5 posts tagged “recipe”

Keeping it fresh for heart health month

Posted February 7th, 2017 by

Did you know February is Heart Health Month? And although heart disease is the leading cause of death for both men and women in America, it’s also one of the most preventable diseases. In the spirit of heart health month, let’s raise awareness together – make healthy choices day-to-day, get to know your family health history and get regular check-ups to give yourself the best chance of staying healthy, longer.

Here’s something to get you started today – a tasty (and heart healthy) recipe from the American Heart Association.

 

Balsamic Glazed Fish

Ingredients

  • 4-4 oz fillet fish
  • black pepper
  • 3/4 cup balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice

 

Directions 

  1. Heat Oven to 450 degrees.
  2. Season fish to taste with pepper. Place on a cookie sheet or in a 9 x 13 inch casserole dish and bake 10-12 minutes.
  3. While the fish cooks combine remaining ingredients and whisk well. Microwave covered on 50% heat for 2 minutes, stirring half-way.
  4. Drizzle glaze over fish and serve.

Know of any other delicious and healthy recipes you can share? Let us know in the comments or join the discussion in the forums.

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Food for Thought: A heart-healthy recipe for Heart Month

Posted February 22nd, 2016 by

 

February is Heart Month, a time to raise awareness for the leading cause of death in Americans: heart disease. Healthy eating can lower your risk for heart problems, so for this edition of Food for Thought, we’re sharing a recipe from the American Heart Association. Give this Thai chicken soup a try — it’s is both heart-smart and tasty.

     

Slow Cooker Thai Chicken Soup

  •  2 lb. boneless large chicken breasts
  • 14.4 oz. packaged onion and pepper stir-fry mix
  • 16 oz. packaged white mushrooms
  • 1/2 (13.5-ounce) can lite coconut milk
  • 4 cups low-sodium chicken stock
  • 2 Tbsp. lime juice
  • 1/4 tsp. red hot chile flakes
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 10 oz. packaged frozen peas
  • 1/2 cups fresh basil or cilantro leaves
  • 4 oz. raw rice vermicelli noodles, roughly chopped or broken
  • Asian hot sauce like Sriracha, to serve, optional

Directions:

  1. Place chicken into a large slow cooker. Add stir-fry mix and mushrooms. Pour coconut milk and chicken stock over the mixture. Cover and let mixture cook on high heat for 4 hours or on low heat for 8 hours until chicken is tender.
  2. Before serving, turn the heat to high if it’s on low. Use tongs to transfer chicken to a bowl. Stir lime juice, chile flakes, salt, pepper, peas, basil, and vermicelli noodles into slow cooker, making sure the noodles are mostly submerged in the liquid. Cover with lid and cook until noodles have softened, about 20 minutes.
  3. Carefully transfer hot chicken to a cutting board and cut into bite-sized pieces. Stir back into the soup. Ladle soup into bowls and serve with hot sauce, if desired.

Do you have a heart-healthy dish you like to make? Share it with the community!

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Food for Thought: July (chocolate) edition, take 2

Posted July 7th, 2015 by

Last year, July’s Food for Thought revolved around MS members sharing their experiences with chocolate. This year, we thought we’d continue the tradition – check out what a few members had to say about their relationships with the delicious sweet:

“I have been trying a dairy free diet for a couple of months due to me having a problem with milk protein which is an antigen to the lungs and acts like any other substance that can affect our breathing. I have a treat of dark chocolate now and again and have been grateful for a plentiful supply of dairy free products.”
-IPF member

“For me, I don’t deny myself a little sweet treat.  What I do deny myself is massive amounts of sweet treats. I buy a few high quality dark chocolates and allow myself one per day. Or I buy the sugar free mousse packs in the refrigerator section or the sugar free Jell-O puddings. They seem to work. I also make my own brownies and cookies using high fiber ingredients and sugar substitutes. I have been using Xylitol with good success too.”
-Diabetes member

“I will take a teaspoon or two of coconut oil (organic, extra virgin) and add to it a bit of cocoa powder and a drop or two of Stevia to sweeten.  It tastes like real chocolate. The coconut oil is firm and melts in your mouth just like real chocolate…I can hardly tell the difference.”
-Diabetes member

If you missed our other Food for Thought posts, read the previous editions here.

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Food for thought: Diabetes awareness edition

Posted November 26th, 2014 by

It’s American Diabetes Awareness Month, and the American Diabetes Association’s (ADA) theme for November is “America Gets Cooking to Stop Diabetes.” And in that spirit, we’re highlighting the diabetes community on PatientsLikeMe. Members have been sharing about pasta, low-carb diets and ideas for daily menus. Plus, one member graciously shared her personal recipes for some of her favorite dishes – read them in the infographics below.

What’s the diabetes community sharing about?

Usually a meal of pasta and meat sauce in moderation a couple of times a month sopped up with toasted sourdough garlic bread (1 good slice) is usually enough to satisfy one’s pasta cravings. Provided you tow the line on everything else you eat you should recover from a pasta meal within 3 hours of eating it!
-Diabetic neuropathy member

I eat no starches. That is, no bread, no chips, no rice, no pizza, no potatoes, no tortillas. I severely restrict the amount of root vegetables I eat. Occasionally, I’ll have a little bit of beans. I eat very little fruit, maybe a slice or two of tomato on a burger or an occasional strawberry.
-Diabetes type 2 member

Instead of scrambled eggs, I make tofu scramble with veggies almost every weekend. Instead of store-bought cookies, I make my own gluten-free vegan version that not a single picky eater has been able to tell the difference. Instead of regular, white, flour scones, I make vegan teff-based scones with mixed berries.
Diabetes type 1 member

 

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Food for Thought: September weather and autumn recipes

Posted September 30th, 2014 by

Around the PatientsLikeMe office in Boston, the leaves are beginning to turn red, yellow, orange and gold, and everyone is starting to bundle up as the weather gets colder. In turn, PatientsLikeMe members have been sharing their favorite fall recipes and some thoughts about how the weather impacts the conditions they live with. Here’s what some have been saying:

 

I love fall. Cooler temps, brisk breezes, my favorite earth colors and long-sleeved tops with soft vests. The more clothes I put on, the better I feel. [I made] creamed chicken and peas with garlic toast. One of my favorites I only make when the husband is off visiting family.”
-Fibromyalgia member

I love recipes from Real Simple because they tend to be very…ah…simple. This is a crock pot one (yay!) and the potatoes are totally unnecessary if you are avoiding them.
-Mood member

“I will be making sautéed Kobach squash w/ onions, broccoli and some Jasmine rice. Spices turmeric, paprika, salt and pepper. Maybe a little scrambled eggs added.”
-Fibromyalgia member

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And don’t forget to check out our other Food for Thought posts if you missed them.