The Healthy Food Cook 5/13/26 The Healthy Food Cook 5/13/26

Baked Butternut Squash And Frozen Blackberries Smoothie

Butternut squash is a very good idea for a creamy yet light smoothie, and blackberries, fresh or frozen, make a beautiful match.

The Healthy Food Cook 5/7/26 The Healthy Food Cook 5/7/26

“Three sisters” warm salad

The “Three Sisters” refers to the three main crops cultivated by indigenous people of Central and North America. When eaten together, corn, beans and squash, provide all essential amino acids, making this salad a naturally balanced and complete dish.

The Healthy Food Cook 4/30/26 The Healthy Food Cook 4/30/26

Warm chickpeas salad with grilled halloumi

A nourishing protein-packed warm salad.

Bay-flavored chickpeas pair beautifully with smokey halloumi and fresh parsley.

Simple and satisfying.

The Healthy Food Cook 4/23/26 The Healthy Food Cook 4/23/26

Blanched Spinach Warm Salad

Spinach pairs naturally with eggs and cheese, especially a buttery cheddar.

Bringing them together in a warm salad, gently flavored with garlic, creates a simple and satisfying dish.

The Healthy Food Cook 4/16/26 The Healthy Food Cook 4/16/26

Creamy Risoni With Bresaola

A quick and satisfying creamy pasta with a risotto look. Bresaola, Parmesan and olive oil are a beautiful combination on their own, often served simply. Here, they come together in a creamy pasta that remains light yet full of character.

The Healthy Food Cook 4/9/26 The Healthy Food Cook 4/9/26

Citrus Sardine Salad

A nourishing yet elegant salad for sardine lovers.

The bold flavor of sardines is balanced by the sweetness of beetroot and tangerine.

A soft boiled egg adds richness, while broccoli and radishes bring texture and freshness.

Toasted pine nuts complete the picture.

Simply dressed with olive oil, lemon juice and a touch of balsamic vinegar, this salad is both satisfying and well balanced.

The Healthy Food Cook 4/2/26 The Healthy Food Cook 4/2/26

Grilled Zucchini Creamy Pasta

Grilled zucchini, avocado and roasted cashews come together in a naturally creamy vegan sauce. Lemon juice and olive oil, bring freshness and balance, keeping this dish bright and interesting.

The Healthy Food Cook 3/26/26 The Healthy Food Cook 3/26/26

Avocado Hummus With Roasted Asparagus

Replacing tahini with avocado and pine nuts gives hummus a new flavor profile and a more richer, creamier texture. Lemon juice adds freshness, while roasted asparagus brings a pleasant spring character to the dish.

The Healthy Food Cook 3/19/26 The Healthy Food Cook 3/19/26

Spinach Pineapple Smoothie

March is here, and so is fresh spinach in the local market.

Spinach and pineapple pair beautifully in a bright, refreshing spring smoothie.

Oatmeal and cashew add body and creaminess, turning this smoothie into a more complete and satisfying drink. A touch of cinnamon gives it a warm finish, though vanilla works just as well.

The Healthy Food Cook 3/12/26 The Healthy Food Cook 3/12/26

“Ancardi E Pepe” Vegan Pasta

If “Cacio e Pepe” sounds irresistible, this vegan reinterpretation is worth a try.

Avocado, cashews, and lemon blend into a smooth, creamy sauce, while gently simmered garlic and freshly ground pepper give the dish its character.

The Healthy Food Cook 3/5/26 The Healthy Food Cook 3/5/26

Olive oil - honey granola

Olive oil may not be the first ingredient that comes to mind when you think of granola, yet it blends quietly into the mix, adding healthy fats and a gentle richness without heaviness…

The Healthy Food Cook 2/26/26 The Healthy Food Cook 2/26/26

Lentil Pasta With A Roasted Pepper Avocado Sauce

Grilled peppers and cherry tomatoes bring smokiness, gently simmered carrots and onions add sweetness, while avocado and pine nuts make the sauce rich and creamy. A touch of lemon zest adds freshness sending your thoughts to the late summer days.

The Healthy Food Cook 2/19/26 The Healthy Food Cook 2/19/26

Spaghetti With Tuna Tomato Sauce

Onions and carrots gently sweeten the tomato-tuna sauce, while olives add a pleasant saltiness. Fresh basil, grated Parmesan, and a good drizzle of olive oil are all you need to finish this dish.

The Healthy Food Cook 2/12/26 The Healthy Food Cook 2/12/26

Vegan Salad With Guacamole And Grilled Tofu

Grilled tofu paired with a lightly hand-mashed guacamole already creates a satisfying base, but adding grilled small peppers, red beets and broccoli brings more depth, color and texture. Finished with toasted pine nuts, olive oil and a drizzle of reduced balsamic vinegar, it’s a salad that feels complete and looks quietly elegant.

The Healthy Food Cook 2/5/26 The Healthy Food Cook 2/5/26

Roasted Salmon With Tomato-Olive Sauce

A simple sauce inspired by the famous Sicilian tomato-olive combinations - but lighter and more restrained.

Onions and carrots gently simmered to sweeten the tomato base, olives for the special flavor and a good olive oil to round it all out.

The salmon is roasted until tender, then finished under the grill with balsamic vinegar for a caramelized crust.

The Healthy Food Cook 1/29/26 The Healthy Food Cook 1/29/26

Lemon Garlic Pasta With A Light Parmesan Sauce

We already know “aglio e olio“ pasta, the beloved Italian classic. Adding Some parmesan, dried tomatoes and lemon next to the garlic and olive oil will take you to a new interesting path not far away from the original.

The Healthy Food Cook 1/22/26 The Healthy Food Cook 1/22/26

Grilled Zucchini Sea Bream Salad

Grilled zucchini pair well with almost everything and feel right at almost any time of the day.

Baked sea bream and steamed potatoes are a classic combination but turning them into a salad - finished with a lemony yoghurt-parsley dressing - makes things more interesting.

The Healthy Food Cook 1/15/26 The Healthy Food Cook 1/15/26

Oatmeal Pumpkin Pie

I always wanted to make a pumpkin pie, but for some reason I kept postponing it. Maybe I imagined it more complicated… but it’s not. After reading a few recipes and simplifying things, I ended up with something simple, comforting, and genuinely tasty.

The Healthy Food Cook 1/8/26 The Healthy Food Cook 1/8/26

Another Panzanella Salad

As mentioned in my first panzanella recipe from a couple of years ago, this salad has Tuscan and Umbrian origins, with stale bread turned into croutons as its key ingredient. You can use any bread you like - sourdough or ciabatta work beautifully - the idea is simply to give leftovers a second life.