Getting Started

Plan ahead

Map out a week of recipes – this saves so much time and money, I promise.

Stock your pantry

Eating well, sadly, is not always budget friendly, but with planning and preparation it’s definitely manageable, and you can build up your stocks slowly. Also, keep a list for family and friends if they’d like to buy you a birthday hamper.

Take bite-sized chunks

You don’t have to overhaul your entire life and pantry in one go. But every day, or even just every week to start with, make one positive change. A really simple example is to make a batch of Power Bars so that you have something healthy to snack on when you have an energy slump. I don’t leave the house without some kind of good snack, even if it’s a boiled egg, a handful of nuts or a slice of my favourite Banana Bread.

Batch cooking and preparation

This is probably the biggest one for me. Take a little time out once a week to stock your fridge and make batch breakfasts and smoothies, storing them in glass jars in the fridge to eat on the go. I really find that if you have a good breakfast, you start your day right and then it’s much easier to make healthy food choices after that. I also like to have cooked quinoa and brown rice in the fridge for speedy salads. A cup of quinoa can be used for a trout and avocado salad, a beetroot and feta salad, and then as a base for a simple curry. Cook once, eat two or three times. Also cook double batches of soups and stews and freeze half for next time, or store in the fridge for easy lunches. You can also freeze most of the baked treats in this book.

Don’t count calories, and don’t ‘diet’ – it’s about goodness (and chewing!)

Eat mindfully, eat well and eat moderate portion sizes. Try to combine good fats, protein, unrefined carbohydrates and good green veggies with most meals. You’ll feel energised and fuller for longer.

Be kind to yourself