So my blood work done this last weekend wasn't fantastic, it's not fatal but I must make changes to my diet. So that being said I guess I will be thinking more about the way I cook things and what I cook. Not that it's all that horrible to be honest and this week's menus really weren't too bad. Ooo which reminds me I'm soo looking forward to trying this beet risotto...yum!
However! I now have to watch very carefully my sugar, fat and salt intake. Given I cook from scratch most nights salt is easy just have to watch the snacking, same with the sugar and no more sodas. (Currently drinking unsweetened iced tea!).
I am thinking a lot about making bean salads for lunch, oatmeal for breakfast and more fresh fruit. Oh and the jicama orange salad recipe I've discovered to is a good break from lettuce. There is no fat in that and a tiny amount of salt although next time I think I might omit it completely. Homegrown tomatoes later in the summer and the use of more spinach and green vegetables with dinners.
I will also switch things up and start using more agave syrup and less butter, I can always use margarine or not use it at all. Now bacon...it's got flavor you can't substitute really, and that's a double whammy of fat and salt, however, a trick I think that will at least reduce the fat is to use bacon bits, if used on occasion it shouldn't be too bad. Spray olive oil will be my friend! And instead of frying I'm going to bake, just spray with the oil and then bake in the oven, it's just as crispy.
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