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Banana Bread: Gluten Free/Dairy Free/Nut Free

Ingredients:

  • 3 each - bananas, ripened, mashed
  • 1.tsp. - baking soda
  • 1/4 c. – melted,dairy freebutter
  • 1/4 c. - pure maple syrup
  • 2T. - coconut sugar
  • 1/4 tsp. – salt
  • 2 each - eggs, beaten
  • 1 tsp. - vanilla extract
  • 3/4 c.- gluten free oat flour
  • 3/4 c. - 1-to-1 gluten free flour
  • 1 tsp. - cinnamon

Instructions:

  1. In large mixing bowl, mash bananas.
  2. Add baking soda. Let sit for 2-3 min.
  3. Stir in melted butter, maple syrup, sugar, salt, eggs, & vanilla extract.
  4. Add all flour & cinnamon
  5. Mix until fully incorporated. Let sit for 10 minutes so the oat flour can absorb the liquid.
  6. Spray loaf pan with coconut or vegetable oil.
  7. Pour mixture into prepared loaf pan.
  8. Bake @ 350 for 30 minutes, rotate the pan and continue to bake for another 30-45 minutes or until toothpick comes out clean.
  9. Remove from oven and cool to room temperature. Remove bread from pan and continue to cool on a wire rack or slice and enjoy.

Moroccan Inspired Red Lentil Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • ½ tsp paprika
  • ½  tsp cinnamon
  • 2 cups red lentils, rinsed
  • 1 medium sweet potato, chopped 1” pieces
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.

  2. Add the vegetable broth, sweet potato and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.

  3. For super smooth and creamy soup puree the soup with an immersion blender until desired consistency.

Baked Mediterranean Salmon

Ingredients:

  • 1 large lemon, sliced
  • 4 (3-4oz) salmon filets
  • 1/2 cup halved pitted kalamata olives
  • 1 14.5 oz can diced tomatoes, drained
  • ½ cup crumbled feta cheese
  • 1 15oz can chickpeas, drained and rinsed
  • Salt and pepper
  • Olive oil to drizzle

Instructions:

  1. Preheat the oven to 425 degrees. In a 9 x 13 baking dish, spread out the lemon slices. Lay the salmon on top of the lemon slices. Sprinkle over with the olives, tomatoes, feta, chickpeas, and season with salt and pepper. Drizzle with olive oil. Roast in the oven for 15-18 minutes, depending on the thickness of your salmon.
  2. Serve the salmon over rice or potatoes

Butternut Squash Chickpea Curry

Serves 6

Ingredients:

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ¼ teaspoon cinnamon
  • ¾ teaspoon salt (or to taste)
  • Black pepper to taste
  • 1½ lbs peeled and cubed butternut squash
  • 2½ cups low sodium vegetable broth
  • 2 cans chickpeas, drained and rinsed
  • ⅓ cup golden raisins
  • 1 tablespoon lime juice
  • 4 cups of spinach

Instructions:

  1. Heat the oil in a Dutch oven or a large pot. Add the onions and a pinch of salt. Cook the onions for 7 minutes, or until they're very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, turmeric, garam masala, cinnamon, salt, and black pepper. Give everything a good stir.
  2. Add the squash and 2 cups of the vegetable broth. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes, or until the squash is tender. Turn off the heat. Use an immersion blender to blend the soup about halfway, so that there are still chunks of butternut squash, but some of the squash has been turned into a thick puree. Alternately, you can transfer half of the mixture to a standing blender, blend, and return it to the pot.
  3. Stir in the chickpeas, raisins, lime juice, and an additional ½ cup broth if needed.  Bring the curry to a gentle simmer again. Add spinach, allow them to wilt completely. Check seasonings and adjust to taste.