I get in “trouble” if I don’t eat an apple daily. I almost view it as medicine I must take.
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You go! 2024 unexpectedly dropped a Big Green Egg on me, and I went after it big time. In '25, I want to go deeper into it, and use a new wok and discada that will fit inside.
Regarding pizza, my tries in a kamado have been good, but not stellar. They can easily get hot enough, but without help, not enough heat gets applied up top. If you want the best fix for that, I think it’s the Pizza-Porta kit. https://www.pizza-porta.com/
I can also recommend the “Hot Coals” book on kamado cooking.
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I feel that way about ice cream.
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Perfect my pizza
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Pretty sure your pizza is already damn near perfect, judging from the photographic evidence with which you’ve been providing us over the year 
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There are no fails, just alternative successes!
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I’m going to have to have to cook heart-healthy, based on my recent/current hospital stays.
More lean meats, although I already enjoy chicken and boneless pork chops a lot; more seafood. I already love salmon, so…more of that.
Less sauces, go with herbs and spices for flavor. (Although it’s not like I’ve been remiss in touting Penzeys products.)
Less wine. Since I’ve been self-restricting prior to my hospitalization, this should hopefully be easier.
I’m sure there will be other things my cardiologist will encourage from a food-related standpoint.
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Maybe some Lentil & Vegetable Soup??
When you get home, maybe we can start a thread with “heart healthy” suggestions…
I know there are some great minds on this forum that are full of fantastic suggestions!
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A friend and I decided to improve our cholesterol numbers … I’m 90% vegetarian now and sometimes eat white meat chicken or fish, like tuna salad. Maybe I’ll eat beef or pork once a month.
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The general problem is that if you look at clinical evidence (which isn’t based on really small patient samples (as unfortunately most “dietary” studies are) and is often statistically underpowered) it is actually very unclear what approach is “heart healthy”, e.g. low vs high fat, low vs high carbohydrates etc.
I am pretty sure every doctor and nutrionist will claim it is very clear but would struggle when asked to provide relevant clinical evidence - ultimately the biggest impact might have to rely as little as possible on full meals bought in supermarkets or restaurants - not because they are inherently bad but you have no control what goes into your meal
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And since I rarely go out to eat, I will have more control.
I already portion control with something like a chicken breast (can be part of 2-3 meals, dependimg on Frankensize) and boneless center-cut pork chop (always part of 2 meals).
I’m just going to have to play by ear and go with what the hospital recommends.
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Gotta resume bread baking. I turned out decent loaves (not sourdough) pre-pandemic and then the wheels came off. I gotta start working with sourdough.
I also want to make more Korean food at home with Spring Onion. He took a cooking class at his afterschool program at school last semester and really enjoyed it. They made kimbap (Korean “sushi” rolls) which I’ve always thought too much of a PITA to make, but he was like “c’mon mom, they’re easy.” They also made one of his favorite dishes, Swedish meatballs, from scratch so I gotta learn that, even though I detest cooking/handling meat.
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There is a cookbook from 1972, ‘Eat to Your Heart’s Content’ by Kay Beauchamp Heiss. It features a lot of low cholesterol recipes. Our whole family went with this in 1972. It has many recipes that I still make, 52 years later! It is available at thriftbooks, although it may be found elsewhere. I inherited this book from my childhood home.
Cardiac rehab is multi faceted program that encompasses all sorts of wonderful goodies to explore, and recipe modification will be fun if you’re already a foodie Best wishes with all that!
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I already have been cutting down on restaurant meals and sweets. I’m continuing with that into the New Year.
I’m also choosing salads and vegetarian mains more often when I dine out.
I’ve been keeping a maximum spend in my mind on the days I’m dining solo.
I’m tracking both expenses and what I order when I order restaurant food.
For 2025, I plan to make more salads and vegetable dishes at home.
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There is a humongous used bookstore (over 100,000 books - largest used bookstore in New England) about 3 miles down the road from the hospital I’m in. I’ll have to check it out after I’m released and able to be out and about to see if they might have it available. Thank you!
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Do you enjoy Middle Eastern food? Korbani’s Bakery in Methuen might be an interesting visit. They prepare a selection of dishes for take home, including vegetarian items like baked pumpkin kibbeh. The silky hummus is a standout, as are the whole wheat pitas (which freeze brilliantly).
Haven’t been in awhile but I remember one of the owning family telling me that sometimes doctors in the area suggest the place to patients for heart-healthy foods. We used to stock up regularly when I had little time to cook and husband invariably worked late.
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@mariacarmen’s recent WFD post reminded me that I need to try my hand at kimchee. As a card-carrying Korean, it’s embarrassing to admit that I’ve never made kimchee. I need my mom to teach me. Her mom made excellent kimchee but is no longer with us.
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That’s a great project! I keep thinking I should probably have far more ‘traditional’ German dishes in my repertoire, but I always pivot to Thai, Italian or… non-descript tasty stuff 
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My very non Korean husband started making kimchi a year ago ish. He was quite interested in all the pickled and fermented things but afraid of
Small mistakes that might make us sick. But he took the plunge and his kimchi rocks. And now I feel no qualms about eating lots of it compared to the pricey store stuff.
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Some, yes. I’m leaning towards concentrating on a Mediterranean diet, but Korbani’s is a good choice to try new things out (once Im allowed to drive!). Thank you!
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