Babyboomers can win the Battle of the Bulge

Battle of the Bulge by
Lynee Follow That Girl who could write a book about jeans; styles, length, what shoes and tops to wear.
She says about me (generously) "My boss has this friend from Australia, Clara -who coincidentally writes a blog called "Fit in Your Jeans Cuisine". How perfect.
The photo's of the finished recipes are gorgeous and mouth watering."
Thanks Lynee, for your kind words. Can't wait to hear how you went and what you were wearing when you cooked your meal.
Clara

It's getting to that time of year. You know, THAT time of year. It's when my husband watches in disgust as I jump, lay on the floor, do a dance routine, lunges or cry to get on my skinny jeans. After I painstakingly inch the zipper up and nearly lose a nail buttoning them, I promise myself that "Today, I'm only eating water." The next thing I know I'm eyeing up something that looks like this...

I am announcing today that I will wear my skinny jeans with comfort all year around. And no, I cannot survive only eating water.

So what am I going to do? I'm going to actually follow Clara's recipes, and make sure I only eat my small portion! I'm excited, and so is my husband. You see, I'm not a very good cook. I screw up scrambled eggs, burn the toast, overcook the noodles and dry out the chicken. So, I plan to write about my "Fit in your Jeans Cuisine" diet once a month, my wins, my failures... my poor husbands love while he eats it even when it's awful (of course I'll throw in what awesome outfit I'm wearing from Next Door while I slave away in the kitchen). Are you excited? I'm excited!

Lynee

To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au or visit my website at www.babyboomerconnections.com.au

Small plot yields antiageing greens

Hi Babyboomers

Today was a beautiful day in Sydney following serious serial rain.


As you know I am passionate about leafy greens and herbs, so today G and I sowed some seeds - flat leafed parsley, known for it's excellent flavour, spinach (perpetual leaf, easy to grow with continuous cropping - according to the packet), some shallots for salads which harvest in 8-12 weeks, to join the existing rocket which can be sown all year round - love the peppery flavour added to roasted veges, and wilted rocket is divine. Our basil crop is doing well - this part of the land has a few hazards re survival of the species - insects, possums (protected).


It was a good day, as G & I worked our little plot which doesn't have quite enough sun and even though the yield isn't huge, I adore being able to pick a few leafy greens, knowing that they are such a powerhouse re antiageing qualities.  I throw them in with roast vegetables, use them as a bed for seafood and meat, or simply use in salads.


Clara

For exciting nutritional info re leafy greens go to
Babyboomers benefit from eating green leaves.


http://www.babyboomerconnections.com.au/ To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au
 or visit my website at http://www.babyboomerconnections.com.au/

Babyboomers devouring Avocado Dip with wine for antiageing effects

Hi Babyboomers
I usually post food blogs at http://fitinyourjeanscuisine.blogspot.com/ but thought you might enjoy hearing about the amazing antiageing qualities of the avocado.
So what's all the fuss about Avocados?


Answer - They are an incredible superfood, as well as being delicious and versatile.






Avocado Dip - au naturale




My first tasting of avocado was as a newly married new foodie, discovering alternative foods to which my mum had served. In the 60's, avocados were referred to as Avocado Pears. Expecting a sweet taste, the oily, savoury taste and texture was a shock, a little like drinking your first cup of real coffee or glass of red wine.In designing a fingerfood menu Avocado Dip is a great start.
2 avocados – chopped or mashed
1/2 lebanese cucumber, sliced lengthways, deseeded, then chopped finely
2 tsp lemon juice
1/4 cup Greek yoghurt
Sea salt and cracked pepper
Chopped Mint or basil (or both) added at the end
Serve with vegetable sticks and /or Lebanese bread toasted – Lebanese cucumber, carrot, celery, capsicum.
Or do what we do - simply scoop from the flesh of the avo with a cracker - (my favourite being 'Salt and Vinegar Rice crackers' but a low GI cracker or bread would be better)


Re Avos - Don't be like me in the past - thinking that they contained oils and therefore avoiding them when in fact they are great for maintaining a healthy weight since fats are vital for good health. (Avocados contain fat, 60% is monounsaturated, 20% is polyunsaturated, and only 20% is saturated.)


Avocados are a wonderful fruit containing a mass of vital nutrients and fibre, are low in sugar and salt free, and contain per 100g-11% of the RDI of vitamin A, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few.


While lowering cholesterol, being a fantastic antioxidant and brilliant for your skin, when consumed prior to or during alcohol, avocado inhibits the ability of alcohol to cause fatty liver. So next time you're having a glass of wine try eating home-made avocado dip with veggie sticks.


Eat more avo's
Clara

To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au
 or visit my website at http://www.babyboomerconnections.com.au/

Babyboomers benefit from eating green leaves.

Visit my website at www.babyboomerconnections.com.au

Clara says 'Eat More Green Leaves'  because we are grazers. Leafy green vegetables are like the 'little black dress' of the vegetable world. They go with just about everything and they’re appropriate for every occasion,
Green leaves are perhaps the most anti-ageing of all foods and since I am passionate about my greens, once I start on them I seem to need to give all the good news. (below)

Obviously, the best way to eat greens is uncooked, fresh from the garden, with Spinach or Rocket being my favourites because of their versatility. They can be stir fried in a little olive oil, wilted by steaming for a very short time, but I love them when added to cooked vegetables, at the last minute for extra colour and super nutrition.

Sichuan Style Spinach or Green Leaves
30g peanut oil
20 black peppercorns
4 dried red chillies
2 garlic cloves
2 bunches  English spinach
Sea salt
30ml chinese wine
Dash sesame oil
Heat oil over medium heat, add groundpeppercorns and chilli until fragrant.  Remove, add garlic, then wine, salt, spinach and cook until wilted and liquid nearly evaporated.  Add seasoning, and chilli.



It was common for our ancient ancestors to eat up to six pounds of leaves per day, ie  a grocery bag full of greens each and every day?  Calorie for calorie, they are perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, can help prevent age-related cognitive decline and may also reduce your risk of skin canceramong many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Almost Carb-Free, with the carbs that are there packed in layers of fibre, which make them very slow to digest.


Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important functions.
Vitamin K
•Regulates blood clotting
•Helps protect bones from osteoporosis
•May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis.
Fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.
Quick-cooking Greens
These greens can either be eaten raw or lightly cooked. Six cups of raw greens become approximately one cup of cooked greens and take only a few minutes to cook. Spinach, Chard,  Rocket, Beet Greens, Dandelion greens, Sorrel and Cabbage belong in this category. 
Greens should be dry or almost dry, after washing; store in a bag with as much of the air pushed out as you easily can. I like to put a barely damp paper towel in for just the right amount of moisture. Then, put them in the vegetable drawer of your fridge.



To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au or visit my website at www.babyboomerconnections.com.au