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Be Good To Your Heart: Heart Healthy Recipes

photo source: www.cdc.gov

One of the major reasons many of us try to achieve and maintain a healthy weight is to reduce our risk of weight related health problems.  With heart disease currently ranking as the number one cause of death in the United States, this weight related disease is hard to ignore.  February is American Heart Month and what better way to acknowledge the importance of taking care of our heart health than by cooking up some heart healthy recipes.  Check out these recipes that not only taste great, but are good for your heart.

Greek food is infamous for its positive role in heart health so this Greek salad serves as the perfect way to kick off a heart healthy meal.

Salmon and other fish are great for your heart.  This Honey-Soy Broiled Salmon recipe from Eating Well makes for a great health hearty entrée.

If you aren’t a fan of fish, chicken makes for another great heart healthy meal.  This Grilled Chicken with Strawberry and Pineapple Salsa from the American Heart Association is a recipe the entire family will love.

It can be hard to opt for a healthy side when indulgent fried sides seem to be calling your name.  Fortunately this Potato Wedges recipe from Heart Healthy Living can satisfy that craving.  Brushed with olive oil and seasoned, you might even find that you enjoy these healthy wedges more than their fried counterparts.

And just because you’re trying to cook heart healthy doesn’t mean you have to shirk on dessert.  Enjoy this Warm Chocolate Pudding recipe also from Eating Well:

Ingredients:

1 large egg

2 ¼ C nonfat or low-fat milk, divided

1/8 tsp salt

2/3 C unsweetened cocoa powder

2 T cornstarch

1 tsp vanilla extract

Preparation:

1. Lightly beat egg with a fork in a medium bowl.

2. Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.

3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm or if you prefer, pour the pudding into a bowl, cover with plastic wrap and refrigerate to serve cold.