food blogger

Is Veganism for life, or just for January?

Rather than a New Years Resolution this year, you’ll remember that instead I took the Veganuary pledge and decided to follow a vegan diet for the whole of January. As an animal lover I’ve been a vegetarian for many years, but never before given up fish, dairy and eggs, and I was truly curious to see how consuming a plant based diet would affect my energy, my weight and my training. And indeed to see just how easy or difficult it might be as a busy freelance PT to stick to veganism on the go. So 6 weeks after Veganuary ended did I dive straight back into salmon and scrambled eggs?

Read More »Is Veganism for life, or just for January?

Welcome to Veganuary!

Firstly – please let me wish you a very HAPPY NEW YEAR – and here’s hoping 2018 brings you health and happiness. I hope this brand new year has started well for you so far – mine is starting in a very different way this time as I’m waking up on New Years Day as a vegan. I’ve taken the Veganuary pledge, and for the next 31 days I will be eating an entirely plant-based diet. I haven’t eaten meat for over 10 years (for ethical reasons), but I have been eating fish, eggs and dairy, and so spending the next 5 weeks consuming no animal-based products whatsoever is most definitely going to be a challenge, but one that as an animal lover I am more than willing to take. But why take on something so huge in one of the most difficult months of the year? Read on to find out.

 

Taking the vegan pledge for VeganuaryRead More »Welcome to Veganuary!

Discovering a path less travelled with Off The Eaten Path and Two Blondes Walking

Fun fact about me that most people don’t realise – I’m actually from the countryside. The constant takeaway coffee in hand, innate knowledge of most bus routes in West London and shellac manicure every fortnight without fail may have you fooled, but I grew up and spent the first 18 years of my life deep in the Cornish countryside. So when brand new healthy snack range Off The Eaten Path invited me on a guided walk in Sussex with qualified walk leaders Two Blondes Walking I couldn’t lace up my trainers and pack my rucksack fast enough! However it has been a while since I’ve been properly out in the countryside, so I was extremely grateful for all the useful information and tips the ladies shared with me – which in turn I am delighted to be sharing with you.

healthy snack made with rice and peas

Read More »Discovering a path less travelled with Off The Eaten Path and Two Blondes Walking

Recipe: Italian Vegetable Oat Crumble with White’s Oats

There are a few staple items that make up your average fitness bloggers’ food cupboard – chia seeds, protein powder, avocados, and of course oats. I am no exception and porridge in the Winter and overnight oats in the Summer are my breakfasts of choice, so when White’s Oats (who have been milling oats in Co. Armagh, N. Ireland since 1841) asked me to create a recipe using their Organic Jumbo Porridge Oats, which are 100% natural and high in fibre, I thought this will be a piece of cake (or bowl of zoats should I say!) But when I thought about it more, I decided I wanted to create a savoury oat recipe because I truly believe they have so much potential beyond our breakfast bowls. So here is my recipe for Italian Vegetable Oat Crumble, using White’s Organic Jumbo Porridge Oats.

recipes using organic jumbo oats

Read More »Recipe: Italian Vegetable Oat Crumble with White’s Oats

Recipe: Winter Vegetable Gratin

Winter may be dark and cold but it is good for one thing – root vegetables like parsnips, turnips and celeriac being in season. As well as this, these starchy vegetables pack a nutrient punch whilst at the same time satisfying our carb and comfort food cravings on dark Winter nights. This Winter Vegetable Gratin recipe works with pretty much any root vegetable so do feel free to experiment and find your favourite combination. I personally love the taste of celeriac (which is extremely low in calories but contains plenty of vitamin K which can boost bone health) and in this particular version I combined it with parsnips, squash and sweet potato – but carrots, potatoes, swede, fennel and turnip also work really well – if you have a favourite root vegetable now is the time to let it shine! This recipe makes a great side dish – I served it last night alongside steak for my husband and tuna steak for me, but it also works well with white meat. It was also delicious heated up again today for my lunch, so it works really well as a stand alone dish as well as an accompaniment. So how do you make it?

 

Read More »Recipe: Winter Vegetable Gratin