Health and Nutrition

AstraZeneca and The Food University Teach You to Cook Low Cholesterol Meals

2011-03-15T09:22:00.000-07:00

Yummy news for people with high cholesterol! AstraZeneca, the makers of the medication Crestor (medication taken to lower cholesterol), have teamed with The Food University.

This partnership was formed to Empower people by helping them manage their high cholesterol with a healthy diet. The Food University will create step-by-step videos that will instruct viewers in preparing delicious and cholesterol friendly meals.

"Cooking at home should never just be routine; it should be fun. Our simple recipes and videos demonstrate how to make meals with nutritious ingredients that taste good and are good for you," Says Rich Gore, managing director of Food U Properties, LLC. Watch the complete videos below. These are tasty recipes that have already been filmed. The videos feature chefs Sara Moulton and Curtis Aikens.

If you are unable to view this video please follow the link.

You can also find these terrific videos at Crestor.com and MyFoodU.com.

I think these videos are fun, informative and helpful. They make cooking healthy meals less intimidating and can give you confidence when cooking at home. I hope you Empower yourself by using these excellent tools! Your family loves you and taking care of yourself says I love you too! If you do not have a family, love yourself because you are worth it!

More Helpful Resources

Your Guide to Lowering Your Cholesterol

The American Heart Association Healthy Cooking Center

Prescribing information for Crestor

Contact AstraZeneca at 1-800-CRESTOR
photos, information and video via AstraZeneca

You Can Lose Weight and Fight Heart Disease by Following The American Heart Association

2011-01-16T09:11:00.000-08:00

The American Heart Association in an organization that promotes healthy living. They are recognized as a national authority on heart disease prevention and care. Food brands are even recognizing their criteria for saturated fat and cholesterol for healthy people over age 2.

You can locate the foods that adhere to this standard by looking at the package. They will have a red heart with a white check in the middle. These foods can help you loose weight and fight heart disease.

These red hearts make shopping a lot easier. The foods you enjoy most may have a healthier version. One of my favorite brands that follow these guidelines is Healthy Ones, by Armour-Eckrich Meats. They make amazing lunch-meats that taste good! I like them because they do not have a salty flavor and eating them makes my sandwich more enjoyable.

There is also a wonderful website dedicated to the Heart-Check Mark. It is filled with helpful nutritional and fitness information for losing weight and fighting heart disease. Just follow the link.

I wrote this post because I am trying to take better care of myself. I think it is important to share Empowering information. The American Heart Association did not endorse this post.

photos via: dailyspark.com and The American Heart Association via Google images

Cooking with EatingWell.com- Red & White Salad

2010-12-07T07:57:00.000-08:00

Here is a healthy and easy recipe for the the holidays! It will make a pretty red and white splash at any party or beautifully adorn your Christmas dinner table. *A reader response suggests using less of the champagne vinaigrette because of the strong after taste. Use your own discretion or substitute with another dressing.

Ingredients

4 cups thinly sliced hearts of romaine
2 heads Belgian endive, cored and thinly sliced
1 bulb fennel, trimmed, cored, quartered and thinly sliced
1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
1/2 head radicchio, cored, quartered and thinly sliced
1 red apple, cored and cut into matchsticks
1 cup thinly sliced radishes
Champagne Vinaigrette, (recipe follows)
Freshly ground pepper, to taste

Preparation

Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.

Tips & Notes

Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

Nutrition

Per serving: 111 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 3 g fiber; 424 mg sodium; 324 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value).
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 1/2 fat

This recipe is via EatingWell.com

Weight Loss Wisdom with Coach Celle, Pushing the Limits!

2010-10-14T20:40:00.000-07:00

How do you feel about your body? Have you ever struggled with weight loss? Are you finding it difficult to maintain a healthy diet? If you answered yes to any of these questions I have a special treat for you! Coach Chelle is sharing her weight loss wisdom! Coach Celle not only transformed her body, but she transformed her life.

Coach Celle has an amazing website/blog where you can continue pushing the limitations of your life. Here is a link to find her home: http://www.coach-chelle.com/. A healthy body is an important key to Empowered Peace!

Cooking with Better Homes and Gardens: Chicken and Asparagus Skillet Supper

2010-10-01T00:37:00.001-07:00

This is a quick, easy and inexpensive recipe. Spiritual Healthcare touches every area of our lives, including what we eat. When your diet is healthy you feel better, you think clearer and you have more energy!

Chicken and Asparagus Skillet Supper Start to Finish: 20 minutes

photo via Better Homes and Garden online

Ingredients:

8 skinless, boneless chicken thighs

3 slices bacon, coarsely chopped

1/2 cup chicken broth

1 lb. asparagus spears, trimmed

1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips

4 green onions, cut in 2-inch pieces

Directions:

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).

2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

Nutrition Facts:

Calories320, Total Fat (g)18, Saturated Fat (g)6, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)3, Cholesterol (mg)134, Sodium (mg)626, Carbohydrate (g)5, Total Sugar (g)2, Fiber (g)2, Protein (g)32, Vitamin C (DV%)13, Calcium (DV%)5, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet.

This Recipe is via Better Homes and Gardens Online

Cooking with Martha Stewart: Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

2010-10-01T00:31:00.000-07:00

I wanted to share this recipe with you because I love beets and pork tenderloin is one of my favorites. This recipe can be expensive if you are unable to find the pork tenderloin on sale. It also takes about an hour (cooking time), but if you plan correctly this meal is sure to be a hit with the family, at work or just for you. It is healthy and smart!

Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

photo via Martha Stewart Online

Ingredients:

2 bunches beets (3 to 4 pounds with greens), greens removed, chopped, washed, and drained with some water clinging (about 9 cups greens)

2 pork tenderloins (12 ounces each), trimmed of excess fat

Coarse salt and ground pepper

4 tablespoons olive oil

2 teaspoons Dijon mustard

2 teaspoons plus 1 tablespoon red-wine vinegar

2 garlic cloves, smashed

2 tablespoons toasted pine nuts

Directions:

1.Preheat oven to 400 degrees. Loosely wrap beets in a 12-by-20-inch piece of foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, 35 to 45 minutes. When cool to touch, grab beets with a paper towel and slip off skins. Reserve one beet; halve and slice remaining beets. Set aside.

2.Season pork generously with salt and pepper. Place on a rimmed baking sheet and roast until pork registers 150 degrees on an instant-read thermometer, 14 to 16 minutes.

3.Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon oil; process until smooth. Strain through a fine-mesh sieve (or strainer) lined with cheesecloth into a small bowl to yield 4 teaspoons juice; discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine. Set aside.

4.In a large skillet, heat remaining tablespoon of oil over medium. Add garlic and cook until fragrant and golden, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat and discard garlic. Add reserved beets and remaining tablespoon of vinegar, and toss to combine.

5.To serve, top sauteed greens with toasted pine nuts. Drizzle a little of the beet vinaigrette on the plate and top with sliced pork.

Per serving: 525 calories; 42 g protein; 23 g fat; 41 g carb; 9 g fiber.

This Recipe is via Martha Stewart Online