Healthy Recipes
By John Wellington
When I was a freshman in college my father had a heart attack. This was in the late 1970’s and bi-pass surgery was a new rocedure. The only place in our area that you could have the procedure performed was at the University hospital. This is a teaching hospital and so there are many innovative procedures that are preformed there. The hospital receives patients from

all over the United States so there was a four month waiting list prior to dad’s surgery. He was sent home with medication and a restricted diet. Suddenly my mother was looking for healthy to cook. This was a great change for her because she used a great deal of butter and salt in her cooking, and they ate out in restaurants a great deal. Neither one of my parents had ever given a thought about healthy and fat or salt content in their foods.

The heart attack really frightened my mother. She was determined that dad would regain his strength and be healthier. She became a fanatic at making sure everything she served him was made from healthy recipes. At that time there was not the number of fat alternatives that there are today. The alternatives that were on the market were poor tasting and poor quality. My older sister tried to tell my mother that she did not need to try elaborate healthy recipes, but instead broil chicken and fish and serve fresh vegetables. The most difficult thing for dad was giving up chocolate as well as the rich desserts

Recipe of the Week

Tip of the Week

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