The Health Benefits of Apples

As a part of my diet regimen I eat at least 4 fresh fruits every day, of which at least one is an apple. Lately apples have been pushed aside by fruits like pomegranates and Goji berries but apples have fantastic nutritional benefits that justify the “an apple a day keeps the doctor away” adage that I learned as a child. Here are some nutritional benefits of the humble apple….and I bet a lot of you will be surprised.

Basic Nutrition

Packing in quite a bit of soluble fiber (4 grams per medium apple) for a modest amount of calories (95) makes apples a filling, sweet snack. Plus, a medium apple counts as 1 cup of fruit, so after eating one you’re well on your way to meeting your daily fruit quota (around 2 cups for adults on a 2,000-calorie diet). They also are a good source of immune-boosting vitamin C (providing 14% of the Daily Value).

Weight Loss

Apples satisfy hunger for few calories so it’s not surprising that they can be part of a healthy diet that promotes weight loss. And in a recent study, dried apples also helped participants lose some weight. Women who ate a cup of dried apples daily for a year lost some weight and lowered their cholesterol and heart disease markers. Florida State University researchers think apples’ antioxidants and pectin (a type of fiber) are responsible for the benefits—and think that fresh apples would be even more effective.

Heart Health

The Florida State study is not the only one to link apple consumption to heart health. Last year, the Iowa Women’s Health Study reported that, among the 34,000-plus women it’s been tracking for nearly 20 years, apples were associated with a lower risk of death from both coronary heart disease and cardiovascular disease. Some years earlier, Finnish researchers studying dietary data collected over 28 years from 9,208 men and women found that frequent apple eaters had the lowest risk of suffering strokes compared with nonapple eaters. Experts attribute the heart-healthy benefits to antioxidant compounds found in apples, which help prevent LDL cholesterol from oxidizing and inhibit inflammation. Plus, the soluble fiber in apples has also been shown to lower cholesterol levels.

Metabolic Syndrome Protection

People who eat apples may be less likely to suffer from metabolic syndrome, a cluster of symptoms linked to an increased risk of heart disease and diabetes. A National Health and Nutrition Examination Study (NHANES) found that people who had eaten apples in any form over the past day were 27 percent less likely to have symptoms of metabolic syndrome than those who didn’t. The apple eaters also had lower levels of C-reactive protein, a marker of inflammation whose presence in the blood suggests an increased risk for heart disease and diabetes.

Exercise Extender

Eating an apple before you work out may boost your exercise endurance. Apples deliver an antioxidant called ‘quercetin’, which aids endurance by making oxygen more available to the lungs. One study showed that quercetin—when taken in supplement form—helped people bike longer.

Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Asthma Inhibitor
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimer's Prevention

A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer's disease.

Lower Cholesterol

The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention

According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body's need for insulin and may help in the management of diabetes.

So, when you hear that old adage, remember: Adages become adages because they are based in fact! Have you had your apple today?

Greek Chicken Salad

Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus for a truly Greek experience.

2 servings, about 3 cups each
Total Time: 25 minutes

Ingredients

• 2 1/2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 cups chopped romaine lettuce
• 1 1/4 cups chopped poached chicken breast
• 1 medium tomato, chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1/4 cup red onion, minced
• 1/4 cup Kalamata olives
• 1/4 cup crumbled feta cheese (It’s ok)

Preparation

1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.

Nutrition

Per serving: 343 calories; 18 g fat ( 5 g sat , 7 g mono ); 89 mg cholesterol; 11 g carbohydrates; 31 g protein; 3 g fiber; 618 mg sodium; 656 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).

Salmon Steaks with Yogurt-Lime Marinade

Indian style salmon that tastes great served over basmati rice, but anything you choose will work.

4 servings
Total Time: 50 minutes

Ingredients

• 1/2 cup low-fat plain yogurt
• 1 tablespoon canola oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 2 tablespoons cilantro, finely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 1-inch thick salmon steaks
• Lime wedges

Preparation

1. Whisk together yogurt, oil, lime juice, honey, cilantro, ginger, garlic, salt and pepper in a shallow nonreactive dish,. Add fish steaks and turn to coat with marinade. Cover and marinate in the refrigerator for at least 30 minutes or up to 1 hour, turning once.
2. Preheat grill.
3. Coarsely grind pepper onto steaks and gently press in. Oil the grill (see Tip). Grill the steaks, turning once, until the fish is opaque, about 10 minutes. Serve immediately with lime wedges.

Tips & Notes

• To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Nutrition

Per serving: 268 calories; 16 g fat ( 3 g sat , 7 g mono ); 69 mg cholesterol; 5 g carbohydrates; 1 g added sugars; 24 g protein; 0 g fiber; 234 mg sodium; 503 mg potassium.

Healthy Mac & Cheese

Mac & cheese is one of the true comfort foods, especially on a rainy day, and this healthier update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may also help picky eaters down their leafy greens. Whole-wheat pasta adds robust flavor and extra fiber. Just keep in mind that this is a special treat and not an everyday meal!

Traditional Mac & Cheese vs. Heart Smart Gourmet Mac & Cheese

 

Traditional Mac & Cheese

• 980 calories
• 61 g fat
• 26 g saturated fat

Heart Smart Gourmetl's Mac & Cheese

• 576 calories
• 22 g fat
• 11 g saturated fat 

4 servings
Total Time: 55 minutes

Ingredients

• 3 tablespoons plain dry breadcrumbs, (see Tip below Or use Panko breadcrumbs. )
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce or 10-ounce package frozen spinach, thawed
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Preparation

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Tips & Notes

• Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.

• Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.

Nutrition

Per serving: 576 calories; 22 g fat ( 11 g sat , 2 g mono ); 69 mg cholesterol; 63 g carbohydrates; 37 g protein; 9 g fiber; 917 mg sodium; 403 mg potassium.

Foods That Fight Breast Cancer

There are factors that up any women’s risk of breast cancer that you can’t control, like family history, getting older and simply being a woman—but there are lifestyle changes you can make now to tip the odds in your favor in the years ahead.

Staying lean and exercising should move to the top of your list, because one of the most important ways to reduce breast cancer risk is to avoid gaining weight, according to a review article in Cancer magazine, and other research has found that regular, strenuous exercise may help lower risk too. (Start losing weight today with the 28-Day Diet Challenge and lose at least 8 pounds this month!)

But what you eat plays a role, too, according to Dr. Cheryl L. Rock, Ph.D., R.D., professor of family and preventive medicine at the University of California, San Diego, School of Medicine: “A woman can cut her chance of cancer by as much as two-thirds with good nutrition and weight management,” says Rock. “Even a woman who carries the BRCA1 or 2 gene (two genetic mutations that up a woman’s risk) can reduce her risk.”

All women should add these foods to their grocery cart: 

Peaches and plums: Researchers at Texas A&M recently found that plums and peaches have antioxidant levels to rival “superfood” blueberries—and that they contain two types of polyphenols (antioxidants) that may help kill breast cancer cells while leaving healthy cells intact. This is good news, as 180,000 new cases of breast cancer are diagnosed each year and traditional treatments often harm healthy cells.

Walnuts: (Surprise, nuts again!) Recent research in the journal Nutrition and Cancer suggests walnuts may thwart the growth of breast cancer. In a study out of Marshall University School of Medicine in West Virginia, researchers substituted the equivalent of two ounces of walnuts per day into the diet of one group of mice; the other group was fed a calorically equivalent, but walnut-free, diet. After 34 days, the growth rate of tumors in the walnut eaters was half that of the mice who ate no walnuts. Experts think walnuts’ anti-inflammatory properties—which could come from the omega-3 fat alpha-linolenic acid, phytosterols or antioxidants—may give them their tumor-fighting potential. One caveat: the study dose of two ounces supplies 370 calories. Still, “walnuts can be part of a healthy diet that can reduce your risk for cancer,” says lead researcher Elaine Hardman, Ph. D. (For more on nuts read HERE! )

Broccoli: Sulforaphane—a compound in broccoli—reduced the number of breast cancer stem cells (which cause cancer spread and recurrence) in mice, according to research from the University of Michigan. Eating broccoli may not deliver enough sulforaphane to achieve the same effect, but to get the most you can, eat your broccoli raw or briefly steam or stir-fry the green florets. (Caution: Boiling destroys some of the sulforaphane)

Salmon, sardines and tuna (NOT canned): Taking fish-oil supplements for at least 10 years can shrink your risk of ductal carcinoma, the most common type of breast cancer, according to a study in Cancer Epidemiology, Biomarkers & Prevention. It’s thought that the omega-3 fats in fish oil reduce inflammation, which may contribute to breast cancer. But you can skip the supplement aisle, say the study’s researchers, and eat about 8 ounces of oily fish (salmon, sardines, tuna) a week.


Olive Oil: Another reason to reach for extra-virgin olive oil: when researchers in Barcelona gave rats with breast cancer a diet in which fat came predominantly from extra-virgin olive oil (versus corn oil), they found that the olive oil’s antioxidants and oleic acid (a mono-unsaturated fat) quelled growth of malignant cells. (For more on olive oil read HERE!)

Parsley: University of Missouri scientists found that this herb can actually inhibit cancer-cell growth. Animals that were given apigenin, a compound abundant in parsley (and in celery), boosted their resistance to developing cancerous tumors. Experts recommend adding a couple pinches of minced fresh parsley to your dishes daily.

Coffee: Drinking about two 12-ounce coffees a day may lower your risk of an aggressive form of breast cancer, says a May 2011 study in Breast Cancer Research. “One possibility is that coffee’s antioxidants protect cells from damage that can lead to cancer,” says study author Jingmei Li, Ph.D. More research is needed, so don’t up your intake based on these findings just yet.(For more on coffee read HERE! )


Beans: According to a new report, published in the American Journal of Clinical Nutrition, upping your fiber intake may help lower your risk of breast cancer—and the more you eat, the more your risk decreases. The researchers found that for every 10 grams of fiber a woman added to her daily diet, her risk of breast cancer decreased by 7 percent. That’s about a 1/2 to one cup of beans, depending on the variety. Other foods packed with fiber include barley, bulgur, lentils, peas, artichokes, dates and raspberries.

So, what are you eating to lower your risk of breast cancer?

Grilled Salmon with Tomatoes & Basil

Makes 4 servings
Total Time: 30 minutes

Ingredients

• 2 cloves garlic, minced
• 1 teaspoon sea salt, divided
• 1 tablespoon extra-virgin olive oil
• 4 salmon fillets
• 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
• 2 medium tomatoes, diced
• 2 tablespoons drained capers
• 1/2 teaspoon freshly ground pepper

Preparation

• Preheat grill to medium.
• Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
• Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillets. Coat the foil with cooking spray.
• Place the salmon on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
• Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil and capers.

Nutrition

Per serving: 248 calories; 10 g fat ( 2 g sat , 5 g mono ); 80 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 35 g protein; 1 g fiber; 367 mg sodium; 799 mg potassium.

Serving suggestion: Serve over a bed of whole grain couscous.

The Health Pros and Cons of Coffee

Over 18,000 studies have looked at coffee use in the past few decades. Lately more and more are reporting real health benefits for coffee drinkers—but they must be balanced against the brew's possible bitter effects, especially in higher, caffeinated doses. An ideal "dose" of java is hard to determine, since people’s perceptions of "a cup of coffee" vary as widely as coffee-mug sizes do. But the good news is that many of the benefits are associated with around two to four, 6-ounce cups a day—"and that’s what most Americans drink anyway," notes Joe Vinson, Ph.D., a coffee expert at the University of Scranton, Pennsylvania.

 

Health Benefit Pros of Coffee

 

Brain: Moderate coffee drinking—between 1 and 5 cups daily—may help reduce risk of dementia and Alzheimer’s disease, as well as Parkinson’s disease, studies suggest. How? Coffee’s antioxidants may prevent some damage to brain cells and boost the effects of neurotransmitters involved in cognitive function, say experts. ­Preliminary studies have noted that as coffee (or tea) intake rises, ­incidence of glioma, a form of brain cancer, tends to drop. Some ­researchers speculate that compounds in the brews could activate a DNA-repairing protein in cells—possibly preventing the DNA damage that can lead to cells becoming cancerous.

Diabetes: Studies link frequent coffee consumption (4 cups per day or more) with a lowered risk of developing type 2 diabetes. Scientists suspect that antioxidant compounds in coffee—cholorogenic acid and quinides—may boost cells’ sensitivity to insulin, which helps regulate blood sugar. While most of the research didn’t assess whether the brews were caffeinated, decaf may be even better, since other studies have found that caffeine tends to blunt the insulin-sensitivity boost.

Heart: Some studies show that moderate coffee drinkers (1 to 3 cups/day) have lower rates of stroke than non-coffee-drinkers; coffee’s antioxidants may help quell inflammation’s damaging effects on arteries. Some researchers speculate that the compounds might boost activation of nitric oxide, a substance that widens blood vessels (lowering blood pressure). More java isn’t better: a 5-cup or more daily habit is associated with higher heart disease risks. Researchers ­believe excessive caffeine may sabotage the antioxidants’ effects.

Liver: Though the research is limited at best, it appears that the more coffee people drink, the lower their incidence of cirrhosis and other liver diseases. One analysis of nine studies found that every 2-cup increase in daily coffee intake was associated with a 43 percent lower risk of liver cancer. Possible explanation: caffeine and antioxidant chlorogenic and caffeic acids in coffee might prevent liver inflammation and inhibit cancer cells.

Health Benefit Cons of Coffee

 

Java Jones: If you’re sensitive to caffeine, it can cause irritability or anxiety in high doses (and what’s "high" varies from person to person). How? Chemically, caffeine looks a lot like adenosine, a "slow-down" brain chemical associated with sleep and relaxation of blood vessels. Caffeine binds to adenosine receptors on nerve cells, leaving no room for adenosine to get in—so nerve cell activity speeds up, blood vessels constrict—and you get a caffeine buzz (or irritable jitters).

Of course, if you caffeinate yourself daily, you’ll likely develop tolerance to its effects and the jitters will subside. But that also means that eventually you’ll need a regular caffeine fix just to reach your baseline level of alertness. And your body will adapt by producing more adenosine receptors, making you more sensitive to the effects of adenosine. So if you don’t have your daily cup, you’ll likely develop withdrawal symptoms like extreme fatigue and splitting headaches (caused by ­constricted blood vessels).

Blood Pressure Spikes: Each time you drink coffee you may experience a sharp and fast rise in blood pressure, which could be a detriment if you have high pressure to begin with. The amount of caffeine in two to three cups of coffee can raise systolic pressure (the top number in your blood pressure reading) 3 to 14 millimeters of mercury (mm Hg). Your diastolic pressure (the bottom number) can be increased 4 to 13 mm Hg.

It's unclear what causes this spike in blood pressure. Caffeine could block a hormone that helps keep your arteries widened. Others think that caffeine causes your adrenal gland to release more adrenaline, which causes your blood pressure to increase.

Further, many people who regularly drink caffeine have a higher average blood pressure than do those who drink none. I would recommend no more than 12 ounces of coffee per day for anyone with moderately high blood pressure and zero for those with very high pressure…even though my pressure is very stable, I have cut that down to about 12 ounces per week since having heart surgery.

Sleep-Stealer: If you’re having trouble sleeping it might help to cut down on caffeinated coffee, or to drink it only early in the day. Generally it takes about 6 hours for the caffeine to clear your system, although it varies from person to person. The sleep-robbing effects may worsen as we age, too, a recent study suggests.

Cholesterol Caution: Boiled or unfiltered coffee (such as that made with a French press, or Turkish-style coffee) contains higher levels of cafestol, a compound that can increase blood levels of LDL ("bad") cholesterol. Choose filtered methods instead, such as a drip coffee maker. This is bad news for coffee aficionados, like me, who love their French pressed black gold…but just cut back on your intake and you should be ok.

Prudence for Pregnant and Nursing Women: The American College of Obstetrics and Gynecology says it’s safe for pregnant women to get a moderate amount of caffeine (no more than 200 mg, equivalent to 2 cups of coffee per day), but warns that it’s still not clear if higher intakes could increase risk of miscarriage. Since ­caffeine can pass into breast milk, nursing moms should cut down if their babies are restless or irritable.

Again the key to drinking coffee, as with any other food, is to be in touch with your body and how you react to coffee. If you start to feel detrimental effects cut down or stop your coffee intake. Otherwise, caffeinated coffee may be beneficial overall.

Mediterranean Cucumber, Tomato and Feta Salad

 

Fresh tomato, cucumber, feta and black olives make this perfect lunchtime salad, which also makes a delicious topping for pita sandwiches. You could also spread some hummus on whole wheat pita and top with a generous spoonful of salad to make a fresh, crunchy veggie wrap. It also pairs perfectly with grilled lamb. Enjoy!

Total time: 15 minutes

Ingredients (Makes 4 servings)

• 3 cups coarsely chopped cucumbers
• 3 large plum tomatoes, coarsely chopped or 1 pound of cherry tomatoes, halved
• 1 bunch scallions, chopped
• 1 cup Kalamata olives, pitted and halved
• 1 7-ounce package feta, crumbled and divided
• 1/4 cup coarsely chopped fresh mint
• 3 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Freshly ground black pepper

Preparation

·        Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl.

·        Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper.

·        Pour dressing over salad and toss to coat.

·        Season with pepper and sprinkle on the remaining feta and serve.

The Heart of the Matter

Let’s talk about your heart health. You may have elevated blood pressure or cholesterol, or maybe heart disease runs in your family. Or perhaps you are in great heart-health. Whatever your circumstances, statistics show that every American may be at risk.

• 40% of all Americans die of heart attacks.

• 58% of deaths are related to cardiovascular disease.

• More than 1.3 million Americans will have a heart attack this year alone.

What’s most tragic about these facts is that nobody really has to die from a heart-or circulatory system-related death.

The heart is quite a remarkable machine. It weighs between 7 and 15 ounces (200 to 425 grams) and is a little larger than the size of your fist. By the end of a long life, a person's heart may have beat (expanded and contracted) more than 3.5 billion times. In fact, each day, the average heart beats 100,000 times, pumping about 2,000 gallons (7,571 liters) of blood.

Despite what many Americans are led to believe, we were not designed to gradually build plaque in our arteries, develop high blood pressure, and eventually suffer from heart disease and cardiovascular-related death. Our bodies, if allowed to reach their genetic potential, would live a healthy, longer life, free from common diseases such as heart disease.

So, why are so many of us being afflicted with heart disease? Our diet is a major culprit; much more so than age or genetics. Unhealthy, low-nutrient foods promote fatty deposits in our blood vessels that eventually lead to narrowing blood vessels and blood clots that cause strokes and heart attacks.

Heart disease can be relatively simple to prevent. Men and women who lead healthy lifestyles—including making healthier food choices (even if still eating an American-style diet), getting regular exercise, maintaining healthy weight, and choosing not to smoke or drink excessively – can significantly decrease their risk of heart disease.

Even if you already have high blood pressure, high cholesterol, or heart disease, you can reverse the damage. It doesn’t require expensive drugs and risky surgeries. It simply requires a diet with an abundance of nutrient dense foods.

The bottom line is that superior heart health lies in an abundance of micronutrients – which is the exact premise of the Heart Smart Gourmet program. Increasing your consumption of nutrient dense fruits and vegetables is key to disease resistance and reversal, and a long, happy, healthy life.

Your body is a miraculous self-healing machine when your nutritional needs are met. You can protect yourself not just from heart disease, but other diseases such as diabetes, cancer, strokes, and dementia. You can get healthier and healthier every day. 

With that said, I wish you continued good health!

Shrimp & Grits

Grits are made from ground hominy or dried corn, are very similar to polenta, a good source of fiber and folic acid and are a healthy southern breakfast staple. This is a favorite Sunday breakfast recipe of mine, made healthier by omitting butter and flour in the shrimp sautéing process. Serve topped with a poached egg for a delicious touch of class. 

 

Ingredients (Serves 4)

• 16 large shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 cups sliced fresh mushrooms
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• Hot sauce to taste
• 1/2 cup chopped green onions 
• 4 eggs (optional)

Preparation

For grits:

·        Cook 4 servings of grits according to package directions.

·        Season with salt and pepper. Keep warm. 

For shrimp:

·        In a large heavy skillet heat oil over medium.

·        Add garlic and sauté for 1 minute.

·        Add mushrooms and sauté until they start to release their liquid.

·        Add shrimp and lemon juice and cook until they start to turn pink, about 2 minutes.

·        Remove skillet from heat; cover and set aside to keep warm.

Adding Poached Eggs to the Mix (Optional)

·        Heat a large nonstick skillet or saucepan over high heat.

·        Add water to skillet until it reaches half-way up the skillet. Bring to a soft boil.

·        Reduce heat to medium and crack eggs into pan and cook until whites are set but yolks are still runny, about 3-4 minutes.

Plating:

·        Divide grits among 4 bowls, forming a well in center. Add 4 shrimp per plate, around the outside and mushroom mixture into the well in center of grits.

·        Top with egg in the center, dash with hot sauce and garnish with green onions…deeelish!

Classic Chicken Marsala

This Italian classic is made healthier by omitting butter in the sauce and reducing the amount of flour for dusting the chicken for sautéing...but still packs great flavor!

Serves 4

Ingredients

• 1 onion, chopped fine
• 4 cloves garlic, minced
• ¾ cup Marsala wine
• 4 tablespoons extra-virgin olive oil
• 8 ounces fresh mushrooms (Portobello or Shitake)
• 1 teaspoon Dijon mustard
• 2 tablespoons half-n-half
• 4 chicken breasts, sliced in half and pounded thin
• ¼ cup all purpose flour
• Sea salt and fresh ground black pepper to taste
• Herbs de Provence (Recipe to follow)

Directions

·        Season the flour with sea salt, fresh ground pepper and Herbs de Provence (Recipe to follow)

·        Very lightly dust the chicken with seasoned flour.

·        In heavy-bottomed, large skillet, heat 3 tablespoons olive oil on med-high. Place chicken breasts in skillet and brown on both sides, then remove and set aside on paper towel.

• Add remaining tablespoon olive oil to skillet and sauté onion and garlic, season lightly with salt and pepper. Cook for a couple minutes.
• Add mushrooms and cook for a few minutes until they have given off their liquid and are browned.
• Add wine and bring to a light boil, scraping to remove any browned bits from the bottom of the pan, then simmer for about 10-15 minutes.
• When Marsala sauce is reduced, lightly whisk in half-n-half and Dijon mustard and simmer for another 5 minutes until sauce has thickened a bit.

·        Return browned chicken breasts to skillet. Spoon sauce over chicken.

·        Cover and simmer for about 10 minutes or until chicken is done.

Herbs de Provence

Blend 1 teaspoon each of the following:

Savory, Thyme, Basil, Lavender and Fennel…or you can buy a premixed blend in your local market.

Serve chicken with sauce spooned over with the mushrooms divided equally. Garnish with chopped chives or parsley and enjoy!

Fish Tacos

These fish tacos go great with fresh-made tomato salsa. Courtesy of Bobby Flay 

 Ingredients

Tacos:

• 1 pound white flaky fish, such as Tilapia
• 4 tablespoons extra-virgin olive oil
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 whole-grain tortillas

Garnish:

• Shredded Romaine
• Feta
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves

Procedures

·        Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

·        Remove the fish from the marinade place onto a hot grill. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes.

·        Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes and Tomato Salsa