The UK is beginning to open up again after the Pandemic, hurrah! With thoughts of visiting friends and staycations in the air, this is the first of a series of blogs that will bring you the Best of the South West. I’m talking where to stay, where to eat and of course shopping! This blog is all about the food…!
Over the last year, we’ve all spent much more time at home and that of course involved more cooking and baking. (Will the poor banana bread now forever be linked to 2020 I wonder?) Having lived in South West Devon for the last 26 years, I’ve never felt more lucky to be near the coast and Dartmoor. It’s been something we as a family have always treasured, but certainly now more than ever before.
I want to share some of that with you, although I’ve been warned by close friends not to share all the top restaurants and beaches! Some things have to remain a secret to us locals right?!
The South West is really a beautiful place to live, regardless of season.
One thing you might need before continuing is to download my FREE menu planner, complete with shoping list. Having created it years ago for my clients, I would not do without it. Not only does it save me time but it saves me money too.
No more waste, just need to remind the family to check the board in the kitchen before they ask what’s for supper!
There are numerous amazing chefs, all with fabulous establishments throiughout the South West and I wish I could share them all with you here. However, I’ve selected some of my absolute favourites and I hope you enjoy them as much as I do.
Classic Fish and Chips – Nathan Outlaw, Outlaws, Port Issac, Cornwall.
I couldn’t share with you some delicious recipes from your South West chefs without sharing a classic fish and chip recipe now could I! Nathan Outlaw is one of the loveliest chaps you could ever meet and is known as perhaps Britain’s best fish and seafood chef. He’s also written several fantastic cookbooks, his latest one being “Restaurant Nathan Outlaw”
FISH 4 hake fillets, each weighing 130g
TARTARE SAUCE
1 tsp English mustard 1 tsp white wine vinegar
250ml of rapeseed oil 2 gherkins 3 egg yolks
1 tsp each of fresh tarragon, fresh chives, fresh chervil, fresh parsley, all chopped
2 tsp capers, chopped salt & pepper
BEER BATTER
350ml of ale. 230g of plain flour
15g of dried yeast. 1 tsp salt. 1 tsp sugar
CHIPS: 6 large Maris piper potatoes, salt, vegetable oil
TO PLATE: 100g of peas, boiled
Method
For the tartare sauce, start by making the mayonnaise. Whisk the egg yolk, vinegar and mustard together in a bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified
Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve.
For the beer batter, combine the flour, yeast, salt, sugar and beer. Whisk together to form a smooth mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move to a cooler place until ready for frying.
To start the chips, peel the potatoes, then cut into large chips. Put them in a saucepan, cover with cold water and bring to the boil. Cook until still slightly raw in the centre, strain and cool.
Heat some vegetable oil in a deep-fat fryer to 180˚C ready to cook the fish and chips. Once the fryer has come up to temperature, add the chips to the fryer basket and drop into the hot oil. Cook until golden brown, remove from the fryer and allow all the oil to drip off. Place in a bowl and season generously with salt.
To cook the fish, mix the beer batter again to ensure it is smooth. Drag each fillet of hake through the mixture to evenly coat and drop into the fryer. Cook for 6-8 minutes until golden brown. Always drop items into the fryer away from the body so the oil does not splash back.
To serve, place the fish on top of the chips and serve with peas and a healthy dollop of tartare sauce.
Aubergine and Tomato Gratin – Hugh Fearnley- Whittingstall, River Cottage.
Serve this hearty bake with a green salad on the side, or precede it with a delicious raw dish, such as fennel, melon and basil. Serves 4.
2 fairly large aubergines (about 700g in total), trimmed
4 tbsp olive oil, plus a little extra to finish
A small bunch of basil (25g), leaves picked from the stems and -roughly torn
4–5 sprigs of thyme, leaves picked from the stems
30g flaked almonds
For the tomato sauce
2 x 400g tins tomatoes, 3 garlic cloves, sliced, 75g cashew nuts, 1 tbsp olive oil, 2 bay leaves, a pinch of sugar
Method
To make the sauce (which you can do ahead), put the tomatoes into a medium saucepan. If you’re using whole plum tomatoes, crush them in your hands as you add them, removing any stalky end bits. Add the garlic, cashews, oil, bay leaves and a little salt and pepper. Bring to a simmer and cook, uncovered, for about 20 minutes, stirring regularly.
Remove the bay leaves. Add the sugar and blitz to a purée, using a stick blender or a jug blender. Stir in about 50ml water to thin the purée to the texture of lightly whipped cream. Taste and adjust the seasoning. (If making ahead, cool then refrigerate; reheat gently before using.)
Preheat the oven to 180°C/Fan 160°C/Gas 4. Cut the aubergines lengthways into 5mm thick slices. Heat up a griddle pan (or a barbecue) or preheat your grill. Measure 4 tbsp olive oil into a small bowl and use to brush the aubergine slices on both sides. Griddle or grill the aubergine slices, in batches if necessary, for 2–3 minutes each side, until tender and marked with brown patches or grill stripes, seasoning with salt and pepper as you go.
Layer one third of the aubergine slices over the base of an oven dish (about 2 litre capacity). Scatter over one third of the basil and thyme leaves. Dollop one-third of the tomato sauce over the top and carefully spread it out over the aubergines. Repeat until you have used up all the aubergines, herbs and sauce. Scatter over the flaked almonds and add a final trickle of oil.
Bake in the oven for 30–35 minutes, until bubbling and lightly coloured on top. Let it stand for 10–15 minutes before serving.
“An awful lot of people have childhood memories of holidays in Cornwall, and the holidays are old-fashioned and hugely successful. You stick a child and a dog on one of the beaches, and they just light up; they just love it.”
Martin Clunes
Crab Linguine, Jude Kereama from Kota Collective, Porthleven, Cornwall
This recipe for crab linguine is an easy pasta dish and makes great use of white and brown crabmeat. Serve with a rocket salad and a glass of perfectly chilled white wine.
500g linguine
Extra Virgin olive oil
4 cloves garlic, sliced
1 1⁄2 red chilli, de-seeded & finely diced
100ml dry white wine
2 tbsp chopped Italian parsley
2 tbsp chopped basil
2 tbsp chopped chives
24 cherry tomatoes cut in half
300g white crab meat
100g brown crab meat
2 tbsp crème fraiche
Juice & zest of 1 lemon
Cornish sea salt & black pepper mill
Method
Cook the linguine in a pot of boiling salted water.
Mix the brown crab meat and crème fraiche until smooth. Reserve.
Add olive oil, garlic, and chilli into a saucepan. Cook until just toasted then add the white wine. Reduce white wine until the wine has reduced by around two thirds.
Add the tomatoes. Add the cooked linguine and reserve a bit of pasta water to adjust the consistency of the sauce.
Stir in both crab meats, herbs, lemon juice, lemon zest and season with salt and pepper. Add a drizzle of Extra Virgin olive oil.
Serve immediately with rocket salad dressed with Cornish sea salt, lemon juice and Extra Virgin olive oil.
The Graden Trading Company have the perfect set up for Beach BBQs.
Barbecued marinated chicken breast with lime, coriander, ginger and chilli – Michael Caine MBE, Lympstone Manor, Exmouth.
One of THE most inspirational chefs, in my opinion! Michael Caines back story is incredible, not to mention his restaurants and food.
Imagine cooking this dish on the beach with your family and friends after a long day in the surf?
Ingredients
small bunch fresh coriander, chopped
100ml/3½fl oz olive oil
2 limes, zest of one only and juice of both
20g/¾oz grated ginger
2 garlic cloves, crushed
1 fresh chilli, chopped
smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)
4 chicken breasts
Method
For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl.
Season, to taste, with cayenne pepper and whisk thoroughly.
Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours.
Preheat the barbecue until the coals are white hot.
Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally.
“My best holidays were in Devon and Cornwall when the children were growing up. We always used to stay on farms because our children were pretty wild, and it was great going to the beach every day. We used to go to Launceston and Salcombe and all over those two counties.”
Mary Berry
Raspberry & Almond Brownies – Chris Eden from Gidleigh Park, Chagford, Devon
If you follow me on Instagram, you’ll know I’m a lover of chocolate and brownies, so really couldn’t not include these!
Serves 12
110g dark chocolate
110g unsalted butter
150g dark brown sugar
150g caster sugar
2 eggs 125g flour 1⁄2 tsp salt 125g raspberries
50g flaked almonds
Preheat the oven to 160°c.
Melt the butter and chocolate in a bowl over hot water, being careful not to overheat.
Add the sugars and allow to sit for a moment before whisking in, off the heat.
Add in the egg followed by the flour and salt and mix well.
Pour into a lined tin and sprinkle with the raspberries and flaked almonds.
Cook in the centre of the oven for 30-45 mins depending on how you like your brownies; in our house we like them quite goey so the ‘stick coming out clean method’ doesn’t apply here!
There’s something quite magical about being on Dartmoor at sunrise, although I might have to switch the breakfast cookies for Chris Eden’s Brownies!
The Table Stylist – Sandbanks Collection
Is this setting beautiful? It’s from a new start up brand called The Table Stylist. A selection of curated boxes designed to make your table look stunning whatever the occasion. Nothing soothes the soul quite like being by the sea, but with holidays uncertain this year you can at least bring the beach to you with this seaside tablescape. Each setting includes a sea grass place mat, scalloped bamboo side plate and white cotton hemstitched napkins with twisted rope napkin ties to add some rustic, coastal charm. Perfect for your staycation don’t you think?
The Comfort Cookbook
I want to share with you this very special Cookbook that I’m totally inlove with for many reasons. The story behind how it came to be, the fabulous recipes and that something really special came out of the pandemic.
The best of the South West chefs, food and drink producers and industry insiders came together to create a truly special digital cookbook. The Comfort Cookbook is a snapshot of the unique and diverse food and drink culture that’s nurtured here in the West Country, and the rich network of chefs, producers and pioneering entrepreneurs which together make the South West a world-class gourmet destination.
Just a few of the chefs involved include Nathan Outlaw, Jude Kereama, River Cottage, Mitch Tonks, Michael Caines, Paul Ainsworth, Ben Tunnicliffe, Mark Dodson, Mick Smith, Ben Prior, Emily Scott, Elly Wentworth, Tia Tamblyn, Philleigh Way Cookery School & Daaku.
Everyone involved in this project gave their time and expertise free of charge, so that all funds will go directly to the Hospitality Action Covid19 Emergency Appeal. Rather than buying a copy, you’re invited to pledge on a ‘pay what you can afford’ basis. Why? Well, everyone involved want this book to be available to everyone in this time of financial hardship. To those that can give more, please pledge generously to support people in the industry who have lost their livelihoods. Once you have pledged, you can read your copy online or download a PDF of the book:
Wouldn’t it be amazing if we could help this incredible project raise some money?
It won’t be long before we can sit inside and dine with friends and family.
As ever, I do hope you’ve enjoyed this blog and will have fun recreating these recipes from the best of the South West chefs. We really are very lucky here in this poart of the world. Please do make sure you donate to The Comfort Cookbook Comfort Cookbook and support the Hospitality Action Covid19 Emergency Appeal in anyway you can.
For now, let me know what you’re up to this weekend. Do let me known your favourite place to visit in the South West, you never know, it might just feature in the forthcoming blogs; Best of the South West!
Wishing you happiest of Bank Holiday Weekends, wherever you are.
Let’s talk about habits; the ones that serve us well and the ones that don’t. It’s a bit like choosing your paint colours, you are neither right or wrong. I’ll be sharing my top 7 habits with you, we’re going in deep today!
Over the years habits are made. We shower, get dressed, have breakfast, brush our teeth – these are all habits that we have created and stuck too since being very small. They set us up for the day ahead and can easily be replicated without much thought.
Small habits can creep into our lives without us even realising until we sit up and take notice.
(Tell me I’m not on my own when I might have got into the habit a few years ago of letting the paintbrushes dry without cleaning them? May I add that I have now stopped this habit, honestly!)
Or going online to research something then going completely off topic and finding myself 360 degrees somewhere else? The Scrolling Habit its real! On that note:
Grab a cuppa, a cosy seat and a notebook! (How stunning is this Bear Love Seat from Loaf by the way…?)
Right now you are comfy, take a moment and jot down ALL the habits that you do that work well for you AND those habits that don’t serve you so well.
Take your time…
Be really honest with yourself – no-one has to see this list (you can share with me if you wish, for accountability, but it won’t go anywhere!)
Now you’ve bought attention to those habits – how do you feel? (Keep this list with you, you’ll need it for a bit later on in the blog.)
These small habits, the ones that serve us and the ones that don’t serve us so well, all add up.
Consider this: maybe you’re saving for a new house..
Saving up pennies adds up. Yet, would you give up if you had to save up £10k for a deposit on a house and knew you possibly would never get there?
How do you know you will reach that goal?
Who told you that you will?
Are you really sure?
Have you started to save pennies?
What’s your plan?
The larger goal can be overwhelming, so sometimes we can sit back and do nothing, procrastinate. Telling ourselves the same old story each month, each year, not going anywhere, still stuck, when it’s YOU that holds the key to your sucess..
It’s all up to you.
“Paradigms are powerful because they create the lens through which we see the world…
If you want small changes in your life, work on your attitude.
But if you want big and primary changes, work on your paradigm.”
Dr. Stephen R. Covey
7 Habits of (Effective) Daily Living
I am a huge fan of Franklin and Stephen Covey, having studied a course with the Foundation years ago. The many lessons they taught have stayed with me, from time management, paradigm shifts and especially the 7 Habits of Effective Daily Living. For this reason, I’m sharing Stephen Covey’s Habits in this week’s blog, in the hope that they really help you too. Each habit links to the next, hold onto your hats – they are good!
Habit 1: Be Proactive® Focus and act on what they can control and influence, instead of what you can’t.
Be Proactive is about taking responsibility for your life. Proactive people recognise that they are “response-able.” They don’t blame genetics, circumstances, conditions or conditioning for their behaviour. They know they choose how they behave. Reactive people, on the other hand, are often affected by their physical environment. They find external sources to blame.
If the weather is good, they feel good. If it isn’t, it affects their attitude and performance, and they blame the weather.
Proactive people focus their efforts on their Circle of Influence. They work on the things they can do something about: health, children or problems at work.
Reactive people focus their efforts in the Circle of Concern – things over which they have little or no control: the national debt, terrorism or the weather. Gaining an awareness of the areas in which we expend our energies is a giant step in becoming proactive.
Habit 2: Begin With the End in Mind® Define clear measures of success and a plan to achieve them.
Habit 2 is based on imagination – the ability to envision in your mind what you cannot at present see with your eyes. It is based on the principle that all things are created twice. There is a mental (first) creation, and a physical (second) creation.
If you don’t make a conscious effort to visualise who you are and what you want in life, then you empower other people and circumstances to shape you and your life by default. It’s about connecting again with your own uniqueness and then defining the personal, moral and ethical guidelines within which you can most happily express and fulfill yourself.
Stephen Covey suggests one of the best ways to incorporate Habit 2 into your life is to develop a Personal Mission Statement. (Remember those from your Uni days?) It focuses on what you want to be and do, your plan for success. It reaffirms who you are, puts your goals in focus, and moves your ideas into the real world.
Your mission statement makes you the leader of your own life. You create your own destiny and secure the future you envision.
Can you tell why I love Dr Covey’s work? I’m all about the Missions, focus and as you know, I love my Power of an Hours to stop the procrastination!
“People are working harder than ever, but because they lack clarity and vision, they aren’t getting very far. They, in essence, are pushing a rope with all of their might.”
Dr. Stephen R. Covey
Habit 3: Put First Things First® Prioritise and achieve their most important goals, instead of constantly reacting to urgencies.
Habit 1 says, “You’re in charge. You’re the creator.” Being proactive is about choice.
Habit 2 is the first, or mental, creation. Beginning with the End in Mind is about vision.
Habit 3 is the second creation, the physical creation. This habit is where Habits 1 and 2 come together.
Habit 3 is about life management as well–your purpose, values, roles, and priorities.
What are “first things?”
First things are those things you, personally, find of most worth.
If you put first things first, you are organizing and managing time and events according to the personal priorities you established in Habit 2.
“Putting first things first means organizing and executing around your most important priorities. It is living and being driven by the principles you value most, not by the agendas and forces surrounding you.”
Dr. Stephen R. Covey
Habit 4: Think Win-Win® Collaborate more effectively by building high-trust relationships.
“Think Win-Win isn’t about being nice, nor is it a quick-fix technique. It is a character-based code for human interaction and collaboration. Most of us learn to base our self-worth on comparisons and competition. There is only so much pie to go around, and if you get a big piece, there is less for me; it’s not fair and I’m going to make sure you don’t get anymore.” Stephen Covey.
Win-win sees life as a cooperative arena, not a competitive one. Win-win is a frame of mind and heart that constantly seeks mutual benefit in all human interactions. (I love win, win situation!)
Win-win means agreements or solutions are mutually beneficial and satisfying. We both get to eat the pie, and it tastes pretty darn good!
A person or organisation that approaches conflicts with a win-win attitude possesses three vital character traits:
Integrity: sticking with your true feelings, values, and commitments
Maturity: expressing your ideas and feelings with courage and consideration for the ideas and feelings of others
Abundance Mentality: believing there is plenty for everyone.
To go for win-win, you not only have to be empathic, but you also have to be confident. You not only have to be considerate and sensitive, you also have to be brave. To do that–to achieve that balance between courage and consideration – is the essence of real maturity and is fundamental to win-win.
Habit 5: Seek First to Understand, Then to Be Understood® Influence others by developing a deep understanding of their needs and perspectives.
Communication is the most important skill in life. You spend years learning how to read and write and years learning how to speak. But what about listening?
Most people, seek first to be understood; you want to get your point across. In doing so, you may ignore the other person completely, pretend that you’re listening, selectively hear only certain parts of the conversation or attentively focus on only the words being said, but miss the meaning entirely.
So why does this happen? Most people, according to Covey, listen with the intent to reply, not to understand.
You listen to yourself as you prepare in your mind what you are going to say, the questions you are going to ask, etc. You filter everything you hear through your life experiences, your frame of reference.
You check what you hear against your autobiography and see how it measures up. And consequently, you decide prematurely what the other person means before he/she finishes communicating.
You might be thinking, “Hey, now wait a minute. I’m just trying to relate to the person by drawing on my own experiences. Is that so bad?” In some situations, autobiographical responses may be appropriate, such as when another person specifically asks for help from your point of view or when there is already a very high level of trust in the relationship. By listening autobiographically, you tend to respond in one of four ways:
Evaluating:
You judge and then either agree or disagree.
Probing:
You ask questions from your own frame of reference.
Advising:
You give counsel, advice and solutions to problems.
Interpreting:
You analyze others’ motives and behaviors based on your own experiences.
Habit 6: Synergize® Innovate and problem solve with those who have a different point of view.
To put it simply, synergy means “two heads are better than one.” Synergize is the habit of creative cooperation. It is teamwork, open-mindedness, and the adventure of finding new solutions to old problems. But it doesn’t just happen on its own. It’s a process, and through that process, people bring all their personal experience and expertise to the table.
Together, they can produce far better results that they could individually. Synergy lets us discover jointly things we are much less likely to discover by ourselves. It is the idea that the whole is greater than the sum of the parts. One plus one equals three, or six, or sixty–you name it.
Habit 7: Sharpen the Saw® Increase motivation, energy, and work/life balance by making time for renewing activities.
If you’ve been following me for a while, you’ll know this habit so well. I love the whole concept of Sharpening the Saw. The concept means preserving and enhancing the greatest asset you have – YOU.
It means having a balanced program for self-renewal in the four areas of your life: physical, social/emotional, mental and spiritual. Such as:
Physical:
Beneficial eating, exercising, and resting
Social/Emotional:
Making social and meaningful connections with others
Mental:
Learning, reading, writing and teaching
Spiritual:
Spending time in nature, expanding spiritual self through meditation, music, art, or service
Sharpen the Saw keeps you fresh so you can continue to practice the other six habits. You increase your capacity to produce and handle the challenges around you. Without this renewal, the body becomes weak, the mind mechanical, the emotions raw, the spirit insensitive and the person selfish.
Trying to create the habit with my family that the hallway isn’t for hats & coats is an ongoing issue! Bench: Cox and Cox
Go back to the list you created at the very beginning.
Have these 7 Habits provoked some thoughts into your own habits? Find your list that you created and re-examine the habits you wrote down..
How did you get those?
What made you so successful at those habits?
Consider ONE thing you can do to create a good habit and ONE thing you will do to ensure you stick to it??
Consider ONE thing you can do to adjust the habit that doesn’t serve you – do you wish to adjust it in anyway?
Start right now, not tomorrow and not next week, right now, change one thing, promise yourself, don’t let yourself down, don’t expect thanks from anyone except yourself. (It’s “tough love” Claire today!!)
You can make a habit of taking a lunch break instead of working through all day.
You can make a habit of taking a walk every day for just 10 minutes, instead of scrolling through social media, getting lost on Pinterest, FB, reading what other people are doing and feeling resentment, feeling sorry for yourself.
You can make a habit of changing something about your nutrition, just one thing a week or a month..
Drinking an extra glass of water a day to replace a cup of tea or a can of fizzy drink is a good habit.
Gratitude is also a good habit to practice feeling it once a day.
It’s all up to you. You’re responsible for your own life, thoughts, feelings, actions.
Promise yourself one thing, stick to it. Repeat tomorrow!
I’d love to know which of the 7 habits are your favourite and why.. Also which habit you might be dropping and which new one you might start..
As always, I read the comments and would love to know your thoughts.
Remember if you’d like to join in the weekly conversation and the Missions I share each week, then please head to Instagram, I’d love to chat there!
Welcome back to the Blog. In this edit, I’m sharing with you 5 reasons it’s vital to have a healthy breakfast which will help you maintain a happy and healthy lifestyle. I’ll be sharing my top tips and recipes so grab a cuppa and get comfy!
First things first..
What is your breakfast routine ..?
Do you wake up too bleary eyed in the morning to think about having a healthy breakfast? Or even an easy breakfast?
With lockdown here in the UK beginning to ease and the children heading back to school tomorrow, I wonder how you are feeling…?
I know for my two, a positive has certainly been enjoying a little more snooze in the mornings and wearing comfy clothes for the school day. It’ll be a little strange I’m sure putting a tie on again! I think it might be a little hectic but I have a plan!
“Breakfast like a king, lunch like a prince, and dine like a pauper!”
Old Proverb
The truth is however that most people don’t eat a substantial breakfast, or even have breakfast at all, never mind eating “like a king!”
Breakfast literally means “breaking the fast,” and it helps us to ‘restock’ or ‘refuel’ our energy stores, which have been depleting during the overnight fast, giving us energy for the day’s activities.
We live in a very hectic world today where many are focused on building a successful career, raising a happy family and often place our health on the backburner, thinking that we can exercise and eat right later on, when the “to do” list is done.
Add a global pandemic in, job stress and everything that has happened in the last year, it’s easy to procrastinate, waiting until you’re successful or have time to spare, opting instead for quick, unhealthy meals because you have no time to prepare well-balanced meals.
Does this sound familiar?
You might’ve heard the saying:
“If you don’t make time for your health, you must make time for illness.”
Making small changes to your health, drinking more water, less caffeine, adding more greens can make a huge difference to not only your long term health but how you feel..
I promise I’m not teaching you to suck eggs here, pardon the pun, but you know when you’re stuck in a rut, sometimes fresh ideas or even reminders of what you used to love, I hope, are a little helpful.
We’re told to eat when we are hungry, however this may not be when you first wake up or at traditional “breakfast” time! That’s totally OK, planning in advance a few things you might fancy so if eggs are your ” go to” breakfast – you have some ready to go!
So, what should a healthy breakfast consist of?
In an ideal world, for optimal health, you are aiming for a breakfast of eggs, meat or fish… I know it sounds crazy but it’ll fill you up more than toast ands cereals any day..
When most people think of breakfast, a small handful of choices (often the same day after day) come to mind, but it really doesn’t have to be boring at all. Mix it up!
There are heaps of easy breakfast ideas that don’t take up half your morning preparing them, but it’s really important that you have something nutritious, for a number of reasons…
5 REASONS IT’S VITAL TO HAVE A HEALTHY BREAKFAST…
To kick start your metabolism – speeding it up, and therefore burning calories rather than storing them.
It boosts our nutrient intake – breakfast eaters have a lower fat intake, a higher fibre intake, and significantly higher intakes of vitamins and minerals, especially calcium, iron and magnesium.
A healthy breakfast helps prevent binge eating – hunger will be better regulated and therefore less calories are consumed from unhealthy foods.
It improves our memory and concentration – people who eat a healthy breakfast concentrate better, are more efficient and have improved mood, in comparison to those who skip breakfast.
Weight maintenance – those who eat breakfast are more likely to maintain a healthy weight.
I know some of you have been struggling to come up with meal ideas especially for breakfast and lunch, so I thought I would give you a few ideas. I’ve shared some healthy lunch “on the go” ideas on a previous blog here.
Scrambled eggs and Smoked Salmon – I know it sounds extravagant, especially regarding your time, but scrambled eggs take seconds to make and the salmon is ready to go! (For omelette and scrambled egg recipes – use 3 or 4 eggs!)
Banana and berry Pancakes Ingredients: 1tbsp coconut oil 1 handful of fresh (or frozen berries) I love raspberries on their own but anything will do 1 tsp cinnamon ¼ cup ground almonds ½ banana 1 egg Natural yogurt
Method Melt the coconut oil on a low heat in a flat pan. Beat your egg together with the ground almonds and banana.
Add the a spoonful of egg mixture to the pan in and allow to set, flipping once. They will look a little like scotch pancakes.
Once cooked, serve with berries, natural yogurt and a dash of cinnamon – (great to settle any cravings) Be ready to make plenty more!
Omelettes – so many variations: mushroom, cheese and tomato, tomato and feta cheese – the list is endless! Quick to make and super filling and delicious.
Mashed Avocado with poached eggs on rye bread or sour dough. Simply delicious. Add chilli flakes and freshly ground black pepper for extra zing!
Reasons not to love mashed avocado and poached eggs on sour dough?
Smoothies and juices – so super easy and quick to make and they can be prepared in advance and drunk on the move! Chop the vegetables and fruit in advance and store in there fridge or freezer.
Green smoothies are a massive shortcut to excellent health & vitality. This is why I’ve written my latest book: Green Smoothie Lifestyle; my favourite collection of green smoothies. It’s a simple to use, together with a shopping list – it’s design to take away overwhelm, rather than adding to it, should you need inspiration with recipes!
Green Smoothie Lifestyle
Poached eggs with undyed, smoked haddock (bake the smoked haddock in advance or pop in the oven in tin foil whilst you shower, by the time you’re done, so will your fish!
Healthy Full English! – poached eggs, grilled tomatoes, grilled mushrooms, grilled fish (same idea as above, bake or grill the ingredients whilst you’re in the shower and poach the eggs when you’re ready..
Kedgeree (serves 2)
Ingredients
large portions or 3 smaller ones!) 450g /1lb smoked haddock fillets 3 hard boiled eggs.
75ml rice milk
2tbsp fr. Parsley 150g/5oz (raw) brown rice
2oz butter
Place fish in a large frying pan, cover with water and allow to simmer for 10-12 minutes until fish is tender. Meanwhile cooked the rice in a separate saucepan.
Drain fish, remove and discard skin and bones. Flake the flesh. Chop 2 eggs. Reserve the third to garnish. Mix together the fish, rice, chopped eggs, parsley and rice milk in a large saucepan. Cook, stirring, until heated through. Serve garnished with parsley and slices of egg.
Fruit Kebabs
A combination of anything mango, peaches, apples,”grapes, pears, strawberries, banana, literally any fruit, preferably in season. Cut up into squares and feed onto kebab sticks. Prepare the night before and keep in a container in the fridge for breakfast, mid afternoon snack or anytime!
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
A.A. Milne
Imagine having breakfast here in the warm Australian sunshine! Threebirdsrenovations
I love the renovations Threebirdrenovations, three best friends based in Australia, who are focused on inspiring and empowering women, anywhere in the world, to turn THEIR renovating dreams into REALITY. I’m hooked! I’m sure breakfast here would be a dream, don’t you think?!
I’m hoping these recipes and ideas to inspire you at breakfast time this week and beyond! Let me know which is your favourite breakfast.
As always, I love to hear your thoughts and comments, I promise I read everyone.
Have a wonderful Sunday. Hope your week ahead is happy and healthy,
I’m not sure how it is in your house, but our Dining Room has become a real focal point each evening. It’s when we all gather and sit down to enjoy a family meal, we chat about the day, the good, the bad and everything in-between!
It might sound very Waltons Family (google that if you’re a little stuck, I’m showing my age!) Like breakfast times, supper time can be a stressful part of the day.. Lockdown has made us focus more on looking forward to this part of the day.
In normal life, we don’t normally all get to eat together much of the time. Having two teenage swimmers in the family means that we are usually driving to and from training and food is eaten en-route! Oh the glamour! Chilly Food Tubs have been my lifesaver during the swim runs!!
“Some of the most important conversations I’ve ever had, have occurred at my family’s dinner table.”
Bob Ehrlich.
I love to cook during the day when I’m taking a break from the desk or when the children are having their lunch break from home schooling – it makes such a difference! “Cook Now, Eat later” a motto I’ve taken on wholeheartedly from Mary Berry.
There is now no crazy supper time as I’ve cooked ahead and simply reheated or defrosted from the freezer.. What a difference it makes! I thought I’d share a few of the favourites we’ve been enjoying of the last few weeks.
Thai Pork Curry.
This is my sons current favourite, adapted from a Mary Berry recipe. I’ve added red pepper and switched in button mushrooms from chestnut mushrooms and added French fine beans.
Ingredients: 700g pork fillet, cut into fine strips 2-3 tablespoons red Thai curry paste 2 tbs oil 2 large onions thinly diced. 1 tablespoon plain flour 1 x 400ml can coconut milk 2 tabs fish sauce 200g chopped mushrooms 200g fresh fine beans 1 red pepper cut into strips juice and finely grated zest of 1/2 lime chopped fresh parsley or coriander salt and freshly ground black pepper
Method:
? Marinate the pork in 1 tbs of the curry paste for 30 mins.
? Heat the oil in a large pan, add the onions and cook gently for approx 10 minutes until they are tender. Lift the options out onto a plate.
? Increase the heat, brown the pork (this might have to be done in 2 batches) Remove the pork from the pan and return the onions with 1-2 tbs red Thai curry paste and the flour. Stirring well, add the coconut milk, fish sauce, mushrooms, pepper and beans.
? Bring to the boil, cover and cook gently for about 5 minutes, until the pork and sauce are just boiling and the beans are cooked but still crunchy.
Just before serving, add the lime juice and zest, plus lots of parsley or coriander. taste for seasoning and serve with rice.
Scampi Provencal
This recipe has been in the family for years and adapted along the way.. here’s the current adaptation.
1 red pepper
1 green pepper
1 clove of garlic
1 onion
1 tablespoon tomato puree
1 teaspoon dried oregano
1 tin chopped tomatoes
350g Prawns (I tend to use giant cooked prawns)
Method:
? Chop peppers, onion garlic and soften in a pan.
? Sprinkle in dried oregano, chopped basil and season with salt and pepper.
? Add the tin of tomatoes and prawns, mixing well, before adding the tomato puree.
? Pop the lid on and simmer for 10 or so minutes, until piping hot.
? Serve with rice and salad or Ciabatta bread.
The best bit – prepare ahead.
This recipe works really well hot or cold, so can be cooked ahead of time, simply reheating if required before serving. It also freezes well, so freeze once cooled and allow to defrost overnight.
Prawn Linguine – Jamie Oliver
This is a super easy supper recipe, it’s best prepared and served immediately.
350g Dried Linguine 1 Fresh red chilli (4 Anchovy Fillets – we don’t add these) 1 Good pinch of ground cinnamon 1 pinch of saffron 360 g raw peeled prawns 2 cloves of garlic 500g passata 1 Lemon 30g Parmesan Cheese A couple of sprigs of fresh basil
? Put the water for the pasta in a sauce pan on to boil.
? Finely chop the chilli and put in a deep frying pan with the anchovy (if using and some of it’s oil. Turn up the heat.
?Add the cinnamon, saffron and prawns.
? Squash in the unpeeled garlic with a garlic crusher, add the passata and bring to the boil.
? Strain the pasta when it is ready and add it to the sauce. Transfer to hot dishes to serve and add seasoning, lemon juice, grated parmesan and chopped basil leaves.
Serves it with a side salad and crusty bread. not open for the freezer but it’s super quick to make and tastes delicious..
Jools Chicken Curry – Jools Oliver
A super simple, yet delicious meal from Jools Oliver. We have cooked this again and again and has now been christened Mums Chicken Curry, sorry Jools!
Ingredients
1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach , optional
2 tablespoons quality mango chutney
Method
? Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
? Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
? Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
? Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
?Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
? When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
? Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
Tips
For babies and toddlers, leave out the seasoning. Allow to cool, then chop and/or mash to the desired consistency.
Italian Chicken – Mary Berry
A super simple, supper dish and yes.. it’s an adapted Mary Berry recipe and yes you can make in advance and freeze too!!
Ingredients:
123 chicken thighs, skin removed, bone in.
1-2 tablespoons olive oil
2 large onions, roughly chopped
2 large garlic cloves, crushed
2 tablespoons plain flour
300ml (1/2 pint) chicken stock
2 tablespoons white wine vinegar
190g olive and tomato sauce (such as Scala Olive & Tomato.
Freshly chopped parsley, lots!
Method:
? Season the chicken thighs with salt and pepper.
? Heat the oil in a large pan and fry the onions and garlic for a few minutes. cover with a lid and cook gently for about 20 minutes until the onions are tender.
? Sprinkle in the flour and mix well. Draw to one side and add the stock, stirring. Return to the heat and bring to the boil. Allow to thicken, adding the white wine vinegar, and season with salt and pepper.
? Add the chicken to the pan and bring back to the boil. Cover the pan and cook over a gentle heat for 20-30 minutes (turning the chicken once) until the chicken is tender. Cut into a thigh with a sharp knife to ensure juices run clear. If still bloody, continue to cook until juices run clear.
? Stir in the whole jar of the olive and tomato sauce and heat until piping hot. Check the seasoning. If the sauce is a little thick, add a little more stock or water.
? Scatter with fresh parsley and serve with basmati and wild rice or tagliatelle and a green salad.
The best bit – to Prepare ahead: Complete to the end of step 5,24 hours ahead. Cool quickly, cover and refrigerate. Reheat carefully, gently stirring, in a pan on the hob until piping hot. Or reheat in the oven preheated to 200C/ 400F / gasn6 for about 30 minutes. Add a little stock or water if the sauce is thick.
To freeze: Freezes well. Cool the cooked chicken quickly and freeze in a freezer container for up to 3 months. Thaw for about 6 hours at room temperature or overnight in the fridge.
To cook in the Aga: Cook the onions, covered, in the Simmering Oven for about 20-30 mins until tender. Use the boiling plate for stage 3. For stage 4, use the roasting oven for about 10 minutes, and then to the simmering oven for a further 10 minutes, or until chicken is cooked.
“If you have a family that loves you, a few good friends, food on your table and a roof over your head – you’re richer than you think.”
Mary Berry Cook Now, Eat Later – one of the first books I bought as a new Mum, closely followed by Real Food – Fast! I know we’ve only just packed away the Christmas Decorations, but in our house Christmas isn’t Christmas until Mary’s Christmas Collection makes an appearance! There are also some fabulous meals for that little extra special occasion too.
All these meals have all been big hit in our house and I really hope they’ll be a big success in your home too. Let me know which ones you try and which you”l be adding to your regular menu…
One thing that’s magical for your mental health and that is setting boundaries. This weeks Blog discusses how to set boundaries and the benefits to your mental health and well-being.
Over time what we deem to be “OK”, gets blurred.
On occasions the we are treated or spoken to by work colleagues, friends and even our partners can cause upset, yet the need to do something about this situation may be delayed as you worry about the repercussions, regardless of how this makes you feel on a daily basis.
It’s no secret that I love Brene Brown’s work and her research on boundaries is amazing. (She’s one person I’d love to meet & have on my Dinner Party Wishlist!) Brené Brown studies human connection — our ability to empathize, belong, love. She’s funny and shares a deep insights from her research in her many books. Research that sent her on a personal quest to know herself as well as to understand humanity.
Maybe you run your own business and the boundaries around your working hours have become blurred, meaning that you’re trying to juggle work and home life, whilst going the extra mile for your clients..
Whatever your situation is, being mindful that creating boundaries of what’s OK and not OK can have such a powerful effect.
Mini Mission
Join me on a mini Mission. Grab your journal or notebook and consider a situation that is causing upset and worry to you in your life. How does that situation make you feel? Have you thought about setting clear boundaries. Read on for how to resolve the issue.
I’m not as sweet as I used to be, but I’m far more loving”
Brene Brown
They say if you want something doing, ask a busy person! Yet, how often to we feel ourselves saying yes to something when really your head is screaming “no!!”
Why?
When your default setting is to help out, It’s not easy saying no, it makes us feel guilty or judged. . Yet by saying yes, you know that it will be adding more to your plate, causing increased stress, resentment and maybe even a sleepless night or two..
So how do we fix this?
Brene Brown shared her top three tips on how to create your boundaries: (direct quotes)
Make a mantra. I need something to hold on to—literally—during those awkward moments when an ask hangs in the air. So I bought a silver ring that I spin while silently repeating, “Choose discomfort over resentment.” My mantra reminds me that I’m making a choice that’s critical for my well-being—even if it’s not easy.
Keep a resentment journal. Whenever I’m marching around muttering cuss words under my breath, I grab what I lovingly refer to as my Damn It! Diary and write down what’s going on. I’ve noticed that I’m most resentful when I’m tired and overwhelmed— i.e. not setting boundaries.
Rehearse. I’ll often say, to no one in particular, “I can’t take that on” or “My plate is full.” Like many worthwhile endeavours, boundary setting is a practice.
I find this really powerful and wonder if you do too?
Like a candle or rose petal, our wellbeing and mental health is delicate, something that should be treasured. If looked after well, it will give you years of joy and happiness. If you fail to look after the little things, setting boundaries, being kind to yourself, then they will in turn become bigger things and eventually your mental health and well being will suffer.
“Compassionate people ask for what they need. They say no when they need to, and when they say yes, they mean it. They’re compassionate because their boundaries keep them out of resentment.”
Brene Brown
I love these mantras and have over the years, integrated them into my daily life.. Not easy, it takes practice, but remember every time you say “yes’ to someone else, you are saying “no” to you.
Writing your boundaries down is really powerful, it cements the “why” and as Brene says, what’s OK and what’s not OK.
If you have 5 minutes, take a look at Brene’s famous TedTalk that I believe you’ll love..
I’d love to know your thoughts about this one thing that’s magical for your mental health. Will you be joining me in this Mission of setting boundaries? Let me know in the comments below.
Feel free to share with a friend who you think would love this Mission too. Furthermore, I’d love you to subscribe to receive my blog straight to your inbox.
I’m the creator of Woman on a Mission, a lifestyle space dedicated to helping women bring more calm, confidence and balance into everyday life. Born from my own journey to slow down and live with greater intention, it offers inspiration around wellbeing, organisation, home and mindset, one meaningful mission at a time
For the tartare sauce, start by making the mayonnaise. Whisk the egg yolk, vinegar and mustard together in a bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified
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