Healthy Ellie Krieger recipes for salmon, chicken, quinoa, and pasta

As a born food-lover, I am driven by great taste, and it is the most important factor in everything I make. But just tasting good isn’t enough. As a nutritionist it’s essential to me that food not only pleases your taste buds but also fuels your body and soul, helping you feel great and get the most out of life. Luckily, I have found that elusive place where delicious and healthy meet, and I am thrilled to share it with you.

The idea is that there is no need to deprive yourself or go to extremes to be healthy. In fact, extremes are usually unhealthy and trap us into a diet mentality. Rather, balance is key. If you are eating mostly nutrient-rich whole foods, there is room for some butter in your mashed potatoes, some sugar on your strawberries, or even a slice of rich chocolate cake.

I also believe in using pure, minimally processed ingredients and steering clear of artificial additives. I will use reduced-fat foods only if they work taste-wise and are not laden with chemical additives. So I use low-fat milk and yogurt, for example, but you won’t get me within a yard of fat-free whipped topping. (Have you ever read the ingredient list on that stuff?) I’ll take a little good old-fashioned whipped cream any day. And when it comes to cheeses like Parmesan, blue cheeses, and sharp cheddar, there is just no substitute. Besides, they are so flavorful that just a bit goes a long way. The truth is, sometimes, what’s best is a little of the real thing.

Here are three recipe pairings from my new book that your family is sure to love.

Recipes taken from So Easy: Luscious, Healthy Recipes for Every Meal of the Week. Reprinted by permission.

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