What You Eat Really Can Improve Heart Health

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While I KNOW that choosing heart-healthy foods (along with exercise) can naturally lower cholesterol and improve health, it’s startling when you see it in action.

A new breakfast routine has reduced my blood pressure in a matter of weeks. I now eat Overnight No-Cook Refrigerator Oatmeal (easy and delicious) instead of the 1/2 whole-wheat bagel with a smidge of cream cheese and 1 slice of lox that was my daily breakfast for years. Though I knew 1 small slice of lox packed 1/3-1/2 of the recommended maximum daily serving of sodium (and even posted about it vs oatmeal),

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Overnight No-Cook Refrigerator Oatmeal

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Oatmeal is one of the heart-healthiest ways to start your day, but I’ve failed for years to make it my go-to breakfast because even when it’s hot, oatmeal just leaves me cold.

Until now.

Anna Stockwell’s excellent post on epicurious.com’s, How To Make Overnight Oats Without a Recipe (aka in a jar) inspired me to try oatmeal again. Her recipe involved NO cooking, no cleaning, cute mason jars, and she said the healthy chia seeds lend it a tapioca-like texture.

Intriguing.

Especially the chia seeds. First of all, I found it fascinating that they change texture;

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Losing Lox

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My parents are staying with us for a few weeks, and my Mom recently asked about my daily bagel and lox habit.

Sigh.

I know it’s probably not what I should be eating every day. But I do love it so. And really, how bad could it be?

You might recall that I tried to answer this very question nearly two years ago in my Oatmeal vs. Lox post. That was when I discovered lox has a lot of sodium (yes, it’s ridiculous this was news to me. But it was. Truly.)  But I also found solace in the fact that lox also delivers omega 3 fatty acids and lean protein –

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Let them NOT eat cake

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Going Lo-Co Conundrum: controlling cholesterol via healthy eating and exercise while nursing an ankle injury and an unusual, prolonged aversion to meal planning and cooking.

The ankle is getting better, so exercising is on the upswing.  But having a senior in high school applying to college (insert any other challenge here) has not been exactly conducive to my finding and preparing low cholesterol meals.

I was glad to find the Fresh 20 meal planning service, which at least got me cooking a bit again. And somehow I found the strength while planning Thanksgiving for 16 to actually try a few new low fat recipes.

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Melissa Clark to the breakfast rescue?

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With much reluctance, I abandoned my usual bagel and lox breakfast this week (see Oatmeal vs Lox). I’ve been grumpy about it, but I stuck with it… all week.

The first two days I went with cereal. Special K Cinnamon Pecan Cereal, to be exact. Then I tried instant oatmeal but it was so boring I didn’t even finish a bowl. I know, I know – instant oatmeal’s terrible. But who wants to cook in the morning? So back I went to cereal.

It’s astonishing how very much I miss my warm bagel with just a smidge (never a smear) of whipped cream cheese –

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