It’s Sunday… which means it’s cookin’ time!
If you’re following Healthy Hearts on Facebook, then you probably saw the article I posted about EGGS. For those of you that didn’t get a chance to read it, I’ll summarize: A meta-analysis of eight studies found no evidence of an association between egg consumption and either coronary heart disease or stroke. hallelujah!
I wish the American Heart Association would revise their outdated recommendation to limit dietary cholesterol to 300 mg daily to prevent cardiovascular disease. More and more research has proven little correlation between dietary cholesterol intake and blood cholesterol levels.
Eggs also bring so many health benefits to the table! Including:
Selecting the healthiest egg can be quite daunting, with claims crammed onto cartons and prices ranging from $1.98 to more than $6 a dozen. Cage-free? Brown vs. white? Organic? Free-range? Added Omega 3’s?
Good Lordy, what do I choose? This article deciphers all of those crazy carton claims. My recommendation… find a local farm and buy local eggs. You get to see where the chickens live with your own two eyes. Find a local egg farmer at LocalHarvest.com.
…and onto the good stuff
This week’s recipe is courtesy of Laura’s Sweet Spot.
Replacing much of the mayo with avocado (healthy fat) makes this recipe a bit more fat-friendly 🙂
I enjoyed my egg salad on my favorite whole-grain crackers, Ak-Maks! Finding 100% whole grain crackers without artificial colors/flavors and preservatives is nearly impossible.
I can pronounce everything on the label 🙂 yayyyyy!
Enjoy your last week of January!
2013 is already flyin’ by!