Eat more seafood this week with a poke bowl and easy sheet-pan fish
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Spring has sprung so we’re lightening up and doubling down on seafood options since the American Heart Association recommends eating at least two servings of non-fried fish per week to lower the risk of heart disease and stroke. While red meat should be eaten less often than other types of meat, you don’t have to eliminate it if you like it. When eating red meat, choose a lean cut and trim it of any visible fat. And instead of making meat the featured ingredient, include it with plant-based foods. The steak salad on this week’s dinner menu is an excellent example of this strategy.
What to Eat This Week, April 2, 2024
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Monday
Breakfast: Smoked Salmon Stack
Lunch: Poke Bowl
Dinner: Dylan’s Green Noodles
Snack of choice
Tuesday
Breakfast: Avocado Toast With Grapefruit and Pomegranate
Lunch: Pizza Toast
Dinner: Sheet-Pan Fish With Green Beans and Tomatoes
Snack of choice
Wednesday
Breakfast: Smoked Salmon Stack
Lunch: Carrot Ginger Soup
Dinner: Lavash Pizza With Rotisserie Chicken
Snack of choice
Thursday
Breakfast: Avocado Toast With Grapefruit and Pomegranate
Lunch: Pizza Toast
Dinner: Lucky Greens Steak Salad
Snack of choice
Friday
Breakfast: Yogurt With Fruit and Nuts
Lunch: Carrot Ginger Soup
Dinner: Chicken With Arugula, Potatoes and Garlic Yogurt
Snack of choice
Breakfast
This week’s rotation includes two top heart-healthy ingredients: avocados and salmon. Avocado is a fantastic source of heart-protective omega-3 fatty acids, and smoked salmon is a convenient way to consume fish.
Avocado Toast With Grapefruit and Pomegranate Seeds by Andrea Lynn
Make it with whole grain toast and serve with Greek yogurt or cottage cheese on the side.
Smoked Salmon Stack
Top a whole grain English muffin or slice of toast with plain Greek yogurt, lettuce, tomato, red onion, and smoked salmon. Sprinkle with bagel seasoning if you’d like.
Yogurt with Fruit and Nuts or Seeds
Choose plain or lower-sugar Greek yogurt with one piece or one cup of fruit and up to ¼ cup of nuts or seeds.
Lunch
This week’s lunch menu shows you can put together heart-healthy meals in minutes. While packaged soup can be a convenient way to get your veggies sometimes, it can be high in sodium and may not be appropriate for people on a sodium-restricted diet.
Smoked Salmon Poke Bowl
Top ½ to 1 cup cooked brown rice with ½ cucumber and ⅓ avocado, diced, 1 piece roasted seaweed, crumbled, 2 ounces smoked salmon and a sprinkle of sesame seeds. Drizzle with reduced-sodium soy sauce to taste.
Pizza Toast
Top each half of a toasted whole grain English muffin with pesto, warm, lower-sugar marinara sauce, tomato slices, and cottage cheese. Serve with snap peas on the side.
Carrot Ginger Soup (boxed or canned)
Heat soup according to package directions and top with toasted pumpkin seeds and a dollop of plain Greek yogurt.
Need a recipe? Try this one:
Andrew Zimmern's Carrot Soup with Ginger and Curry by Andrew Zimmern
Dinner
This week’s rotation includes heart-healthy spins on pasta, pizza, and steak. If you want to streamline meal prep, choose the recipes that catch your eye and double (or triple) them to serve later in the week. You can also serve leftovers for lunch.
Dylan's Green Noodles by Dylan Dreyer
This spin on pesto uses baby spinach instead of basil. We recommend using chickpea pasta so you’ll get enough protein to make it a balanced meal. Fix yourself a side salad for an easy veggie boost.
Sheet-Pan Fish with Tomatoes and Green Beans by Yasmin Fahr
This sheet-pan dish is as easy to make as it is to clean up. Most markets sell pre-washed and prepped green beans if you want to simplify it further. Serve it with roasted new potatoes, which you can cook on a separate sheet pan.
Lavash Thin Crust Salad Pizza by Joy Bauer
Made with store-bought, whole grain lavash, this pizza will be on the table faster than takeout. It’s heavy on the veggies and light on the cheese — a ratio that’s better for your heart than a typical slice. Since this meal lacks protein, serve it with rotisserie chicken or sautéed shrimp.
Lucky Greens and Steak Salad with Maple Balsamic Dressing by Jet Tila
Heart-healthy superstars in this steak salad include lentils, leafy greens, pear, pomegranate, and pecans. Balancing red meat with nutritious plant foods is a good way to incorporate it into a healthy menu.
Snacks
Snacks that contain whole food sources of protein and fiber offer a winning formula that keeps you full for hours. Here are a few ideas:
Berries with ricotta cheese
Trail mix made with no added sugar dried fruit, popcorn, and pumpkin seeds
Snap peas with avocado dip. To make the dip, mash ⅓ avocado with ¼ cup defrosted frozen peas. Add a squirt of fresh lime juice and salt and pepper to taste.
Celery spread with cottage cheese
Baby carrots and edamame
This article was originally published on TODAY.com
