3 Deliciously Simple Heart-Healthy Recipes

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These easy-to-prepare meals for breakfast, lunch and dinner are not only low in sugar and packed with protein, but they’re delicious! See for yourself how simple it is to enjoy heart-healthy eating.

Rise and Shine Non-oat Nutmeal
Serves 3
Ingredients:
¼ cup raw cashews
¼ cup walnut halves
¼ cup pecan halves
3 tbsp. ground flax seed
1 tsp. ground cinnamon
¼ tsp. ground ginger
1 large egg
½ cup unsweetened almond milk
1 tbsp. almond butter
1 tsp. butter-like spread
Handful of fresh blackberries

Directions: Combine nuts, flax seed, cinnamon and ginger in a food processor or blender; process until nuts are coarsely ground. In a medium bowl, whisk the egg, almond milk and almond butter. Stir the ground nuts into the egg mixture. Transfer to a medium saucepan, place over medium heat and cook, stirring frequently until it reaches your desired consistency (about 5 minutes). Divide into three servings; top with butter-like spread and blackberries.

Chicken Lime Cobb Saladchickenlimecobb
Serves 2
Ingredients (dressing):
2 tsp. extra virgin olive oil
¼ cup low-fat buttermilk
2 tsp. minced, jarred pickled jalapeño pepper
Juice of 1 lime
2 tsp. Dijon-style mustard

Ingredients (salad):
8 oz. cooked chicken breast, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
¼ red onion, chopped
1 medium tomato, chopped
½ avocado, chopped
¼ cup reduced-fat blue cheese crumbles
1 hard-boiled egg, chopped
2 cups mixed salad greens

Directions: In a small bowl, whisk together dressing ingredients. In a large bowl, combine salad ingredients; divide into two servings, drizzle with dressing and serve.

Grouper ‘n’ Greensgouperandgreens
Serves 4
Ingredients:
2 tbsp. extra virgin olive oil
4 cups chopped kale or Swiss chard
1 shallot, sliced thinly
3 cloves garlic, sliced
Two 8-oz. grouper fillets (or other large whitefish)
Salt and freshly ground pepper
Juice of 1 lemon
4 fresh chives, sliced thinly

Directions: Heat half the olive oil in a large sauté pan over medium heat. Add the kale, shallot and garlic, and sauté, stirring occasionally, for 5 to 7 minutes (until the vegetables are slightly softened). Add 2 tbsp. water; cover and steam for about 1 minute until the water has cooked off. Remove from pan and set aside. Wipe the pan clean with a paper towel and add remaining olive oil; bring to medium-high heat. Season the fish with salt and pepper and place it in the pan, skin side down. Cook for 5 to 6 minutes, until the skin is browned and crisp. Turn the fish fresh side down and cook for an additional 4 minutes. Divide into four servings (serve fish over the kale), drizzle with fresh lemon juice and garnish with chives.

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Written by Renew Life

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