Feb
In an article in the Atlanta Journal-Constitution yesterday, writer Vikki Conwell asks cardiologist Paul Douglass to offer some heart healthy ideas for this Valentine’s Day.
Here are a few of Dr. Douglass’s recommendations from the article:
Dark chocolate. Studies have shown that 2 ounces of dark chocolate (70 percent cocoa) lowers blood pressure and provides antioxidants. Balance the calorie intake with increased exercise.
Red wine. A glass of red wine provides antioxidant protection for the heart’s blood vessels. Similar benefits can be derived from eating grapes or drinking grape juice.
Pedometer, running shoes, gym membership. Healthy adults should get at least 30 minutes of physical activity five days a week, according to the American College of Sports Medicine. For help starting a walking regimen, visit www.americanheart/start.org.
Heart monitor. Keep track of your heart rate while walking or engaging in high-intensity exercise.
Healthy cookbooks. Eating right doesn’t have to taste bad with recipes that are light on fat and calories but high in flavor. Help your sweetheart curb their sweet tooth with more than 100 treats that don’t pack on the pounds.
Indoor/Outdoor Grill. Preparing meals with less fat improves your diet.
I have another idea…the following recipe for energy bars is in my upcoming book. They can easily be jazzed up for Valentine’s Day by making them heart-shaped with a cookie cutter and by drizzling dark chocolate on the top. Yummy and healthy!
ENERGY BARS
Forget the packaged, processed granola or protein bars and fuel up with real, wholesome food made with raisins, dried fruit, oats, and whole wheat flour. This recipe is sweetened with agave nectar, which means you won’t get a spike in your blood sugar (insulin) level, a major cause of fat storage.
Makes 8 bars
1 one-fourth cups old-fashioned rolled oats
1 teaspoon expeller-pressed organic canola oil
one-fourth cup toasted wheat germ
one-fourth cup whole wheat flour
one-fourth cup flaxseed meal
one-fourth cup amber agave nectar
1 large egg white
2 tablespoons plain nonfat yogurt
2 teaspoons unsulphured dark molasses
1 teaspoon vanilla extract
one-third cup raisins and/or chopped dried apples or apricots
1 teaspoon ground cinnamon
one-half teaspoon sea salt
one-third cup dark chocolate chips (optional)
Preheat the oven to 300°F. Brush an 8- or 9-inch square baking pan with canola oil. In a large sauté pan, melt the butter over low heat, add the oats, and toast, stirring frequently, for 10 minutes. Pour the oats into a large bowl. Add to the oats all the remaining ingredients and stir until mixed. Spread the mixture in the prepared pan and press down firmly and evenly using an oiled rubber spatula. Bake in the center of the oven for 18 to 20 minutes, or until lightly browned. Remove from the oven, let cool completely, and cut into bars to serve.






