Category: Food and Drink (Page 4 of 10)

Intermittent Fasting for Women Over 60

Intermittent fasting is one of the most popular trends right now in eating. People are using IF for both weight loss and health benefits.

Intermittent fasting is really an umbrella term for a variety of ways of fasting. Most often, people are really referring to Time Restricted Eating. This is where you avoid eating during a period of time. It can be as short as not eating after dinner and then having breakfast first thing in the morning. It can be longer than that, where you fast all day and then consume all your calories in a single hour. Most people who I hear talking about time restricted eating probably have a 16 to 18 hour window of non-eating, with a 6 to 4 hour window of eating.

Chris and I talked with Gin Stephens about Intermittent Fasting and she provided us with lots of information. If you are interested in learning more about it, I recommend  listening to our podcast episode, Intermittent Fasting with Gin Stephens.

Is time-restricted eating effective for post-menopausal women? There’s lots of discussion about IF for the general population but women over 50 tend to have unwanted weight gain so this might be a good option for them.

While I was reading some articles about IF, I came across a study published in the International Journal of Environmental Research and Public Health. It addresses weight loss for women over 60.

Intermittent Fasting for Women Over 60

The study enrolled 45 women over the age of 60. The women were randomly assigned to either the control group or to the group instructed to fast for 16 hours. The women assigned to the IF group were told to fast from 8 PM until noon the next day. Neither group was told to change what they ate, but only to change when they ate.

After six weeks, the women who fasted for 16 hours had a loss of about three pounds (1.4 kilos) and fat mass. The control group had no loss of weight. Compliance to the time-restricted eating was good with 88% of the women completing the study. No negative results were reported.

This study only lasted six weeks so the small amount of weight loss is not surprising. Also, it’s worth remembering that the study made no changes to the food the women ate.

This was a small study but appears to indicate that Intermittent Fasting (or Time Restricted Eating) can be a good tool for women trying to lose weight.

I also think it’s great to see studies being done of older women. It’s unusual for studies to be of women over 50, or 60 in this case. It’s unusual to see a study on Intermittent Fasting for women over 60.

My Roasting Eggplant in the Air Fryer Experiment

If you Google how to roast eggplant in the air fryer, you will discover a lot of recipes. Trust me on that. I found lots of different recipes for roasting eggplant, even when I limited my search to using the Air Fryer.

I asked in the Becoming Elli Facebook Group (join us there if you haven’t already!) if anyone had any good ideas on what to do with eggplant. People made many suggestions so I have ways to prepare eggplant for a while. I also checked for other eggplant recipes in this site and found one recipe that Chris posted. It sounds good too so I may add that to my list of ways to prepare eggplant.

Roasted eggplant was one of the more popular suggestions so I decided to give that  a try. I love most roasted vegetables so I thought roasted eggplant would probably also be good.

Once I started researching the best way to roast eggplant, I found the one dividing point between cooks.  Salting the vegetable before cooking or not.

Eggplant has a lot of moisture in it. Typically if you’re making eggplant parmesan or some other Italian eggplant treat, you’re instructed to salt the slices of eggplant to draw out the moisture.

Some of the recipes for roasting eggplant insist the only way to get crips eggplant is to salt it first and remove the moisture. Other recipes said it doesn’t matter and you can skip that step.

The other discrepancy between the roasting methods was about removing the skin first. Some recipes said to peel the eggplant before cooking and other recipes said to keep it on.

To Salt or Not to Salt

I decided to try both methods of roasting. I cut one eggplant into cubes and cooked half at a time.

To make sure I was conducting a fair experiment, I kept everything the same with both batches. I used the same oil and the same spices for both batches. However, I sprinkled salt on one batch and let it sit for about 30 minutes. The second batch I roasted without bothering with the salt.

I decided to leave the skin on the eggplant because my inclination with all vegetables is to leave the skin on if possible. For one thing, it’s a lot easier not to peel a vegetable before cooking. Secondly, it seems that for most vegetables, there’s more vitamins and fiber if you keep the skin on the vegetable.

Easier and better for you? Let’s try keeping the skin on the eggplant.

Roasting the Batches

For each batch of eggplant, I used about a tablespoon of avocado oil and then sprinkled on a mixture of spices. I used pepper, garlic powder, oregano, and a pinch of red pepper. Because I knew one batch would already be salted, I did not add salt to the spice mixture.

I roasted the first batch (the unsalted one) in the air fryer at 400 for about 15 minutes. I shook them up a couple of times while cooking. When they came out, the pieces were very dark so I thought I had burnt them. It turned out that they were fine but just had a dark color.

The second batch sat in a colander with the salt on for about thirty minutes. I stirred them occasionally to help remove any moisture. When I was ready to roast them, I wiped the salt and moisture off the eggplant chunks, and then prepared in the same way as the first batch.

I did cook the second batch for a couple of minutes less than the first batch. I thought I had burnt the first batch so wanted to try for a slightly shorter time.

Results

By the time the second batch had finished cooking, I had eaten most of the first batch. I forced myself to leave some so that I’d have them when the second batch finished. You can see in this photo how much I ate in the 12 minutes the second batch cooked. (The second batch is on the left. I know, they should have been on the right.)

The second batch was also good but did have a saltier flavor than the first batch. I was glad that I had not put any salt in the spice mixture.

I did not notice any difference in the crunchiness of the eggplant. Based on this small experiment, I would say you can safely skip the salting and wiping off part of the process.

And what about the skin?

The roasted eggplant became very soft so the only real crunch was from the skin. I really liked it. I thought the roasted skin added some great texture to the dish.

The result was that I ate an entire eggplant as a snack in the middle of the afternoon. It was delicious.

Roasting Eggplant in the Air Fryer

So here’s the simple recipe I used for the eggplant.

Ingredients

Eggplant

Oil

Spice Mixture. Use what you want for this but I used about 1 teaspoon each of oregano and garlic powder, ½ teaspoon of black pepper, and a scant 1/8 teaspoon of cayenne pepper.

Cut the eggplant into about one-inch cubes.

Toss them in about a tablespoon of oil. I used avocado oil but olive oil would work well.

Mix the spices together and then toss with the eggplant cubes.

Add the eggplant to the air fryer.

Roast at 400 for about 12 minutes. Stir at least once, halfway through the cooking.

These were good hot, right out of the air fryer, warm, and at room temperature.

They weren’t around long enough for me to try them on salad or any other dish.

I’m still open to other ideas for eggplant but I absolutely loved the roasted eggplant.

If you have any suggestions about roasting eggplant in the Air Fryer, other ways to cook eggplant or roasting other type of vegetables for me, be sure to share them with me.

Winter Lunch of Cabbage with Ground Beef and Onions

Maybe because it is winter time, but I’m finding I really love a winter lunch of cabbage with ground beef and onions. Does anyone else like this type of thing? The cabbages in the store have been looking really great this time of year so I find them in my cart after many of my trips to the grocery store.

I may have written about cabbage with ground beef and onions in the past because it is one of my favorite winter lunches.

Making cabbage for lunch easy, full of delicious fiber and pretty healthy. If I was participating in a veggie challenge, this definitely would help me meet the days veggie goal!

First I slice the cabbage up, usually about a third of a nice sized head of cabbage. I cut it into the size of narrow cabbage steaks. sliced-like-cabbage-steaks

Then I turn the cutting board to run the knife thru the cabbage steaks in the other direction to make bite sized chunks.

run-the-knife-thru-the-cabbage-steaks

I cut an onion the same sort of way and put some olive oil in the bottom of my cast iron skillet. When the oil is a little bit heated up, I put the cabbage and onion in and let it brown on medium low heat. cabbage-in-the-skillet-with-onions-and-olive-oilSometimes I add some water so it doesn’t get too dry.

Before combining it with the ground beef, sometimes I remove the cabbage and onion mixture from the pan and brown the ground beef on it’s own.
Cabbage-with-browned-ground-beef-and-onionOther times, I just move the cabbage off to the side and brown the beef.

A little salt and pepper and my winter lunch of cabbage is ready to enjoy.

How about you? Are you one of those people who loves eating cabbage in the winter? Let me know how you prepare it! You can leave a comment below or send me an email at Chris@becomingelli.com. I look forward to hearing from you!

#cabbagerecipe #cabbagelunch #cabbageandonion #groundbeefandcabbage

Ditch the Diet Culture with Cindy Dallow

Episode 99 – Ditch the Diet Culture with Cindy Dallow

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In episode 99, Jill and Chris talk with Cindy Dallow, PhD, RD, a Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor.

She has worked in the field of nutrition and fitness for 30 years and enjoys training and competing in marathons and triathlons. A USAT Certified Triathlon Coach, she is a 5-time Ironman finisher and has completed 12 marathons.

Cindy helps women over 45 learn about nutrition, fitness, intuitive eating and how we can live our best lives during and after menopause.

She works with woman in mid-life to gain more energy, strength, and fitness (without dieting), to enjoy good food and an active lifestyle and offers support and accountability for lifestyle change. She focuses on helping women ditch the diet culture and become active and fit.

We discussed:

  • Listening to your body for cues for hunger and fullness
  • Intuitive eating vs chronic dieting
  • Protein from plants vs meat vs powders
  • Her thoughts on intermittent fasting, keto and other restrictive eating
  • How she works with endurance athletes to fuel
  • Honoring hunger and learning to recognize and trust hunger instead of ignore or control it
  • Rejecting the diet mentality
  • Intentional eating, balance and satisfaction
  • Slowing down, paying attention to texture, taste, flavor and enjoying the meal
  • Becoming mindful about the eating experience

Be sure to get her healthy meal checklist available free from her website!

Links:
Cindy Dallow’s private Facebook group: My Body My Life Food & Fitness
Her Website: https://mybodymylife.co My Body My Life Food & Fitness

Ten Tips for Staying Fit and Strong Over the Holidays

This year many of us are having a more festive time than we did last year during the pandemic shutdown. After all of our work throughout the year to be fit and strong, we sure don’t want to undo everything. However, we still want to enjoy the festivities that come our way. In 2019, I wrote about enjoying the holidays but today I want to focus on actually trying to stay fit and strong.

Ten Tips for Staying Fit and Strong Over the Holidays

Not to worry. I have some ideas that might help you not lose ground or gain weight but that will still allow you to celebrate the season.

  1. Keep moving. Remember all of those tips about how to get in extra steps? This is the time to use them. Yes, take the stairs instead of the elevator. Park further away from the door at the store. Carry multiple grocery bags in from the car or take multiple trips, depending on whether you want some strength work or more steps. Exercise sometimes falls away during the holidays but at least keep your body moving.
    Ten Tips for Staying Fit and Strong Over the Holidays
  2. Drink lots of water. Stay hydrated. It’s easy to get out of the routine of drinking water while we’re enjoying the holidays but water helps us in so many ways. If nothing else, it helps you feel full and it helps flush your body of all the not-so-good-for-you things you’ve ingested.
    Drink Water
  3. Plan your meals. I mean, make sure you’re eating before it’s time to go to a party. Make sure you’re not starving when you go to the grocery store. Don’t forget to eat according to your schedule.
  4. If you are using an intermittent fasting plan, don’t break your fast with alcohol or junk food. You’ll feel terrible. Trust me on this one.
  5. Pay attention to alcohol. If you drink too much, you’ll lose restraint and eat things you didn’t plan to eat. You’ll wake up feeling lousy. Of course you can enjoy some drinks during the holidays but don’t overdo it. This might a good time to include some sparkling water into your routine. It helps you with drinking water (see tip 2!) and helps you avoid over doing it with the alcohol.
    Ten Tips for Staying Fit and Strong Over the Holidays
  6. Schedule a workout. Go to your regular yoga class or strength class at the gym. Jump on your Peloton bike (or other indoor bike!) and go for a ride. Do something to keep your body active. This might be the time to forget those lengthy workouts and go for a quick HIIT session.
  7. Plan in advance for food you want to eat. If you’re going to a party or someone else’s house, take something that you know you’ll want to eat. Maybe this could be a veggie tray or cut up fruit. Shrimp Cocktail is a great source of protein and is a standard holiday treat. Of course, take plenty so you can share.
  8. Make sure you’re getting your sleep. Try to keep to your normal schedule as much as you can and practice good sleep hygiene if possible. You know, turn off the screens earlier in the evening, have a cool, dark space for sleeping, and anything else you do to sleep well. Remember that alcohol can really mess up your sleep so that’s another good reason to limit your alcohol intake (Tip 5).
  9. Plan on indulging. I know that I have a couple of days during the holidays when I’ll be joining family and friends for celebrations. I’m not going to refuse to eat delicious things and have a good time. This might be a good time to consider portion size, though. If I’m going to eat that decadent cake, I will enjoy it but perhaps I only need a small slice. Maybe not but I should at least consider it. Either way, I can go for a fantastic dinner one night and the next day get back on track with my standard meals.
    Ten Tips for Staying Fit and Strong Over the Holidays
  10. Focus on yourself for at least a few minutes every day. Perhaps you meditate or do some deep breathing exercises. Just be still and find your inner self. Celebrating and spending time with family can be stressful even when it’s enjoyable. And many of us have more stress during the holidays than we do enjoyment. Either way, taking a few minutes to relax, reflect, and recharge can only help.
    Meditate

What do you do to stay fit and strong over the holidays? I’d love to hear some of your tips.

Focus on Family and Food

This week I have a lot of focus on family and food. It is Thanksgiving week and I’m texting lists of food with my sisters. We are trying to figure out who is bringing what part of the meal! We’re planning to have a family get together and my Mom wants all the traditional fixings.

Because we skipped Thanksgiving last year, I think this year has a whole lot more to be thankful for. I’m very thankful for the vaccine. Without it, I don’t think we would be gathering again this year. Even so, it will be a smaller group than in years past. family and food

I went shopping several times this past week in preparation for Thanksgiving. Most recently, When I looked into my cart, I hardly recognized it. A huge bag of potatoes. Five loaves of bread. Several huge yams. A pumpkin pie. Mushroom soup and French fried onion rings. Not my usual cart, that’s for sure!

I know I could probably revise each recipe a little (or a lot) to make them more healthy. I’ve done that many times on other years. I’m still going to bring a spring mix leafy green salad and roasted vegetables. Most of the dishes I am making will have lots of leftovers that will go home with other people.

Afterwards, I always love making a turkey vegetable soup and I think I love eating that during the next few days more than the actual turkey dinner.

I also know most of the discussion that afternoon will be about recipes and food and meals we’ve had in the past. I’m going to go with the one plate plan on Thanksgiving.

This year will be the year of photos I think. Before, during and after dinner! I want to count my blessings even more this year.

Exercise
Besides family and food, one tradition that I’ve kept to the last ten years, (except during the 2020 pandemic,) is the special Thanksgiving classes at the gym. I’m looking forward to their special Thursday morning classes for turkey day because I usually get some things going in the crock pot before I head to the gym and everything is well under control when I get back from the gym.

One tradition that I’m really missing is the annual turkey trot. Jill and I did it several years in Twinsburg (see photo on the left from when Jill won an age group award!) and although it was a five mile race with hills, the weather usually cooperated.

My first turkey trot was in 2009 in Aurora and I didn’t realize that it was four miles. I had only trained for a three mile race, so I felt very accomplished when I crossed the finish line!

Due to ongoing issues with my Achilles tendon, I haven’t run much at all during the past several years. I have done bike riding, group exercise classes and some weight training, but I gotta admit I do miss the fun we had at the running races!

Do you keep family and food as your tradition during thanksgiving… and what about exercise? Any fun traditions that you would share?

Spicing Up My Bland Vegetable Soup

I made a pot of vegetable soup the other day using my Instant Pot. My son and daughter-in-law were coming to visit and I wanted to have soup since it was one of the first cooler days of fall. I was rushed and just sort of threw the soup together. It wasn’t bad but it was rather bland. It definitely needed some spicing up.

Here’s how I made the soup. I used:

  • Onions
  • Carrots
  • Celery
  • Cabbage
  • Potatoes
  • Chicken
  • Can of diced tomatoes
  • Chicken broth

Because I was rushed, I didn’t sauté any of the vegetables before adding the other ingredients. I decided it didn’t really matter.  The Instant Pot was full, almost overly so. I cooked the soup and served it up right away when my guests arrived.

I shouldn’t have been surprised but the soup was bland. It wasn’t bad but it sure wasn’t the best soup I’ve ever made.

Ideas for Spicing Up My Bland Vegetable Soup

I asked for advice on the Becoming Elli Facebook Group on spicing up my bland vegetable soup. Here’s the list of suggestions I received.

RustySue said to try Sriracha. That would add some kick, for sure.

Souza recommended adding carmelized onions. I wouldn’t have thought of that. I definitely wouldn’t have had the patience for this batch of soup but it’s great advice for a later batch.

Janet said she uses a veggie juice like V8 as the broth in place of water. I remember using V8 in the past but had forgotten about it. It’s a good way to add some flavor to the soup.

A couple of spoons of basil pesto was suggested by Karen. I would never have thought of that but it would be a nice addition.

Sherry had a suggestion that I could use on the bowl of soup. She said, “top it with some garlic bread croutons and feta cheese!” I think this would have been a great addition to my soup.

Spice Recommendations

Beth recommended adding bay leaf or cumin. I had both of those in my spice cabinet. That would have worked.

Lisa suggested garlic and lots of salt.  I didn’t have garlic cloves but could have used garlic powder. I definitely under-salted the soup.  Lisa said she’s learned that salting more heavily really brings out the flavors in food.

A little tomato sauce, garlic, salt, and bay leaves while cooking was Patty’s recommendation.

Barbara said, “I add a beef billion cube, oregano, basil and garlic.” That would definitely spice up the soup. The bullion usually adds a lot of sodium so you get a lot of salty flavor.

“Six pepper, sparingly”, Laureen said. She added, “It adds flavor, a little heat.”  I did not know this spice blend so I had to look it up. It’s a spice blend made up of a mix of black and white pepper, red and green bell peppers, plus chili peppers. I suspect this would be a fantastic way for spicing up bland vegetable soup.

A suggestion made by MiMi was to add curry. This is a great reminder that I have a cabinet full of spices and that I could simply rummage around in it and find some easy ways to spice up any dish I’m making.

Bobbie’s answer was turmeric and cayenne pepper. For a while I was a big turmeric fan. I added it to a lot of things but then got out of the habit. I do like to use cayenne pepper too.

Start at the Beginning

Kathy provided a detailed response:

I always find it difficult to season a soup after it’s been made, I usually try to add no sodium type flavors in the very beginning – you might try beginning with a bit of olive oil in the pan and adding just a few red pepper flakes, let cook a minute, then add onions until translucent, during this time, add pepper, paprika, a bit of garlic powder and if you want to kick it up a bit, cayenne pepper, or cumin depending on the flavor profile you like, cook for a minute or so, then begin to make your soup, see if this helps.

I think that is good advice.

Nourishing Slow Cooked Vegetable Soup

Sue passed on a link from the Women Living Well after 50 website for a great sounding vegetable soup. I like the recipe and thought adding ginger was a fantastic idea.

Conclusion

After reading everyone’s suggestions, I’m now much more prepared to make a zestier vegetable soup. Also, I realized that our private Facebook Group is a great source of ideas. I just bought some greens and can’t decide what to do with them so I guess I should go to the Becoming Elli Facebook group and ask for advice.

Do you have any suggestions for spicing up my bland vegetable soup?

The Wonders of Bacon

I received an email from some website suggesting that I should write a blog post about the wonders of bacon because “everyone loves bacon.” I thought, yes, perhaps that’s true but it doesn’t seem to fit with the Becoming Elli motif.  We’re the group who does the Veggie Challenge. We’re a group of women who eat in a variety of ways but we do try to focus on being healthy.

Bacon is popular right now with the Keto followers because it’s a good source of fat and protein. It’s a very fatty meat, regardless of the source of the pork.

The Wonders of Bacon

I remember frying up lots of bacon to go with pancakes when my son had a birthday sleepover to celebrate turning 13. Those boys wolfed it down. One boy complained that he couldn’t eat the pork bacon so the next time I bought both pork and turkey bacon. Those boys ate all of both kinds of bacon. They weren’t fussy.

I went through a phase of cooking turkey bacon. My husband was supposed to eat a low fat diet. (This was probably close to 15 years ago.) Turkey bacon was considered to be better for him. Perhaps it was, but it was hard to say.

Continuing with my history with the wonders of bacon, I quit eating bacon for several years. Then I began to make occasional visits to a local farm’s butcher shop. They had natural bacon, not treated with anything, and it was so good. It was expensive enough that I only bought it as a treat but when I had it, I enjoyed every strip.

BLT Sandwich

Because of the pandemic for the past year and a half, I didn’t make it to that shop until this summer. I bought a package of bacon to enjoy. I fried up several slices and made myself a BLT. Because I don’t normally eat bacon and rarely eat bread, this was a treat. I bought a good loaf of sourdough bread, some locally grown leaf lettuce and tomatoes and made my sandwich. Oh, was it good.

I have no idea if my BLT qualifies as healthy eating but I enjoyed every bite of it.

Now, here’s the sad part of the story. I cooked more slices than I needed for my sandwich so decided I would use those extra strips for a sandwich the next day. When I went to put them in the refrigerator, they were gone. Penny, my Irish doodle, had counter surfed the bacon. That really expensive bacon that I bought as a treat for myself. She clearly enjoyed it too because I caught her looking for more.

So yes, when the email says write about the wonders of bacon because “everyone loves bacon,” they are correct. Even my dog loves bacon.

Eating on the Go

Episode 90 – Eating on the Go

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In episode 90, join Jill and Chris as they talk about eating on the go, meal prep and how they substitute to lower the simple carbs, up the complex carbs and increase their protein intake. Some of the things we discuss.

Finding ways to improve the nutrition and quality of food all starts while grocery shopping. In this episode we mention some foods and brands that we’ve been relying on this summer, but how about you?

We’d love to hear your secrets for eating healthy and satisfying meals when you’re on the go with limited time to cook. Please send an email, leave a comment below or even give us call to leave a voice mail at 330-970-6662.

Salmon and Sardine Patties Recipe

I love salmon patties. They’re quick and easy and taste great. I was trying to figure out how to get more sardines into my diet. I had a number of cans of sardines in my pantry so it made sense to use them but also sardines are supposed to be good for you. Sure, salmon is too but I find it harder to work sardines into my eating patterns. I’ve written about this before so I guess it’s an ongoing challenge for me. This time I wanted something warm for dinner, not a sardine salad so I came up with the idea of salmon and sardine patties.

Because we’re doing the 2021 Veggie Challenge, I wanted to be sure to add some vegetables to this. Normally I would have used only onion but this time I used diced onion, celery and red peppers. I also added ground flax seeds because flax seeds are rich in fiber, nutrients, and omega 3 fats. I often look for ways to get flax seeds into my diet.

Salmon and sardine patties

Ingredients

1 can salmon (6 oz.)
1 can sardines
2 eggs, whisked
1/4 cup diced onion
1/4 cup celery
1/4 cup red pepper (You can add more vegetables or remove some of these.)
1 tablespoon Dijon Mustard
1 tsp Garlic powder
1 tablespoon ground flax seed
Salt
Pepper
Avocado oil or olive oil or oil of your choice
Spinach
Lemon slices

Directions

Salmon and sardine patties

Prepare patties:

Drain both cans of fish and fork into a small mixing bowl.

Add eggs and mix.

Blend in the diced vegetables, mustard, garlic powder, flax seed, salt and pepper.

Mix well and then form patties.

Refrigerate patties for half an hour or longer.

When ready to cook the patties, heat oil in cast iron skillet or non-stick skillet.

Add the patties to the pan.

Cook patties for several minutes until browned and then flip and brown on the other side.

Salmon and sardine patties

Serve on bed of spinach or other greens with slices of lemon.

A side salad or other vegetable completes the meal.

I think you’ll find this to be a delicious, easy dinner to make. It’s versatile and tastes good. You can add or delete as many vegetables as you want.

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