Tampa church focuses on body as temple

A green salad is pretty much the last thing most folks expect to see at a church dinner.

But that's one of the more popular choices on Wednesday nights at Bible Based Fellowship Church of Temple Terrace. In the last year, macaroni and cheese, deviled eggs and meatloaf have given way to foods that are better for members' heart health, says Lea Mathis, director of health care and culinary ministries.

The church has introduced meals featuring less fat and fewer carbohydrates alongside standards such as potato salad and sweet tea. Some of the gradual changes have worked, such as swapping in ground turkey and whole wheat pasta on the popular spaghetti and meat sauce night.

There have been a few skeptics, but Mathis says it's critical that the predominately African-American church address heart disease - the leading killer today among black people, according to the Centers for Disease Control and Prevention.

"We know that diabetes and high blood pressure is a real risk in our community," she says. "So we figured since we have a captive audience here every week, it is important that we give them something that they can take home and improve their lifestyles."

Wesley Chapel resident Regina Carrington says she and her husband, Craig, tried turkey burgers at church and have added the lower-fat meat into meals at home. "It wasn't bad," she says. "I mean, you can season it, and it still tastes just like a burger."

The Wednesday dinners, a weekly fitness class and a walking club are part of the church's overall wellness mission. It has partnered with both the American Heart Association and Metropolitan YMCA to challenge members to take baby steps in improving their diet and exercise behaviors. February's Heart month celebration at the church will include a Wear Red celebration during the Feb. 14 worship services.

"If we're concerned about them spiritually, we want them to live and be around a little longer so that they can enjoy themselves better and live fuller and healthier lives," Mathis says.

The Bible teaches followers to treat the body as a temple, Carrington says, but that's hard to do when you're not well.

"You're trying to witness to someone but you're all out of breath, or you've got pains and it's hard to walk up a flight of stairs because your knees hurt," she says. "The only way you can do that is to change your lifestyle. Change your eating habits and become healthy."

Want to learn more about heart-healthy foods? Watch News Channel 8 newscasts from 5 to 7 p.m. Wednesday and call in to receive a copy of the new American Heart Association cookbook, "Recipes from the Heart."

HEART HEALTHY RECIPES

Orange-Ginger Chicken with Broccoli and Apricot-Almond Brown Rice

Serves 4; 1 cup chicken and broccoli and 1/2 cup rice per serving

1 teaspoon grated orange zest
1/4 cup fresh orange juice
1 tablespoon soy sauce (lowest sodium available)
2 teaspoons cornstarch
1 teaspoon minced peeled gingerroot
1 teaspoon toasted sesame oil
1 medium garlic clove, minced
1 cup fat-free, low-sodium chicken broth
1/2 cup uncooked instant brown rice
1/4 cup chopped dried apricots
2 tablespoons sliced almonds, dry-roasted
1 teaspoon canola or corn oil
1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into thin strips
4 to 5 ounces small broccoli florets

In a small bowl, whisk together the orange zest, orange juice, soy sauce, cornstarch, gingerroot, sesame oil and garlic. Set aside. In a medium saucepan, bring the broth, rice, and apricots to a boil over high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the broth is absorbed. Stir in the almonds. Set aside.

Meanwhile, in a wok or large skillet, heat the canola oil over medium heat, swirling to coat the bottom. Cook the chicken for 4 to 5 minutes, or until no longer pink in the center, stirring constantly. Stir in the broccoli. Cook for 2 to 3 minutes, or until tender-crisp, stirring constantly. Make a well in the center and pour in the reserved orange sauce mixture. Cook for 1 to 2 minutes, or until the sauce is thickened, stirring only in the middle. Stir the chicken mixture into the sauce. Serve over the rice.

Nutrition information per serving: 255 calories; 5.5g total fat; 1g saturated fat; 0 trans fat; 1.5g polyunsaturated fat; 2.5 g monounsaturated fat; 66 mg cholesterol; 205 mg sodium; 20g carbohydrates; 2g fiber; 6g sugars; 30g protein

Source: Reprinted with permission from "Recipes for the Heart," by the American Heart Association

Tomato and Roasted Red Bell Pepper Soup

Serves 4; 3/4 cup per serving

1 14.5-ounce can of no-salt-added diced tomatoes, undrained
1 3/4 cups fat-free, low-sodium chicken broth
1/2 cup chopped roasted red bell peppers, drained if bottled
1 tablespoon dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1/8 teaspoon crushed red pepper flakes (optional)
2 teaspoons olive oil (extra-virgin preferred)
1/4 teaspoon sugar
1/8 teaspoon salt
1/4 cup snipped fresh parsley

In a medium saucepan, stir together the tomatoes with liquid, broth, roasted peppers, basil, oregano and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 minutes. Remove from the heat. Stir in the oil, sugar, and salt. Serve sprinkled with the parsley. Cook's tip: Adding a small amount of sugar mellows the acidic taste of tomatoes.
Nutrition information per serving: 57 calories; 2.5g total fat; 0.5g saturated fat; 0g trans fat; .5g polyunsaturated fat; 1.5g monounsaturated fat; 0mg cholesterol; 127 mg sodium; 7g carbohydrates; 1g fiber; 4g sugars; 2g protein

Source: Reprinted with permission from "Recipes for the Heart," by the American Heart Association