|(Illustration by Sandy Haight)|
Diet for a second life: What foods to buy to keep weight off after menopauseRuth Gantman, our trusted nutrition counselor, has put together a list of the foods that are not only healthy but will keep the weight gain at bay. A monthly contributor to Second Lives Club and a graduate of the Institute for Integrative Nutrition, Ruth sorts through all the health and diet news, latest research studies, and alternative medicines to come up with a diet--or as she prefers eating plan--that helps women our age maintain their weight and well-being. Be sure to read some of her older posts and check in the first week of every month for Ruth's Diet For A Second Life, a sensible eating plan that fits our life stage and lifestyle. Continue reading for that shopping list...
Jacque Cousteau said, he didn't eat shell fish at all because he saw where they live and knew what they ate.
Since most cheese is heat-treated, which damages the fat contained in the cheese, all cheese should be used in moderation. In addition, aged cheeses are damaged fats. Choose white cheese over yellow.
Choose any of these herbs that peak your fancy. They do not contain sugar or increase insulin secretion, and they do release enormous flavor. I add chopped parsley to my creamy squash soup as a garnish. Yumm!
Try this scallop recipe below that has all the protein you need and will fill you up:
Sea Scallop Nicoise Salad Recipe
For the vinaigrette:
1tb Dijon mustard
1 medium shallot, finely chopped
1⁄4ts freshly ground black pepper
For the salad:
1⁄2lb green beans, trimmed
12oz red potatoes, cut into 1-inch pieces (leave skin on)
1tb extra-virgin olive oil
1lb sea scallops, patted dry
Salt and freshly ground black pepper
1 head butter or Boston lettuce
3 plum tomatoes, seeded and chopped
16 Niçoise olives, pitted and halved
To make the vinaigrette, whisk together olive oil, vinegar, and mustard in a small bowl. Stir in shallots, salt, and pepper.
To make the salad, bring a large pot of water to a boil. Add green beans and cook for 2 minutes. With a slotted spoon, transfer beans to a bowl of ice water; drain. Add potatoes to the same pot of boiling water and cook for 9 to 10 minutes. Transfer to a bowl of ice water and drain.
Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper and place in skillet. Without stirring, cook for 2 to 3 minutes or until golden brown. Turn scallops and repeat on opposite side.
Separate lettuce leaves and divide among 4 plates. Top each with one-quarter of the beans, potatoes, scallops, tomatoes, and olives. Drizzle each with about 2 tablespoons vinaigrette; serve.
By Ruth Gantman, HHC, AADP, Holistic Health Coach
You can contact Ruth with your questions about menopause at firstname.lastname@example.org. Also visit Ruth's blog for more in depth information on nutrition at Eat Smart Live Smarter and Nurtured By Nature for more on menopause.