Food is awesome. It keeps you energized and it’s super delicious. Not to mention the fact that it settles cravings, but what you eat is more important than how much you eat.

It’s understandable; you eat junk during the summer because there’s no serious point in staying in shape for those two and a half months of pure tanning, swimming and venturing.

However, don’t rely on this method every summer, as it could eventually send your metabolism down the drain. That is why there must be a solution for eating something delicious, that’s not fattening, while still staying in the best possible shape for the next bikini season. In fact, there are several of yummy recipes that could turn anyone’s “summer junk funk” around.

As an appetizer, or maybe a little snack, try an apple, pear and walnut salad.

This is not your average fruit salad because it uses red wine vinegar and olive oil rather than salad dressing. You’ll need:

• 2 tablespoons red wine vinegar
• 2 1/2 tablespoons orange juice
• 1 orange, zested
• 1/2 cup raisins
• 4 apples, preferably use 2 to 3 different kinds
• 2 pears, preferably red and green
• 2/3 cup walnuts, toasted and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

In a large bowl whisk together the vinegar, orange juice, zest and raisins. Cut up apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate one hour before serving.

Keep in mind that this dish is good for six servings, so don’t overeat because eating too much of a good thing defeats the purpose of eating healthy.

Rather than chicken wings, try a new, light, chicken parmesan.

• 4 slices whole-wheat bread (1-ounce each)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 egg whites
• 1/2 cup skim milk
• 1/2 cup all-purpose flour
• 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
• Olive oil cooking spray
• 1 jar good-quality marinara sauce (about 3 1/2 cups)
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons (1/2-ounce) shredded Parmesan

Preheat the oven to 350 degrees. Then, place the bread in a food processor and process until fine crumbs are formed (about 25 to 30 seconds). Put the crumbs on a baking sheet and bake for twelve minutes, until golden. In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, one at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees and place breaded chicken in a glass baking dish and spray on each side with cooking spray, about five seconds total per side. Bake chicken until cooked though and crumbs are browned, about fifteen minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional ten minutes, until cheese is bubbling.

Salt and pepper as a seasoning are better than using seasoned salt because they cut down on sodium intake.

For a dessert, try some dark chocolate brownies.

• 8 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons unsalted butter
• 1 cup whole grain pastry flour
• 1/4 cup unsweetened natural cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 4 large eggs
• 1 cup packed light brown sugar
• 1/2 cup plain low-fat yogurt
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 3/4 cup chopped walnuts (optional)

Preheat the oven to 350 degrees. Coat a baking pan with cooking spray. Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.

In a medium bowl, whisk together the flour, cocoa, salt, and baking soda. In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.

Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.

Eating all of these dishes are great and delicious, but please remember eat in moderation and make sure to exercise at least once a week during the school year if you aren’t doing any sports.

Recipes courtesy of foodnetwork.com.