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🧭 Anna Tingle's Transition In Later Years

🧭 Anna Tingle's Transition In Later Years

PLUS: A Kung Pao Mushrooms Recipe

Live Well Now
November 29, 2023

Welcome To The Fastest Growing Women’s Empowerment Newsletter!

Today On the Menu:

👩‍🎓 Today In Women’s History: Celebrating Nellie Tayloe Ross

💪 Motivation: Anna Tingle's Transition In Later Years

🍎 The Health Corner: Kung Pao Mushrooms (Prep Time: 20 Mins)

PLUS: This Week’s Giveaway

Read Time: 3 Mins

On This Day In Women’s History:

November 29, 1876: Nellie Tayloe Ross was born.

Nellie Tayloe Ross became the first woman governor when her husband died in 1924 and championed prohibition and worker’s rights. After being defeated for a full term, Roosevelt appointed her director of the Mint, a position she held for 20 years.

🧭 Anna Tingle's Transition: Teaching to Counseling in Later Years

Anna's shift from teaching to counseling in her mid-fifties stemmed from her observations while working as a specialist teacher for children with learning difficulties. Recognizing that many students grappled more with emotional challenges than academic hurdles, she delved into learning about supporting children with anxiety. Her fascination with the subject led her to pursue a counseling diploma, eventually steering her towards a counseling career.

For Anna, this shift wasn't a career pivot but a natural progression. She cherished the chance to merge her skills and interests into a fulfilling role, prioritizing fulfillment over financial incentives. However, leaving behind the tight-knit school community and adapting to a new routine posed considerable challenges.

Despite these hurdles, Anna found renewed energy in learning and assisting clients. Her family's support and the timing of her children's becoming adults played a significant role in enabling this transition. Embracing change without regrets, she encourages others to follow their passions regardless of age, underscoring the value of change and adaptation.

Anna's journey stands as a testament to the transformative power of pursuing one's calling later in life, demonstrating that fulfillment knows no age constraints.

Until tomorrow,

Emma, Live Well Now Team

❝

Success is an exception, so be exceptional.”

- Malti Bhojwani

KUNG PAO MUSHROOMS TO TRY

👍 Live Well Now Approved | Balanced Macros

You Will Need:

½ cup low-sodium soy sauce or tamari

¼ cup rice vinegar or sherry vinegar

1½ tablespoons brown sugar

2 tablespoons cornstarch or arrowroot starch

2 pounds mushrooms, such as oyster, maitake, and/or shitake

1½ tablespoons vegetable oil

1 tablespoon toasted sesame oil

1 red bell pepper, diced

1 green bell pepper, diced

1 bunch green onions, trimmed, cut into 3-inch pieces

½ cup raw peanuts

1½ teaspoons freshly grated ginger

6 garlic cloves, minced

10 dried red chili peppers, halved (or ¼ teaspoon chili flakes)

Cooked rice, for serving (optional)

Directions:

1. In a large bowl, combine the soy sauce, vinegar, brown sugar, and cornstarch until smooth. Add the mushrooms and toss to coat.

2. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, use a slotted spoon to transfer the mushrooms to the skillet in a single layer. Cook undisturbed, until golden and crispy on one side, about 4 minutes. Stir and continue cooking until mushrooms have softened, about 3 minutes more. Transfer the mushrooms to a plate. Reserve leftover marinade.

3. Heat the sesame oil in the same skillet over medium heat. Once the oil is glistening, add the bell peppers and cook, stirring, until beginning to soften, about 4 minutes. Add the green onions, peanuts, ginger, garlic, and chili peppers; cook, stirring, until fragrant, about 2 minutes more.

4. Return the mushrooms to the skillet, add the remaining marinade and stir to combine. Bring the sauce to a simmer, reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 2-3 minutes. Serve over rice if using.

Cook Time: 50mins | Servings: 4

Calories: 325 cals | 14g Protein | 14g Carbs | 18g Fat

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