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.
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.
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?
There are fewer things more comforting on a cold night that a hearty bowl of warming soup. The great news about this simple yet satisfying dish is that it’s really easy to make, and that my particular version is absolutely packed with vitamins, nutrients and minerals. It really is one of the best ways to stay healthy and boost your immune system during the colder months. It also keeps really well for several days, or can be frozen so a batch of this made on a Sunday night makes a speedy weeknight supper, and the ingredients can be mixed and matched – so it’s handy if you need to use up leftover veg. I love to pack mine full of greens as they contain so many good things – minerals, vitamins, iron and anti-oxidants. If this doesn’t keep coughs, colds and flu at bay I don’t know what will!
Here’s what you need to make this Supergreen supper….
My husband and I’s original plan for our honeymoon last year was a trip across America – starting in New York and ending up in San Diego, taking in several cities on our way across. Once we actually realised how long we would need to do this properly (and that it would cost several times more than our actual wedding) we settled on a beach honeymoon and that we would spend our first wedding anniversary in New York. So at the end of September this year we hopped on a plane to JFK Airport to begin six days of fun, fitness, fashion and of course plenty of food.
New York is one of the few places I have visited with a restaurant scene to rival London, and plenty of hidden gems from tiny juice bars to Michelin starred blowouts, and our trip took in both of these and plenty in between, so I wanted to share our New York nibbles with you, as in a city this size with quite so much choice it is almost impossible to know where to start, and as you’ll see, I also managed to hunt out some healthy options (and some not so healthy ones too, it was a holiday after all!)