Over Fifty And Cooking New Foods To Help Our Bodies Thrive

Navigating through midlife with some new dietary challenges? Check out this recipe!

As we age, it becomes evident that we have to change the way we eat. Our bodies and taste buds are in constant conflict with each other. We crave the familiar, processed and instant foods, but then, we can't help but recall the advice of our doctors. The idea of having pastries and coffee, or pizza with soda, is no longer the dinner option happening for a lot of us. We see it. We feel it. Our bodies have changed, and they will continue to change, indefinitely. We can better love and care for ourselves (and others) when we embrace the idea of "age with grace," early on.

Most of us become metabolism-challenged at around fifty years old, even perhaps, battling high blood pressure, diabetes, arthritis, or cancer. None of us middle-agers want to deal with any of this. It's simply a natural occurrence on the chronology of life, which forces most of us to reconsider what constitutes as food. Some of us will stick with easy, others will do whatever it takes to reject our lifelong, favorite meals and deliberately enter into a whole new range of cuisines and recipes we have never tasted. The reason: As we become older, we WANT TO BE active, healthy, and live pain-free. For my husband and I, we happily accept this new era of our lives!

Let’s go into the details of the chosen ingredient and the recipe I created for all of us to make: