Try these unique and delicious meal ideas, and boost your heart health.
Grilled Salmon with Strawberry Ginger Salsa Recipe
(Servings: 4)
Ingredients:
- 1 ½ cups strawberries (chopped)
- 2 tbsp. red onion (chopped)
- 2 tbsp. fresh lime juice
- 1 tbsp. fresh ginger (minced)
- ½ tbsp.. honey (chopped)
- 1 tbsp. fresh basil
- 1 tbsp. cilantro leaves (chopped)
- 4 salmon filets (approx. 8oz each)
- 1 tsp. olive oil
- Salt and pepper
Preparation:
Add the strawberries, onion, lime juice, ginger, and honey in a small bowl and mix well, then set aside for flavors to combine. Grill the salmon with olive oil, previously seasoned with salt and pepper on medium heat for about 2-3 minutes on each side. Put the grilled salmon on a serving plate and add the strawberry mixture. Add the fresh basil and cilantro leaves on the top.
Cranberry Granola Crunch Recipe
(Servings: 10 cups)
Ingredients:
- 1/4 cup (50mL) vegetable oil
- 1/2 cup (125mL) brown sugar
- 1/2 cup (125mL) honey
- 1/2 tsp (2mL) cinnamon
- 3 cups (750mL) rolled oats
- 1 cup (250mL) coarsely chopped almonds
- 1/4 cup (50mL) ground flax seed
- 1/4 cup (50mL) sunflower seeds
- 1 cup (250mL) dried cranberries
Preparation:
Add the vegetable oil, brown sugar and honey in a saucepan over medium heat until sugar is dissolved, then add the cinnamon. In a large bowl combine the rolled oats, almonds, flax and sunflower seeds. Add the oil mixture and stir well.
Spread in a shallow 9″x 13″ (3L) baking dish lined with parchment paper. Bake 20 minutes in a preheated 350F (180C) oven. Stir in cranberries and bake 10 to 12 minutes longer until lightly browned. Mixture will firm up as it cools. Break into chunks and serve.
Creamy Turkey Salad with Grapes and Pecans Recipe
(Servings: 4)
Ingredients:
- 200 g fusilli (pasta spirals)
- 150 g plain low-fat yogourt
- 4 tablespoons low-fat mayonnaise
- 1 teaspoon white wine vinegar
- 2 teaspoons Dijon mustard
- 4 tablespoons chopped fresh tarragon
- 250 g skinless boneless roast turkey, cubed
- 2 celery stalks, cut into fine strips
- 120 g black grapes, or a mixture of black and green grapes, halved
- 1⁄3 cup pecans, toasted and roughly chopped
- Pepper to taste
- Sprigs fresh tarragon to garnish
- Mixed green salad to serve (optional)
Preparation:
Cook the pasta in boiling water for 10–12 minutes. Drain and rinse with cold water, then drain again and leave to cool. Meanwhile, mix the yogurt with the mayonnaise, white wine vinegar, mustard and tarragon in a large bowl. Stir until all the ingredients are combined and the dressing is smooth. Add the pasta, turkey, celery, grapes, toasted pecan nuts and pepper to taste. Toss until the ingredients are all evenly coated with the creamy dressing. Transfer to a serving dish or plates and garnish with sprigs of tarragon. Serve with a mixed green salad.