Do you think chocolate chip cookies or french fries are out of reach when you follow a healthy, natural diet? Not a chance! With a few simple tweaks, many "no no" foods are just fine. You can even pack some disease-fighting nutrients in the recipes. So go ahead, try our dish makeovers and enjoy!

We up the nutrition of the beloved chocolate chip cookie, keeping its milk-dunking goodness.

A healthy redo of french fries, this popular "vegetable" curbs the fat and salt but keeps the crunch.

For a tastier and healthier side dish, try this fresh spin on an old standby at your next summer outing.

Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.

Replacing mayo with mustard and yogurt amps up the health benefits of this classic sandwich filling.

Apples and shiitakes impart moisture to stuffing, along with subtly sweet and earthy notes. What's more, the flavonoids in apples benefit your heart, lungs, and brain, and the pectin in apples helps your heart. Shiitakes boost your immune system and can lower cholesterol.

Pureed sweet potatoes give brownies moisture, sweetness, and a fudgy consistency, as well as fiber and beta-carotene. Their mild flavor keeps the chocolate center stage.

Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling.

A healthful dip can bring flavor and nutrition to the table. Fiber-rich artichokes are the base of this vegetable-cheese mix -- and its "chips."

These drinks make a refreshing and nutritious snack -- especially once you swirl in fresh fruit.

There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you can add a little cornmeal to the baking sheet before cooking.

Instead of battered and fried fish, grilled red snapper is flavored with chili powder to pack a punch.

This tasty version incorporates fresh basil into the patty. Look for grass-fed or organic beef, and organic or free-range turkey.

Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist. For longer shelf life, store nuts in the freezer.

The cake is best eaten right after it's decorated. To ensure that the layers rise properly (and don't sink), avoid opening the oven door as they bake.