When making the recipes of this book the inclusion of omega-3 was considered, basically by means of the usage of chia seeds in all of them; besides, other sources like nuts and different seeds were used. The addition of fiber, thus obtaining values well above the standard, was performed by using chia (a reason for which the whole seed, and not the oil, is used), oats, fresh and dried fruit, nuts and other seeds. To accomplish the decrease of cholesterol and saturated fat rates, skim dairy products were selected, as well as trans-fat-free margarine, skim powdered cocoa, vegetable oil; and the usage of egg yolk was reduced to the utmost. Special attention was paid in preserving the ratio omega-6/omega-3 ingestion, to keep the values closer to the ideal ratio (5 to 1). For an easier interpretation, recipes have been classified according to their contents per serving. The following table illustrates this classification.