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Index
Title Page
Copyright
Contents
Introduction
PART ONE
The Low-Cholesterol Diet
Chapter One: What Is the Low-Cholesterol Diet?
Chapter Two: Getting Started on the Low-Cholesterol Diet
Chapter Three: Making the Low-Cholesterol Diet a Lifestyle
Chapter Four: Fourteen-Day Meal Plan
PART TWO
Low-Cholesterol Diet Recipes
Chapter Five: Breakfasts
Blackberry Superfood Smoothie
Banana and Peanut Butter Protein Smoothie
Silver Dollar Oatmeal Pancakes with Applesauce
Blueberry Buckwheat Pancakes
Berry and Almond-Butter Sandwiches
Cinnamon Walnut Loaf
Whole-Wheat Carrot and Apple Muffins
Four-Grain Muffins with Cranberries and Raisins
Maple Granola
Chewy Fruit and Nut Bars
Oatmeal with Pecans and Dried Cherries
Creamy Oatmeal with Dates and Walnuts
Multigrain Hot Cereal with Dried Fruit
Apple Cranberry Oat Crisp
Egg-White Omelet with Spinach and Feta
Egg-White Frittata with Mushrooms and Red Pepper
Mushroom and Asparagus Frittata with Smoked Salmon
Egg-White Sandwich with Smoked Salmon
Tortillas with Eggs, Salsa, and Black Bean Filling
Canadian Bacon and Egg Pita Pockets
Chapter Six: Appetizers and Snacks
Whole-Wheat Parmesan Crisps
Sweet and Spicy Pecans
Salty and Sweet Popcorn Bars
Roasted Eggplant Caponata
Creamy White Bean Dip
Avocado Cilantro Dip
Baked Potato Chips with Creamy Scallion Dip
Zucchini and Goat Cheese Rolls
Chickpea Sliders
Pecorino-Stuffed Garlic Mushrooms
Chapter Seven: Soups, Stews, and Chilies
Chilled Gazpacho
Garden Vegetable Soup
White Bean and Spinach Soup
Carrot, Ginger, and Apple Soup
Spicy Tomato and Roasted Red Pepper Soup
Butternut Squash Soup
Creamy Cauliflower and Red Pepper Soup
Spiced Black Bean Soup
Creamy Potato Leek Soup
Curry Chickpea Stew
Slow-Cooker Split Pea and Kale Stew
Vegetarian Lentil Chili
White Bean Chowder with Cod and Kale
Chicken Soup with Root Vegetables
Hearty Beef and Barley Stew
Chapter Eight: Salads
Marinated Tomato and Cucumber Salad
Avocado and Orange Salad with Cilantro-Citrus Vinaigrette
Kale and Apple Salad with Mustard Vinaigrette
Arugula and Fennel Salad with Parmesan Dressing
Curried Couscous and Cranberry Salad
Zucchini and Chickpea Salad
Quinoa Salad with Sugar Snap Peas and Mushrooms
Farro Salad with Apples and Pecans
Black Bean and Avocado Salad with Jalapeño
Potato Pesto Salad
Chapter Nine: Side Dishes
Roasted Carrots with Fresh Dill
Kale Sautéed with Garlic and Olive Oil
Sugar Snap Peas with Mint and Garlic
Green Beans with Almonds and Lemon
Roasted Asparagus with Almond Vinaigrette
Corn on the Cob with Spicy-Smoky Butter
Coleslaw with Apples and Walnuts
Brussels Sprouts with Apples
Bok Choy with Mushrooms
Beets with Greek Yogurt Dressing
Guilt-Free French Fries
Mashed Chipotle Sweet Potatoes
Mashed Potatoes with Chives
Creamed Spinach
Chickpeas with Raisins and Cilantro
White Beans with Rosemary and Garlic
Baked Beans ’n’ Greens
Quinoa with Lemon and Fresh Herbs
Couscous with Squash, Zucchini, and Dried Cranberries
Broccolini with Leeks and Bacon
Chapter Ten: Entrées
Eggplant Curry with Basil and Chickpeas
Black Beans and Rice
Acorn Squash with Tofu-Spinach Stuffing and Pita Salad
Curried Butternut Squash with Couscous and Chutney
Linguine with Goat Cheese and Zucchini
Vegetarian Club Sandwich with White Beans and Avocado
Soft Tacos with Mushrooms and Swiss Chard
Beefless Sloppy Joes
Halibut with Citrus, Tomatoes, and Olives
Halibut with Sweet Potato and Lentils
Tuna with Mojo Sauce
Tuna Noodle Casserole
Grilled Snapper with Olives and White Wine Sauce
Lemon-Basil Spaghetti with Salmon
Coconut Fish Sticks with Yogurt Dipping Sauce
Seared Scallops with Mango Salsa
Salmon Burgers with Homemade Pickles
Shepherd’s Pie
Classic Meatloaf with Ground Chicken
Beef Stir-Fry with Mushrooms and Swiss Chard
Chapter Eleven: Desserts
Strawberries with Ricotta Cream and Balsamic Reduction
Blueberries with Lemon Cream
Grilled Plums Topped with Spiced Yogurt
Strawberry Sherbet
Almond-Lemon Cookies
Carrot Cake Cookies
Peanut Butter Cups
Homemade Fudge Pops
Dark Chocolate Pudding
Flourless Chocolate Cake
Resources
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