My dear friend, Kim, from Cravings of a Lunatic, lost her mom to heart disease 29 years ago and in memory, she often shares stories of her mom on the anniversary of her death. This year, she decided to team up with Jen from Juanita’s Cocina to create a blogging event to help raise awareness and support those who have been effected by heart disease. Because of this, the blogger event, Recipes From the Heart was born.
I’m sure if you ask around, there isn’t a single person you know who hasn’t, in some way, shape or form been touched by heart disease. Even still, how has that changed your lifestyle? Do you try to stick to a healthier diet? Do you exercise more often to help keep your heart in shape? What is one way you are working to keep heart disease at bay?
Last year I began running… not because I actually liked running, but because I know I want to be around for my kids for a long time and knew that regular exercise was a great way to start taking care of myself. We also have tried to incorporate more vegetables into our diets. I don’t necessarily cook diet food (as you can tell from this recipe) but I do have a tendency to put extra nutrition into recipes we know and love. Every little bit helps.
According to recent statistics, Heart Disease is still the leading cause of death for both men and women in the United States with over 600,000 deaths per year. That’s a huge number. I think it’s important that we all take a look to see how we can change this number… it is in our hands. How will you change your lifestyle so you don’t become a statistic. It’s something to definitley think about.
I hope you’ll click through the Recipes From the Heart links below so you can read the stories of my fellow bloggers. We’ve all been touched in some way… let’s do something to change it.
Recipes From the Heart Participants:
Veggie Nachos by Dine & Dish
Sautéed Rataouille with Quinoa by Whipped
- 1 pound ground turkey breast
- 1 (15 ounce) can Bushs' Red Kidney Beans, drained and rinsed well
- 2½ quarts water, divided
- 2 tablespoons taco seasoning
- 1 medium brunch broccoli, broken into small florets
- 1 medium head cauliflower, broken into small florets
- 8 ounces bite sized tortilla chips
- 2 cups shredded, reduced-fat mild cheddar cheese
- ¼ cup chopped red bell pepper
- 1 (2.25 ounce) can sliced black olives, drained
- In a skillet, cook ground turkey over medium heat until no longer pink; drain. Add kidney beans and warm through. Add ¾ cup water and taco seasoning. Simmer for 15 minutes.
- Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain.
- Place chips in a shallow, ovenproof dish. Top with turkey and bean mixture, broccoli and cauliflower. In a bowl, combine shredded cheese and red peppers. Sprinkle over vegetables. Top with olives.
- Bake at 350° for 10 minutes or until heated through.