Disease
Heart disease describes a range of conditions that affect your heart. Diseases under the heart
disease umbrella include blood vessel diseases, such as coronary artery disease; heart rhythm
problems (arrhythmias); and heart defects you're born with (congenital heart defects), among
others.
The term "heart disease" is often used interchangeably with the term "cardiovascular disease."
Cardiovascular disease generally refers to conditions that involve narrowed or blocked blood
vessels that can lead to a heart attack, chest pain (angina) or stroke. Other heart conditions, such
as those that affect your heart's muscle, valves or rhythm, also are considered forms of heart
disease.
Treatment of cardiovascular disease
Lifestyle changes
Quit smoking
Follow a healthy diet
Be physical active
Maintain a healthy weight
Stay from stress and depression
Take medicines
Causes of cardiovascular disease
There are many risk factors that contribute to the development of cardiovascular disease. Some
people are born with conditions that predispose them to heart disease and stroke, but most people
who develop cardiovascular disease do so because of a combination of factors such as poor diet,
lack of physical activity and smoking, to name just three. The more risk factors you expose
yourself to, the higher the chance of developing cardiovascular disease.
Many of the risk factors for cardiovascular disease cause problems because they lead to
artherosclerosis. Artherosclerosis is the narrowing and thickening of arteries and develops for
years without causing symptoms. It can happen in any part of years without causing symptoms.
It can happen in any part of the body. Around the heart, it is known as coronary artery disease, in
the legs it is known as peripheral arterial disease.
The narrowing and thickening of the arteries is due to the deposition of fatty material, cholesterol
and other substances in the walls of blood vessels. The deposits are known as plaques. The
rapture of a plaque can lead to stroke or a heart attack.
Preventing Cardiovascular Disease
Keeping your heart healthy, whatever your age is the most important thing you can do, to help
prevent and manage heart disease.
Fortunately, there are many things you can do to prevent or reduce your chances of getting heart
disease
~Monitor your blood pressure
~Eat healthy diet
~Maintain a healthy weight
~Exercise regularly
~Dont Smoke
~Limit alcohol use
BREAFAST
In a medium saucepan, combine buttermilk, zest, and cinnamon. Heat over medium-high
heat just until hot, but not boiling. Remove from heat, add figs and raisins, and set aside 10
to 15 minutes or until figs are softened and mixture cools to room temperature.
Meanwhile, whisk together sugar, oil, and eggs in a large bowl. Add fruit mixture and stir
to combine. Combine remaining ingredients in a large bowl. Add fruit mixture and stir just
until combineddont over-mix. Pour batter into prepared pan.
Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes
before removing from pan. Let rest 10 more minutes before slicing.
Nutrition
Serving size: 1 slice
Calories: 181; Total fat: 4.8 g; Saturated fat: 2.2 g; Cholesterol: 31 mg; Sodium: 239 mg;
Potassium: 200 mg; Carbohydrate: 36 g; Protein: 5 g
Combine first 4 ingredients in a medium saucepan over medium-high heat. Bring to a boil
and cook one minute or until sugar is dissolved. Remove from heat and set aside until
cooled to room temperature. Strain mixture, discarding mint and basil and refrigerate at
least 4 hours.
Combine remaining ingredients and cup of the sugar syrup, tossing to coat. Let stand at
least 30 minutes before serving.
Nutrition
Serving size: about cup
Calories: 82; Total fat; 0.5 g; Saturated fat: 0 g; Cholesterol: 0 mg; Sodium: 0.5 mg;
Potassium: 202 mg; Carbohydrate: 20 g; Protein: 1 g
Return skillet to medium-high heat and coat with cooking spray. Add potatoes and cook 2
to 3 minutes or until they start to brown. Pour egg mixture over potatoes and gently stir to
combine. Reduce heat to medium-low and cook uncovered 10 minutes or until eggs are
almost set. Transfer skillet to oven and bake 5 to 10 minutes or until eggs are fully set.
Cut into four wedges and serve immediately.
Nutrition
Serving size: 1 wedge
Calories: 148; Total fat: 4.8 g; Saturated fat: 2.1 g; Cholesterol: 98 mg; Sodium: 208 mg;
Potassium: 459 mg; Carbohydrate: 15 g; Protein: 12 g
LUNCH
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Directions
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale,
toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks.
Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss
well.
Main Ingredient Apple
Dish Salad
Cooking Style Healthy
Nutrition Diabetic Gluten Free Low Calorie Low Carbohydrate Low Cholesterol Low Fat
Low Sodium
Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until
the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with
about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil,
bring to a simmer and cook until the sauce thickens, about 25 minutes.
Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly
mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy.
Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few
grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almondbreadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the
eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking
sheets if the top one is browning too quickly.
Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you
can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the
mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan.
Place the baking dish under the broiler until the cheese is melted and browned, about 1
minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.
Ingredients
Bulgur:
2 cups low-sodium chicken stock
1 cup bulgur wheat
Cider Vinaigrette:
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1/2 teaspoon agave nectar
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
Salad:
1/2 cup toasted almonds
1/3 cup diced dried apricots
1/4 cup finely julienned kale
1/2 small red onion, shaved
2 teaspoons finely sliced fresh chives
ADD CHECKED ITEMS TO GROCERY LIST
Directions
For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a
boil. Add the bulgur, cover and reduce the heat to medium-low. Simmer the bulgur until
tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork.
For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar
with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse.
Season with salt and pepper. Set aside until ready for use.
For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale
and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and
pepper. Serve garnished with the chives.
ngredients
3 tablespoons low-sodium soy sauce
2 tablespoons maple syrup (preferably grade B)
1/4 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 pound skinless, boneless chicken breasts
1 1/2 pounds sweet potatoes (about 2 large)
2 firm apples (such as Cortland or Pink Lady)
1 English cucumber
1 5 -ounce package baby kale (about 8 cups)
1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
Kosher salt and freshly ground pepper
1 tablespoon chopped salted peanuts
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to
a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low.
Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes.
Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook
over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a
plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice.
Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil
in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons
lemon juice. Season with salt and pepper; sprinkle with the peanuts.
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
1 bunch broccoli, cut into florets
3/4 cup ketchup
Juice of 1 lime
Directions
Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking
spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in
a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the
panko. Place the chicken on the rack and mist all over with cooking spray. Bake until
golden brown and cooked through, about 20 minutes.
Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or
basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix
the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve
the chicken strips with the curried ketchup and broccoli.
Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg;
Carbohydrate 34 g; Fiber 3 g; Protein 37 g
DINNER
Stir in white wine and bring to a simmer, reduce heat to medium-low and cook until liquid
reduces by half.
Place fish fillets on top of vegetables in skillet and squeeze 1 lemon over the top. Cover with
lid and place in oven. Cook 10 to 12 minutes or until fish is cooked to desired degree of
doneness.
Place fish fillets on warm serving plates. Squeeze remaining lemon over vegetables. Add
olives and capers and stir to combine. Adjust seasonings, as desired. Spoon over fish and
serve immediately.
Nutrition
Serving size: 1 fillet
Calories: 282; Total fat: 5.4 g; Saturated fat: 1.2 g; Cholesterol 75 mg; Sodium: 321 mg;
Potassium: 1364 mg; Carbohydrate: 23 g; Protein: 37 g
In the bowl of an electric mixer, beat egg whites at high speed for 30 seconds. Add salt and
continue to beat until soft peaks form. Gradually add the remaining cup sugar and beat
until stiff peaks form. Add lemon juice.
Remove bowl from mixer. Gently sprinkle flour mixture over egg white mixture, cup at a
time and fold in after each addition, being careful to not deflate the egg whites. Once all the
flour is incorporated, spoon batter into an ungreased 10-inch tube pan. Gently swirl a knife
through the batter to break up any large air pockets.
Bake 50 minutes or until cake springs back when lightly touched. Remove from oven and
invert pan on a wire cooling rack. When cake is cooled completely, loosen it from the sides
of pan using a knife or spatula. Cut into 12 slices and serve with berries, if desired.
Nutrition
Serving size: 1 slice
Calories: 147; Total fat: 0.1 g; Saturated fat: 0 g; Cholesterol 0 mg; Sodium: 103 mg;
Potassium: 1 mg; Carbohydrate: 33 g; Protein: 5 g
In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place
in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the
cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35
minutes. During the last 5 minutes of cooking, stir the garlic into the pan.