A Healthy Heart is a Happy Heart! Marilyn Denis Brings Heart Health to the Table

February is Heart and Stroke Awareness Month and each year it reminds us all to be mindful of heart-health. Pumping up this year’s heart and stroke conversation, CTV’s THE MARILYN DENIS SHOW invites a panel of experienced health professionals to discuss the misconceptions and benefits of heart and stroke health today (Feb. 6). Following the broadcast, the episode will available on demand on Marilyn.ca.

Kicking off the episode, special guests Dr. Paula Harvey, Dr. Donna May Kimmaliardjuk, chef and regular expert on THE MARILYN DENIS SHOW Christine Cushing, registered dietitian Nishta Saxena, and fitness and wellness expert Jim Karas, discuss with Marilyn Denis, the signs and symptoms of heart attack and stroke. The panel also discusses the five “unders” related to women and heart health, which includes: under-aware, under-researched, under-diagnosed, under-treated, and under-supported.

Demonstrating how healthy life choices can better one’s heart-health, later in the episode, Nishta Saxena returns to provide her professional opinion on the new Canada Food Guide as it relates to heart and stroke health, while Christine Cushing makes a heart-healthy recipe filled with vegetables, fruits, and protein.

Let’s embark on the journey to a healthy heart together with Christine Cushing’s delicious heart-healthy recipe below:

 

Baked Trout fillets with Edamame and Fennel Orange Slaw (SERVES 4)

 

1 Tbsp. olive oil (15 ml)

4 rainbow trout fillets, about 5-6 oz. each (150 –180 gm)

1 tsp. coriander, ground (5 ml)

1tsp. fennel seeds, ground (5 ml)

Freshly cracked black pepper

1 cup steamed edamame beans (250 ml)

 

Slaw:

½ bulb raw fennel, trimmed and thinly sliced

1 orange, segmented + grated zest and juice reserved

1/ 2 red onion, thinly sliced

1 Tbsp. extra virgin olive oil (15 ml)

Pinch sumac, optional

Fresh parsley, chopped to taste

Freshly cracked black pepper

Preheat oven to 375 degrees F.

 

Drizzle each fish fillet with olive oil sprinkle with spices and place on a baking sheet lined with parchment paper, skin side down.

Bake for 13-15 minutes until fish is just firm to touch and cooked through. At the halfway point of baking fish, add the edamame to the baking sheet with fish and return to oven.

Meanwhile, prepare the slaw by combining all ingredients in a bowl.  Toss to blend well.

Serve fish, edamame, with slaw.

Enjoy! Your heart will thank you!

 

THE MARILYN DENIS SHOW airs live weekdays at 10 a.m. ET on CTV, CTV.ca, and CTV Mobile, again at 11 a.m. ET on CTV2, and on demand at Marilyn.ca (check local listings).

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A Healthy Heart is a Happy Heart! Marilyn Denis Brings Heart Health to the Table

February is Heart and Stroke Awareness Month and each year it reminds us all to be mindful of heart-health. Pumping up this year’s heart and stroke conversation, CTV’s THE MARILYN DENIS SHOW invites a panel of experienced health professionals to discuss the misconceptions and benefits of heart and stroke health today (Feb. 6). Following the broadcast, the episode will available on demand on Marilyn.ca.

Kicking off the episode, special guests Dr. Paula Harvey, Dr. Donna May Kimmaliardjuk, chef and regular expert on THE MARILYN DENIS SHOW Christine Cushing, registered dietitian Nishta Saxena, and fitness and wellness expert Jim Karas, discuss with Marilyn Denis, the signs and symptoms of heart attack and stroke. The panel also discusses the five “unders” related to women and heart health, which includes: under-aware, under-researched, under-diagnosed, under-treated, and under-supported.

Demonstrating how healthy life choices can better one’s heart-health, later in the episode, Nishta Saxena returns to provide her professional opinion on the new Canada Food Guide as it relates to heart and stroke health, while Christine Cushing makes a heart-healthy recipe filled with vegetables, fruits, and protein.

Let’s embark on the journey to a healthy heart together with Christine Cushing’s delicious heart-healthy recipe below:

 

Baked Trout fillets with Edamame and Fennel Orange Slaw (SERVES 4)

 

1 Tbsp. olive oil (15 ml)

4 rainbow trout fillets, about 5-6 oz. each (150 –180 gm)

1 tsp. coriander, ground (5 ml)

1tsp. fennel seeds, ground (5 ml)

Freshly cracked black pepper

1 cup steamed edamame beans (250 ml)

 

Slaw:

½ bulb raw fennel, trimmed and thinly sliced

1 orange, segmented + grated zest and juice reserved

1/ 2 red onion, thinly sliced

1 Tbsp. extra virgin olive oil (15 ml)

Pinch sumac, optional

Fresh parsley, chopped to taste

Freshly cracked black pepper

Preheat oven to 375 degrees F.

 

Drizzle each fish fillet with olive oil sprinkle with spices and place on a baking sheet lined with parchment paper, skin side down.

Bake for 13-15 minutes until fish is just firm to touch and cooked through. At the halfway point of baking fish, add the edamame to the baking sheet with fish and return to oven.

Meanwhile, prepare the slaw by combining all ingredients in a bowl.  Toss to blend well.

Serve fish, edamame, with slaw.

Enjoy! Your heart will thank you!

 

THE MARILYN DENIS SHOW airs live weekdays at 10 a.m. ET on CTV, CTV.ca, and CTV Mobile, again at 11 a.m. ET on CTV2, and on demand at Marilyn.ca (check local listings).

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