u/orange951

Baked salmon filet over a salad of farro, mixed greens, roasted sweet potato, cherry tomatoes, and some chopped pistachios. The dressing was olive oil, lemon juice, shallot, and a little maple syrup for sweetness. This was so good!

I've been enjoying trying to perfect my homemade 50/50 whole wheat/white no-knead dutch oven bread. It got a tiny bit too done on top, but I really feel like I'm getting the hang of it! The slice is from the heel so it doesn't quite show off the full height. I struggled with flat loaves at first so I'm very happy with my current attempts.

I was diagnosed with high lp(a) in April and was terrified. I have a significant family history of heart disease/heart attacks/stroke in my grandparents and one parent. I started atorvastatin immediately and switched to a mediterranean diet. I asked my doctor to add ezetimibe and started that 6 weeks ago. I want to be aggressive as I can be about lowering the risk levels I have some control over. I had a lipid panel done yesterday and I am thrilled with the results. Between having time to settle my mind about my diagnosis and seeing these numbers I feel like a weight has been lifted and I can stop worrying so much. I just need to stay the course, and add in some resistance training to see if I can nudge my HDL up a little.

Branching out into new flavor profiles I'm less familiar with. This was so good! Side of sauce not pictured, but was also very tasty. Sour cream (I always swap in my own nonfat greek yogurt to be healthier), lemon juice, and cinnamon. This was very easy to make and something I would definitely order again.

This soup is so flavorful and packed with veggie goodness. I had this with a slice of while wheat bread on the side. Using bagged cole slaw mix is a time and effort saver. No cutting up a head of cabbage or carrots.

Ingrediets:

14oz bag of cabbage & carrot cole slaw mix

1 15oz can cannellini beans drained & rinsed

3 roma tomatoes

3 celery stalks

1 white onion

1 cup frozen cubed butternut squash

4 cloves of garlic

Thyme & parsley to taste

1 tbsp white wine vinegar

1 tbsp olive oil

2-2.5 tsp chicken bouillon

Heat 1tbsp olive oil in a large pot. Add diced onion & chopped celery. Sauté, stirring occasionally, for 8 mins. Add diced tomatoes, minced garlic, and 1 tbsp white wine vinegar. Sauté 3-5 minutes until tomato and garlic softens. Add coleslaw mix, butternut squash, and beans. Season with salt, pepper, dried thyme and dried parsley to taste. Add 4 cups of water and 2-2.5 tsp of chicken bouillon. Throw in a bay leaf if you have one. Bring to a boil, then reduce heat to a simmer, cover and cook for 20-30 mins.

Makes 4 servings. 185 calories, 9g protein, 9.5g fiber, 0.5g sat fat per serving.

Tossed broccoli, butternut squash, asparagus, and red onion in olive oil & balsamic vinegar. Seasoned with oregano, basil, parsley, and thyme and roasted in the oven. Served over a serving of farro and topped with crumbled feta. It was so good! 13g protein, 10g fiber, 3g sat fat, 10mg cholesterol

This was so good! My only complaint is that exploding chickpeas made a bit of a mess in my oven.

2 boxes in and very impressed so far. Definitely a step up from Every Plate. I love having so many options that work with a mediterranean diet.

Homemade whole wheat flatbread, one half spread with hummus, sunflower seeds sprinkled on top, then added sliced tomato, sliced radish, chopped celery, coleslaw mix (just cabbage & grated carrots), red onion, a pinch of salt, freshly ground black pepper. 14g protein, 11g fiber, 1g sat fat

I decided to go all in on the med diet after finding out I have inherited high Lp(a). I'm trying out the mediterranean meal options from Hello Fresh and I really enjoyed this one. Shawarma spiced chicken breast, tomato & cucumber salad dressed with olive oil, lemon juice, dill, and sumac, served over Turkish spiced bulgur. 48g protein, 9g fiber, 2.5g saturated fat.

My first Hello Fresh meal. I was using Every Plate and made the switch to have more mediterranean diet options. This was very good. Definitely an upgrade.

I've been experimenting with baking my own whole wheat bread and I think I've found a keeper for an easy recipe. Six ingredients, high protein, and high fiber.

420 grams organic whole wheat flour (about 3 cups, but weighing it is best)

3 tbsp vital wheat gluten (adds protein and helps it rise and be more airy when baked)

1 packet (2 tsp) instant/fast/rapid rise yeast

1 1/2 cups very warm water (add a splash more as needed)

1 tsp salt

1/2 tsp sugar (can be omitted if you want)

Mix all dry ingredients in a large bowl, add warm water, mix until all flour is incorporated. Dough will be a sticky not kneadable. Cover bowl with plastic wrap or a plate and rest for 2-3 hours. It should double in size and the surface will be bubbly. Preheat oven to 450 with a lidded dutch oven inside to preheat as well 30 mins prior to baking. Scoop out dough onto a lightly floured work surface and sprinkle the top of the dough with about 1/2 tbsp of flour. Use a bench scraper or similar tool like a large spatula to make about six folds from the edges to the center making a roughly round shape. Flip your dough ball upside-down onto parchment paper or a silicone dough sling (to lower the dough into the pot and make it easier to remove when done) and pat into a round shape. No need for perfection here, just generally round. Using the parchment paper or sling carefully lower it into your hot dutch oven and cover with the lid. Bake for 30 minutes with the lid on, then remove the lid and bake 12 more minutes or until the top is done to your liking. Remove from the pot and let cool at least 30-45 minutes before slicing. Nutrition stats are for a 1/10th of the loaf serving, approximately 75 grams (I like thick slices of bread)