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🎭 Justine Bateman: From Actress to Entrepreneur

🎭 Justine Bateman: From Actress to Entrepreneur

PLUS: Announcing This Week’s Giveaway

Live Well Now
March 25, 2024

Today On the Menu:

👩‍🎓 Today In Women’s History: Celebrating Lillian E. Fishburne

💪 Motivation: Justine Bateman: From Actress to Entrepreneur

🍎 The Health Corner: Spicy Tofu Hotpot Recipe

PLUS: Announcing This Week’s Giveaway

Read Time: 3 Mins

On This Day In Women’s History:

March 25, 1949: Lillian E. Fishburne was born.

Lillian E. Fishburne, the first African-American female to hold the rank of Rear Admiral (RDML) in the United States Navy (1998).

ANNOUNCING THIS WEEK’S GIVEAWAY

This week, we will be gifting a “Little Women” Special Edition Book to one of our dedicated newsletter readers. The lucky winner of this week’s prize will be announced and contacted on Friday.

Justine Bateman: From Actress to Entrepreneur

We all remember her as Mallory Keaton from Family Ties, but Justine Bateman embarks on a new journey as an entrepreneur.

With a computer science degree and a passion for digital content, Bateman transitioned from acting to writing and producing in the digital space. However, after experiencing burnout from convincing others to pursue her creative projects, she decided to take matters into her own hands.

At the age of 48, Bateman boldly decided to return to school to learn coding. This courageous move proves that it's never too late to pursue your passions and reinvent yourself. Justine Bateman's inspiring journey serves as a reminder that with determination and perseverance, anything is possible.

Until tomorrow,

Emma, Live Well Now Team

❝

Just start. And once you do, don't stop. Keep moving forward and find a way.”

- Shannon Latham

SPICY TOFU HOTPOT RECIPE

👍 Live Well Now Approved

You Will Need:

6 cloves garlic, minced

2 teaspoons canola oil

1 tablespoon brown sugar

14 ounces firm tofu, preferably water-packed

¼ cup reduced-sodium soy sauce

2 teaspoons chile-garlic sauce, or to taste

4 cups thinly sliced tender bok choy greens

8 ounces fresh Chinese-style (lo mein) noodles

½ cup chopped fresh cilantro

4 cups vegetable broth, or reduced-sodium chicken broth

4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)

2 tablespoons grated fresh ginger

Directions:

1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.

2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.

Tips

Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Cook Time: 20 mins | Servings: 6

Calories: 214 cals | 12g Protein | 31g Carbs | 5g Fat

_Source

Editor’s Note:

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Emma,

Live Well Now Team

Empowering Women Over 40 since 2020