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Okay, so you just spent approximately $3 on a salad dressing at the grocery store. The problem? It's loaded with way too many unnecessary ingredients. Have you ever read the label on most salad dressings? They put everything from sugar (yes, you heard that right) to Calcium Disodium EDTA in it (to "protect freshness"). No thanks. I'm good. Instead, I like to make my own salad dressings at home. Here are eight DIY salad dressings that are actually healthy for you and require no unnatural sweeteners.

What do you think of when you hear the words “Fourth of July”? Most people think of fireworks, picnics, family, and, of course, food. Dishes like potato and pasta salads, burgers and hotdogs, fried chicken and corn-on-the-cob, and even strawberry shortcake can be a fun way to celebrate a once-a-year occasion, but most traditional dishes are full of processed grains, high in sugar, and saturated with dangerous hydrogenated oils and trans fats.

Nothing beats a nice summer BBQ with fresh, seasonal foods and good company. Even when you're not at a BBQ or special occasion, you can still bring in the bounty of summer with these four recipes. All of them incorporate in-season produce. I highly recommend going to the local farmers market and picking up the ingredients for these recipes from there, as it will enhance your dishes greatly.

The temperatures are on the rise, flowers are in bloom and farmer’s markets are stocked full of this season’s finest. If you look, you will find asparagus most dominantly known in its green variety, but also available in white and purple, stocked on the shelves. This nutrient dense vegetable is only available in the produce aisle of your local supermarket from February to June, with its peak harvest in April, when the price for these gems may come down a bit.

Why all the hype about asparagus?

I bet I’m not the only one who grew up eating those really cheap, easy-to-make ramen noodles with flavor packets. (The oriental flavor was vegetarian-friendly.) So, I’d take them to school, and eat them dry (gross, I know). Whether we like to admit it or not, when prepared according to the instructions, that sodium bomb ramen was pretty good (tasting) nonetheless.

Growing up, my sister and I were vegetarians, which means we learned how to cook meals together that we could both enjoy. This sisterly bonding usually meant that we were about to indulge in a whole lot of carbs. A sodium-filled box of rice or pasta mix accompanied by a frozen vegetable, such as fake cheese sauce-drenched broccoli, was a typical go-to meal for us. So, claiming that we were cooks may be a bit of an exaggeration, but the end result was always fabulously tasty nonetheless (and rather unhealthy).

Who doesn’t love chicken pot pie? Creamy, hearty chicken soup wrapped up in a warm flaky crust…it sounds dreamy, but it’s actually a nutritional nightmare! Not only are there far too many carbs and calories in the crust, but the soup itself is often filled with heavy fats and noodles that make weight gain easy. 

Here, I have a lightened up recipe for chicken pot pie soup that gives you the same flavors and comfort of chicken pot pie, while keeping you on track with your fitness and fat loss goals. Enjoy this warming recipe on a chilly day! 

What's better than a hot breakfast? Even though I usually reach for fruit in the morning, I've gotten in the habit of considering the veggie route for my morning fuel. Veggies provide a slower energy release than fruit, which, depending on your morning activities could be a good or bad thing. If you know you're going to have a more relaxing morning, veggies are perfect for that slow burn. A veggie-fied breakfast is also good for those looking to reduce their intake of sugar.

Genovese readers, please look away.

I’m about to do unspeakable things to your beloved pesto.

Everyone in my family is fond of heavy white sauces, but not me; I’ve always been a fan of this thing called flavor. If you think you’re more of a white sauce person, think again. This velvety, luscious red sauce will even win over the hearts of Italians who think their nonna's “gravy” is the best hands down.