Go Whole Grain for a Healthy Heart

(Family Features) Eating healthy is a priority for many Americans but knowing where to start and with what foods may be a little trickier. One way to level up the nutritional value of your meals is to better understand whole grains and why they are important for a heart-healthy diet.

As a key feature of heart-healthy diets, whole grains like sorghum, oatmeal and brown rice are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system.However, according to a survey by The Harris Poll on behalf of the American Heart Association, U.S. adults are least knowledgeable about refined vs. whole grains compared to other foods like fruits, vegetables and proteins. Also, when asked to identify whole grains and refined grains, most adults incorrectly believe multi-grain bread is a whole grain and only 17% believe sorghum is an example of a whole grain when it is, in fact, a nutritious whole-grain option.

If you’re looking to try more whole grains, sorghum is a primary ingredient in these heart-healthy recipes for Pancakes with Blueberry Vanilla Sauce, Raspberry Streusel Muffins and Garden Vegetable Stir-Fried Sorghum. These flavorful dishes can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.

Find more heart-healthy meal ideas at Heart.org/healthyforgood.

Raspberry Streusel Muffins

Recipe courtesy of the American Heart Association and Sorghum CheckoffServings: 12 (1 muffin per serving)

Muffins:

Nonstick cooking spray

1 1/2 cups whole grain sorghum flour

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

3/4 cup low-fat buttermilk

1/3 cup firmly packed light brown sugar

3 large egg whites

1/4 cup canola or corn oil

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

1 cup fresh or frozen unsweetened raspberries, thawed if frozen

Streusel:

2 tablespoons whole grain sorghum flour

2 tablespoons light brown sugar

2 tablespoons uncooked quick-cooking rolled oats

2 tablespoons chopped pecans

2 tablespoons light tub margarine

1/2 teaspoon ground cinnamon

To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.

In large bowl, stir sorghum flour, cinnamon and baking soda.

In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.

To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.

Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.

Garden Vegetable Stir-Fried Sorghum

Recipe courtesy of the American Heart Association and Sorghum CheckoffServings: 4 (1 1/2 cups per serving)

1 cup uncooked whole-grain sorghum

2 teaspoons toasted sesame oil

2 medium garlic cloves, minced

1 teaspoon gingerroot, peeled and minced

1 cup fresh or frozen broccoli florets, chopped, thawed if frozen

1 cup snow peas, trimmed and halved

1/2 cup carrot strips, sliced into matchsticks

1/2 cup red bell pepper, diced

1/2 cup button mushrooms, thinly sliced

1/2 cup frozen shelled edamame, thawed

2 large eggs

2 tablespoons low-sodium soy sauce, divided

1/2 cup water chestnuts, rinsed and drained

1/4 cup green onions, diagonally sliced

Prepare sorghum using package directions, omitting salt. Once cooked, spread sorghum in even layer on rimmed baking sheet or 13-by-9-by-2-inch baking dish. Let stand 5-10 minutes at room temperature. Refrigerate, uncovered, 20 minutes, or until cool.

In large nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook garlic and gingerroot 30 seconds, stirring frequently. Increase heat to medium-high. Cook broccoli, snow peas, carrots, bell pepper, mushrooms and edamame 10-12 minutes, or until vegetables are tender-crisp, stirring frequently.

In small bowl, using fork, beat eggs and 1 tablespoon soy sauce.

Reduce heat to medium. Stir water chestnuts and sorghum into vegetable mixture. Push mixture to sides of skillet. Pour egg mixture into center of skillet. Using heatproof rubber scraper, stir 1-2 minutes, or until partially set.

Stir vegetable mixture into partially cooked egg mixture. Cook 1 minute, or until eggs are cooked through and sorghum is heated through, stirring constantly. The USDA recommends cooking egg dishes to 160 F.

Remove from heat. Stir in remaining soy sauce. Sprinkle with green onions.

Pancakes with Blueberry Vanilla Sauce

Recipe courtesy of the American Heart Association and Sorghum CheckoffServings: 4 (2 pancakes, 1/4 cup sauce and 2 tablespoons yogurt per serving)

Sauce:

2 teaspoons cornstarch

1/3 cup water

1 cup blueberries

1 tablespoon sugar

1 1/2 teaspoons vanilla extract

Pancakes:

1/2 cup quick-cooking rolled oats

1/2 cup whole grain sorghum flour

1 1/2 tablespoons firmly packed light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 cup fat-free milk

1/2 cup unsweetened applesauce

1 large egg

1 tablespoon canola or corn oil

Topping:

1/2 cup fat-free plain Greek yogurt

To make sauce: Put cornstarch in medium saucepan. Add water, stirring to dissolve. Stir in blueberries and sugar. Bring to boil over medium-high heat. Boil 1-2 minutes, or until sauce thickens slightly. Remove from heat. Stir in vanilla. Cover to keep warm. Set aside.

To make pancakes: In medium bowl, stir oats, sorghum flour, brown sugar, baking powder and cinnamon.

In small bowl, whisk milk, applesauce, egg and oil. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing.

Heat nonstick griddle over medium heat. Test temperature by sprinkling drops of water on griddle. Griddle is ready when water evaporates quickly.

Pour 1/4 cup batter for each pancake on griddle. Cook 2-3 minutes, or until tiny bubbles appear on surface and bottoms are golden brown. Flip pancakes. Cook 1-2 minutes, or until cooked through and golden brown on bottoms. The USDA recommends cooking egg dishes to 160 F.

Transfer pancakes to plates. Spoon sauce over pancakes. Top each serving with 2 tablespoons yogurt.

SOURCE:American Heart Association 

Enjoy Better-for-You Foods Focused on Flavor

(Family Features) From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn’t be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.
A fruit-forward breakfast is a nutritious way to start your morning, and a fresh twist on pasta salad can make lunches or your evening side an enjoyable way to stay on track. Bowls filled with grains, veggies and a favorite protein are all the rage, and this seafood-fueled version is no exception when you’re craving a combination of your personal favorites.
Take your better-for-you eating plan from bland and boring to delightfully delicious by visiting Culinary.net for more recipe inspiration.

Eat Smart with Seafood
No matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.
The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it’s a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.
Find more wholesome, health-forward recipes at Culinary.net.
Orange Shrimp Quinoa Bowls
Servings: 2

1 cup quinoa
1 cup orange juice
1 tablespoon hot sauce
1 tablespoon honey
1 tablespoon soy sauce
4 tablespoons vegetable oil
1 tablespoon lime juice
1 tablespoon white miso
1 1/2 pounds shrimp, peeled, deveined and tails removed
1/4 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mushrooms, sliced
1 red bell pepper, diced
1 cucumber, sliced into half moons
5 green onions, sliced
1 avocado, sliced
1 teaspoon sesame seeds
2 tablespoons cilantro, chopped

Cook quinoa according to package instructions. Set aside.
In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.
Add shrimp to remaining mixture and marinate 15 minutes.
Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
Drizzle with reserved dressing.

Start the New Year with a Savory Salad
Starting the new year with fresh intentions, whether you’re trying to reset for 2023 or simply add more greens to your meals, begins with delicious, nutritious and easy recipes.
With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, Fresh Express provides plenty of inspiration, information and incentives to help you achieve your goals. For example, this Pesto Pasta Salad features red lentil rotini and Twisted Pesto Caesar Chopped Salad Kits loaded with a fresh blend of crisp iceberg and green leaf lettuces, crunchy garlic brioche croutons, Parmesan cheese and creamy pesto dressing. Add fresh grape tomatoes and toasted walnuts for a simple side or easy lunch that can be made ahead of time.
Discover more fresh recipe ideas at FreshExpress.com.
Pesto Pasta Salad
Prep time: 15 minutesCook time: 10 minutesServings: 6

1 quart cooked red lentil rotini
2 packages (9 1/2 ounces each) Fresh Express Twisted Pesto Caesar Chopped Salad Kits
1/2 teaspoon salt 1/4 teaspoon black pepper
1 cup grape tomatoes, halved
1/2 cup walnuts, toasted

Prepare red lentil rotini according to package directions; cool 15 minutes.
In bowl, mix rotini and one dressing packet from salad kits. Sprinkle with salt and pepper; mix well. Refrigerate, covered, 30 minutes, or until rotini is cold.
In large bowl, mix lettuce from both salad kits with remaining salad dressing package. Add rotini and tomatoes; toss to combine. Sprinkle with garlic brioche croutons and shredded Parmesan cheese from salad kits and walnuts.

Substitution: Traditional rotini can be used for red lentil rotini.

A Fruity Twist on Breakfast
Whether it’s a weekend celebration or a simple morning bite on the go, it’s often said breakfast is the most important meal. Starting off your day with some fruity nutrition is a sweet way to add vitamin C to your diet without skimping on flavor.
With a tasty granola crust and yogurt filling, this Brunch Fruit Tart is an easy way to impress guests or fuel your morning at the office. Balanced and easy to make, the crunchy crust and smooth center make it an enjoyable addition to at-home menus. This version calls for strawberries, blueberries and kiwi, but you can get creative with your own favorite fruits for a different flavor each time you make it.
Visit Culinary.net to find more nutritious breakfast ideas.
Brunch Fruit Tart
Recipe adapted from homemadeinterest.com
Crust:

4 cups granola mixture
1/2 cup butter, softened
4 1/2 tablespoons honey
nonstick cooking spray

Filling:

2 1/4 cups vanilla Greek yogurt
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 package gelatin

Toppings:

strawberries, sliced
blueberries
kiwis, sliced

To make crust: Preheat oven to 350 F.
In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.
Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.
To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.
Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.
Top with strawberries, blueberries and kiwis.

SOURCE:Fresh Express

Enjoy Better-for-You Foods Focused on Flavor

(Family Features) From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn’t be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful...
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