Boar's Head Heart-Healthy Deli Meats

This is a Sponsored post written by me on behalf of Boar's Head for SocialSpark. All opinions are 100% mine.

I have been getting sick and tired of being sick and tired lately. I don't often share really personal things about myself but I have been experiencing some medical problems lately. Although I am on some medication, I have decided to try to improve my health through diet and exercise as much as possible.  I have become more aware of the foods that I choose to put on my plate so I was very excited when I heard about Boar's Head heart-healthy deli meats. I have been doing a lot of research on nutrition and know that taking care of your heart by eating well is one of the most important things you can do for yourself! Boar's Head deli meats are a great option because they are low in fat and saturated fat as well as cholesterol and meat specified limits for sodium.

I have already conquered several of my nutritional goals and reducing sodium is my next step making Boar's Head, which are certified heart-healthy deli meats, a real choice.  I would really love to try their EverRoast Oven Roasted Chicken Breast which is seasoned with carrots, onions, celery, garlic, and parsley making it  sound just delicious. I can picture it on a delicious wrap right now and my mouth is watering! Plus, there is a really great sounding recipe for EverRoast Chicken Quinoa Pilaf that I am dying to try!i

Recipe: EverRoast Chicken Quinoa Pilaf:

Ingredients:

2 Tbsp olive oil            

1 cup yellow onion, finely diced

1 cup celery, finely diced

1 cup carrots, finely diced

1 cup Quinoa, dry

1 tsp black pepper

2 cups low sodium chicken stock

1/4 cup golden raisins

1/2 pound EverRoast Oven Roasted Chicken Breast, diced 

1 cup green onion, finely diced

Instructions:

In a heavy, medium sized saucepan, heat oil on medium. Add yellow onion, celery, and carrots. Cook, stirring frequently, until vegetables are soft (about 4-5 minutes).

Add Quinoa and pepper and continue cooking, stirring vigorously, until the grain is coated in the oil and smells toasted (about 1 minute).

Add the chicken stock, bring to a boil, reduce to simmer and cover. Cook until most of the liquid is absorbed (about 20 minutes).

Turn off heat. Add raisins and EverRoast Chicken, cover and let sit for 10 minutes.

Place on serving dish and top with green onion.