Innovative, DASH-friendly recipes to make life tastier!
Hot apple cider is a perfect fall beverage. Enjoy it at a crisp autumn campsite, or in a recliner on a rainy afternoon, or at a cozy gathering with friends. This recipe is exceedingly simple and easy, and I’ve included measurements for adding bourbon, if you’d like it spiked.
This is, in my opinion, the ultimate refreshment for those still, hot summer afternoons when you just want to lie there, unmoving, until the weather changes. Frozen watermelon, when blended, creates a fine, velvety slush very much like a slurpee. Add a little mint and lime and you’ve got an ultra-refreshing, natural slushie. Oh, and a little rum doesn’t go amiss either, if you feel like turning it into a frozen watermelon mojito.
It’s pretty hard to go wrong with freshly baked bread. Add some herbs and garlic? Subtract all of the hard stuff like kneading? Even better. This quick garlic rosemary focaccia makes the perfect side dish and the leftovers are great as a savory snack. The recipe comes together in little more than an hour (most of which is completely hands-off rise time), is made with 100% whole wheat flour, and has little enough salt and olive oil to fit easily into DASH diet guidelines.
Is it oatmeal? Is it cake? Who knows. What I do know is that it’s an super easy breakfast offering a balance of fruit, protein, and complex carbs. Vanilla and a hint of cinnamon flavor batter studded with juicy peaches, which yields a cozy texture somewhere between muffin and bread pudding. Peachy baked oats come together in minutes in a blender and can bake while you enjoy a nice cup of coffee or get ready for your day.
These pomegranate grapefruit palomas taste bright, fruity, and different, and have a gorgeous, deep pink color. Sweet without being sugary, they are delicious as a mocktail; as a cocktail, they are an excellent way to enjoy tequila.
I love a bake that uses only one bowl, don’t you? Sweet and cakey, these blueberry orange muffins are great for breakfasts and snacking. Thanks to the use of white whole wheat flour, they manage to stay tender and light whilst also being 100% whole grain!
Tender, bite-sized potatoes and crisp green beans, dressed with a light, tangy sauce. An simple, satisfying recipe that can just as easily be prepared ahead or enjoyed while the potatoes are still warm. Pair it with some protein for a meal, or add it to a summery picnic spread!
Being 100% wholewheat doesn’t hold these babies back at all–they’re wonderfully light, and pretty simple to make too. Try serving your fluffy wholewheat waffles with a no-sugar-added fruit compote or sugar-free syrup! Who doesn’t love waffles on the weekend, really?
These wholewheat sourdough waffles are great with both sweet and savory toppings. They’re crispy with a nice sour tang that sets them apart from the average waffle, and are a great use of excess starter.
Compote–a dish of stewed fruit–is great with things like low-fat yogurt, pancakes, waffles, etc. This version of fruit compote, is 100% fruit and eschews the traditional sugar syrup. It’s exceedingly easy, and I have formulated the recipe to use frozen fruit, since it’s so convenient to keep on hand, but you could certainly use fresh fruit too!