Tortilla chips

Tortilla Chips
Source: Lisa Turner
Serves: 4

3-6 inch thin wheat tortillas
1 Tablespoons olive oil
1/2 teaspoon cumin

Preheat oven to 375 degrees.  Stack tortillas and cut into 1/4 inch strips.  In a medium bowl, toss together with olive oil and cumin.  Spread in a single layer on a large baking sheet.  Bake, stirring frequently, until golden brown 10 - 15 minutes.  Remove from oven and let cool slightly.

Summer Vegetable Casserole

Summer Vegetable Casserole


From: Unknown


Extra-virgin olive oil for drizzling

½ pound new red potatoes with skin on, sliced

Freshly ground pepper

1 yellow bell pepper, sliced

1 small onion sliced

1 large garlic clove minced

1 teaspoon thyme leaves

½ pound plum tomatoes, sliced

2 small zucchini, sliced on the diagonal


Preheat oven to 350 degrees. Coat a 9 inch baking dish with Pam spray. Spread the potatoes in the dish in an even layer; drizzle with oil and season with pepper. In a bowl, combine the bell pepper, onion, garlic, and thyme. Season with pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini. Drizzle with oil and season with pepper. Cover with the remaining bell pepper mixture.

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425 degrees. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.

Tangy Bean Salad

Tangy Bean Salad


From: Health Starts Here at Whole Foods

Serves 4

3 tablespoons apple cider vinegar or rice vinegar

1 tablespoon reduced sodium soy sauce

1 tablespoon sesame tahini

1 teaspoon mustard

3 tablespoons water

2 ½ cups cooked and drained no-salt-added garbanzo beans

½ cup thinly sliced green onions

½ cup grated carrots

Parsley, chopped to taste


Whisk together vinegar, tamari, soy sauce, mustard and water in a medium bowl. Add beans, green onions, carrots and parsley; toss to combine and set aside at room temperature to let marinate for a least 15 minutes before serving.

dropthenumbers

Early this year, my husband was told he had high cholesterol.  My husband is slender, eats well, works out, and has a family history of high cholesterol.  The doctor wanted to start him on medication right away, but instead, we opted to research how to lower it through diet.  Six months later, with no medication and limited exercises my husband's cholesterol dropped from 256 to 194.  We spent a great deal of time reading and researching what needed to change.  Through my research, I learned how important it is to eat healthy foods to improve your overall health.  I have been asked by a number of people to share my recipes so I started this blog as a way to do that. 

I am not a doctor or dietitian, and I did not create these recipes.  I may have altered some of them slightly, but I can't take credit for them.  If I know where I found them, I will credit the author. 

Enjoy and good health!