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In honor of February, let’s talk about HEART HEALTH!
Salmon and garlic are both delicious and great for your health!!

Salmon is filled with tons of omega-3 fatty acids! Studies have shown that eating salmon 2-3 times per week can reduce risk of heart disease by reducing cholesterol, fasting blood sugar, and blood pressure.
Garlic is awesome and has multiple therapeutic effects including reducing LDL cholesterol (the bad kind) and reducing blood pressure.

Try the delicious, heart healthy, garlic lemon salmon recipe!

Bacon makes everything taste better, especially salad!

(Serves 2)

Ingredients:

• 4 slices thick-cut bacon
• 1/2 pound boneless, skinless chicken breasts
• salt and pepper
• 2 tablespoons minced fresh rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 6 cups spring greens or power greens
• 1 package bean sprouts
• 1 cup cherry tomatoes, halved
• 1 large avocado, thinly sliced

rosemary vinaigrette:

• 1-2 tablespoons dijon mustard
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon minced fresh rosemary
• salt and pepper

Instructions:

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper (ensuring that there is a lip of parchment paper so that it can contain all the bacon grease). Put the bacon on the parchment paper. Bake in the oven for 13 – 17 minutes.
2. After bacon is done, chop into bite sized pieces.  
3. Preheat oven to 450 degrees, remove cooking racks and transfer bacon to a plate. Put chicken breasts on parchment paper in bacon grease and sprinkle with salt & pepper, garlic powder, onion powder, paprika, and rosemary. Bake for 15-30 minutes until 165 degrees.
4. Whisk together the rosemary vinaigrette ingredients.
5. Let the chicken rest for a few minutes while you assemble the salad. Add bacon.
6. Slice chicken and avocado, place on top of salad.
7. Drizzle rosemary vinaigrette and enjoy!