Heart-healthy cooking tips
A dietitian shares her secrets for tasty and good-for-you recipe ingredients that will spice up the kitchen.
Caren received her Bachelor of Science in health, physical education and recreation from Aquinas College, where she also played women’s tennis. Her passion for nutrition later became apparent so she went on to receive her Bachelor of Science in dietetics from Michigan State University and a Master of Arts in family and consumer sciences, with a concentration in dietetics education from Western Michigan University. She is also a certified personal trainer through the American College of Exercise. Prior to starting at Spectrum Health, Caren worked with dialysis patients for almost three years. She began her experience at Spectrum Health as a registered dietitian nutritionist in 2008 at Preventive Cardiology and Rehabilitation and as an inpatient clinical dietitian. Since 2015, she has worked as a projects dietitian for Nutrition Services and Medical Nutrition Therapy. She is also a former adjunct instructor for Western Michigan, where she taught personal nutrition for six years and nutrition counseling and education for three years. As a dietitian, her goals include helping people learn and experience nutrition as one of several lifestyle factors that can have a positive impact on your health and quality of life, as well as the important relationship between the body’s nutrient needs, how the body responds to nutrient balance, excess or deficits. Her personal interests with food and nutrition include trying new foods that taste great and are also good for you. “I love talking about foods, ingredients and recipes with anti-inflammatory and heart health benefits. I love to try new recipes and “healthify” them. My favorite foods include a mixed green salad tossed in balsamic vinaigrette topped with baked or grilled salmon, a vanilla Greek yogurt parfait with berries and chopped nuts, and my husband’s cooked steel-cut oatmeal recipe with cocoa powder, cinnamon, chopped walnuts and diced apples.”
Aquí una pista: No hay muchas comidas procesadas o empaquetadas almacenadas al fondo.