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Heart Healthy Recipes, Issue #048 - Herb Roasted Carrots, Rosemary-Apple Lamb & Spring Salad
April 03, 2021

Welcome to Heart Healthy Recipes' April Newsletter.

Celebrate spring and Easter with herb roasted carrots, a rosemary-apple roasted lamb, and a heart-healthy spring salad.

Also, check out our new Facebook group called Heart Healthy Weight-Loss. This support group provides daily, heart-healthy recipes also geared for weight-loss. Our hope is to encourage and support those who desire to lose weight, along with helping everyone maintain a healthy weight through a heart-healthy diet.

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Herb Roasted Carrots

The antioxidant-rich carrots are heart-healthy with potassium, helping to lower blood pressure. Also, carrots are abundant in fiber, which may help with weight-loss, therefore helping with over-all health, including the heart. Enjoy this delicious side-dish of roasted carrots for almost any occasion.

Recipe Ingredients:

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried thyme

¼ teaspoon salt, or to taste (optional)

¼ teaspoon black pepper, or to taste

1 lb. fresh carrots, washed

2 tablespoons avocado oil

Recipe Instructions:

Preheat oven to 375°F (190°C). Lightly oil 9” x 13” baking dish with grapeseed or avocado oil. In a small bowl mix the garlic, oregano, basil, parsley, thyme, salt (optional) and pepper together. Sprinkle the herb mixture over the carrots, along with the 2 tablespoons (30 ml) of grapeseed or avocado oil. Toss together, ensuring each carrot is seasoned well. Arrange the carrots in a single layer as much as possible in the baking dish and bake for approximately 30-35 minutes or until tender.

Makes 4 servings.

Rosemary-Apple Lamb

Celebrate Easter or Sunday dinners with this rosemary-apple stuffed lamb. The in season rosemary is heart-healthy and a recent study has shown that rosemary may help reduce the risk of heart failure following a heart attack. In addition, the high-fiber apples may help the heart by lowering blood cholesterol and the polyphenols in apples may help lower blood pressure.

Recipe Ingredients:

¼ cup avocado oil, divided

½ onion, peeled and finely diced

½ teaspoon sea salt, or to taste (optional)

1 teaspoon black pepper, divided

1 cup apple, peeled, cored and diced

1 tablespoon cider vinegar

2½ lb. boneless leg of lamb, trimmed

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme leaves, chopped

1 teaspoon sea salt (optional)

Recipe Instructions:

Preheat oven to 375°F (190°C). In a small skillet add approximately 1 tablespoon (15 ml) of avocado oil. Add onions, season with salt (optional) and ¼ teaspoon (1 ml) of pepper. Sauté for 3 to 5 minutes or until onions are soft and translucent.

Add apples and cider vinegar, continuing to cook for another 3 to 5 minutes or until apples are soft. Remove pan from heat and allow to cool.

Place the lamb flat on a cutting board and cut a horizontal cut through the center of the lamb. Open the lamb and place the cooled apple mixture inside and close again. Using butcher twine, or similar, gently tie the lamb to enclose the filling and ensure even cooking.

In a small bowl, add rosemary, thyme, sea salt (optional), remaining pepper and avocado oil, mix together well. Gently rub the rosemary mixture over the lamb. Next, place the lamb in a lightly oiled roasting pan and place in the oven.

Roast the lamb for approximately 40 to 50 minutes. Basting occasionally with excess juices in pan. Once lamb is cooked to medium-rare 160°F (70°C), remove from the oven and let “rest” for 8 to 10 minutes before slicing and serving.

Makes 6 servings.

Heart-Healthy Spring Salad

In season artichokes, asparagus, avocados, radishes, dill and mint help make this spring salad especially healthy. Use colorful Easter Egg radishes for an attractive side-dish. Easter Egg radishes are small round radishes coming in colors from white to pink to crimson to purple, all in one bunch.

Recipe Ingredients:

8 oz. baby spinach and spring mix salad

1-2 medium sized cucumbers, thinly sliced

3 Easter Egg radishes, very thinly sliced

1 ripe avocado, pitted, peeled, and thinly sliced

¼ cup fresh dill, chopped

¼ cup fresh mint, chopped

8 canned artichoke hearts, drained and halved

12 oz. roasted asparagus, cut into 2-inch pieces

Juice of 1 lemon

1 tablespoon vinegar

2 garlic cloves, finely chopped

1 shallot, finely chopped

⅓ cup avocado oil

sea salt, to taste (optional)

black pepper, to taste

Recipe Instructions:

Place the baby spinach and spring mix in a large salad bowl. Add the sliced cucumbers, radishes, avocado, dill, mint, artichoke hearts, and roasted asparagus. Next, in a separate, small bowl combine the lemon juice, vinegar, garlic, shallots, avocado oil, sea salt (optional) and black pepper. Whisk to combine. Adjust the salt and pepper as needed. Drizzle the dressing over the salad and toss. Season with salt (if desired) and black pepper. Ready to serve immediately.

Makes 4 servings.

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Medical/Nutritional Disclaimer: Heart Healthy Recipes' Newsletter and website offers informational service only and the information contained in this newsletter is not intended as professional nutritional or medical advice. The content in this newsletter should not be used solely during a medical emergency or for the diagnosis or treatment of any medical condition. Please consult your doctor or other qualified health care provider regarding any course of medical treatment.
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