About three years ago I started my fitness journey, and at the time I convinced myself that it was to difficult for me to tackle all of my food issues, so I stuck with lots and lots of work outs. I figured if I could take on the “food monster” by burning more calories than I consumed I would win! I did…well kind of sort of.

Yes, an increase in my activity level, along with a strict, consistent, morning work out did shed the pounds fast. I did Boot Camp 5 days a week in the am, kick boxing three times a week along with running and overall body classes multiple days during the week.

The drawback with this thought process is I COULD NEVER REST! What if I had an injury that required rest? Forget it! Rest with the same eating habits = a chubby me within no time! My point is that I had to take on a “whole healthy lifestyle” that included healthy eating.

I did eventually start working the better eating into my routine. With support along with healthy sites to reference such as The Fit Shack my eating and awareness continues to improve. Anyway a couple of my favorite “healthy heart recipes”

Grilled Salmon

Ingredients
Marinade:
½ cup plain nonfat yogurt
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
1 teaspoon curry powder1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

4 (5- to 6-ounce) salmon fillets*
1 cedar or alder grilling plank, soaked for 1 hour
½ teaspoon kosher salt

Instructions
1. Combine marinade ingredients in large zip-top plastic bag. Add fish; seal. Marinate in refrigerator at least 4 hours or overnight.
2. Preheat the grill.
3. Place salmon skin side down on plank. Sprinkle salmon with kosher salt. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.

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Sautéed Shrimp on Warm Black Bean Salad

From Good Housekeeping

Sure, shrimp has more cholesterol than other seafood, but it’s still heart smart because it’s so low in fat and calories. And fiber-packed black beans outscore all other beans in antioxidants.

INGREDIENTS
1 1/4 pound(s) large shrimp, shelled and deveined *
2 teaspoon(s) olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 teaspoon(s) ground cumin
1 can(s) (15- to 19-ounce) black beans, rinsed and drained
2 tablespoon(s) chopped fresh cilantro leaves
DIRECTIONS

1. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.
2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.
3. Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

Some of my favorite healthy heart foods: GARLIC, EXTRA-VIRGIN OLIVE OIL, ALMONDS, CAYENNE CHILI PEPPER, BROCCOLI, ORANGES, SALMON, BLACK BEANS, DRIED CHERRIES and LOWFAT OR NONFAT YOGURT.

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What do you think?

*If you are not a fish fan these dishes are still delicious without!