Does anyone else diet for a couple of weeks before going to the doctor for a regular, annual-type checkup?

You know, so that the doctor doesn’t either yell at you or because you want him/her to be impressed that you aren’t overweight or too overweight?

I used to laugh at my husband because I would notice how is eating habits changed about 3-4 weeks before his doctor appointment. He didn’t actually say anything. It was sort of stealth dieting. But I caught on a few years ago and I started teasing him about it.

Until one of my daughters recently pointed out out that I do it too.

I confess. She was right.

Neither Ed nor I weigh too much for our age (according to the charts which I must say seem a lot more liberal than the ones they used to use). It’s just those couple or six extra pounds that seem to creep up on you during the year. 

That are so much more difficult to lose as you get older. Even when you work out 2-3 times a week like I do.

But there is that doctor’s appointment in a couple of weeks. So here comes the dieting, no longer a secret.

It’s really really difficult to diet when you are in my business — food writing — and you have to think about food all the time and test out recipes too, like for the article I just sent in for ice cream sundaes and sauce. Fortunately my next article includes recipes for fish salad and ceviche, which can be low low calorie as well as delicious.

In the mean time I can tell you that it is possible to eat good food that is easy to prepare, doesn’t take too much time to cook and still tastes very good. Like grilled fish, grilled turkey or chicken breasts. Try this recipe, even if you aren’t watching your weight. If you use an outdoor grill, preheat it to hot but cook the chicken over medium heat or indirect heat.

Btw, I am aware that agave, which was once highly touted as a low-glycemic ingredient is not any better than corn syrup or honey. So use any of these.

Grilled Chicken Breasts with Orange-Agave-Soy Marinade

• 1/4 cup soy sauce

• 1/4 cup orange juice

• 2 tablespoons olive oil

• 1 tablespoon agave syrup or honey

• 1 tablespoon grated fresh orange peel

• 1 tablespoon finely chopped fresh ginger

• 2 scallions, finely chopped

• 1 large clove garlic, finely chopped

• 1/4 teaspoon hot pepper sauce (or use 1 teaspoon finely chopped serrano or jalapeno pepper), optional

• 4 skinless and boneless chicken breasts

Combine the soy sauce, orange juice, olive oil, agave syrup, orange peel, ginger, scallions, garlic and hot pepper sauce in a deep dish. Immerse the chicken in the marinade, refrigerate and let rest for 1-4 hours, turning the breasts occasionally during that time if possible. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill the breasts for 5-8 minutes per side, depending on thickness, turning the pieces occasionally, or until cooked through.

Makes 4 servings