Diet, Cooking, and Exercise

A former chef chronicles his journey to lose weight and reduce blood pressure with exercise, recipe modification, and dieting, Low fat, low sodium dieting may seem antithetical, one or the other, but not both. I’ve lowered my fat, salt, and calories. I decided to see whether my experience as a night chef in a restaurant-the job that paid my way through undergraduate school-and my lifelong love of cooking could be pressed into service for weight loss and blood pressure reduction.

Saturday, March 3, 2007

Off to New Orleans

We are leaving for a conference in New Orleans in a few minutes. I am going to try to stick with my diet, but it will be hard to know what my caloric and nutrient intake is. I will try to stick with small (4 oz.) portions and make low fat and low sodium choices. I suspect the biggest challenge will be with the sodium, although I may be pleasantly surprised. The best part is that the Hilton has a good fitness center so I will be able to hit the treadmill and maybe some of their weight machines.

I will be taking some food with me like extra low sodium tuna in cans, cold cereal and some of my no-salt condiments. I am hoping they have a breakfast bar with Eggbeaters and choices of raw vegetables to go with them. I’ll let you know.