Featured Cookbook

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1. Mia’s Veggie Omelet

2. Four-Mushroom Barley Soup

3. Deli Club Sandwich

4. Spinach Salad with Grilled Portobello Mushrooms

5. Soy Chicken Patties

6. Mashed Potatoes with Chickpeas

7. Garlicky Broccoli

Book Description

If you are one of the nearly 100 million Americans struggling with high cholesterol, then Dr. Janet Brill offers you a revolutionary new plan for taking control of your health. With Dr. Brill’s breakthrough Cholesterol Down Plan, you simply add nine "miracle foods" to your regular diet and thirty minutes of walking to your daily routine. That’s all.

... (more)

Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks - Without Prescription Drugs

Authors: Janet Brill

Date: December 2006

ISBN: 0307339114

Publisher: Three Rivers Press

Paperback

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This recipe is named for my daughter Mia, who often makes this colorful and nutritious omelet. Serve with two soy sausages, whole-wheat toast, and margarine with plant sterols.

Yield: 1 serving

• 1/4 cup asparagus, chopped

• 1 tablespoon water

• 2 teaspoons canola oil

• 1/4 cup jarred sweet red peppers (found in the condiment section of most supermarkets)

• 1/2 medium Vidalia onion, chopped

• 6 egg whites

• 1 ounce soy cheddar cheese, shredded

• Salt and pepper to taste, optional

1. Cut tough stems off asparagus. Chop the tender portions of the spears into small pieces. Microwave in microwave-safe bowl with water until soft, about 2 minutes.

2. Heat oil in frying pan. Add vegetables and saute over medium-high heat until cooked (onion is transparent).

3. Whisk egg whites together until a froth forms. Add in egg whites and fry until omelet has reached desired consistency.

4. Top with shredded cheese, cover, and continue heating until cheese has just melted. Season to taste with salt and pepper if desired and serve warm.

Nutritional information per serving (1 omelet): Calories: 261, Fat: 13 g, Cholesterol: 0 mg, Sodium: 840 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 29 g

More From This Book:

1. Mia’s Veggie Omelet

2. Four-Mushroom Barley Soup

3. Deli Club Sandwich

4. Spinach Salad with Grilled Portobello Mushrooms

5. Soy Chicken Patties

6. Mashed Potatoes with Chickpeas

7. Garlicky Broccoli

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