How are those New Year resolutions going? Fallen off the wagon yet? Evidence suggests that most people do, especially if their resolutions are all about depriving themselves of the things they love. Far better, I think, to have a positive goal in mind than kick off a new year with a focus on deprivation. The best New Year resolution I’ve seen or heard is from Alessandra Zecchini, who has vowed ‘to eat chocolate and try new things’.
I’m planning to adopt that one, along with growing more vegetables, planting a lime tree and buying some more wineglasses (we had a smashing good time over the festive period). Small goals, maybe, but still valid ones. When I look back to this time last year it turns out that I achieved all the things I planned to do (and ran a marathon), despite feeling like I never got around to doing very much. So perhaps the real resolution is to expect less of yourself (and be pleasantly surprised by the results). In the meantime, I’m trying to maintain a positive frame of mind about returning to my day job tomorrow. Gulp. How am I going to cope without a slab of Christmas cake for morning tea and an snooze after lunch?
Back to work smoothie
Here’s my recipe for a quick summer breakfast that a) feels like a treat and b) will keep you going until lunchtime. This is a good way to use up your stash of frozen bananas, but the rapidly ripening ones in the fruit bowl will also work well. I prefer almond milk in smoothies, but use whatever you like. I also think the banana makes it sweet enough, but add a little honey if you need an extra boost.
1 banana, sliced
1 Tbsp cocoa
1 Tbsp tahini (or peanut butter)
1 Tbsp ground LSA or almonds
3/4 cup almond milk
Throw all the ingredients in a blender and whizz until smooth. Pour into a glass and drink immediately. Serves one.
If you’re resolving to make some bigger changes to the way you eat in 2017, you might be keen on two new books full of advice and recipes.
YouTube sensation Niomi Smart‘s first book, Eat Smart: What To Eat In A Day, Every Day (HarperCollins, RRP $45), has more than 100 plant-based recipes that use everyday ingredients. I’m not about to follow her lead and give up all meat, dairy products, fish and eggs overnight, but there are some nice ideas here.
Closer to home, Australian model, mother, dancer and TV host Rachael Finch has also got a new book out and she’s an equally compelling poster girl for the wholesome lifestyle. Her book, Happy Healthy Strong (HarperCollins, RRP$40), mixes mostly plant-based recipes with exercise tips and general wellbeing advice (don’t let that bit put you off, the recipes are lovely).
I’m ever hopeful of having more time to spend on The Kitchenmaid this year (I should really take some of Rachael’s advice on goal setting), but in the meantime, keep an eye on my Facebook page as I’ll be giving away these books in the next week.
Hope you’ve had a great start to 2017 x