WAUKESHA -- Trying the latest fad foods could be bad for your waistline.
A registered dietitian and cardiologist at ProHealth Waukesha Memorial Hospital's Heart and Vascular Center tell us why being open to eating everything, could open the doors to weight gain.
The American Heart Association came out with an advisory showing there is no evidence a more diverse diet will help you maintain your weight. In fact, it could do just the opposite.
Registered dietitian Rachel Eckel tells her patients to err on the side of caution when switching up their diet.
"Like honeys or agave or coconut sugars its still all sugar," said Eckel.
Those decisions could end up affecting your heart.
"Carbohydrates are bad for you so they go to the extreme and have huge pieces of steak they put the Béarnaise sauce on and they forget that moderation is what really helps," said Cardiologist Kooroush Saeian.
Healthy snacks like avocados, nuts and seeds help. Eckel says there is one hack to make sure you are staying on track.
"I always like to suggest portion them out ahead of time don't do it while you are hungry for them because it puts a lot less pressure on yourself to eat less of them," said Eckel.
It is not just about the food you are putting in your body. ProHealth Waukesha Memorial Hospital recently built a $15 million outpatient heart and vascular center. This includes a state-of-the-art workout facility. Each person wears a heart monitor while they work out.
"It gives them a little bit of confidence that someone is watching for them so they can gain the confidence and really increase their 47 ability to do exercise," said Lisa Molsbee, ProHealth Care Director of Heart and Vascular Services.
Here are some healthy recipes the registered dietitian helped us put together you could try:
Lemon Dill Pasta with Vegetables
6 oz lentil or bean based pasta
1 cup asparagus, chopped into bite size pieces
1 cup halved cherry tomatoes
1 Tbsp minced garlic
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp Dijon mustard
1. Prepare pasta per package directions, until al dente. Set aside in the fridge to cool.
2. In a small pot, boil 2 cups of water. Blanch chopped asparagus for 1 minute and remove
3. In a medium bowl, toss halved cherry tomatoes with minced garlic. Add the blanched
asparagus to the cherry tomatoes.
4. In a separate bowl, whisk together the olive oil, lemon juice and Dijon mustard. Toss the
olive oil mixture with the asparagus and cherry tomatoes. Stir in the pasta.
5. Garnish with a dill sprig.
Harvest Nut Salad
1 cup quinoa, cooked
1 small bunch beets
¼ cup red wine vinegar
½ cup apple cider vinegar
1.5 Tbsp apple cider
1 Tbsp Dijon mustard
½ cup avocado oil or olive oil
1 tsp garlic
½ tsp dried basil
2 Tbsp of honey,
1 apple, chopped
1 celery, chopped
¼ cup walnuts, chopped
8 cups dark greens (spring mix greens, spinach, kale)
1. Prepare quinoa per package directions.
2. In a saucepan, steam raw beets in water until tender; remove skins. Rinse to
cool. Dice the cooked beets. In a bowl, toss the beets in the red wine vinegar.
3. To make dressing, whisk together apple cider vinegar, apple cider, mustard, oil
and spices in a small bowl. Add honey to taste.
4. Plate the dark greens and top with quinoa, diced beets and chopped apple,
celery and walnuts. Drizzle dressing on top.