When my family doctor asked to meet about my bloodwork, I knew I had to start taking cholesterol meds.
He let me know last summer that my cholesterol was high and we tried to lower it through changes to nutrition.
I’m a fairly healthy person – eat, sleep and exercise mostly well – so I’m blaming this on genes. My Ma and her siblings all had/have high cholesterol.
The call was scheduled during a recent work day. I brought in two big bags of chips for my colleagues and I to open after he delivered the news. 😂
If I have to start on pills – which he confirmed – I might as well put them to good use! 😆
Your Health Matters as a Special Needs Caregiver
Parenting is hard – even more so when supporting a child with a disability such as FASD.
The recent back-to-back deaths of my Ma, sister and dear friend made me confront my own mortality and the fragility of life.
In the rare moments I let my mind wander into darker thoughts, I think about the sad scenario of not living long enough to be there for T when he needs me most.
So I do take my family’s health very seriously.
But alas, this is a light-hearted post!
Cooking is one of my self care therapies and in light of my recent medical change, I’m making an even bigger effort to eat better.
I’m discovering just how refreshing and fun salads can be!
Who Knew Salads Would Be So Fun!
This mango caprese salad turned out well.
I chopped and tossed the ingredients instead of laying them flat on a plate as it’s usually done.

I blended Greek, Korean, Mexican and Indian flavours with this gochujang salmon topped on garlic naan with guacamole spread and served with cucumber dill feta salad.

This strawberry jalapeño salsa was inspired by an Instagram reel I randomly scrolled across.
It provided a sweet and spicy kick with the fried (with olive oil) tilapia.

As someone who grew up in the Philippines, mango is now a treat.
Served and tossed in this salsa with red pepper, red onion, cucumber and cilantro.

Guacamole was such a treat for me growing up and who knew it was so easy to make. So it’s like jam now. 😆
This time, accompanying an open face garlic naan sandwich topped with smoked salmon and egg.

Finding Healthier Versions of Comfort Foods
I made this healthier version of mapo tofu, substituting ground pork with chopped mushroom.
Yah, I’m going back to ground pork next time, cholesterol be damned. 😆

I made this Taiwanese fried chicken, garnished with fried basil, using an Air Fryer instead of frying it in oil.
It turned out great! So it’s a keeper.

I’m sneaking in this roasted butternut squash boat topped with chopped Italian sausage, onions and dried cranberries because it turned out well and my in laws enjoyed it when I made it for them.
Sausage is not the leanest meat but sometimes, you gotta enjoy life! No point living till 100 if all you’re eating is grass.

A Salad Surprise for T!
I’ve written numerous times about our selective eater T.
It is undoubtedly due to sensory issues – things smell and taste differently to neurodiverse people, especially kids still exploring their palette.
He eats a lot of carbs and fruit – and yes, junk – and gets protein through eggs, yogurt, milk, hotdogs, meatballs and McDonald’s burgers. 😝
One recent win was T trying and loving my homemade protein-rich Hong Kong Tomato Beef, which I now make every two weeks, and enough so he can pack leftovers for his school lunch with rice.

This week, we received a surprise.
His CYW texted us this photo and let us know T tried a plate of salad, provided to kids as part of the school’s morning nutrition program.
Well, what wonderful news! The salad consisted of peppers, cucumbers, romaine lettuce, grape tomatoes, celery, feta cheese and dressed with salt and olive oil.
We will take this win and add it to T’s slowly expanding repertoire of nutritious meal ideas.

































































































































