What Do You Eat?

If I eat only fruit and vegetables, I am usually hungry again in about two hours. In order to maintain a comfortably full feeling for hours longer, I combine nuts, seeds and ancient unprocessed grains with my meals. This combination creates a balance of nutritional needs so that your body isn’t sending you “hungry again” messages in two hours.



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After correcting some health issues for which I was facing surgery, I came to the full realization that indeed, you are what you eat. I was eating the typical American diet of meats, cheeses, sauces and other available processed foods which are toxic for many of us. Eating this way caused me to have several debilitating migraines per week, as many as seven sinus infections a year, inflammation of the joints so severe that I experienced pain while standing or walking even in flats, as well as many digestive issues.


A vegan diet works well for me about 95% of the time. I do have a couple of wild caught pieces of grilled fish each month, and on rare occasions, I will add butter to a piece of freshly baked superb bread. Mr. Mickey and I occasionally share a wonderful dessert. The point is that I don’t make this a habit at every meal or even every week. I save my splurges for the very best of these treats. I almost never eat everything on a plate that I did not load. For example, when I am served an entree in most American restaurants it is typically portions I would consume during two or even three meal times, not just one. I always stop eating before I feel full. There is no worse feeling than being bloated and feeling stuffed.


I make a large pot of the porridge described below every week and have it a couple of times over the next couple of days. Depending on how you prepare it, you can enjoy it for breakfast or as a side-dish with later in the day meals.



Breakfast
Breakfast



Susan’s Power Porridge


About 2 cups of Vanilla Unsweetened Almond Milk or Coconut Milk (add slowly to control consistency)
2 Tablespoons of steel cut oats
1 Tablespoon lentils (I add a teaspoon each of three colors)
1 Tablespoon of amaranth
1 Tablespoon of millet
1 Tablespoon Chia Seeds
2 Tablespoons flax seeds (I grind them in a coffee grinder)
Add the following items near the end of cooking time and stir often to avoid sticking.
2 Tablespoons of rolled oats (Added near the end of cooking time. Needs about five minutes cooking time.)
1 Tablespoon Hemp Hearts (Add at the end of the cooking time or sprinkle on top.)
1 Tablespoon sunflower seeds and/or sesame seeds
1 Tablespoon natural raw walnuts
1 Tablespoon natural raw pecans
1 teaspoon of Red Star Nutritional Yeast (This is not brewer’s yeast.) It supplies B vitamins.
1 Teaspoon of Blackstrap Molasses


I cook the porridge for about twenty minutes starting out on high and then turning down the heat to medium and stirring often. The lentils need to be tender but not mushy.


When having this for breakfast, you may like to add some of these fruits.
3 Large dates (pits removed) cut in half
1/2 sliced banana or any fresh berries
Spices you might like to add, cinnamon, ginger, allspice, nutmeg or ground cloves.


If you have this porridge as a side dish at lunch or dinner, you can use vegetable stock (no salt added) or water to warm it. It is ideal as a small side dish with a late lunch including a salad, rinsed and drained organic (no salt added) canned beans (I like to make my own), sauteed mushrooms, garlic, and onions.


If the porridge is a bit too watery, continue to cook while stirring for a few more minutes.


As in all the things I share with you, these results are from my personal experience. Before starting any new exercise program or way of eating, please talk to your Doctor to make sure it is the right choice for you and your health.

Susan Street

Blogger for SusanAfter60.com

26 Comments
  1. That recipe sounds very filling. Would you be able to provide an example of how to add protein to a salad so that it is more filling? Sometimes I add tuna but I’m nervous about eating too much tuna/mercury.

    1. You need not worry about adding protein. We actually get much more than we need.
      Below is a list of 10 high-protein vegetables that you should eat often.
      Peas
      Spinach
      Kale
      Broccoli
      Sprouts
      Mushrooms
      Brussel Sprouts. This cruciferous vegetable is not only high in protein, but also fiber.
      Artichokes

  2. I just discovered your blog in October and have been ‘catching up’ on your posts. I just turned 63 on Friday. Since March, I too have been eating much healthier and I feel SO much better and have lost 56 lbs. I have appreciated all your tips and insights and fashion. Thank you so much for sharing!

  3. Thank you for that recipe! I’m always looking for new healthy was so I can “mix things up”. If you have a favorite easy salmon recipe, it would be great if you could share it with us.

    1. If we eat salmon, it is wild caught not the horrid farmed stuff. I don’t cook at home, so I only order it grilled when we are in a better restaurant that offers the wild salmon.

      1. You are so right Susan about the salmon. I started researching it about 10 years ago and never eat farmed salmon. It is gross! Wild is the only way to go. I do cook and order mine from a fisherman in Alaska. Thank you the the healthy insight and great recipe.

  4. Thank you, Susan. We love this delicious, nutritious porridge in our home! To make it quickly in the morning, I’ve made up packets of the pre-measured ingredients, except milk and fruit, and stored them in the freezer. It’s easy to heat the milk, add the packet and fruit and simmer.

  5. This porridge sounds delicious ! Im going to try it tomorrow. I love your blog and all of your fashion advice, as well as recipes. And allowing all of us that follow you, to tag along on your wonderful adventures ! I just turned 51 in September and was feeling a bit low, and then I found your blog. I look forward to reading each and every post. You’ve made me feel so much better about my 50’s. Thank you for that !!

  6. HI Susan,
    Thank you for sharing this. I bought all of these ingredients a while back and didn’t use all of it. I store them in my refrigerator. Is there a shelf life on any of these items? Thanks.

    1. I always keep nuts and grains in my fridge. The oats, lentils, and the dried beans stay in the pantry. After about six months, the remaining items might need to be tossed. I eat this every day in some form, so I use the ingredients fairly quickly. After that first investment, it isn’t so expensive because you are just replacing what you run out of each week.

    1. Yes. I start with the items that need to be cooked the longest. Groats (when I use them), lentils and steel cut oats, amaranth and millet also go in early. There is no science to this. I just stir and add more almond milk if it gets dry and if it’s too watery I cook and stir it a little longer.

  7. I am delighted to have found your blog and appreciate each post. On an earlier post you mentioned the book Eat to Live. I have borrowed the book from the library and am integrating some of Dr. Fuhrman’s wisdom into my way of eating. I cannot tell you how grateful I am to learn about this healthy lifestyle. I doubt if the old way of eating will seem enticing after a few months on his programme.

    Thank you again, Susan, for your wonderful and helpful posts. You are an inspiration. I learn so much from you.

    Merry Christmas and a Healthy and Happy New Year
    Honey Bee

  8. Hi Susan-I have been thinking of switching to (mostly) Vegan due to digestive problems and the fact of needing to drop 40-50 lbs. I would like to stat the New Year on a healthier note. I love your ideas but was also wondering if you possibly have a favorite Vegan cookbook with relatively easy recipes. Thank you. Love reading your blogs.

    1. I never follow a recipe or even cook that much. I do try to eat fresh fruits and vegetables when they are in season and in their most natural state. That means I steam veggies or wash them, cut them up and make a big salad often. Dani Spies is one of my favorite coaches. She has a great YouTube channel where she shows you how to make lots of dishes. She isn’t Vegan but she shows you how to cook a lot of unusual vegetables for example. This is another site that might be helpful to you.

  9. You certainly are slim and trim,so whatever you are doing works for you.I just read the ingredients in the porridge and Feel overwhelmed.You should write a book.You have so many good ideas and you always look so put together and polished.I would love to know how you started on this vegan journey and what type of exercise you find the most beneficial for women our age.Thanks and Happy New Year.Linda

    1. I started this journey when I was overweight and very unwell at age 55. I read the book “Eat to Live” by Dr. Joel Fuhrman which taught me what to eat and why. I embraced the new way of eating and quickly lost 45+ pounds and have kept it off. Best of all, my good health returned! I am not vegan, but most of my food choices include vegetables, ancient grains, nuts, seeds, fresh fruits, and lots of purified water each day. I feel best when I eat this way and go for a long brisk walk each day. I love to swim, ride a bike, go for a hike in the mountains, or just go for a walk in my neighborhood. Being outside and in motion is good for my spirit.

  10. About how many servings is this recipe? I understand the need to eat until satisfied and not “full”. However, I am just starting out on this health journey and I don’t have those internal regulators in place yet. : )

  11. Susan, I’m curious how often you shop, or how you store fresh vegetables and fruit. Like you, I live alone, and I have a hard time cooking without wasting a lot of food. At the end of the week I usually throw away lettuce, broccoli, berries, mushrooms and other items because I couldn’t eat it all. I have a demanding job and don’t want to buy groceries every few days. Thanks for your tips!

  12. Susan: I know it has been a while since you posted this, but I want to thank you for sharing this wonderful information. I have been eating this way for a while now, and my most recent cholesterol blood work showed a drop of 60 points. Luckily, I have a GP who follows the Mediterranean (which I know is bit different than your diet) so he is able to advise me on food choices. I am going to go back and find your video on how your organize your pantry today, my 60th birthday! You are an inspiration.

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I blogged for five years as Fifty, not Frumpy. Now that I am sixty, I am honoring this new decade with a great new website SusanAfter60.com

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