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This week's Recipes ...
Massaged Mustard Green Salad
2 bunches mustard greens
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and
place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With
clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is
reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning
with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
Skillet Greens and Tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch mustard greens, greens cut into 1-inch strips (about 10 cups packed)
1 large tomato, diced

Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large
handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1
to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and
pepper and serve.
Asian-Inspired Mustard Greens
1 tablespoon sesame seeds (optional)
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard
1/4 cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin)
1 teaspoon sake (optional)
1 teaspoon white sugar
1.        Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the
seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds
immediately to a bowl to stop the cooking process. Set seeds aside.
2.        Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast).
Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are
wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
3.        Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer,
and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a
slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan
juices, and sprinkle with toasted sesame seeds.

Corn and Tomato Pasta Salad

1 1/2 cups dried bow-tie pasta
2 fresh ears of corn
1 cup shredded, cooked chicken
1 large tomato, seeded and chopped (about 3/4 cup)
1/4 cup olive oil
3 tablespoons vinegar
2 -3 tablespoons purchased basil pesto
1 tablespoon chicken broth or water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons finely shredded Parmesan cheese
Snipped fresh basil

In a Dutch oven, cook pasta according to package directions. Add corn during the last 7 minutes of cooking
pasta. Return to boil and continue cooking. When pasta is cooked and corn is crisp-tender, drain pasta and corn
in a colander. (If using fresh ears, it may be easier to remove the ears with tongs, and then drain the pasta.)
Rinse pasta and corn with cold water to stop cooking, and drain well again. If using fresh corn, cut the kernels
off the cobs.
In a large bowl combine pasta, corn, chicken, and tomato.
For dressing: In a screw-top jar, combine the olive oil, vinegar, pesto, chicken broth, salt and pepper. Cover
and shake well.
Pour dressing over pasta mixture; toss gently to coat. Chill, covered, for at least 2 hours or up to 24 hours.
Sprinkle with Parmesan cheese and basil before serving.

Fresh Corn Risotto with Wild Rice and Pancetta


2 14 - ounce can reduced-sodium chicken broth
2 tablespoons butter
2 tablespoons olive oil
8 ounces pancetta, chopped
1 large onion, finely chopped (1 cup)
1 1/4 cups uncooked arborio rice
1 cup dry white wine or chicken broth
1/4-1/2 teaspoon crushed red pepper
1 1/2 cups fresh corn kernels
1 cup cooked wild rice*
1/2 cup freshly grated Parmesan cheese (2 ounces)
2 tablespoons butter, cut into pieces
1/2 teaspoon ground black pepper
Shaved Parmesan cheese
Snipped fresh flat-leaf Italian parsley

In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.
Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add
pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and
drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings;
cook and stir until onion is tender.
Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to
brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over
medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly.
Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking
and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20
minutes total.)
Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over
low heat for 3 minutes, stirring occasionally.
Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta,
shaved cheese and parsley.
Quinoa Salad with Roasted Beets, Chick Peas and Orange


3 cups cooked quinoa
2 beets, trimmed and quartered
Olive oil
Sea salt
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
1 cup drained rinsed chick peas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces


Preheat the oven to 375ºF.

Here's how to cook quinoa in a rice cooker. While the quinoa is cooking, roast the beets in a medium size
roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the
center of the oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot
pan and set them aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized

To make the dressing, combine the olive oil, orange juice, GF tamari, vinegar, and agave in a glass measuring
cup and whisk. Set aside.

Combine the warm, cooked quinoa in a mixing bowl with the chick peas and baby spinach leaves. Pour in the
salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Gently add in the cut up roasted beets and fresh orange pieces. Do not over mix or your entire salad will turn
beet red. I think it's more attractive to keep the staining to a minimum.

Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.

Guacamole with Fresh Corn and Chipotle
2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile, finely chopped*
1/4 cup sour cream

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to
avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to
blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place
plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

Ginger-Beet Juice


1 medium orange, peeled and quartered
3 kale leaves
1 medium apple, cut into wedges
1 medium carrot, peeled
1 large beet, peeled and cut into wedges
1 1-inch piece peeled fresh ginger
Ice cubes (optional)

Working in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the
manufacturer’s directions. (No juicer? See Tip.)
Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
Red Velvet Pancakes

1/2 cup + 2 tablespoons gluten-free oat flour
1/4 cup almond meal
1/4 cup sweet rice flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup unsweetened almond milk
3 1/2 tablespoons beet puree
3 tablespoons pure maple syrup
2 tablespoons unsweetened applesauce
1 tablespoon oil
1 1/2 teaspoons vanilla extract
unrefined coconut oil [or other] for the pan
Mix the dry ingredients together in a large bowl.
Whisk the wet ingredients together in another bowl until fully combined.
Add the wet to the dry and stir with a large spoon until just combined.
Let the batter sit for 10 minutes without disturbing.
Heat a griddle or large pan over medium and grease well.
Scoop approximately 1/4 cup scoops of batter in the pan and swirl around with a spatula or spoon to about 5”
wide.  For thinner pancakes, add 1-2 tablespoons more milk to the batter and gently stir until just incorporated.
Let cook 2-3 minutes until you see the top filled with bubbles.  Then flip and cook another 1-3 minutes until
golden brown.  Avoid overcrowding the pan and adjust heat as needed so the pancakes are fully cooked.
Serve hot.  Pancakes can be cooled, wrapped tightly, and refrigerated for 2-3 days.
tips/notes: Melted coconut oil can be used as the oil in these, just make sure all other wet ingredients are at
room temp so the coconut oil does not solidify.  There is no substitute for sweet rice flour.
1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
1/4 teaspoon high quality sea salt, such as Fleur de Sal
In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon juice, and onions. Add avocados and
salt and toss gently. Chill if not serving immediately.
Cool Southwestern Salad With Corn and Avocado

2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups)
1 (15-ounce) can pinto beans, drained and rinsed
1 1/2 cups fresh corn kernels (about 3 ears)
1 avocado, chopped
1/2 red onion, thinly sliced
1/2 cup fresh cilantro sprigs
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 (9-ounce) bag baked tortilla chips (optional)


1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.

2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve
with chips, if desired.

Chocolate Avocado Pudding
2 large avocados - peeled, pitted, and
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/3 cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon
1.        Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender
until smooth. Refrigerate pudding until chilled, about 30 minutes.

Red-Leaf Salad with Roasted Sweet Potatoes


2 sweet potatoes, peeled and cut into 1-inch chunks
1 medium red onion, quartered
2 tablespoons olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen cut green beans, thawed
1/3 cup walnuts
1 cup plain low-fat yogurt
2 tablespoons white-wine vinegar
1 garlic clove, crushed through a garlic press
1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces


Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil;
season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
Top lettuce with roasted vegetable mixture; drizzle with dressing.

Red-Leaf Lettuce with Shallot Vinaigrette

1 large shallot, minced
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
3 1/2 tablespoons olive oil
coarse salt to taste
1 large head red-leaf lettuce


Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to
taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.

Chicken Fajita Lettuce Wraps

6 tablespoons Italian Reduced Fat Dressing, divided
1/4 teaspoon ground cumin
1 pound boneless skinless chicken breasts, cut into strips
2 cups sliced red or green peppers
1 cup sliced onions
1 cup reduced fat Cheddar cheese
8 large lettuce leaves

MIX 1/4 cup of the dressing and cumin in medium bowl. Add chicken; toss lightly. Cover and refrigerate 30
minutes to marinate.

ADD remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium
heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in
separate bowl. Cover to keep warm.

ADD chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring
frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through,
stirring occasionally.

SPOON chicken mixture evenly onto lettuce leaves; sprinkle with cheese. Roll up. Serve warm.  

Tomato Tart

1/2 (15-ounce) package refrigerated piecrusts
1 garlic bulb
1/2 teaspoon olive oil $
1 1/2 cups shredded fontina cheese, divided
4 large tomatoes $
1/2 teaspoon salt
1/4 teaspoon pepper

Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or
until piecrust is lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to
Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.
Sprinkle 1/2 cup fontina cheese over the garlic.
Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10
minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
Bake at 350° for 45 minutes or until tart is lightly browned.

Quinoa and Spinach Stuffed Tomatoes


8 medium ripe tomatoes
salt, to taste
2 cups water
1 cup quinoa
2 teaspoons olive oil
6 cups fresh spinach
3 cloves of garlic, minced
1 teaspoon chopped fresh parsley
salt, to taste
freshly ground pepper, to taste
parmesan cheese
shredded mozzarella cheese

Preheat oven to 375.
Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
Set aside.
Place water and quinoa in a saucepan.
Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
Heat oil in a frying pan and add spinach.
Season with salt and pepper, and cook until just wilted.
Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
Add cooked quinoa to spinach; mix well.
Taste for salt and pepper.
Evenly divide the filling among the tomatoes.
Cover with foil and bake for 20 minutes.
Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
Bake for an additional 5 minutes, or until cheese is melted.

Tomato "Sushi"

3 lb firm-ripe 2- to 3-inch tomatoes
3 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 small onion, finely chopped
1/4 cup extra-virgin olive oil plus additional for brushing
1 Turkish or 1/2 California bay leaf
1/4 cup golden raisins (1 oz)
2 tablespoons light rum
1/3 cup sushi rice*
1/2 cup water
1 teaspoon rice vinegar (not seasoned)
1/2 cup pine nuts (2 oz), toasted
2 tablespoons finely chopped fresh mint
Granulated sugar to taste
Ground cumin for dusting
Special equipment: a 1 1/2-tablespoon ice cream/cookie scoop with a release lever**

Roast tomatoes and make sauce:
Put oven rack in middle position and preheat oven to 300°F.

Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 3-quart saucepan
of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool.
Drain tomatoes and peel off skin, using paring knife and beginning from scored end. Cut two thirds of tomatoes
into quarters and arrange, cut sides down, in a lightly oiled shallow baking pan. Sprinkle with half of garlic and
1/2 teaspoon thyme and roast until tomatoes are caramelized, about 3 hours.

While tomatoes are roasting, seed remaining tomatoes and finely chop. Cook onion and remaining garlic in 1/4
cup oil in a 12-inch heavy skillet over low heat, stirring occasionally, until very soft and golden, about 20
minutes. Add chopped tomatoes, bay leaf, and remaining 1/2 teaspoon thyme and cook, covered, stirring
occasionally, until all moisture has evaporated, about 2 hours (mixture will resemble a thick purée). Drain
tomato sauce in a fine-mesh sieve set over a bowl, then discard liquid in bowl. Discard bay leaf.

Make "sushi":
Macerate raisins in rum 30 minutes.

While raisins macerate, bring rice and water to a boil in a 1-quart heavy saucepan, then reduce heat to low and
cook, tightly covered, until water is absorbed, about 15 minutes. Remove from heat and let rice stand, covered,
10 minutes, then transfer to a bowl and sprinkle with vinegar. Toss rice gently with a fork and cool. Stir in
tomato sauce, raisins (with any liquid), pine nuts, and mint. Add salt and pepper to taste and a pinch of sugar.

Scoop rice mixture into ice cream scoop, packing it by pressing against side of bowl. Press lever to release
"sushi" onto a platter. Top each piece with a roasted tomato, smooth side up, then lightly brush with oil and
dust with cumin.

Pears With Blue Cheese and Prosciutto
2 pears (such as Bosc or Bartlett), each cut into 8 wedges 2 teaspoons fresh lemon juice 1 cup arugula 3
ounces blue cheese, cut into small pieces 6 ounces thinly sliced prosciutto, cut in half lengthwise
In a large bowl, toss the pears and lemon juice.
Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.

Easy Pear Cobbler
2 to 2 1/2 cups sliced fresh pears
2 cups sugar, divided
4 ounces butter
3/4 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1 egg

Mix pears with 1 cup sugar and let stand. Put butter in 2-quart casserole and place in 325° oven until melted.
Combine all dry ingredients, including the remaining 1 cup of sugar. Mix well. Whisk together the milk and egg;
slowly combine with dry ingredients to make a batter. Pour over melted butter. Do not stir. Spoon pears over
the batter. Do not stir. Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.
Serve hot or cold with ice cream or whipped cream.

Dark Gingerbread Pear Cake

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear, sliced into 1/4 inch pieces


Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.

Whisk together flour, baking soda, cinnamon, allspice, and salt.

On low heat, melt butter with water.

Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating
well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until
smooth. Pour into cake pan.

Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes
out clean, about 35 minutes. Cool slightly.

Spinach, Basil and Plum Salad

2        tablespoons extra-virgin olive oil
2        tablespoons fresh lemon juice
2        tablespoons fresh orange juice
1        tablespoon balsamic vinegar
1        teaspoon grated orange zest
1        teaspoon grated lime zest
Coarse sea salt, preferably red
Coarsely crushed black pepper
Two 5-ounce bags baby spinach
2        cups basil leaves, torn
2        black or red plums—halved, pitted and thinly sliced

In a small bowl, whisk the olive oil with the lemon and orange juices, the vinegar and the orange and lime zests.
Season lightly with sea salt and black pepper.
In a large bowl, toss the spinach, basil and plums. Add the dressing and toss well. Sprinkle with sea salt and
black pepper (so there are flakes clinging to the leaves) and serve right away.

Cold Noodle Salad with Pickled Plums

2        cup(s) beef broth
2        tablespoon(s) distilled white vinegar
2        whole(s) limes
1        ounce(s) fresh parsley sprigs,
washed 8        ounce(s) somen or buckwheat noodles,
cooked and chilled 1        whole(s) roasted boneless chicken breast, sliced into 16 pieces
1        ounce(s) pickled plums
Fill a large bowl halfway with ice, add a few cups of water to the ice, and set a medium heatproof bowl over it.
Bring the broth, vinegar, juice of one lime, and parsley to a boil in a medium saucepan, remove from heat and
strain into the bowl set over the ice. Stir the broth occasionally to help cool the hot liquid. Refrigerate the broth
until chilled.
Slice the remaining lime into wedges. Divide the noodles, chicken breast, pickled plums, and lime among 4 soup
bowls. Pour the chilled broth into a pitcher and serve alongside noodles. Offer with hot mustard as a condiment
if desired.

Oatmeal, Almond, Pear and Plum Crisp

1/2 cup quick-cooking oats
1/2 cup (packed) golden brown sugar
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons sliced almonds
3 medium pears (about 18 ounces), peeled, cored, thinly sliced
3 large plums (about 10 ounces), halved, pitted, thinly sliced
2 tablespoons sugar
1 tablespoon fresh lemon juice
Pinch of ground nutmeg
Nonfat frozen yogurt (optional)

Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in

Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with
oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with
frozen yogurt.
Mustard Greens
BiColor Corn
Red Beets
Florida Avocados
Red Leaf Lettuce- Jumbo, LD, Lge
Tomatoes - Jumbo, LG
Starkrimson Pears
Black Plums
Friday September 26th
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
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