by Chef Jeremy McLachlan

Hey, you're thinking that once "New Year's Resolution Month" is over, it's back to deep-fried goodness and red meat. Well, why don't you keep your January post-holiday diet going? I have some easy and delicious heart-healthy tips for you and hope you'll check out GoRedForWomen.org for other important advice.

Salty's is lighting up their buildings in red from February 1 to 15 for National Wear Red Day and on February 5, I will wear my Red chef coat. Salty's invites you to come in for their Fab Crab Nab celebration featuring heart-healthy crab all month, and as my fellow blogger Kathy Kingen says, "Eat as much of this delicacy as you wish, because if you are trying to cut down on calories, Dungeness crab is definitely your ally. Imagine this, there are only 120 calories in 7 ounces of crab." Here are three tips on how to eat healthier and protect that vital piece of hardware in your body:

TIP 1: STOP COOKING WITH OIL!

Get a real nice non-stick pan and when searing vegetables like bell peppers or meats just season them with salt 15 minutes before you pan fry them. This method pulls out natural juices and makes it easy to sear and create a beautiful tasty char. Bell peppers are especially tasty with a char (and I love tossing them in salads — or the air).

TIP 2: SUB HEALTHY FATS!

My favorite way to make any recipe healthier is to substitute the fat (oil, butter, etc.) with healthy fats. When making a salad, I use a smashed avocado with lemon juice and vinegar as the dressing. When making pasta, I finish it with a touch of Greek yogurt to give a tang and bring the noodles back together.

TIP 3: SLOW DOWN ON THE RED MEAT!

There are many different alternatives for you. While red meat is delicious, it can be hard on your heart. Pork is a much better way to go, if you are craving a red meat taste. Use your favorite red meat seasoning and dipping sauce but just switch the protein to pork. If you just can't resist red meat, then be sure to keep it lean and serve yourself a filet mignon. Try cutting down the portion size, too.

Have a heart and keep it healthy!

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)