Too much sodium can raise blood pressure, putting extra stress on our hearts, arteries, and kidneys. But making food that’s low in sodium and still big on flavor can be challenging. Here are some tips and tricks you can use to make a low-sodium soup that’s still delicious. LOW SODIUM stock is the way to…
This month, Project Angel Heart cut a major component from meals: the Styrofoam containers. “We are so thrilled to no longer be using Styrofoam,” said executive chef Brandon Foster. The Styrofoam containers had previously been used for storing and delivering soup to clients. Now, soup is being packaged in a square container that’s just like…
This is the same recipe we use in the Project Angel Heart kitchen when we make chicken noodle soup for our clients — a true comfort food! It calls for a mix of chicken breast and thigh meat, but you can easily use one or the other if you prefer. For a fun twist on…
Nothing beats a comforting meal from mom…in this case, former executive chef Jon Emanuel’s mom, Janet, aka “Bubbie.” Find out how he modifies one of her favorite recipes to meet our clients’ special dietary needs.
Jon Emanuel, Executive Chef of Project Angel Heart Yields 2 quarts It’s getting colder out, which means it’s the perfect time for soups, stews, and chowders! We make this delicious version of corn chowder for many of our clients.