Cooked the night before and allowed to chill, this wholesome pudding makes an easy breakfast (or dessert!). You can use store-bought almond milk or make your own -- for the recipe, go to marthastewart.com/almond-milk.
Look for omega-3-rich flax meal alongside the flaxseeds in your natural-foods store -- or grind your own. Once opened, store flax in the refrigerator. Since milk contains saturated fat, we chose to cook the high-fiber barley with almond milk instead.
Per serving; 320 calories; 8 g protein; 5 g fat; 63 g carb; 10 g fiber.
See another cholesterol-lowering recipe