7 minute read
HEALTH & LIFESTYLE
Jo Cordell-Cooper is ready for 2023
How to hike like a millennial (when you’re not a millennial)
Jo Cordell-Cooper
I LOVE having a hiking adventure to look forward to and I wondered, given we are just into a new year, if perhaps you have a hike planned for 2023?
Maybe you are thinking of just making a start and getting into day hikes. Or maybe something longer, like Three Capes, Milford Track (NZ) or the Overland Track.
I find that not only does a plan to do a multi-day hike make me more focused to prepare physically, but I also try a lot harder in my workouts and eat better food.
This “carrot before the donkey” technique is positive and motivating. Getting fit does require a bit of commitment, especially if you are not a natural gym goer.
It would be easier to sleep in, do smaller walks or lift lighter weights but when I can literally feel the years winding back as my fitness improves, I feel like I’m cheating time.
It would be easier to put your head in the sand and recall the glory days of youth and how you hiked with zero preparation but believe me, that never ends well.
Simply get walking or hiking, add a pack, and you’ve made a start. You’ll be keeping up with hikers half your age and proud of yourself for it!
“We do not stop exercising because we grow old – we grow old because we stop exercising,” says Dr. Kenneth Cooper (worth googling if you are interested in exercise as a form of proactive healthcare and aging well).
I’m in my fifties and hiking more strongly than in my twenties – the difference is I train specifically for it. I use my personal training expertise to ensure I am using targeted and time efficient ways to get fit for hiking.
Life is busy, and I have limited time for hiking and gym sessions, so every exercise effort needs to move me closer to my goal.
The other thing the older hiker has is perspective. We don’t need to be the fastest; ego is gone. We are simply grateful for a strong and functional body that can take us to the top of a mountain and a fabulous view. How to start, I hear you ask! You can sign up for my free hiking fitness resources at https://jocc.com.au/hikingseries or join my Friday Night Hikes from 5.15pm to 6.30pm, recommencing February 2023.
Jo Cordell-Cooper is AusActive’s Tasmanian Personal Trainer of the Year 2022, and owns Jo CC Holistic PT, specialising in women aged 40plus with autoimmune issues, cancer, and big dreams to hike! Make contact at jo@jocc.com. au or 0409 862206.
Chefaholic Chefaholic Cooking School Cooking School and Catering and Catering
Chefaholic Cooking SchoolA PADDOCK TO PLATE COOKING EXPERIENCE FOR ALLA PADDOCK TO PLATE COOKING EXPERIENCE FOR ALL
CHEESEBURGER QUESADILLA
Ingredients Method
•250ml Pureed pumpkin (room temperature) •50 ml warm water •1 tsp Salt •1 Tsp sugar
Method
PUMPKIN BREAD Duck à l’orange A paddock to plate cooking experience for all
Ingredients
•1 x 2kg whole duck •1 Tbsp olive oil •150g butter •500g plain flour •100ml Grand Marnier •2 tsp dry yeast. • • • 50ml vinegar 50g castor sugar Juice of 3 oranges •Pepitas and sunflower seeds (optional) •6 oranges
Method
1. To make pumpkin puree you will need a cup of Clean and pat dry duck, chopped pumpkin and enough water to cover it. heat butter in fry pan large
Either boil on the stove top in a saucepan or place in enough to hold duck and a microwave on high for 8 to 10 mins.fry duck for approximately 2. When the pumpkin is soft use a blender to process 5 minutes. it. Stand aside to cool. Place duck in oven for *These next steps can be done with a bread maker on approximately 45 minutes dough setting. on 180°C basting as you go. 3. In a bowl place the 50 ml warm water, sugar and Turn heat down to 160°C yeast together. Mix and set aside until frothy, or and cook for a further 30 about 10 mins. 4. In a larger bowl place the flour and salt. Make a well For further information please contact: E: P: in the centre and put in olive oil, cooled pumpkin puree and the yeast mix. Mix together and turn out onto a floured bench top and knead for 10 mins, if chefaholic.tas@gmail.com 0407 175 720 or 0448 820 367 dough is sticky add a bit more flour. Set aside for www.chefaholiccookingschool.com half an hour or until doubled in size. Knead again for 10 mins and set aside for another half an hour. 5. When dough has risen again flatten out slightly and sprinkle pepitas and sunflower seeds onto the dough. Form into the shape of loaf you want, containing the seeds on the inside. 6. Set aside again to rise for 40 mins. 7. Set oven to 195oC 8. When dough has risen again, brush the top with water and sprinkle on more seeds. 9. Bake for 20 – 30 mins, depending on shape of loaf. 10. Bread is ready when it is golden brown on the outside and sounds hollow when you tap it with 11. your knuckles. Let cool a bit then eat! Enjoy
Ingredients
minutes. Remove from oven and cover with Grand Marnier and cook for a further 5 minutes. Remove from oven and strain all liquid into a pot, add in vinegar, sugar and juice of 3 oranges and reduce until a nice consistency. Meanwhile peel and cut oranges and prep with no skin or seed. When sauce is nearly ready add segments to sauce and warm - do not let oranges break down. Carve duck and cover with sauce and arrange segments. Enjoy! • 1 pound beef mince • 1 cup tomato sauce • 1/3 cup mustard • 4 bacon strips, cooked and chopped fine • 2 tablespoons Worcestershire sauce • 2/3 cup mayonnaise • 2 tablespoons milk • 2 tablespoons dill pickle relish • 1/4 teaspoon pepper • 8 flour tortillas (8 inches) • 1 cup shredded cheddar cheese • Optional: Shredded lettuce and chopped tomatoes
1. In a large frying pan, cook beef over medium heat, breaking it up, until no longer pink (about 6-8 minutes). Drain the beef. Stir in the tomato sauce, mustard, bacon and Worcestershire sauce. Bring to a boil. Reduce heat and simmer uncovered for 5-7 minutes or until slightly thickened, stirring occasionally. 2. Meanwhile, in a small bowl, combine mayonnaise, milk, relish, and pepper. 3. Preheat frying pan over medium heat. Sprinkle four tortillas with cheese; top with beef mixture and place the remaining tortillas on top. Place in the frying pan one at a time and cook until tortillas are golden brown and cheese is For further information please contact: E: chefaholic.tas@gmail.com melted (1-2 minutes on each side). Serve with sauce and, if desired, lettuce and tomatoes. P: 0407 175 720 or 0448 820 367
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