Fresh & Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great
Nov 2012 · Simon and Schuster
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DELECTABLE DASH DISHES FOR EVERY MEAL
With its emphasis on fresh ingredients, low sodium, and portion control, DASH (Dietary Approaches to Stop Hypertension) is the best diet for a fit lifestyle. But cutting back on calories and salt doesn’t have to mean sacrificing flavor. Fresh and Healthy DASH Diet Cooking makes following the DASH Diet easy and delicious, with recipes like:
• Roasted Tomato Bruschetta
• Lentil Salad with Mango
• Skirt Steak Lettuce wraps
• Jalapeño-Cilantro Chicken
• Braised Chipotle Turkey
• Blackened Catfish Tacos
• Coconut Lemongrass Mussels
• Rosemary Tomato Focaccia
• Chocolate Pudding
• Poached Pears with Lemon Yogurt
Offering mouth-watering dishes, beautiful full-color photographs, and waistline-friendly tips, Fresh and Healthy DASH Diet Cooking is the ultimate guide to eating well and feeling great.
With its emphasis on fresh ingredients, low sodium, and portion control, DASH (Dietary Approaches to Stop Hypertension) is the best diet for a fit lifestyle. But cutting back on calories and salt doesn’t have to mean sacrificing flavor. Fresh and Healthy DASH Diet Cooking makes following the DASH Diet easy and delicious, with recipes like:
• Roasted Tomato Bruschetta
• Lentil Salad with Mango
• Skirt Steak Lettuce wraps
• Jalapeño-Cilantro Chicken
• Braised Chipotle Turkey
• Blackened Catfish Tacos
• Coconut Lemongrass Mussels
• Rosemary Tomato Focaccia
• Chocolate Pudding
• Poached Pears with Lemon Yogurt
Offering mouth-watering dishes, beautiful full-color photographs, and waistline-friendly tips, Fresh and Healthy DASH Diet Cooking is the ultimate guide to eating well and feeling great.
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Obsessed about food from an early age, Andrea Lynn has always been happiest when in the kitchen dabbling with ingredients, making a career in food always in the cards. As a freelance writer and recipe developer, Andrea Lynn's articles and developed recipes have appeared in print and online for numerous publications. After a stint working at a New York Times three-star restaurant, she transitioned into cooking as a personal chef. She has worked as Senior Editor for Chile Pepper magazine and edited recipes for Art Culinaire. Andrea Lynn has a degree in English-creative writing from Agnes Scott College in addition to a culinary degree from the Institute of Culinary Education.
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