A big thank you to everyone who participated in my Heart Healthy Event. As a result, I raised $28 for the American Heart Association in honor of my mom. Hopefully next year we’ll raise even more!
Here’s the round up!
Thanks again to Tiffany at Cute Food for Kids for allowing me to use the photo ofher cardio cookies!
Abigail of Abigail Junge Photography highly recommended this Soup for the Soul over at Oh She Glows. Abby takes the most amazing pictures and inspires me to be a better photographer.
Amy at Beloved Green submitted this drool worthy Margherita Pizza, one of mom’s favorites. Yum!
Tiffany at Como Water made these yummy Roasted Carrots with Cayenne-Apricot Glaze, proving that you don’t need a ton of salt to provide a ton of flavor!
My Dad submitted a guest post of a sodium free version of Koshary and the time he spent in Egypt.
Brady at Branny Boils Over did a play on a beating heart and made Beet Chips.
Yudith at Blissfully Delicious made Pumpkin Bread with Cinnamon Streusel.
Lisa at Tastetastic Voyage made a 3 course, heart smart meal featuring Crispy Potato Skins, Beef and Vegetable Kabobs and Poached Pears.
Always the joker, my Uncle Bob submitted this recipe for Uncle Bob’s Healthy Vanilla Soy Milk
required: 1 8 oz glass
1 quart vanilla soy milk
1) go to Sam’s club and buy the 3-pack of Vanilla Soy milk. It can be found in the large refrigerated goods section
2) Open the 3 pack and take one of the 3 cartons out. Put the other two cartons in the refrigerator and keep cool for future use.
3) Turn twist off spout cap counter clockwise while carefully holding carton in vertical orientation.
4) Line up 8 oz glass near carton and pour enough soy milk into glass until it is 3/4 full.
5) Replace twist off cap by turning clockwise onto spout.
6) return carton to refrigerator to maintain freshness
7) sip the soy slowly and silently without slurping and savor the succinct taste
Repeat as needed
My Great Aunt Idajean submitted the following recipe for a Heart Healthy Soup:
2 leeks, chopped. 1 and 1/2 lb. broccoli or asparagus, cut up. 4 cups low salt chicken broth. Cook veggies in broth until soft, about 20 min. Cool. Blend in cusinart until smooth. Add dollop of low fat sour cream and a little dill for garnish, before serving. Enjoy!
Linda, a good family friend, submitted this recipe for Quinoa Fried Rice
, which she created after making too much quinoa when she tried my Quinoa Cookies
8 small sweet red, yellow, orange peppers
Sauted in olive oil.
Then added about approx. 3 cups of the cooked quinoa. A very little terikayi sauce and some pepper.
She also submitted this recipe for Lemony Spiced Chickpeas with Spinach:
3 tbs. extra-virgin olive oil
2 C. thinkly sliced onions (2 medium onions)
2 cloves garlic, minced
1 15 oz. can chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp paprika
1/8 tsp cayenne
3 tbs fresh lemon juice
1 tsp salt
3/4 lb baby spinach
Freshly ground black pepper
1. Warm the oil over low heat n a large skillet. Add the onions and garlic and cook for 15 minutes, stiring occasionally until they are juicy and tender
2. Ad the chickpeas, spices, lemon juice and salt. Cook 5 minutes uncovered, stirring from time to time.
3. Stir in the spinach; cover and cook until the spinach has wilted, about 4 minutes. Uncover and sprinkle with black pepper. Taste and add a pinch more salt if necessary. ( Personally, I never cook with any salt.)
You can serve with brown rice or pita bread.
Thanks so much again to everyone who participated! I can’t wait to try these yummy recipes!
Happy Birthday, Mama!