Does anyone have any healthy recipes using fruits and/or vegetables only (or mainly) that taste good?!

stir fry with broccoli, spinach, tofu, and baby bokchoi. (i dont know how to spell it). use soy sauce... yum!
fruit soup with strawberries, kiwi, banana, etc.

google these online and you'll find a recipe you will LOVE!

Honey Lime Fruit Toss

1 (20 oz.) can pineapple chunks, drained, reserve juice
1 (11 oz.) can mandarin oranges, drained
1 kiwi, peeled, halved, and sliced
1 cup quartered strawberries
1 large banana, sliced
? tsp. grated lime peel
2 Tbsp. fresh lime juice
1 Tbsp. honey

Gently stir fruit in large bowl. In small bowl, combine lime peel, lime juice, and honey to make dressing. Pour dressing over fruit and toss. Chill until ready to serve.

--DOLE cookbook
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Zucchini with Parmesan

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

--Ina Garten
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Green Beans with Bacon-Balsamic Vinaigrette

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp. coarsely chopped almonds
2 Tbsp. brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g
Cooking Light, November 1996.

--Cooking Light Complete Cookbook
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Summer Rolls with Sweet Chili Dipping Sauce

3 ounces Vietnamese cellophane noodles, cooked per package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves

Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls. Yield: 1 cup

--Tyler Florence, Food Network

Scoop a small scoop of frozen vanilla yogurt (like ice cream) into the bottom of a waffle cone, fill the middle with berries (like the type of berry filling in pies, so it has the syrup) then another scoop of vanilla yogurt on top. then powder sugar the cone a little bit. it's the best thing in the world.

I love making roast vegetables with olive oil, herbs and sea salt. It's very low fat, crunchy and fresh and awesome from the oven.

ratatouille. made all from veggies and an absolutely divine dish.