Evaluation criteria

Look for the Healthy Pick stamp to find a healthy recipe.

The more you cook, the healthier you eat

Indeed, it has been shown that making meals at home promotes better control of eating habits: you make meals with less fat and salt than those that are store bought (quite often) and, in addition, you can include more fruit and vegetables.

With this in mind, we created the new Healthy theme.

Less fat and salt

This theme contains a variety of inspiring recipes that will help you consume less fat and sodium, while preserving maximum flavour. These recipes respect certain healthy criteria that are recognized by nutrition experts. They were evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

A nutrition facts table accompanies each recipe in the Healthy theme. This explains the nutritional value per serving of the recipe, with a few exceptions.

Our criteria

Recipes with the Healthy Pick stamp meet all the following requirements for 1 serving.

Main Dishes

Sodium (salt) Total Fat Protein
720 mg max.
15 g max.
including 5 g max. of saturated fat
15 g min.

Appetizers and Side Dishes

Sodium (salt) Total Fat
360 mg max.
7.5 g max.

We do not provide a protein criterion in the Appetizers and Side Dishes category. Why? Because they usually contain very little. You can get all the protein you need in a main dish.


Total Fat
7.5 g max.
including 2 g max. of saturated fat

Desserts do not contain a lot of sodium. This is why we excluded this criterion in the evaluation of our desserts. We also left sugar and carbohydrates off the list. If we took them into account, we would have to exclude nearly all of our desserts. For example, even an innocent fruit salad could not be listed in our Healthy theme...


The nutritional information displayed is for informational purposes only. Some values were rounded off. If you follow a medical regimen or have a specific health condition, you should first consult your health care provider or a registered dietitian member of the College, Association or Board of Dietitians in your province or territory. In any case, nutritional information provided should not be considered as an official commercial label.