One of the best ways to address health issues, especially during the menopausal transition, is to become a better fat burner (BFB for short). This basically means taking steps to ensure that the body is set up to easily, readily, and preferentially burn fat for its energy needs. The end results include hormone stabilization, increased energy, decreased chronic disease risk; and, in many cases, a transformed physique. Becoming a BFB is so life-enhancing that it is a major focus of my consultations, eBook, Menopause Happens: Own the Change, and the new BFB-Badge-of-Approval!
Each weekday I will award BFB-Approval to specific web content that, in one way or another, encourages better fat burning. Recipes, articles/posts, websites/blogs, research findings, supplements, books, podcasts, apps, videos, kitchen gadgets, workouts, and even people are eligible. Exemplifying hormone optimization and sustainability for the long term, BFB-approval will only be given to content that is both good for the body and easy to incorporate into daily life. Each day’s award will be posted via Facebook, Twitter, and Pinterest as well as in the weekly Menopause Happens Happenings post, so sign up and follow however you please.
To get things rolling, I will share the BFB details of a flavorful dinner I prepared this week and give out a few BFB-Badges along the way. Because this meal was nutrient dense, low in countable carbohydrates, moderate in protein and contained plenty of natural fat, it easily met BFB standards. While pan frying boneless chicken thighs and a red onion in bacon drippings, I made the pesto. When the chicken had finished cooking, I added the pesto to the pan along with enough red wine to help things “marry”. After low simmering for a bit, it was served over shirataki fettuccine.
Shirataki noodles have been a part of Asian cuisine for more than 1,000 years. Made from the konjac plant, gluten free, and high in soluble fiber, the countable carbohydrates are less than 4grams per serving—compare that to the 43grams in a serving of regular pasta. Shirataki noodles can be prepared in a variety of ways—for this dish they were par-boiled for 2-3 minutes. Because many brands contain soy (which I generally avoid) shirataki noodles are commonly found in the refrigerated tofu section of grocery stores. Typically, I buy either Nasoya or House Foods brands, neither of which contain soy. Out of the bag there is a detectable “natural” aroma which can be rinsed away with cold water. A BFB-Badge goes to: What are Shirataki Noodles by Cathy Wong, ND
Most pesto is made using a lot of basil and the recipe I followed was no exception. I love that you can now find live potted herbs in many grocery store produce sections. I find that the potted price is usually less than buying the herbs loose and I always get some extra mileage from the plant. The pesto recipe also earns a BFB-Badge: Dairy Free Pesto Sauce/Against All Grains. It was made using a food processor, which I don’t have, but luckily my stick blender was up to the task. A cost saving tip is to use pistachios in place of the pine nuts. I also make shredded parmesan available for the dairy consumers in the family. Contact me with your own BFB submissions or add them freely to comment fields.