My baby girl, Gracie, is my heart. She’s my heart and my joy and much of what is precious to me.
I have a hand full of risk factors for heart disease, and I watch them carefully. I don’t want those risk factors to turn into less time with my baby girl. There’s nothing more important to me.
WomenHeart: The National Coalition for Women with Heart Disease helps me to keep track. According to the WomenHeart website:
Founded in 1999, WomenHeartâ€™s mission is to improve the health and quality of life of women living with or at risk of heart disease. Through our programs and services, WomenHeart raises awareness about the importance of prevention and early detection, accurate diagnosis and proper treatment of womenâ€™s heart disease.
WomenHeart empowers women living with heart disease to manage their own heart health and to help all women take charge of their heart health.
The Heart Truth
Have you seen the Red Dress campaign? WomenHeart does that through an organization called The Heart Truth. It’s all about raising our awareness of heart health and lowering our risk factors for heart disease.
The Joy of Eating
Moms are great at taking care of our families, but WomenHeart reminds us to take care of ourselves, too. We can get practical tips at The Joy of Eating.
And, because it’s my new favorite cookbook (and because I’m now an old pro at lasagna-making), I want to share another recipe with you from the WomenHeart’s All Heart Family Cookbook. I’ll be making this when eggplant is plentiful this summer.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, cut into thick slices
- 1 garlic clove, minced
- 1 1/2 cups canned crushed tomatoes
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 medium eggplant, peeled and sliced very thin (I think this would be great with zucchini, too, and maybe even a mix of the two.)
- 2 large tomatoes, sliced very thin
- 1 1/2 cups shredded reduced fat mozzarella cheese
- Preheat the oven to 425. Coat an 8″ square baking dish with cooking spray.
- Heat the oil in a nonstick skillet over medium heat. Add the onion and cook, turning once, for 5 minutes or until lightly browned. Place in the baking pan. Add the garlic to the same skillet and cook for one minute. Add the crushed tomatoes, basil, and oregano. Reduce the heat to medium-low and simmer for ten minutes.
- Spread about one-third of the tomato mixture over the onion layer. Arrange one-third of the eggplant over the tomatoes and top with one-third of the sliced tomato. Top with one-third of the cheese. Repeat the layers two times. Cover with aluminum foil.
- Bake for 25 minutes, or until the vegetables are tender. Uncover and bake for ten to fifteen minutes longer, or until the cheese is lightly browned.
Guess what, Dear Reader! Sara Lee is giving three copies of the WomenHeartâ€™s All Heart Family Cookbook to three lucky Feels like Home readers over the next three weeks! One winner will be selected from the comments on this post.
To enter: Visit The Joy of Eating and/or WomenHeart, look around, and choose a recipe or heart healthy tip that you are going to try.Â Come back here and tell us about it – and don’t repeat the ones already listed! There are plenty to chose from, so please be original. Be sure to leave a way for me to contact you.
For extra entries: You can earn one extra entry for each of the following:
- Stumble this post and tell me about it in the comments.
- Fave my blog in Technorati and tell me about it in the comments (thereâ€™s a button in the left sidebar to make it easier).
- Tweet about WomenHeart, The Joy of Eating, or The Heart Truth and leave the URL for the Tweet in the comments.
- Write about this giveaway on your blog, including Feels like Home and The Joy of Eating and WomenHeartâ€™s All Heart Family Cookbook. Leave the URL in a comment.
- Post my button on your sidebar. Report the URL for your site in a comment.
- Subscribe to my feed and report it in the comments.
Good luck! Iâ€™ll use Random.org to choose a winner some time after 9 pm on April 20, 2009.
Donâ€™t forget to stop back on Thursday for Graceâ€™s Kitchen!
© 2009 – 2016, Tara Ziegmont. All rights reserved.