Ivy Harper saw a challenge to rethink her cooking when her doctor urged her to cut her cholesterol. “I wanted foods that were delicious yet heart-healthy,” Ivy says.
A vivid vegetable stir-fry is among her most often used dishes. “I focus on flavorful spices like garlic, ginger, and turmeric and use olive oil sparingly,” she says. Ivy tosses tofu or skinless chicken breast for protein.
Ivy enjoys oatmeal for breakfast topped with fresh berries and a flaxseeds sprinkling. “It’s packed with fiber, which is fantastic for lowering cholesterol,” she says.
Lunch might call for a large salad topped with avocado, chickpeas, and a lemon-tahini dressing.
Baked salmon with brown rice and steamed asparagus on a side is Ivy’s preferred dish. She stresses the need of avoiding trans fats and controlling portions. “Small changes count greatly,” Ivy says.
Her friends and relatives have been encouraged to adopt low-fat cookery by her path to improved health. Ivy shows with her recipes that heart-healthy foods can be both nourishing and pleasing.
