How many balls have you dropped this week, NAME?

I dropped 2 on Monday.

I misread my schedule on Tuesday (after reading it 3 times!), which meant being an hour early and thinking the other person didn't show after waiting 20 minutes.

I left the meeting only to realize later that I missed the other person (and the appointment) because I was an hour early!

Tell me I'm not alone in the frustration of your brain not performing like it's used to.
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Have you felt more brain fog since you turned 40?

Do you forget little things like where you left your keys or your phone, walk into a room and can't remember why, lose your train of thought mid-sentence, or have trouble remembering names?

Recent research shows that about 60% of women in midlife struggle with brain fog as part of perimenopause.

Does this mean you're on your way to early-onset dementia?

Not necessarily. According to research by Dr. Lisa Mosconi, Ph.D., most women recover cognitive function post-menopause.

But if you have a family history of dementia, it's a good idea to get yourself checked out.
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​Read this blog post for 7 strategies to promote brain vitality and decrease brain fog, including:

• Beat brain fog with movement
• Eat brain-boosting foods (see recipe below!)
• Challenge your problem-solving skills
• Get better sleep
• Stress less and breathe deeper for better brain health
• Create meaningful connections
• Be proactive with health check-ups

RECIPE SHARE

Here's a twist on a meal idea I learned from The Bike Guy. His first "super burrito" was back in high school when he and his buddies rode bikes to Wallow Lake for a cool swim, then grabbed a super burrito with a chocolate banana milkshake before riding back to town.

This recipe is loaded with brain-healthy ingredients like beans, roasted veggies, whole grains, and fermented foods. It's based on a sheet pan recipe from the Half Baked Harvest Blog - a good resource for new recipes.​
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Easy Sheet Pan Super Burritos with Tofu and Black Beans Serves 6

1 package of extra-firm tofu, drained and pressed to release water, cut into ½ inch cubes

3 TBSP olive oil

3 cloves garlic, chopped

3 TBSP taco seasoning (low sodium if possible)

1 yellow onion, sliced

2 bell peppers, sliced

1 poblano pepper, sliced

8-10 whole wheat tortillas, warmed

1 package of cabbage slaw

1 avocado, soft-ish

1 lime, juiced

½ cup fresh cilantro, chopped
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Yogurt Dressing

¾ cup plain Greek yogurt

¾ cup salsa verde

1-3 Tbsp pickled or fermented jalapenos, chopped

½ cup cilantro, chopped

¼ cup crumbled feta cheese

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Preheat oven to 425°F

On a baking sheet, toss the cubes of tofu with olive oil, garlic, and taco seasoning. Add the bell peppers, poblano pepper, and onions. Sprinkle with salt and pepper to taste.

Arrange tofu and vegetables as a single layer on the baking sheet. Bake for 20-25 minutes or until the tofu is browned and the peppers are beginning to char.

While the tofu and vegetables are roasting, combine cabbage slaw, avocado chunks, lime juice, and chopped cilantro in a medium-sized bowl.

Next, make the yogurt dressing. Combine all ingredients in another medium bowl. Mix well.

When the tofu and vegetables are done, stuff about ⅔ cup of tofu and vegetables into a warm tortilla. Repeat with a second tortilla. Fold the tortillas and lightly press them closed.

On a plate, put two filled tortillas "back to back", folded edge to folded edge. Top with cabbage slaw and yogurt dressing. The salad and yogurt dressing are what make this a super burrito!

Enjoy leftovers for quick, easy lunches. Keep the burritos, slaw, and yogurt dressing separate until you're ready to eat them.

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Here's to delicious brain vitality!

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Have a great weekend, savoring food and your body!

Amanda

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PS: Harness the power of intuitive eating to improve brain health after 40. Add these 7 essential strategies to keep your mind sharp. Read the blog or listen to the podcast episode!​