Heart-Healthy Recipes for Late Summer and Fall

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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.


Vegetarian Chili

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