Cholesterol Test

This post is for those who put stock in cholesterol testing. Now, don't be expecting anything fancy or entertaining, I leave that to my daughter. But, I just have to do a shout out after receiving my cholesterol test. First of all, anyone knowing our family knows high cholesterol is the norm. The first time I had my cholesterol tested, I was 25 and it was over 300 (how far, I'm not saying). So, over the years, I've been doing the testing, seeing high numbers, or low depending on which one. I've had a Dr. tell me years ago, if I wouldn't go on Crestor or Lipitor, he wouldn't be my Dr. anymore. So, I tried it!! So, other than feeling bloated and nauseated, it worked - it went down to 160 in two months time. But, feeling like I was pregnant all the time didn't fly with me, and I went off. Anyway, I will post last years #'s and this years #'s, and let you see something pretty awesome ----- without medication!!
Total cholesterol      HDL        Triglycerides     LDL
2012- 282               43               119                215
2013 - 230              42               64                  175

Granted: there is still some work to be done, but progress is noted!!

Credits: steady exercise 3-4 times a week, at least 20 minutes each time (walk at home videos/treadmill)
Foods:
Peter D'Adamo blood type diet - eating foods that digest best for my blood type. And anyone knowing me, I wasn't 100% faithful, life is meant to be fun at times!!
Favorite foods: 4-5 eggs a week, Any greens except iceberg lettuce and kale, broccoli, cauliflower, carrots, cucumber, snow peas, LOTS of celery, any kind of squash, turkey, chicken, salmon, grapefruit, pineapple, all different kinds of berries. Grains were very limited - oats, rice, quinoa, a little millet. I try to limit my wheat to when we are visiting someone and its offered. I eat alot of nuts, walnuts, pecans, peanuts, almonds. The oils I use are olive, flax, grapeseed and almond oil. I use alot of butter, and some coconut oil (which I don't handle well in large amounts). I eat very little processed foods - its best in its original form! And ABSOLUTELY nothing that is labeled low fat!!!
I still believe there is alot more to this picture than just cholesterol numbers. There is a great book out that is called "The Cholesterol Myth" by Dr. Stephan Sinatra.

Almond Peanut butte cookies

Almond Peanut Butter Cookies
2 1/2 cups almond flour/meal (from Azure)
1/2 cup almond butter ( I used chunky natural peanut butter)
1/2 cup unsweetened shredded coconut (I used 1/2 cup oat bran, we don't do coconut here)
1/2 cup dried cranberries (I didn't add any - less calories)
1/2 cup honey
1/4 cup melted coconut oil ( I used 1/8 cup each of almond oil and grapeseed oil)
1 egg
1 TBL of ground ginger ( I didn't add any)
1/2 tsp of Real salt
1/2 tsp of baking soda
1 cup of 60% dark chocolate chips (I get mine from Azure)
1/2 cup of chopped pecans.
Heat oven to 350 degrees, combine all ingredients ( I do it by hand).  By spoonful, drop onto cookie sheet, (I use my pampered chef stone). Bake 13 - 15 minutes. Leave on stone for a few minutes, then cool on rack.

Spelt/flax tortilla

2 C white Spelt flour
1/2 tsp salt
3/4 C. Water
2 TBL olive oil
3 TBL flax seed, ground
In large bowl, combine flour, ground flax & salt. Stir in water and oil. Stir well. Divide into 8 balls (using flour on your hands). Knead with flour a few times, roll out to 6 - 7 " with rolling pin. Fry in fry pan on medium heat, for approx, 1 min each side. Use a little oil the first time, you may not need oil for the remaining tortillas. I used a iron skillet, so not sure if it would work the same way with nonstick? There is something about home made tortillas that store bought ones don't compare. My next experiment is to add almond meal, reducing the flour, increasing protein.

roasted vegies & almond meal pizza crust

 Almond meal pizza crust: 1 1/2 C. almond meal, 1/4 tsp salt, 1/4 tsp baking soda, 1 TBL grapeseed oil, 1 egg, 1 tsp of assorted seasonsings, basil, italian, fennel (use fennel sparingly). Mix well, spread out on stone or pan, bake about 15 min @ 350. Add your toppings and bake another 12 - 15 min. I added sauteed garlic with butter (about 2 TBL) as the sauce, then added fire roasted tomatoes, black olives, turkey pepperoni, onions and mozzarella cheese. They guys liked it!

Thank YOU Mariah for this wonderful idea. Julienned carrots, broccoli, onions, zuchinni, and 3 cloves of garlic (I left the skins on and left them whole. 3 TBL olive oil, seasoned salt, and italian seasoning. Stir around good, bake @ 400 for 20 min.

dried fruit

So, I'm trying really hard to NOT eat LOTS between supper and bedtime...but, I'm still perusing the cupboard that has all our snacks so nicely stored. I come across the dried fruits; cherries, apricots, cranberries, prunes, and dates. I grabbed a few of each, eating the dates last. I love walnuts with dates, so I had a few of them too and commented to Brad, "the best way to have dates is with a nut"!! It wasn't an attempt at humor at first, but I finished it up that way. Now we have to decide between Brad and I, who's the nut and who's fruity?!!

Squash soup

1/3 cup of oil, grapeseed or olive
1/2 large onion, chopped
3 stalks of celery, chopped
2 large carrots, quartered and sliced or chopped
4 - 5 broccoli florets chopped
2 large garlic cloves, chopped
Stirfry all this for about 5 minutes.
Add 1 tsp salt, 1 tsp. of cumin, 1/8 tsp each of fennel and coriander seed ground.
1/4 tsp turmeric
1 TBL of Rapunzel vegetable broth powder (avail at Azurestandard.com)
4 cups water
10 oz frozen squash ( I used chunks of Stahlbush farms butternut - it was a little stringy, I think a block of regular frozen squash would be better). Cover and cook another 6-7 minutes.

Almond meal pancakes

Brad loves his almond pancakes with peanut butter and honey on them. Just a side note, we tried "Underseabees" honey. (underseabees.com)