FOOD Rx

M I X E R A l l s t a r T i p s & To o l s

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“I cannot stress this enough—use parchment paper or foil to line your pans. It makes cleanup a breeze! My sheet pans stay bright and shiny.”

ALLSTAR LISA ATMILLER Ñ

We asked our editors and Allrecipes Allstars—some of the most dedicated cooks in the Allrecipes.com community—for advice on oven roasting and

gear that gets the job done. Here’s what they had to say. By Cheryl Slocum

1

“I have too many burned fingertips from using a towel. It’s the Silicone Oven Mitt for me.”

— ALLSTAR NICOLE FRACK (@frackfamily5) $17 at amazon.com/oxo

2

“At the same time I preheat my oven, I preheat my baking sheet. It allows the food to sizzle and brown quickly.”

— SARAH STONE (@thedailygourmet) “For faster roasting and beautiful browning, keep the oven door closed as much as possible. If you must turn the pan or the food, turn it just once. And if you just gotta peek, use the oven light and peek through the oven window.”

— ALLRECIPES EDITOR IN CHIEF NICHOLE AKSAMIT (@nicholio)

3

“I use my broiler pan* to roast spatchcocked chicken and root veggies at the same time. I place the broiler top over veggies in the bottom and lay the splayed chicken on top. The chicken juices seep through to the veggies in the pan below. It’s heavenly!”

— ALLSTAR DIANA BISHOP (@diana71)

*If your broiler pan has seen better days or wasn’t included with your oven, check out the Williams Sonoma Goldtouch Savory Broiler Pan. $55 for the 13x16-inch base with a nesting rack at williams-sonoma.com

NATALIE RIZZO, MS, RD is a New York-based dietitian, recipe developer, and writer focusing on plant-powered sports nutrition. Connect with her at greenletes.com

February is American Heart Month. Show your ticker a little love with these heart-healthy seasonal

foods. By Natalie Rizzo, MS, RD y ou might already know that the fats in olive oil and salmon may do your heart good. But don’t overlook nuts, citrus, and leafy greens; they’re all powerhouse ingredients for your cardiovascular health. Nuts also contain heart-healthy fats. A six-week randomized controlled trial demonstrated that eating 1½ ounces of almonds per day reduced LDL (bad) cholesterol and abdominal fat, two risk factors for heart disease. Another randomized controlled trial in people with high cholesterol showed that eating 1½ ounces of pistachios per day for 3 months reduced LDL cholesterol levels and improved heart function. And adding a small handful of unsalted nuts to your daily routine can help you reap the benefits. Winter’s bright citrus fruits are also a good choice. While oranges, tangerines, grapefruits, and clementines are known for their immunity-boosting vitamin C, they also boast heaps of potassium, a mineral known for its role in regulating blood pressure. A meta-analysis in the Journal of the American Heart Association (AHA) concluded that consuming 3,500 milligrams per day of potassium may help lower blood pressure. Drink 1 cup of pure orange juice to supply 500 milligrams. Just be sure to avoid juice sweetened with added sugar, which can be detrimental to heart health. Another heart-healthy mineral— magnesium—is found in dark leafy greens such as kale, Swiss chard, and collard greens. A study in the Journal of the AHA observed more than 9,000 participants for eight-plus years and found that low magnesium levels were associated with an increased risk of death from coronary heart disease and sudden cardiac death. Try drizzling kale with olive oil and roasting it in your oven to make kale chips. Shred Swiss chard and collard greens to make a nutrient-packed slaw for a natural magnesium boost. Or put it all together—top leafy greens with citrus segments and crunchy toasted nuts—for one heckuva hearthealthy salad.