In a cruel twist, the day after I received my directionally-positive cholesterol news, the 9 boxes of girls scout cookies we ordered arrived.
Yes, nine. Yes, that’s embarrassing (though in my defense, we like to support the neighborhood girls. And yes, I realize we could have given them the money and donated the cookies. Somehow, though, that’s not what happened.)
Sadly for my lo-co goal, only 1 was a box of “Tagalongs” – the peanut butter cookies I despise. All the rest were Thin Mints and Samoas – which to me are the very definition of irresistible.
Breakfast offers a surprising opportunity to easily add several cholesterol-lowering foods to your daily diet. Simply changing to oatmeal with a few key mix-ins is a lo-co triple threat.
After a lot of trial and error, here’s the breakfast I now have nearly every morning: A cup of whole-grain oatmeal (read, steel cut oats, not instant – recipe attached), with a bit of sugar, a lot of cinnamon, and the following mixed in:
A handful of almonds – dry roasted and unsalted. I cut mine in half. As I do not like almonds, I thought I would hate this,
I bit the yoga bullet this week, fully expecting to quickly feel the benefits of all that balancing and stretching on my over-tight achilles, calves and hamstrings.
Instead, downward dog bit me.
Let me start by saying how embarrassing it is to get hurt doing yoga. Especially since I’m a good athlete…and I’ve done yoga before. I mean, I’m no pro or anything and it’s been years since I’ve ‘graced’ any yoga studio with my presence, but I do know the basics. And it’s not inherently dangerous like tennis (last week a friend got hit in the face with the ball.) So while my legs felt great after the yoga class,