Welcome to The Cooking Cardiologist Blog! I write about health, food and cooking from my perspective as a cardiologist (as you can imagine, there’s a lot to know). If you don’t see something you’re interested to know, please ask!
It is that time of year already. At the start of the New Year, we tend to reflect on how we want or need to improve and start lists of resolutions for the year to come.
As The Cooking Cardiologist, I encourage you to improve your health this year by eating healthier, increasing exercise, and maintaining a healthy weight and cholesterol level. Just because you eat healthy doesn’t mean your food cannot taste good. The best way to stick to your resolutions and accomplish your goals is to eat food that is satisfying, delicious and healthy. Check out my cookbook, Cooking with Heart, for meals that will help you reach your goal of living a healthy lifestyle.
During these cold winter months, I love to make soup. It is so comforting to have a bowl of warm, rich, hearty soup. But if you’re like me, the creamy soups are the ones you crave. Many people think that a healthy soup can’t be cream based, and they cut it out of their diets. With a few simple modifications, you can turn your favorite soup into a healthier option. In fact, my Cream of Any Vegetable Soup is the perfect alternative to heavy, fatty cream soups recipes. This soup has fewer calories and less fat than most cream based soups and it can help lower your cholesterol.
The secret? I swap the heavy cream for plain soy milk – not the vanilla or sweetened varieties – or fat-free half-and-half. This recipe is great because you can use whatever vegetable is on sale or in season throughout the year. It can even be used in the summer. Just chill before serving.