Skip to main content

Mansfield Magazine

3 Simple Heart-Healthy Recipes You Need to Try

Jan 25, 2017 06:30AM ● By Melanie Heisinger
Eating healthy is always something to strive for on a daily basis. However, eating healthy in a way that also benefits your heart and its optimal function is an important factor to keep in mind, too. 

In an article we recently published, "Improving Heart Health with a Focus on Mind and Body," we talk all about the importance of a healthy heart. What you put in your body is a big part of that. 

We've compiled a few easy and simple heart-healthy dishes, as seen on, for you to try. 

1. Roasted Salmon, Green Beans, And Tomatoes

This Mediterranean-inspired dish adds just enough olive oil for the health benefits without excessive calories.


6 clove garlic
1 lb. green beans
1 pt. grape tomatoes
½ c. pitted kalamata olives
3 anchovy fillets
2 tbsp. olive oil
kosher salt
1 skinless salmon fillet


1. Heat oven to 425 degrees F. On a large rimmed baking sheet, toss together the garlic, beans, tomatoes, olives, and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until the vegetables are tender and beginning to brown, 12 to 15 minutes.

2. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat. Season the salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with the vegetables.

View full recipe here

2. Fusilli With Broccoli Pesto

The broccoli in this pasta sauce is a tasty and nutritious swap for the usual pesto herbs. Vegetarians and meat lovers will both enjoy this surprisingly flavorful dish!


12 oz. fusilli pasta
12 oz. frozen broccoli florets
2 clove garlic
½ c. fresh basil leaves
3 tbsp. olive oil
1 tbsp. grated lemon zest
kosher salt
Toasted sliced almonds
grated Parmesan cheese


1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot.

2. Meanwhile, in a microwave-safe bowl, combine the broccoli, garlic, and 1/2 cup water. Cover and cook on high, stirring once halfway through, until the broccoli is tender, 5 to 6 minutes. Transfer the mixture (liquid included) to a food processor. Add the basil, oil, zest, and 3/4 teaspoon salt, and purée until smooth.

3. Toss the pasta with the pesto and 1/4 cup of the reserved liquid (adding more liquid if the pasta seems dry). Sprinkle with almonds and Parmesan, if desired.

View full recipe here

3. Hearty Bean Burrito Bowl

This deconstructed burrito leaves out the carb-heavy tortilla and subs in brown rice for the usual white; it's a healthier version of the classic Mexican dish.


3 tbsp. fresh lime juice
2 tbsp. olive oil
½ tsp. ground cumin
Kosher salt and pepper
2 c. cooked brown rice
1 can black beans
½ head romaine lettuce
1 c. roughly chopped fresh cilantro
1 pt. grape tomatoes
1 avocado
½ small red onion
lowfat sour cream
tortilla chips
Lime wedges
Hot sauce


1. In a small bowl, whisk together the lime juice, oil, cumin, and 1/2 teaspoon each salt and pepper.

2. Divide the rice and beans among serving bowls. Top with the lettuce, cilantro, tomatoes, and avocado.

3. Sprinkle with the red onion, then drizzle with the dressing. Serve with sour cream, tortilla chips, lime wedges, and hot sauce, if desired.

View full recipe here

All content courtesy of

Like what you're reading? Subscribe to Mansfield Magazine's free newsletter to get regular updates

Embed this content on your website