Hospitals are reporting far fewer people with heart attack and stroke symptoms are going to the ER during this ongoing Covid-19 pandemic. While this sounds like good news, it’s likely not. The medical community is worried that people are afraid to call 911 or visit a hospital, and are ignoring or ‘riding out’ cardiac symptoms. Which is dangerous—it’s exactly the wrong thing to do.
Across the country, hospitals have taken measures to ensure ‘traditional’ emergency patients are not exposed to coronavirus. Even so, doctors are worried people are experiencing heart attack and stroke symptoms are not calling 911 or going to the hospital.
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Even though I’m batch cooking and even though I’m able to get some greens, now that I’m grocery shopping only once a week, I’m struggling a bit to make heart-healthy food choices. I’m also very, very tired of having to think and plan ahead for every single meal, every single day while we (still) shelter-in-place.
So I was intrigued by an offer recently sent to me from Splendid Spoon.
There, I said it. And I feel sure you feel the same way. It has been a very long March and April for all of us. At this point, I do not have my usual zest for trying new recipes. At all.
That said, I am very grateful for Alison Roman’s One-Pot Chicken recipe and Melissa Clark’s myriad of pantry recipes, and have had some success testing out several. So I thought, as we continue to quarantine, now might be a good time to highlight some meals I’ve tried that are heart-healthy,
In this anxious time of intense uncertainty, it’s vitally important to exercise. Exercise helps quell anxiety and is important in managing blood pressure and cholesterol.
But with COVID-19 gym closures, social distancing and self-isolation, how is it possible to get in a workout if you can’t go for a walk, run or bike ride, and don’t have equipment at home?
Well, you’ve no doubt seen “WFH” (Work From Home) so now it’s time to consider how to WOFH (Work Out From Home.) Some gyms and spin studios are offering wonderful at-home programs via Zoom and Instagram,
I roast Arctic Char (a great substitute for salmon) and Brussels Sprouts often, and always use two separate sheet pans. But it can be a hassle to trim and then halve fresh Brussels Sprouts and sometimes there’s not enough room in the oven. So a New York Times recipe for Roasted Salmon and Brussels Sprouts with Citrus-Soy Sauce caught my attention because the thinly sliced Brussels Sprouts roast along with (and under) the fish, all in one pan.
As I am not familiar with the recipe author, Ali Slagle, I was a little leery. Especially because I (daringly…brazenly…stupidly?) decided to try it for the first time when friends were coming for dinner.
