GRAND REPIDS, MI. – Heart disease is the leading cause of death in the United States – one in four people dies each year. The good news is that many risk factors are associated with lifestyle choices, including diet.
Grace Derocha is a registered nutritionist and national representative of the Academy of Nutrition and Dietetics. She shares some recipes that confirm that just because it’s good for health doesn’t mean it tastes bad.

Celebrating American Heart Month is important to make sure we all eat a well-balanced diet, including fish. They are our main source of omega-3 fatty acids, but it doesn’t always have to be salmon. Halibut also offers all the same benefits. Add lots of colorful vegetables and Asian sweets, wrap in parchment paper, and you’ll have simple, healthy food on weekday evenings.
Of course, no meal is complete without dessert – and without baking could not be easier. With peanut butter and coconut you get vegetable healthy fats and fiber.

Parchment pocket of Asian halibut

Author: Grace Derocha RD, CDCES, MBA

Registered nutritionist and national representative of the Academy of Nutrition and Nutrition

Ingredients

1 small head side-choi, thickly sliced, or 4 baby side-choi, ends trimmed

1 red bell pepper, finely chopped lengthwise

4 halibut fillets of 6 ounces

½ teaspoon black pepper

3 green onions (white and green parts), finely chopped diagonally

Peel from 1/2 orange, cut into strips the size of a match

3 tablespoons low-sodium soy sauce

1 ½ teaspoon rice vinegar

1 ½ teaspoon sesame oil

2 teaspoons grated ginger root

Instructions

1. Preheat oven to 400 ° F. Tear off four 15-inch squares of parchment paper or aluminum foil and place on 2 baking sheets. Divide the side-choi and bell pepper evenly between the squares. Put halibut fillets on each vegetable and sprinkle with black pepper. Sprinkle onions and zest on top.

2. In a small bowl, combine soy sauce, vinegar, oil and ginger. Spread the mixture evenly on the halibut. On top put another 4 squares of parchment or foil and wrap the edges several times to seal.

3. Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to open the package, and make sure the steam comes out. Serve and enjoy!

Do not bake chocolate chip cookies with peanut butter

Author: Grace Derocha RD, CDCES, MBA

Registered nutritionist and national representative of the Academy of Nutrition and Nutrition

Ingredients

½ cups of peanut butter

¼ glasses of honey or maple syrup

¼ tsp sea ​​salt

¼ glasses of coconut oil

2 tbsp. unsweetened cocoa powder

1 tsp vanilla extract

1 cup instant oats

¼ cups of unsweetened crushed coconut

Additional mixes: chocolate candies, chocolate chips, peanut butter chips, toffee – border

Instructions

1. Cover the tin with waxed paper to use then.

2. Mix the peanut butter, honey, salt and coconut oil in a saucepan and heat until melted and stirred. Stir constantly.

3. Mix cocoa powder and vanilla. Remove from heat.

4. Add the oats and mix well.

5. Add chopped coconut and stir until combined.

6. Drop 1 tbsp. mix on a prepared baking sheet at a time. Cool and freeze until cured.

7. Serve cold or frozen. Enjoy!

Store in an airtight container in the refrigerator.

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