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What’s the best thing about Brenda Watson’s Love Your Heart Eating Plan? The recipes! And for all you naysayers out there who think good for you means less flavor, think again. These easy-to-prepare meals for breakfast, lunch and dinner are not only low in sugar and packed with lean protein; 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 flaxseed
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, flaxseed, 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.

Sugar: 2.3 tsp.

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.

Sugar: 2 tsp.

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.

Sugar: 1.6 tsp.

Written by ReNew Life

Established in 1997, ReNew Life is the leading natural digestive care and cleansing company in America and the recipient of numerous industry awards for product quality, purity and efficacy. Led by co-founder and renowned digestive care and nutrition expert Brenda Watson C.N.C., the ReNew Life community of health-minded educators is committed to empowering consumers with knowledge necessary to achieve and maintain vibrant, lasting health. Sign up today to receive Brenda’s Healthy Living eNewsletter full of do-it-yourself tips, recipes, and exclusive offers!

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‡This statement has not been evaluated by the FDA. The material on this page is for consumer informational and educational purposes only, under section 5 of DSHEA.

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