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Style

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

It’s always good to share with friends- old and new, so why not make yourself a cup of coffee or pour a glass of wine and join in the conversation.

Style

Diet and Fitness

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

Diet & Fitness

Beauty

Tips to look best possible fabulous YOU!

Beauty

Career

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

Career

  1. 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...
  2. 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...
  3. 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...
  4. 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...
  5. 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...
  6. Healthy Eating Over 50: Butternut Squash Soup Recipe

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    Recipe by Chef Day Radley, the founder of The Vegan Chef School Making healthy, tasty food doesn’t have to take a long time or be complicated. In this simple seasonal recipe the veggies are roasted for 30 minutes, without oil, and then blended. What could be easier?!   Prep time – 15 minutes Cook time – 35 minutes Difficulty – Easy Serves / makes – 2 large or 4 small portions   Ingredients 1kg squash, either butternut or turban 1 onion, 150g 4 garlic cloves, 20g 50g sunflower seeds The leaves from a large stalk of rosemary 1x400g can chickpeas, drained and rinsed 1 litre of water 1T stock powder or stock cube 1T red miso paste, you can also use white or brown miso paste 1t pink or black peppercorns Vegan cream or yoghurt to serve   Equipment Baking tray Small frying pan Large saucepan Hand blender Pestle and mortar   Method Heat your oven to...
  7. Healthy Eating over 50: Champagne and Mushroom Risotto Recipe

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    Recipe by Chef Day Radley   Black is the new green. When it comes to food. Black rice is an anti inflammatory food with as many antioxidants as blueberries and blackberries and 6 times more than brown rice. During the Ming Dynasty this rice was reserved for the emperors so that only they could benefit, from what they called, Forbidden Rice. Prep time – 15 minutes Cook time – 30-50 minutes Difficulty – Medium Serves / makes – 2 portions Ingredients Olive oil 2 large leek, roughly sliced 2-4 cloves of garlic, finely chopped ½ cup vegan champagne or dry white wine 200-250g chestnut mushrooms, quartered 1 cup black gaba or nero rice, you can use arborio if you cannot find...
  8. Easy entertaining: Creamy chicken curry recipe

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    Recipe by Jane Padwick As the weather changes it’s time to think about warming foods. This creamy chicken curry is delicious – and so easy to make 🙂 To serve 6-8 INGREDIENTS  2 skinless chicken breasts, cut into 3 6 skinless thighs, cut in half 1 large onion, finely sliced 2 tsp turmeric 2tsp cumin seeds 1/2 tsp cinnamon 1 tsp ginger 1/4 tsp black mustard seeds 1/2 tsp chilli flakes 1 can tinned tomatoes 150ml chicken stock 2 bay leaves 75g ground almonds 2 tbsp mango chutney 4 tbsp creme fraiche Toasted flaked almonds & coriander to serve METHOD Brown the chicken in oil in a large casserole in batches, set aside Add a little more oil and soften the onion for 7 mins Add the spices and cook for 1 min Add the chicken, tomatoes & stock & stir well Add the bay leaves,...
  9. Easy entertaining recipe: Smoked haddock fishcakes with Asian salad

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    Recipe by Jane Padwick. This is a great way with smoked haddock – a meal in one! ?? Once the fishcakes are made, they can stay in the fridge for a day at least, until ready to eat. The salad gives the meal a fresh, light vibe. Yummy for a summer’s eve anytime?? . 4-6 fishcakes INGREDIENTS 100g breadcrumbs 400g potato, peeled 450g smoked haddock 1 lemon, zested Handful parsley, roughly chopped 2 tsp capers, chopped 1 tsp horseradish sauce Pinch chilli flakes 1 egg, beaten For the salad: Leaves 1 cucumber 2 carrots 1 large red chilli, finely sliced 3 spring onions, sliced 3 tbsp white wine vinegar 1/2 tbsp caster sugar Sprinkling black sesame seeds to garnish . . METHOD Toast the breadcrumbs in a dry frying pan until pale golden Set aside Cut the potatoes into small chunks and boil...
  10. Easy entertaining: Fig and prosciutto salad

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    Recipe by Jane Padwick So… I’ve not been posting much recently as I’ve managed to sneak in a bit of a life in the last couple weeks. What a tonic to eat out again! The weather’s been amazing! The sales are insane. I suspect we’re in a little hiatus before more restrictions are announced as the autumn sets in…Then I’ll be back in the kitchen full-time. Until then, here’s a totally scrumptious salad that feels like a full-on summer treat. It’s so special and so simple. Perfect  . To serve 4 INGREDIENTS 200g lambs lettuce 4-6 ripe figs 6 slices prosciutto 75g saint agur (any blue cheese would work or buffalo mozzarella if you prefer) 25g toasted pine nuts Dressing: 100ml extra virgin olive oil 1 lemon, juiced 1 tbsp runny honey Salt &...
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