Well, it was off for blood tests and to the doctor this week for the annual check up. Last year at this time my Cholesterol was running high. Not high enough to give me drugs, just high. So the Doctor told me to lose weight and exercise.
The first thing I did was shed my job. Maybe not the best thing to do but it seemed the right thing to do at the time (especially since I wasn't given an option). That left me all sorts of free time and readers of this blog know that I spent as much as possible cooking.
So much for the weight loss.
And have I mentioned exercise on the blog? I am saving that for my New Year's resolution.
Having struck out on two of the two things the doctor instructed me to do I faced the physical and the results of my blood work with some trepidation.
No need to worry folks. The cholesterol is way down. How can this happen you ask?
I chatted about it with the doctor some. The best we can figure this out is that I have been cooking most of the recipes for the last year from Cooking Light Magazine (which features fresh ingredients and techniques to lower the fat) plus we have not been eating out as much. He was surprised that we could have that much of a turn around. The doctor asked me if I kept the recipes (I did).
Anyway, it was nice to have the fresh ingredients, low fat cooking thing validated. Also, after a whole year, it's still been fun and tasty.
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