All posts filed under: Food

10 fruit and veg

Find out how to eat 10 fruit and veg a day

Finally my embarrassingly, extra-large veg habit has been vindicated with the latest report from Imperial College London. As a dedicated grabber of life over 50 ( or #GLO50 for short) I’m always up for doing what I can to stave off  the ravages of heart disease and cancer. And having been a fan of Weight Watchers over the years,  I’ve grown to depend on lots of fruit and veg in my daily diet (they’re almost all 0 SmartPoints in their counting system). It can sometimes be almost too embarrassing to eat with others, as I down a whole bag of wilted spinach, a pile or carrots or (often ‘and’) a mountain of Brussel Sprouts with my grilled chicken or tuna.   So here is how I get my 10-a-day. Tell me how you do, or don’t, get yours…… Emma’s easy recipe for 10 fruit and veg a day:  Breakfast summer fruit: Eaten with my perennial favourite Icelandic breakfast = 1  portion of fruit and veg Fruit: A crisp Conference pear and an apple during the morning = 2 portions of …

soup for summer

Soup: the healthy new ‘souper’ food

Souping, I’m reliably informed, is the new juicing. I’m really pleased about this because I have never understood the obsession with juicing. Soup is healthy, hearty and adaptable. Juice is often green, grim, full of fruit-calories and in my opinion overhyped. I find it really hard to get excited by people waxing lyrical about slimey, green and brown juice mixtures made of fruit and veg. Served on their own, whole or chopped up, they would be perfectly delicious and filling. But mushed together (spinach, apple, celery, kale…..really?) they not only look disgusting (and often taste disgusting), they’re calorie-laden too. The amount of fruit ‘calories’ that can be crammed into one juice is often more than anyone could possibly eat at one sitting if they were consuming them whole. That’s why I love soup or should I say ‘souping’.  Great for eating satisfaction, great for health and nutrition and great for being low in calories (thanks to all the water in soup). That means they are also great for maintaining my Grab Life Over 50 weight loss (1 stone …

Skyr yogurt and red fruit

Breakfast – Icelandic style

    Icelandic red fruit breakfast This is one of my favourite breakfasts at the moment. It’s great to kick-start the day, especially when I’m watching my weight. Although it is very low in fat and high in nutritious fruit, it feels like a luxury, not a diet meal. Ingredients: 200 g Skyr yogurt  (2 Smart Points) Handful of frozen red fruit – cherries, blueberries (0 Smart Points) 1 teaspoon Splenda  (0 Smart Points) 20 g Lizzie’s low sugar granola (3 Smart Points) To make this breakfast, I bung a handful of the frozen fruit into a bowl in the microwave with a teaspoon of Splenda sprinkled on, to take the edge of the sharpness of the fruit. I really like cherries and blueberries best. Defrost/cook them on High for around 2 minutes so the juices are running and the fruit is nicely warmed up. Scoop 200g Skyr yogurt on to the fruit – or layer it with the fruit in a tall glass if you want to make this breakfast really visually pleasing, like I …

weight loss over 50

How to shed your middle-age spread: six tips for success

Making weight loss work when you’re over 50 Having worked for many years in the weight loss industry, I’ve heard all the myths that older dieters believe cause them not to lose weight. “My metabolism has slowed down”, “I’ve been on so many diets, my body is now immune to them”, “It’s too late to start eating healthily”. But it’s not true! And it’s not too late to lose weight.   In fact there is really very little you need to do differently to lose weight over the age of 50, compared to any other age group. The biggest challenge is that the older we get and the longer we live the more time we have to get comfortable with the bad habits that cause the weight to creep on. I know. I’ve been there more than once. By last Christmas my own weight had snook up to the same ‘tipping’ point of fat frumpiness that made me join Weight Watchers 16 years ago.  If I felt fat and frumpy back then in a 38 year old …

Caponata from Sicily

A Taste of Sicily in Summer

While cold and stormy weather batters us right now, I thought it would be great to share a recipe that brings with it a taste of warm weather, summer days and Sicily. John and I grabbed a week on this wonderful Italian island last Autumn and discovered a vibrant, welcoming place rich with history, fabulous food and amazing scenery, topped off with the imposing Mount Etna, Europe’s tallest, most active volcano. Wherever we went on the island you could almost always guarantee that local cafes and restaurants would serve up Caponata. It’s a delicious stew of aubergine and celery that every place seemed to add its own twist to. So here is my version.  It’s really easy to make, full of healthy vegetables and provides a really interesting change from its French cousin, ratatouille. Emma’s Caponata Recipe Ingredients: 1 large onion, diced 2 large aubergine, roughly chopped into bite-size chunks 4 sticks of celery, chopped as above 2 cloves garlic, diced 2 green or red peppers, sliced and diced 2 tomatoes, chopped into bite-size chunks 2 courgettes, …