I grew up in a Ukrainian family where butter, bacon, sour cream and gravy were the four major food groups. Dill pickles were considered a vegetable course. The word ‘salad’ meant one of two things: a neon-green Jell-O™ moulded salad with grated carrots, or thick mayo cole slaw. Every lunch and dinner menu included homebaked pies, gooey butter tarts or layer cakes for desserts. We were heart attacks waiting to happen.
Since my own heart attack, however, I have tried to adapt and improve many of my old favourite family recipes to boost their nutritional value. Sometimes it means just replacing high-fat whipped cream with low-fat French Vanilla yogurt on a fruit crumble, but sometimes it’s a complete remodel of an old recipe. My heart-healthy Chocolate Fudge Brownies and Sushi Pizza are just two examples of how great taste can actually be surprisingly good for you. Find out more about the recipe makeover contest