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Super Spinach Salad

1 Tbsp olive oil

1 Tbsp honey

1 lemon, juiced

1 pound baby spinach

1 cup blueberries

1/2 red onion, thinly sliced

3 tablespoons blackening spice, reduced sodium (see recipe below)

2 lb raw shrimp, peeled and deveined

3/4 cup almond slivers, toasted

2 Tbsp white raisins

Blackening Spice, Reduced Sodium
5 tsp Paprika

1 tsp dried Oregano

1 tsp dried Thyme

1 tsp Cayenne pepper

1/2 tsp Black Pepper

1/2 tsp White Pepper

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Mix all spices in a bowl to combine. Store in an airtight container or jar with a shaker on it for up to 6 months.


back home

Whisk the honey, lemon juice and olive oil together.
In a large bowl, top the spinach with the blueberries and red onion slices.

Spray a large skillet with pan spray and heat over medium-high heat. Sprinkle the blackening spice evenly over the shrimp. Add to the pan and cook for 1 to 2 minutes per side, just until cooked through. Add the lemon juice mixture and bring to a simmer.
Pour the shrimp and dressing onto the spinach while it’s still hot to slightly wilt the spinach. Sprinkle almonds and white raisins on just before serving. Serves 6

Nutrition Info Served Together: Cals 318, Total Fat 11.8g, Sat Fat 1.4g, Chol 230mg, Sodium 283mg, Fiber 5g, Carbs 19g, Pro 36g

This recipe combines several superfoods together
to make a sweet and spicy meal that packs a big nutritional punch. Spinach, blueberries, almonds and olive oil are all considered superfoods for their healing properties. Eat this during the winter months to boost immunity and fight off colds and viruses. Blueberries are fill of vitamin C and antioxidants and spinach is high in zinc and
vitamin K.