Winter

I always crave banana bread -- moist, tender, nut studded slabs with plenty of butter on top. I don't always crave the calories that come with it. That's why I have been experimenting with a creating a healthier, reduced fat banana bread that will keep both tummy and my hips happy. I have succeeded.

This banana bread is low in fat and calories yet high in fiber, protein, and heart-healthy omega-3 fatty acids. Instead of fats such as butter or oil, I used healthier egg whites, low-fat buttermilk, non-fat yogurt, and orange juice. Instead of just plain white flour, I used protein and fiber-rich oats and whole wheat flour and omega-3-rich flax seed and walnuts.

The cherries are a seasonal surprise that add sweet juiciness to eat bite. Of course, you could substitute other fresh fruit such as apples or mangoes or dried fruit such as raisins or apricots. Oh, and don't worry. It tastes great.

My love for Meyer lemons continues this week with another dish using these amazingly flavorful citrus fruits. This time it's a pasta dish that's done in less than 15 minutes. It's meatless, so it's great for vegetarians. But the savory flavors of garlic and crushed red pepper will also appeal to the meat-and-potatoes guys. But what really lifts this dish is the Meyer lemons, which add a tantalizing zing that refreshes the palate.

As fast as you can boil pasta is as fast as you can make this recipe. The sauce is made with just the lemons and some pasta water. Then it's a matter of finishing it off with Parmesan cheese and parsley.

Make this meal in minutes—it's perfect for the weeknight when you're lacking the time or creativity to make anything complex. And if you can't find Meyer lemons, use regular ones and get results that are just as great.

Homemade vinaigrettes just taste better and it's really worth the extra few minutes it takes to shake up a batch in jar.

I like to use this recipe during the winter, when there are lots of great citrus fruits to choose from in the grovery store.

Blood oranges, clemetines, or any favorite orange make a nice additiion to this simple green salad and compliment the marmalade in the vinaigrette.

I am all about kabocha squash.

Well, that’s not entirely true. I do have other obsessions, but today it’s squash.

I bought some of the stuff (aka Japanese pumpkin) at the Farmers’ Market in Santa Monica last weekend, from a vendor who had very nicely already pre-seeded, pre-peeled and pre-cut it. (Actually what I am all about is people who pre-do things like this since if I had to do them myself I would never eat the food that requires such tasks.)

Anyway, all I did was steam the squash till it was tender, then whip it up in the food processor with a little salt and pepper and a tablespoon of coconut milk and it was dreamy.

Kiss your butternut squash goodbye, my friends. This one is much smoother and sweeter. Needs no added oomph, like it’s demanding cousin butternut does.