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Style

Check out our latest style tips and picks to look fabulous over 50!

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The latest in nutrition and fitness to be healthy over 50!

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Whether you're setting up a business or looking for employment, make sure you're marketable over 50

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  1. Al Fresco Dining Recipe: Crab pâté with tarragon and pink grapefruit

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    I was asked if I would like to take a look at a new cookbook: Around The Table, the new cookbook from Great British Chefs. It has some fabulous recipes, broken down into sections such as Small Plates, One Pots, Dinner Party Starters. I have been permitted to share some of the recipes with readers. At the time of writing we finally have some sunshine as we come towards the end of a pretty wet summer, so I chose a recipe from the Al Fresco section to start. Crab pâté with tarragon and pink grapefruit Crab always brings a little luxury to proceedings and this foolproof pâté can be made well in advance ready for when friends come round for...
  2. Healthy Eating Barbeque Recipe: Sizzlin’ Sea Bass with Fennel & Sweet Basil

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    Recipe by Grillmaster Chef Brian George Sizzlin’ Sea Bass with Fennel & Sweet Basil Serves 4 Sea Bass is probably my favourite fish and when grill-sautéed with fennel & basil, it simply moves onto another plane. The foil helps keep the fish moist and in-shape, if you feel brave try searing the skin and serve skin side-up!   What you need Sea Bass fillets (unskinned) x 4 Fennel bulb – grated 4 finely sliced garlic cloves 5g roughly chopped sweet basil 5g chopped flat-leaf parsley 1 Lemon – sliced 10g sea salt & 5g black peppercorn 5g fennel seeds 25ml olive oil Plus 4 sheets cooking foil What you do Cut diagonal lines across skin of sea bass Mix fennel, garlic, basil, parsley and place equal amounts on each foil Place fish skin side up on top then sprinkle with salt,...
  3. Healthy Eating Barbeque recipe: Awesome Asparagus with Parmigianino & Lime

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    Recipe by Grillmaster Chef Brian George

    healthy bbq recipe Asparagus with lime image

    Serves 4 (as a starter)

    I think this is one of the simplest, yet most impressive alfresco snacks or starters that you can prepare. I prefer baby or young asparagus with lots of Parmigianino, but please remember to shave; do not grate!

    What you need

    16 Asparagus spears

    Juice of 1 lime

    30ml Extra Virgin Olive Oil

    15ml Balsamic vinegar

    A small wedge of Parmigianino Reggiano

    2 tsp’s Sea salt

    1 tsp Cracked black pepper

    What you do

    Mix lime juice, oil and balsamic plus ½ salt & black pepper

    Coat asparagus and grill slowly on medium, turn frequently and baste occasionally.

    Remove asparagus once cooked through, lightly cover with shavings of Parmigianino and drizzle remaining lime, oil & balsamic, season with salt & black pepper to taste.…

  4. Healthy Eating Vegan recipe from chef Keith Squires: Mojo Rojo (Red Sauce)

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    Recipe by Keith Squires Mojo Rojo (Red Sauce) The raw pepper and paprika give this a fresh vibrant colour. This is a raw food dressing that adds sparkle to a meal. Traditionally served with wrinkly potatoes this could also be used as a sauce on all sorts of fresh vegetable or bean dishes.   Serves 2–3 2 garlic cloves peeled 2 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp ground paprika 1 tsp ground cumin 1 large red pepper deseeded & roughly chopped salt to taste   Keeping the salt to one side, place all the other ingredients in a liquidiser or food processor and blend until they become a smooth purée. Season to taste. Pour over the freshly cooked potatoes.   This recipe is from Keith’s Favourite Vegan Recipes  (available on Kindle ) ...
  5. Healthy Eating Vegan Recipe from chef Keith Squires: Quinoa Tabbouleh

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    Recipe by Keith Squires A traditional tabbouleh would be made from bulgur wheat or couscous. In this version I have used quinoa as it is gluten free and higher in protein. You can vary the vegetables and herbs in the salad. I often include spring onions, baby spinach leaves or celery.   Serves 4 200 g quinoa washed 450 ml vegetable stock 1 tbsp hemp oil or linseed oil 2 tbsp extra virgin olive oil 2 tbsp tamari 2 tbsp lemon juice 2 garlic cloves crushed 1 red pepper diced 1 fennel bulb finely sliced 3 tbsp chopped fresh parsley   Place the quinoa in a medium pan and cover with the stock. Bring to the boil then reduce the heat and cover with a lid. Simmer until the quinoa is cooked. (The grains are cooked when they are still a bit crunchy; there...
  6. Healthy recipes: Mixed Bean Chilli from Keith Squires

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    Recipe by Chef Keith Squires Tried and tested vegan wholefood recipes that are easy to cook and totally delicious from plant based Ayurvedic chef and author Chef Keith Squires. This recipe for mixed bean chilli is from Keith’s book ‘Keith’s Favorite Vegan Recipes’ Mixed Bean Chilli This is similar to a bolognaise sauce, but with a spicy twist of paprika, chilli and coriander. Great served with rice, or as a potato or pie filling.   Serves 3-4 1 tbsp coconut oil 1 onion finely sliced 2 sticks celery finely sliced 1 small red pepper diced 1 tsp ground coriander 1 tsp ground cumin 1 courgette diced 1 carrot diced 2 garlic cloves crushed ½ small red chilli finely chopped ½ tsp dried oregano ½ tsp mixed herbs 1...
  7. Healthy eating recipe: Salmon and Spring Greens Tart with a Walnut and Almond Pastry Crust

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    Recipe by Joanne Wood This tart showcases some of our best Spring ingredients and looks and tastes good enough to be on the finest restaurant menu. Serve with dill pesto (recipe below) and simple steamed vegetables or salad leaves.   (Gluten-free) Serves 4 Tin size: 35cm length x 13cm width x 2.5cm height – loose bottomed (if not using loose bottomed, please add baking paper to the tin before adding the base to allow for easy removal of the tart after baking). FOR THE BASE INGREDIENTS: 100g walnuts 100g ground almonds 150g buckwheat flour 100g unsalted butter (or vegan spread) 1 TBSP xylitol sugar alternative (available as Total Sweet) Pinch salt 1 egg beaten (or 2 TBSP ground flax seeds)   METHOD: Place the walnuts into a food processor and pulse until finely chopped. Add the ground...
  8. Healthy Truffle Recipe

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    Recipe Created by Christine Bailey Superfood Truffles These little chocolate nuggets are supercharged with chlorella to energise the body.   Makes: 16 truffles Preparation time: 10 minutes Chilling time: 4 hours Ingredients: 115g cashew nut butter or tahini 60g maple syrup 2tbsp cacao powder 60g melted dark chocolate 60g dried cranberries or cherries Pinch of sea salt 1tsp vanilla extract 1tsp Sun Chlorella powder 30g shelled hemp seeds   Method: Place the cashew nut butter, maple syrup, cacao powder and melted chocolate in a food processor and combine. Add the remaining ingredients and process to form a dough. Chill in the fridge for several hours until firm enough to roll into balls.   When the mixture is firm use a spoon to scoop out walnut size balls. Roll into balls and place on a sheet of baking parchment. Roll the...
  9. Dark Chocolate Chilli & Orange Flowers Recipe : Sugar Free and Vegan

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    Recipe created by Joanne Wood aka The Balance Kitchen Course: Dessert Cuisine: English Prep time:5minutes Cook time:5minutes Chilling time:3hours Servings: 15 chocolates   You will need: Silicone moulds   Ingredients Option 1 – coconut oil Coconut Oil gives a creamier texture and tends to melt more easily in warmer weather if left at room temp.  Cheapest option and easy to prepare. 100g coconut oil 25g raw cacao powder 5TBSP xylitol – powdered xylitol sugar alternative ground to a powder in a coffee grinder (available as Total Sweet) 2 tsp orange zest 1 pinch chilli powder Option 2 – 100% DARK CHOCOLATE 100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates. 100g 100% dark...
  10. Dark Chocolate Mousse Recipe for Vegans

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    Recipe by Vegan Chef Day Radley   This intense dessert is rich and the perfect end to a romantic or celebratory meal. It can easily be made in advance and sit in the fridge until you’re ready to eat it. Proper prep time : 20 minutes Chill time: 1 hour Serves/makes 2 mousse Skill level: Easy   Ingredients 90g dark cooking chocolate, with at least 60% cocoa solids 120ml aquafaba, water from a can of chickpeas Pinch of cream of tartar 80g frozen raspberries A few chopped nuts   Equipment Large bowl Bowl and pan for melting chocolate Electric whisk Mixing spoon   ?    Possible additions ?     Spices such as ground cinnamon, ginger or cardamom ?     Flavourings such as rum or rose ?     Top with crushed up cookies or whipped coconut cream   Method Put the chocolate in a glass bowl in a pan of water, bring to the boil and then simmer, until melted. Put...
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