So this morning, I was feeling guilty about how very not-lo-co I’d been for the first half of this weekend. With my only child now gone off to college, we’d decided to spend at least 2 weekends a month in New York City and this was our first foray.
Friday night, we made plans to meet friends at Rouge Tomate, a health-oriented, one-star Michelin restaurant on New York’s Upper East Side. I was intrigued by Frank Bruni’s 2009 review and excited to try this new-to-me place. Overall, though, it was disappointing; we found the food expensive and precious.
So I don’t really know yet what I’m really supposed to DO to lower my cholesterol (I like a plan, with steps!), but I know that eating more fiber and less animal fat is important, so I looked through Mark Bittman’s fabulous book, How to Cook Everything, and decided to go with his White Beans with Cabbage, Pasta and Ham recipe for our first lo-co dinner.
Yes, it had ham. I get that doesn’t make sense. But here’s what I figured — though this recipe does not fit with the NO animal fat plan, it has to have way LESS FAT than a regular meat and potatoes kind of meal.
Changing to a low cholesterol lifestyle (read the About Me page for WHY I have to change) feels, well, totally daunting.
I started with good intentions and high hopes. How hard could it be?
My first step of course was to google ‘low cholesterol.’ (Thank goodness correct spelling doesn’t matter because it is nearly impossible for me to type cholesterol’ correctly. That ‘e’ always ends up as an ‘o.’)
But the results were disappointing. All I found were diets that I could buy (and even those looked sketchy), a bunch of medical jargon, and loads of disparate and very basic info about proper diet for lowering cholesterol: cut out animal fats and start eating oatmeal,