Saturday, June 10, 2023

In case you missed it: Heart-healthy recipes from The Today Show!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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The Today Show food correspondent Joy Bauer is a frequent addition to The Today Show crew. She creates recipes for all occasions including super bowl, Thanksgiving, and Christmas! She has also started creating healthy versions of our favorite unhealthy foods such as nachos and burgers! This morning, Joy unveiled her three latest heart-healthy recipes to kick off American Heart Month, February!

See the complete Heart Health article at

Heart-healthy recipes: Avocados Stuffed with Smoky Black Bean Filling

See the complete recipe article at


• 4 medium Haas avocados, halved with pits removed

• 1 can (15 ounces) black beans, drained and rinsed

• ½ cup orange, yellow or red bell pepper, finely diced

• 1 small tomato, seeds removed and diced

• 1 tablespoon finely diced jalapeño (optional)

• 2 scallions, thinly sliced

• ¼ teaspoon cumin

• ⅛ teaspoon smoked paprika

• ½ teaspoon sea salt, or more to taste

• Freshly ground black pepper

• ⅓ cup fire-roasted tomato salsa

• 1 to 2 tablespoons extra virgin olive oil

• 1 to 2 tablespoons lime juice

• ½ cup (about 2 oz) cotija or feta cheese crumbles (optional)

• 8 corn tortillas

  1. In a medium bowl, combine the black beans, bell pepper, tomato, jalapeño, scallions, cumin, smoked paprika, salt, pepper, salsa, olive oil, and lime juice.
  2. Using a large serving spoon gently scoop each avocado half out of its skin. Place on a serving dish (or tostada, if using) and spoon about ⅓ cup of the bean mixture over each avocado half. Garnish with crumbled cotija or feta cheese.  Serve immediately.
  3. To bake the tortillas: Mist (or brush) the tortillas with olive oil, Place the tortillas on a baking sheet in a single layer, mist (or brush) with olive oil and add a sprinkling of salt and optional cumin and chili powder (fresh minced cilantro is nice, too). Bake in the oven set at 400°F for 5 minutes, flip and bake for another 3 to 5 minutes until they’re crispy and slightly browned. Place each on a plate, top with avocado halves and add black bean filling. Leftover tostadas will keep in a sealed container in the fridge for up to 2 days.
Lemon-Herb Roast Salmon

Lemon-Herb Roast Salmon

See the complete recipe article at


• 1½ pounds wild salmon

• ½ teaspoon kosher salt

• ¼ teaspoon garlic powder

• ¼ teaspoon ground black pepper

• ¼ to ½ cup minced herbs (cilantro, dill or fresh thyme leaves)

• 1 to 2 lemons, thinly sliced

  1. Preheat oven to 425˚F and position a rack to the top position.
  2. Mist a baking sheet with olive oil spray and place salmon (skin side down, if the skin is intact) on the sheet. Mist the top of the fish with olive oil spray or brush on 1 tablespoon olive oil. Sprinkle the salt, garlic powder, and pepper evenly over the top. Then, liberally pack the herbs of choice (cilantro, thyme or dill) generously over the entire fish and place the lemon slices evenly over the top.
  3. Place in the oven on the top rack and roast for about 10 to 15 minutes. Then, set the oven to broil and finish under the broiler for a few minutes to crisp the tops and brown the lemon slices.
  4. Serve immediately with Lemon-Dill Yogurt Sauce on the side as an optional topper.
Lavash Thin Crust Salad Pizza

Lavash Thin Crust Salad Pizza

Seen the complete recipe article at



  • 1/2 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  • 3 loosely packed cups arugula
  • 1/2 cucumber, sliced into half-moons
  • 1/2 cup artichoke hearts, quartered and sliced
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup pitted Kalamata olives (about 10 olives), halved and patted dry
  • 2 tablespoons toasted pine nuts
  • 1 ounce shaved Pecorino Romano cheese (optional)


  • 2 whole-grain lavash bread
  • 2-3 teaspoons olive oil
  • 1/2 to 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • Preheat the oven to 400°F and mist a baking sheet with olive oil spray. Set aside.

For the dressing:

  • In a small bowl, add all of the dressing ingredients and stir until everything is well-combined.

For the salad:

  • In a large bowl, gently toss all of the salad ingredients and mix with 2-4 tablespoons of the dressing.

For the crust:

  • Place the lavash on the prepared baking sheet. Brush each piece with olive oil and sprinkle with garlic powder. Bake for 6 to 8 minutes, until the lavash is crisp and browned on the edges. Cool slightly, then top with the salad and sprinkle with salt and pepper, if desired.

To serve:

  • Serve with extra dressing on the side to drizzle over the top.

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