Ontario in Canada is hot and humid at the moment. I know this because Michaela told me so. Living in New Zealand, Canada seems a long way away, but the beauty of the MyMT community, is that we are all part of the ‘global village’. With grown-up triplets, Michaela has been busy for years, but with her symptoms over-whelming her and her weight going up, she headed for the gym and began doing lots of exercise. No surprises that it wasn’t working for her.
I say ‘no surprises’ because all of her focus on exercise, wasn’t helping her joints, muscles nor her sleep. And as I say time and time again, if there’s one thing I’ve learnt from my years lecturing in health and human performance, if you aren’t sleeping and you are exercising vigorously, then you will quickly head down into adrenal fatigue. It’s been such a privilege to help Michaela understand her symptoms and why she was gaining weight during her menopause transition.
“I was at my wit’s end with my menopausal weight gain” mentioned Michaela.
I exercised a lot and ate relatively well but kept gaining weight. I was told to just move more and eat less. When I discovered Wendy’s program, she explained why I was gaining with the exercise I was doing and I learnt that what used to work, does not work the same at this stage of our lives.
7 weeks in the program, I sleep through the night, I stopped the heavy exercise, I have finally lost weight and my menopausal anxiety has greatly diminished. I feel like my old self again and understand that this is now a way of life for me as I get older.
What a difference to how I’m now feeling! I am listening to the energy module now. I am sleeping 7 hours a night and wake up so refreshed and do not put on my alarm as I am up about the same time each mroning now ready to walk. Thanks Wendy.”
Michaela loves cooking and when I told her about the power of beetroot (beeets) for our ageing blood vessels, she shared this family-friendly recipe with women on the coaching group, so here it is for you as well.
INGREDIENTS [serves 4 – I make 6 patties as 4 are huge, you can also freeze them individually].
If I have time I make the sweet potato and onions as well. The burgers can also be served with no bread roll but a dollop or hummus, tahini or tzaziki on top and served with a green salad.
2 large beetroots, peeled and grated
1 handful fresh basil, finely chopped
1 handful fresh cilantro, finely chopped
8 tablespoons olive oil
1 medium sweet potato, thinly sliced
1 large onion, cut into rings
1 lemon, juiced
2 handfuls lamb’s lettuce or arugula
4 large burger buns
2 handfuls sprouts (alfalfa or other)
Mix beetroots, eggs, basil, cilantro, mint and oats. Make sure to add enough oats to have a manageable patty mix. Season generously with salt and pepper. Now form four large patties and set aside.
Heat 4 tablespoons oil in a pan and fry the sweet potato until slightly brown. Place them on plate and set aside. Now fry the onion rings until nicely browned. Set aside.
Slice or mash the avocados. Season with salt, pepper and half of the lemon juice.
Prepare a simple side salad of lettuce and a dressing made of the rest of the lemon juice, 2 tablespoons olive oil, salt and pepper. Set aside.
Slightly roast the insides of the burger buns with some olive oil. In a pan, shallow fry the patties in 2 tablespoons oil for about 5 minutes per side. When assembling the burger, be creative! Here is how I like to do it: bun, thick layer of avocado, fried onions, pattie, sweet potato, sprouts, salad, top bun with more avocado and hot sauce on the side. Make sure to have napkins at hand!