I've been meaning for a while to write about healthy alternatives to the usual summer barbecue foods. My family hosted a desserts-only BBQ for this weekend (which turned into burgers and dogs BBQ), and I feel like I've been doing the circuit of barbecues featuring heavy slaws, burgers with lots of toppings, and rich chocolate chip cookies. While I love these foods as much as anyone, I'm trying to put together a list of the best alternative recipes from across the web to replace these often less-healthy favorites. Here's what I have:

My all time favorite lemon coleslaw from Epicurious.

Citrus-spiked jicama and carrot slaw from Cooking Light.

Smitten Kitchen's black bean confetti salad.

Mark Bittman's Leek Salad on Bitten.

Raw beet salad from stonesoup.

Rhubarb soda from Culinate. Okay, not a healthy alternative, but beautiful nonetheless.

Charred corn salad from Williams Sonoma.

Feel free to add your favorite healthy summer salads and slaws, barbecued goodies and summer desserts!

As I flipped past Maxim, Shape, and Better Homes and Gardens, a new mag caught my eye the other day - Clean Eating. Come again? I flipped through it for a minute or so, but couldn't, for the life of me, figure out what "clean eating" was. The opposite of 'dirty eating?' (see picture at right for an example of what I imagined 'dirty eating' to be). Perhaps a way of eating without spilling anything on yourself. Sadly, this intrigued me.

So I went home and consulted my trusty ol' Interweb, and there it was: the unofficial definition of clean eating: "Consuming food in its most natural state...it's not a diet, it's a lifestyle approach to food and its preparation, leading to..." My eyes glazed over at this point (and by the way, why does every new diet define itself as a "lifestyle?" Can't anyone just eat anymore without defining themselves within a food "lifestyle?"

Anyway, I digress. From what I can tell, "clean eating" is just another way of saying "eat normal-sized portions of healthy, low-fat, fresh foods." Which everyone already knows. And like every di - er, lifestyle - there's a list of stuff to avoid (refined sugars, anything fatty, alcohol - y'know, all the tasty stuff) and a "seven-day meal plan" to get you started. Oh, and the best part: the token "Before and After" pics of a woman in a muumuu and then that same woman, 200 pounds lighter and "much, much happier." Because only thin people are happy, dontcha know.

Eh, I dunno. Maybe I'm jaded - and I'm sure Clean Eating could be a good source for new healthy recipes - but healthy eating and portion control are simply that. Stop trying to slap a label on it turn it into a book, movie, stuffed animal, or lifestyle. Just eat right, right? And have a beer or a cupcake once in awhile. Tell them Ellen said it's okay.

Black Currants, a 'super fruit' rich in anti-oxidants, have been under represented in the US market until just recently. Now sweetened, dried black currants are becoming available in a multitude of ways. Kendall Frozen Fruits has now made them available so that they can be used in a plethora of products like "healthy snacks, trail mixes, cereals, yogurt, muffins, salads, cookies, vinegars and other applications."

The black currant is known for its intense, rich, fruit flavor so well loved in the liqueur cassis and other alcoholic beverages. A while ago I wrote about CurrantC, a delicious black currant juice beverage. I'm so glad we are now going to have other black currant food options available.

Besides anti-oxidants, vitamin C, and Iron; black currents also contain anthocyanin compounds which may help the body fight against diseases like Arthritis, Cancer and Alzheimer's disease. I love it when healthy and tasty are combined in one product.

I've heard rumors that Slashfood used to have an "Ingredient Spotlight" post, but it got lost in the shuffle. Well, never fear, Slashfoodies: it's back.

For my debut post, I'm going to go really crazy and choose...tofu. Okay, stop groaning. I know what you're thinking.

But give it a chance. Tofu is like that nerdy kid in freshman year of high school who wore his pants too high and his shirts too low, and still brought his lunch in those insulated, brightly-colored bags with the matching thermoses when the cool kids were brown-bagging it. You made fun of him all year, but when you came back to school in sophomore year, something had changed. He was...different. He held his head higher, he walked up straighter, and he was wearing khakis and polos. And if you titled your head and squinted your eyes just right, he was almost...cute.

That's like tofu. Despite its pale, jiggly appearance and its dorky past, tofu has a lot to offer if you give it a chance. If you know how to use it, tofu can be the homecoming king of dinners.

The history

Tofu is made by coagulating soy milk into bean curd, similar to the way milk turns into cheese as it ferments. (I'll pause as you salivate). It usually comes in soft, firm, and extra firm/dried varieties, the only difference being that soft has the most moisture in the curds, while extra firm has the least. It can also be fermented, made sweet, fried, or frozen before packaging.

Tofu's main claim to fame is that it's really mild, so it takes on the flavor of whatever you cook it with. Its taste and creamy consistency make it a great substitute for most dairy products, a star in smoothies, and a great addition to dressings or sauces.

No, I don't need to give you yet another recipe for guacamole.

Not only are there plenty of them out there, but a recipe for guacamole is like a "recipe" for a bowl of cereal or pasta salad, i.e. it doesn't really require one. It's enough to say that the basics are avocados, garlic, onion, scallions, cilantro, lime juice, salt, and pepper, and sometimes, chopped tomatoes. You mash them together and adjust everything to your taste. I usually leave cilantro out because that vile stuff tastes like dirty soap to me.

Though it tastes and feels like it would be naughty because it's so creamy, guacamole can be considered a "healthy" snack. Guacamole is made of all vegetables, and though people seem to focus on the "fat" part of avocado, the truth is, the fat may be fattening (like any fat), but it's still a "good" fat.

However, I have this thing I do to guacamole that pretty much yanks guacamole off the "healthy" table and hurls it down into the deep fat fryer with things like Buffalo wings with Blue Cheese Dressing and French Onion Dip.

I add a giant -- no, make that enormous -- dollop of sour cream to my guacamole. Not that good, ripe avocados need it, but the full fat sour cream makes guacamole even creamier, and adds a different tang in addition to the lime juice.

If you have a "secret" or interesting addition to guacamole, let us know in the comments!

Friends, we're bringing all kinds of snacks, foods, and desserts to the table for Super Bowl, but let's be real about something. Most of these foods are meaty, carb-y, and definitely go against every New Year's Resolution you made a month ago. Steak chili? Sour cream based dips? Potato chips? Deep-fried everything? Yeah!

But, well, yeah.

Though the Super Bowl may be but one day, and not even an entire day, but an afternoon, some of us do want to stick with healthy options, or have some dietary restrictions, like reader hayduke who left us a comment today asking for suggestions for Super Bowl food ideas with the following guiding principles (we don't like to call them "restrictions"):

• Sister is vegetarian
• Sister also eats gluten-free
• Dad needs to lose 20 pounds, so something "light"

Hayduke has a few things already lined up, but would like some more ideas (as would we!) If you have recipes or ideas to share, leave them in the comments!

Before ya'll start in, yes I know you can have carbs, but they aren't the "fun" carbs!

This is my 2nd annual New Year's cleansing using the South Beach diet as my guide of choice. After having gone through many diets throughout the years, I find that the South Beach is the easiest for me personally to follow. Through 2007 I stuck to it as closely as I could on the edible side, with the random slip up involving chili cheese fries or Frito pie. But on the beverage side I tend to backslide quite a bit with a nightly wine habit that I enjoy with much fervor! Let's not forget margaritas, can anyone really have just one?

I realize I will never have the body of a Victoria's Secret model, but I do what I can to stay healthy and fitting into my jeans. So here is one of my favorite recipes from phase one. Do you have any to share?

P.S. I am going to the movies tonight and I am sneaking in nuts. So sad!

See Mexican Chicken Soup after the jump.

You may have noticed that flax seed has been hitting the market shelves lately. Many products are using it as an ingredient as they jump on the healthy and super-foods bandwagon. Last year more than 250 foods containing flax were put on the market. Nutritionally, flax is a great source of omega-3 without the possibility of mercury contamination like you may have with fish. One thing about it is that the seed has to be ground to be nutritionally available to the body as the whole seeds can't really be digested well. Flax is also a great source of dietary fiber.

Just yesterday I tried some pocket bread that had ground flax seed in it and the slightly nutty taste vastly improved what I normally think of as a boring bread. Expect to see more flax laced foods than ever before as many companies start adding it to their line ups. Jamba Juice will have it in smoothies, breads of all kinds will have it, and it's even making it to the snack aisle in tortilla chips. Just remember that flax seed should be eaten in moderation with no more than 1-2 tablespoons a day. More than that and the oils and fiber can be a bit more effective on cleansing the digestive system than one would like.

I always knew that orange juice was healthy because it has vitamin C and potassium, but I just found out that it gets better than that. I read an article that says that OJ also has large amounts of flavonoids, which help fight several diseases and health problems like diabetes and heart disease. The research by the University of Buffalo looked at flavonoids present in orange juice and how they suppress oxygen free radicals.

The people in the study who drank OJ had significant benefits compared to those that didn't. In the past the sugar in orange juice was thought to be unhealthy for diabetics and those who are overweight, but the health benefits over weighed the concerns over sugar levels dramatically. So now there are even more reasons to drink orange juice. I'm getting thirsty just thinking about a tall glass of fresh squeezed juice right now.

Over the past few years McDonald's has faced some pretty tough criticism about the quality of their food. In fact, the movie 'Super Size Me' single-handedly changed how many of us view the fast food giant - or more accurately, the fast food industry as a whole. Now, in what has to be an attempt at clearing their name from some of the negative publicity, McDonald's has hired six "Quality Correspondent" mothers to visit the supplier facilities, restaurants, kitchens, and attend development meetings - then blog about their experiences.

Really though, it seems pretty transparent. Can you honestly imagine any other outcome from this than the mothers going to visit the various facilities, seeing everyone on their best behavior with everything running smoothly, then undoubtedly rave about how wonderful McDonald's really is? I'd say ask any 15-year old who has ever worked there if you really want to know what goes on.

Personally, I'd love to just see them finally admit what they really are and roll with it. Stop trying to convince us you are healthy. Admit we probably shouldn't eat there five times a week, but it is a good place to indulge every once in a while. I love stopping in at McDonald's once every month or so to enjoy something a little sinful, something that isn't good for me, something that cures my craving for grease and fat and calories. I don't want their salads or their wraps - I want a Big Mac. I want fries with extra salt and McChicken Sauce on the side for dipping. I want a Sausage and Egg McMuffin with TWO sides of hash brown patties. I just don't want it everyday.

If they would just admit that they were a little bit naughty, I'd love them just a little bit more.

We love smoothies. New consumer research shows that smoothies have been one of the fastest growing food/drink markets over the past five years, where sales have been up more than 80% to over $2 billion in annual sales. This includes both made-to-order smoothies, from businesses like Jamba Juice, as well as pre-packaged products.

There are a couple of reasons for the popularity of smoothies, but the biggest one is that they are perceived as being health-conscious, without being too "healthy." Most smoothies involve a blend of milk, yogurt, sorbet and fruits, often with additional vitamins and supplements mixed in. They aren't necessarily low calorie, but they are better for you than a double cheeseburger and fries in terms of nutritional content. Smoothies are also convenient, and their appeal as an "on-the-go meal" is one thing that has helped them become a fixture in people's busy lives. The biggest market is people 18-34, with 50% of respondents to researchers inquiries said that they had at least one smoothie a month.

To keep up the growth, smoothie manufacturers will have to look to new flavors and new twists on their existing recipes. Look for more flavors/ingredients in existing recipes, like the addition of green tea and açaí, and expect to see a wider range of offerings, from low-calorie smoothies to decadent ones, to draw in new consumers.

Flavanols are the chemicals in chocolate, as well as in wine and teas, that are responsible for many of the nutritional bonuses that it offers, including improved circulation and general heart health. These antioxidants have also been shown to increase the flow of blood to the brain in research presented to the American Association for the Advancement of Science. Increased blood flow to the brain has been associated with improved cognitive performance in healthy people, as it carries more oxygen to the brain than when high-flavanol cocoa is not eaten. Since one of the symptoms of dementia is a decrease in the flow of blood to the brain, scientists think that cocoa that is high in flavanols could be used to decrease the impact of the disease.

Unfortunately, many commercial chocolates are low in flavanols, so you probably won't experience any of the benefits demonstrated by this study if you eat an extra Snickers bar. The reason for this is that flavanols add a bitter taste to chocolate, which many manufacturers - especially of sweet milk chocolates - prefer to eliminate from their final products. An exception to this is CocoaVia, which is specifically infused with flavanols. CocoaVia aside, the highest concentration of flavanols is found in cocoa, meaning that dark chocolate is a better choice for your health than milk chocolate, but a cup of hot cocoa is going to be your best bet.

Remember when we heard about the woman on the Maury Povich show that had a fear of pickles so intense that it was causing harm to her personal and professional relationships? Meet 29-year-old Dave Nunley, from Wyton in the UK. Nunley is not only afraid of pickles, but of every other food product out there - with the exception of cheddar cheese. He eats about 225 pounds of cheddar cheese, preferably grated, every year and has never eaten a hot meal in his entire life. On the rare occasions when he is able to tolerate other food, he will eat a packet of potato chips or some Ready Brek breakfast cereal. Nunley says that his food phobia is so intense that his "throat closes up, making him feel sick" when he even considers eating things other than cheese.

Doctors say that the cheese is keeping him alive, although it is not the healthiest diet you could subscribe to, as he would quite likely be starving to death if he didn't eat it. He has tried "hypnotherapy, acupuncture and even taken part in a BBC show about people with eating disorders" in attempts to cure the problem that has plagued him since childhood.

It could be worse, though. He could have settled on processed "cheese foods," like Velveeta, instead of mild cheddar.

Although it is still cold in many parts of the country, temperatures here in Southern California shot up to almost summer-like highs over the past few days. The sudden heat has cause me - and many others - to turn away from hot soup and "comfort food" cookbooks and turn back to salads and other cool, light fare. This salad is idea for moving from winter into spring, although you could make it all year round, because it incorporates fresh oranges, dried cranberries and salty-sweet candied nuts, all of which are frequently used in late fall and winter dishes and desserts. These sweet salad components are on a bed of mixed baby greens and diced avocado. I dressed the whole salad with a heavily vinegar-based dressing (a citrus flavored vinegar mixed with a bit of oil, salt and pepper) to enhance the brightness of all of the components.