Heart Failure

Heart Failure Support Group Is Aug. 19
Join the Heart Failure Support Group at 3 p.m. Aug. 19 to learn about Integrated Behavioral Health.

The Heart Failure Support Group meets at 3 p.m. on the third Tuesday of each month at CentraCare South Point, 3001 Clearwater Rd, St. Cloud, and CentraCare - Melrose, 525 W Main St. You may also join the meeting online. Video conferencing will allow Melrose and online participants to watch the speaker presentation in St. Cloud through Microsoft Teams.

Upcoming Guest Speakers
  • Sept. 16: Cardiologist Ben Johnson, MD
  • Oct. 21: Juliana Da Silva, Cardiac Rehab - Chair Yoga and Home Exercises
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Try 3 Tasty Summer Recipes
Lite Lemon Fruit Fluff
Source: Patient suggested (Byerly’s) 
Yield: 16 ½-cup servings

Ingredients:
  • 2 (16 oz.) cans light fruit cocktail, drained
  • 1 (10.5 oz.) can mandarin oranges in own juice, drained
  • 1 cup sliced fresh strawberries
  • 1 (6 oz.) carton light passion fruit kiwi (may substitute pineapple) yogurt     
  • 1 (6 oz.) carton light lemon yogurt
  • 2 cups of light frozen whipped topping, thawed
  • 1½ cups multicolored miniature marshmallows
Directions:
  1. Combine fruits, fold in yogurt and whipped topping.
  2. Stir in marshmallows.
  3. Serve immediately or store in the refrigerator for several hours or overnight.
Nutrition: Calories: 68, fat <1g, cholesterol 0, sodium 18mg

Low Salt Cucumber & Tomato Summer Salad
Source: Christopher Lower
Yield: 20 servings

Ingredients:
  • 2 Tbsp. olive oil
  • 2 Tbsp. white vinegar
  • The juice from one lemon
  • The zest from one lemon
  • 2 tsp. Tabasco sauce
  • 1 tsp. ground pepper
  • 20 cherry tomatoes (halved)
  • 1 cucumber (peeled, seeded and finely diced)
  • 1 red bell pepper (seeded and finely diced)
  • 1 cup garbanzo beans (if canned, use no salt added and rinse beans)
  • 1 stalk celery (finely diced)
  • ½ cup red onion (finely diced)
  • 12 mint leaves (julienned)
Directions:
  1. In a medium-sized, glass bowl, whisk together the olive oil, vinegar, lemon juice, Tabasco sauce and pepper.
  2. Add all the chopped vegetables.
  3. Add the lemon zest and mint.
  4. Mix the salad and allow to marinate in the dressing for 30 minutes.
  5. Serve chilled.
Nutrition: Calories 33, Carbohydrates 4.5g, Protein 1.6g, Fat 1.5g, Saturated Fat 0.2g, Polyunsaturated Fat 0.2g, Trans Fat 1g, Sodium 42mg, Fiber 1.1g, Sugar 0.8g

Homemade Baked Beans
Source: adapted from ournourishingtable.com
Yield: 7 ½-cup servings

Ingredients:
  • 2 tsp. olive oil
  • 4 cloves minced garlic
  • 1 Tbsp. Dijon mustard
  • 2 tsp. smoked paprika
  • 1 tsp. onion powder
  • 2 (15 oz.) cans low sodium cannellini beans (or other white beans), drained and rinsed
  • 1 (15 oz.) can low sodium tomato puree
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. pure maple syrup
  • ½ cup unsalted chicken stock 
Directions:
  1. Heat sauté pan to medium heat and add olive oil.
  2. Sauté garlic until brown.
  3. Add tomato puree, Dijon mustard, paprika, onion powder, vinegar, maple syrup and chicken stock and stir to combine.
  4. Let simmer for 5 minutes.
  5. Add beans to mixture and stir to coat beans.
  6. Let simmer for 10-15 minutes and allow sauce to thicken. 
Nutrition: Calories 155, Fat 1g, Sodium 163mg, Carbs 27g, Fiber 10g, Added sugar 2g, Protein 8g