Monday, March 16, 2015

My Yearly Physical and a Recipe!

Well, you could say I'm not surprised about what I found out at my yearly physical. I had blood drawn and tested for fasting glucose and a lipid panel. What it told me is that…. I have HIGH total cholesterol!

High cholesterol runs like a rabid dog in my family. Our livers apparently just LOVE making it in mass quantities.

My diet is very healthy 70% of the time. I exercise 6 times/week and have a pretty active job where I don't just sit all day. So genetics are MOSTLY to blame.  Notice I said MOSTLY. I'm in shape, but could definitely lose a few pounds of fat. So that's what I'm going to do. I'm also going to start taking a fish oil supplement. And in 3 months, I'll get all the lipids re-checked.

I'm kind of excited to be my own experiment. Sometimes we forget about our INSIDE health because we're obsessed with looking at the outside. The inside is what matters a lot more than the outside. You don't get to have a fresh start on the inside. You're only given one set of organs. Every decision you make effects your health. Maybe by looking at it from that angle more of us can get healthy.

If you've never had your blood drawn for routine tests like glucose and lipids, I strongly suggest you talk to your doctor about it!  If you're afraid of needles….well, it only takes a minute. It's over before you know it and it really doesn't hurt. Just let them know you're nervous and the nurses will take great care of you!

So with all of that health in mind…here's a really healthy dinner recipe to try this week!

Pork Chops with Fresh Tomato, Onion and Garlic

-Olive Oil
-Large Onion, Sliced Thin
-Pork Chops, 3
-Salt, Pepper and Garlic Powder to Taste
-Grape Tomatoes, 1 Pint
-3 Cloves Garlic, Minced
-1 Tbsp Dried Basil
-2.5 tsp Balsamic Vinegar
-4 oz Feta Cheese, Crumbled

-Heat 1 TBSP Olive Oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set to the side.
-Heat 1/2 Tbsp Olive Oil in the skillet. Season the pork chops to taste with salt, pepper and garlic powder. Place in the skillet and cook to done (160 degrees F if you have a meat thermometer!). Set aside!
-Heat the remaining oil in the skillet. Return onions to the skillet along with tomatoes, basil and garlic. Cook for 4 minutes. Add balsamic vinegar.
-Serve pork chop with onion/tomato mixture on top. Top with Feta. Enjoy!

If you want to make the side dish in the picture, it's super easy! Dice up some tomatoes and bell peppers. Add diced feta. Top with Balsamic Vinaigrette Dressing.


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