Posts Tagged ‘heart healthy recipe’

The Mediterranean Diet

Mediterranean salmon saladBy now, you’ve likely heard about the Mediterranean Diet. You may have heard it’s good for you, can help you manage your weight and even allows you to enjoy some red wine. But is it true? Can you really enjoy yummy foods and still look and feel great? The answer is – ABSOLUTELY!

The Mediterranean diet is a lifestyle change that helps decrease your risk of cardiovascular events in the future. Research has shown that people who incorporate plenty of produce, fish, whole grains and healthy fats not only weigh less, but also have a decreased risk for heart disease, depression, and dementia.

Because the Mediterranean diet should be a lifestyle choice, it involves the daily consumption of a variety of fruit, vegetables, vegetarian proteins (beans, nuts, legumes), moderate amounts of whole grains (whole wheat breads and pasta, brown rice) and small amounts of red meat. It is important to avoid processed and pre-packaged foods and meals, as they may provide excess fat, sodium and preservatives.

Here is an easy recipe I enjoy making for my family. The leftovers are great for lunch the next day! Feel free to add olives, peppers or any other vegetables of your choosing!

SALMON NICOISE SALAD

Ingredients

Marinade

  • 3 tablespoons olive oil
  • Juice from one lemon
  • 1.5 tablespoons Dijon Mustard
  • 2 teaspoons honey
  • pinch of kosher salt
  • ground pepper

Vinaigrette
Wisk the following ingredients together:

  • 4 tablespoons olive oil
  • 2 tablespoons cider or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • pinch of salt
  • pepper to taste

Salad

  • Salmon filets (I use ¾ pounds for 3 -4 servings but make a pound if I want more leftovers)
  • ¾ lb fingerling potatoes, boiled
  • large handful green beans, steamed
  • 4 eggs – hard boiled and cut into quarters
  • baby spring mix

Directions

  • Preheat the oven to 400 degrees.
  • Marinate the salmon for 10-30 minutes.
  • Bake the salmon for 20 minutes (or until desired doneness) on a foil lined pan with marinade poured over the top. The salmon should be cooked through so it can be flaked apart into the salad.
  • Assemble the salad with the baby spring mix on the bottom and the eggs (quartered), green beans, potatoes and flaked salmon on top.

You can dress the entire salad with the vinaigrette or serve the salad and dress after. I reserve portions of spring mix, potatoes, egg, green beans and salmon to assemble in a Tupperware when cool for lunch the next day, and reserve a portion of the vinaigrette in a separate container.

Check out our other heart-healthy recipe ideas!

To discuss your risk factors for heart disease and to learn more ways to help prevent heart disease, please schedule an appointment with the Emory Women’s Heart Center by clicking here or calling HealthConnection at 404-778-7777.

About Dr. Cutchins

Alexis Cutchins, MDAlexis Cutchins, MD is Assistant Professor of Medicine at Emory University School of Medicine. Dr. Cutchins completed medical school at Emory University School of Medicine before going to New York Presbyterian Hospital for her Internship and Residency in Internal Medicine. She completed an NIH-supported research fellowship in vascular biology and a clinical fellowship in cardiovascular diseases at the University of Virginia in 2012. She has a special interest in heart disease in women in addition to heart disease prevention and risk reduction in cardiology patients.

Dr. Cutchins has published several different articles on adipose tissue distribution and obesity in journals such as Circulation Research, Arteriosclerosis Thrombosis and Vascular Biology and Stroke and has a special interest in the effects of adipose tissue distribution on the heart.

Dr. Cutchins is board certified in Internal Medicine (2007) and Cardiovascular Diseases (2012). She is a member of several professional organizations including the American Heart Association and the American College of Cardiology.

Dr. Cutchins sees patients at Emory Heart & Vascular Center at Emory University Hospital Midtown and Emory Heart & Vascular Center at Emory Saint Joseph’s.

She enjoys spending time outdoors with her husband, their three daughters and their dog. She loves to cook and ride horses.

Tasty, Heart Healthy Summer Breakfast recipe!

struedel1Grab some healthy summer fruits and mix up a heart healthy summer breakfast muffin that your family will love! This fat – free streusel muffin recipe is delicious and filling. Try it out to add some spice to your summer meals!

Fat – Free Streusel Muffins

Ingredients

  • 1 ½ cups all –purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup non-fat plain yogurt
  • 2/3 cup skim milk
  • ½ cup blueberries or diced apples

Streusel Topping:

  • 1/3 cup sugar
  • ½ teaspoon cinnamon

Directions

In large bowl, combine flour, sugar, baking powder, baking soda and salt. Gently stir in the yogurt and milk, blending just until dry ingredients are moistened. Fold in fruit. Fill lightly greased or paper-lined muffin cups ½ full with batter. Place 1 teaspoon of cinnamon-sugar mixture on top of each, and add batter to fill the cups ¾ full. Bake at 400 degrees for 18 minutes or until well browned. Serve warm.

*Makes 12 muffins

Nutritional Information

  • Calories – 138
  • Fat – > 1 gram
  • Cholesterol – < 1 milligram
  • Sodium – 230 milligrams

This heart healthy summer recipe will fill you up and give you the energy to attack all your fun summer activities!

The Emory Women’s Heart Center is a unique program dedicated to screening, preventing and treating heart disease in women. Take the online heart disease risk assessment quiz to see if you are at risk for heart disease and if so, schedule your Cardiac Screening today to get individualed action plan for ensuring your heart is ready for the fun of summer! Call 404-778-7777 to learn more.

Heart Disease Screening

About Dr. Shirazi

Farheen Shirazi, MDFarheen Shirazi, MD is Assistant Professor of Medicine at Emory University School of Medicine. Dr. Shirazi completed medical school at Morehouse School of Medicine before completing her internship at NYU, residency at Stanford University and fellowship at Emory University. She is passionate about teaching patients how to reduce their risk for heart disease and stroke. Her practice encompasses the scope of general cardiology, with a focus on cardiovascular disease prevention and women’s health. Dr. Shirazi has published in the arena of preventive cardiology and is currently working on literature in the field of women’s cardiovascular health.

Dr. Shirazi is board certified in Internal Medicine (2009) and Cardiology. She is a member of several professional organizations including the American Heart Association, American College of Physicians, American Medical Association and the American College of Cardiology.

Dr. Shirazi will see patients at Emory at East Cobb – Heart & Vascular as well as Emory Heart & Vascular Center at 1365 Clifton Road. She enjoys drawing, painting and reading classical literature in her spare time.

Eat Heart Healthy! Mediterranean Salmon Recipe via Dr. Cutchins!

Heart Healthy Salmon RecipeWe are proud to welcome a new female cardiologist, Alexis Cutchins, MD, to the Emory Heart & Vascular Center. Dr. Cutchins has provided a great recipe for us to use to eat healthier for our heart! This light, low calorie meal fits well into a Mediterranean diet which highlights the use of olive oil, lots of vegetables, legumes, fresh fruits, unrefined cereals, moderate consumption of dairy (mostly cheese and yogurt), moderate fish, and low amounts of chicken and red meat. The Mediterranean diet has been shown to improve cholesterol levels and contribute to weight loss when combined with daily physical activity. Dr. Cutchins often recommends the Mediterranean diet to her patients with obesity, the metabolic syndrome, and elevated blood pressure and cholesterol.

Salmon with Tomato, Capers and Feta (approx. 450 calories per serving)

Ingredients (for two people):

  • 10 oz of salmon filet (with or without skin, can be divided in two portions before or after cooking)
  • ½ pint cherry or grape tomatoes
  • 1 large clove garlic, crushed
  • One shallot (finely chopped)
  • 1/2 tablespoon capers
  • Crushed black pepper
  • 1/2 tablespoon olive oil
  • Feta cheese (approx. 2 oz)

Steps:

Preheat oven to 400 degrees.

Dice tomatoes and place in a bowl with garlic, shallots and capers. Season to taste with freshly ground black pepper, mix thoroughly. Line a baking dish with aluminum foil and allow enough foil hanging over the sides to wrap the salmon up after preparing. Drizzle the olive oil on top of the foil at the bottom of the pan and place the salmon in the center. Season the salmon with some freshly ground black pepper then add the tomato mixture to the top of the salmon. Either crumble feta or use slices of feta on top of tomato mixture. Package salmon and tomato mixture up in the foil and place in oven for 20 minutes at 400 degrees. Serve with a side of baby arugula salad with strawberries, walnuts and balsamic vinaigrette (1 tablespoon Extra Virgin Olive Oil, 2/3 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and salt and pepper to taste).

Dr. Alexis Cutchins

Dr. Alexis Cutchins

 

About Dr. Cutchins
Dr. Cutchins recently completed her cardiology fellowship at the University of Virginia Medical Center and specializes in general cardiology, heart disease prevention and has a passion for caring for women with heart disease. She sees patients at Emory Heart & Vascular Center at Perimeter – 875 Johnson Ferry Road, Atlanta, GA, 30342, 404-778-6070 as well as at Emory Heart & Vascular Center at Midtown, 550 Peachtree Street, NE, Atlanta, GA 30308, 404-686-7878.

 

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Celebrate Heart Month with this Tasty Pasta Salad Recipe!

Thank you to those who attended our  live web chat on Nutrition for the Heart! We had an excellent discussion and thank Emory Heart & Vascular Center Registered Dietician Cheryl A. Williams, RD, LD (pictured below) for her insight on this important topic!   If you were not able to attend the live chat, you can view the transcript from this chat and others using the “Past Web Chats” link in the top navigation bar.

Cheryl Williams

We would like to clarify a question posed in the chat regarding the amount of fish that is healthy for your heart.  The guidelines for fish consumption are 2 servings of fatty fish, salmon, trout, mackerel etc.,  per week for heart health. There are no separate guidelines for white-flesh fish  such a tilapia.  For people who do not like fatty fish they can have white-flesh fish instead (if not fried), as it generally has less saturated fat then red meat and poultry.

Eating fish is healthy and tasty too!  Cheryl provided us with this delicious Salmon Pasta Salad recipe.  Try it! I am sure you will like it and your heart will too!

Fresh Veggie & Salmon Whole Wheat Pasta Salad

Makes 16 servings (servings size: 1 cup)

Healthy Pasta Salad Recipe♥ 16 ounces whole wheat pasta (penne, bowtie, etc.)
♥ Three 6-7 ounce cans of Wild Alaska Pink Salmon (sockeye salmon) flaked
♥ 8 cups fresh whole spinach leaf (10 ounce bag)
♥ 2 cups halved grape/cherry tomatoes 1 cup chopped walnuts

Raspberry Citrus Vinaigrette

♥ 1/3 cup canola oil
♥ 1/2 cup orange juice (about 1 orange)
♥ 1/4 cup fresh lemon juice
♥ 1/4 cup fresh or frozen raspberries
♥ 4 tbsp fresh oregano or basil or  4 tsp dried oregano or basil leaves
♥ 2 garlic minced garlic cloves
♥ ½ tsp salt
♥ 2 tbsp ground black pepper

Directions:

  1. Cook pasta according to package; drain pasta and set aside in strainer
  2. Open cans of salmon, cover with can lid and run under water faucet for 1 minute
  3. In large salad bowl combine pasta, salmon, tomatoes, spinach & chopped walnuts
  4. Prepare vinaigrette:In blender or food processor combine citrus juices, raspberries, oregano, garlic, salt and pepper, whirl until well blended; add canola oil slowly until well blended
  5. Pour vinaigrette over salad and toss.
  6. Refrigerate salad for at least 30 minutes before serving.

Nutrition Analysis (per serving)

  • 252 Calories
  • 12 gramsTotal Fat
  • 1 grams Saturated Fat
  • 0 grams Trans Fat
  • 23 milligrams Cholesterol
  • 235 milligrams Sodium
  • 25 grams Carbohydrates
  • 4 grams Fiber
  • Sugars 1 gram
  • Protein 15
  • Dietary Exchanges: 1.5 starches, 1/2 vegetable, 2 meats, 2 fats\

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