2. Women-owned startups receive less investor funding: Women-led, innovation-driven entrepreneurial businesses are not getting enough venture capital funding – less than 5% of VC dollars go to women-led companies.
3. Fear of failure and taking risks: Women are generally less prone to taking risks and can let their own fears of failure, or even fear of success, stand in the way of pursuing the path of entrepreneurship. Confidence is the #1 weapon to combat these fears, and the best way to feel confident in what you are doing is to make sure that you are as prepared as possible before you start your business endeavor.
4. Balancing business and family: Balancing business and family is a huge challenge. Women are still considered the backbone of the family, and women entrepreneurs often find themselves torn between commitment to their family and their businesses.
The days of gorging without gaining weight are over. And as your metabolism slows around age 40, eating fewer calories can boost health. But you should also make sure to get adequate fiber and fluids. Make sure the calories that you are decreasing come from things like sweets, but we keep those high-fiber foods in the diet, and we also make sure we meet our fluid needs. That’s really important. Make sure that our daily eating plan is packed full of nutrient-dense food, like lean protein, fruits and vegetables and low-fat dairy and whole grains.
- 1¼ cups unsweetened, unflavored plant milk
- 3 tablespoons all-purpose or oat flour
- 1 cup of vegan mozzarella cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 2 cups finely chopped spinach (fresh, or frozen and thawed)
- 1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
- Sea salt
- Freshly ground black pepper
- Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency. Add in Mozzarella and continue to stir until it melts evenly.
- Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.
- Let the dip cool completely.
- Serve the dip warm or cold with the baguette, tortilla chips, or pita chips.