Extra Virgin Olive Oil - Foods Lower Cholesterol

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Tag: Extra Virgin Olive Oil

Olive oil is a staple of the "Mediterranean Diet", which has been shown to lower the risk of heart disease. Olive oil has been shown to be beneficial for healthy cholesterol. It is full of heart healthy monounsaturated fats. Look for extra virgin olive oil (EVOO) since it is the first pressing of oil. The first pressing of olive oil is not heavily processed and contains the most antioxidants.

Extra Virgin Olive Oil, Garlic, Nutrim, Soups

Nutrim® Cream of Mushroom Soup

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Nutrim® Cream of Mushroom Soup

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Lunch

Servings: oz.

Calories: 21kcal

Equipment

Stove

Ingredients

1 tbsp Extra Virgin Olive Oil
¼ cup Onion diced
1 clove Garlic minced
¼ cup Mushrooms diced
1 scoop Nutrim® heaping
1 cup Chicken broth low fat
1 tbsp Half and half
1 pinch Salt
1 pinch Pepper

Instructions

Heat extra virgin olive oil in a small pan over medium heat.
Add mushrooms, onions and garlic and saute for 3-5 minutes.
Add Nutrim® and mix well or until onion and garlic are coated.
Add in chicken broth slowly (it will clump if added all at once).
Add half and half, salt and pepper.
Simmer for 5-8 minutes until it thickens.
Enjoy!

Nutrition

Breakfast

Bran Muffin Breakfast

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Bran Muffin Breakfast

Prep Time25 mins

Cook Time35 mins

Total Time1 hr

Course: Breakfast

Servings:

Calories: 383kcal

Equipment

Oven

Ingredients

Nonstick cooking spray
1 cup Whole wheat pastry flour
1 ¾ tsp Baking powder
½ tsp Ground cinnamon
¼ tsp Baking soda
1 Egg
⅓ cup Brown sugar Packed
3 Tbs Extra virgin olive oil
1 ⅔ cup Yogurt Plain, non-fat
32 oz Apple juice Unsweetened
2 cup Bran cereal
¼ cup Maple syrup
¾ cup Raisins
3 scoops Nutrim
1 Egg White, raw, fresh

Instructions

Preheat oven to 350 degrees F . Lightly coat twelve to sixteen 2 1/2-inch muffin cups with nonstick cooking spray or place with "cupcake" liners; set aside.
In a large bowl stir yogurt into bran cereal, let stand for 5 to 10 minutes or until cereal is softened.
In small bowl stir together flour, Nutrim, baking powder, cinnamon and baking soda. Set mixture aside.
Stir eggs, brown sugar, syrup, and oil into bran mixture.
Add flour mixture to bran mixture, along with raisins. Stir until all ingredients are combined.
Spoon batter evenly into prepared muffin cups, filling each to where they are nearly full.
Place in oven and cook for 25 to 30 minutes or until tops of muffins have a brown tint to them. Pierce muffins with tooth picks to make sure toothpick comes out clean.
Cool muffins for 5 minutes, remove and enjoy!

Notes

Freeze muffin mix to make again.

Nutrition

Lunch

Eggplant Sandwich with Beans and Rice

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Eggplant Sandwich with Beans and Rice

Prep Time20 mins

Cook Time7 mins

Total Time27 mins

Course: Lunch

Servings:

Calories: 409kcal

Equipment

Grill
Stove

Ingredients

1 Green peppers
1 Eggplant Medium, cut into 12 slices
1 Tbs Extra virgin olive oil
4 Whole grain bread
¼ cup Mustard
1 tsp Vegetable oil Canola
¼ lb Smoked turkey kielbasa Cut into 1/2-inch pieces
½ Onion Large, chopped
½ Green bell pepper Chopped
½ Red bell pepper Chopped
2 ⅔ Tbs Celery Chopped
⅔ cloves Garlic Finely chopped
⅔ Dried bay leaves
⅓ tsp Dried thyme leaves
⅓ tsp Seasoned salt
⅓ cup Rice Uncooked, long-grain, white
⅔ cup Water
⅓ lb Black beans Cooked
5 oz Tomatoes Red, organic
3 scoops Nutrim

Instructions

Cut the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
Spread 1 side of each bread slice with cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices (optional). Serve warm.
In 4-quart saucepan, heat oil over medium heat. Add kielbasa, onions, bell peppers, celery, garlic, bay leaves and thyme; cook 4 to 6 minutes, stirring occasionally, until vegetables are tender.
Stir in tomatoes and salt, then bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
Stir in beans and cover, simmer for 10 minutes longer.
Cook rice in water as directed on the package. Remove bay leaves from bean mixture. Pour the bean mixture over the rice and serve. Enjoy!

Nutrition

Dessert, Extra Virgin Olive Oil, Nutrim, Quick & Easy

Cholesterol-Free Pie Crust

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Cholesterol-Free Pie Crust

Total Time10 mins

Course: Dessert

Servings: raw 9" crust

Calories: 1104kcal

Ingredients

1 cup Whole Wheat Pastry Flour could substitute white flour
⅓ cup Nutrim®
½ tsp Salt
⅓ cup Extra Virgin Olive Oil
3 Tbsp Water

Instructions

MIX flour, salt, and Nutrim® in a large bowl.
MIX oil and water in a separate small bowl.
STIR both mixtures with fork until large clumps form.
PRESS dough into a ball and then flatten into a 5-6" "pancake".
ROLL dough between 2 sheets of wax paper to form a ¹/ 8" thick 10½" circle. Remove top wax paper sheet.
PLACE pie pan upside down on the dough. Flip to transfer the dough into the pan. Remove wax paper.
PRESS the dough gently into the pan.
SHAPE the edge of the crust, if desired. Crust is now ready for pie filling. Be sure to check pie recipe to see if you need a pre-baked pie crust.

Notes

TIP: Double recipe for Double Pie Crust.

Nutrition

Breads & Toppings, Extra Virgin Olive Oil, Nutrim, Quick & Easy

Spreadable Nutrim® Butter

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Spreadable Nutrim® Butter

Total Time10 mins

Course: Snack

Servings: servings

Calories: 36kcal

Equipment

Hand mixer

Ingredients

1 stick Butter softened
½ cup Extra virgin olive oil
2 scoops Nutrim®
2 tbsp Water

Instructions

Add butter, extra virgin olive oil, Nutrim® and water into a medium bowl.
Blend using a hand mixer, set on high for about 2-3 minutes or until mixture is smooth.
Refrigerate until ready to use.

Nutrition

Breads & Toppings, Extra Virgin Olive Oil, Nutrim

Fresh Dinner Rolls

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Fresh Dinner Rolls

Prep Time15 mins

Cook Time15 mins

Rising Time1 hr 45 mins

Total Time2 hrs 15 mins

Course: Snack

Servings: rolls

Calories: 235kcal

Equipment

Oven

Ingredients

1 cup Warm water 110°-115°F
1 tbsp Yeast
½ cup Extra Virgin Olive Oil
2 tbsp Honey
1 tsp Salt
1 cup Whole Wheat Flour
1 cup Nutrim®
¾ cup Unbleached All Purpose Flour

Instructions

Pour warm water in large bowl. Sprinkle yeast over the top and let stand until bubbles form.
Whisk together extra virgin olive oil, honey, and salt in small bowl.
Pour mixture into bowl with yeast. Whisk again to blend. Briskly fold in whole wheat flour and Nutrim®.
Knead dough by hand or with a dough hook attachment for about 5 minutes. Add white flour as needed until dough leaves sides of bowl. Dough should become soft, but not sticky. Adjust by adding flour.
Cover dough bowl with a towel. Leave to rise for 1 hour in a warm place. Press dough down.
Form dough into balls just larger than the size of a golf ball.
Place on greased cookie sheet or baking stone and let rise for another 45 minutes.
Preheat oven to 400°F. Bake for 15 minutes or until rolls are golden in color.

Nutrition

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