You've likely heard all of the recent medial buzz- that obesity is a killer, especially throughout North America. Type 2 diabetes, heart disease and stroke are some of the ills brought on by an over-eating, sedentary lifestyle. Dry, whole grain toast everyday isn't an option- so what's the food lover in you to do? According to cook-book author, caterer and registered nutritional consultant Rose Reisman, you need not fret. Her latest cook book shows you how you can have your cake and eat it too.

Rose Reisman's Secrets for Permanent Weight Loss offers up a host of healthy recipes that are both good for you and terrific tasting. From breakfast to post-dinner desserts, this book dishes on what to dish without doing damage to your waist line.

Apart from Rose's varied and innovative recipes, (I particularly enjoyed the Turkey Chili with Barley and Black Eyed Beans) the book gives readers a master plan to turn their eating and lifestyle habits around. It's obvious diet alone won't cut it in getting to optimum health, so Rose breaks it down into accessible, easy to grasp concepts that make sense. Starting with defining and recording your goals to working through plan hurdles, this book offers practical tips, nutritional information as well as serving information for every recipe. For the truly inspired, a two-week diet plan along with suggested menus is available to help keep you on track.

You needn't wander off the track to a new you, even with the Oscars around the corner. If you're planning on entertaining at home for this or just about any occasion, here are a few of Rose's latest recipes that will have guests applauding in no time. Just be prepared for a standing ovation!

Recipes courtesy of Rose Reisman's Secrets for Permanent Weight Loss:

Hot Crab And Artichoke Dip page 147

The combination of morsels of artichoke hearts, crabmeat, Swiss cheese and dill

is outstanding when served hot as an appetizer with tasty crackers or flatbread.

You can substitute the dill with fresh parsley.

serves 8

1 can (14 oz) artichoke hearts, drained and halved

4 oz chopped crabmeat or surimi (see page 113)

½ cup shredded part-skim mozzarella

1/3 cup shredded Swiss cheese (1 oz)

1/3 cup minced fresh dill (or 1 tsp dried dillweed)

¼ cup lower-fat sour cream

3 Tbsp lower-fat mayonnaise

1 Tbsp freshly squeezed lemon juice

1 tsp minced garlic

pinch cayenne pepper

1 Tbsp grated Parmesan cheese

Preheat oven to 425°F. Spray a small decorative baking dish with vegetable spray.

1. In a food processor, combine the artichoke hearts, crabmeat, mozzarella and

Swiss cheeses, dill, sour cream, mayonnaise, lemon juice, garlic and cayenne.

Pulse on and off just until combined but still chunky. Place in the prepared baking

dish. Sprinkle with Parmesan.

2. Bake uncovered for 10 minutes then broil for 3 to 5 minutes just until the top is

slightly browned. Serve warm with crackers or flatbread.

Nutritional Analysis per serving

Calories 69 g

Protein 8 g

Net carbohydrates 3 g

Fat 1.8 g

Saturated Fat 1 g

Cholesterol 25 mg

Sodium 94 mg

Fibre 1.8 g

Baby Shrimp And Pesto Cocktail page 145

You won't find an easier appetizer to make that's as delicious as this one. You can also use larger shrimp, but you must dice them. I often stuff this shrimp mixture into mini pitas as an alternative appetizer.

serves 6

12 oz baby cooked shrimp

1/3 cup homemade pesto (see page 228) or store-bought

6 large Boston lettuce leaves

2 Tbsp toasted pine nuts (see below)

1. Combine the shrimp and pesto. Divide among the lettuce leaves and garnish

with pine nuts.

Toasting nuts

Add nuts to a cold skillet placed over high heat. Stir constantly until lightly browned, about 3 minutes. Don't allow to burn.

per 1/3 cup serving

Calories 148

Protein 15 g

Net carbohydrates 1.5 g

Fat 8.8 g

Saturated Fat 2.1 g

Cholesterol 91 mg

Sodium 190 mg

Fibre 0.7 g