All Posts By Merritt Watts

12 Ways to Make Water the Most Delicious Thing Ever

by in Healthy Recipes, June 8, 2014

infused water
These flavored waters are healthier than sugared-up sodas, iced teas and lemonades — but a whole lot more exciting than plain old H2O. Infused with fresh fruits, vegetables and herbs, they’re everything you never knew you a wanted in a glass of water. Thirsty yet?

Strawberry-Cucumber Water
It sounds like the start to a fruity summer cocktail, but stop while you’re ahead: This refreshing infusion doesn’t need a splash of booze to satisfy. (Seriously!)
strawberry-cucumber water

Tomato-Basil Water
Why should Caprese salad have all the fun? This infused water captures the ultimate summer combination of tomato and basil right in your glass. Bonus points for beauty.
tomato water

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5 Recipes That Prove Oatmeal Has Amazing Secret Talents

by in Healthy Recipes, May 18, 2014

oat smoothie
So you thought you and your oats were pretty close. After all those mornings waking up together, you knew everything about each other … right? Turns out, your old friend has been leading a secret life. A surprising life. A savory life. Curious? Check out these five recipes that will have you thinking outside the oatmeal bowl.

Tropical Oatmeal Smoothie (above)
Make your smoothie more satisfying by grinding oats to a fine powder in the blender before adding all that nutrient-rich fruit. It amps up a standard sip with fiber and and adds a hearty texture. You may even want to break out your spoon for this one.

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7 Vegan Recipes That Change Everything

by in Healthy Recipes, May 12, 2014

lentil burger
No meat, no cheese — no problem! Whether you’re aiming to eat a little bit cleaner or just want to be more like Beyoncé (who completed a 22-day vegan challenge last year), there’s really no wrong reason to add these vegan recipes to your repertoire.

Vegan Lentil Burgers (above)
Admit it: You’re pretty sure even the most serious vegans miss burgers from time to time. These hearty lentil burgers are packed with other wholesome ingredients, like spinach and walnuts, and get their flavor from a punchy trio of garlic, black pepper and cumin that will make you forget all about their beefy brethren.

Vegan Tofu and Spinach Scramble
For those in the “Vegan Before Six” club, we’d like to introduce you to your new egg-breakfast substitute. The tofu is spiced up with turmeric, pepper and cayenne; it may actually be better than your standard scramble. Read more

5 Ways to Eat More Alterna-Grains

by in Healthy Recipes, April 11, 2014

freekeh

Rice is over. Couscous is passe. It’s all about alterna-grains these days. But don’t just stock your pantry with these exotic-sounding carbs and hope for the best. Those wheat berries won’t cook themselves! Here’s what to do with your kitchen’s latest grainy guest stars.

Triple Herb Freekeh (above)
Get your freekeh on! In a simple dish like this one, which is simply grains, onions, herbs and a light lemon dressing, the type of grain you use makes all the difference. Chewy, nutty freekeh (roasted green wheat) will make this one a standout.

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5 Casseroles with a Healthy Side

by in Healthy Recipes, April 6, 2014

squash and kale

When it comes to eating well, casseroles need not be the enemy. Meaty, cheesy dishes full of refined carbs may be the retro take on casseroles — but these new one-pan winners prove that healthy eaters and comfort-food cravers can be on the same side after all.

Squash and Kale Casserole (above)
When it comes to eating healthfully, kale is king. But yellow squash and zucchini have their merits too. This casserole combines them all with brown rice and tops things off with a crisp, golden-brown breadcrumb topping — the casserole version of a cherry on top.

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5 Ways to Up Your Greens Game

by in Healthy Recipes, March 14, 2014

creamed spinach
Greens that taste amazing? You better be-leaf it! These healthy, delicious sides will upgrade any main dish, assuming they don’t steal the show first. Consider these takes on spinach, collards and kale the healthiest way to celebrate St. Patrick’s Day.

Creamed Spinach (above)
Okay, the term “creamed” is used lightly here, in every sense: Instead of actual cream, a blend of low-fat milk and evaporated milk makes for a rich spinach dish that’s just as satisfying as the original. Enjoy it alongside a seared top round for a guilt-free take on a steakhouse fave.

Collard Greens
Kale may get all the glory these days, but collard greens are just as nutrient-dense as those other scene-stealing leafy divas. Give collards a little love by braising them with onions and broth for a bit, then enjoy the meltingly tender result alongside baked chicken or pork tenderloin. (Kale better watch its back.) Read more

5 Game-Changing Ways to Use Greek Yogurt

by in Healthy Recipes, March 10, 2014

onion dip
If you thought yogurt was just a vehicle for fruit and granola, this may rock your world: The cool, creamy stuff is actually incredibly versatile and can be used in everything from sweets to salads. So think beyond the breakfast bowl and go way past the parfait: These innovative ideas will project Greek yogurt into a whole new stratosphere of wonderful.

Greek Yogurt Onion Dip (above)
Why should sour cream and mayonnaise have all the fun? Swap both ingredients for Greek yogurt: It’s the perfect consistency for a creamy dip to serve with crudites (or, okay, the occasional potato chip).

Greek Yogurt Cheesecake
Rich, tangy cheesecake and rich, tangy Greek yogurt have a lot in common. So, it’s only natural to use the yogurt as a main ingredient in this lightened-up cheesecake recipe. (Pssst … there’s an unexpected ingredient in the crust, too.) Read more

4 Baked Goods That Will Make You Love Whole Grains Even More

by in Healthy Recipes, March 6, 2014

whole grain pancake
By now, almost everyone knows that whole-grain foods are a nutritional step up from dishes that revolve around refined carbs. But if you’re starting to get the feeling that good-for-you grains are spending just a little too much time on their healthy high horse, remind them of their tasty roots by baking them into one of these whole-grain treats.

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4 Snack Bars That Actually Deserve to Be Called Healthy

by in Healthy Recipes, February 20, 2014

granola bars
Let’s face it: A store-bought snack bar is usually just a distant cousin of the candy bar. You know, the long-lost relative with a crunchier-than-thou attitude that’s really just covering a host of insecurities about all that refined sugar and those weird preservatives. Why not skip the imposters and bake up one of these truly healthy alternatives?

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5 Secretly Healthy Chocolate Desserts

by in Valentine's Day, February 10, 2014

cheesecakes

True, true — honesty is the most important part of any relationship. But what’s a little white lie here and there? Or what about a dark, chocolate-smothered lie? It sounds sinful, but here’s the deal: All of these Valentine’s Day chocolate desserts are — wait for it — secretly healthy. They are also all suspiciously delicious, so who’s to know?

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