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Did you know that September is National Cholesterol Awareness month? This is a great reminder to have your blood cholesterol checked, as well as learn about food and lifestyle changes that can be made to improve or help you reach your cholesterol goals. In my husband’s and my family, there is family history of high cholesterol, so we’re always searching for simple ways to improve our health on a daily basis. Aside from remaining physically active, making small changes in our diet is a simple way to lead a healthier lifestyle. One of the easiest changes that we’ve made lately is switching to using Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Reducing saturated fats and cholesterol in your meals can be done easily with simple swaps, such as switching your current cooking oil or substituting butter with Mazola Corn Oil. Mazola Corn Oil also has a high smoke point (450°), so it’s perfect for high heat baking and cooking, making it a versatile addition to your pantry!
One of our favorite better-for-you recipes that has some healthier food swaps is baked green bean fries! These baked green bean fries are loaded with lots of delicious flavor and super crunchy with the help of panko bread crumbs and Mazola Corn Oil. Baking instead of frying significantly cuts down on fat content for a much lighter and fresher dish. I serve them with a zesty Greek yogurt-based horseradish dipping sauce that makes these a drool-worthy addition to your dinner or even served as a fresh and light appetizer.
To lighten up my recipe, I swapped out the whole egg in the dredging process with egg white and swapped Greek yogurt in place of mayonnaise in the horseradish dipping sauce. I also used Mazola Corn Oil instead of other oils. The secret to super crispy green beans is mixing in a small amount of Mazola Corn Oil to the panko and parmesan mixture.