30 day challenge – Mary's Kitchen

September 8, 2018September 8, 2018

LET’S MAKE RAW APPLE CIDER VINEGAR – UNFILTERED, UNPASTURISED

LET’S MAKE RAW APPLE CIDER VINEGAR – UNFILTERED, UNPASTEURISED (with MOTHER)

When I saw my apple trees heavily laden, I stopped and thought, what can I do with all these wonderful apples that will keep for some time. Being on a clean eating regime it suddenly occurred to me to have a go at making my own Raw Apple Cider Vinegar.

So yesterday, I got the ladder up into the tree and picked 10 kilo of beautiful apples. The tree was full and it would have been such a shame to waste such a wonderful, purely organic, nature given fruit.

I had a great many masons jars from previous preserving of various vegetables, so I dug those all out and got them prepared. You must ensure before you start that all your bottles and implements are sterilised and free of any micro bugs. I usually run mine through the dishwasher which gets up to a very his temperature or you can warm them in the oven as well. You can also use VWP sterilising tablets which you can purchase at any Home Brew shop.

The recipe itself could not be easier. The only other thing that are required is apples, water, sugar and an abundance of patience for the fermentation process.

It’s very important to add here the immense health benefits Raw Apple Cider Vinegar has. It has a high Acetic Acid content, with potent biological effects. It can lower blood sugar levels and assists in fighting diabetes. It helps to lose weight and in particular, belly fat (that’s a win win). It also lowers cholesterol and improves heart health. Your blood pressure may also be reduced when taking regular doses of ACV. You may also find your skin, nails and hair improve.

I like to take mine in the morning and evening in a cup of warm (not hot) water with 1/2 squeezed lemon.

Now, let’s get started

I am using 500 ml Mason Jars (you can use any type of jug (glass or ceramic) do not use plastic as this can contaminate the vinegar

Make sure your jars and utensils are sterilised.

METHOD

A 500ml jar with take about 6/7 medium size apples

Use 1 tsp sugar per apple of Dark or Light Muscovado Sugar, Dark or Light Brown Sugar, Honey, Organic Cane Sugar (buy organic if you can)

Filtered water

Cut up your apples, place in vessel you are using, mix sugar with a little warm filtered water to assist it in dissolving, add to apples, top up with water and give it a good stir with a wood spoon (do not use metal for stirring). Cover with cheesecloth, paper towel and put an elastic band around mouth of jar or vessel. I like to label mine with the date, type of sugar and apple.

Now here is where the patience is required. Store in a warm place – if your kitchen is warm – place on kitchen counter. Every day for first 10 days stir, then for the next 10 days stir every second day, then leave for the next 10 days. After the 30th day, strain apples and retain liquid. Put liquid back in jar and again cover with a breathable cheesecloth or paper towel and leave for 2 to 3 months. The longer you leave it, the better it will develop.

This vinegar will contain a bacteria looking cellulose which is what gives it all its great health properties called The Mother. This will settle to the bottom. When you are finally ready to use your vinegar, always give it a good shake (it will get cloudy) and use.

I hope you have fun making this and I will be back to give a full report on my efforts and also the experiments I have had with other sugars like Stevia, Honey and Coconut Sugar.

If you are enjoying my Blogs, follow and put a” like” on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

June 3, 2018January 11, 2021

4 HIGH PROTEIN POWER SNACKS TO KEEP YOU GOING

LET’S MAKE SOME HIGH PROTEIN POWER SNACKS – KEEP YOU GOING THROUGH YOUR SUMMER ACTIVITIES and WHEN YOUR ON THE RUN

Summer seems to be finally here in Scotland which brings with it outdoor summer activities. Whether you like walking for miles, playing golf, cycling with friends, swimming, surfing, running or any other outdoor activity, it’s good to have on hand some high protein energy snacks to keep you going.

I play a lot of golf and when I get onto the 10th hole I often feel the need for an energy boost. Here are 4 easy to make power snacks that you can carry with you on whatever your favourite outdoor sport is. Three of these recipes require no cooking and can be made in less than 15 minutes.

They are so simple to make and only require few ingredients. Let’s start with my Raw Ingredient Energy Bars – Easy as 1,2,3 and taste sensational.

RAW INGREDIENT ENERGY BARS – EASY AS 1, 2, 3

2 cups (16 ozs) pitted dates, 1/2 cup (4 ozs) pecans, 1/2 cup walnuts.

This is the simple part – put all ingredients into a food processor and blend well. Press mixture into an 8×8″ baking tin. I like to sprinkle some chia seeds or milled flax seed on top – if you do, press gently on top. Place in fridge overnight. Cut into 2″ x 1″ bars. Great source of energy if your on the run.

4 INGREDIENT POWER COOKIES

3 or 4 Mashed Bananas, 2 cups (16 ozs) whole rolled oats, 1/2 cup shredded organic unsweetened coconut, 1 cup 70% chocolate drops or cacao nibs.

Mash bananas and mix in remaining ingredients.

If you want to be creative – you can add 1/4 cup honey or peanut butter and 1/4 cup walnut, almond or pecan pieces, some chopped red chilli, cinnamon, maple syrup instead of honey. Be creative.

You have a basic recipe in which you can add some other ingredients to create a different flavour. Enjoy.

Bake at 350F 15/20 Minutes

PEANUT BUTTER BITES – POWER SNACK (Bet you can’t just eat one!!!)

2 cups whole rolled oats, 1/2 cup peanut butter (palm oil free please or any other nut butter you prefer – almonds, cashew, pecans), 1/3 cup honey or maple syrup, 1/4 cup water. You will find a recipe on my YouTube site (Mary PremierCru) for making your own almond butter. Please subscribe to my Blog and YouTube if you enjoy my tutorials.

Put oats into a large mixing bowl, add remaining ingredients – mix well. Elk bro a dozen or so balls. Then roll in Cacoa, Shredded Coconut, Chopped Walnuts or Milled Flax/Linseed – use your imagination – everyone loves these.

No cooking required – sure in a plastic container in fridge or freezer. Delish!

CHICKPEA POWER BALLS

1 tin (400g) chickpeas drained and rinsed, 1/4 cup ground almonds, 1/4 cup honey or maple syrup, 3/4 cup organic peanut butter (or cashew, almond or pecan), 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 cup whole rolled oats, 1/2 cup cacao nibs (or dried chopped fruit – i.e. cranberries, dates, apricots)

Add chickpeas to food processor and blend until smooth. Add remaining ingredients (except cacao nibs/dried fruit), Blend well – remove blade and add cacao nibs or dried fruit. Roll into about 2-1/2 dozen balls.

I like to roll mine in cacao or shredded organic coconut. Store in an airtight plastic container in fridge.

(If you have nut allergies, replace peanut butter with tahini paste (made with sesame seeds) – You can find a recipe on how to make your own tahini paste on my you tube site – Mary PremierCru.

If you are enjoying my Blogs and following me on my Facebook Page – “Mary’s Kitchen” , please subscribe after reading this blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

May 24, 2018May 24, 2018

SPICY TURKEY MEATBALLS with a CHILLI and RED PEPPER SAUCE – BELLISSIMO!

SPICY TURKEY MEATBALLS with a CHILLI and RED PEPPER SAUCE

I love nothing more than a lovely plate of pasta adorned with spicy Italian meatballs smothered in a rich marinara sauce. I say Italian meatballs because by tradition that is normally equal portions of pork and beef. So this spurred me on to create a slightly healthier option using Turkey Mince. The result was phenomenal if I do say so myself. They were so moist and tasty, I much preferred them to the usual beef meatball. I think the most important thing is to spice them up. Try them – you won’t be disappointed.

TURKEY MEATBALL INGREDIENTS – 1 LB lean turkey mince (organic if possible), 1/2 chopped red chilli, 1 beaten egg, 1-1/2 slices of gluten free bread made into bread crumbs (use your hand held blender to do this), 2 heaped tbsp chopped onion, 1 tsp thyme, 2 cloves of chopped garlic, 1 tsp of mixed herbs, 1 tbsp Worcester Sauce, 2 ozs grated Parmesan, season with sea salt and black pepper. Mix all ingredients together then divide into 12/16 balls. Heat a tbsp of olive oil in a non-stick frying pan and cook the meatballs 5-10 mins until brown all over. Remove and set aside resting on paper towel.

CHILLI AND RED PEPPER SAUCE INGREDIENTS – Add 1 more tbsp of olive oil to same pan – add 1 chopped onion, 2 chopped red peppers, 1/2 chopped red chilli and 1 clove chopped garlic. Cook 5 minutes until everything is soft. Add 1 tin of chopped tomatoes (14 ounces/400g) and 10 ounces water (300ml). Cook for a further 10/15 mins. Let sauce cool slightly, put in a blender and blend until smooth. Return sauce to pan and add meatballs then simmer for a further 30 minutes. Serve over spiralised courgettes or your favourite pasta. Top with some grated parmesan.

BELLISSIMO! – Serves 4.

If you are enjoying my blogs and following me on my Facebook Page – “Mary’s Kitchen” , please subscribe after reading this blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

April 22, 2018April 22, 2018

SWEET POTATO BOATS – TWO SAVOURY WAYS

SWEET POTATO BOATS – TWO SAVOURY WAYS

I sing the praises of the sweet potato due to it’s magnificent health benefits and have designed two recipes here that can be eaten as a snack or a main meal. You can prepare these well before hand and keep refrigerated until your ready to eat them.

Lets firstly shout the benefits of this fairly unattractive tuberous root vegetable. Unattractive it might be, but it packs a powerful punch when you look at the goodness it encapsulates.

Not only are they a rich source of fibre, they contain an array of good vitamins and minerals. High in B6, Vitamin C, Vitamin D, Iron, Magnesium, Potassium, Iron, Calcium and Selenium. If that is not enough to brag about, one of the key nutritional benefits of the sweet potato is that it is high in an antioxidant known as Beta Carotene which converts to Vitamin A once consumed.

So let’s get cooking this beneficial root vegetable and keep it in our steady diet.

LET’S GO GREEK – SWEET POTATO BOATS – GREEK STYLE

2 medium sweet potatoes, 1 small red onion chopped (1/3 cup), 1/3 cup chopped cucumber, 1 red and 1 yellow mini pepper chopped, 15/20 black pitted Kalamata olives chopped, 1 tbsp of fresh oregano or 1 tsp dried, 1/2 chopped red chilli, sea salt & pepper, 4 ounces Feta cheese crumbled.

Method – bake sweet potatoes for 30/40 minutes at 200C/400F/Gas Mark 7 (bake until knife slips in easily). Remove from oven. Cut in half. Scoop flesh out into a bowl. Leave a little flesh in so skin stays in boat shape. Add red onion, red chilli, olives, peppers,, cucumber, oregano, sea salt and pepper. Mix. Lastly fold in the Feta cheese. Scoop mixture into skins. You can make these ahead of time then just warm in oven for 15 mins on 180C/375F/Gas Mark 5 when you are ready to serve. You can make a day ahead – place in refrigerator overnight if you want to do this. I like to serve with a small mixed leaf salad and cherry tomatoes. Add a dollop of authentic Greek Yogurt on top of potato before serving the top off with a black olive. Most of all – Enjoy!

Serving Suggestions – snack 1/2 – a meal 1 whole with side salad.

FIERY CHICKEN SWEET POTATO BOATS

2 medium sweet potatoes, 2 tbsp sweet corn (i used tinned), 4 ounces cooked chicken chopped, 2 tbsp chopped fresh coriander (cilantro), 2 tbsp chopped red onion, 1/2 chopped red chilli, sea salt and pepper, 2 ounces goat or feta cheese.

The method is as above. Add the corn, chicken, coriander (cilantro), red onion, red chilli, sea salt & pepper. Mix. Lastly fold in chosen cheese. Scoop mixture into skins. Bake for 15/20 mins on 180C/375F/Gas Mark 5 when ready to serve.

Serve with a small side salad and lime wedges.

Please enjoy these two recipes and benefit from the rich nutritional goodness of the unassuming sweet potato.

If you are enjoying my blogs and following me on my Facebook Page – Mary’s Kitchen , please subscribe after reading this blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

January 21, 2018January 21, 2018

DANETTE MAY’S 30 DAY CHALLENGE – DAY 14 – HAVE I FALLEN OFF THE WAGON YET??

The answer to that, is a big fat NO! Two weeks now clocked up on the 30 day challenge, 14 days of clean eating and how do I feel? Fantastic. The release in weight is not as much as I would like, but the older you get, it does get more difficult. I am pleased however, with the results so far.

My skin is shiny and more vibrant, hair is gleaming and my jeans fit with no muffin top! Speaking of muffins, I would like to share the Fat-Burning Blueberry Muffin recipe with you. This recipe is a great breakfast treat or enjoy with a cup of dandelion tea which I have become to love the taste of.

Fat Burning Blueberry Muffins (Muffins that won’t give you the muffin top)

Preheat oven to 350F 180C or Gas Mark 4 Makes 12

3 eggs, 1 cup almond butter, 1 cup group almonds, 1/2 cup honey, 3/4 cup blueberries, 1/3 cup melted coconut oil, 1/3 cup shredded organic unsweetened coconut, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. sea salt and cinnamon (optional)

Whisk eggs in a large bowl until colour of butter, add ground almonds, blend, add all the remaining ingredients and mix well.

Use muffin liners inside your muffin tin – fill 12 cases top with some more shredded coconut and/or chai seeds. Then bake for 15/20 minutes.

Cool then enjoy with a cup of dandelion or green tea.

During Day 8 through to 11, if you have been weighing yourself regularly, you will be sorely disappointed. During this period my weight did not alter much on the scales, that is why it is important to discard them. At this stage discouragement does set in and that large glass of wine seems to be looming in my vision. Don’t go getting negative. This plan works but don’t fall astray at this point. Good things are about to happen. My advice at this point is, STAY POSITIVE, and let any negative feelings dissipate.

My clothes started to feel more comfortable, any bloating I had was alleviated, I have more energy and accomplish much more throughout the day.

I walked with my dogs this week 107,188 steps which equates to 81.89 kilometres. An improvement on last weeks by about 10KM.

I’m moving into the third week in a very positive frame of mind. There is only one thing I have found difficult and I know others do to, is drinking 3.7 litres of water everyday. You have to plan your day around that one for the obvious reasons.

Other than that, I’m on track and welcome the forthcoming week.

TODAY’S BLOOD PRESSURE WEIGHT

137/82 PULSE 76 (resting) RELEASED 9-1/4LBS.

Looking forward to the next 7 days.

If you are enjoying my blogs and following me on this clean eating challenge, please subscribe after reading this blog my entering your email address in the subscribe area. You will them receive notification when I have posted.

Thank you for stopping by.

Mary Joan Calder

January 14, 2018January 14, 2018

DANETTE MAY’S 30 DAY CHALLENGE – YES, I HAVE REACHED DAY 7

Je suis arrive – DAY 7 of the Danette May clean eating challenge !!

What can I say, except the second time around has been much easier for me. I have reached Day 7 with no real dramas. The 3 day detox I embraced and welcomed this time. After abusing my body during the festive season with copious amounts of alcoholic refreshments, it was time to stop the train and change stations. So instead of running of into the woods like a frightened rabbit I opened my mind and said, bring it on. I’m pleased to report that I did not suffer headaches, or nausea, or food pangs this time, and all in all, a pretty easy 3 days of it.

During this 7 Day period I included in my detox and clean eating plan, my daily mediations and pleasant stretching pilates. A workout does not have to be strenuous to be effective. I’m pleased to report during this week I have also covered over 90,000 steps which equates to 70km. Thats a lot of ground to cover in one week on foot. Having 3 dogs does assist this figure as I do take them for long morning walks most mornings.

It was wonderful to taste a little food on Day 2 when Quinoa (pronounced KeenWah) was introduced with Kale. The Apple Cider Vinegar and Cumin drizzle made it very tasty. I admit to adding some fresh red chilli, mango and organic shredded coconut to the dish, if nothing else, to make it look it bit more attractive to eat – it was delicious.

I’ve become a bit of a dab hand at making smoothies – Fired Up Metabolism, Wake Me Up & Shrink Me Down, Detox Pina Colada, Green Goddess, to name but a few, each having a different purpose. The only one I didn’t care for too much, but drank it anyway with my eyes tightly clenched while holding my breath, was the Fired Up Metabolism smoothie. Oh my, give me liver and onions before I would like to taste this again. Perhaps it was the cacoa, but I just had to force this one down kicking and screaming.

Moving into Day 4 is always exciting because the menus open up into a new food world you perhaps didn’t know existed. Hummus Beet Wraps, Turkey Bacon & Bok Choy Salad, Egg Omelettes, Oatmeal (or Porridge as we call it here in Scotland), Lemon infused Salmon, Ginger Chicken and more smoothies of course, all of which were delicious and awakened your palate.

I loved starting each morning and ending the evening with a cup of warm lemon water (one freshly squeezed lemon into a cup of warm water) and add 1 tbsp of Apple Cider Vinegar (try Braggs which has “The Mother”). ACV with Mother is unrefined ACV that contains beneficial bacteria and acetic acid, making it good for digestion and has a number of other benefits. I also now enjoy a cup of Dandelion Tea, which contains vitamins A, C and D, and significant amounts of zinc, iron, magnesium and potassium. It helps alleviate bloating, diabetes and liver dysfunction.

TODAY’S BLOOD PRESSURE WEIGHT

135/89 PULSE 63 (resting) RELEASED 8 LBS.

Looking forward to the next 7 days.

Thank you for stopping by.

Mary Joan Calder

January 7, 2018January 7, 2018

30 DAYS AND ANOTHER NEW CHALLENGE with DANETTE MAY

A start to a new year always brings out the best possible intentions to lose weight, to get rid of stress, to workout in the gym more, learn something new, get rid of negativity, cleanse yourself from jaundiced friendships, and generally rejuvenate one’s body, soul and mind.

I found a program that not only worked for me in the past, but I have decided to kick off 2018 with the same program this year. Danette May, founder of the 30 Day Challenge Program, is not only a promoter of healthy clean eating, a fitness guru, author and mother created the 30 Day Challenge to help people not only shed excess weight but to find their inner self again.

This is my second time around on this program and I’m excited and pumped to share with you my 30 day challenge. For one month, starting January 8,2018, I will detox my body from built up toxins due to eating inflammatory foods high in sugar content and drinking copious amounts alcohol. I will exercise each day, add in a long walk with my beloved Hungarian Vizslas, meditate, and eat clean organic foods and consume handfuls of chia, hemp and flax seeds in my smoothie drinks.

The end result will be rewarding, of that I have no doubt. I will continue to post most days to encourage others who are also on the same journey. If you fall, do not worry, there will be someone to pick you up and dust you off.

If you are struggling with weight issues, low confidence self esteem, generally need a pick-me-up, I can recommend to you to follow one of Danette May’s 30 Day Challenge.

If you want to learn more click on http://mbsy.co/l7ChV (you may need to copy and paste as my techno skills are somewhat limited)

If you have enjoyed my Blog – please subscribe by filling in your email address and you will then receive all future blogs.

Thank you,

Mary Joan Calder

August 23, 2017August 23, 2017

ALDI CONTINUES TO INCREASE CLEAN EATING PRODUCT LINES

ALDI CONTINUES TO INCREASE THEIR CLEAN EATING PRODUCT LINE

Clean eating products such as coconut milk, coconut oil, almond/cashew butter, protein powders, chia seeds, quinoa, maca powder, fresh greens and fruit and be a costly exercise in your everyday supermarkets.

I recently wrote an article on Aldi taking the clean eating market by storm and I am here to report to you that they continue to add to their product line with items you would normally only find in expensive health food store.

Along with their Functional Food range, they have a new range called The Foodie Market. They now carry Organic Coconut Sugar and Organic Coconut Flour (which is completely gluten and wheat free). Both these products can be substituted in recipes that contain normal plain flour and refined sugars. The coconut flour can be used in all sorts of baking – cakes, muffins, pancakes etc. Coming directly from the palms grown in Sri Lanka, organic coconut flour is an excellent addition to your gluten and wheat free cooking recipes.

The coconut sugar is unrefined – dehydrated coconut blossom nectar. It comes directly from Indonesia and is made from the nectar of the coconut flower. This is a 100% natural alternative to refined sugar. Wonderfully delicious and superior to refined sugar to sweeten your favourite recipes.

You can purchase both these products now at Aldi – again, at a fraction of the cost of your nearest health food store.

Here is a recipe for you to try out using both products.

ONE BOWL COCONUT SUGAR COOKIES – MAKES 1 DOZEN

You will need:

8 tablespoons coconut oil, melted and cooled

1 egg

2 tsp vanilla extract

1 cup coconut sugar

3/4 cup coconut flour

3 tablespoons cacao powder

1/4 teaspoon pink sea salt

Preheat oven to 350F
Combine the wet ingredients (coconut oil, egg, vanilla) in a mixing bowl.
Add the remainder of the ingredients into the bowl and mix until well combined.
Roll the dough into 12 balls and place on an ungreased baking sheet, press down with a fork to flatten.
Place cookies in the oven and bake for 12 minutes.
Remove cookies and place to cool on a baking rack.
Most important – enjoy!

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March 10, 2017January 7, 2018

I LOST 20LBS IN 30 DAYS WITH DANETTE MAY’S 30 DAY CHALLENGE.

MY VERY FIRST BLOG!
If I could tell you how I lost 20 lbs. in 30 days, you would be interested wouldn’t you?

At 61 years young, things start to go AWOL so you need to watch your health and fitness. I had been drinking what I would deem to be far too much for the past couple of years and at the start of 2017 I made a conscious decision to get back on track and get fit. My blood pressure was through the roof – BP 169/102 and my liver count was 111. The doctor said you need to make some lifestyle changes – you have warning signs going on here.

I was accustomed to going to the gym but to be honest it was making no difference to the 24 pounds I had gained over the last two years. So a different approach was needed. While scrolling through Facebook at the beginning of the year I came across a woman called Danette May and her 30 Day Clean Eating Challenge. I thought, oh yeah, here we go, more money paid out for nil result. However, as I read on I felt compelled to join this 30 Day Challenge and this is just where I get started.

This was not only the most successful way to lose excess weight and learn to eat properly but included daily meditations and exercise. Skeptical as I was I started the challenge on January 9, 2017. This involved 3 laborious days of detoxing. Cleaning your engines out, getting them ready to become a fat burning machine. Can I just tell you, 3 days detox might sound easy, it is very difficult – you get headaches, disoriented and wonder very quickly is it all worth while. During these 3 days, I drank the hot lemon water, Braggs Apple Cider Vinegar and a dash of Cayenne Pepper along with the other smoothies that were laid out in the challenge menu sheets. I did cheat once, I ate a banana which at the time was heavenly. I continued to follow the challenge, obviously refraining from NO alcohol during this period. I learned to Clean Eat excluding all trans fats and sticking to Coconut, Olive and Grapeseed oil to cook with. At the end of the day, you are what you eat and I soon realised this was the rut I was in. You think you are eating healthy, which of course I thought I was, but I soon found out that I was over indulging with incorrect food groups. During this challenge I did not eat any Bread (you can eat the occasional piece of Ezekiel Bread which is a gluten free) but I could not find this so did not eat it.

When I got into some of the recipes it started to become fun. I was learning about foods and super seeds I had never even heard. I was drinking smoothies made of kale, cucumber and kiwis topped off with Chia Seeds. Chia, Flax and Hemp seeds became my new best friends. I had them with everything and still do. I made my own Almond Butter and Tahini paste and began making videos to show others on the challenge who were not kitchen goddesses how easy it was to prepare these thing and put these on my first You Tube channel – Mary PremierCru. The first week my weight altered by a few pounds which encouraged me to carry on. The support group was amazing and I jumped in with both feet, videoing my transformation, the new food I was eating and just in general loving the support from a magnificent group of woman.

As the weeks went on and I still never even sniffed a drop of alcohol, I could really see the change in my body. At the end of the 30 days I had lost exactly 20lbs, which for those of you are reading this and understand menopause, weight loss becomes nigh impossible.

I am happy to say I have continued down this road of clean eating, oh yes, I have enjoyed the odd glass of wine which tasted like pure nectar on the first sip after 30 days. I can also report to an almost perfect blood pressure reading 122/80 and a liver count of 54. The liver count is still a little high but it’s all going in the right direction. I am pleased and my doctor was mightly impressed .

Having completed this challenge with what I believe to be an enormous success, I have joined another support group called Forever Fit which is the continuation of the 30 day challengers.

This opened my eyes to whole new and exciting way of eating. My skin became radiant, I fit into a long lost wardrobe of clothes that I had long since forgotten existed and I had a renewed confidence.

This new found confidence encouraged me along with the amazing support of the woman in the group to not only start YouTubing but to create my very own blog www.marypremiercru.com. Being technically challenged at the tender age of 61, this was some achievement and a true triumph.

It is a struggle to keep healthy at 50 plus, but I can tell you hand on heart, it is possible by making a few changes in your lifestyle.