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Fit Strong Women Over 50.

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Frittata with Pepper Stir Fry Isn’t Cheating on the Challenge

In one of the recent podcasts I was thinking about my Frittata with Pepper Stir Fry breakfast when I said that I was cheating on the 2021 Veggie Challenge. We are all trying to add vegetables to our meals.

The challenge for me is to eat more vegetables in my diet. The way I’ve been cheating is buying frozen vegetable packs and using them instead of cleaning, cutting and preparing fresh veggies. Jill replied that she doesn’t think it is cheating, so I’ve decided to share this “recipe” with all of you.

It’s very easy and delicious too. Some people cook the eggs in an oven ready pan so they can bake the veggies into the frittata, but I take the easy stove top way instead.

  • Pop the frozen veggies into the microwave to thaw a bit.
  • Put a little olive oil in the pan and add the veggies.
  • Saute them until slightly brown and warm. Set aside.
  • Wipe out the pan and pour in two eggs, scrambled.
  • Cook them like you’re going to make an omelette.
  • scrambled omelette like eggs before the frittataDon’t stir or flip the eggs.
  • When they are almost done, add the veggies on top.
  • Put a lid over the eggs/veggies as the eggs finish cooking.
  • After the eggs are done and the veggies rewarmed, sprinkle a little mozzarella or cheddar cheese on top.

Slide the frittata from the pan to the plate and voila! Yummy and easy!

Veggie challenge: 5 servings of vegetables before noon. Boom!! Not bad!!

What are you doing to add more veggies to your meals? Have any easy and delicious “cheats?” Please share!

Quick and Easy Vegetable Ramen Soup

When I’m talking about quick and easy vegetable ramen soup, I don’t mean the cheap packets of ramen I used to buy for a very cheap meal. Though I suppose you could certainly use those noodles to make this soup and they would work just as well. I don’t know about those packets of seasonings though. They may be a bit suspect.

I bought a large package of gluten-free organic millet and brown rice ramen noodles at Costco. They’re quick and easy to make and here’s my take on a quick and easy soup.

In one of our recent podcast episodes, Chris and I discussed this year’s veggie challenge. Chris said she was cheating because she was using large bags of frozen vegetables to get in those extra servings of vegetables. I said making something easy isn’t cheating. So, this recipe is one of those. I bought a giant bag of stir-fry vegetables (also from Costco) and used that in this recipe.

I also bought a box of broth called Ramen broth. It’s very good. I did not buy it at Costco but at a regular grocery store.

You could add some hot sauce to the broth or a bit of sesame oil. The Ramen broth was good so you don’t have to add anything unless you want.

I added some cooked chicken to the soup as a protein source but you wouldn’t have to do that. You could probably add some cubed tofu if you wanted a vegetarian option or just omit the protein all together.

Quick and Easy Vegetable Ramen Soup

Feel free to make any changes you want to this. It’s basically a quick, throw-together kind of soup.

Ingredients

2 cups Ramen Broth

1 brick of Millet and Brown Rice Ramen

2-3 large handfuls of frozen stir-fry vegetables

1/2 cup chopped cooked chicken

Directions

Heat the broth in a medium saucepan.

Add the frozen stir-fry vegetables and let simmer for 5 to 10 minutes.

Stir in the cooked chicken.

In a separate pan, bring water to a boil. Add the brick of ramen noodles. Cook for about four minutes. Follow the directions on the package. Drain noodles and place in a serving bowl.

Ladle the broth and vegetables over the noodles and mix.

Enjoy the soup! If you haven’t achieved the perfect ratio of broth to noodles, feel free to add some more broth and vegetables to the remaining ramen noodles.

This is a very quick and easy vegetable ramen soup. If you try it, let me know what you think.

Women Living Well After 50 with Sue Loncaric

Episode 77
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In episode 77, Jill McCauslin and Chris Brown talk with Sue Loncaric, an Australian Over 50 lifestyle blogger, certified health and life coach for women and the founder of Women Living Well After 50.

She is a qualified Group Fitness Instructor and takes classes for Over 50 Women in the Strong Healthy Women Virtual Studio.

In 2020 Sue fulfilled a dream of starting the Conversations with Women Living Well After 50 podcast interviewing and sharing stories from women who are living well. The first season was released in August 2020 and the second season will be released soon in 2021.

Sue is passionate about living a full and active life in Midlife & Beyond. Her mission is to encourage and inspire women over 50 to live a fit, fabulous, healthier, and happier lifestyle by guiding them to realize their full potential.

Sue loves running and has completed three full marathons in her mid-50s with the third completed in October 2020 at the age of 63, proving you are never too old. Her love of travel and her adorable grandsons are her reason for keeping fit and active. Sue’s motto is ‘Make it Happen because life is too short to wait.”

During our conversation we discussed:

  • How she has been a long time listener of the podcast and it inspired her to start Women Living Well After 50.
  • Key thoughts on mindset, attitude and remembering that you are an individual, not an age.
  • Focusing on your reason “why”.
  • The importance of building a community of like minded individuals.
  • Her advice to her clients about exercise.
  • Her #one365word project and how that has influenced how she lives her life.

Women Living Well After 50 Website: https://www.womenlivingwellafter50.com.au
Conversations with Women Living Well After 50 Podcast: https://www.womenlivingwellafter50.com.au/podcast/
Her private Facebook Group of Women Living Well Over 50: https://www.facebook.com/groups/1189723761161528

Spices Help Me to Maintain a Healthy Weight

Spices help me to maintain a healthy weight because foods that I normally don’t particularly like, taste very appealing.

During the winter months this can be particularly important to me as it seems like I feel more hunger, even when I’m not really hungry. Perhaps it is the cold… or boredom… or longer nights. I’m not sure why.

Adding spices to my recipes and food prep has really helped me to stay on track.

I thought I’d share some of these in case it might help someone else as well.

Spices that help to Maintain a Healthy Weight

Garlic and Cayenne Pepper – Two spices that add a lot of flavor without adding any calories… Garlic is great for starting many recipes (like when you’re sauteing minced onion, celery and green peppers.) Cayenne Pepper gives a kick to bland foods. My problem is that I don’t really like the flavor of each of these, so I go very sparingly if at all. I only start with these two because they are GO-TO spices for many people and I think most people like them.

Dill – I often use dill in my salads and it reminds me of spring and summer. It tastes great with vinegar based dressings. I often use it in my veggie potluck salads. And I love to add dill to jazz up boiled cauliflower. The small green herb adds color to the otherwise white dish.

Pumpkin Spice – In the fall, it seems like half the world turns to pumpkin spice. Roasted acorn squash or roasted butternut squash is amazing with this spice added to it. For a dessert treat, I blend frozen bananas with a little bit of this and sometimes I even add a bit of a can of pumpkin for added fiber. I like to make my own with just some ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves. Here’s a link to a recipe for pumpkin pie spice and you’ll end up saving some money when you make your own. Jill makes her own pumpkin pie spice.

Salt/Pepper – This seems so basic, it barely requires mentioning, but I’d be remiss if I didn’t. I try to limit my salt, even though my blood pressure is almost always more low than high. I think too much salt masks the flavor of food, so I don’t add it while I’m cooking, but generally a small shake just before I eat the food helps to bring out the flavor.

Oregano and/or Basil – I love to add these to most things with tomato in the recipe. Sometimes I’ll pair them together, sometimes just oregano. I usually smell each of these spices to see if that’s the flavor I want. It’s funny, when I’m cooking I can’t remember these two flavors unless I smell them first. Most of the other spices, I can see the name and almost taste it in my mouth, just by reading the name. For some reason I struggle with mixing up oregano and basil. We often grow basil plants in the summer and bring them inside in the winter. You’d figure I would know and remember this spice better!

Turmeric – I like to add these to my scrambled eggs. The favor isn’t very strong, but supposedly turmeric helps with inflammation in joints. Be careful with this one, yellow stains will appear on fingers or clothes if you get too wild with the turmeric.

So how do these spices help with weight maintenance?

When I use spices, I’m cooking from scratch. I’m not opening a box of something that is pre made. Just that alone, by using real whole foods more and using processed foods less (or not at all) really really helps me to maintain a healthy weight. So many premade foods have fructose corn syrup or other things that I really need to avoid.

By focusing on the favor of the spice, I happily anticipate more homemade recipes and foods that have dense nutritional value.

Are you interested in making more of your own spices? Check out this handy downloadable PDF to make your own spice mixes from the NDSU Extension – Nutrition site. (Thanks Brenna!)

How about you? Do you use spices to enhance your foods? Which spices did I miss and how do you use them? Leave a message below or send me an email at Chris@becomingelli.com.

Five Things I Wish I Knew About Fitness Ten Years Ago

Here are five things I wish I knew about fitness ten years ago or whenever it was that I really started focusing on being fit. If you want to know more about how I decided to focus on fitness, check out this very early podcast episode. Chris and I talked about how and why we began to focus on fitness. Since that time, I’ve learned some things. These five things that I wish I knew about fitness aren’t in any order of importance and certainly is not the only things I’ve learned.

  1. Things change and that’s ok. Working out and trying to live a healthy life is not the only thing going on in our lives. I mean, that’s the way it’s supposed to be. There are family events, work changes, financial changes. Yes, there are even changes due to a pandemic. There are plenty of things that happen that are out of our control so it’s ok to adjust what you’re doing to accommodate those changes. My goals ten years ago are not the same goals I have today. To be honest, I don’t really know if I ever met those ten year old goals because I’m not sure what they were. I do know that I’ve figured out how to work out when living in a hotel for an extended period of time. I’ve learned how to train when I’m dealing with an injury. I’ve learned that it’s ok to take a break from training and just enjoy walking all over Italy and being glad that I was able to do all of that walking.
  2. Nobody really cares what you’re doing. Go ahead and go to that bootcamp class if you think you’re ready, even if you think people will look down on you. They won’t because they’re too busy focusing on what they’re doing. Go lift weights in the free weight area. The people lifting weights aren’t going to care that you’re there.
  3. Conversely, don’t worry about what others are doing. There will always be people who are stronger or more flexible or faster. The only person you’re really competing with is yourself.
  4. Fitness and healthy living can change your relationships. Your friends and family may think it’s great that you’re getting fit and strong or they may think you’re doing too much. The physical changes in our bodies can cause changes in our relationships and we have to accept that. Accept that if you lose weight and your close friends or family are struggling with their own weight, they may struggle with what you’re doing. Focus on yourself and don’t worry about others.
  5. Tracking really does help. Figure out what is important to you and track it. I like to weigh myself daily and I measure myself about once a month. I measure my chest, waist, hips, and thigh because it’s an easy way to see what’s happening. If you’re lifting weights, keep track of your reps and the weights you’re using. If you’re running, pay attention to the distance you run or your pace. You don’t necessarily have to track everything you do but pay attention to it periodically. Tracking food is a truly eye-opening thing. Want a big surprise? Try tracking what you eat for a week and see the results. Calories sneak in to what I eat and somehow I end up with extra fat or sugar.

I know that there are probably more than five things I wish I knew about fitness. I could easily come up with another five items, I’m sure. Is there anything you wish you knew back when you started on this journey? Share your thoughts, please.

Chicken Cucumber Olive Salad

I am loving my new creation of cucumber chicken salad!

What is your favorite way to make Chicken Salad? I have found that I really like having chicken salad made with cucumbers, olives, a little celery and onions.. and just a bit of cheese. Sometimes I’ll put in Parmesan cheese, other times feta cheese.

I’ve also made this type of cucumber chicken salad by adding a lot of broccoli slaw, but I end up really dicing the broccoli slaw a lot so that it doesn’t have a large ribbon of broccoli. I think it fits better with the bite size pieces.
cucumber chicken salad cucumber chicken salad with olives

Spices I like are dill and parsley with a little bit of regular salt and pepper as well. This time I just used lemon juice and vinegar – the same juices as I used to cook the chicken breast in the crock pot before making the salad. No waste!

The cucumbers make this cucumber chicken salad part of the #veggiechallenge for me because it helps me eat some delicious vegetables without even really thinking about it.

Please let me know your favorite chicken salad recipe! Is it with or without cucumbers and olives? Leave a message here or email me at Chris@becomingelli.com

Falling on the Ice

Yes, I’m going to talk about falling on the ice. Ouch.

Here in Ohio, we’ve been hit with winter weather for the past couple of weeks. I mean serious winter weather with snow and cold. The snow plows came through and cleared the roads but they didn’t put any ice prevention down so the streets ended up being sheets of ice. Very slippery.

As you  know, I have a puppy, Penny, who is now almost nine months old. She loves her walks so I take her even though it’s cold and snowy. The day the snow came and the roads were icy was a tough one because down I went. Penny was puzzled. Why was I lying on the ground? Fortunately, she didn’t get loose and I didn’t have to chase her around. That would have been terrible.

Fortunately, I was not injured by my fall. I think I slightly bruised my hip but since I had several layers on, I was ok. Later I saw a woman in my neighborhood who is probably close to 80 and she was outside. I worried that she might fall but she made it back to her house without problem.

Falling on the Ice Can Be Dangerous

I know that falls can be serious so I’m glad that I wasn’t injured. All of the strength trainers that we’ve talked to on the Fit Strong Women over 50 podcast often tell us that strength training helps to keep your bones healthy and help prevent injury in a fall. So perhaps my working out is paying off.

I know one of our earlier podcast episodes was about balance. Jill Rango talked about balance and mobility. She suggested walking like a penguin when on ice. Unfortunately, I forgot that until later but I’m going to try to keep it in mind for the rest of this winter.

How are you faring this season? Keep me posted.

Lifting My Spirits with Tammy White

Episode 76
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In episode 76, Jill and Chris talk with Tammy White about her transformational story.

In her 40’s Tammy White was busy teaching high school and she felt she was too busy to make self-care a priority… As a result, her health took a nose dive. She was told by her doctors that if she didn’t find a way to make a change to her lifestyle, she would die early.

She found a way to change her mindset, build consistency, and improve — both her health and her confidence! Tammy went on to compete as a body builder at age 50 and continued competing 5 times by the time she was 55. In 2018, she retired from teaching high school.

Now Tammy combines her teaching experience with what she has learned as an older athlete to help her peers create their own health transformation story.

In this podcast we discuss:

  • Why changing your body composition makes the difference
  • The importance of a trainer
  • Having a “no date” mindset”
  • Setting goals and little decisions along the way
  • Using baby steps to move forward
  • Fat loss versus muscle gain
  • Why a bodybuilder physical is NOT the most health

On social media her amazing transformation photo was viewed over a million times.
Lifting My Spirits - Tammy White  - Before and After
Links:

Her e-book: Lifting My Spirits: A Lifelong Dream Deferred No Longer – Transformation from a Fat Chick to a Body Builder after Age 50
Tammy White’s website: Lifting My Spirits

Jill and Chris also discuss the #2021VeggieChallenge as a way of eating more vegetables.

Tracking Food is Making Me Aware

There is no question that tracking food and water helps me to be more aware of what I’m eating.

I notice that I consciously switch to a lower calorie choice or delay making a choice when I’m keeping track.

Since I recently started keeping track of the amount of water I drink and tracking what I am eating I have noticed these changes:

  • Snacks have been fruits – granny smith apples, bananas, frozen berries
  • I’m choosing more lean chicken breast for the protein
  • I prep food more often
  • I go back and look at prior days to find out what works
  • Putting together the grocery list seems easier, more purposeful
  • Tracking gives me another routine to the day (which helps me to separate the days during the sameness of the pandemic.)

I really wouldn’t think that all that comes from just tracking food, but I notice one step leads to another. I track my food in an app on my phone that shows calories as well as the macros, but I track that I’ve tracked my food each day by filling in a little piece of the coloring page that was posted on our Facebook Group by one of our members.

Healthy Swaps: 

I am definitely drinking more water because of tracking my food. With the cold temperatures, my furnace has been working over time and forcing hot dry air in the house. I know I feel better with the right amount of water and it is noticeable.

Another positive change – when I actually enter the food into the app before I eat it, I often make a slight switch to a different ingredients, or en drop something all together.

This has lead to an “AH-HA” moment. I think I am going to try to re-frame my thoughts about cooking. Instead of thinking about having “leftovers”, I’m going to think about cooking as “meal prep.” Meal prep to me means making something that is not for the immediate next meal. I usually think of cooking as the step for eating. Having a “meal prep” readily available – (I almost wrote leftovers! this is going to take a while!) – is handy to have ready when I need to pack a lunch or dinner. Doing meal prep when I’m not hungry is something that I really enjoy.

The other benefit is when I make food myself, I know exactly what is in it. Much easier for tracking food.

While becoming more aware, I noticed something else about my attitude. It’s surprising to me that I enjoy cooking, because normally I don’t. The difference? I make more things when I am not hungry. Food prep on a full stomach, instead of a watering mouth, makes more sense. Perhaps I hit on a good key for me to learn and enjoy some new recipes. Seems like a simple thing – probably something that everyone else learned many years ago – when they learned to cook. It’s eye opening to me, but probably a “duh” to you all.

I took my time and played some music, got all the ingredients out first. Last night I made some more stuffed green peppers and cabbage rolls. Because the stuffing in both is so similar, I made plenty of the filling. This time I tried adding a secret ingredient: water chestnuts! tracking food with cabbage rolls and green peppersIt bulked up the ground beef/onion/rice filling and gave me another vegetable for the 2021 Veggie Challenge! Best of all, even after baking they still give a bit of a crunch.

Three Words:

Food prep and food tracking is another activity I want to encourage in my life. Finding the time to prepare food and fit it into my schedule takes a little planning. Every day that I track food helps to strengthen my resolve.

There is still a long way to go for my activity to be considered real exercise, which is what I had in mind when I selected that word. At this stage of winter, activity in the right direction of good health is a considered a win.

Thanks to one of our members in the Becoming Elli Group for posting this great idea to track my tracking food habits!Daily Monthly Yearly Tracking Food tool This tool is working for me. I love the motivation and inspiration from the group!

How are you doing with your plans for yourself this year? If you have a goal, resolution, or three words – maybe a training plan, action plan or other tool, let me know how you’re doing! Leave a comment below or email me at Chris@BecomingElli.com

2021 Veggie Challenge

Time for the 2021 Veggie Challenge! If you listened to Chris and I talk about our goals for this year in episode 74 of the Fit, Strong Women Over 50 Podcast (Tracking and Motivation – Three Year Anniversary Podcast, you may remember that we discussed reviving our veggie challenge. I believe I said that we’d get something organized to start in February.

We last did a Veggie Challenge in 2019. If you’re trying to find ideas for this challenge, just search on this site for veggie challenge and you’ll see lots of recipes and ideas

2021 Veggie Challenge

We’re going to make this simple this year. We all know that we’re supposed to be eating more vegetables, well, unless you’re following the carnivore diet. Obviously, do what feels best for you.

This challenge is going to be up to each individual. Here are the options that you can commit to:

  • Trying new vegetables, perhaps once a week or even once a month.
  • Testing a new recipe for a vegetable that you’re already eating
  • Adding one or more servings of vegetables to your current way of eating

Of course, you can make the commitment to try all three.

I know when we did the Veggie Challenge a couple years ago, I ran out of steam on finding and preparing new vegetables. I was already eating a good variety of vegetables, so it became difficult to find new ones.

There are ways to expand the vegetables you eating. If you eat carrots, you can try buying a bag of rainbow carrots and see how they compare to the standard orange carrots.

If you normally roast your vegetables, you can try a new way of cooking. I found myself recently making some new soup recipes to try to expand how I cook certain vegetables.

When you have a meal, consider if there’s a way to add an extra serving of vegetables. Even if you’re making a salad, perhaps you can add an extra ingredient. So, it doesn’t have to be a huge change.

We’re going to start the 2021 Veggie Challenge now and see how long we can keep it going. Please feel free to join us and be sure to share your veggie achievements with us.

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