Celebrity dietitian and motivational life coach Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Send us an email to reciperehab [AT] thatsfit [DOT] com to submit a recipe for a makeover!

Recipe may vary from photograph. Photo: Mark Thomas, jupiterimage

One of my favorite desserts is fruit crisps, especially during the summer months. I love going to the farmers market, where the freshest seasonal fruits are at their peak. Fruit crisps usually contain a variety of fruits blending sweet and tart flavors. Unfortunately most crisps usually contain close to 400 calories and well over 10 grams of fat, so although it's my favorite dessert, it's an infrequent indulgence.

I was determined to create a healthy alternative. It tastes decadent, but is surprisingly low in calories and fat. Plus, it packs a nutrition punch: Blueberries contain the highest amounts of antioxidants of any food, which has been shown to help fight cancer and cardiovascular diseases. They also contain high amounts of vitamin E and C. In a study published in the American Journal of Nutrition, vitamin C was associated with fewer wrinkles, which are frequently caused by soaking up too much summer sun. This recipe can be used with both fresh or frozen fruits,making this summer time favorite a year-long one!

Autumn's cooler weather may be starting to chill the air, but don't let it put a freeze on your fitness and nutrition habits. Enjoy the best autumn has to offer, healthfully.

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Fruit overripe? Don't let it go bad -- there's an easy and healthy way to preserve those fruits for future eating.

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Have you jumped on board the "eat local" bandwagon yet? We sure have, and we are loving our CSA Farm for the second season this summer.

One thing I look forward to is getting a variety of salad greens throughout the season: Bibb, Boston, Romaine, and Red Leaf lettuces, and my bitter favorite: arugula.

This easy recipe, Garden Greens with Yellow Tomatoes and Peaches -- and I mean easy! -- combines your favorite greens with arugula, tomatoes and peaches, all in a balsamic shallot dressing.

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A diet heavy in proteins and cereal grains can cause blood to become too acidic, causing muscle tissue to waste away. Add fruits and veggies to your eating routine, though, and your body's pH will turn more alkaline. Potassium is the secret.

RealAge recommends we get at least 3,000 mg of potassium every day but suspects they'll recommend even more after reviewing the latest science. The government currently advises we get 4,700 mg. One caution: Don't start taking a potassium supplement without first consulting your physician -- too much of this mineral can be toxic.

If peaches aren't your fruit of choice, check out the following gallery for some other great potassium sources.

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One of the best parts about summer is all the fresh fruit that comes into season -- not only does it taste so much better when it didn't have to get shipped across the world but freshly ripened fruit is also full of much more in the way of nutrients, enzymes, and other health benefits. And although pretty much all fruits are good for you in one way or another, here are a few you'll want to make sure you incorporate as much as possible into your summer diet:

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Would you go organic if you could afford it? How about going half and half? If you do, here are eight items definitely worth the splurge: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, and lettuce.

Why?

Because these foods rank the highest in amount of pesticides used to grow them. Some of the lowest pesticide-treated foods are onions, avocado, frozen sweet corn, pineapple, mango, frozen sweet peas, asparagus, and kiwi.

For a full list, from most pesticides to least, check out foodnews.org.

One of the reasons I would hesitate to try a low-carb eating plan is that fruit is sometimes banned from such diets. Frankly, fruit is not something I'm willing to give up because it's one healthy thing that I really enjoy. But if you're going low-carb, you don't necessarily have to give up fruits -- some are better than others. According to Mark's Daily Apple, here's how they stack up:

• The best low-carb fruits include berries (all of them), cherries, apples, pears, grapefruit, peaches, apricots and figs.
  
• The worst low-carb fruits are mangoes, melons, papayas and pineapples.
  

I would sure miss my mangoes and melons, but I think the low-carb fruits sounds pretty tasty too, don't you think?

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I love fruit and vegetables, especially when they're fresh, but shopping for them can be more complicated than it looks. We've all seen the jokes where somebody's in the produce department of the grocery store trying to look like they know what they're doing thumping away on a large melon, meanwhile having no idea what they're doing or why. Well here's an article that sums up the basics on some of the best summer fruits you'll find at the store or the farmer's market (watermelon, peaches, cantaloupe, and cherries) and gives you the low-down on what to look for and how to find and buy the very best.

And for the record, there's no knocking or thumping suggested.

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First there was the whole foods diet. Then there was the low-carb craze. Then eating organic was all the rage. And I'm sure you've heard of cage-free, free range and grass fed. Now there's eating locally. Well, eating locally isn't exactly a new concept--after all, farmer's markets have existed probably as long as farms, but it finally seems to be catching on as a dieting trend.

So what exactly does it mean to eat locally, and what are the benefits? I mean, we've all seen farmer's markets, perused their offerings and even occasionally indulged in some of their maple syrup candy and apple cider but what does eating locally really translate to?

"Local" is defined as anything within a hundred miles. That makes for a lot of possibilities in terms of food options, depending on where you live.

To me, farmer's markets were always the opportunity to get a little something different than what you'd find at a local supermarket. I know the one in Grand Army Plaza in Brooklyn used to house a woman we referred to as the Cheese Lady who always had THE BEST cheeses anywhere. She had this one spicy white cheddar with horseradish in it that was TO DIE FOR. Sadly, at some point she took her wares elsewhere.

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