Regardless of what receipe you use, avoid trans fats and you will be surprised at what they are in and cut down on saturated fats to almost zero ( you need a little but not much) and cut the red meats. Keep the cholesterol count low and walk, walk, walk if your hubby is able, at least 30 min a day. It doesn't have to be speed walking but out and moving, or ride a stationary bike. I have had 4 stents and a valve repair (which hasn't lasted) have two other valves leaking, but they won't do surgery again unless it gets to be on almost an emergency basis, as I could wind up in worse shape than I am now. Surgery would be AT LEAST 5 hours or longer, so until I have to do it am not going to. Don't relish being opened up again if I can avoid it.
I find margarines are the worst culprits. I don't like them to begin with but have found a butter spray that does suffice up to a point. I grew up on the real butter and I still like it but of course it is a no=no.
Good luck and you can modify a lot of your present receipes.
Hi you mite try www.lowsodiumcooking.com there's some really good low sodium recipes.
You have got some good tips there- that lentil soup sounds great! Just want to repeat my mantra- avoid sugar. Your body converts it into fat. If your husband doesn't like agave, that's fine- it has fructose and glucose in it anyway, which his body converts into fat if he is not burning it off. It is not a healthy food in my view, the healthy thing is to train your palate to enjoy less sweet foods!
Diabetics can not have Agave syrup-it will raise blood sugar a lot-so just watch out for this-doctor said it is too sweet-and so I don't think it is good for a heart person-sugar are carbs-carbs are bad on the heart
I make beef veg soup this way.Simmer small amount of a lean roast in 2-3" of water until very tender.Remove the meat & dice.Refrigerate the broth over night.Check the broth,removing any solid fat.Heat the broth adding low salt canned broth,low salt crushed tomatoes.Bring to a boil,them simmer on low,adding celery,carrots,onion & seasonings of your choice.
I use bay leaf,thyme,rosemary,garlic,along with 1 Tbl sugar.After a couple hrs,add fresh or frozen veggies.We like shredded cabbage,turnips peeled & diced,mixed frozen veggies & your choice of beans.I usually use Great Northern from a can,we'll drained & rinsed.
You can make it in a slo cooker.It freezes well in zip lock bags.
My hubby went in for stents but ended up with a quint bypass and valve repair. So I understand your concern about eating healthy.
First I recommend reading this gal's blog, she is a nutritionalist and has great healthy recipes, no sugar, low carb. My fave dinner recipe is zucchini alfredo ... yummmy, the alfredo is rich and creamy and zucchini 'noodles' sub for pasta, it is quick and easy to prepare about 20 minutes total. I add left over chicken for protein.
If you are looking for any particular recipe you want to 'healthify', type it into her search window at the top right, or look down the right side column for topics in her blog. Type in zucchinin alfredo for her recipe. She is also on Facebook at Maria Mind Body Health. she's written a number of books ... I have 4 and want her 2 newest.
She has a fabulous recipe for a no sugar, low carb 'sub bread' (I don't add the celtic salt that she recommends) and make it for hamburg buns, sub buns, and calzones.
Don't know if you saw the Drs. tv show recently but they were saying that SUGAR is the major culprit to heart disease more so than cholesterol. Seems sugar is really what we all need to cut out of our diets and the carbs, even 'good carbs' aren't that good for us!
Instead of Agave, which can spike insulin, it IS sugar ... try Stevia, a natural plant sugar substitute. I grew stevia last year, harvested it, dried and turned to a lovely, extremely sweet powder for my ice tea etc. But it is cheaper to buy NOW Stevia Glycerite (liquid, easier to dispense than the powdered version).
Regarding chia seeds ... The cheapest I've found online right now (I've purchased it in bulk from 2 other sites but prices are going UP) .. is chosen-foods.com, but in bulk. I use it daily in my protein shake, in food, on salad etc. I go thru lots of it, was buying 12lbs at a time but the cheapest per lb I've found is now 25lbs bulk. I store it in the fridge but it doesn't need special storage.
Flax seeds are also great (but chia are better) ... MUCH cheaper under $1lb. Do not buy flax meal, make your own. Flax seed do not have to be specially stored to keep their nutritional value but once it is ground into meal it is only good for 1 week unless frozen or refrigerated ... you never know how long it has been on a store shelf.
I am quite health conscious person,no doubt health is wealth.Healthy lifestyle is the most precious thing in our life.I also use Turkey and chicken more, rare to have any beef. Salmon of course and other fish are good for you.
You might want to stay away from Agave ... this from Maria Emmerich (nutritionalist) ..."Agave Syrup is marketed as “low glycemic" and that is true, but let's look into why agave syrup is “low glycemic.” It is due to the shockingly high concentration of fructose. It is 90% fructose and 10% glucose. Sugar is about 50/50% fructose to glucose, honey is about 55% fructose, high fructose corn syrup can range from 55-65% fructose." she has 7 extended reasons why to stay away from fructose.
just a touch of what she says about glucose and fructose ... check out Maria Emmerich website/blog or on Facebook ... she promotes a no sugar lifestyle and gives reasons why ...
Why Yes I agree.. its for an individual taste; but sometimes when one tries a new recipe that someone else thinks is tried and true; its a winner. I have met with a dietician (both in and out of the hospital) and she suggested the ask others what they have tried and liked then make it to see if we like it. Thanks QuiltE.
Originally Posted by QuiltE