Heart disease is the leading cause of death in women in the United States; yet, it is largely preventable with the help of a heart-healthy diet.
Celebrity Chef Antonia Lofaso, a fan favorite on Bravo’s “Top Chef All-Stars,” knows firsthand how important it is to eat heart healthy. Her mother was recently diagnosed with early signs of heart disease, and both women have been working together to make small changes in the kitchen. Here are a few of their favorite heart-healthy eating tips:
Pantry Potential: Fill the pantry with heart-healthy surprises that add crunch, dimension and layers of flavor without too much salt, fat and sugar. Good solid flavor boosters include nuts or homemade croutons, flavorful soups as ready-made marinades, dried fruits for balanced sweetness, and herbs and spices.
Swap it Out: Any heart-healthy eating plan needs to taste good, so consider swapping out ingredients in family favorite recipes, like lasagna. Consider subbing out ingredients like heavy cream and cheese with ingredients that naturally boost flavor, like acid from citrus fruit or even lower sodium cream of chicken or mushroom soup.
Look at the Label: When grocery shopping, read labels to identify high-quality ingredients and products that are heart healthy. Not quite sure what to look for? The American Heart Association makes it easy with their Heart Check mark, which indicates a product has met their criteria for a heart-healthy food.
Chef Lofaso has taken these tips and put them into action with her fresh, seasonal take on Panzanella salad. With cues from her Italian roots, the addition of vibrant, seasonal fruits and vegetables, such as arugula, red onion and tangerines, and an added boost of flavor from Campbell’s Healthy Request Tomato soup, this dish is perfect for any night of the week or a heart-healthy lunch at work.
For more heart healthy tips, visit www.addressyourheart.com.
* * *
Chef Antonia Lofaso’s Goat Cheese Panzanella with Chicken, Tangerines and Tomato Vinaigrette
A fresh, seasonal take on Chef Lofaso’s famous Panzanella salad from her acclaimed Los Angeles restaurant, Black Market Liquor Bar, this recipe takes cues from her Italian roots and features vibrant vegetables, such as arugula and red onion as the base. Chef Lofaso substitutes tangerines instead of a traditional tomato to add sweetness and acid, and boosts the flavor of the vinaigrette with Campbell’s(r) Healthy Request(r) Tomato soup. This dish is perfect for any night of the week and even easy to assemble for a heart-healthy lunch at work.
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 servings
3oz crumbled reduced fat goat cheese
6 cup arugula
6 tangerines, supremed (peeled and sectioned)
2 – 4oz butterflied chicken breasts
1/2 small red onion, shaved
4 pieces Pepperidge Farm(r) Whole Grain 100% Whole Wheat bread
1T extra virgin olive oil
1/4 cup white balsamic vinegar
2T Campbell’s(r) Healthy Request(r) Condensed Tomato soup
3T chopped flat leaf parsley
4T freshly picked basil
2T chopped shallots (or 1t of chopped garlic if shallots are unavailable)
1/2t salt & pepper
1. Preheat oven to 250F. On a medium baking sheet, brush 2t extra virgin olive oil on Pepperidge Farm(r) Whole Grain 100% Whole Wheat bread and allow to dry out in the oven for about 15 minutes until bread becomes crisp to the touch. Break dried bread into 1/2 inch pieces about the size of a large crouton and set aside.
2. In a medium mixing bowl, whisk together vinegar, Campbell’s(r) Healthy Request(r) Condensed Tomato soup, shallots and chopped parsley. Slowly stream in remaining extra virgin olive oil. Set aside.
3. Prepare 2 – 4oz butterflied chicken breasts. Season with 1/2t salt and pepper and coat lightly with nonstick cooking spray. Place chicken breasts on a suitable high heat baking sheet and place in broiler on high for 3 minutes on each side. Allow to cool. Chop once cooled.
4. In a large mixing bowl, combine arugula, red onion, bread, chopped grilled chicken, goat cheese and dress lightly with tomato vinaigrette. Garnish with tangerines and fresh basil before serving. (We don’t want the tangerines to break apart so just lay them gently throughout the salad to serve.)