When my husband, Dave, went for his annual checkup in October 2001, the doctor said that his "cardiac risk" had increased. He advised my husband to lose weight.
I knew we had to change the way we eat. Light & Tasty taught us to look at the nutritional analysis of everything we buy and to stay away from ingredients like shortening, butter and egg yolks.
Many of the recipes I use on a weekly basis came from the magazine. Some of our favorites include Garlic-Herb Roasted Chicken, Crispy Potato Wedges, Maple Oat Bread (shown at right) and Frosted Pumpkin Bars. And there are so many more!
We also learned to eat smaller portions…and to eat until we were no longer hungry, not until we were "full." We used to each eat a rib-eye steak for dinner. Now I broil only one steak and cut it in two. And we buy snacks like pretzels and cookies that are fat- and cholesterol-free.
We've also added exercise to our weekly routine, whether it's working out with weights, walking or bike riding.
Dave has lost 90 pounds and I'm 25 pounds lighter. He takes only a third of the high blood pressure medicine he'd been taking for years, and his cholesterol has gone down from 187 to 123.
With patience, persistence and Light & Tasty, my husband and I have really made a difference in our lives!