Healthy Foods That Doesn’t Taste Like - Hell

Do not compromise on taste while "eating healthy". We are all admonished to "eat and live healthy." However, it is easier said than done-especially when it comes to our food choices.

Unfortunately, we have been stuck with the belief that there is no middle ground when it comes to food as one has to choose between eating healthy (and at times eat food that tastes be cardboard); or battle the bulge (while at the same time indulging on artery-clogging food). We can make life easier though by choosing food that doesn't compromise on taste, while at the same time providing nourishment and nutrition.

Here are three that do just that. The Broccoli Soup with Cheddar Crust for instance, is a combo that definitely chases away hunger pangs without packing in the calories. The Cottage Cheese Quiche, on the other hand, is a crumbly and creamy delight that's a healthier and lighter alternative to some cheeses. Lastly, the Lemon Bread provides just the right amount of tartness and it's a fitting end to any meal.

• 6 tbsps. Butter (at room temperature)
• 2 k. fresh broccoli, stems & florets separated & chopped into bite-size pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp. Fresh Tarragon, chopped (or 1/2 tsp. Dried Tarragon)
• 6 -1/2 cups Chicken Stock
• 1 cup Whipping Cream
• 3 tbsps. All-Purpose Flour
• Salt & Pepper to taste
• 2 cups Grated Cheese

Melt 3 tablespoons butter in a heavy sauce pot over medium heat. Add broccoli stems and onion, sauté until onion is translucent (about 6 minutes). Add garlic and tarragon. Sauté for 1 minute. Add stock, bring to a boil. Simmer uncovered until broccoli is tender (about 15 minutes). Stir in cream.

Mix remaining 3 tablespoons of butter with flour in a small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently for about 5 minutes.

Cool slightly, season with salt and pepper to serve.

Preheat broiler. Place oven proof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1 /3 cup of cheese over each. Broil until cheese melts and bubbles are around edges (about 4 minutes).

• 1-2/3 cups All-Purpose flour
• 1 tsp. baking powder 1/2 tsp. salt
• 1/2 cup (or 1 stick) unsalted butter
• 1 cup sugar
• 2 large eggs
• 2 tsps. lemon peel, grated
• 1/2 cup fresh milk

Preheat oven to 350°F. Lightly butter an 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Sift flour, baking powder and salt in medium bowl to blend; set aside. Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Add the grated lemon peel. Mix in flour mixture ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into the center of the bread comes out clean (about 1 hour).

Transfer lemon bread to rack. Cool lemon bread completely in pan on rack. Wrap with plastic wrap and chill until ready to serve. To serve, reheat in the oven.

For the crust:

• 1/2 cup butter
• 1-1/2 cups All-Purpose flour
• 4 to 5 tbsps. cold water

For the filling:

• 1 pint cottage cheese
• 1/2 cup ham, diced
• 2 eggs, beaten
• Salt & Pepper to taste

Using a pastry blender, cut in butter into flour until it resembles a coarse meal. Add in cold water. Form dough and roll approximately to a 1/4"-thickness, to the size of a 6"-pie plate.Prick crust with fork and bake until half cooked at 350°F for 15 to 20 minutes.

Cream cottage cheese and add diced ham and eggs and mix well. Pour filling unto crust and bake until toothpick inserted at the center comes out clean. Garnish with parsley and tomatoes if desired.