♡ heart-healthy olive oil oatmeal walnut cranberry blueberry raisin cookies ♡
Taste With The Eyes is four-and-a-half years old and it’s time to celebrate! No, not because of the mini-milestone, we’re celebrating the first cookie recipe on this blog, ever. And they’re not colorful, festive, nor particularly sweet…and they are definitely not tied up with ribbons and bows. I’ll leave those fabulous gussied up holiday cookies to the baking experts. These are brown, irregular, crunchy, a little chewy, heart-healthy, and great with black coffee. My kinda cookie. I know this is a long shot, but perhaps, yours, too?
After all these years without a cookie in sight, what motivated me, a rather savory gal, to bake cookies?
Well, I received a generous gift of fancy holiday cookies from a client at my office the other day. They were shipped from a popular local bakery. And they were very very pretty. With lots of icing, and red and green sprinkles. They were aptly named “Sugar Rush.” The label indicated each serving contained 25 mg of cholesterol. I gave them away to a delighted colleague, then sent a thank you note to that gracious client.
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Rose-Shaped Heart Healthy Orange Olive Oil Cake
Rosemary and Toasted Almonds
For my upcoming heart-healthy picnic by the sea I was looking for a dessert that was very tasty, would travel well, and be cholesterol free and good for the heart. Mario Batali has a divine olive oil and orange cake, but alas, it is made with whole eggs. Here, I tweak his recipe and substitute three tablespoons egg white plus one tablespoon olive oil for each whole egg. I add ground flaxseed, fresh rosemary for its antioxidant and anti-inflammatory benefits, and toasted slivered almonds which are full of vitamin E, plant sterols, fiber, and heart-healthy fats.
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Thick & Rough Oatmeal
Walnuts, Non-fat Greek Yogurt
Olive Oil & Kosher Salt
Good Morning! Rise and Shine!
I’m pretty sure this oatmeal is not going to excite all of you. But for those of us who do not put sugar in our coffee, those who would order the egg-white Denver omelette over the blueberry pancakes with maple syrup – my savory friends – this oatmeal is for you!
Made with whole grain milled oats (I like The Silver Palate brand) topped with crunchy walnut halves, a generous scoop of non-fat Greek yogurt, a drizzle of high quality olive oil, and a sprinkling of Kosher salt. Super savory, super satisfying.
Alas, it is not low in calories, but it is high in many foods that are super-good for the heart (go easy on the salt though).
- Extra virgin OLIVE OIL, made from the first press of olives, is especially rich in heart-healthy antioxidants called polyphenols, as well as healthy monounsaturated fats. Polyphenols may protect blood vessels.
- A small handful of WALNUTS a day may lower your cholesterol and reduce inflammation in the arteries of the heart. Walnuts are packed with omega-3s, monounsaturated fats, and fiber.
- Oats in all forms can help your heart by lowering LDL, the bad cholesterol. A warm bowl of OATMEAL fills you up for hours, fights snack attacks, and helps keep blood sugar levels stable over time — making it useful for people with diabetes, too.
- While low-fat dairy is most often touted for bone health, these foods can help control high blood pressure, too. Milk is high in calcium and potassium and YOGURT has twice as much of these important minerals. To really boost the calcium and minimize the fat, choose low-fat or non-fat varieties.
- COFFEE and tea may help protect your heart by warding off type 2 diabetes.
- KOSHER SALT may be worth a try for people trying to control high blood pressure. It has half the sodium of table salt, thanks to its large crystals. You’ll still need to measure carefully; a teaspoon of Kosher salt has 1,120 milligrams of sodium — not too far below the 1,500-milligram daily limit for people with hypertension.
From WebMD: 24 Foods That Can Save Your Heart here.
Are you a sweet or savory breakfast person?
I hope you had a chance to read the previous post, “What is TaStE WiTh ThE EyEs?”
Read all about Project Food Blog here.
Thanks for your support!