Hilarious. Celebrity trainer and healthy chef Rona Lewis is a Woody Allen-quoting funny gal who also happens to cook up a mean, yummy streak. In early chapters of "Does This Cookbook Make Me Look Fat?" Lewis reports on the healthiest cooking tools in your kitchen and includes little juicy tidbit tips along the way. She uses considerable amounts of cinnamon to cook, for instance, because it's naturally anti-inflammatory and may relieve stiffness in muscles and joints. The fit-conscious Angeleno also provides a "Guide to Cooking Techniques" and includes a straightforward chapter on "7 Mood-Boosting Foods." (Did you know, for instance, even a small deficiency of vitamin C can leave you feelin' cranky and blue?)

None of the recipes, which constitute the majority of the book, are supremely difficult, and I found myself turning down a dozen pages of food I really wanted to prepare for my family. And I'm not the only one: Lewis' clients have included supermodel Iman, actress Kyra Sedgwick and fashion designer Marc Jacobs. Lewis helpfully breaks down the fat/protein/carbohydrate content of each and every recipe, and she includes the cholesterol and sodium intake too, from the hearty and satisfying Lentil Spinach Soup or the Ratatouille with Chicken Sausage, all the way to the Chocolate-Glazed Pears. (I'm glad she also includes real desserts in this thoughtful book so there's zero sense of deprivation.)

I grew up in a big family, with big family-style meals. So now when I have a craving for something, it tends to be heavy comfort foods, like chicken and dumplings or my family's version of chicken noodle soup.

With some simple substitutions you can enjoy these comforting favorites and not feel guilty. Just take a look at your recipes and find opportunities for increasing the vegetable content, using healthy fats instead of not-so-healthy versions (e.g. olive oil instead of butter), using whole grains instead of refined versions (e.g. whole-wheat flour instead of all-purpose or brown rice instead of white) and using leaner meats instead of fattier versions (e.g. ground turkey instead of hamburger). Take a look at how Crabby McSlacker made the quintessential comfort food -- meatloaf and mashed potatoes -- a little more on the healthy side.

Eating Well has a whole list of comfort foods made healthier. Here are some of Eating Well's recipes that I plan to try:

• Loaded Twice-Baked Potatoes
• Turkey Pot Pie
• Creamed Spinach
• Chewy Chocolate Brownies

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When I was a young girl, my family spent out summers at a cottage in the northern part of our state. It was lovely waking up early in the morning and going for a swim in the lake. We'd spend the mornings and afternoons at the cottage, but then we'd head out to explore the neighboring areas. One of my favorite spots was a fishing village on the edge Lake Michigan. We'd shop and buy fish fresh off the boat -- a delicious dinner just waiting to be baked or grilled.

Most fish and many shellfish are rich in omega-3 fatty acids. In addition, most seafood is only 20 to 50 calories per ounce. So, with healthy preparation, seafood is a wonderful addition to your dinner plate. Check out some of these great recipes from Self Magazine:

• Blue-Claw Crab Boil with Asian Condiments.
• Seared Sea Scallops with Lemongrass Sauce.
• Steamed Fish with Scallions and Ginger.

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I'm all for quick and easy meals. Though I'm not a bad cook, I've never really enjoyed it so I often find myself in a cooking rut. New ideas that benefit my family's health are always appreciated. Today, while on Fruits and Veggies More Matters, I found a page that has some recipes that all take 30 minutes or less -- they sound like winners in my book!

• Black Beans and Rice
• Cabbage Rolls
• Easy Supper
• Quick Cauliflower and Chick Pea Curry
• Quick Fish Chowder
• Vegetarian Chili with Spinach

I've got the ingredients for the veggie chili written down -- that's going to be on my family's dinner plates next week!

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I adopted my son at age 10. Which means that he had 10 years of developing food preferences before he ever met me. Ten years of not-so-great habits that he developed. When he first moved home our family dinners were accompanied by the sound of him gagging and pretending to throw up. Suffice it to say, his reactions weren't terribly motivating for me.

In time, I learned that he was completely unfamiliar with a home-cooked meal. Thankfully, he enjoys many healthy snacks like fruit, vegetables, and yogurt. But when it came time to actually eat a meal, if it didn't come out of a box he didn't want anything to do with it.

Both he and I have had to give a little bit, but we've finally found our groove. He eats home-cooked meals without complaint (and without gagging noises) now and I've learned to make healthy foods that are more kid friendly. Some of the winning meals at our house include:

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For many people, when they change their eating habits in an effort to lose weight, their menu becomes a little limited. When you're used to cooking with butter and covering everything in cream sauces, your recipe box can become a little useless. But healthy eating certainly doesn't have to be boring and your options are limitless.

AOL Body's America Takes It Off program has been in full swing for a couple of weeks now. Have you decided to take the challenge? If you're hard at work trying to shed a few pounds before summer, don't limit yourself to the same old foods over and over. America Takes It Off has pulled together a great collection of healthy recipes that will tempt your taste buds and keep you on the right diet track.

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Today is my very first Mother's Day as a mom and it's been wonderful. My son (adopted at age 10) made me a card at school and he picked flowers for me yesterday. Today, he's granting my Mother's Day wish by entertaining himself while I work and not begging me to take him to the skate park or the arcade or any of the other places he likes to haunt.

Later, we'll be getting together with my whole family. I have three sisters so, together with our mom, we're a whole house full of moms. As typical with my family, we're going to be celebrating with a potluck. I know one sister is making a lemon pie for dessert and another is making this delicious homemade bread, so I'm determined to bring some healthy dishes to pass.

For starters, I'm going to bring my sesame asparagus. Once upon a time, I'm sure there was an official recipe for it, but I've made it so often I've long stopped measuring and just make it from memory. Here's a similar recipe, though. Cooking Light has many other healthy recipe suggestions for Mother's Day.

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My mom is one of those hard-to-buy-for types. She and my dad are, thankfully, in a position where if they need or want anything, they can go out and get it. But when birthdays and holidays like Mother's Day roll around, it leaves my siblings and me with very few options. This year, I think I'll try to give my mom something in keeping with her healthy lifestyle. If you're thinking along the healthy lines for Mother's Day gifts too, here are some ideas to consider:

• A day at the spa. Moms rarely take time for themselves. Give your mom a gift certificate for the spa and help her relax.
• Skin care. Whether you give a face mask, moisturizer, hand lotion, or cleanser, skin care gifts are always appreciated.

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There is always room for an occasional treat in any healthy diet. (Occasional is a concept I have trouble with!) But though an occasional treat won't bust your good nutrition track record, if you're serious about lowering the amount of fat and calories you eat, you can tweak your favorite recipes to make them healthier.

For instance, the oil that's used to make brownies moist can be switched out for applesauce. You can also use half of the nuts called for in a recipe and toast them instead, which will bring out their flavor. Other tips include:

• Use only the white of the egg to save 60 calories.
• Use canned pumpkin instead of vegetable oil.
• Add a puree of potato, celery, and onion to soups instead of cream.
• Choose meats that are labeled "loin" or "round" or ground meats that are 90% lean.
• Cook poultry with the skin on, but remove before eating.
• Use vinegars instead of oil based marinades.
• Replace salt and soy sauce with seasonings instead.
  
  

In general, recipes with low-fat substitutions tend to cook faster, so you may need to adjust your cooking time. For more calorie cutting tips, see AOL Body's Easy Ways to Cut 100 Calories.

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I don't know about you, but I love flipping through the pages of Cooking Light magazine (or, really, any gourmet food magazine). The pictures are gorgeous and inspiring, and the recipes are well written -- even I haven't managed to botch any of their recipes. However, while the pictures and dishes send me into a state of bliss, there is something I don't like -- the ingredient lists that run the length of my arm and cost that, plus a leg.

For special occasions, I'm willing to spend a bit extra for special ingredients. However, if I'm looking for an everyday recipe that I can make on a weekly basis, I don't want to have to keep purchasing a huge variety of expensive ingredients. I want a recipe that looks and tastes like a fancy dish, doesn't pack a ton of calories, and doesn't blow my budget every time I make it. Is that so much to ask?

I generally try making the recipe as it's written the first time, and remove or substitute something for the expensive ingredients after I've tasted it. It's not a perfect system, but it works for me. Do you have tricks to keep costs down on would-be cost-prohibitive recipes? Or do you just bite the bullet and make the dishes will all ingredients listed? Or, do you just find healthy recipes that are inexpensive to make in the first place?

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Outside my front window is a good foot of ice-covered snow. It's about as wintry as it can get around here. But it's that time of year when you can just smell spring lying right around the corner. I can't wait until my local farmer's market opens up again and all the delicious spring veggies are for sale.

I'm a fan of simple steamed veggies, but then again I'm not the world's greatest cook. With a little inspiration, spring vegetables can be turned into more interesting side dishes, while still retaining all of their healthy and delicious qualities. Real Simple offers some great suggestions. I think the Spring Pea Salad, Carrot-Celery Slaw, and Lemony Sugar Snap Peas sound particularly yummy. They'll be springing their way on to my dinner plate in a few months. How about you?

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As fabulous as we at That's Fit think this blog is, the truth is there are hundreds of wonderful blogs on healthy living to be seen all over the blogosphere. So in this feature, Fit Links, we'll introduce you to some that have caught our eye.

If you eat seasonally, then legumes probably make their way into your diet at some point in the winter. I make bean soup all winter long, then never touch it in the summer time. Legumes are an excellent source of protein and energy, and are rich in fiber as well.

If you're a fly-by-the-seat-of-your-pants cook like myself, then you'll turn to canned beans of every variety. Dry beans are low and sodium, and you can reduce the gas factor by rinsing them and discarding the water after soaking them. (Learn more about the canned vs. dry debate here.)

Here are some delicious recipes to try this winter:

One of my personal favorites, Sapelo Farm's White Bean and Cabbage

Southwest Salmon and Black Beans. And, hey, while we're at it, why not a Black Bean Burrito?

How about a Three-Bean Turkey Chili recipe for all those leftovers next week? (Also gluten-free!)

And finally, a great looking hummus recipe!

Got a blog you'd like to see featured on Fit Links? Leave us a note in comments!

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Each week, we'll be offering original recipes and unique ways to use those Super Foods that pack nutritional power. After all, you are what you eat -- make it count!

Yes, you know that broccoli is good for you, and you have taken steps to make sure your family is eating enough, even if you have to disguise it.

But broccoli sprouts, too? Don't they offer the same nutrition as broccoli?

Actually, they do, and far, far more. Not only are broccoli sprouts high in sulphoraphane, a cancer-fighting compound (we are talking up to 50 times more than full-grown broccoli), but they have also been shown in studies to cut the risk of cardiovascular disease.

How will you ever figure out ways to include more broccoli sprouts in your diet? Your family is still giving you dirty looks at the vast amount of broccoli that you serve them.

Each week, we'll be offering original recipes and unique ways to use those Super Foods that pack nutritional power. After all, you are what you eat -- make it count!

Watermelon conjures images of summers past . . . the juice dripping down my chin, watermelon seed spitting contests with my siblings and the ever-present watermelon poolside, next to the corn on the cob on my plate and served by the giant slice for dessert.

This trip down memory lane rejuvenates my fondness for watermelon, but did you know that it is nutritious, too?

Fellow blogger Bethany writes about room temperature watermelon having more antioxidants than refrigerated melon. WebMD tells us of watermelon's high lycopene content, that watermelons are ninety-two percent water and that they are actually not a fruit at all, but a vegetable.

As if that is not enough, how about the high content of vitamins C ad A? Seems to me we should all be eating lots of watermelon.

Summertime makes me crave some of those all-American foods we all love: apple pie, chocolate chip cookies, potato salad and root beer floats, just to name a few.

If your cookouts aren't complete without these classics, check out WebMD before you cook. They have tips on how to lighten up chocolate chip cookies, apple pie and cornbread, just to name a few.

They also have recipes for baked potato chips, potato salad, Waldorf salad and others you may like.

Would I eat any of these "lightened" versions? Personally, not a chance.

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