Trying to eat healthier? Sure, you can pass on the salt and trim excess fat from meat. But if you really want to maintain a healthier heart, start eating more foods naturally designed to nourish and protect the heart. Start with these lesser-known favorite foods.

Tea - Studies show tea drinkers tend to have a reduced risk of heart disease and strokes. Compounds in tea are thought to help maintain healthy veins and arteries and reduce the formation of blood clots.

Barley - Eating barley as part of a healthy diet may help reduce the risk of heart disease by lowering cholesterol. Barley is rich in fiber, especially a type of soluble fiber, beta-glucan, that has the ability to lower total and LDL (low-density lipoprotein) - or bad - cholesterol.

Avocado - Rich in heart-healthy monounsaturated fats, avocados have an abundance of heart-healthy nutrients - vitamin E, folate and vitamin B6. They naturally contain cholesterol-lowering plant sterols. Avocados are a good source of potassium that helps control blood pressure by lowering potassium.

Sardines – Super-rich in heart-healthy omega-3 fats, which help prevent blood clotting, ease inflammation and help prevent abnormal heartbeats. In addition omega-3 fats have been linked to boosting mood and brain function.

Tomato: Tomatoes are one of the highest sources of lycopene, a powerful antioxidant. Studies show a high intake of lycopene is linked to a lower risk for heart attacks. Tomatoes contain other substances that may help prevent plaque from clogging arteries.

Carrots - Carrots are packed with nutrients for a healthy heart. Unique to carrots is the rich content of vitamin A and beta-carotene. Studies show those who eat one serving a day of carrots or other food rich in beta-carotene decrease the risk of a heart attack by 60%.


Honey Glazed Carrots

All you need
1 lb. baby carrots
1 cup water
2 tbsp. water
1 tbsp. Hy-Vee honey
1 tsp. Hy-Vee butter
1⁄4 tsp. nutmeg or coriander

All you do
Cut baby carrots in half lengthwise. In large skillet, cook carrots, covered, in 1 cup water for 8 to 10 minutes or until crisp-tender; drain. Add 2 tablespoons water, honey, butter and nutmeg to skillet. Stir to combine. Bring to gentle boil and cook about 2 minutes more, stirring often, until carrots are glazed. Serves 4.

Nutrition Facts: 66 calories, 1 g fat, 14 g carbs, 3 g fiber, 70 mg sodium.