I recently established care with a new primary care provider – a nurse practitioner. She’s super sweet and we had a good chat. I hadn’t had much blood work done in quite some time, so she ordered a number of labs, as well as an x-ray for the middle finger on my left hand. It has been bothering me (for a year…) and it was time I got it checked out.
Come to find out, “it’s probably some arthritis from an old hockey injury” she said. Arthritis at 32 years of age – lucky me! What else is wrong with me? My LDL-cholesterol. Too high. She also wanted me to take metformin related to my PCOS. No wonder I don’t go see my PCP!
When pressed, I couldn’t give a good reason for not wanting to take metformin other than just not wanting to have to take a medication. My glucose and A1c have been good, but as life goes, I continue to struggle with my weight.
As for my LDL? I blame my parents. My diet is adequate in fiber and low in trans fat. I may be able to cut out some saturated fat but that might mean giving up whole milk in my coffee and that makes me more than just a little sad. WE ALL HAVE OUR *THING*, RIGHT? “Cream” in my coffee is definitely “my thing”. Thankfully, all of my other labs were good. Excellent, even!
When pondering my opportunities to improve my diet, increasing my fiber intake was definitely an initial thought. And as my first CSA box arrived on my front porch this evening, it definitely confirmed that there’s many vegetables I haven’t enjoyed since last summer – radishes (try this radish recipe – it’s incredible and SO easy), chard, garden tomatoes. It’s simply SO much easier this time of year to enjoy all sorts of fresh, delicious, and local (!) produce. (Strawberry you-pick opens this week!!!!)
Also in my CSA box? Herbs! My coworker recently brought this dip to a little department get together and we were all obsessed. It’s like summer in stunning green form. Packed with fresh herbs galore (and yes, some cheese, yogurt, and mayo – which is optional), this Greek Goddess Dip is my new summer go-to!
Greek Goddess Dip
Author: Nicole Morrissey
Serves: ~2 cups (8 servings; ¼ cup each)
- ½ cup packed fresh dill
- ½ cup packed fresh mint
- ½ cup packed fresh parsley
- ⅓ cup packed fresh basil
- 2 garlic cloves, chopped
- 1 ½ Tbsp freshly squeezed lemon juice
- ¼ tsp salt
- ½ cup extra-virgin olive oil
- ½ cup crumbled feta cheese
- ½ cup 2% plain Greek yogurt
- ¼ cup low-fat mayonnaise
- Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor or blender and process until finely chopped.
- While still processing, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt and mayonnaise.
- Serve with vegetables, pita, or pita chips. Cover and store in refrigerator for up to 3 days.
Recipe from the NY Times
Serving size: ~1/4 cup Calories: 158 Fat: 15.9 Carbohydrates: 2.8 Sugar: 1.0 Sodium: 216 Fiber: 0.3 Protein: 2.8 Cholesterol: 6
Look into inositol and berberine. Both are herbal supplements that can help with PCOS management. Also check out https://www.pcosnutrition.com.
Sounds good and healthy please send recipe