While I do like to cook, having to cook every night can feel like a chore. I used to order 2-3 dinners a week from a local chef, but she has ‘retired’ her service. When I found myself far too frequently eating non-heart-healthy meals, I decided it was time to do something.
I’m delighted to have found SPRINLY, which describes their service as, “Plant-based meals prepared by chefs and delivered fresh weekly. No cooking required.” The meals are vegan — which is great for some. Since it’s not key for me, if “cashew parmesan” is included in a meal,
Over Christmas this year, my sister was hosting 13 and some folks were vegan, some vegetarian/ pescatarian, some don’t eat red meat (me) and some despise fish. So of course, we did a Surf & Turf – with a lot of roasted vegetables …
I needed a fish recipe that wouldn’t ‘smell fishy’ and was easy to bake in an Airbnb (read: not a lot of ingredients) and transport (read: works in Pyrex with a lid). So I made an old favorite I’d not made in quite a while but have posted about: Easy Baked Maple Glazed Arctic Char Without Smoke Alarms.
Back in 2013 I wrote a post about Cholesterol Tests Your Doctor Hasn’t Told You About. In that article I talked about ApoB, LDL-P and Non-HDL Cholesterol, and suggested discussing these with your doctor as part of a decision about lowering cholesterol and heart disease risk. Recently cholesterol-lowering discussions have focused again on ApoB as well as another measurement: Lipoprotein(a) or Lp(a).
These are top of mind for me because my cholesterol numbers are once again ‘too high,’ and I expect my cardiologist next week to discuss statin medication. And at some point, I may well need a statin.
While ‘Orange Chicken’ is a delectable take-out choice, it’s not particularly heart-healthy. So I was thrilled to read Genevieve Ko’s New York Times article, In This Roasted Orange Chicken, Every Part of the Fruit Shines, and the accompanying heart-healthier recipe.
Ms. Ko’s Roasted Orange Chicken preparation calls for a whole chicken, which is great if you’re into carving, but that’s a great big NO for me, especially on a weeknight. Luckily, this recipe works really well with a ready-to-go package of chicken thighs. I made it even easier on myself with boneless, skinless chicken thighs. Here it is,
Recently, I came across an incredibly easy & delicious way to bake my favorite fish, Arctic Char (similar to salmon). The New York Times’ Sam Sifton apparently published this salmon recipe in 2015 but I only found it in late 2023…and have now roasted both Arctic Char and wild-caught salmon this way a half-dozen times to rave reviews.
It could not be more simple:
Heat oven to 400-425 (I do 425; depends on your oven)
Mix together roughly equal parts Dijon mustard and light brown sugar — mix well so no sugar clumps.
