Kill Cholesterol with these 4 Healthy Snack Recipes


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cholestrol

The best news about reaching healthy cholesterol levels? It’s a delicious journey!

Eating a healthy diet doesn’t mean the end of taste – just check out this collection of delicious low-cholesterol recipes. You’ll forget you’re eating for your health!

  1. Apple-Cinnamon Granola :-

Apple-Cinnamon Granola

Ingredients :

3 cups regular oats

1 cup whole-grain toasted oat cereal (such as Cheerios)

1/3 cup oat bran

1/3 cup finely chopped walnuts

2 teaspoons ground cinnamon

1/4 teaspoon ground cardamom

2 tablespoons butter

1/3 cup applesauce

1/4 cup honey

2 tablespoons brown sugar

Cooking spray

1 cup chopped dried apple

Directions :

Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 1/3 cup applesauce, honey, and brown sugar to pan, and bring to a boil. Cook for 1 minute, stirring frequently. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple.

  1. Morning Glory Muffins :-

Morning Glory Muffins

Ingredients :

Cooking spray

1 cup whole wheat flour (about 4 3/4 ounces)

1/2 cup all-purpose flour (about 2 1/4 ounces)

1 cup regular oats

3/4 cup packed brown sugar

1 tablespoon wheat bran

2 teaspoons baking soda

1/4 teaspoon salt

1 cup plain fat-free yogurt

1 cup mashed ripe banana (about 2)

1 large egg

1 cup chopped pitted dates

3/4 cup chopped walnuts

1/2 cup chopped dried pineapple

3 tablespoons ground flaxseed (about 2 tablespoons whole)

Directions :

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

  1. Jane’s Vegetarian Chili :-

Jane's Vegetarian Chili

Ingredients :

1 tablespoon olive oil

2 cups chopped onion

3 garlic cloves, minced

4 cups water, divided

2 tablespoons sugar

2 tablespoons chili powder

2 tablespoons Worcestershire sauce

2 (14.5-ounce) cans diced tomatoes, undrained

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1 (6-ounce) can tomato paste

1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Directions :

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

  1. Bean and Corn Salsa :-

Bean and Corn Salsa

Ingredients :

3 cups chopped seeded tomato (about 3 medium)

3/4 cup chopped Vidalia or other sweet onion

1/2 cup chopped tomatillos (about 2 medium)

1/4 cup canned black beans, rinsed and drained

1/4 cup fresh corn kernels

2 tablespoons finely chopped fresh parsley

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce

Directions :

Combine all ingredients in a large bowl; cover and chill at least 2 hours.

– Pratiksha Trivedi


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