The DASH diet and the Mediterranean diet are two of the most consistently recommended for optimal health and well-being, so why not combine them and get even more benefits?
Our beloved Chef Abbie Gelman's book, The Mediterranean DASH Diet Cookbook offers simple recipes that adhere to both diets, helping you lower your blood pressure and maintain good health?without sacrificing flavor or convenience.
The Mediterranean DASH Diet Cookbook includes:
Friendly diet advice?Discover how this hybrid diet works and get pointers for integrating it into your daily life.
Handy recipe tips?Find information, shortcuts, and food swaps based on ingredient availability or flavor preferences.
Easy-to-make meals?Simplify mealtime with tasty, beginner-friendly dishes that anyone can make.
In our latest installment of Healthy Nutrition Nudges, we're talking about Abbie's book, the Mediterranean diet, and how to implement it in your life!
Tune in on the first Thursday of each month for tips from Chef Abbie, right here on HER.
Featuring:
Chef Abbie Gelman
I started my company in 2014 to teach consumers how to make food that makes sense; to share what I know with other registered dietitians and health professionals, and to help food brands maximize business opportunities.
I’m a member of the Science Advisory Board for Jenny Craig, providing ongoing cutting-edge counsel to update the company’s education and lifestyle strategies. I’m also an inaugural member of Produce for Better Health’s elite network, Fruit and Vegetable Ambassadors in Action.
I’m the consulting “Better for You” R&D Chef/Dietitian for the private company Happi Foodi, and the creator of two lines of healthy frozen meals sold for Happi Foodi in Walmart across the country.
My first cookbook, The Mediterranean DASH Diet, was published in November 2019.
I received my Master of Science degree in Nutrition from Teachers College, Columbia University, and completed a dietetic internship at New York-Presbyterian Hospital in New York City.
I also hold a Bachelor of Science degree from Cornell University’s School of Hotel Administration and earned my Culinary Degree from Peter Kump’s New York Cooking School (now known as the Institute for Culinary Education).
