My new electric meat slicer was delivered yesterday. I reorganized part of my kitchen counter so the slicer is now on an easily moveable place mat so I can slide the slicer out a bit for use, with a NON-slide place mat on top of THAT so the slicer won’t slide when I’m using it. :0) I just ordered a cover that’s made for this particular slicer, rather than the towel I’m using now. I’ll read the manual for this later today.
Here’s the cover.
I’m set up now so I can cook and slice most any meat to eat for my lunches, taking the place of the deli turkey I THOUGHT was healthy, but turned out to be sky high in sodium. (Same with salami. )
I did find some lunch meat that’s half the sodium or less than what I’m finishing up now while I’m gearing up to do all my own.
I also found some low carb, much-lower-sodium frozen dinners at Stu’s Clean Cookin’ in Greenwood. I will try all of these, but some are higher sodium than I would like for the long run. It will depend on how the food changes come together (shown clearly on MyFitnessPal.com) before I make long term decisions.
Meanwhile, my doc has increased my thyroid hormone dosage, so that should help, as well, though it will probably take several 6-week trials before we zero in on my new good dosage.
I’m finally getting my act together on eating healthier, plus I’m working in the yard most every day and doing a session of yoga stretching in the afternoons at least 3 times a week if not every day. Hopefully, the lard will start coming off in a more steady manner and my next routine blood tests in October will show significant improvement. :0)