Television personality and AZfoothills.com columnist Nadine Toren is scouring the area, finding savvy Valley features, bringing readers “on the scene.” Every day she’ll introduce you to celebrities, athletes, and give you an inside look into local events and hot spots. She'll touch on topical issues, and keep AZ fans posted on all the big talkers around town.

Need to re-vamp your diet?  Check out how the famed "Cooking Cardiologist" is helping Valley guys and gals get their life on track. 

He’s been on Regis & Kelley a handful of times, and even graced Oprah’s stage.  Now, the self-proclaimed “Cooking Cardiologist” is Valley-bound, eager to give you the scoop on heart-healthy eating.

“I spent nearly 30 years as a cardiologist, often putting stints in people.  However, I felt all I was doing was building a band-aid on people, and I was determined to really help people turn their life around,” said Dr. Richard Collins, a.k.a, The Cooking Cardiologist.

Meet Dr. Richard Collins, your go-to-guy for learning an A+ lifestyle.  He says you have the power to prevent heart disease in many ways—all you have to do is choose your food wisely.

In fact, he swears by seven simple words:  Eat food in smaller portions, mostly plants.

“I am talking about good food—quality, local, and organic.  Consider a Mediterranean diet,” he said.

This Thursday, Dr. Collins is heading to Eli’s American Grille, one of Scottsdale’s most “homey” sports bar and restaurant.  That’s because the grille is re-vamping its menu to be more health-conscious, serving an array of Dr. Collins’ famed dishes. 

“I have quite the recipe for a football stew and a chocolate torte made from black beans.”

And that’s just it…substituting unhealthy foods for nutritous foods, while avoiding deprivation.  He says you can still enjoy pasta, but opt for whole grain.  And consider other kinds of carbs like couscous.  In addition, he says you’ll want to carefully choose all your ingredients—go for olive oil and bake your meats rather than deep-fry. 

“Don’t give up what you like to eat, just change your recipe.”

During Dr. Collins’ visit to Eli’s, he’ll be showcasing a bunch of dishes available for a free taste-test.  The sampling is Thursday, September 15^th, from 5pm-8pm.

“It’s so great the Eli’s owners are serving healthier options—many sports bars need to hop on the heart-healthy bandwagon.”

For more information on the free Eli’s event, visit www.elisbar.com

You can also visit www.thecookingcardiologist.com for more on The Cooking Cardiologist.

But wait, there’s more…here’s a special recipe for your cooking pleasure, courtesy of the doctor himself:

Cashew Chicken Salad

1-1/2 cups skinless roasted chicken, white meat, chopped
1/2 cup celery, finely chopped
2 green onions, finely chopped
1/4 cup cashew pieces
2 tsp. fat-free mayonnaise
1/4 cup fat-free sour cream
2 tsp. Universal Herb Blend—see below
2 cups fresh spring garden greens
1 tomato, quartered
1/4 fresh avocado

In a medium bowl, combine chicken, celery, onion, and cashews. In
a small bowl, add the Herb Blend, mayonnaise and sour cream. Add
to the chicken mixture and mix well. Let cool in the refrigerator for
30 minutes to allow flavors to develop. Serve over a bed of greens
garnished with the tomato and avocado.

Universal Herb Blend
2 Tbsp. dried rosemary
2 Tbsp. dried savory
2 Tbsp. garlic powder
2 Tbsp. dried parsley
2 Tbsp. dried chives
4 tsp. onion powder
4 tsp. dried oregano

Blend all ingredients. Store in an airtight container, away from light
and heat. Makes about 3/4 cup.

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