Add these bites of vegetables bursting with flavor to your next meal.
Calories109 Per Serving
Protein1g Per Serving
Fiber2g Per Serving
|Total Fat||7.0 g|
|Saturated Fat||1.0 g|
|Polyunsaturated Fat||0.8 g|
|Monounsaturated Fat||4.9 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||2 g|
1½ fat, 2 vegetable
1 lb cut carrots (cut in to ¼ inch slices - pennies)
1 small finely chopped onion
1 finely chopped bell pepper (any color)
1/4 cup olive oil, extra virgin
8 oz canned, no salt added, low-sodium tomato sauce
1/3 cup apple cider vinegar
1/2 tsp Dijon mustard
1/2 tsp low-sodium soy sauce
2 Tbsp brown sugar
Place carrot slices in a medium pot, cover with water. Bring to a boil over high heat, reduce heat to medium-high and cook until crisp-tender (5-8 minutes). Add onion and pepper and boil 1-2 minutes more. Drain vegetables and set aside.
In the same pot, combine oil, tomato sauce, vinegar, mustard, soy sauce and brown sugar. Cook over medium heat 2-3 minutes, stirring continuously, until heated through and well mixed. Add vegetables and toss to coat. Serve warm or refrigerate 4 hours and serve as a salad.
Healthy Recipes for the Heart
This digest-size recipe booklet contains 28 recipes, including Baked Flautas, Carne Asada with Chimichurri Sauce, Macaroni and Cheese with Spinach, Vegetable Migas, Jerk Tilapia Tacos with Zoodle Slaw, and Slow Cooker Thai Chicken Soup; blood pressure info and AHA recommended blood pressure levels; Blood Pressure Measurement Instruction infographic; an inspiring personal story shared by a GR Real Woman; full-color interior and photos; glossy cover; AHA dietary and lifestyle recommendations; Go Red Get Fit info; updated messaging and info about GRFW; and warning signs for heart attack and stroke.