Tag Archives: healthy eating

Life begins at fifty – Healthy Life#1

Standard

There are plenty of blogs and vlogs available to inspire everyone to make their lives healthy ones. There are less by women over fifty.

One year on without nicotine has changed me, and not always in the ways one would hope for. You can read more here https://wendysteele.com/2019/01/24/1-year-without-nicotine-how-was-it-for-you-darling/

For 2019, all blog posts that begin ‘Life begins at fifty’, will be for everyone wishing to know more about the menopause, and looking for support and help with their healthy eating and fitness challenges.

There will be inspiration, recipes, links to blogs and videos, but there will be honesty too, and I’m starting with photos of how I look right now. I’ve suffered with body dismorphia all my life, so this isn’t easy, but though I’ve been inspired by fab videos online, either the women have had surgery first, or they’re almost half my age! Light is limited in my old farmhouse, but as I’m not focussing on weight, but shape, I’m hoping to see the difference over this year when I look in the mirror.

My routine at the moment:

Walking 10k steps every day (including at least 30 ‘active’ minutes)

Yoga every morning, between 3 and 5 poses or stretches

Teach 5 hours regular bellydance each week

Following a whole food, plant based diet every day

 

The idea is for the walking to build up my strength and stamina, while the yoga stretches out my body and calms my mind. Bellydance does everything!

I shall be exploring all sorts of ideas and possibilities for health and fitness this year, and telling you all about it….I’ve only been doing the yoga for a week and I’m loving it!

Join me on my fitness journey to be the fittest, healthiest and happiest I can be:-)

 

 

 

Advertisements

Plant Based Recipe of the Week – Week 1

Standard

Changing your diet to a plant based one isn’t about the foods you have to take out – it’s about the new flavours, fruit, vegetables, herbs and spices you add in.

I’ve been a vegetarian since I was twenty one years old and from a vegetarian start, my twenty six year old son was the first of my children to explore a plant based diet to help with his arthritis symptoms. He shares recipes, as does my eldest son and my daughter has been exploring gluten free baking, following my diagnosis of IBS, since her teens. I’m lucky to have had my children to guide me on the first steps to my partner and I enjoying a plant based diet.

Each week I’ll be sharing a plant based recipe, easily made gluten free, that I’ve tried and adapted to suit our palate. Where possible, I’ll share a link to the original source recipe.

Today’s recipe is ‘5 minute vegan burgers’, adapted from a recipe by Cheap Lazy Vegan, featuring The Happy Pear, on YouTube. https://www.youtube.com/watch?v=sLh_golyZm0&t=391s

Making them in five minutes isn’t compulsory!

Five minute vegan burgers

Burger

Oil – rapeseed or sunflower – 1½ tablespoons

½ red onion – I use a whole one – roughly chopped

2 cloves garlic – crushed or finely chopped (you can use garlic granules)

Mushrooms – any kind you like and lots of them! About 300g – roughly chop button, tear other

2½ tablespoons tamari – if you’re fine with wheat, you can use soya sauce

 

100 gms breadcrumbs

2½ tablespoons nutritional yeast*

1 tin kidney beans, rinsed well – a friend used mixed beans and said they worked just as well

 

*Nutritional yeast or Nooch adds a cheesy nutty flavour to many plant based recipes and is one source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, niacin, selenium and zinc.

To serve

Great in buns or pitta breads with sun dried tomato paste, hummus, mixed salad leaves, avocado, tomato….my partner enjoys his with mustard on bottom bun and hummus on the top. My favourite so far is with ketchup on the bottom and sweet pickle in the top with shredded romaine and grated beetroot. Also delicious with salad and sweet potato wedges.

 

 

Instructions

Heat 1 tablespoon oil on medium heat. Cook red onion until soft. Turn up heat. Add garlic.  Add mushrooms, coat well with onions and garlic and cook for 3 minutes on high heat. Add tamari and stir.

 

Add above wet ingredients to breadcrumbs, nutritional yeast and mashed up kidney beans in a bowl. Combine all ingredients. (If using home made gluten free breadcrumbs, you may need another 20g if mixture is very wet) Make into burgers and coat with rice flour.

 

Fry in remaining oil.

 

You could probably brush them in oil and bake in the oven if you wanted to, as they’re so tasty.

 

Five minutes is a bit of a push, as you’ll see from the video but I can get these on the table in 15!

 

Enjoy your mushroom burgers, share this post and help spread the word about plant based eating for a healthier planet and a happier, healthier you