3 Delicious Heart Healthy Recipes – #OurHearts
Did you know that having social support makes eating healthy easier? That’s why we’re focusing on how #OurHearts are healthier TOGETHER in this heart healthy cooking demo. Join Dr. Holly Nicastro, Nutrition Scientist with NHLBI, and Carlene Thomas, Registered Dietician Nutritionist and Food Photographer with Oh Carlene, as they dish up two weeknight chicken and rice dishes and a refreshing mango smoothie.
How do your friends and loved ones help you stay heart healthy? Let us know in the comments below and on social media using the hashtag: #OurHearts. nhlbi.nih.gov/ourhearts.
Recipes:
Recipe #1: Chicken Picadillo
Recipe #2: Wiki (Fast) Rice
Recipe #3: Mango Shake
More heart healthy recipes: healthyeating.nhlbi.nih.gov
Other resources:
About the DASH Eating Plan:
American Heart Month resources:
Find us on social media:
The Heart Truth® on Facebook:
The Heart Truth® on Twitter:
NHLBI on Facebook:
NHLBI on Twitter:
The Heart Truth® is a national program sponsored by the National Heart, Lung, and Blood Institute (NHLBI), part of the National Institutes of Health (NIH). Learn more at
How To Make Vegetable Cabbage Roll? | Cooking In The Glory | Chef Carlene Lamour
Ingredients
1 head green cabbage
1 small onion diced
3 cups cooked bulgur wheat(ble)
2 cups of carrots sticks
3 cups Green beans snipped and washed
3 cups cauliflower washed
½ cup vegetable broth/ seasoned water
Garlic and herb seasoning
Tomato sauce
4 large tomatoes
3 cloves garlic minced
1 small onion
Small bunch of Rosemary
4 tbsp olive oil
½ cup assorted pepper
1 cup water
2 tsp honey
3 tablespoons fresh parsley chopped
Instructions
1- Boil cabbage leaves (12-14 leaves) about 2 minutes or until soft. Set aside to cool. In a mixing bowl, add the wheat, the onions and seasoned to taste. Put your filling/ stuffing aside.
2- Let’s make the sauce: in a saucepan add the oil, the onion and the peppers and the minced garlic let them cook for 2-5 mns then add the diced tomatoes. Stir let the tomatoes cook and break. Add the remaining of the cup of water, the honey, season to taste and let it simmer for 2-5 mns. Once done, add the parsley.
3- Preheat oven to 350 degrees. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add some of the wheat filling to the center of the leaf, then add some cauliflower, carrot sticks and green beans. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Repeat with remaining cabbage. Pour sauce over the cabbage and cover tightly with foil. Bake for 20-30 minutes. If using a pot, put some sauce at the bottom of the pot placed the rolls in the pot cover with more sauce. Let it cook on low fire for 20-30 mns. Let cool 15 minutes before serving.
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How To Make Baked Cheesecake | Dukan/Healthy
Hey Guys!
Today's video is a collaboration with my wife's channel 'Everyday Dukan Diet' Please check out her channel!!
We are making ➡️ VANILLA BAKED CHEESECAKE ⬅️
Recipe Ingredients
250g soft cream cheese (less than 7% fat)
150g eggs (about 3 med to large)
40g sweetener Erythritol (for Dukan) or castor sugar or honey
20g corn flour
5ml vanilla extract (optional)
Topping (optional)
1/2 cup raspberries (frozen and defrosted)
few drops of rose essence
Method
Preheat oven to 180 degrees Celsius
Mix vanilla with egg. Lightly not too airy.
Mix sweetener with corn flour.
Add egg mixture to cheese. Mix.
Add cornflour mixture and mix well.
Pour into 4 small ramekin moulds (oven proof dishes)
Put in bottom of oven.
Reduce heat to 150 degrees Celsius.
Bake for 20 - 25 minutes.
Once firm but still slightly wobbly. Leave to cool at room temperature.
Once cooled off put into fridge for few hours or overnight.
Mash defrosted raspberries with a fork. Add the rose essence.
Spoon the topping onto the cheese cakes.
Enjoy !!
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#cheesecake #healthy #dukan #recipes #yummy #food #lowcarb
Let's make... pizza beans!!! #cookingwithcoachm
RECIPE
olive oil
1 onion, diced
1-2 carrots, diced
2-3 stalks of celery, diced
1 t. salt
1/2 t. pepper
2-3 cloves of fresh garlic (or one scoop of garlic confit)
1/2 t. crushed red pepper
2-3 giant handfuls of chopped kale
1 large 28 oz can of diced tomatoes
vegetable broth (or water), if needed
2 cans of white beans (I used cannellini)
mozzarella or provolone
parmesan
Saute onion, carrots and celery in olive oil. Season with salt, pepper and pepper flakes. Add in garlic (and broth or water if it's sticking to the bottom of the pan.) Add kale until wilted, then tomatoes to simmer. If it's too dry, add in broth or water until it's the desired thickness. Season to taste. If it's not in a pan/pot that is over proof, now is the time to transfer it, sprinkle with with cheese and bake at 450 for 10-15 minutes until the cheese is bubble (broil or a minute or 2 if needed.) Garnish with parsley if you feel like it!
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