Now finished having children, I decided about two months ago that it was about time I got myself back in shape.

So I embarked on a pretty intensive exercise programme from beachbody.co.uk, which is doing exactly what it says on the box and whittling the fat from my body.

But as anyone over the age of thirty-five knows, losing the fat is only part of the story – you also have to take good care of what gets left behind!

So recently I went in search of a treat of a new body cream, to reward myself for all my hard work and keep my skin in tip-top condition as I continue to shrink underneath it.

I was prepared to pay for something special (though I was in the supermarket, so it was never going to be more than a tenner!), a new body cream, preferably with the undisputed firming qualities of Q10.

However, as I was browsing, I remembered my super-creamy, bargain find of a face cream from Derma Intensive, and decided to have a look to see if they did a body cream.

Sure enough, for the grand total of £2.78, I came away with not one but two large pump-action bottles of Derma Intensive body cream, both with Q10, one double-moisturizing!

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If you’re reading this, you obviously spend time online, and if you spend time online, you won’t have been able to miss the constant adverts telling you to ‘click here for the ultimate simple trick for losing belly fat’, or words to that effect.

Not wanting to spend the next six months being inundated with random flashing pop-ups telling me I’ve won stuff, until I eventually give up and buy a new computer just to get rid of them, I haven’t clicked on any of these links. However, as an apple shape, I am always on the lookout for tried and tested ways to reduce my middle. I went looking for the best diet tips online.

Spurred on by the idea that there is a ‘secret belly-busting trick’ out there, I did an online search of more reputable sources and found, on WebMD, some evidence supporting a role for a calorie-controlled diet rich in fruits, vegetables, lean protein and, most importantly, whole grains and monounsaturated fatty acids (MUFAS), which are found in avocados, nuts, seeds, olives, soybeans, chocolate, olive and canola oils.

I also came across several sources that second the benefits of flaxseeds and whole grains, as well as advocating red and blue berries, and yoghurt. Sounds like the perfect recipe for a belly-busting breakfast smoothie if you ask me!

Other sites talk about super-foods such as broccoli, spinach and tomatoes, and super-drinks such as green tea and plain old water.

In essence, part of the ‘secret’ seems to be what we have always known as a ‘healthy, balanced diet’!

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This week’s ‘Beauty Blogger Post of the Week’ award goes to Laura, author of Lollipop Loves.

Laura works in a pharmacy by day and blogs by night. She has a fondness for lipstick, cupcakes, and cups of tea, though not necessarily in that order.

She also loves London, chocolate, designer things she cannot afford, bubble baths, Rachel McAdams, peonies and cwtching (which is like cuddling but so much better).

Our beauty blogger has a great recipe; perfect for vegetarians or anyone who is keen for an evening’s break from all things meaty. Thanks for sharing Laura!

Chunky Vegetable Chilli

Since I’ve decided to stop eating meat, I’ve had to think a little more about my meals. Before I could just rustle up something in a matter of minutes, and whilst I can still do that now, I need to get out of the mind-set of making meat the focus of the dish.

One of my favourite dishes is chilli con carne. Love the stuff. When I’m being naughty I love it with spicy salsa, sour cream, guacamole and tortilla chips, as well as a sprinkling of cheese and a serving of rice. Mmm. To make my vegetarian version, I literally walked around Morrisons and put whatever I thought would work well into my basket. That must’ve been a brilliant method because for a first attempt, I am thrilled. It was really enjoyable and I didn’t miss the minced beef at all. Yum!

INGREDIENTS

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It is thought that Henry VIII planted the first pomegranate tree in England. Perhaps the tyrannical King foresaw the future of a cranky country racked with fatigue?

New research suggests that pomegranate juice is a natural stress relief. Not that the delicious fruit did much to calm crazy Henry!

Let’s call him an exception to the rule.

Researchers at Queen Margaret University, Edinburgh studied the physiological effect of daily consumption of 500ml of pure pomegranate juice over a two-week period.

The study found that having the drink every day resulted in lower stress hormones and a reduction in blood pressure.

By the sounds of things, a shot of P-juice will work wonders on those days when you stand in dog doo, miss your bus, fumble your pitch, leave your lunch at home, push ‘send’ instead of ‘delete’, spill coffee on your £100 blouse etc…

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I’ve heard of sweet sour, salty and bitter – four familiar tastes – but I haven’t heard of “umami.”  In the last decade, the taste of umami has apparently established itself as the fifth familiar flavour, and is gaining influence in the food world.

What is umami?

Umami is a Japanese word that means “pleasant savoury taste” and in popular culture simple means “savouriness”.

The ‘meaty ’or ‘brothy’ flavour that characterises umami is created by the Glutamic Acid present in certain foods.

Interestingly, our first encounter with umami is breast milk, which is high in glutamates – according to a study published in The American Journal of Clinical Nutrition. In an article for Redonline, Tabitha Stapely describes Umami as follows:

Neither sweet nor salty, umami is that delicious, satisfying, savoury taste that we get from foods such as Parmesan cheese, mushrooms, broad beans, broth and red wine. Foods and beverages at their peak, and those that are aged, dried, cured, fermented, roasted, or toasted are rich in umami. Older animals with very well exercised muscles tend to have more umami, as do fish that are heavy swimmers, such as mackerel, salmon, and tuna.

British Airways, with the help of Heston Blumenthal, has revamped its menu to include umami ingredients in a bid to reduce the sodium content of its inflight meals which have traditionally had to rely on salt to counteract the taste-killing factors of altitude, air conditioning and reduced oxygen levels.

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