#IdahoHasHeart

FEBRUARY IS HEART HEALTH MONTH


This week, Eat Smart Idaho is sharing steps to a healthier heart. We’ve got recipes, lifestyle tips and more. Visit our blog: https://eatsmartidahointhekitchen.com

#AmericanHeartMonth #IdahoHasHeart #OurHearts #LongLiveIdaho #EatSmartIdaho


Click on the links below for tips from the American Heart Association:

Eat Smart Follow these tips when you go food shopping.

Add Color Sneaking more vegetables into meals.

Move More Ways to get yourself moving and enjoy being physically active.

Be Well How to keep up healthy habits for overall well being, including sleep, stress relief, weight management, social connection and more.

Recipes Simple, delicious and affordable recipes.



“EAT A SERVING OR TWO OF FISH EACH A WEEK TO REDUCE THE RISK OF HEART DISEASE AND STROKE” ~The American Heart Association


FOILED FISH IN A FLASH

  • 1 fish fillet (trout, salmon or tuna)
  • 1 tablespoon of lemon juice
  • Fresh or dried herbs (rosemary, oregano or dill)
  • 1 teaspoon olive oil
  1. Preheat a barbecue grill or frying pan to hot.
  2. Place a fish fillet on each piece of foil and drizzle with olive oil.
  3. Sprinkle the fillet with lemon juice and herbs.
  4. Fold the foil to seal completely.
  5. Place the foil package on the grill or frying pan and cook for approximately 8 minutes, turning after 4 minutes.
  6. Cook to 145°F by inserting a food thermometer into the thickest part of the fish. You should also be able to flake the thickest part of the fillet with a fork. If the flesh is white (or light pink in the case of salmon), the fish is cooked.
  7. Serve the fish with steamed vegetables or salad on a bed of brown rice.
    *Courtesy of Seafood at its Best, a University of Idaho Extension curriculum


NEAPOLITAN TUNA FETTUCCINE


  • 8 ounces whole-grain fettuccine pasta
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can no-salt-added diced tomatoes (14.5 oz. can)
  • 5 ounces canned tuna, packed in water, drained
  • 1/4 cup sliced ripe olives, drained (or 1-2.2 ounce can)
  • ground pepper to taste
  • Cook whole grain fettuccine as label directs. Reserve 1 cup cooking liquid; drain.
  • Meanwhile, in 10-inch skillet over medium heat, in hot oil, cook onion and garlic, about 5 minutes until just softened. Add diced tomatoes and capers; simmer 5 minutes. Add tuna, olives, salt and pepper to taste.
  • Toss fettuccine with tuna mixture to mix well. Serve immediately. If necessary, add reserved cooking liquid. *Adapted from Cans Get You Cooking

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