Soft Diet:

Crab and Corn Puree – light version (Modification of Crab and Corn Soup)
1 pound frozen chopped spinach
3 cups / 24 oz corn kernels (can be fresh, frozen or canned without salt)
1 Tablespoon olive oil
1 ½ cups / 12 oz chopped onion
1 ½ cups / 12 oz chopped leeks
¾ cups / 6 oz chopped celery
1 ¾ pounds white potatoes, peeled and cut into cubes
5 cups / 40 fl oz chicken broth
2 cups / 16 fl oz low-fat milk
1 cup  / 8 fl oz plain nonfat Greek yogurt
1 pound crab meat
salt and pepper to taste
2 Tablespoons chopped parsley

Procedure:
In a large stock pot, heat the olive oil over medium-high heat. Add the onions, leeks and celery and sauté for a
few minutes until vegetables are starting to soften. Add the potatoes and stir for a minute or two, then add the
chicken broth and the low-fat milk. Bring to a simmer for about 10 minutes until the potatoes are tender. Stir in
the spinach, corn and crab meat, and simmer until heated through.
Remove from the pot and whirl in the blender until smooth. Put it back in a cleaner pot and heat it up. Lastly,
add the non-fat yogurt, and stir over medium heat until just warmed through. Check the seasonings, and add salt
and pepper to taste.

Low-fat, low cholesterol diet

Chow Mein- Healthy Version (Modification of Fried Pancit Canton)
4 oz. fresh organic yakisoba noodles
¼ cup low-sodium soy sauce
4 cloves garlic, minced
1 tbsp brown sugar
2 tsp ginger, minced
¼ tsp pepper
1 tbsp olive oil
1 medium onion, chopped
2 celery stalks, chopped
4 cups shredded cabbage

Procedure:
1. For fresh organic yakisoba noodles, add it to boiling water for 1-2 minutes until they separate and
become tender.
2. Meanwhile, mix together the soy sauce, brown sugar, ginger, garlic, and pepper.
3. Heat the olive oil over medium high heat, Add the onion and celery and cook for 3-4 minutes. Add the
cabbage and cook for 2 minutes until just tender. Add the noodles and the sauce. Cook for 2-3 minutes,
stirring often. Taste and season if needed with additional soy sauce or pepper.

Brown Rice Pilaf (Modification of Fried Rice)

2 tsp extra-virgin olive oil
2/3 cup long-grain brown rice
1 1/3 cups water
¼ cup currants, sliced
½ cup broccoli, chopped
1/8 cup sliced toasted almonds

Procedure:
Heat oil in a large saucepan over medium heat. Add rice and stir until starting to brown, about 3
minutes. Add water and bring to a boil. Reduce the heat to maintain a low simmer, cover and cook until the rice
is tender, 30 minutes. Stir in broccoli and cooked it for 10 minutes. Remove from heat and let stand, covered,
for 10 minutes. Fluff with a fork and toss with currants and almonds.

Low-sodium diet
Low-Sodium Easy Chicken Breast (Modification of Lechon Kawali)
2 Boneless, skinless chicken breast
2 tbsp white wine vinegar
2 tbsp olive oil
½ tsp ground pepper
½ teaspoon parsley flakes
½ lemon

Procedure:
1. Pound chicken breast until thin. Place in a shallow dish with remaining ingredients and coat well.
Letting it sit in the fridge covered for at least 30 minutes will allow the meat to marinate nicely.
2. Preheat your Griller for at least 5 minutes with the lid closed. Place chicken on grill and close lid. Let
grill for about 5 minutes. Check for doneness. An average 6oz chicken breast of 3/4″ thick will take 4-6
minutes. Internal temperature should be 165 degrees.
3. Remove from grill and let rest on a plate for a couple of minutes.

Diabetes diet
Mango Smoothie (Modification of Mango Shake)
1 Fresh mango, cubed roughly, skin and pip removed
1 Banana, peeled and chopped
1 Cup of Greek yoghurt
1 Cup of rice or almond milk
Organic agave syrup to taste

Procedure:
1. Place all ingredients in a blender or food processor. Blend for about 30 seconds or until all ingredients
are well combined and there are no lumps.
2. Pour into pre prepared chilled glasses.

Ginger Apple Tart (Modification of Fruit Tart)

1 sheet refrigerated pie crust
3-1/2 cups sliced fresh green apples (about 10 medium)
3 tablespoons plus 1 teaspoon brown sugar, divided
1 tablespoon cornstarch
2 teaspoons finely chopped crystallized ginger
1 large egg white
1 tablespoon water

Procedure:
1. Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-
lined baking sheet.
 2. In a large bowl, toss apples with 3 tablespoons sugar and cornstarch. Arrange apples on crust to within 2
in. of edges; sprinkle with ginger. Fold crust edge over apples, pleating as you go.
3. In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar.
4. Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room
temperature.

Gluten-free diet
No-bake Yogurt Fruit Tart (Modification of Fruit Tart)
For the crust:
180 grams almond meal
80 grams coconut flakes (dessicated)
12 raisins 
1 tablespoon honey
1 tablespoon coconut oil (melted)

For the filling:

250 grams Greek-style yogurt (or dairy-free alternative)
2 cups fruit (assorted fresh, sliced, honeydew melon, kiwis, nectarines and pomegranate)

Procedure:
1. Add all the crust ingredients into a food processor and mix together until you have a sticky well
combined mixture.
2. Put the mixture into a tart tin and use your fingers or the back of a spoon to spread it evenly, gently
pressing it down in the tin to form the base.
3. Put the tart in the freezer to set for about 5 mins.
4. Spread yogurt evenly on top of your base.
5. Top with sliced fruits and sprinkle with extra coconut flakes.
6. Store in the coldest part of the fridge until ready to serve.