It feels as if I’ve been hibernating during this long cold winter. Eating lots of soup and stews. Heavier comfort foods. So with the arrival of a few crocuses in my front garden and a huge magnolia tree by my neighbor’s house, I can officially come out of hibernation and enjoy the spring sunshine and cheerier spring foods. I always tell my clients to use March and April to transition from the richer, heartier winter foods to lighter salads, soups and raw foods and this is a perfect recipe for that.
This coconut lime quinoa side dish is zesty and bright and reminds me of the warm tropical flavors of the Caribbean. It’s just as easy to make as regular quinoa and the lime really stands out in this recipe. I like to make a big batch and store in my fridge for 3-4 days. Eat with roasted chicken or vegetables for a delicious spring supper!
1 cup of quinoa
2 cups (1 can) coconut milk
Zest and juice of 1 lime
- Rinse quinoa with water in a sieve.
- Add quinoa and coconut milk to a small saucepan and simmer, covered, for about 12 minutes or until the quinoa is cooked.
- Stir in the lime zest and juice at the end.
One of my detox breakfasts: oatmeal with frozen berries, pumpkin and chia seeds with a swirl of almond milk
I completed my Fresh Start 10-Day Cleanse at the beginning of this year with a group of clients and it was the perfect timing for me – after a non-stop party and holiday season with definitely too much sugar, carbs and alcohol. I love working with clients to do a gentle seasonal detox at the beginning of the year as it can shake up your diet, hit the reset button and help you lose a few pounds and feel more energetic and ready to tackle anything at the beginning of a New Year.
This month has been so much fun with all the holiday parties, brunches, school events and gatherings with friends of family. Lots of comfort food too and unfortunately a little bit too much sugar, alcohol and treats.
This salad was made out of a craving. A craving for crunch. A craving for raw vegetables. A craving for a simple lunch. A craving for something nutritious and easy in the middle of dark December.
We have a wonderful British pie shop in our town in a dangerous location since it’s on the road where I pick up my son from school. In the afternoons when they bake their pies, you can smell them all the way down the street. And they smell so good.
Occasionally on a Friday night when I don’t want to cook, I’ll walk to the shop and order a chicken tikka or chicken pot pie. I just love the way they use great quality chicken and a wonderful blend of spices.
Well here we are at the end of February and there is still a foot of snow in my garden and I don’t think I’ve seen the grass for a whole month! It’s very beautiful but I’m tired of the subzero temperatures and am yearning for warming days.
Every cloud has a silver lining as they say and this winter I’ve really embraced my slow cooking and oven as I make lots of batches of soup and stews for the family. My Spanish friend brought over some wonderful chorizo for me to cook with and so I immediately got to work with this stew. It’s a type of stew that I had many times when I was living in Spain in my early 20s: tomatoes, beans, chicken, chorizo and spices. It’s simple but warms you up on any snowy winter’s day.
My family absolutely loves roast chicken and when I first heard about this recipe from Jamie Oliver’s recipe collection, I was intrigued. Roast chicken, milk and lemon? That seemed to be a curious combination and I wasn’t really sure how it would turn out. Since we don’t consume much dairy and we love coconut milk, I decided to substitute some of my own herbs and spices and add coconut milk instead.
Kate Middleton and I have a lot in common. We’re both English Roses with charming British accents, we both went to St. Andrews University and we both married our Prince Charmings. Ok – so that’s about where our similarities end.
The Duchess of Cambridge is currently on a whirlwind tour of New York City with Prince William. In her fifth month of pregnancy, this could be quite a taxing time for her what with all the appointments, meetings and photo opps just when she may feel like putting up her feet instead and having a cuppa. I was five months pregnant when I did my own whirlwind tour of South America for work – five countries in nine days. Even though the itinerary was pretty intense, I managed to get through it all, enjoy the adventures, the amazing food and even altitude sickness. But I know how demanding traveling for work while pregnant can be, especially when your days start in the hotel breakfast room with colleagues and don’t finish until late at night after dinner and drinks. With all pregnant moms and Princess Kate in mind, here are some of my tips for traveling when pregnant.