As you probably know, Kerry and I have had great success following Michael Mosley’s blood sugar diet. We are now at goal, HOORAY and have collectively lost over 10 stone!! But what next?
Well aside from enjoying all of the health benefits, the clothes shopping options and confidence losing weight has brought us, we have discovered a new way to eat.
A new way to eat
A new way to eat which follows the general principles of the blood sugar diet but is sustainable, doable and delicious!
Anyone who has followed any kind of diet will know what I mean when I say getting to goal is actually a little bit scary. You arrive at the magic number on the scales. You feel great, everyone is really impressed but in the back of your mind, there may well be a niggle. The question of how to maintain the new weight.
Most people know how they ended up overweight. Stones do not appear overnight, although pounds might. With us, it was consistently eating more food than we needed. As simple as that.
Kerry and I like eating, we enjoy sampling different flavours and love discovering something new. We are at goal and determined to stay there. More calories are required in order to maintain, some of the previously “restricted” foods can now be introduced. So, what is the answer?
The bliss point
We knew “more calories” couldn’t take the form of our previous way of eating. Copious amounts of white carbs and too much sugar had majorly contributed to our weight gain. Yes, they tasted good but are a definite no go… I remember reading an article about the bliss point. That perfect combination of fat, sugar and salt which hits the spot and sends signals to your brain to want more. I know all my old favourites; takeaways, cakes, biscuits and toast seemed to be shouting “have a bit more…” So, we needed to avoid going back down that road again, I love the saying, “I’ve stood on that rake before…”
By chance, whilst shopping in Sainsbury’s, Kerry came across the book;
“The Midlife Kitchen” by Mimi Spencer & Sam Rice. At first, she was somewhat unimpressed by the title. We don’t really want to be in the “midlife” age category, hard cheese, we are…
In fact, when we were 10 stone heavier, I remember her being outraged at a news headline. It was to do with middle-aged people being obese and drinking too heavily. We were that… but she was more annoyed at falling into the middle-aged category!
Fortunately, she saw past the title… and I noticed that Mimi Spencer had previously worked with Michael Mosley on The Fast Diet, which followed the same principle as the blood sugar diet we were following.
So, what’s so great about The Midlife Kitchen?
With so many recipe books out there, why has this become our “go to” favourite?
Well, it’s actually quite simple. This is a collection of recipes which have their foundation firmly grounded in providing your body with something nutritious and delicious.
Kerry and I have become more interested in food as fuel, as something which nourishes your body and provides it with something it needs.
I think it’s easy to fall into the trap of eating purely for taste, or what we “feel” like. Which is ok, if it doesn’t become your main driver for eating. The problem is that food companies achieving the “bliss point” I mentioned earlier, are majorly influencing our food choices. It’s the only way for them to survive in a competitive market! But what was once considered a “treat” has now become a staple. Many people eat what they know tastes good and struggle to stop. Lots of people are overfed and undernourished… Well, on that cheery note, let’s get back to “The Midlife Kitchen.”
Taste and Health – A winning combination
As I mentioned, this is a collection of recipes that focus on taste and health. A winning combination! Here’s a list of what appeals to us about this book, apart from the fact all the recipes we have tried have been gorgeous!
The introduction sets the scene. It’s good to know a bit about who the authors are, their intentions and aims. It’s not too long and isn’t all “me, me, me” Also, on the cover picture, they look smiley, healthy and reassuringly “middle-aged” – our age!
The Midlife Manifesto
I liked “The Midlife Manifesto” which in short explains the principles behind the recipes. The recipes focus on variety, nutrition and taste. The majority are “doable,” and you’ll find “improvements” to old favourites and new ideas.
I particularly love the star anise symbol, which is displayed in every recipe. Each of the 8 coloured petals represents a different area of health. If the recipe promotes, for example, hormone harmony, or blood sugar balance, it is clearly highlighted.
Stock your Larder
The Midlife Larder presents a useful list of ingredients, that are handy to have in. This avoids the performance of having to troop to the shops for the “one thing” you haven’t got…
It was interesting to read about the benefits of the main food types which feature in the recipes. I decided, as I was eating an egg, it was good to know how beneficial this simple start to the day proved to be!
Finally, before you get to the recipes, there is a collection of “Midlife” this that and the others. From a “Midlife Spiced Seed Mix” to a “Midlife Dukkah” (which we love!) These are blends or mixes which are added to various recipes which you can make in advance and store as advised.
So, about the recipes? If you are a visual sort of person, the look and feel of the book will really appeal. It is beautifully presented, well illustrated and clearly set out. It is organised into the usual categories, in a logical way – starting with breakfasts & brunches. Salads and soups are up next, followed by healthy mains, sides and snacks. Midlife extras follow, which are different spreads, dips and tapenade then to finish, good sweet stuff and drinks.
What I particularly like about this book, is how the recipes are set out. Each is “introduced,” with the reason why it’s featured, there is a “health tip” within a coloured circle and often a “hack” suggesting an adaptation or variation. In addition, the showcased image matches the recipe…
We are really impressed with the Midlife Kitchen and have recommended it to many of our friends. It’s not just a collection of delicious recipes, it’s a tool to help you become more aware of the benefits of eating particular types of food.
Click here to buy a copy of the book.
When did we become middle aged?
Becoming middle aged is a bit strange… it kind of creeps up on you. Kerry and I are thinking more about how we want our bodies to perform in the future. We’re considering what we need to do now to ensure we can do the things we may want to do in 25 years time. We know there is no turning the clock back. We know we should have tackled our weight issues before now… but we are where we are!
Where we are is pretty great! We’re embracing a new, healthy and helpful way of eating which our bodies are benefiting from and thankful for. Discovering the Midlife Kitchen has really helped us on our journey to appreciating that delicious food can also be nutritious! We’ve decided making the time to nourish our bodies now, will give us the best chance of a healthy, positive future. I’m not claiming we will become perfect eaters… refusing birthday cake or a champagne toast… but if we can follow the principles and enjoy the recipes laid out in the Midlife Kitchen, most of the time, we will be well on our way!