My dear friend, Kim, from Cravings of a Lunatic, lost her mom to heart disease 29 years ago and in memory, she often shares stories of her mom on the anniversary of her death. This year, she decided to team up with Jen from Juanita’s Cocina to create a blogging event to help raise awareness and support those who have been effected by heart disease. Because of this, the blogger event, Recipes From the Heart was born.
I’m sure if you ask around, there isn’t a single person you know who hasn’t, in some way, shape or form been touched by heart disease. Even still, how has that changed your lifestyle? Do you try to stick to a healthier diet? Do you exercise more often to help keep your heart in shape? What is one way you are working to keep heart disease at bay?
Last year I began running… not because I actually liked running, but because I know I want to be around for my kids for a long time and knew that regular exercise was a great way to start taking care of myself. We also have tried to incorporate more vegetables into our diets. I don’t necessarily cook diet food (as you can tell from this recipe) but I do have a tendency to put extra nutrition into recipes we know and love. Every little bit helps.
According to recent statistics, Heart Disease is still the leading cause of death for both men and women in the United States with over 600,000 deaths per year. That’s a huge number. I think it’s important that we all take a look to see how we can change this number… it is in our hands. How will you change your lifestyle so you don’t become a statistic. It’s something to definitley think about.
I hope you’ll click through the Recipes From the Heart links below so you can read the stories of my fellow bloggers. We’ve all been touched in some way… let’s do something to change it.
Recipes From the Heart Participants:
Spicy Oven Fries by Cravings of a Lunatic
Healthy Snacking with Radish Dip by Juanita’s Cocina
Arugula, Walnut Pesto by Dinners, Dishes and Desserts
Farro, Apple & Pecan Salad by It’s Yummilicious
Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
Dark Chocolate Covered Walnuts by All Day I Dream About Food
Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
Honey Soy Glazed Salmon by Curry and Comfort
Apple Walnut Spinach Salad by Magnolia Days
Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
Make-Ahead Chocolate Oatmeal by Crumb
Hoisin Flounder by Taking on Magazines
Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
Veggie Nachos by Dine & Dish
Cheesy Quinoa and Asparagus Bake by Hungry Couple
Ahi Tuna Salad by Noshing with the Nolands
Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
Thai Chicken Soup by From Cupcakes to Caviar
Italian Turkey Quinoa Meatloaf by Rachel Cooks
Black Bean Quesadillas by Pastry Chef Online
Sautéed Rataouille with Quinoa by Whipped
Polenta Rounds with Apples and Cheddar by Diethood
Veggie Packed Nachos
Ingredients
- 1 pound ground turkey breast
- 1 15 ounce can Bushs' Red Kidney Beans, drained and rinsed well
- 2 1/2 quarts water divided
- 2 tablespoons taco seasoning
- 1 medium brunch broccoli broken into small florets
- 1 medium head cauliflower broken into small florets
- 8 ounces bite sized tortilla chips
- 2 cups shredded reduced-fat mild cheddar cheese
- 1/4 cup chopped red bell pepper
- 1 2.25 ounce can sliced black olives, drained
Instructions
- In a skillet, cook ground turkey over medium heat until no longer pink; drain. Add kidney beans and warm through. Add 3/4 cup water and taco seasoning. Simmer for 15 minutes.
- Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain.
- Place chips in a shallow, ovenproof dish. Top with turkey and bean mixture, broccoli and cauliflower. In a bowl, combine shredded cheese and red peppers. Sprinkle over vegetables. Top with olives.
- Bake at 350° for 10 minutes or until heated through.
Reading all these posts one after another certainly does make me come face to face with taking my health–heart and otherwise–seriously. My husband’s company has a program you can enter that rewards you for exercising and getting healthier by lowering our insurance premiums. We’ve just decided to enter that program. Quite an incentive, both monetary and health-wise.
I love how much nutrition you were able to pack into these nachos, Kristen! Yum!
These look so good they almost don’t even seem real! I think I could totally bribe my family to eat veggies if I served these! 😉
Thank you so much for supporting such a worthy group!
First of all thank you so much for participating with us today. It really means so much to me to have you take the time to do this.
Secondly I may have laughed my head off at the running comment. I could not help myself, it was priceless and so true right. So many of us do it for that reason.
Huge thanks and hugs from me to you today. xx
So great of you to support this cause and help shine a light on heart disease. And these nachos…are you KIDDING me with these? Yumm!!
A delicious, hearty and healthy meal for a great cause!
Looks so good!!!
Such a great way to show support of your friend, Kristen. Your heart is as good as gold! xoxo
I’ve never thought of piling on so many delicious veggies on my nachos! YUM!!!! I could easily eat the whole dish!!!
What a fun take on nachos, Kristen…and for such a good cause. My family has been the victim of heart disease (both of my grandfathers). If they were still here, I would certainly introduce them to your nachos.
Loving all of the veggies in this!!!
Every little bit DEFINITELY helps and these are such a great alternative to regular nachos! I bet I could even convince the.boy to be down with eating these in front of a football/basketball/insert random sport.
Wow – I am loving all of these posts today about heart health.
And Kristen, this photo is seriously amazing!!! I love the idea of veggie nachos, and your photo makes me want to dive in STAT! 🙂
What a great way to get more veggies in your diet. I too run so I can set a good example for my son, and be around for my grandkids some day!
Those nachos look incredible! And for such a great cause!!
Love your blog! These nachos sound incredible:)
What a great take on nachos, I’m putting broccoli and cauliflower on my nachos from now on!
What a great awareness campaign and what a spectacular dish! 😀
What a wonderful, wonderful post! I love that you made a beautiful and delicious looking dish that is heart healthy!!
I love, love this idea! Crisp veggies, and all the great nacho flavors. Really can’t go wrong.
Wow, that looks simply amazing. Nicely done and what a great photo!!
Healthy nachos – I’m all in. So nice to see a good alternative to the regular salt and fat laden recipes.
I love these! I think we will have to make them tonight for dinner!
What a neat way to get some more veggies into your food! I have so got to try this.
Whoa. Broccoli and cauliflower with nachos?! Those are my two favorite vegetables! Never would have guessed to make nachos with them.
Hi Kristen,
these nachos sound incredible:)
Crisp veggies, will be my next try
Cheers Paul