I've taken a day to review our diets, and there is room for improvement, but thankfully, we do eat well overall. I will need to keep the "Pub Grub" to a minimum, I was making a few meals I haven't had in a while for the purposes of this blog. The nice the thing about having this blog is I can look at my menu planning and what I have been preparing. We probably eat a bit too much Pizza, even if it is thin crust and not loaded down with gobs of cheese.
My biggest challenge is going to be getting my husband to remember to make a lunch, when he makes his own he has to check the ingredients, and when he does eat out, don't load it up with Salad Dressing and Cheese. He will have to make the choice to get more exercise too.
My Husband is the reason I'm watching Sodium and Cholesterol more closely now, and including these recipes to this blog. The reason I'm experimenting with gluten and /or lactose free meals...a recent conversation I had with a new friend. She also has an auto-immune disease and Gluten is the trigger for her.
I'm going for tests of my own soon, to rule out a few types of triggers for auto immune diseases. I already have one, and I've read / been told, if you have one type, you may have another. My blog started as a way to get recipes written out, it will continue to focus on recipes I'm experimenting with.
I am not promoting any particular diet, lifestyle or supplementation of anything. I want to make that clear since there are so many different diseases out there and there is a lot of new research still in the works. My health is my own matter, not for the purpose of this blog. This is sort of a disclaimer and the reason behind me "Jumping the Shark". I will also continue to cook with wine, though a little less often.
Last night I made Pork and Vegetable Meatballs with Italian Rice. That's what I'm calling it. It worked out pretty well, though I'll add a little more mushroom in future and will post the recipe once I have the texture I want. The good news about the evenings meal, it was very tasty, low sodium and gluten free.
I'm happy to make some more changes, but I do NOT want to give up flavour! It's one of the "Spices of Life".
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