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Personal Prescriptions for Heart Health & Cooking Demonstration

February is Heart Month, and in our most recent issue of Heart to Heart we included interviews with a few of our cardiologists about how they stay heart healthy.  

Dr. Michael Zellinger

Michael Zellinger, MD, FACC 

Wake Heart & Vascular Associates 

Heart to Heart: What’s the best heart-healthy advice? 

Dr. Zellinger: I think the most important heart healthy advice is to stop smoking. The next would be to stop eating so much. We take in too many calories each day. Cutting calories, especially carbohydrates, helps in weight loss. My favorite heart-healthy food advice is to use olive oil instead of butter or margarine. 

Heart Healthy Cooking Demonstration 

Speaking of eating heart healthy, tomorrow WakeMed Heart Center is hosting a Heart Healthy Cooking Demonstration in the Heart Center Conference Center.   

Executive Chef Adam Jones of Michael Dean’s Seafood Grill will demonstrate how to prepare a heart healthy meal that’s tasty, too.  Registration is full, but don’t fret if you aren’t able to make it to the event.  Here are the recipes Chef Jones will prepare. 

Grilled Honey Glazed Shrimp Cocktail with Pineapple Sauce
Servings: 3 oz shrimp with 3 oz pineapple sauce
6 oz large shrimp, peeled, deveined
2 tbsp honey
1 tbsp olive oil
1 lemon, juiced
In small bowl, combine honey and lemon juice. Set aside. Brush shrimp with oil and grill until just done or 1 minute per side. Toss shrimp in honey mixture and place in refrigerator to cool. 

Pineapple Sauce
1 cup fresh pineapple, peeled
Pinch cayenne pepper
1 lemon, juiced
1 tbsp honey
In food processor or blender combine all ingredients and puree until smooth. Pour into small bowl and “dip” shrimp in sauce to taste preference.
Calories: 280, Total Fat: 8 g, Saturated Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Sodium: 127 mg, Total Carbohydrate: 35 g, Dietary Fiber: 0 g, Sugars: 30 g, Protein: 17 g 

Wood Grilled Salmon with Black Bean and Artichoke Salad
Servings: 3 oz salmon with ¼ salad mixture
2, 3oz portions salmon
1 cup dried black beans, cooked without salt and drained
1 chopped tomato
1 diced red onion
1 diced green bell pepper
1 jalapeno, seeded, small dice
2 cups chopped artichoke hearts, fresh, cooked without salt
½ cup chopped cilantro
2 tbsp chili powder
1 tbsp cumin
¼ cup extra virgin olive oil
½ cup red wine vinegar
Grill or broil salmon for 6-7 minutes or until done. Combine remaining ingredients and mix well. Spoon a quarter of bean mixture over salmon. Enjoy!
Calories: 445, Total Fat: 26 g, Saturated Fat: 4.5 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 5 g, Sodium: 146 mg, Total Carbohydrate: 28 g, Dietary Fiber: 14 g, Sugars: 4 g, Protein: 25 g