Food Porn Friday and Heart Month

February is Heart Month and in honour of our always beating heart, the Los Angeles Times has a variety of heart-related articles, photos, videos and links.

One of the links, the American Heart Association, as you can imagine,  has a wealth of information on the subject. We already know the basics:

  1. don’t smoke;
  2. maintain a healthy weight;
  3. engage in regular physical activity;
  4. eat a healthy diet;
  5. manage blood pressure;
  6. take charge of cholesterol; and
  7. keep blood sugar, or glucose, at healthy levels.

There are also a few recipes to inspire you to get heart healthy.  Of course, most of their recipes are in cookbooks that they sell, but I did pick one from each of the categories that they have (main course, soup/salad/side dishes, desserts and sweets, snacks and appetizers).

Click on the recipe title for the instructions and nutritional information and enjoy doing something good for your heart and your heart’s desire.

Sweet & Nutty Stir-Fry

Ingredients

Pasta
4 ounces dried multigrain vermicelli or spaghetti, broken in half
2 teaspoons curry powder

Sauce
2 tablespoons sugar
2 tablespoons soy sauce (lowest sodium available)
2 tablespoons balsamic vinegar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh orange juice
2 teaspoons grated orange zest

Stir-Fry
1 teaspoon canola or corn oil
1/2 cup thinly sliced onion
2 cups bite-size broccoli florets (about 5 ounces)
1 cup thinly sliced (not shredded) red cabbage
1 cup matchstick-size carrot pieces
1/2 cup unsalted peanuts, dry-roasted

Spring Greens with Salmon and Apricot-Ginger Vinaigrette

Ingredients

Apricot-Ginger Vinaigrette
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled gingerroot
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt


Salad
4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
1 7.1-ounce vacuum-sealed pouch pink salmon

Pear and Cherry Crumble

Ingredients

Ingredients for the fruit
Cooking spray
Juice of one lemon
5-6 fresh pears, the riper the better
1 cup dried cherries
Zest of one lemon
1/2 cup pear juice (may substitute apple juice)
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 tablespoon flour

Ingredients for the topping
1 cup vanilla granola
3 tablespoons flour
1/2 cup brown sugar
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup trans fat free margarine spread

Red and Green Bell Pepper Bites

Ingredients

1 medium green bell pepper
1 medium red bell pepper
1/4 cup sliced almonds
4 ounces fat-free or reduced-fat cream cheese, softened
1 teaspoon no-salt lemon pepper seasoning blend
1 teaspoon fresh lemon juice


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