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questionnaire that’s getting good reviews by users for charting your personal risk factors for heart disease. The results are compelling, and you can take immediate action — if necessary — to change or control any risks. A 12-week follow-up support program helps you track what you’re eating, thinking and feeling. Says Haley: “It has definitely helped me pick out trends in my own eating and made me better informed about the choices I do have.” Indeed, personal motivation is arriving right into my inbox now: the Heart and Stroke Foundation is sending me supportive e-mails about controlling my fat and salt levels and increasing my physical activity. I’ve also taken a hard look at my home cooking routine, starting in the grocery aisles. Knowing that our best food choices are found around the perimeter of grocery This hearty dish always stores — whole fresh fruit, vegetables, dairy and meat — while processed foods incurs rave reviews at lurk in the middle aisles, I am steering a wide berth the table. I replaced around the ready-made, high-sodium products the lamb with skinless (so long, nacho chips!). I’ve turned the guide’s recommended “four to chicken and the safflower 10 servings of fruits and vegetables a day” into a oil with olive oil, cut out fun personal challenge. Cooking delicious heart-healthy recipes makes the butter and reduced the goal attainable. When I prepared the delicious the salt. tagine, a Moroccan slowcooked stew, that follows, I visualized its ultimate presentation at the table: an inviting mound of cooked whole grains (kamut, brown rice or couscous), with a moderate portion of the tagine, which happily contains some of my recommended daily quotient of lean meat, fruit, nuts and fat. Winter stews and tagines naturally call out for green leafy accompaniments so I sautéed collard greens and ramped up the day’s fruit allotment (and kept to my North African theme) with a starter salad of orange segments, red onion and pomegranate seeds. Lamb or Chicken Tagine This hearty dish always receives rave reviews at the table. I replaced the lamb with skinless chicken, the safflower oil with olive oil, eliminated the butter and reduced the salt. It can be prepared in a tagine, a special covered clay dish, on

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Profile for Boulevard Magazine

Boulevard Magazine - January/February 2010 Issue  

BOULEVARD MAGAZINE is designed to capture the personality, culture and vitality that is Victoria by focusing on the Arts, People, Trends, Fo...

Boulevard Magazine - January/February 2010 Issue  

BOULEVARD MAGAZINE is designed to capture the personality, culture and vitality that is Victoria by focusing on the Arts, People, Trends, Fo...

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