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I use these disposable grilling sheets to keep my main grill clean, but this onion trick sounds like a great alternative.
It’s snowing in Chicago today but my mind is already thinking about spring when I can start using my backyard grill for making heart-healthy meals again. I find myself constantly looking up grilling times for various proteins, so I was excited to see this from CookingLight.com, Here’s Exactly How Long to Grill (Almost) Anything.
It has grilling times for chicken, always tricky, beef, pork, fish, shellfish, even vegetables. I’d take a look and print it out since CookingLight.com limits how many articles you can look at each month for free. This is one you’ll likely want to see again and again.
February is national heart month, a time to think about our heart health. If you read my About info, you’ll see I’m a two-time survivor of near-fatal heart incidents. I now head a local chapter of Mended Hearts, a support group for those with heart issues. So I was intrigued when I received this piece and decided to run it as a guest post. If you have any symptoms of heart problems, do not hesitate to see a doctor ASAP. Doing that saved my life, twice!
A whole food, plant-based diet low in sodium and free of fats has been conclusively shown to reduce the risk of heart disease. But which foods are the stars and stewards of healthy hearts?
The list below gives our “Top 10” heart healthy foods. Each item has valuable medical attributes that make them integral ingredients to include in any diet that promotes and maintains heart health.
Every year starts with a flurry of stories about diets and people making resolutions to lose weight. We’ve all gained Covid weight haven’t we, sitting around these past two years with no particular place to go?
I just wrote a post about the Mediterranean Diet, which constantly seems to rank at the top. So I wasn’t surprised to see this FoodNetwork.com piece rating it among the three top diets for 2022.
The D.A.S.H. Diet, a close cousin of the Mediterranean, is on here too. The third one is the Flexitarian Diet. This involves a “mix of mostly vegetarian foods, with the freedom to eat meat whenever you feel like it,” FoodNetwork.com reports. That sounds a lot like the first two to me. See what you think, just click here to see the complete article.
One-pan dinners have become a thing during Covid as people who never cooked before look for simple recipes to make at home. I wrote about one salmon one-pan recently and here’s another from EatingWell.com, rosemary roasted salmon.
Rosemary roasted salmon. All made in one pan.
It includes salmon, asparagus and potatoes, all roasted together in one sheet pan. The sodium per portion, 711 mgs, seems a little high. I’d leave the salt out of the recipe. One teaspoon of salt has 2,325 mgs of sodium, much more than one day’s worth for anyone monitoring their salt intake.
The recipe and prep details, along with nutrition information:
Plant-based chicken options are joining plant-based beef and plant-based fish in the American food cornucopia reports The Food Institute. Both KFC and Burger King are offering plant-based chicken offerings in various parts of their worldwide networks, The Food Institute notes.
A Burger Kind UK ad for vegan chicken.
“Plant-based chicken has huge potential because chicken is such a well-loved, versatile and common protein in consumer’s diets,” Marie Molde, a registered dietician at Datassential, told The Food Institute. “Chicken is ubiquitous on restaurant menus, it’s found on 95% of menus in the U.S. today (whereas burgers are found on roughly half as many menus) and is also globally popular.”
Demand apparently is out there for plant-based meat alternatives.
“One in five adults say they want more plant-based foods in their diets, according to The NPD Group’s Darren Seifer, who will be presenting at an upcoming Food Institute webinar on January 18 entitled 2022 Outlook of Plant-Based and Next Gen Protein,” The Food Institute reports.
No word on how much salt and fat will be in these plant-based chicken products.
Editor’s Note: I have long started my day with high-fiber cereal, acknowledging the need we all have for more fiber in our diets. That’s why I accepted this guest post from Nichole, I think it has some very useful information for you.
Less than five percent of Americans get the recommended amount of fiber each day. If you’re experiencing digestive issues, hormonal imbalances, sugar cravings, weight gain or an array of other health-related complications, it could be due to inadequate fiber intake.
The case for fiber is strong and the list of benefits can be long. I’ve narrowed it down below to 10 good reasons to eat more fiber.
Our site, the No Salt, No Fat, No Sugar Journal, topped 80,000 views in 2021 for the first time in its nine-year history, easily surpassing its previous one-year high of 65,965 views set in 2017.
The number of visitors to the site in 2021 also was a record at 43,500, surpassing the previous high of 34,800 set in 2020.
“The Pandemic has caused people to cook at home more and they’re looking for healthy recipes,” says Journal Founder and Editor John N. Frank. “Our recipe page was by far the most popular item on our site last year with more than 16,000 views, followed by our home page with 11,100 views”
“People who have dropped salt are looking for flavor alternatives for their cooking. Salt-free teriyaki sauce is a must for anyone trying to do healthier Asian recipes,” Frank explains.
Frank launched the blog in 2013, not long after his first stent was inserted. HE has since survived a second stent as well. More than 234,000 visitors have come to his blog since its founding, with more than 4445,000 views.
Anyone with heart issues, or anyone who wants to eat healthy, should be familiar with the Mediterranean Diet, it consistently comes out on top in comparisons of popular diet trends, as I wrote here. So here’s a great holiday gift idea — The Everything Green Mediterranean Cookbook.
Author Peter Minaki put this together during the Pandemic to help people lose weight and get in shape after all the pandemic pounds they may have gained.
And while the name might lead you to think otherwise, there are fish and chicken recipes in here, just no red meat options. If you love artichokes like I do, you’ll find some interesting recipes for those, along with a variety of other options.
Each of the 200 recipes includes nutrition information so you can gauge salt, fat and sugar content and make ingredient substitutions as you like.
Amazon sells the book for $15.19 new, prices vary across various websites.
With Thanksgiving 2021 almost here, you’re likely scrambling to get ready like so many of us are. As a service, here are links to 10 stories that might help. The best place to find low-salt, low-fat and low-sugar holiday recipes is still our recipe page, just click here to see it.
Happy No-salt, No-fat, No-sugar Thanksgiving!!!
Enjoy and Happy Thanksgiving. Even in this difficult year, hopefully, you have much to be thankful for.
This site, the No Salt, No Fat, No Sugar Journal hit a record number of views for a year, 66,881, with two months still remaining in 2021. Its previous annual high was 65,965 views in 2017. The site is on track to smash through 70,000 views by the end of the year.
The site also has had a record number of visitors in 2021 — 36,588 — compared to its previous annual record of 34,756 in 2020.
The site’s most popular feature is its recipe page, which has been updated with Pandemic recipes for families now eating more at home than ever before.
Site founder and editor John N. Frank
“The Pandemic no doubt has sent people,e looking for healthier recipes and healthier ingredients and they are increasingly finding information about that and more on our site,” says John N. Frank, founder of the site which went live in late 2013 as Frank was recovering from his first heart surgery in 2012.
The site has recorded more than 430,000 views since it began with more than 226,000 total visitors. “It’s gratifying and humbling,” says Frank, who began the site after leaving an earlier site he had founded because of differences about its direction with a former writing partner.
“I wanted our site to be about good eating, even with health restrictions, but my old partner wanted to concentrate on medical information. I’m not a doctor, I’m a home cook who wants to find ways to cut fat, salt and sugar in the foods I love to cook, so that’s what I’ve been doing these past eight years here. I’m so happy to have found an audience that wants to do the same.”
