Carrot, Parsnip and Edamame Salad

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Number of servings: 6-8

Quantity Ingredient
1 bag (500g) Frozen, shelled edamame
3 large Carrots, peeled and grated (about 1 lb)
2 medium Parsnips, peeled and grated

(about ½ lb)
3 tbsp. Fresh parsley, chopped
2 tbsp. Peanut butter
2 tbsp. Reduced-sodium soy sauce
1 tbsp. Unseasoned rice vinegar
1 tbsp. Fresh ginger, minced
1 clove Garlic, minced
¼ tsp. Hot pepper sauce

Method

  1. In a medium pot of boiling water, cook edamame for 4 minutes. Drain and rinse in cold water, then drain well.
  2. Place edamame in a large bowl, add carrots and parsley.
  3. In a small bowl, whisk together – peanut butter, soy sauce, vinegar, ginger, garlic and hot pepper sauce.
  4. Drizzle over salad ingredients in the bowl and toss well to mix.

NOTE: This can be made up to 2 days in advance if covered and refrigerated.

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart-healthy recipes provided by Marsha Rosen, RD (Registered Dietitian). Marsha is Mike Salem’s sister and in addition to offering private nutrition counselling, Marsha provides group lectures, seminars and cooking demonstrations, and is a sought-after contributor to health-related publications.

If you have a nutrition question for our dietician, you can email Marsha here…

Do you have a heart-healthy recipe that you would like to share? Send your recipes to info@mikeynetwork.com

Corn, Potato and Shrimp Chowder

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corn potato shrimp chowder recipe

Number of servings: 4

Quantity Ingredient
2 tsp. Vegetable oil
1 Sweet onion, finely chopped
1 clove Garlic, minced
1 tsp. Dried dill weed
Pepper  
1 Potato, peeled, cut into ½ inch cubes
1 ½ cups Corn kernels, fresh or frozen (thawed)
2 cups Water
¼ cup All-purpose flour
2 cups 1% Milk
1 lb Raw medium size shrimp, shell off
1 tsp. Lemon zest, grated
3 tbsp. Lemon juice, fresh squeezed

Method

  1. In a large pot, heat oil over medium heat.
  2. Sautḗ onion, garlic and dill weed for about 5 minutes or until the onions are softened.
  3. Stir in potatoes, corn and water; bring to a boil over high heat.
  4. Cover, reduce heat to medium-low and simmer for 5-10 minutes or until the potatoes are almost tender.
  5. Increase heat to medium.
  6. Whisk flour into the milk and gradually stir this into the pot. Stir gently.
  7. Stir in shrimp. Simmer, uncovered and stirring gently but often for about 5 minutes – until the shrimp are firm and pink and the soup has thickened. – do not let this boil.
  8. Stir in lemon zest and juice.
  9. Season with pepper, to taste.

Enjoy!

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart-healthy recipes provided by Marsha Rosen, RD (Registered Dietitian). Marsha is Mike Salem’s sister and in addition to offering private nutrition counselling, Marsha provides group lectures, seminars and cooking demonstrations, and is a sought-after contributor to health-related publications.

If you have a nutrition question for our dietician, you can email Marsha here…

Do you have a heart-healthy recipe that you would like to share? Send your recipes to info@mikeynetwork.com

Grilled Chicken Strips

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Number of servings: 4-6

Quantity Ingredient
2 tbsp. Rice vinegar
1 tbsp. Dijon mustard
1 tbsp. Fresh parsley, minced
2 tsp. Canola oil
1 clove Garlic, minced
¼ tsp. Ground pepper
1 lb Boneless, skinless chicken breasts

Method

  1. Cut the chicken breasts into 3-4 strips each – depending on how large they are.
  2. In a medium bowl, mix together – vinegar, mustard, parsley, oil, garlic and pepper.
  3. Pour this over the chicken strips, mix well to coat evenly.
  4. Let stand 10 minutes, or cover and refrigerate up to 24 hours.
  5. Heat the grill or BBQ to medium-high heat.
  6. Place the marinated chicken strips on the greased grill/BBQ for about 5 minutes each side. Turn once or twice and check the temperature to make sure it has reached 165⁰ F.

NOTE: These can be used with vegetables and rice or potatoes or, in a sub bun with garnishes, or cut into a salad. It’s always handy to have these on hand but keep them covered and refrigerated for no longer than 3 days.

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart-healthy recipes provided by Marsha Rosen, RD (Registered Dietitian). Marsha is Mike Salem’s sister and in addition to offering private nutrition counselling, Marsha provides group lectures, seminars and cooking demonstrations, and is a sought-after contributor to health-related publications.

If you have a nutrition question for our dietician, you can email Marsha here…

Do you have a heart-healthy recipe that you would like to share? Send your recipes to info@mikeynetwork.com

Spinach and Green Pea Soup

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Number of servings:  4

Quantity Ingredient
4 Green onions, chopped
3 cloves Garlic, minced
1 large Baking potato, peeled and diced (about 1 ½ cups)
1/8 tsp Ground nutmeg
1 ½ cups Reduced sodium – vegetable or chicken broth
1 pkg (227g) Baby spinach
1 cup Frozen green peas, thawed
2 cups 1 % milk
2 tbsp. Lemon juice, freshly squeezed
Pepper To taste
¼ cup Low-fat sour cream
3 tbsp. Fresh chives, chopped

Method

  1. In a medium pot, combine green onions, garlic, potato nutmeg and broth and bring to a boil over high heat.
  2. Cover, reduce the heat to medium-low and boil for 5-10 minutes or until the potatoes are almost tender.
  3. Stir spinach and peas into the soup. Cover and boil for about 5 minutes, or until the spinach is tender.
  4. Use an immersion blender in the pot, or transfer to a blender in batches. Puree until smooth.
  5. Return the soup to the pot, add the milk and heat over low heat, stirring for 2-3 minutes until steaming. Do not let it boil.
  6. Drizzle in lemon juice, stirring constantly. Season with pepper to taste.
  7. In a small bowl, stir together sour cream and chives.
  8. Ladle the soup into each bowl and garnish with a dollop of the herbed sour cream – swirl slightly.

Enjoy!

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart-healthy recipes provided by Marsha Rosen, RD (Registered Dietitian). Marsha is Mike Salem’s sister and in addition to offering private nutrition counselling, Marsha provides group lectures, seminars and cooking demonstrations, and is a sought-after contributor to health-related publications.

If you have a nutrition question for our dietician, you can email Marsha here…

Do you have a heart-healthy recipe that you would like to share? Send your recipes to info@mikeynetwork.com

Congenital Heart Disease Awareness Week

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From February 7th to the 14th, is Congenital Heart Disease Awareness Week in Canada. Although the disease is not well-known to many Canadians, it is one of the most common birth defects, affecting one in every one hundred children. At the Mikey Network, we understand the impact that this disease can have on individuals and families, as we regularly deal with young men and women who have CHD.

For those that don’t know, the word congenital means “present at birth”. The congenital heart defect occurs when the heart or the blood vessels near the heart don’t develop normally before birth.

There is no known cause for the disease, but in traceable cases, it is often caused by:

  • Viral infections such as measles.
  • Inherited
  • Down Syndrome
  • Drug or alcohol abuse during pregnancy

Although it is one of the more common birth defects, the survival of children with the disease has greatly increased thanks to medical advances in Canada and around the world.  Today, more than 90% that have (CHD), survive well into their adult life.

To learn more about CHD, we recommend the following resources.

Canadian Congenital Heart Alliance – Great resource for both children and adults that are affected by the disease.

University of Ottawa Heart Institute – Provides great insight into CHD, and defines symptoms and specific forms of the disease. They also have a clinic that provides care to adults with congenital heart defects once they become adults.

Canadian Adult Congenital Heart Network – pools the knowledge and experience of congenital heart disease professionals.