Heart-Smart_Recipes_2016_

Heart-Smart Recipes 1

“

Pay at ention to fat, cholesterol,

and sodium intake.

We’ve made it easy for you by "

highlighting these important

numbers in the nutritional values in

each of our recipes. Here is an example:

PER SERVING: 340 CAL. | 10 G TOTAL FAT

(2 G SAT. FAT) | 71 MG CHOL.

408 MG SODIUM | 33 G CARB. | 4 G FIBER

7 G SUGARS | 29 G PRO.

CARLA CHRISTIAN

welcome

€

FROM OUR

Editors

Heart disease is the leading killer in

the United States. One in four deaths

of both men and women is due to heart

disease, according to the Centers

for Disease Control and Prevention.

Be smart about heart health. Make

choosing and preparing healthful

meals a priority for you and your

family. Eating healthfully doesn’t

mean compromising on taste and

satisfaction.

THE EDITORS

CARLA CHRISTIAN, RD,

LD, has an associate of

arts degree in culinary arts

from The Culinary Institute

of America and a B.S. in

dietetics from Michigan State

University. She completed

a dietetic internship at

The University of Nebraska

Medical Center and is now

a nutrition specialist in the

Bet er Homes and Gardens®

Test Kitchen.

MARSHA MCCULLOCH,

M.S., RD, has a master’s

degree in nutrition science

and 20 years of experience

as a dietitian. She regularly

writes for several health-

focused publications and

does employee wellness

coaching.

DR. SHARONNE HAYES,

M.D., FACC, FAHA, is a

cardiologist and founder of

the Women’s Heart Clinic

at Mayo Clinic in Rochester,

Minnesota. She maintains

an active medical practice

focusing on preventive

cardiology and heart disease

in women.

Ğ

The recipes in this heart-healthy

collection are low in calories, fat,

cholesterol, and sodium. Plus, they

are easy to fi x and taste great. You’ll

fi nd that heart-healthy ingredients

will become a regular and important

part of your lifestyle.

ABOUT OUR

EXPERTS

OUR EXPERTS

SHARE:

“WHAT’S

KEY TO A

HEALTHY

HEART?”

“

No food will

kill you and no

food will save

your life.

Your eating pat" ern

over time is most

important to good

heart health.

SHARONNE HAYES

“

Eat real food.
That includes whole "
vegetables, fruits,
grains, legumes, nuts, seeds,
low-fat dairy products, lean
meats, poultry, and fi sh that are
packaged as nature intended and
not in a box full of questionable
additives. A small investment of
time in your kitchen could have
big payof s for your heart health.
MARSHA MCCULLOCH

ON THE COVER

PHOTO BY

ADAM ALBRIGHT

FOOD STYLING BY

CHARLIE WORTHINGTON

p. 64

p. 30

p. 86

p. 8