How I build my breakfast

Posted on February 25th, 2016

On my travels, I think I’m asked at every turn, by journalists or at public talks I give, what I eat for breakfast. I think it’s mostly because much of the planet can’t fathom a breakfast without sugar. The first thing I flag: drop the idea that breakfast should be sweet. Until the 1950s, when breakfast cereal was invented as a cure for sex addiction (seriously!), it was savoury.

One-Pan Bubble and Squeak Pancake

One-Pan Bubble and Squeak Pancake from the I Quit Sugar Healthy Breakfast Cookbook

So how do I do said savoury breakfast?

1. I start with veggies or fruit.

Want to know what all the healthy people I meet do? They jam-pack 2–3 serves into their first meal. I call it front-loading. The key to great health is to get as much nutrition into you and your family’s gullets as possible. I aim for 6–9 serves of veggies and two serves of fruit most days and use breakfast as a great vehicle for this.

2. I add protein. Not too much.

3. I add fat. Saturated.

This is important. Why? Because essential vitamins (A, E, K and D) can only be absorbed when eaten with fat. And we need said vitamins to effectively digest protein. Read more

6 Things I learned about leftovers from Hugh Fearnley-Whittingstall

Posted on February 23rd, 2016

I’m a huge fan of leftovers. My book I Quit Sugar: Simplicious is all about them – using them, eating them, creating a kitchen flow around them.

Leftover Vegetable Stock from Simplicious.

Leftover Vegetable Stock, recipe from Simplicious.

Hugh Fearnley-Whittingstall – bless him – is on the same page. But in a different book. You might have come across River Cottage – Love Your Leftovers which was published shortly after Simplicious. It’s a ripper of a tome. Hugh goes to town on leftovers. Bless him.

I’ve been pouring over the book since it landed on my desk last week. Here are six top things I learned from him:

1. Cool cooked food destined for leftovers asap. If practical, rinse in cold water (cooked veg) or stand the saucepan in a sink of cold water (stew, soup or sauce). You’ll preserve the flavour and colour better and it’s a good food hygiene habit, too.

2. Add the veggies late when making soups or stews and stop simmering when your vegetables are still slightly underdone. This will help to avoid mushiness later on when you reheat your leftovers.

3. Get the fish in the fridge ASAP. Fish deteriorates quickly at room temperature so pop it in the fridge as soon as you can after buying to avoid it going off.

4. Cool cooked rice rapidly to prevent food poisoning. As rice cools, especially at room temperature, the spores of harmful bacteria can germinate producing a toxin that causes food poisoning. Once this toxin is Read more

what struggle do you want in your life?

Posted on February 18th, 2016

I have a friend. Let’s call him Dick. He’s a challenge. But then so am I. But the thing is, the more he’s a challenge, the more I love him. I have to struggle at times to hold his energy, to ride his emotions, to apologise to the waiters that he’s rude to. But the fact that I struggle happily for him firms my love for him.

Image via Thought Catalogue

Image via Thought Catalogue

I read this rant on how we often ask the wrong question of ourselves in our pursuit of fulfilment. We ask “what makes me happy?”, rather than “what pain do I want in my life?”. The former rarely brings us closer to what we truly want. The latter gets us far realer. It gets us aware of what we’re willing to put up with to get what we really want. Because we’ll always have to put up with something. In fact, as the author writes, happiness requires struggle.

I have a loved one. Let’s call him FB. We struggle. But I know that we are both struggling to get to a better place, to understand each other better, and this makes me love him more. Every time we recover from a wobbly moment, I’m happy. Because we both put in the good fight. We know we’re growing and we know it hurts and we know we have to express all Read more