Posts Tagged ‘vinagrette’

Heart Healthy Practices

By Chris Burchell, Executive Chef at MediLodge of Monroe

So who’s tired of shoveling snow?? And the winter has just begun … at least as far as the calendar is concerned. I, however, am not convinced. As far as I am concerned, we are neck deep in winter. And while shoveling snow can be some good exercise, I for one am nearly over it. We are now about to be smack dab into February, a month notably attributed to Valentine’s Day.

Valentine’s Day, a day associated with hearts, seems to be very appropriate for February, given the fact that February is also National Heart Healthy Month! Ah our heart … this great engine of our cardiovascular system unfortunately goes unnoticed until something terrible happens. This is why recognizing heart healthy practices are so important. Along with a bit of exercise, the easiest way to take care of our heart is by being diligent in choosing the right things to eat.

Heart-healthy is not only about oatmeal and omega-3 fats, whole grains, beans and legumes, nuts, and teas are just as important, in that they offer all sorts of complex heart-protective phytonutrients. Fresh produce provides the cornerstone for a heart-healthy diet because they help wipe out free radicals in the bloodstream, protecting blood vessels. Salmon tops the list of heart healthy foods, but many foods are really quite good and are not exotic at all. Almonds & walnuts, kidney beans, red wine, brown rice, carrots, broccoli, spinach, and blueberries are all very effective at nutritionally providing things the heart loves.

The main idea would be to eat “whole-foods”… foods that are not processed at all, or at least minimally processed. Eating these kinds of food every day will greatly help you to have a healthier heart. And with a greater number of different items, you allow yourself to not become bored, which is the death blow to any “healthy” change in lifestyle.

Maple Glazed Salmon Salad

Ingredients
Walnut Oil Vinaigrette:
• 1/2 cup walnut oil
• 1/4 cup rice wine vinegar
• 2 tbsp Dijon mustard
• 1 garlic clove, mincedSalmon
• ½ tsp salt
• ¼ tsp pepper
Salad:
• 1 tbsp olive oil
• 2 tbsp real maple syrup
• 1 tbsp Dijon mustard
• 1 lb salmon filet
• Salt and pepper
• 6 cups baby spinach
• 1 cup Blueberries
• 1 cup walnuts, lightly toasted
Instructions:
1. For Walnut Oil Vinaigrette, whisk all ingredients together and set aside.
2. For the salad, preheat oven to 4250F and brush a baking dish with olive oil.
3. In a small bowl, whisk together Dijon mustard, maple syrup and maple extract.
4. Cut filet into 4 even portions and arrange in baking dish. Sprinkle with salt and pepper and brush with glaze.
5. Bake 9 to 11 minutes, until fish is cooked through and flakes easily with a fork. Remove and let cool 10 minutes.
6. Divide baby spinach between 4 large plates.
7. Sprinkle each with chopped blueberries and walnuts.
8. Top each with a salmon portion.
9. Enjoy with a glass of red wine…my favorite – Valpolicella, a fruity but not sweet red.

Recipe provided by alldayidreamaboutfood.com

###

For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Monroe

MediLodge of Monroe

Advertisements
%d bloggers like this: