Light the candles, ladies! I'm 60!
Truth be told, I spent about half of my 59th year planning the party for my big six-zero. For six months, I racked my brain on exactly how I wanted to celebrate the big day and year.
In the running was a trip to Disneyland to let out my inner child, a sexy burlesque party, and a "60 is Taking Me to the Cleaners" theme party. I even looked at renting out a local dry cleaner shop for the shindig! My mind also trailed off to an Oprah-esque luncheon with 60 of the most important people in my life -- but the thought of narrowing down the guest list to 60 people gave me a headache, so I nixed that idea. Maybe a "pamper Ellen" party where everyone would come prepared to pamper or spoil me in some way? I love a good pampering, but that party could get real kinky real fast. Last year, I even thought about having a 59th birthday party and calling it "Almost 60, But Who Is Counting?"
So after six months of brainstorming, I finally decided what I wanted for my 60th: to stay healthy, celebrate the health of my family, love my dear husband and terrific children (my daughter Sarah just got married, so now I have three kids!), and spend my special day with these special people.
It has taken me a while to figure out what's most important to me in life and how to take care of myself to enjoy life to its fullest. In the process, I have learned how to live and age gracefully. In my mid 40s I entered perimenopause and had no idea what was going on in my body and mind, as no one had given me "the talk." I realized something was changing, but I just could not put my finger on it. As most women do, I kept my head down and powered through. Finally, after far too much suffering and struggling, I came to terms with the fact that I needed to take better care of myself. I needed to put myself first if I was ever going to be the woman I wanted to be for the people I loved.
Now, at 60, I have achieved hormone happiness -- and have mastered the fine art of celebrating myself! I try to make each and every day a celebration of life. I put myself on my own to-do list. Yep, right on top! I take care of myself with the same passion, enthusiasm, and determination with which I care for my family! Each morning, I ride my bike with my husband, David. We do resistance training twice a week and together we keep each other honest on Weight Watchers. Let's face it, I'm much higher maintenance that I was in my 40s--my drawers are jam-packed with skin crèmes and potions to eliminate every wrinkle, my systemic hormone replacement therapy, my local estrogen therapy, etc.--but that's OK. I feel healthy. After all, our bodies are the only place we have to live, so we better take care of them!
What's more, I have found a purpose in my life that is bigger than myself. My mission is to educate and prepare women (and the people who love them!) for perimenopause and menopause so that they can lead happy, healthy, fulfilled lives. Some of my best years have been immersed in this journey: writing my first and second book with my son, Jack, finding my own voice and expanding the reach of my mission. I know for sure that I have many more best years to come! My mission is ageless and so am I -- I am living a great life after menopause!
Last, but certainly not least, I continue to fill my life with love -- both giving and receiving it with open arms. David and I try to find joy together in each day, whether it is just holding hands while strolling along the beach, or taking a few minutes to sit in our backyard. We met 37 years ago and still date each other! I am confident my 60th year will be one full of love and laughter!
Still, I would be lying to say that I never get that "OMG, 60!?!" pang of panic. There are days when I look in the mirror and say, "What the hell happened here?!?!?" There are days when I wonder if buying the magnified lit mirror was really a good idea. Thank goodness I can't see much without my glasses anymore! When those thoughts creep into my mind (or out of my mouth!) I try to remember that each and every wrinkle, ripple, and roll is me. I embrace all of who I am and consider myself lucky to be turning 60! After all, I want to be mentioned on the TODAY Show when I turn 100! Willard Scott will surely make a cameo appearance to announce my momentous day!
I know it might seem counterintuitive to all of the age-phobes out there, but I feel stronger, healthier, and more empowered today than I did when I was 40! For me -- and for many women -- 60 is the new and improved 40. For us, gone is the archetype of the grandma-esque, stout menopausal woman with white hair. My mom is 93 and I have never seen a gray hair on her head! She is still going to the beauty salon every week -- her head full of rollers, teasing, and hair color! You can bet I am following her lead... sans the rollers and teasing, that is! Frankly, most of my friends are grandmas, but they don't look anything like that old grandma we often picture sitting in a rocking chair. They are biking, surfing, and hiking with their grandkids. They are full of life -- amazing, awe-inspiring life!
What a joy it is to be 60 and leading a healthy, vital- and purposeful life, surrounded by the love of friends and family! Celebrate with me... Happy birthday to all of us!
Let's hang out! September is Menopause Awareness Month! Celebrate by joining us for a special Menopause Awareness Month Menopause Mondays on Monday, September 16th at 5:30PM PST 8:30 EST! Ellen will be hosting a live and interactive Google Hangout where guests will discuss their own menopause stories and Ellen will answer audience questions about everything menopause!
If you want to share your menopausal story on-camera during the Hangout, submit your menopause story to Ellen at firstname.lastname@example.org by September 10th. All you need is a microphone and a video camera on your computer. If you have any questions you want answered, comments, or feedback from the last Hangout email them to email@example.com. Sign up here!
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Ellen Dolgen is an outspoken women's health and wellness advocate, menopause awareness expert, author, and speaker.
After struggling through the silence that surrounds menopause, Ellen resolved to help women reach out and end the confusion, embarrassment, and less-than-lovely symptoms that come with "the change." Her passion to be a "sister" to all women fueled Ellen's book, Shmirshky: the pursuit of hormone happiness. As a result of her women's wellness journey, and in response to the overwhelming thirst of her ever-expanding audience for empowering information, Ellen's weekly blog, Menopause MondaysTM was born.
Menopause MondaysTM allows Ellen an expansive platform from which she broadens her discussion of menopause, women's health, and life as a menopausal (and fabulous!) woman. Her weekly Menopause News Flash provides a one-stop shop for the latest menopause and women's health news and research, allowing women the access and know-how needed to take charge of their health and happiness. In addition to Ellen's ever-growing social media presence, EllenDolgen.com has fast become "the place" on the web for informative and entertaining women's menopause and wellness engagement. In 2012 and 2013 EllenDolgen.com was named first on the list of the "Best Menopause Blogs" by Healthline. Ellen is also a regular contributor to over a dozen leading women's health blogs. Her motto is: Reaching out is IN! Suffering in silence is OUT!
Ellen has appeared on the "TODAY Show," "NBC Nightly News", the "Rachael Ray Show," "The Doctors," Oprah Radio, Playboy Radio, NPR's "Tell Me More," Doctor Radio, and dozens of regional and national media outlets. Ellen is also one of the first regular contributors to debut on The Huffington Post's recently added site, Huff/Post50, which targets 116 million Americans over the age of 50.
The Alzheimer's Prevention Cookbook by Dr. Marwan Sabbagh and Beau MacMillan. Published by Ten Speed Press. (The following slides were reprinted with permission from The Alzheimer’s Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group)
The key to this recipe is using a ripe, in-season peach. It’s always good to get to know the produce guys at your local grocery store because they will let you know when peaches are in their prime. Peaches contain numerous nutrients that are good for your body, including niacin, thiamin, potassium, and calcium. They are also high in beta-carotene, which promotes healthy hearts and eyes. The darker the peach’s color, the more vitamin A it has in its pulp. Peaches may also help in maintaining healthy urinary and digestive functions. There’s some evidence that flaxseed oil may help reduce your risk of heart disease, cancer, stroke, and even diabetes.
MAKES ABOUT 3 CUPS 11/2 cups apple juice 1 ripe peach, peeled, pitted, and chopped (about 3/4 cup) 3/4 ripe banana, peeled and chopped 1 tablespoon vanilla yogurt 6 ice cubes 2 teaspoons honey 2 teaspoons flaxseed oil Combine the apple juice, peach, banana, yogurt, and ice in a blender and puree until smooth. Add the honey and flaxseed oil and puree briefly to incorporate. Pour into glasses and serve right away.
Think outside the (cereal) box: fried rice is a great way to fuel up with carbs in the morning. With brown rice, lots of fresh vegetables, and a minimal amount of fat, this recipe is a healthy take on fried rice and is high in vitamin B6. Lop chong is a dried, cooked Chinese sausage with a slightly sweet and smoky flavor; it will require a trip to the Asian grocery store, but you can choose to leave it out.
MAKES 4 SERVINGS Fried Rice 2 tablespoons chopped lop chong (Chinese sausage; optional) 1/4 cup vegetable oil 1 tablespoon chopped garlic 1 tablespoon peeled, chopped fresh ginger 1 green onion, white and green parts, chopped 2 tablespoons diced red onion 1 or 2 leaves baby bok choy, thinly sliced 1/4 cup shredded red cabbage 5 sugar snap peas, cut into thin strip on the diagonal 2 cups cooked and cooled brown rice 4 tablespoons soy sauce 4 tablespoons mirin Eggs and Garnishes 2 large eggs, beaten 1 teaspoon sesame seeds 2 tablespoons toasted cashews, chopped 1 green onion, white and green parts, sliced thin on the diagonal 2 tablespoons chopped fresh cilantro To make the fried rice, in a large wok or large skillet over high heat, fry the lop chong until rendered, less than a minute. Transfer the lop chong to a paper towel–lined plate and discard the fat. Set the wok over high heat and heat until very hot. Add the oil to the wok. Add the garlic, ginger, chopped green onion, red onion, bok choy, cabbage, and snap peas. Cook, stirring, for 1 minute, or until the vegetables have softened and you can smell the ginger. Add the rice and continue to cook, stirring, until everything is coated, 2 to 4 minutes. Add the soy sauce and mirin and toss well. Remove the wok from the heat. To cook the eggs, heat a small nonstick skillet over medium heat. Spray the pan with nonstick cooking spray, and then pour in the beaten eggs. Cook, gently stirring the eggs, until scrambled but still moist. Transfer fried rice to a serving bowl and top with the scrambled eggs. Sprinkle with the sesame seeds, toasted cashews, and diagonally cut green onion and serve right away.
This is not your average tuna sandwich. For one thing, it’s more like tuna tartare on bread. For another, it’s a very brain-healthy meal. Spinach Pesto Yogurt, not mayonnaise, holds the tuna mixture together, which keeps the amount of saturated fat to a minimum. Tuna is an excellent source of omega-3 fatty acids, the pistachios provide vitamin E, and the raisins are a good source of polyphenol antioxidants. Because the tuna is not cooked in this recipe, be sure to purchase sashimi-grade tuna; ask the fishmonger if you aren’t sure about the quality of the tuna on offer at the seafood counter.
MAKES 2 SANDWICHES 8 ounces sashimi-grade ahi tuna, diced small 2 tablespoons Spinach Pesto Yogurt 2 tablespoons golden raisins 1/4 cup shelled unsalted roasted pistachios, chopped Juice of 1/2 lemon 4 slices rye bread, toasted 1/2 cup alfalfa sprouts 1 teaspoon extra-virgin olive oil Spinach Pesto Yogurt Makes about 3 cups 2 cups loosely packed baby spinach 1 cup extra-virgin olive oil 1/4 cup pine nuts 2 tablespoons grated Parmigiano-Reggiano cheese 1 clove garlic, peeled Juice of 1 lemon Pinch of salt Pinch of freshly ground black pepper 1 cup low-fat or nonfat plain yogurt In a medium bowl, combine the tuna, Spinach Pesto Yogurt, raisins, pistachios, and lemon juice, and mix well. Lay out two of the bread slices on a work surface and divide the tuna mixture evenly among them. Put the alfalfa sprouts into a small bowl, drizzle with the olive oil, and toss to combine. Top each portion of tuna with half of the alfalfa sprouts and top with the remaining slices of bread. Cut each sandwich in half and serve right away. Combine the spinach, olive oil, pine nuts, cheese, garlic, lemon juice, salt, and pepper in a blender and puree until well blended. Pour the mixture into a bowl, add the yogurt, and whisk until incorporated. Serve slightly chilled. The mixture will keep in an airtight container in the refrigerator for 3 to 4 days.
MAKES 4 SERVINGS Tomato and Sweet Pepper Stew 3 tablespoons olive oil 1 tablespoon finely chopped garlic 1 small shallot, finely chopped 1 fennel bulb, diced large 2 yellow bell peppers, seeded and diced large 3 yellow tomatoes, cored and diced large Pinch of saffron threads 2 tablespoons Pernod or other anise liqueur, such as ouzo or anisette 1 cup white wine 2 cups Brain-Boosting Broth Salt and freshly ground black pepper Fish 2 tablespoons olive oil 4 (6-ounce) skin-on striped bass fillets Salt and freshly ground pepper 11/2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish Preheat the oven to 350°F. To make the stew, in a large saucepan over medium heat, warm the olive oil. Add the garlic, shallot, fennel, and bell peppers and cook, stirring occasionally, until the vegetables soften, about 10 minutes. Add the tomatoes and saffron and continue to cook until the tomatoes soften slightly, about 2 minutes. Pour in the Pernod, bring to a simmer, and cook, stirring, until almost evaporated. Add the white wine, bring to a simmer, and cook until the liquid is reduced by about half, about 5 minutes. Pour in the broth, season with salt and pepper, and simmer uncovered for 15 minutes to bring the flavors together. While the stew is simmering, cook the fish. In a large ovenproof skillet over medium-high heat, warm the olive oil. Score the fish fillets with a knife and season them with salt and pepper. Add the fish fillets to the skillet skin side down and cook until the skin is golden brown and crisp, about 3 minutes. Slide the skillet into the oven and cook until the fish skin is opaque and flaky, about 5 minutes. Divide the stew among four plates and place a fish fillet on top. Sprinkle with parsley and serve right away. Brain-Boosting Broth Makes 2 quarts 8 quarts water 3 carrots, coarsely chopped 2 white onions, coarsely chopped 2 celery stalks, coarsely chopped 2 bulbs fennel, coarsely chopped 1 parsnip, coarsely chopped 12 cloves garlic, chopped 1/4 cup fresh ginger, peeled and chopped Stems from 1/2 bunch fresh flat-leaf parsley 1 bunch green onions, green and white parts 1 stalk fresh lemongrass, cut in half lengthwise 1 tablespoon salt 1 teaspoon black peppercorns 2 cloves 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 bay leaf Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours. Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month.
Spaghetti squash is an often-overlooked vegetable. But it’s a very powerful ingredient from a brain-health perspective: it’s low in saturated fat, very low in cholesterol, and a good source of niacin, vitamin B6, and pantothenic acid--plus spaghetti squash is a very good source of vitamin C. In this recipe, strands of baked spaghetti squash are the backdrop for sweet caramelized onions that contrast against salty, savory Parmesan cheese. This dish will appeal to adults and kids alike, and it’s a great way to get pasta lovers to eat more vegetables.
MAKES 4 SERVINGS Olive oil 1/2 spaghetti squash (about 2 pounds), seeded 1 tablespoon unsalted butter 1 medium yellow onion, thinly sliced Curry Salt 1/2 cup grated Parmigiano-Reggiano cheese 1/3 cup chopped fresh chives 1 ripe tomato, cored, seeded, and diced Fresh cilantro leaves, for garnish Preheat the oven to 350°F. Drizzle a rimmed baking sheet and the flesh of the squash with a little olive oil. Set the squash half cut side down on the baking sheet. Sprinkle 2 tablespoons of water over the squash and bake, uncovered, until a fork inserted into the thickest part of the flesh meets no resistance, 30 to 45 minutes. Let cool to room temperature. In a large nonstick skillet over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until lightly caramelized, about 5 minutes. Set aside. Using a fork, scrape the squash from the skin into a medium bowl; the flesh will separate into spaghetti-like strands (you should have about 21/2 cups). Return the skillet with the onion to medium heat and add the squash. Cook, tossing gently, just until heated through, 1 to 2 minutes. Season to taste with Curry Salt; go easy because the cheese will add salt, too. Toss in the cheese and chives and transfer to a serving bowl. Sprinkle with the tomatoes and cilantro and serve right away. Curry Salt Makes about 1/2 cup 1/2 cup fleur de sel 4 teaspoons curry powder Mix the salt and curry powder until well combined. Store in an airtight container in a cool, dark place (the flavor of the salt gets better with age). This recipe will not go bad over time.
MAKES 4 SERVINGS 11/2 cups Brain-Boosting Broth 3/4 cup quinoa, rinsed 1 teaspoon curry powder 1 teaspoon minced fresh ginger 5 to 7 green onions, white and green parts, chopped 1/4 cup chopped fresh basil leaves 1/4 cup slivered almonds, toasted 1/4 cup dried cherries, chopped Pinch of salt Pinch of freshly ground black pepper Juice of 1 lemon 2 tablespoons extra-virgin olive oil In a medium saucepan over high heat, bring the broth to a boil. Add the quinoa, curry powder, and ginger. Turn down the heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Transfer the quinoa to a rimmed baking sheet, distribute in an even layer, and let cool to room temperature. When cooled, put the quinoa into a medium bowl and add the green onions, basil, almonds, and cherries. Sprinkle with the salt and pepper and toss to combine. Drizzle with the lemon juice and olive oil and toss again. Serve at room temperature or lightly chilled. Brain-Boosting Broth Makes 2 quarts 8 quarts water 3 carrots, coarsely chopped 2 white onions, coarsely chopped 2 celery stalks, coarsely chopped 2 bulbs fennel, coarsely chopped 1 parsnip, coarsely chopped 12 cloves garlic, chopped 1/4 cup fresh ginger, peeled and chopped Stems from 1/2 bunch fresh flat-leaf parsley 1 bunch green onions, green and white parts 1 stalk fresh lemongrass, cut in half lengthwise 1 tablespoon salt 1 teaspoon black peppercorns 2 cloves 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 bay leaf Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours. Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month.
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