Registered Dietitian for the Sodium Reduction in Communities Program grant, Kaitlyn McNally, explains how to make heart healthy meals by adding flavor to your menu with homemade marinades and dressings. Chef Emily from the Niagara Falls Culinary Institute joins Kaitlyn for a recipe demonstration!
To start any marinade recipe, use 3 parts oil to 1 part acid. In this video we used 1 ½ cups vegetable oil and ½ cup apple cider vinegar. Add dried and fresh herbs and spices for flavor. Lemon zest adds tanginess to the marinade.
Download and complete the supplemental worksheet (link) for continuing education credit.
This video is part 2 of a 3-part in a series.