These healthy no-cook recipes are great for lunches, picnics, cocktail parties, and many other occasions! The prep time on each of them is less than 30 minutes!

Bruschetta:

Slice a baguette into inch slices. I like to use a baguette that has about a 3 inch diameter, and one with a fairly crusty outside like a French bread or a rustic Italian bread.

Dice tomatoes into inch pieces. You'll need 1 cup total diced tomatoes. Put them into a mixing bowl.

Stack fresh basil leaves one on top of the other and roll up. Slice the roll and you'll end up with strips of basil. Add basil to the tomatoes.

I use crushed garlic in a jar from the super market, but you can chop fresh if you have time and energy! Put one tablespoon of whichever garlic you decide to use in the bowl.

Add one tablespoon of olive oil and two tablespoons of aged balsamic vinegar. Mix in teaspoon of salt and teaspoon black pepper. Stir this all together, put a little on baguette slices, and enjoy!

Note: I like to add a little spear of a hard dry cheese like Reggiano or Pecorino. It makes it less healthy but more yummy. You decide!

The Best Chicken Salad:

Get a whole roasted chicken from the deli counter at the grocery. Use your hands, pulling all of the meat off of the chicken. Make sure there aren't bones or any gristle in the meat. Don't use the skin. Quarter two cups of grapes. Pull tarragon leaves off of the stems and chop. Add those, tsp salt and one tsp black pepper and 1 cup mayo. You can use less mayo for a less creamy salad or more for a creamier one. Fat free mayo of course knocks back the calories. This salad on a marble rye bread or even a scoop of it with a mixed green salad is a fantastic lunch! It is also great on crackers, and can be a wonderful hors d'uvre for a party.

Crab Corn Salad:

In a mixing bowl, put one 12 oz can lump crab meat and add cup of corn, drained and cup of slivered almonds. Stack 7 basil leaves on top of one another and roll up (do this twice 14 large basil leaves total). Slice them to make strips of basil. Quarter three cups cherry tomatoes, and add in. Cut a large avocado in half, going around the seed. Pull apart and remove seed. Using a knife, slice the avocado inside its skin, not cutting through the skin. Slice it both directions and using a spoon, scoop out the inch chunks of avocado and add them.

Dressing: In your blender mix cup lemon juice, strained so there are no

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