Every scar has a story.

Reminder from my nutritionist: most of our sodium comes from bread and canned soups, not the salt shaker.

I've started making my own lentil soup with no-salt-added broth and a squeeze of lemon at the end. Honestly I don't miss the salt anymore. My last BP reading was 124/78, down from 148/92 in March.

Six month check-up results: ejection fraction back to 55%, cholesterol down to 140 on the statin.

My cardiologist said 'whatever you're doing, keep doing it.' I nearly cried in the parking lot. Two stents and a scare at 52, and today I feel like I got a second chance that I'm actually using.

Low-sodium dinner that got a thumbs up from my picky teenager: baked salmon, lemon, garlic, and a pile of roasted vegetables.

Seasoning mix: smoked paprika, black pepper, onion powder, thyme. Zero salt needed. The lemon does the heavy lifting. Total sodium for the plate: about 90mg.

Interesting new study on remote cardiac rehab programs — participation went way up when patients could join from home.

Not surprising. Getting to a hospital-based program three times a week is a part-time job if you don't live near one. Tele-rehab isn't for everyone but for rural patients it's a game changer.

Off-topic but heart-adjacent: started a tiny balcony garden with tomatoes and herbs.

There's something about growing food that makes eating well feel less like a punishment and more like a project. Also kneeling in dirt is apparently great for the nervous system. My blood pressure agrees.