Many risk factors for heart disease and stroke are in your control, including diet. With February being Heart Month, consider the following ways to help keep your heart healthy:
Maintain a healthy weight. Keeping your weight in check isn't easy, but the payoff to your heart is worth it. Managing your weight through diet and exercise can help reduce high blood pressure.
Reduce stress. Stress can increase the risk of heart disease and stroke — and even that's something to stress over. Everyone can get stressed from time to time, so learn what your stressors are and find coping strategies.
Get moving. Exercise does much more than get your heart rate up. Adding regular activity into your routine can also help manage weight, encourage healthy eating habits and reduce stress.
Eat well. Making heart healthy choices doesn't have to be boring or bland. Including more plant-based foods in your routine is a good place to begin. Start with simple swaps like using Becel margarine in place of butter.
Celebrate Heart Month with this tasty Quinoa Bowl or visit becel.ca for more delicious, plant-based recipes.
Quinoa Bowls with Golden Turmeric Cauliflower
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
1 small head cauliflower (about 1 lb/450 g), trimmed and cut into bite-size florets, about 5 cups
4 tbsp (60 mL) Becel with Avocado Oil margarine, melted and divided
1 small red onion, chopped
1 cup (250 mL) uncooked quinoa
2 tbsp (30 mL) chopped fresh mint
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) ground cumin
1 large avocado, peeled and sliced
1/4 tsp (1 mL) crushed red pepper flakes (optional)
Directions:
1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of a rimmed baking sheet. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of baking sheet. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and stir in mint. Combine remaining margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa between 4 bowls. Top each evenly with cauliflower, red onion and avocado.
