Heart-Healthy Recipes for Late Summer and Fall
The late summer and early fall bring a bounty of fresh vegetables, many of which can be used to make appetizing, heart-healthy meals.
Marge Morgan, a program manager for the Clinical Nutrition Services at University of Wisconsin Hospital and Clinics, has shared a few recipes that make using the fall bounty easy and delicious.
Eggplant with Feta Cheese and Tomatoes
She also offers a few pointers:
- Fresh vegetables do not contain the salt that many canned vegetables do. This is beneficial, as sodium can be a negative additive for those with heart disease. Instead, consider adding your own seasonings, such as garlic, onions or peppers.
- Freezing fresh vegetables also is a great option; this allows you to enjoy the benefits of fresh, unprocessed vegetables year-round.
Consider following these rules:
- Use low-fat dairy products to minimize saturated fats
- Use smaller meat portions; instead, get protein from beans and other vegetables
- Eat a diet high in fruits and vegetables
