Nutrim - Foods Lower Cholesterol

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NutrimⓇ is a highly viscous fiber product developed by the USDA. Its unique patented processing unleashes the most studied portion oats, the β-glucan. NutrimⓇ oat β-glucans can help remove cholesterol that is already in the body by working with natural processes for getting rid of excess cholesterol. NutrimⓇ oat β-glucans can even bind to some of the cholesterol and saturated fat in the diet and help flush them out before they are absorbed.

Dessert

Blueberry Crunch Parfait

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Blueberry Crunch Parfait

Total Time5 mins

Course: Dessert

Servings:

Calories: 340kcal

Ingredients

4 tbs Walnuts Chopped
4 tsp Chocolate Chips
4 cups Blueberries Frozen, unsweetened
4 cups Yogurt Low-fat, low-calorie
1 scoop Nutrim

Instructions

Let blueberries thaw out.
Layer yogurt and blueberries in glass, alternating each layer.
Top with chopped walnuts and chocolate chips. Enjoy!

Notes

You can make this easy-to-prepare recipe with blueberries or any one of your favorite fruits.

Nutrition

Drinks, Nutrim, Quick & Easy, Yogurt

Tropical Smoothie

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Tropical Smoothie

Course: Drinks

Keyword: Nutrim, Yogurt

Calories: 348kcal

Equipment

Blender

Ingredients

1 scoop Nutrim
½ cup Mango
½ cup Pineapple
½ cup Ice
¼ cup Plain yogurt
¼ cup Skim milk
1 tbsp Honey
1 Banana

Instructions

Add all ingredients to a blender. Blend until smooth. If needed, add more ice. Enjoy a sweet and refreshing smoothie!

Nutrition

Lunch

Apple and Chicken Sandwiches

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Apple and Chicken Sandwiches

Total Time15 mins

Course: Lunch

Servings:

Calories: 318kcal

Ingredients

⅔ cup Apple Diced
8 slices Whole grain bread
½ head Lettuce Romaine, raw
2 cans Chicken Drained, white chunk chicken breast
4 tbs Mayonnaise Reduced calorie
1 Tbsp Water
½ scoop Nutrim

Instructions

Stir the mayonnaise, water, and Nutrim in a small bowl.
Add the chicken and the apples to the bowl.
Stir mixture well.
Arrange lettuce on bread slices, divide chicken mixture between bread slices and enjoy!

Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Nutrition

Dinner

Baked Salmon and Cucumber Sauce

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Baked Salmon and Cucumber Sauce

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Dinner

Servings:

Calories: 359kcal

Equipment

Stove
Oven

Ingredients

2 tsp Extra virgin olive oil
15 oz Peas Cooked
1 Red pepper Cut into strips (optional)
14 oz Salmon Sockeye, raw
20 Carrots Baby, raw, chopped
¼ tsp Salt
2 cups Brown rice Cooked

Dressing

½ cup Yogurt Vanilla or lemon flavor, low-calorie
⅓ cup Cucumber Unpeeled, finely chopped
½ tsp Dill weed
Salt to taste
1 scoop Nutrim

Instructions

Heat oven to 450 degrees.
Place salmon* on baking sheet and spray with non-stick cooking spray. Bake for 12-15 minutes or until salmon starts to fall apart with fork.
While salmon* is cooking, boil chopped carrots until a fork can easily pierce them.
Place olive oil in a skillet and heat on medium-high heat. Once the skillet is heated and covered in oil, place the pepper and the peas in the skillet and heat until tender. When the peas are tender, add the carrots.
Cook rice, as box directions state.
Divide the rice, vegetables, and salmon evenly.

Dressing

In a separate bowl, whisk together yogurt, cucumber, dill weed, salt, and Nutrim.
Pour dressing on the salmon.
Enjoy!

Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Nutrition

Dessert, Extra Virgin Olive Oil, Nutrim

Fresh Pumpkin Pie

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3.50 from 2 votes

Fresh Pumpkin Pie

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dessert

Servings: servings

Calories: 297kcal

Equipment

Oven

Ingredients

1 small Pie Pumpkin or one 15 oz. can
1 can Evaporated Milk 12 fl. oz.
2 Eggs beaten
¾ cup Brown Sugar packed
1 tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Nutmeg
½ tsp Salt
1 Cholesterol-Free Pie Crust

Instructions

CUT pumpkin in half, scoop out seeds and stringy portions. Cut pumpkin into large chunks.
STEAM the pumpkin in a pot with a steamer basket, for 20-30 minutes or until tender. Drain, cool, & remove the peel. Return pumpkin to pot & mash. Drain excess water.
PREHEAT oven to 400°F.
BEAT 2 cups pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt together in a large bowl with a mixer on medium speed. Blend well.
POUR into a pie crust (page 17.)
BAKE 40 minutes or until a knife inserted 1 inch from the edge comes out clean.