It was the dizziness in the morning that alarmed me. And the sudden cravings for something sweet mid-afternoon that gave me a clue. When I went to the doctor, my blood pressure was 168/90.
I was scared. Bad cholestrol was higher than the good kind, and fasting blood glucose was high normal at 100, when it should be in the low 60s.
So now, the changes begin.
Instead of the occasional gym, one Pilates workout and two classes at Rhythm and Motion, it will be five classes, one gym session and Pilates workout for the unforeseeable future. I will walk with my workmates during lunchtime, and get my big ass out of the desk every hour to stretch and take a walk through the building I work.
Butter is verboten. And sob, no more pork with fat. Salt use down by half and white sugar and flour are tossed. Instead of blogging four hours, I will do something to organize my house better. Toss out old clothes, shoes and those fucking papers that have accumulated in my computer hutch.
A note to my family and friends - no, I'm not going to die. I'm going to manage myself better. I won't tell you how many pounds I want to lose, but I will tell you I have a long, hard slog.
But does this mean I will have no more gustatory pleasure in my future? Am I not going to cook anymore? Am I not going to share what comes from my ample table with others?
Hell. Fucking. No.
What I will do is make what I've got work. And use the pallette that fabulous and healthy food provides to make this new leaf work. So today's recipe is for ginger carrot soup.
6 big carrots, sliced
1/2 sweet maui onion sliced
5 cups low-sodium chicken broth
1 Tbs. grated ginger
Braise the carrots, onions and ginger in the broth until tender. Pour mixture in blender to puree, or use a hand blender to do the same thing. Serve with a dollop of yogurt, or blue cheese, or feta.
Now get your butt out there and walk for 30 minutes.