Showing posts with label blog. Show all posts
Showing posts with label blog. Show all posts

Saturday, September 28, 2019

Meatless Shepherd's Pie for 3 Weight Watchers Smart Points!



Shepherd's pie is one of my favorite things, right up there with Biscuits and Gravy and plain old mashed potatoes with corn mixed together, so I am particularly happy to share this recipe with those who love a Shepherd's pie!

It's only 3 WeightWatchers Smart Points per serving and a serving size is 1/6 of the pie!!  The great news is that this freezes well and leftovers taste better the following day!



Lentils are high in protein and fiber!



Ingredients:

1 Tbs olive oil
1 (8-oz) package pre-sliced cremini mushrooms
2 (9-oz) packages steamed lentils*
1-1/2 c. frozen peas and carrots, thawed
1-1/2 c. low-sodium organic vegetable broth
1/2 tsp kosher salt
1/2 tsp black pepper
1 (20-oz) package frozen mashed cauliflower w/olive oil & sea salt
chopped fresh chives or parsley (optional)

*If like me you are unable to find steamed lentils, just cook up your own following package directions. You will only need about 8 oz or half of a package of a 16-oz bag of dried lentils.

Instructions:
  1. 1.  Heat oil in large nonstick skillet over med-high heat. Add the mushrooms and cook stirring occasionally until browned and tender, about 8 minutes. And preheat the oven broiler!
  2. Stir in lentils and peas and carrots and cook until thoroughly heated, about 2 minutes. 
  3. Stir in broth, salt and pepper and bring to a boil. Cook until the liquid is slightly reduced and thickened, about 5 minutes. Transfer to an 11- x 7-inch (2-quart) broiler-safe baking dish. 
  4. Microwave the mashed cauliflower according to package directions and spoon over the top of the mushroom-lentil mixture.  
  5. Place in oven to broil with rack about 6" from heat source until lightly browned, about 5-8 minutes. Sprinkled with optional chives or parsley and serve!

YIELDS: 6 Servings
SERVING SIZE:  1/6 pie
SMARTPOINTS: 3 per serving

NUTRITIONAL INFORMATION:  Calories 217, Fat 6.5g (sat 1.5g, mono 3.5g, poly 1.3g), Protein 12g, Carb 29g, Fiber 10g, Sugars 9g, Chol 4 mg, Iron 4 mg, Sodium 730 mg, Calc 90 mg

Monday, October 9, 2017

Springtime Ham and Asparagus Salad for Only 2 Weight Watchers Points

arranged to visually see each serving size via sections between asparagus spears



This salad is so low in points and light and refreshing that you can double up your servings for more of a meal salad.  It serves 6, so a single portion is more of a side salad and not as filling alone.

The homemade dressing has a strong lemon flavor, so if you're not a fan of lemon, try cutting the amount in the recipe back a bit.  I also added garlic powder to this batch but plan on trying it next time with actual minced garlic added to the dressing.

I also only applied one tablespoon of dressing per serving of salad with leftover dressing at the end, which means this actually fewer in point than I figured for the entire dressing recipe to begin with.

Single serving in large salad bowl



Salad Ingredients:

16 asparagus spears
4 c. torn lettuce
2 c. cubed 1/2" cooked ham
2 hard cooked eggs, quartered (I chose to slice them instead going for even eggs per serving)

Dressing Ingredients:

1/2 c. fat-free dairy sour cream
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh chives
pinch of salt
pinch of pepper
2 Tbs. lemon juice
1 Tbs. low-fat mayonnaise


Instructions: 

In 10" skillet, place asparagus, add enough water to cover.  Cook over medium-high heat until water comes to a full boil.  Boil 1 to 2 minutes and drain.  Rinse immediately with cold water until fully cooled.  This stops the cooking process.  Don't overcook your asparagus. You want them crisply tender, not mushy.

Arrange ham, eggs, and asparagus spears on lettuce on either individual salad plates or platter.   

In small bowl, stir together all dressing ingredients.  Pour dressing over salad if all will be eaten upon serving.  If wanting to save your salad in the event you'll have leftovers, apply dressing to individual servings and store dressing in an airtight container.

YIELDS:  6 servings
SERVING SIZE:  1/6 of platter
POINTS:  2 WWWP or 2 SmartPoints



Friday, January 20, 2017

Chicken Sausage, Egg, and Cheese Sausage Breakfast Braid for 6 Points



Oh my gosh! This is a huge Family Favorite and it's only 3 Weight Watchers points per slice!  I've even made this just before going to bed and it heats up in the microwave just Fine the following morning because who likes to use an oven in the morning? Not me.

I'll take more photos of this one in the process of prepping in case anyone needs it the next time I make it.

I use a roll of sausage and double up the fixings for the sausage mixture portion so that I can then divide it up for different braids on different days. I just withhold the addition of the egg until after I divide the sausage mixture, rather than cooking up 4-oz portions of sausage. I have yet to find a version of the sausage with jalapeno peppers premixed into it so I just add my own jalapeno peppers to the pan as it is cooking.

Ingredients:

1 13.8-oz. can refrigerated pizza crust dough
Cooking Spray
1 Tbs olive oil
1/4 c chopped onion
4 oz chicken sausage with jalapeno peppers, chopped
2 large eggs, lightly beaten
1/2 c (2 oz) shredded Monterey Jack cheese
1/4 c shredded cheddar cheese
1/4 c chopped seeded jalapeno pepper
1 large egg white, lightly beaten


Instructions:

Preheat oven to 425 degrees.

Unroll the dough onto a baking sheet coated with cooking spray and pat into a 15 x 10-inch rectangle.

Heat the oil in a large skillet over medium heat. Add onion and sausage and cook 9 minutes or until lightly browned.  Stir in eggs and cook 1-1/2 minutes or until set and remove from heat. (My version: Cook sausage, chopped jalapeno, and onion until cooked through/slightly browned for whole sausage roll and then divide mixture up into servings for this recipe. Add sausage back to pan and then add eggs.)

Sprinkle Monterey Jack cheese lengthwise down center of dough leaving about a 2-1/2-inch border on each side.  Spoon egg/sausage mixture evenly over cheese and then top with cheddar over the egg mixture and top with jalapeno pepper.  (Since in my version I've added the jalapeno pepper into the sausage mixture myself, I do not add more jalapeno).

Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of the filling using a sharp knife or kitchen shears (I recommend the shears!). Arrange strips over filling.  Press ends under to seal.  Brush with egg white and bake at 425 degrees for 15 minutes or until golden brown.  Let stand 5 minutes .  Cut crosswise into 8 slices.

YIELD: 8 slices

Servings: 4 servings
Serving Size: 2 slices

Points: 3 points per slice

Nutritional Information:  Calories 246, Fat 15.6 g (sat 6.3 g, mono 6.6 g, poly 1.5 g); Protein 15.9 g; Carb 11 g; Fiber 0.2 g; Chol 147 mg; Iron 1.2 mg; Sodium 516 mg; Calc 173 mg

Thursday, January 19, 2017

Pizza Quesadillas for 6 Weight Watchers Points



These thick and hearty quesadillas are quick and easy!  For those in the Family who turn up their noses at the sight of mushrooms and green peppers, I limited their servings to just the cheese and pepperoni with a side of dippable raw veggies.  As you know, I'm on the hunt for meal ideas that can help me be successful and keep me from making more than one meal--one for me and one for "the others".

Since each quesadilla is 6 points and is cut into thirds, it stands to reason that each "wedge" (upon cutting them into thirds) is worth 2 points, so if you want to up your intake to 8 or 10 points if allowance permits, go for it!

Ingredients:

1-1/2 c fresh presliced mushrooms
1/2 c prechopped green bell pepper
1/2 tsp dried basil
4 (8") 96% fat-free flour tortillas
1 c (4 oz.) shredded part-skim mozzarella cheese
20 slices turkey pepperoni (5 per quesadilla)
Pinches of garlic powder and/or onion powder
1 c pizza sauce such as Ragu Homestyle


Instructions:

Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add mushrooms and bell pepper and cook for 4 minutes until tender stirring frequently. Stir in basil.

While cooking the peppers and mushrooms, coat one side of each of the four tortillas with nonstick spray and place the sprayed side down and dry side up on the counter/work surface.

When peppers and mushrooms are ready, divide this mixture up evenly among the four flour tortillas covering only one half of each tortilla.

Start your pizza sauce to warming in a small saucepan.

Top each vegetable-covered tortilla with 1/4-cup of mozzarella cheese and 5 slices of turkey pepperoni. Season each with pinches of garlic powder and/or onion powder to your personal taste.

Fold each tortilla in half and place two at a time into heated pan with the folded sides together creating a circle from your two now halves and brown each side.

YIELD: 4 servings
SERVING SIZE: 1 Quesadilla cut into thirds and 1/4 c sauce
POINTS: 6 points per quesadilla (and 2 points per wedge)

Nutritional Information:  Calories 283 (32% from fat); Fat 10 g (sat 3.9 g), Protein 16 g; Carb 33.2 g; Fib 4.6 g; Chol 26 mg; Iron 3.1 mg; Sodium 904 mg; Calcium 333 mg

Carrot-Apple-Ginger Smoothie for 3 Weight Watchers points or 6 Smart Points each

Please excuse this plastic tumbler's gnarly edges. ;)

This smoothie recipe can be quite refreshing. You can use 2 ice cubes for a cold drink style or add 4 for more of a thickened smoothie.

Ingredients:

1/4 c. 100% carrot juice, chilled
1/4 c. unsweetened applesauce
1/4 c. organic fat-free vanilla yogurt
1/2 tsp fresh lemon juice
1/4 tsp grated peeled fresh ginger
1/2 frozen ripe banana
2-4 ice cubes

Instructions:  Place all  ingredients in a blender and voila!

Serves: 1
Points: 3 Points
SmartPoints: 6 (5.5 rounded up)

Nutritional Information:  Calories 138; Fat 0.1 g (sat 0 g, mono 0g, poly 0.1g); Protein 4.3 g; Carb 32.7 g; Fiber 2.3 g; Chol 2 mg; Iron 0.3 mg; Sodium 79 mg, Calcium 126 mg

Wednesday, January 18, 2017

Chocolate-Chocolate-Chip Avocado Cookies for 2 Points Each!



Seriously, if you need a chocolate Fix, this is a good one. Especially Fresh out of the oven with the ooey gooey chocolate and even warned in a microwave for a few seconds afterward.

Yes, it's dairy free and gluten free (if you use gluten-free flour, which I do), and even vegan too. It's so easy to make and the whole Family gobbles them up completely unaware they're made with avocado!

I've tried this recipe with different types of flour, regular all-purpose, whole wheat flour, gluten-free versions, and I've settled on Cup-4-Cup gluten-free as my favorite in this recipe.

I've also tried this recipe with different chocolate chips--milk chocolate, dark chocolate, semi-sweet, etc. and I've settled on semi-sweet chips as my favorite, but feel free to pick your poison here.


INGREDIENTS:

parchment paper
1/2 cup mashed avocado
1/2 cup turbinado sugar (method to making sugar-big rough, crystal-like granules)
1 tsp apple cider vinegar
2 tsp vanilla extract
1/2 tsp baking soda
2 Tbs unsweetened cocoa powder
1 tsp cinnamon
3/4 c gluten-free flour
100 grams of chocolate chips of your choice


INSTRUCTIONS:

Preheat oven to 350 degrees and line your cookie sheet with parchment paper.

While the oven is preheating give your avocado and turbinado sugar a good whirl in a food processor or blender.

Add vanilla and apple cider vinegar and give another quick whirl until blended well/incorporated.

Mix the cocoa powder, the flour, the baking soda, and the cinnamon in a separate bowl with a whisk and add half at a time to moist mixture and blend after each addition.

Mix in chocolate chips by hand.

Spoon about a tablespoon of cookie dough onto your parchment-lined cookie sheet and use the backside of your spoon to flatten and shape the cookies somewhat, as they don't expand and shape much on their own.  Try to make sure there are no thin spots on the outer edges as they will cook/burn quickly and affect the taste of your first bites.

Bake for 10 minutes.



Monday, September 28, 2015

Peanut Butter-Chocolate Swirl Brownie Cake

The kids asked for something sweet as a treat after school this afternoon and thought up this one that I haven't made in a long time. It's only 4 Weight Watchers points per square out of a total of 16 squares/servings. I changed the recipe a little and got more of a brownie-like texture, so I'll share how I have it on my recipe card that I'm sure I got from Weight Watchers eons ago and then what I did to get a more brownie-like texture as well in parenthesis next to specific ingredients. I bet you can sub in some other nut butters as well to switch it up a little.



INGREDIENTS: 

1 Tbs all-purpose flour (I used Pam baking spray for the pan)
1/2 c. reduced-calorie stick butter, softened
1-1/4 c. firmly packed brown sugar
1 tsp. vanilla extract
3 large egg whites (I substituted 1/2 cup pasteurized egg product of all egg whites)
1 large egg (I substituted 1 egg yolk with egg-white product above)
1-1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter

INSTRUCTIONS:

Preheat oven to 350 degrees.  Coat a 9-inch-square baking pan with cooking spray and dust with the 1 Tbsp of flour (or Pam baking spray) and set aside.

Cream the butter and gradually add in the brown sugar until well blended on medium speed.  Add vanilla extract, egg whites (or egg product), whole egg (or 1 egg yolk), and beat well.

Mix the 1-1/2 cups flour with 1/2 tsp. baking powder in a separate bowl and slowly add into mixture until well blended.

Divide the mixture evenly, about 1-1/2 cups in 2 parts. Into one part mix in the 1/4 cup unsweetened cocoa and into the other bowl mix in the 1/4 cup reduced-fat creamy peanut butter (you will have two batters now).

Spoon each mixture alternately into the prepared pan. Bang on the counter to level and using a knife create swirls.

Bake at 350 degrees for 30 minutes or until a knife inserted in the middle comes out clean.

YIELDS: 16 servings

POINTS: 4 points per square

Tuna And Wild Rice Salad



This dish was so Filling, I couldn't even Finish it, so if you are looking for a hunger buster, this is a good one!

INGREDIENTS:

Salad:
1 (6.2-oz.) pkg fast-cooking recipe of long-grain and wild rice such as Uncle Ben's
2 (6-oz.) cans low-salt albacore tuna in water, drained
1 (14-oz.) can quartered and chopped artichoke hearts, drained
1 (4.5-oz.) jar sliced mushrooms, drained

Dressing:
1/2 cup sliced green onions
2 Tbs white wine vinegar
1 Tbs olive oil
2 tsp Dijon mustard
1/4 tsp pepper

Base and Topping:
8 romaine lettuce leaves
12 cherry tomatoes, halved


INSTRUCTIONS:

Prepare the rice according to package directions but leave out the fat (butter or oils)

Combine the rice, tuna, artichokes, and mushrooms in a large bowl and toss gently.

Make the dressing by combining the green onions, vinegar, oil, mustard, and pepper in a jar with lid for shaking or a bowl in which you can whisk together. Add dressing to the tuna mixture., tossing gently again.

Serve salad by lining the dish with lettuce, placing 1-1/4 cups of rice mixture atop the lettuce, and topping with halved cherry tomatoes.

YIELDS: 4 servings

POINTS: 6 points per serving

INFORMATION:  298 calories (15% from fat); 22.4g protein; 5g Fat (0.7g saturated); 43.7g carb; 2.3g fiber; 17mg cholesterol; 3.7mg iron; 1208mg sodium; 77mg calcium)

Sunday, September 27, 2015

Roast-Beef-Wrapped Asparagus Rolls



This is a great low-point snack at only 3 Weight Watchers points per 4 rolls, but I cheat a little and use a horseradish sauce that is pre-made and therefore count each roll as 1 point.

You'll need asparagus and thin-sliced roast beef.


To make the horseradish sauce from scratch, you'll need to mix the following ingredients together:

2 Tbs low-fat mayonnaise
2 tsp. prepared horseradish

If you'd like to cheat like I do to save a little time, I use Woeber's Horseradish sauce that I find in the condiments isle at my grocery store.  I put either version into a baggie and snip the end off to apply it quickly in a steady bead along the inside (spreading it with a knife can be a bit of a pain).

To prepare the asparagus, you need to blanch it quickly in boiling water. Snap off the ends of your asparagus while the water heats to a boil and prepare a dish large enough to accommodate them filled with ice cubes and water to shock it.  Shocking stops the cooking process and maintains that nice crispness.  Once the water is boiling, place all asparagus in the water so that they are covered with water. (I use a large and deep skillet).  Boil for no more than 4 minutes, and sometimes less time depending on the thickness of your asparagus.  Once the water turns green, I pull one out, put it into the ice water, and quickly taste it for texture.  You don't want it to get mushy. A nice snap is what you are looking for. When ready, remove all asparagus from the boiling water and put straight into the ice water.  Let rest for a minute, then drain and dry.

Place a slice of roast beef down, place asparagus on top, and drizzle a thin line of horseradish sauce.  Then roll 'er up. That's it.  They are great cold.

If you have very thick asparagus spears, one stalk will do per roll, but feel free to double 'em up if they're particularly thin like I did in the above picture.

Enjoy!

YIELDS: 4 servings of 4 rolls

POINTS: 3 points per serving (4 rolls)

INFORMATION:  5g total fat; 1g saturated fat; 50mg cholesterol; 179mg sodium; 3g total carb; 1g dietary fiber; 19g protein; 15mg calcium

Wednesday, April 22, 2015

Mixed Berries and Maple Cream Dessert Recipe for 7 to 9 Weight Watchers Points





This Fruit-based dessert is a Family-Favorite in our household.  The points can vary as little or as much as you would like by the number of total servings you divide it into.  The original recipe indicates it serves Four, but since there are Five of us in our house, it serves Five.  The entire recipe came out to 36 points, so when divided into Four servings you get 9 points per serving, but when divided into Five servings, you get 7 points per serving. You can probably lessen the powdered sugar in the whipping cream and and leave out the nuts to trim it out a little Further as well.

Because it makes me Feel like I have come a long way in my domestic diva journey, I want to brag a little. The blueberries come from a Friend's Farm, and the maple syrup and raspberries from my own back yard. I Freeze the raspberries each Fall and use throughout the remainder of the year and make Freezer jam with them as well. This is my second year making homemade maple syrup from my own maple tree, and it is delicious! Toot toot! ;) 


Fruit Layer Ingredients:

1 (6 oz.) container fresh blackberries (about 1-1/2 cups) (I frequently used raspberries instead)
1-1/3 cups fresh blueberries
1-1/3 cups sliced fresh strawberries
2 Tbsp. sugar
1-1/2 tsp. grated orange peel

Maple Cream Layer Ingredients:

1/2 cup fat-free sour cream
2 Tbsp. pure maple syrup or honey (I use maple syrup)
1 cup whipping cream
2 Tbsp. powdered sugar
1/2 cup chopped walnuts, whole shelled pistachios, toasted sliced almonds (I use almonds)

Directions:

In a medium bowl combine all the berries, sugar, and orange peel and stir to coat. Cover and refrigerate until ready to serve.

In a small bowl stir together sour cream and maple syrup and set aside.  In a mixing bowl using an electric mixer beat the whipping cream just until slightly thickened and add in the powdered sugar and continue mixing until stiff peaks form.  Then fold in the sour cream/maple syrup mixture.

In each dessert cup layer even amounts of the berry mixture, the maple cream, and if desired 1 Tbs. nuts. Come back in with the berry mixture, the nuts, and top off with some more cream. Serve immediately.

Servings: 4 or 5
Points: 9 for each of 4 servings or 7 for each of 5 servings

Per Serving: 375 calories, 23 g fat, 14 g saturated fat, 85 mg cholesterol, 50 mg sodium, 42 g carbohydrate, 5 g fiber, and 4 g protein.




Wednesday, October 8, 2014

Moving Forward with a New Health Twist-High Cholesterol



So a couple of weeks back, my new primary care physician ordered lab work which revealed extremely high cholesterol numbers.  She wants me to start a low-dose statin.  If you know anything about statins, they are scary. Some people suffer from rhabdomiolysis, which is scary, and can be damaging, stuff. I asked her if I could do what I know thousands of other doctors agree to with thousands of other patients, and that is to buckle down and make some lifestyle changes that we all know DO affect our cholesterol numbers, and check the numbers again in 30 days.  She still wants me to start them saying she just wants to see how I react to the medicine (as in have one of those terrible side effects). She said that if I've dropped around 10 pounds in 30 days, she'll agree to trying off of them.  Because I know I can drop 10 pounds in the next 30 days, I'm not even going to start them.

Rhabdomiolysis is the breakdown of muscle tissue that leads to the release of muscle fiber contents into the blood. These substances are harmful to the kidney and often cause kidney damage. Some people are reported to have never regained their strength or coordination.

The other issue that scares the wits out of me with taking statins is the development of diabetes.  I've done a lot of reading of late on metabolic syndrome and insulin resistance, and while I'm self diagnosing here, I fit the bill. The biggest reason I worry about the development of diabetes is because my number in this area of the lab work was what she referred to as "borderline."  My result was 1 digit beyond the normal range, so taking something that will raise my blood sugar....well, it stands to reason I run a higher risk of this side effect. The other factor is a raised likelihood after menopause, and if you've been following my blog, you know I entered early menopause at the age of 40.

More minor, yet worrisome side effects that I've convinced myself I would definitely suffer from should I take a statin is the "flushing" and rashes.  Everything that happens to me shows up in my skin and has since I was an infant. The Flushing.....like the hot Flashes aren't unbearable enough?! No thank you. 

I don't expect my physician to make the connection between the metabolic syndrome, the insulin resistance, and the high cholesterol for me because she didn't even do a complete review of systems on me.  Put it this way, having worked in the medical reports field for many years, I know what systems she should have covered on me during my initial new-patient-physical exam and in what order, which she didn't. There are things about me she yet does not even know! THAT's scary. Yay, electronic medical records that distract my doctor so much she can't be efficient. Welcome to the new normal.  

Basically, I want to watch my sugar, as well as my cholesterol, intake while dieting. Buh-bye occasional biscuits and gravy, pop, and gyros, even if my Weight Watchers plan allows them via the points system.

As it turns out, my Grinch Smoothie, or green smoothie, should be excellent for people with high cholesterol.  Every single ingredient in it is said to help cholesterol numbers, so this is a good thing.

Grinch Smoothie Ingredients and Their Benefits: (Research yourself for TONS of information not included here)

  • Green apples: Don't peel your apples because apples have both types of fiber, so the combination of an apple's pectin works with the phenolics in its skin to lower your plasma cholesterol and triglycerides. Some foods actually bind to the cholesterol in your system and help remove it so that your body absorbs less of it. Higher absorption leaves less cholesterol to accumulate in your arteries. This is why eating whole fruit can be more beneficial than eating processed fruit products or taking fruit extract supplements.
  • Avocados: Contain a healthy type of unsaturated fat known to lower cholesterol, monounsaturated fats (oleic acid), which are known to promote heart health by boosting the good cholesterol and lowering the bad cholesterol. Monounsaturated fats can help lower your cholesterol, according to the American Heart Association. It is said we should aim to consume between 25 to 35 percent of our daily calories from fats of the unsaturated type. They are also high in fiber and beta-sitosterol, a plant chemical, said to help keep cholesterol in check. (I'll have to try this myself, but apparently avocado pits are the latest raw foodie craze and are said to be wonderful for you, period, including lowering cholesterol numbers. It is said you can blend one up into a powder....must need a monster processor I'm thinking. lol) 
  • Bananas: A good source of dietary fiber, which can help reduce your low-density lipoprotein – LDL or “bad” cholesterol via the soluble fiber. Soluble fiber helps slow the absorption of cholesterol and sugar in your bloodstream, reducing LDL cholesterol and blood glucose levels. Adding fiber to your diet may also help you lose weight, which can help you lower your cholesterol and blood pressure naturally.
  • Honey:  Small studies have suggested that honey benefits patients with high cholesterol concentrations. A University of Pittsburgh Medical Center study says that 1 to 5 tbsp. of honey two or three times per day can lower your cholesterol. A study by N. S. Al-Waili found that taking these amounts of honey daily improved blood-sugar control and cholesterol profiles in people with diabetes and high cholesterol, according to a 2004 issue of the "Journal of Medicinal Food." Honey has emerged as a healthy, non-drug option to help reduce cholesterol numbers. Two separate studies conducted on the effects of honey on cholesterol came up with similar conclusions. A study published in “The Scientific World Journal” had participants who consumed 70g of honey for 30 days. The test group showed a reduction of total cholesterol by 3 percent, while a similar study published in the “Journal of Medicinal Food” showed a reduction in total cholesterol of 8 percent.
  • Spinach: Contains lots of lutein, the sunshine-yellow pigment found in dark green leafy vegetables and egg yolks. Now research suggests that just a 1/2 cup of a lutein-rich food daily also guards against heart attacks by helping artery walls "shrug off" cholesterol invaders that cause clogging. Spinach is the richest source of lutein. Shoot for a ½ cup a day.
  • Flax meal:  Researchers set out to see how flax seed products affected cholesterol and triglyceride levels. Combing through 28 existing, peer-reviewed studies on flax, they found that use of flax seed, not flax seed oil, lowered levels of LDL (bad) cholesterol, generally without altering HDL (good) cholesterol levels. The cholesterol-lowering effects, which ranged from about 10 to 20 percent, were most apparent in women, particularly postmenopausal women with high cholesterol to begin with. Flax seeds are a rich source of alpha-linolenic acid, which is a plant-derived type of omega-3 fats that have been shown to lower LDL cholesterol, as well as triglyceride levels. One study found that 100 mg daily of flax seed lignan can be effective at reducing blood cholesterol levels in men with moderately high cholesterol levels. Another small study of 40 patients with high cholesterol levels were told to take 20 grams of ground flax seed daily in which those receiving the flax seed did just as well as those given the statin drugs in the study. These are, like avocados, high in soluble fiber which can prevent the actual absorption of cholesterol within the body.
  • Almond milk (or soy milk or rice milk): All three are said to be good options for people with high cholesterol. Almond milk is low in sodium and high in healthy fats (such as omega fatty acids typically found in fish), which helps to prevent heart disease. Almond milk contains monounsaturated fat that may help lower bad cholesterol levels. Because it comes from plants, there's no saturated fat or cholesterol and it is loaded with vitamins E and B12. This milk replacement option is said to be a "definite do."  The proteins in soy milk may actually reduce cholesterol as well. The proteins in soy milk may help to decrease LDL cholesterol and increase HDL cholesterol. A study published in the Journal of the American College of Nutrition compared soy milk with dairy milk in 28 people aged 30 to 65. The participants had to drink enough cow milk or soy milk daily for 12 weeks to consume 25 grams of protein each day. At the end of the study, the LDL cholesterol was 5 percent lower for the soy milk group than the cow milk group. This milk replacement option is also said to be a "definite do." Rice milk contains healthy vegetable oils like canola or safflower oil. Rice milk is a vegetable-based milk replacement option because there are no saturated fats. Calorically, it is similar to almond milk. Some types of rice milk have been enriched with sterols or stanols, a vegetable "cousin" of cholesterol, and studies have shown that sterols or stanols compete with animal cholesterol for absorption and can lower both the total and bad cholesterol numbers. It is said to be a "definite do" also for people with high cholesterol.

    A 2010 study, published in Nutrition Research, found that daily administration of 100mg of flaxseed lignan, can be effective at reducing blood cholesterol levels, in men with a moderately high cholesterol level.


    Another small study, involving 40 patients with high cholesterol levels, were instructed to take 20 grams of ground flax seed per day. When the results were compared to the group taking a statin drugs, those receiving flax seed did just as well as those given statin drugs.


    Flax seeds also contain both insoluble and soluble fiber. Soluble fiber is thought to aid in lowering cholesterol, by preventing the absorption of cholesterol within the body.
    - See more at: http://www.healthcentral.com/cholesterol/c/822/134801/cholesterol/#sthash.cr3hPz9L.dpuf
    Flax seeds are a rich source of alpha-linolenic acid. This is the plant-derived type of omega-3 fats, which has been shown to lower LDL cholesterol, as well as triglycerides levels.

    A 2010 study, published in Nutrition Research, found that daily administration of 100mg of flaxseed lignan, can be effective at reducing blood cholesterol levels, in men with a moderately high cholesterol level.


    Another small study, involving 40 patients with high cholesterol levels, were instructed to take 20 grams of ground flax seed per day. When the results were compared to the group taking a statin drugs, those receiving flax seed did just as well as those given statin drugs.


    Flax seeds also contain both insoluble and soluble fiber. Soluble fiber is thought to aid in lowering cholesterol, by preventing the absorption of cholesterol within the body.
    - See more at: http://www.healthcentral.com/cholesterol/c/822/134801/cholesterol/#sthash.cr3hPz9L.dpuf
    Flax seeds are a rich source of alpha-linolenic acid. This is the plant-derived type of omega-3 fats, which has been shown to lower LDL cholesterol, as well as triglycerides levels.

    A 2010 study, published in Nutrition Research, found that daily administration of 100mg of flaxseed lignan, can be effective at reducing blood cholesterol levels, in men with a moderately high cholesterol level.


    Another small study, involving 40 patients with high cholesterol levels, were instructed to take 20 grams of ground flax seed per day. When the results were compared to the group taking a statin drugs, those receiving flax seed did just as well as those given statin drugs.


    Flax seeds also contain both insoluble and soluble fiber. Soluble fiber is thought to aid in lowering cholesterol, by preventing the absorption of cholesterol within the body.
    - See more at: http://www.healthcentral.com/cholesterol/c/822/134801/cholesterol/#sthash.cr3hPz9L.dpuf

I'm actually pretty disgusted that my primary care provider can't help educate me on what it is I need to do, other than take a medication. It's shameful in my opinion.

Seeing how I never ate breakfast or lunch in the first place, all I need to do is force myself to have a daily breakfast, which I plan to do with this yummy smoothie with the above ingredients, eat oatmeal daily for 3 to 4 Weight Watchers points for lunch, and pay attention to the amount of cholesterol, saturated fats, and sugar in my dinners overall. I also need to get in at least 30 minutes of cardio each and every single day, which I have been doing.  I've also started walking 2.5 miles each night, weather permitting.

The other two things I know are also good for lowering cholesterol are my Favorite Amy's Lentil Soup and green tea. I'll let you look up the cholesterol-lowering properties of these items. I plan to go through my recipe section and mark things that I find are in fact good for lowering cholesterol. I hope this information helps someone else looking for a quick meal-replacement-type of smoothie that is actually good for people with high cholesterol.

(I am not a doctor, and the information in this post is based on my own, nonmedically-guided online research. Please, if YOUR insurance covers a consult with a nutritionist check there, as I am still trying to Figure out if I can get mine to cover a consult with one.) 

Tuesday, September 9, 2014

A Fantastic Treat for 5 Weight Watchers Points - A Fab Grab Option

I stumbled upon this Muller yogurt Fab Grab because I had a coupon for it that I paired up with a sale to get each one for just under a dollar at $0.99 each. Once I tried it, I felt like I was eating a dessert!

If you're like me and don't actually like Greek yogurt and need to add a bit of honey to lessen the tartness of it, then this would be 1 more point for a total of 6 points.


Chicken and Lentils in Apple-Curry Sauce

  Make sure you get some good size chicken thighs for this dish because those suckers can shrink up big time, which is why my photo shows...