Join thousands of women in support of the American Heart Association on Feb. 3 by wearing red to draw awareness to heart disease during American Heart Month. National Wear Red Day is part of the Go Red for Women campaign, which encourages women to take charge of their health. The association says heart disease is the No. 1 killer of women, causing 1 in 3 deaths each year.

Get the facts at goredforwomen.org and follow the hashtags #GoRedWear­Red and #WellWomenVisit on social media.

This week try some tasty, heart-healthy recipes from the American Heart Association.

Italian Caprese Avocado Toast

• 1 avocado, halved and pitted
• 1/4 cup basil, finely sliced, plus more for garnish, if desired
• 1/8 teaspoon ground black pepper
• 4 slices whole-grain or whole-wheat bread, toasted
• 1 pint cherry tomatoes, halved
• 1/4 cup fat-free shredded mozzarella
• 2 teaspoons balsamic vinegar

In a medium bowl, combine avocado, basil and pepper. Mash with a fork. Spread over each slice of toast.

Place tomatoes cut-side down on the avocado toast (you might not need all the tomatoes). Top with shredded mozzarella and drizzle with balsamic vinegar. Garnish with a few basil leaves, if desired.

If you prefer the cheese melted, place under a broiler for 1 to 2 minutes. Serves 4.

Approximate nutritional information, per serving: 200 calories, 7 g total fat, 1 g saturated fat, no cholesterol, 250 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g sugar, 9 g protein

Variations: Substitute tomatoes, cheese and balsamic vinegar with ingredients such as corn, lime and jalapeno for a Mexican flavor, or sliced cucumbers and sesame seeds for an Asian flavor.

Buffalo Chicken Salad Wraps

• 1/2 tablespoon canola oil
• 1 pound boneless, skinless chicken breasts, thinly sliced (all visible fat discarded)
• 1 cup finely chopped celery
• 1/3 cup plain, fat-free yogurt
• 1 tablespoon low-fat mayonnaise
• 1 teaspoon hot sauce, lowest-sodium brand available (or more to taste)
• 1/4 teaspoon ground black pepper
• 4 (9-inch) low-sodium, low-carbohydrate wraps or tortillas
• 1-1/2 cups shredded carrots
• 1-1/2 cups chopped lettuce

In large nonstick skillet over medium-high heat, warm oil. Add chicken and saute until fully cooked, 6 to 10 minutes. Let cool slightly, then chop into bite-size pieces.

In a medium bowl, combine celery, yogurt, mayonnaise, hot sauce and pepper. Stir to combine; add chicken and stir again.

Spread chicken salad over each wrap, then top with carrots and lettuce, leaving about a 1/2-inch border around the edges. Fold each side of the wrap inward, then roll. Serves 4.

Approximate nutritional information, per serving: 360 calories, 10 g total fat, 2 g saturated fat, 75 mg cholesterol, 400 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g sugar, 31 g protein

Slow Cooker Harvest Beef Stew

• 1 pound bottom round beef roast (cut into 1-inch cubes)
• 1 large russet potato, cut into 1/2-inch dice (about 2 cups)
• 1/4 cup all-purpose flour
• 1 medium sweet potato, cut into 1/2-inch dice (about 2 cups)
• 2 cups peeled, thinly sliced carrots
• 1 (10-ounce) package frozen pearl onions
• 1 (14.5-ounce) can no-salt-added, diced tomatoes
• 1 (14.5-ounce) can low-sodium beef broth
• 1 cup water
• 3/4 teaspoon dried thyme
• Salt to taste
• 1/2 teaspoon ground black pepper
• 1 (10-ounce) package frozen peas
• 2 tablespoons dried parsley

In a 6-quart slow cooker, combine beef cubes, potatoes and flour; stir. Add sweet potato and carrots. Top with pearl onions, diced tomatoes, beef broth, water, thyme, salt and pepper.

Cook until beef is tender, 10 to 12 hours on low or 5 to 6 hours on high. Just before serving, stir in peas and dried parsley. Cover and let peas warm, 5 to 10 minutes. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 300 calories, 4.5 g fat, 1.5 g saturated fat, 45 mg cholesterol, 200 mg sodium, 40 g carbohydrate, 7 g fiber, 10 g sugar, 24 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.