(CBS) This is the time of year when many people have resolved to eat foods that are good for them.

But that doesn't mean they can't be enjoyed!

And nobody knows that better than The Saturday Early Show's latest "Chef on a Shoestring," Christina Pirello.

She wrote the new cookbook, "Cooking the Whole Foods Way," which focuses on healthy foods, and she hosts "Christina Cooks" on PBS - a show that aims to make healthy eating fun and tasty.

Pirello made a healthy, three-course dinner for four on the "Shoestring" $40 budget.

She follows a "whole foods" cooking philosophy: That means healthy, vegan, non-processed foods. While that may sound intimidating to the average cook, the dishes she showed are easy to prepare and very appealing. She believes in shopping for natural, seasonal, organic foods, preparing them simply, and eating a variety of grains, vegetables, soups, beans, and other non-animal proteins.

Pirello's story is compelling - and led to her approach to cooking.

She was a trained chef who, at 26, was diagnosed with terminal leukemia, and was told she had months to live. In desperation, Pirello agreed to try dramatically changing her diet to a "whole foods" or "macrobiotic" one. A few months after embracing it, her doctors were shocked to discover that Christina's cancer had gone into remission. She's been healthy ever since.

FOOD FACTS

Escarole: This leafy green is actually related to endive. It has broader, softer leaves and a milder flavor.

Chia Seeds: These little seeds are full of essential omega-3 fatty acids. Pirello likes to sprinkle them on salads and anywhere else that she can incorporate them.

Semolina Flour: Durum wheat that is more coarsely ground than normal wheat flours.

Almond Milk: Unlike animal milk, almond milk contains no cholesterol or lactose and can be used as a substitute for animal milk in many recipes.

RECIPES:

ESCAROLE AND COLLARD GREEN SALAD WITH POMEGRANATE VINAIGRETTE

3/4 cup pomegranate juice
1 tablespoon grated tangerine zest
2 tablespoons brown rice syrup or honey
3/4 cup extra virgin olive oil
2 to 3 tablespoons balsamic vinegar
2/3 teaspoon sea salt
generous pinch ground cinnamon
1 medium head escarole, rinsed very well, hand-shredded
3-4 collard leaves, rinsed well, stems trimmed, blanched, shredded
2-3 Belgian endive, halved lengthwise, sliced into thin slivers
2 cups red grapes
2 teaspoons chia seeds
2 tablespoons pecan pieces, coarsely chopped

Place pomegranate juice and tangerine zest and brown rice syrup (or honey) in a small saucepan over medium heat. Cook until reduced to 1/4 cup, about 5 minutes. Transfer to a mixing bowl. Whisk in oil, vinegar, salt and cinnamon. Set aside.

Place greens in a mixing bowl and add dressing. Spoon dressing over greens and toss to coat. Transfer salad to a platter and sprinkle with grapes, chia seeds and pecan pieces.

Makes 4 servings.

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