#Low Cholesterol recipe

[lowcarbloves]

Keto Chicken Bacon Ranch Taquitos 😋⤵️

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🙏 Follow for more delicious recipes 🔃 Share this recipe with friends and family members 😋

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These quick and easy Keto Chicken Bacon Ranch Taquitos are the perfect low carb appetizer or snack!

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Prep Timem1minute min

Cook Time 5minutes mins

Total Time 6minutes mins

Servings- 2 servings (3 taquitos each)

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Ingredients

6 slices mozzarella cheese

1 ½ cups cooked shredded or grilled chicken

¼ cup cooked bacon 2-3 slices cooked

1 tablespoon low carb ranch dressing

1 teaspoon green onion chopped

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Instructions

Combine the chicken, bacon, ranch and green onions, set aside.

Preheat your oven to 350 degrees. Line a large baking sheet with a silicone baking mat.

Place the mozzarella slices on the silicone baking sheet, leaving room between each so that they don't touch. Bake 5-7 minutes.

When the edges have browned and the cheese is bubbly (watch the video if you need some guidance) remove from the oven. Allow them to cool about 1 minute, just so they cool enough you can handle, but still very pliable.

Place the chicken bacon ranch mixture on the edge of one slice and tightly roll them up, seam side down.

This recipe makes 2 servings, and each serving (3 taquitos) has 3.5 net carbs.

Nutrition

Serving: 3 taquitos

Calories: 329kcal

Carbohydrates: 3.5g

Protein: 19.7g

Fat: 19g

Cholesterol: 96mg

Sodium: 549mg

Sugar: 0.4g

[velourfrog]

BIRTHDAY CAKE ICE CREAM PIE

(Or gainer shake and a cookie.)

1 roll (16.5 oz) refrigerated Sugar Cookie Dough (easy cheat! Grocery stores have this in the dairy isle.)

1/2 cup plus 1 tablespoon multicolored candy sprinkles

2 1/4 cups heavy whipping cream

1/4 cup evaporated milk (from 5-oz can)

1/8 teaspoon salt

1 can (14 oz) sweetened condensed milk (not evaporated)

2 teaspoons vanilla

1 tablespoon powdered sugar

INSTRUCTIONS

Step 1

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray; lightly flour.

Step 2

In medium bowl, break up cookie dough. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom and up side of pie plate.

Step 3

Bake 15 to 19 minutes or until golden brown. Place pie plate on cooling rack. Using flat bottom of drinking glass, gently press center of crust to flatten slightly. Cool completely, about 1 hour 30 minutes.

Step 4

In large bowl, mix 1 3/4 cups of the whipping cream, the evaporated milk and salt. Beat with electric mixer on high speed 2 to 3 minutes or until mixture thickens. On low speed, slowly add sweetened condensed milk and vanilla; beat on high speed 3 to 4 minutes or until soft peaks form. Fold in 1/4 cup of the candy sprinkles. Pour whipped cream mixture over cookie crust in pie plate; spread evenly.

Step 5

In small bowl, using clean beaters, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Place whipped cream mixture in decorating bag fitted with star tip. Pipe whipped cream decoratively around edges and in center of pie. Sprinkle with remaining 1 tablespoon candy sprinkles. Freeze at least 8 hours or overnight.

Step 6

Remove from freezer 20 to 30 minutes before serving.

Gainer shake: Just make the recipe without the dough, add whatever liquid you like.

NUTRITION

Serving Size: 1 Serving

Calories 470

Calories from Fat 250

Total Fat 28g

Cholesterol 70mg

Total Carbohydrate 50g

Sugars 38g

Protein 5g

[am-i-the-asshole-official]

AITA for saying I don't give a shit about calorie counts?

Before I even start this, I'm going to say - if you actively have an eating disorder, please don't vote on this one. I used to have one and I know how badly ED screws with your reasoning regarding weight and food, even with other people. Onto the dilemma.

I (22M) and my friend (31F) are both on "diets" - in quotes because its a lifestyle change, but idk about her. I've drastically changed my diet, exercise, and general lifestyle for health reasons.

My friend also wanted to start dieting at the same time, and as far as I know, she just wants to lose weight. She has a healthy weight goal in mind and her methods of losing weight are healthy, basically the same as me - better foods and more exercise. Recently we talked about our goals because we both lost several pounds, and she asked me what my goal weight was. I told her I didn't have one, I might later but right now my only focus is making sure my body is in good health. She seemed to agree and the conversation moved on.

Another thing is, I recently learned that I LOVE to cook. I've been adding more veggies and spices into my diet as well - swapping french fries with marinated air-fried carrots, veggie dumplings, shredding cabbage for noodles, making my own stir fry sauce and blends, etc.

I cook for us sometimes, because I often make more than I need and I want to share my cooking with others. But she keeps asking my how many calories are in stuff. I tell her what's in the recipe and how it's made, but I honestly have no clue how many calories are in anything I make. I can tell her pretty much anything else, like it's rich in whatever vitamin, it's low cholesterol, it's a great source of iron, I used healthier alternative instead of whatever... but that's not the info she's looking for. And since a lot of my cooking is experimental, I can't look it up online. I've never noticed this to be an issue before, but I'm a bit clueless so it's possible she showed signs of being bothered by this and I just didn't notice.

It all came to a head the other day when we had dinner after our usual workout. I was charting the exercises I did that day. She asked me if I was tracking calories for the meal and started talking about her calorie tracker app. I listened to her spiel about empty calories and tracking food. When she asked if I was going to downloaded it, I laughed and said "I don't give two shits about counting calories. As long as the food is good for me I don't care." I said it light-hearted and joking bc I don't want her to think it's bad to count calories - it's just not what I'm going to do. But she got quiet and later texted me that it hurts. I explained that she can count calories if she wants, and I don't care if she does or doesn't, but it's not for me. She doesn't know about my eating disorder history and I'd rather not tell her, since that's another reason I don't count calories - I don't want to fall back on starving myself since I KNOW that's not healthy, so it's easier for me to just exclude calories from the picture entirely. Should I tell her why I don't count calories? Could I have told her that I don't care about calories in a nicer way? AITA?

Also, before anyone suggests it - she does NOT have an eating disorder. Idk why she counts calories, but she shares a lot about her life with me, and she eats plenty and eats well, and doesn't exercise excessively, just enough to stay healthy for what she wants to do.

What are these acronyms?

[nocturnal-stims]

Plant-based "steak" made from chickpeas and vital wheat gluten.

Wheat gluten, also known as seiten, is believed to originate from 6th century China, where it became a popular meat substitute among Chinese Buddhists. The Silk Road introduced seitan to a multitude of cultures, and in the 18th century, the slightly chewy, protein dense food was introduced in the west. Seitan is among the most protein* packed plant-based foods and is cholesterol free, relatively low in calories and fat, and contains important minerals such as selenium and phosphorus. Seitan requires a lot of kneading to prepare, and the act is traditionally viewed as a meditative practice.

* Seitan is not a complete protein and is low in the amino acid lysine. You can supplement by consuming lysine-rich foods such as legumes, quinoa, tempeh, soy milk, nuts and seeds.

🥩 veganoise on IG | Recipe

Plant proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function

[beautyandlifestyleblog86]

One top food ingredient that can help maintain healthy cholesterol levels is oats. Oats are high in soluble fiber, which can help reduce LDL (bad) cholesterol levels in the blood. Here is a recipe using oats to create a delicious and heart-healthy meal:

Oatmeal with Berries and Almonds -

Ingredients:

- 1/2 cup old-fashioned oats

- 1 cup water or milk (dairy or plant-based)

- 1/2 cup mixed berries (such as blueberries, strawberries, raspberries)

- 1 tablespoon sliced almonds

- 1 tablespoon honey or maple syrup (optional)

- Cinnamon, to taste

Instructions:

1. In a small saucepan, bring the water or milk to a boil.

2. Stir in the oats and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until the oats are creamy and tender.

3. Remove the oatmeal from heat and transfer to a bowl.

4. Top the oatmeal with mixed berries, sliced almonds, and a drizzle of honey or maple syrup, if desired.

5. Sprinkle with cinnamon for added flavor.

6. Enjoy this nutritious and cholesterol-friendly oatmeal for breakfast or as a snack.

This oatmeal recipe is not only delicious but also a great way to incorporate heart-healthy oats into your diet to help maintain healthy cholesterol levels. Feel free to customize the toppings based on your preferences and enjoy the benefits of this nutritious meal.

[scenicphoenix]

Rant about diabetes below (things that grind my gears about what people say, and just general health stuff I’ve been going through lately)

You can tell when people don’t know how diabetes works when they say stuff like a cheeseburger will give them diabetes. Fucker diabetes is a sugar and carb issue not a cholesterol issue. And you can’t GIVE yourself diabetes. Getting diabetes fully depends on your body’s genetics, like family history, or just being super unlucky when it comes to health lottery

You don’t get diabetes from being fat, it’s technically the opposite. Unexplained Weight gain and loss is a symptom.

You can’t get diabetes from eating too much of certain foods. Yes including the offending ones that are bad for diabetics. It’s about insulin production and sensitivity. Some people don’t produce insulin (type one). Some people are resistant to insulin (type two and what I have). Some people will be on medical insulin their entire lives. Sometimes you can manage it with diet changes (might as well be an eating disorder in my opinion but it keeps from dying via ice cream)

Too high or low of a blood sugar can cause a diabetic coma. So if you see a diabetic eating something sweet, it could be their daily treat they allow themselves because people deserve happiness, or they could be treating a low blood sugar.

bread is mean to me, bread is delicious. Why must this be so. Some foods are just unable to be replaced. My favorite cookie recipe <\3 I miss it

Learned I almost fucking went into coma range for blood sugars a while back. I was told the numbers by a nurse at my mental health center and not yooou know….MY FUCKING DOCTOR. I knew low blood sugar could potentially cause a coma, but my doctor didn’t think it important to tell the patient with high blood sugar problems that comas were possible with highs?! I could have fucking killed myself with fucking ice cream of all fucking things.

I’m lucky I found a substitute for pasta. A reasonably priced one anyway!

Plain white sandwich bread has decent substitutes but no more fresh bread for meee :(

I never thought I would miss eating cereal. I am jealous of people’s ability to eat cereal. Even the healthy ones have to many sugars or carbs. Usually carbs. But carbs break down into sugar really quickly, which is what makes them a moderation food category.

Everything breaks down into sugar/glucose technically. It’s the body’s preference on energy. But some foods break down slower than others allowing my slow ass insulin to actually work. Alongside the help of the medical insulin I was given.

I’m on insulin now! It took them long enough. I went from between 200 and 400 to between mid 100 to low 200! It’s funny how much better it when they actually started treating it, instead of just telling me to change my diet which I had been doing for fucking months and it wasn’t working. Strictest diet of my entire life, without the insulin it still was in the 300s and 400s. Like I think my insulin resistance is bad enough I NEED the medical insulin. I won’t be surprised if I am on it for the rest of my life

Lost a lot of comfort foods. Hit my depression hard. I am learning to deal with it. Food is expensive when you have dietary restrictions. I knew that before all of this. I honestly have to thank some of the fad diets for food availability. Sugar free and low carb food is a lot easier to find these days! I still don’t like fad diets all that much. But man, they do sometimes help people who have food restrictions for medical reasons by giving those greedy CEOs dollar bill eyes when they see the marketable trend. Food is still expensive tho

If a white sugar alternative says use it like real sugar (baking or sweetness wise) they are WRONG. A white sugar substitute I have is about the same sweetness, you might notice an aftertaste if you’re sensitive to stevia sweeteners, but it is powdery. Texture is wrong. Not even like powdered sugar. Like that fake snow powder before it gets rehydrated, or really fine potato flakes. Not good for baking. Only good for coffee. Wouldn’t recommend for fruit punch or teas. No/10 wouldn’t recommend if you’re looking for an actual white sugar substitute. If you need it for only coffee maybe/10 get a small amount first

Cooking has gotten more complicated lately 👍

My depression is sooooo happy about that (sarcasm)

[thestalwartheart]

James Bond's Scrambled Butter Eggs.

James Bond's famous scrambled egg recipe comes from Ian Fleming's 007 in New York, a short story which primarily features Bond bitching about American food and drink. It was originally published in a collection with Octopussy and The Living Daylights. By Fleming's own admission, the collection's grim view of New York might "shock or depress some of my readers." Rather than offering an apology for that, Fleming seemed delighted by the prospect of upsetting some Americans.

(That marks the beginning and the end of the things Ian Fleming and I have in common. I do love a good transatlantic roasting.)

The various James Bond Fandom websites disagree on the fictional attribution of the recipe. One website credits it to May, Bond's housekeeper. Another credits it to Bond's secretary, Loelia Ponsonby. Whatever is true in canon (and I'm sure someone will tell me!), I quite enjoy the thought that Ponsonby despised the state of Bond's paperwork so much that she sought to kill him before the age of forty by way of cholesterol problems.

Because what other possible explanation could there be for using five to six oz of butter? (A translation for the un-Imperial measurers among us: that's 140 - 170 whole grams. Gordon Ramsay, modern king of scrambled eggs, uses 15 and that is why, unless he implodes from screaming at a terrible restaurant owner, he'll live to a ripe old age).

This recipe is a slow death. It's also, unfortunately, very good.

Recipe and notes.

For four individualists. (Fleming's words, not mine.)

12 fresh eggs Salt and pepper 5-6 oz. of fresh butter

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy-bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittainger) and low music.

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I topped my eggs with dill. Though I would have preferred chives, dill was what I had in. It was frugally-minded of me, which is extremely antithetical to the James Bond Experience. Heretic, even, as was my decision to have coffee over champagne, and not to bother with copper pots.

The low music did feature, though. I put on a Nina Simone record, which my cat took great joy in yelling over. Ah, Saturdays.

I also added hot sauce. If you speak to Ian Fleming, tell him it was caviar, won't you?

[vezlayfood1]

The Ultimate Guide to Unveiling: Health Benefits of Veg Chicken

Introduction: Exploring the Wonders of Veg Chicken

Welcome to our comprehensive guide on the extraordinary health benefits of Veg Chicken! In a world where dietary preferences and health-conscious choices are becoming increasingly prevalent, veg chicken emerges as a delightful alternative that not only satisfies the palate but also offers a plethora of nutritional advantages.

Understanding Veg Chicken: A Nutritious Alternative

What Exactly is Veg Chicken?

Veg chicken, often referred to as plant-based chicken or meat alternatives, is a protein-rich substitute crafted from a blend of plant-derived ingredients. These innovative products mimic the taste, texture, and appearance of traditional chicken, providing a savory experience without the use of animal-derived components.

Nutritional Composition of Veg Chicken

Despite its meat-free nature, veg chicken boasts an impressive nutritional profile. Rich in plant-based proteins, essential vitamins, and minerals, this delectable alternative offers a wholesome dining experience without compromising on nutritional value. From soy and pea protein to vital nutrients like iron and B-vitamins, veg chicken serves as a commendable source of sustenance for individuals seeking a balanced diet.

Unveiling the Health Benefits of Veg Chicken

1. Protein Powerhouse

Protein serves as the building block of life, playing a crucial role in muscle repair, growth, and overall cellular function. Veg chicken, abundant in plant-based proteins, offers a fulfilling protein source suitable for vegetarians, vegans, and individuals looking to reduce their meat consumption. Incorporating veg chicken into your diet ensures adequate protein intake, supporting muscle development and enhancing satiety levels.

2. Heart Health Promotion

One of the most notable advantages of veg chicken lies in its potential to promote heart health. Unlike conventional meat products, which may contribute to elevated cholesterol levels and cardiovascular risks, veg chicken offers a heart-friendly alternative. Low in saturated fat and cholesterol-free, veg chicken aids in maintaining optimal blood lipid levels, reducing the likelihood of heart-related ailments and enhancing cardiovascular well-being.

3. Weight Management Support

In the pursuit of a healthy weight, dietary choices play a pivotal role. Veg chicken, with its low-calorie content and high protein density, emerges as a valuable ally in the battle against excess weight. By fostering feelings of fullness and satisfaction, veg chicken helps curb cravings and promotes portion control, facilitating weight management endeavors without sacrificing flavor or nutritional value.

4. Environmental Sustainability

Beyond individual health benefits, embracing veg chicken aligns with broader environmental sustainability efforts. Traditional livestock farming practices often exert a significant ecological footprint, contributing to deforestation, greenhouse gas emissions, and water pollution. In contrast, veg chicken production entails fewer environmental repercussions, making it a more eco-conscious choice for conscientious consumers striving to reduce their carbon footprint.

Incorporating Veg Chicken Into Your Culinary Repertoire

Creative Cooking Ideas

From savory stir-fries to succulent sandwiches, the versatility of veg chicken lends itself to a myriad of culinary creations. Experiment with diverse recipes and cooking techniques to unlock the full potential of this plant-based delicacy. Whether you’re grilling, sautéing, or baking, veg chicken serves as a canvas for culinary innovation, allowing you to craft wholesome meals that tantalize the taste buds and nourish the body.

Dietary Diversity Enhancement

Integrating veg chicken into your dietary regimen introduces a refreshing dimension of variety and flavor. Whether you’re a seasoned vegan or a curious omnivore, incorporating veg chicken into your meals diversifies your palate and broadens your culinary horizons. Embrace the culinary adventure and savor the delectable delights of veg chicken in all its forms, from classic favorites to bold, inventive dishes.

Conclusion: Embracing the Virtues of Veg Chicken

In conclusion, the health benefits of veg chicken are as diverse as they are remarkable. From its protein-packed prowess to its heart-healthy attributes and environmental sustainability, veg chicken embodies the epitome of nutritious innovation. By incorporating veg chicken into your dietary repertoire, you embark on a journey of culinary discovery and wellness enhancement, reaping the rewards of a plant-powered lifestyle.

[junk0rex1cdrvgie]

Low calorie overnight oats recipe:

Ingredients (for one serving):

⅓ cup old fashioned rolled oats

½ cup unsweetened vanilla cashew milk or almond milk

3 Tablespoons plain fat-free yogurt, regular or dairy-free

1 teaspoon chia seeds

1 teaspoon zero sugar maple syrup , or 4-5 drops vanilla stevia

Pinch of cinnamon, optional

Dash of vanilla, optional

¼ cup fresh mixed berries, plus more for topping

Instructions:

Add oats, milk, yogurt, chia seeds, stevia, fresh berries and vanilla and cinnamon, if using into a jar or storage container with a lid.

Stir ingredients together.Place in the fridge overnight.

The next morning (or when ready to eat), remove lid and give oats a stir. If they seem too thick you can add a little more milk to loosen the mixture.

Top with more fresh berries and enjoy! You can eat the oats straight from the jar or pour into a bowl for serving.

Calories: 195kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 108mg | Fiber: 6g | Sugar: 5g

[wandydilan]

The process of Going Vegan

Going vegan is a lifestyle that can improve your health, the environment, and the welfare of many living beings. Here are some tips to help you understand the process and make it easier.   

What is veganism?   

Veganism is more than a diet; it is a lifestyle that excludes all animal products, such as meat, dairy products, eggs, and others. Stopping the use of products that come from animals, such as leather, is also part of the process. The reason for choosing this lifestyle varies from person to person, but most agree on ethical concerns, the treatment of animals and the environment.  The vegan diet is often confused with vegetarianism. Vegetarians do not consume any meat, but their diet may include animal products. Some consume dairy products, while others may include eggs in their diet. Veganism may seem stricter because it goes beyond food. 

Regain your health   

One of the biggest motivations for many people is to regain their health and feel good. A well-planned vegan diet can reduce the risk of disease and give you the vitamins and minerals you may need. These diseases include diabetes and even cancer. A recent study compared the effects of a low-fat vegan diet to a conventional portion-controlled diet in individuals with type 1 diabetes (T1D). Participants on the vegan diet experienced improvements in glycemic control and had lower levels of cholesterol. Additionally, body weight decreased in the vegan group. (Talwadekar, 2024)  

Think of the environment   

Not eating meat also benefits the environment in an impactful way. Animal agriculture is one of the biggest causes of greenhouse gas emissions and water pollution. An article by Gale Environmental Studies Online Collection states that livestock require many more resources to raise than plants do, many people believe that a diet consisting of plants is the best solution for a world with a rapidly growing human population. Compared to growing potatoes or rice, producing beef requires 160 times more land per calorie, and produces 11 times more greenhouse gases. (Blackwell, 2021)  

4 Tips for transitioning to a vegan diet: You must begin this change little by little. The changes do not have to be drastic at first. Start adding more plant-based products and at the same time reduce your meat consumption.   

1. Seek information: Before making changes to the way you eat you should educate yourself about this diet. It is important to know what foods can provide you with certain nutrients. Reading labels when shopping is very crucial in the transition to a vegan diet. There are products that contain ingredients of animal origin that at first glance are not obvious. Also, reading labels helps us learn about the nutritional value in each product we eat. In addition, we get ideas about calorie content, fiber content and can monitor sugar and sodium levels.

2. Look for substitutes: There are many plant-based alternatives available today. The vegan industry has grown a lot in the last few years making the transition easier for those looking for vegan alternatives for their diet. Eating outside the home can make the process a bit more difficult. Before going out, look for restaurants that offer a menu that includes vegan alternatives.   

3. Create a plan: Making a weekly plan may make the process easier and can ensure that you get the nutrients you need. You can use recipe books, and you can get many good recipes on the internet. Do not be afraid to be creative and try new combinations you have never eaten before. To make sure you get the nutrients you need, try to eat a variety of foods, and take supplements. Protein, iron, and b12 deficiencies are some of the concerns of people making this change.   

4. Be patient: It is normal to make mistakes or be tempted in the process. It may take time to make the adjustment. It is normal to have cravings, especially at the beginning stage. Look for substitutes for your favorite foods. Use a variety of seasoning to enhance you cooking and take it to the next level. 

Deciding to enter this change is a very personal decision that requires preparation and education. You must learn about the benefits it could bring to you and the environment. Health benefits and satisfaction are a step towards bringing change to the world.  

Works cited:  

Talwadekar, Manasi. “Low-Fat Vegan Diet May Improve Cardiometabolic Health in T1D.” Internal Medicine News, Apr. 2024, p. N.PAG. EBSCOhost, research.ebsco.com/linkprocessor/plink?id=e6b8ab96-9ea3-3f2b-8623-90a64371220a.  

Blackwell, Amy Hackney. "Veganism." Gale Environmental Studies Online Collection, Gale, 2021.    Gale In Context: Environmental Studies, link.gale.com/apps/doc/NFVPGH435019656/GRNR?u=lincclin_pcc&sid=bookmark-GRNR&xid=67c44948. Accessed 15 Jan. 2025. 

[chefilona]

CHEF ILONA: CREAMY EDAMAME DIP

Edamame Dip:

Edamame are the young, green soybeans which are harvested while they are immature. This dip is entirely plant-based and gets its creaminess from silken tofu, and this dip packs an herbaceous punch with both basil and cilantro. I love this dip with rice crackers or as a flavour base in a lettuce cup.

Silken tofu is a great ingredient for making vegan dips due to its unique texture and nutritional profile. Here's why:

Creamy Texture Silken tofu has a smooth and soft consistency, making it an ideal base for creamy dips like ranch, spinach-artichoke, or hummus-like blends. It can easily mimic dairy-based dips when blended.

Neutral Flavor Its mild flavor allows it to take on the taste of other ingredients, making it versatile for both savory and sweet dips.

Nutritional Benefits High Protein: Silken tofu is a good source of plant-based protein, adding a nutritional boost to your dips. Low Fat: It’s naturally low in fat compared to many traditional dip bases like cream cheese or mayonnaise. Cholesterol-Free: Perfect for heart-healthy recipes.

Allergen-Friendly It’s dairy-free and egg-free, making it suitable for people with lactose intolerance, egg allergies, or following a vegan diet.

Easy to Work With Silken tofu blends seamlessly with other ingredients, creating a smooth, lump-free dip without the need for additional thickeners.

Edamame Dip

Serves 8-10

1 package silken tofu, drained

2 cups shelled edamame, plus ¼ cup for garnish

½ cup cilantro, roughly chopped

1 cup basil, torn

1 jalapeno, halved, seeded, and roughly chopped

4 green onions roughly chopped

¼ cup olive oil

juice of 2-3 limes

¾-1 Tbsp salt, season to taste

Put everything into a food processor minus the tofu and begin to blend on high. When the puree is almost completely smooth, add in the tofu. Blend the mixture until the mixture is smooth. Refrigerate the dip for at least an hour before serving, but the dip is best served after being chilled overnight.

Garnish options: whole edamame beans, gochugaru, scallions, basil, cilantro, pistachios, olive oil

[easytobevegan]

Savory Mushroom Strata

This is a vegan-friendly/plant-based adaptation of the recipe "Savory Mushroom Strata" from the 1993 cookbook Betty Crocker's New Choices Cookbook.

Ingredients:

1 cup chopped mushrooms

1 cup dairy-free cottage cheese *

1/4 cup chopped green onions

1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)

1 garlic clove, finely chopped

12 slices hard bread (such as sourdough or ciabatta)

1 batch of the "egg" mixture in this recipe from From My Bowl *

1/2 cup shredded mild dairy-free cheese *

Instructions:

Lightly grease 9x9 inch baking dish.

In a bowl, mix the mushrooms, cottage cheese, green onions, rosemary, and garlic.

Place 4 slices of bread in the baking dish. Spread half of the mushroom mixture on the bread. Pour 1/3 of the "egg" mixture on top. Layer 4 more slices topped with the other half of the mushroom mixture in the dish. Pour another 1/3 of the "egg" mixture on top. Place the last 4 slices of bread on the previous layer, add the rest of the "egg" mixture, and top with the shredded cheese. Cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees Fahrenheit. Bake uncovered 1 hour, until "egg" has thickened. Let set at least 10 minutes before serving.

Notes:

Cottage Cheese - I used this recipe from It Doesn't Taste Like Chicken, but you can use whatever recipe you like or purchase pre-made vegan-friendly cottage cheese if it's available in your area.

"Egg" mixture - The original recipe calls for "1 1/2 cups low-fat milk" and "1 cup cholesterol-free egg product or 6 egg whites." If you don't want to use the recipe I linked in the ingredients list, you could try using 1 1/2 cups plant-based milk and 1 cup store-bought plant-based liquid "egg." Just whisk the two ingredients together and use the mixture the same way as the recipe above says.

Shredded Cheese - I used Violife Colby Jack shreds, but feel free to use whatever mild, vegan-friendly cheese substitute you prefer.

Crocker, Betty. "Savory Mushroom Strata." Betty Crocker's New Choices Cookbook. Ed. Karen Couné. New York: Prentice Hall, 1993. 315. Print.

[vanilla-cigarillos]

Honey Fermented Garlic

It’s been a running joke in my friend group that I’m probably a vampire (due to long standing dark color patterns in my wardrobe and pale skin) but my love of garlic is one of my biggest defender points to my humanity. 

Honey fermented garlic is one of those beloved folk recipes that are especially amazing to have during cold and flu season. It’s quite a simple recipe that combines two very common kitchen items into a lovely blend of flavors and benefits.

Why Make Honey Fermented Garlic?

Honey is already well known as a natural home remedy for sore throats and pesky allergies. 

Garlic has a long list of medicinal benefits. Ingesting garlic regularly is able to reduce your chances of getting sick, and beyond that it naturally reduces blood pressure and lowers cholesterol.

By mixing honey and garlic together in this lovely little concoction, you not only make it more digestible through fermentation but you’re also combining two potent natural medicinals into one!

Is It Safe?

Lactobacillus, yeast, and acetic acid bacteria are completely safe!

With lacto-fermentation, it’s nearly impossible to make something that will cause bodily harm upon ingestion, due to the bacteria quickly being able to outcompete pretty much everything else and acidify the mixture to prevent spoilage.

Do not use this remedy, or any remedy containing honey with children under 2 years old. A child at this age contains stomach acid that isn’t fully developed yet, and their stomach acts as a low acid environment.

Instructions:

Peel the garlic, trimming it to remove any discolored parts

Press the garlic clove with the side of a knife to gently bruise it

Optional: Once the garlic is in the jar, add about 2 tablespoons of raw apple cider vinegar to the jar at this point Give the jar a quick shake to coat the garlic cloves with cider vinegar.

Ensures that the surface of the garlic starts acidic, which is a precaution against botulism (not very likely, but if you want to be extra careful here’s a step!)

Fill the jar about 1/2 to 2/3 of the way with garlic, then top it off with honey to within an inch of the lid.

Be sure to leave space at the top, as the mixture will bubble as it ferments and you don’t want it to overflow

Cover the jar with a lid and flip it a few times to distribute the honey. Loosen the lid so gasses can escape during fermentation

Bubbles begin to form in the honey after about 24 - 48 hours. After about 3 to 5 days, the garlic should be well fermented. If you’ve made it in the refrigerator, it will take about 2 - 3 weeks for the fermentation process to complete.

[caluski]

Why is it so expensive to have a fun low cholesterol diet :( like half the recipes u can find online are like, you should eat a lot of [one of the most expensive types of fishes] and [very expensive fruits and veggies] or [vegan alternatives to meat that are also very expensive and also often hard to find] !!!!!!! Helpppppp.....

[lopiqol]

I can cook this Somehow, I know it I’ll get Heaven right on my pan (Alastor, wait)

There’s just no way I could burn it For once we won’t have to eat plants (It's just a meeting)

To fry their rinds And toast their hearts Or whatever angels have (This could be bad)

Chin up, Rosie It’ll be done well Something tells me that today Will be a happy day in Hell

All right, but just don't… sing at them That twink is halfway down the street Is he— Oh, he’s dancin’ Ugh, no

There’s a ripe bloody killing In every town square All the meat so appealing But hard to prepare

The carcass so baffling And bleeds everywhere But I can’t resist the smell It’s a happy day in hell

Hello, chum! Please I won’t tell —

There's a tasteless trash fire that’s smoking leeks whole (So-so) If I don’t find a buyer my head’s gonna roll (Mm, intriguing!) Eating what is expired, and low-cholesterol I'm not feelin' well Another hungry day in Hell

If I can show them it’s not extreme That diets can be changed (The angelkind will sure be changed) Then they will know people can be fried or steamed Using diesel or the range (We're bloodthirsty and deranged)

I can see all my quarries, the vile and debased And I know that they're more of an acquired taste But if I help them explore then they won’t go to waste Bid all greens farewell It'll be a happy day in Hell

From that lewd studio, where the imbeciles go To watch overrated styleless dumb picture shows To the Cannibal Town, where we don't wear a frown Since food’s everywhere, why would I? I won’t be eating crow ‘cause there’s fresh brains and an eye And I know I’ll ensnare them With heavenly appetite

I can cook this, I just know it (There's an endless trash fire that's smoking leeks whole) I'll get Heaven right on my pans (Ah-ah) There's just no way I could burn it (I really think my boss is gonna make my head roll) I won’t go back to eating plants (Ahh)

Taste angelkind — Or try my tarts Hm, no thank you, I think I’ll just — Publish my recipe! (Ah-ah) Was it my pitch?

I can already tell Today is gonna be a fuckin' happy day in Hell

[beautyandlifestyleblog86]

Meal prep recipes to support low cholesterol -

1. Baked Lemon Herb Chicken with Roasted Vegetables:

- Marinate chicken breasts in a mixture of lemon juice, olive oil, garlic, and herbs.

- Bake chicken in the oven until cooked through.

- Toss mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes) with olive oil, salt, and pepper.

- Roast vegetables in the oven until tender.

- Serve chicken with roasted vegetables for a healthy and low cholesterol meal.

2. Quinoa Salad with Chickpeas and Mixed Vegetables:

- Cook quinoa according to package instructions.

- In a bowl, mix cooked quinoa with canned chickpeas, diced cucumbers, cherry tomatoes, and chopped parsley.

- Drizzle with a dressing made of olive oil, lemon juice, and herbs.

- Serve as a light and nutritious meal prep option for lunch or dinner.

3. Salmon and Asparagus Foil Packets:

- Place salmon fillets on a piece of aluminum foil.

- Season salmon with olive oil, lemon juice, garlic, and herbs.

- Add asparagus spears to the foil packets.

- Seal the foil packets tightly and bake in the oven until salmon is cooked through.

- Serve with a side of brown rice or quinoa for a heart-healthy and low cholesterol meal.

4. Lentil and Vegetable Stir-Fry:

- Cook lentils according to package instructions.

- In a wok or skillet, stir-fry mixed vegetables (such as bell peppers, broccoli, and snap peas) with garlic, ginger, and low-sodium soy sauce.

- Add cooked lentils to the stir-fry and toss to combine.

- Serve over brown rice or whole grain noodles for a fiber-rich and cholesterol-friendly meal.

5. Greek Chickpea Salad:

- In a large bowl, mix canned chickpeas with diced cucumbers, cherry tomatoes, red onion, and feta cheese.

- Drizzle with a dressing made of olive oil, lemon juice, garlic, and herbs.

- Toss to combine and refrigerate for at least 30 minutes to let the flavors meld.

- Serve as a refreshing and cholesterol-friendly meal prep option.