cholesterol lowering

This DIY instant oatmeal mix is all natural, contains protein, fiber and omega-3 fats without all the sugar found in commercial varieties. If you’re looking for a quick morning fix, this oatmeal is for you!

Cinnamon Spice Instant Oatmeal

quick oats (divided)

Walnuts

brown sugar

cinnamon

nutmeg

vanilla powder (or extract)

cloves

allspice

High-Protein Creamy Bean and Barley Salad with a creamy artichoke dressing. Made with pantry staples, it&#039;s like a multivitamin in salad form.

Creamy Protein Bean and Barley Salad Recipe

cooked barley ((or up

beans

frozen shelled edamame (simmered for 10 minutes)

tomatoes

capers (or 1/4 cup chopped olives)

pumpkin seeds

shallot (minced)

hemp hearts (for garnish (optional))

lemon juice

tahini

artichoke hearts

nutritional yeast (or 1 tablespoon mellow miso)

harissa seasoning

maple syrup

garlic

water (to thin, plus more as needed)

Salt and black pepper (to taste)

Prep ahead: Cook the barley. Prepare the barley according to the package directions until tender but still pleasantly chewy. Drain any excess water and let it cool completely.

Prep ahead: Simmer the edamame. Simmer the frozen edamame according to the package directions. Drain well and allow it to cool.

Make the dressing. Add the lemon juice, tahini, artichoke hearts, nutritional yeast (or miso), harissa seasoning, maple syrup, garlic, and water to a blender or small food processor. Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Season with salt and pepper.

Assemble the salad. In a large bowl, combine the cooked barley, white beans, edamame, sun-dried tomatoes, capers, and shallot. Add the pumpkin seeds at this time or for serving for more crunch.

Toss and serve. Pour the dressing over the salad and toss until everything is evenly coated. Garnish with hemp hearts, if using. Enjoy immediately, or refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This Mediterranean Eggplant Salad packs 27 grams of protein and 17 grams of fiber per serving, with cholesterol-lowering ingredients and plenty of iron, magnesium, and zinc.

Mediterranean Roasted Eggplant Salad Recipe

eggplant (or 2 medium)

Light spray of oil (optional)

salt (or

artichoke hearts (jarred

parsley (or fresh herbs)

black soybeans (or white beans, pinto, or edamame)

liquid

lemon (juice)

tahini (optional but recommended)

Dijon mustard (or stoneground mustard)

Italian seasoning (or oregano)

onion powder

Preheat the oven to 425°F (220°C). Line a large baking sheet, or two smaller sheets, with parchment paper. Optional but recommended: Lightly spray the sheet with oil so the eggplant does not stick.

Cut eggplant: Slice the eggplant into 1-inch-thick rounds, then cut each round into 1-inch cubes so the pieces cook evenly.

Roast the eggplant. Transfer the eggplant to the prepared baking sheet. Don&#39;t overcrowd the baking sheet. Spread the eggplant in a single layer so it roasts instead of steams. For an oil-free version, sprinkle with salt and bake until deeply browned and tender. If desired, lightly spray the eggplant with oil before roasting to encourage even browning and a slightly crispier exterior. Roast for 30–40 minutes, or until the eggplant is tender and deeply browned. Flip the eggplant pieces after 20 minutes for more even caramelization.

Drain the artichoke hearts. Set aside ½ cup of the brine or marinade before draining the artichokes—it forms the base of the dressing.

Chop the artichokes: Roughly chop them into bite-sized pieces so they distribute evenly throughout the salad.

Make the dressing. Add the reserved liquid, lemon juice, tahini, garlic, Dijon mustard, Italian seasoning, and onion powder to a blender. Blend until smooth. Alternatively, finely mince the garlic and whisk all the dressing ingredients together in a bowl.

Assemble the salad. Add the roasted eggplant, artichoke hearts, black soybeans, parsley, and pumpkin seeds to a large bowl. Alternatively, reserve some or all of the pumpkin seeds for sprinkling on top just before serving for extra crunch. Pour the dressing over the salad and gently toss until evenly coated.

Serve. Taste and adjust the seasoning as needed. Garnish with additional parsley and the reserved pumpkin seeds for extra crunch, if desired.

😃   This Eggplant Salad looks interesting!
And it's Mediterranean. 
                    God Bless

https://content.jwplatform.com/videos/S7gSkIoT.mp4

Your multivitamin and nature's statin! This Mediterranean Roasted Eggplant Salad combines silky roasted eggplant, tender artichoke hearts, beans, crunchy pumpkin seeds, and fresh parsley in a bright lemon-herb dressing packed with ingredients that support healthier cholesterol levels.

Eggplant Salad Reel Captions.MOV

Top 3 cholesterol lowering recipes from across the web

The most viewed cholesterol lowering recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cinnamon Spice Instant Oatmeal

Creamy Protein Bean and Barley Sala...

Mediterranean Roasted Eggplant Sala...

Top 3 cholesterol lowering recipes from across the web

The most viewed cholesterol lowering recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Spice Instant Oatmeal

Creamy Protein Bean and Barley Sala...

Mediterranean Roasted Eggplant Sala...

The most viewed cholesterol lowering recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine