"The Master Your Metabolism Cookbook" by Jillian Michaels ($26)

Unlike contestants who've appeared on the long-running weight loss competition TV series "The Biggest Loser," star trainer Jillian Michaels didn't exit the program with loose clothing and hundreds of lost pounds. However, after months of speculation about why she won't be returning to the hit show, Michaels recently divulged that her realizations are just as deep and transformational as some of the winning contestants.

Michaels said she realized that she wanted to be more in control of the outcome of her projects, that while she felt in earlier seasons both the "tough" and the "love" of her "tough love" approach were shown, lately she felt mostly the "tough" was coming through. Many of the deep relationships she formed, she said, she thought were often left on the cutting room floor.

If you are going to miss Michaels, consider taking a look at a few excellent projects over which she did have control: the 2010 "Master Your Metabolism" and its cookbook.

The millions who have watched Michaels over the years on the NBC series have seen her chide, ride, yell and ultimately motivate in her self-proclaimed role as "America's Toughest Trainer." But cook? Not so much.

However, the tasty and nutritious recipes in Michaels' "The Master Your Metabolism Cookbook" proved that her often-booming confidence should extend into the kitchen. It's a companion to her best-selling "Master Your Metabolism," for which she also helmed a PBS special.

Through the use of whole foods rather than what she calls the "Franken-foods" (named for Frankenstein) that she believes often permeate today's fad diet scene, Michaels says her plan helps followers balance hormones naturally so bodies can "become energetic, thriving, fat-burning machines."

"Everything that happens in your body is based on biochemistry, from your mood to your weight. And if you're scratching your head wondering just what the heck biochemistry is, I've an easy answer," Michaels writes. "It's the combination of all the molecules, enzymes and hormones that affect and regulate your physical wellness or lack thereof.

"Hormonal imbalances are frequently at the root of obesity, depression, certain forms of cancer, diabetes, high cholesterol, heart disease, gout, sleep apnea, accelerated aging — and the list goes on ... So getting to know the key hormones involved in weight regulation, immunity and anti-aging is critical to your success."

Michaels then goes into descriptions of nine such hormones, including insulin, DHEA, estrogen and progesterone.

As for recipes, she features lots of gourmet-style spa food that can be prepared quickly. Everything from coconut-ginger rice to pork medallions with pomegranate sauce to pear sorbet will tempt the taste buds.

Many of the recipes kick off with a summary of what Michaels believes are their benefits, such as "anti-cancer, heart healthy, boosts immunity, boosts metabolism, improves digestion" for a broiled tilapia with fresh herbs, mushrooms and tomatoes. Or "anti-cancer, heart healthy, boosts metabolism and improves mood" for these very moist, intensely chocolate applesauce-, olive oil- and honey-filled brownies.

FUDGE BROWNIES

Olive oil nonstick spray for the pan

2/3 cup mild honey, such as clover or orange blossom

1/3 cup natural, unsweetened cocoa powder

1/2 cup white whole-wheat flour

1/4 teaspoons aluminum-free baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened applesauce

2 tablespoons olive oil

1 large egg, at room temperature

3/4 teaspoon pure vanilla extract

Yields 16 (2-inch) brownies.

Preheat oven to 350 F. Spray an 8-inch square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well-combined. Let cool to room temperature.

Meanwhile, in a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well-combined.

In a large bowl, combine applesauce, oil, egg and vanilla. Whisk together until well-blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store brownies in an airtight container at room temperature for up to three days.)

FRUIT VINAIGRETTE

1 cup chopped fruit, such as pineapple, mango, blueberries, raspberries, orange, tangerine or grapefruit

1 tablespoon extra-virgin olive oil

1 teaspoon balsamic vinegar

Yields about 3/4 cup; 6 (2-tablespoon) servings.

In a blender, place the fruit, olive oil, vinegar and up to 2 teaspoons water. Blend until smooth and pourable, adding more water 1 teaspoon at a time as necessary to thin the mixture. Use at once or store in a tightly covered container in the refrigerator for up to 3 days.

This is an excellent dressing for a salad of greens (add more water to make a thinner vinaigrette for delicate greens such as baby leaves) or chopped vegetables, or spoon a little on top of grilled fish or poultry.

Variation: Add a teaspoonful of chopped scallion greens or snipped chives for a bit of a kick.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.