American Heart Month: Treat your heart right with two delicious heart-healthy recipes
February is American Heart Month, so we’ve got a few recipes for you to help keep your heart healthy and your taste buds happy.
Dark chocolate isn’t only the perfect gift for your valentine this year, but also for your heart. Cacao, the plant dark chocolate comes from is rich in flavanols, which have been shown to lower your blood pressure and prevent blood clots. It also contains antioxidants that keep the bad cholesterol from sticking to your heart.
- RELATED: Food companies are beginning to listen to demands by Millenials for healthier food, Jan. 19
Raspberries are another food to share with your sweetheart on Valentine’s Day. Raspberries are full of an antioxidant that gets rid of damage causing free radicals in your body. They also contain fiber and vitamin C, which lowers the risk of stroke and heart attack.
- 10-ounces to 16-ounces dark chocolate
- 6-ounces to 8-ounces raspberries
- Place parchment paper on a flat tray.
- Rub cookie cutter with oil.
- Melt chocolate to package instructions.
- Pour 1-ounce to 2-ounces of chocolate into each cookie cutter reserving some for the topping.
- Place raspberries upside down into the chocolate while it is still soft.
- Chill for 30 to 60 minutes, until it is hard enough to take out of the cookie cutters.
- Drizzle remaining chocolate over the raspberries and then chill in the refrigerator for another 30 to 60 minutes.
From The Wholesome Dish
Oatmeal is a heart-healthy food that has seemed to fade through the years. The oats in this breakfast food have fiber that lowers your bad cholesterol. One and a half cups of cooked oatmeal gives you the amount of beta-gluten you need daily to help lower your cholesterol.
If you are not a big fan of oatmeal, Cheerios also gives you the fiber to lower your cholesterol. Cheerios can lower your cholesterol up to 10 percent in one month!
- RELATED: Listen to your body and eat what it needs, Sept. 22, 2015
Let’s help out our hearts with a big bowl of oatmeal or Cheerios for American heart month.
Not everyone has time for breakfast in the morning. I make this to-go baked oatmeal, and it’s a delicious and convenient way to fit in oats to your diet.
- 2 eggs
- 1/4 cup canola oil
- 1 cup packed brown sugar
- 1 1/2 cup applesauce
- 1 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 cups old fashion rolled oats
- 2 teaspoons baking powder
- Your favorite toppings (fruits, nuts, chocolate chips)
- Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liner.
- In a large bowl, whisk the eggs, oil and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
- Fill the muffin tins with 1/4 cup of the oat mixture in each muffin cup. Add your favorite topping. Push the topping down into the oat mixture with a spoon.
- Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.