Malaysia’s longest running fun walk for 15 consecutive years advocating heart health in Malaysia returns bigger and better than ever! With one death every 15 minutes due to heart disease, you could save a life in the time it takes to walk a mile. The heart health benefits of simply walking briskly include lowering your risk of high blood pressure, high cholesterol and diabetes, so what are you waiting for? Register at the link below or walk in on event day and expect various surprise challenges along the route, health screenings, lucky draws, and many more fun activities. Continue reading
The festive season renews our bond with loved ones, friends and family over family gatherings and open houses, meetings with friends old and new over a delicious and mouth-watering spread of seasonal food that we just can’t get enough of. Faced with an array of tempting choices, our will to eat sensibly is challenged, as well as our heart health and cholesterol levels. Continue reading
- PREPARATION TIME: 10mins
- COOKING TIME: 20mins
- SERVES 8
Forget grilled cheese, Great Grilled Tomato and Avocado Sandwich is what everyone will love! Filling and yummy, it couldn’t be easier to satisfy your hunger.
Plant based butter: as needed
Bread: 2 slices
Avocado (mashed): 1/3
Fresh basil leaves: as desired
Roma tomato, sliced 1/4″ thick: 1
Pepper: as desired
Allow pan to preheat while preparing the sandwich.
Cover each side of the bread with plant based butter and spread the avocado over the inside of each slice.
Place tomato slices and optional ingredients over the avocado.
Allow each side of the sandwich to cook until golden brown.
Served by itself, or with a soup, this sandwich is a healthy meal!
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
Bake at 425° for 30 minutes or until browned and crisp.
You can also prepare dips by trying out these lovely salad dressings recipes too!
It is important that you know which is the best meat option for your specific diet and lifestyle, for most types of meat, more fat means more flavor, but a healthy seasoning can boost the flavor without fat.
Don’t be fooled by fancy names, the USDA grades meat based on juiciness, flavor, and texture, but it doesn’t take nutritional information into account, therefore cuts labeled “Prime” are the fattiest, with thick marbling, which can be read as layers of fat, tender meat, and lots of flavor. “Choice” cuts are high quality but leaner, and “Select” meats are the leanest cuts with little to no marbling.
The following chart will can give you a more complete guide on how to choose the healthiest meats depending on your taste:
Recent studies have questioned the popular idea that saturated fat is linked to cardiovascular disease and other health problems, but some research actually suggests a little saturated fat can actually be beneficial to health.
Those sticking to a Paleolithic or low-carbohydrate, high-fat diet may want to seek out fattier steaks and chops.
People trying to manage high blood pressure or cholesterol are often advised to pick leaner cuts of meat.
The great meat debate isn’t just about fat content, consumers are considering more environmentally friendly and ethical choices like grass-fed beef and free-range chicken which tend to be slightly lower in overall fat and higher in omega-3 fatty acids than conventional meats because of the compounds found in grass and other naturally-occurring animal feed.
Artichoke and Fresh Mozzarella Sandwiches
• 2 6-ounce jars marinated artichoke hearts, drained, chopped
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
• 12 ounces fresh water-packed mozzarella, drained, sliced
• 8 tablespoons green olivada
Greek Salad Pita Sandwiches
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 1/4 cups chopped seeded plum or cherry tomatoes
• 1 cup diced seeded peeled cucumber
• 1 cup chopped green bell pepper
• 2/3 cup chopped red onion
• 1/2 cup chopped radishes
• 1/2 cup chopped fresh Italian parsley
• 1 cup crumbled feta cheese (about 4 1/2 ounces)
• 4 8-inch diameter whole wheat pita breads, halved
Feta, Garbanzo Bean, and Eggplant Pita Sandwiches
• 2 tablespoons olive oil
• 1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
• 1 1/2 cups chopped onions
• 1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
• 1 tablespoon ground cumin
• 1 tablespoon fresh lemon juice
• 4 tablespoons chopped fresh mint, divided
• 5 tablespoons crumbled feta cheese, divided
• 3 pita bread rounds, warmed in oven or toasted
Tuna Salad on Olive Bread with Arugula
• 2 6-ounce packages albacore tuna packed in water, drained
• 3/4 cup mayonnaise
• 1/2 cup chopped green onions
• 1/4 cup diced seeded English hothouse cucumber
• 1/4 cup minced fresh dill
• 1/4 cup drained capers
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh tarragon
• 12 1/3-inch-thick slices olive bread
• 1 cup arugula