Easy Heart Healthy Meals- From Appetizers to Dessert- Sarah Kuretzky

Appetizer: Lime and Black Bean Dip
1 Teaspoon of minced garlic
1 16oz can of black beans
1 Tablespoon of olive oil
Juice of a lime

Directions:

1. Sautee garlic in the olive oil on medium heat for about 2 minutes.
2. Drain and rinse the beans and then add them to the pan.
3. Sautee for about 2-3 minutes adding a little water as you go.
4. Remove from heat and add the lime juice.
5. I use my Vitamix but you can even use a potato masher to mash it into a smooth paste.
6. Cut up fresh veggies and serve

Meal: Lentils with Spinach and Caramelized Onions
1 Medium onion
1 Bag of baby spinach
1 Package of Trader Joe’s steamed Lentils
1 Teaspoon of minced garlic
1 Tablespoon of olive oil
Juice of a lemon

Directions:

1. Chop onion however you like (thin is better).
2. Sautee garlic in the olive oil on medium heat for about 2 minutes.
3. Add onions and sauté them until they are golden brown
4. Add spinach (you want it to wilt) for about 1 minute
5. Add the lentils and because they are already cooked you just are warming the up in your pan with the other ingredients.
6. Add the juice of the lemon (I sometimes add turmeric and pepper to taste)
7. Plate and serve

Dessert: Easy Vegan Fudge
1 can of coconut milk
3 cups of chocolate chips (Trader Joe’s are vegan)
1 teaspoon of vanilla (I use alcohol free)
Pinch of salt

1. Heat coconut milk in a medium saucepan over medium heat for about 2 minutes.
2. Place the chocolate chips in a large glass bowl and pour the milk over the chocolate. Let it sit for about a minute. Stir until the chocolate is melted fully and add vanilla and salt. Mix it well
3. Pour into an 8×8 pan with parchment paper and place in the refrigerator for several hours.
4. Cut and serve