I never feel deprived when I make butternut or zucchini squash noodles, sold in the produce section at supermarkets. Add garlic, lemon, and shrimp and a light sprinkle of cayenne, and you’re on your way to a healthier you.
fresh lemon juice
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.
This remarkable drink draws out the floral, peppery character of aged tequila by pairing the spirit with a little good olive oil. While the drink also includes a whole egg, which helps the flavorful oil to emulsify properly, this is nothing like heavy eggnog. It’s light and subtle on the palate.
Made with sweet, ripe tangerines, mandarins, or clementines, this cocktail pops with enough juicy orange flavor to bring you out of any cold-weather doldrums. A pinch of ground turmeric gives the cocktail a delicate savory character.
Nothing beats classic avocado toast. Start with a silky avocado, chockfull of heart- and brain-healthy fats, and dress it with extra-virgin olive oil (or another heart/brain favorite like flaxseed oil) and a pinch of pink salt and chili pepper flakes to taste.
There’s no reason to feel deprived if you’re doing without gluten—or if you know someone who is. It’s got a sturdy, toothy texture and intense, surprisingly “grainy” flavor. It’s also got both a buttery almond topping and a tart lemon glaze over that for the joy of sheer excess.