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.

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

Spinach-Ricotta Risotto Pie

Spinach pairs beautifully with many cheese varieties, especially in baked dishes. So why not turn it into a risotto pie ?

The Healthy Food Cook 12/25/25 The Healthy Food Cook 12/25/25

Baked Potatoes Salad With Tuna and Pickled Cucumbers

Baking potatoes in aluminum foil won’t give you a crispy exterior, but it will deliver a creamy, steamy, full flavored interior - perfect for salads.

The Healthy Food Cook 12/18/25 The Healthy Food Cook 12/18/25

Roasted Pumpkin Overnight Oats

If you enjoyed the mashed plums overnight oats, you might want to add this pumpkin version to your list as well. It’s simple, nourishing and perfect to prepare in advance.

The Healthy Food Cook 12/11/25 The Healthy Food Cook 12/11/25

Roasted Beets Salad With Feta And Walnuts

In this nourishing winter salad, the beet’s sweetness meets the saltiness of feta, while the poached eggs and avocado add depth and comfort.

The Healthy Food Cook 12/4/25 The Healthy Food Cook 12/4/25

Lemon Ricotta Desert Risotto

A creamy and playful risotto - but this time as a dessert. With ricotta,, eggs, lemon and orange zest and of course a hot oven, you get a delicate, balanced dish that feels a little festive, especially with an elegant plating. Light, fragrant and comforting.

The Healthy Food Cook 11/27/25 The Healthy Food Cook 11/27/25

Parsley Socca With A Tomato Flavored Hummus

Two chickpeas dishes on the same “page”… Pair a delicious, golden socca with a sun-dried-tomato-flavored hummus for a comforting combination. A good olive oil to tie everything together and a pinch of toasted sesame seeds put the final touches on this tasty yet simple dish.

The Healthy Food Cook 11/20/25 The Healthy Food Cook 11/20/25

Roasted Shrimps Warm Pasta Salad

A delicate and light warm pasta salad, where a gentle coating of olive oil and Parmesan meets the roasted shrimps and a pesto-style dressing.

The Healthy Food Cook 11/13/25 The Healthy Food Cook 11/13/25

Pumpkin Creamy Pasta

A bright, velvety pasta dish for the pumpkin season. Blending roasted pumpkin with ricotta creates a delicate and creamy pasta sauce, while Parmesan and olive oil add richness and depth.

The Healthy Food Cook 11/6/25 The Healthy Food Cook 11/6/25

Pumpkin Salad

Pumpkin soup and pumpkin pie are among autumn’s golden treats - seasonal, nourishing and delicious. Keeping that vibe (and the pumpkin of course), this salad comes to brighten chili days with contrasting textures, brought together by a smooth, lemony dressing…

The Healthy Food Cook 10/30/25 The Healthy Food Cook 10/30/25

Lentils Pasta With Roasted Tofu And Broccoli

Besides being tasty and a little “different”, lentils pasta provides a generous amount of protein, contributing to a well-balanced meal.

The Healthy Food Cook 10/23/25 The Healthy Food Cook 10/23/25

Warm Red Cabbage-Turkey Salad ( Or Bowl )

A light and balanced autumn dish - and not only. You can plate it as a cosy warm salad but also as a healthy bowl.

Red cabbage has always been a classic flavorful side for stews and poultry. By shortening a little the cooking time, you keep its freshness and gentle crunch, making it both a side and a salad at once…

The Healthy Food Cook 10/16/25 The Healthy Food Cook 10/16/25

Roasted Cauliflower Salad With Grilled Halloumi

Roasted cauliflower brings a wonderful contrast of soft and crunchy textures…

The Healthy Food Cook 10/9/25 The Healthy Food Cook 10/9/25

White Farinata

A delicious twist on the classic chickpea farinata - the famous Italian chickpea pie…

The Healthy Food Cook 10/2/25 The Healthy Food Cook 10/2/25

Roasted Sweet Potatoes And Salmon Warm Salad

A warm salad for cool autumn days. Slightly caramelized sweet potatoes and tender salmon pair beautifully with a lemony yogurt dressing, while fresh lettuce and arugula add a crisp and spicy bite…

The Healthy Food Cook 9/25/25 The Healthy Food Cook 9/25/25

Mashed Plums Overnight Oats

Overnight oats are easy to prepare, tasty and healthy. Add some beautiful autumn gifts - sweet-juicy plums and crunchy walnuts - and you’ve got the breakfast ready…