What do you eat for breakfast to help with boosting your hormones and weight-loss? Try this, it’s quick, easy, and delicious. https://beacons.ai/elegantlyfree.com?__v=14.179.0

There are two types of bank holiday women. The “I’ve earned this,” woman… and the “why do I feel awful after this?” woman. Which one are you? Bank Holidays are where routine goes to die. Late breakfasts. Random snacking. A glass of something before noon (no judgment). And honestly? That’s not the problem. The problem is when your body — already navigating perimenopause — gets completely blindsided. Blood sugar swings. Energy crashes at 3 pm. Mood dips that feel… disproportionate. So here’s the reframe: You don’t need to be “perfect.” You need anchors. No rules. Anchors. → A proper protein-based first meal → Eating before you’re starving → Pairing treats, not free-falling into them That’s it. That’s the difference between “I enjoyed myself” and “I need three days to recover.” Which used to be me. Tomorrow, I’ll show you exactly what that looks like in real life (including what I actually ate on Bank Holiday Monday). Eggs - protein Avocado - monounsaturated fats, fibre Walnut toast - protein, fibre, healthy fats Add salmon - omega-3 fats

Have you downloaded the shopping list? What have you made that sustains you? Share the link with your peer groups, friends and family. Let’s all help each other. https://beacons.ai/elegantlyfree.com?__v=14.179.0

Mushroom soup is an excellent dietary choice for managing perimenopause symptoms due to its high nutritional value, hormone-balancing properties, and ability to support bone health. Mushrooms are rich in Vitamin D, B vitamins, and fibre, which help manage weight gain, improve energy levels, and reduce inflammation. This healthy soup can be changed to suit your taste. Use one veg like carrot, mushroom, or any mixture of vegetables you have in the fridge. This is a universal soup you can make in advance and freeze or make for the whole family on a winter's day. 2 tbsp Sunflower or Olive oil 2 Red or white onions, roughly chopped 400g (14oz) Root vegetables, any kind (carrots, turnip, leek & potato, parsnips, sweet potatoes, mixed vegetables), peeled and cut into rough chunks 1-2 Cloves garlic, thinly sliced, or crushed 2 Chicken or vegetable stock cubes Salt & ground black pepper Serve with sourdough bread. See YouTube for the recipe. Freshly chopped parsley or mixed herbs (optional) Method 1. Heat the oil in a large non-stick saucepan and gently fry the onions until softened and just beginning to brown, stirring regularly. 2. Add the chopped vegetables and cook for 5 minutes more, stirring occasionally. 3. Stir in the garlic and cook for a few seconds more. 4. Crumble over the stock cubes, add 1 litre/1¾ pints of water and bring to the boil. Reduce to a simmer. Cover the pan loosely with a lid and cook until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others. Remove the pan from the heat and cool for 10 mins to make it safer to puree. 5. Puree the soup until smooth and season with plenty of salt and ground black pepper. Add a splash of boiled water if the soup is a little thick. You may also like to add some cream for a creamier soup, depending on your taste. 6. Ladle into bowls, top with freshly chopped herbs, and serve with sourdough bread. TIP Leave the soup chunky and don't puree for a hearty, biteable soup. https://beacons.ai/elegantlyfree.com