Fit food.

It's tough enough to find simple, healthful recipes. But simple, healthful recipes from gourmet cooks? Good luck.

These three dishes were created by some of the country's leading chefs. We found them on www.foodfit.com, a Web site with 2,000 recipes, interactive tools to help you assess your health habits, suggestions for celebrating seasonal foods, and more.

Moroccan Carrots

>From Joyce Goldstein, author of The Mediterranean
Kitchen (William Morrow, 1998).

1 Tbs. olive oil
1 Tbs. brown sugar
1/3 tsp. ground cinnamon
1/4 tsp. ground cumin
dash cayenne pepper, or to taste
1 1/2 cups carrots (about 1/2 lb.), cut
  into slices or strips
1/3 cup orange Juice
2 1/2 Tbs. dried currants, soaked in hot
  water
freshly ground black pepper
chopped parsley or mint (garnish)

Heat the olive oil in a large saucepan over moderate heat. Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes. Add the orange juice and the currants with some of their soaking liquid. Bring to a boil. Quickly reduce the heat and simmer, covered, until the carrots are tender. Add pepper and adjust the seasoning to taste. Sprinkle with chopped parsley or mint. Serves 4.

PER SERVING (1/2 cup)

Calories: 100             Sodium: 60 milligrams
Total Fat: 4 grams        Cholesterol: 0 milligrams
Saturated Fat: 0 grams    Carbohydrates: 18 grams
Fiber: 3 grams            Protein: 1 gram

Spiced Pineapple

>From Mary Sue Milliken and Susan Feniger of
Border Grill (Santa Monica and Las Vegas) and
Ciudad (Los Angeles).

6 Tbs. vegetable oil
4 small onions, diced
2 tsp. salt
2 tsp. freshly ground black pepper
6 garlic cloves, crushed
4 cups lentils, washed and picked
  over
6 cups water
1 cup canned crushed pineapple

Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook for 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer, and cook, covered, for 45 minutes. Stir in the pineapple, remove from the heat, and serve. Serves 8.

PER SERVING (1 1/2 cups)

Calories: 440            Sodium: 590 milligrams
Total Fat: 11 grams      Cholesterol: 0 milligrams
Saturated Fat: 1 gram    Carbohydrates: 62 grams
Fiber: 23 grams          Protein: 25 grams

Garlicky Kale

>From Alice Waters of Chez Panisse (Berkeley,
California).

2 lbs. kale, about 2 bunches
4 Tbs. extra virgin olive oil
4 garlic cloves, minced
pinch red pepper flakes
splash red wine vinegar
freshly ground black pepper

Remove the stems from the kale and chop the leaves coarsely. Wash and drain well but do not dry. Heat a large saute pan, add 3 tablespoons of the olive oil and enough kale to cover the bottom of the pan, and cook over high heat while stirring to rotate the leaves. Add more kale as the leaves wilt. When all the kale has been added, cover and reduce the heat to medium.

Cook, stirring occasionally; the cooking time will depend on the maturity of the kale. Young kale will be tender after 4 to 5 minutes. Add a splash of water if the leaves begin to scorch. When the leaves are tender, remove the lid and allow any excess water to cook away.

Remove the kale to a warm bowl and set aside. Add the remaining olive oil to the pan along with the garlic and red pepper flakes. Saute just until you smell the garlic. Sprinkle the garlic and red pepper flakes over the kale and toss with a splash of vinegar. Add pepper to taste. Serve warm or at room temperature. Serves 6.

PER SERVING (3/4 cup)

Calories: 110            Sodium: 20 milligrams
Total Fat: 10 grams      Cholesterol: 0 milligrams
Saturated Fat: 1 gram    Carbohydrates: 6 grams
Fiber: 2 grams           Protein: 2 grams