The American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet (AHA, American Heart Association Low-Salt Cookbook)

The American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet (AHA, American Heart Association Low-Salt Cookbook)

Language: English

Pages: 384

ISBN: 0345461835

Format: PDF / Kindle (mobi) / ePub


Dedicated to healthy eating, the American Heart Association has always provided readers with delicious ways to reduce their sodium intake– without sacrificing taste. Now it offers a completely revised and updated edition of the must-have cookbook for anyone trying to decrease the salt in his or her diet. Encompassing everything from appetizers and soups to entrees and desserts, this is a wonderful collection of more two hundred may start with Hot and Smoky Chipolte-Garlic Dip, move on to Grilled Pork Medallions with Apple Cider Sauce or maybe the Cajun Snapper, and finish with a decadent-tasting Denver Chocolate Pudding Cake.

Each of the mouth-watering dishes, including fifty brand-new ones, includes a nutrient analysis. The book also provides the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and dining out while sticking to your low-sodium plan. It shows you how to accomplish your goals–and proves how stylish and flavorful eating heart-healthy can be!

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Calcium 150 mg Creole Tuna Steak Sandwich with Caper Tartar Sauce Serves 4 • � pita per serving Serve this highly seasoned grilled tuna and cool, crisp vegetable sandwich either warm or chilled. You can make the Creole Seasoning ahead. Caper Tartar Sauce � cup fat-free, cholesterol-free or low-fat mayonnaise dressing 1 tablespoon capers packed in balsamic vinegar, rinsed and drained 1 tablespoon creole mustard or Hot Mustard (this page) 1 teaspoon lemon juice � teaspoon Creole Seasoning

Fat 5 g Fiber 6 g Protein 21 g Saturated 1 g Sodium 357 mg Carbohydrates 39 g Polyunsaturated 1 g Potassium 452 mg Cholesterol 34 mg Monounsaturated 1 g Calcium 27 mg Chili Serves 4 • 1 cup per serving What could be easier or more welcome during the first cold weekend of the season than a bowl of big red? Before or after the football game, it’s a sure winner. 1 pound lean ground beef � cup chopped onion 1 to 2 tablespoons chopped fresh jalapeño, stems, seeds, and membrane removed

in � cup water, lemon juice, fennel seeds, and pepper. Simmer, covered, for 1 hour, or until veal is tender, stirring occasionally. If mixture begins to get too dry, add small amount of water. Add spinach and green onions. Simmer, covered, for 5 to 10 minutes, or until spinach is tender. Transfer to a serving platter and garnish with lemon wedges. Lemon Chicken with Spinach Substitute 6 boneless, skinless chicken breast halves (about 4 ounces each) for the veal. Remove all visible fat from

bunch medium asparagus, trimmed (about 16 medium stalks) 3 very large fresh button mushrooms Cornmeal for rolling out dough 2 to 3 tablespoons no-salt-added tomato paste 8 large fresh basil leaves, coarsely chopped 1¼ cups shredded part-skim mozzarella cheese For dough, in a glass measuring cup, stir together water, sugar, and yeast. Let stand for about 5 minutes, or until foamy. In a food processor, combine yeast mixture and remaining dough ingredients (see Cook’s Tip, this page). Process

marjoram, nutmeg, pimiento Greens Garlic, fresh lemon juice, onion, vinegar Peas Allspice, mint, fresh mushrooms, onions, fresh parsley Potatoes Chives, dill, green bell pepper, onion, pimiento, saffron Squash Allspice, brown sugar, cloves, fennel, ginger, nutmeg, onion Tomatoes Allspice, basil, garlic, marjoram, onion, oregano, sage, savory, tarragon, thyme Various Basil, burnet, cayenne, chervil, dill, marjoram, mint, fresh mushrooms, nutmeg, oregano, parsley, black pepper, poppy seeds,

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