I went to University in 2016 and my student budget quickly realised how expensive it was to buy meat in the weekly shop. My diet was pretty all over the place during the first term, but my meat consumption was MUCH lower than it was previously and after Christmas, I was probably eating vegetarian meals for 70% of the week without realising it.Read More »
Calling all vegetarians and vegans in the West Mids, I’m pretty sure I’ve found the best place for breakfast (served all-day may I add). Medicine Bakery has always been on my bucket list as a place to visit in Birmingham and it definitely didn’t disappoint. There’s plenty on the menu that I haven’t explored but now I’ve visited Medicine for breakfast in Birmingham and Codsall, I thought I’d give you the low down.Read More »
Every time I’m in Birmingham New Street station, the swinging chairs in the window of Mowgli catch my eye. Unfortunately there wasn’t one free when I visited, a missed instagram opportunity, but not the end of the world. For someone who’s pretty clumsy, it was probably a good thing that I was sat in a stable chair!Read More »
When I decided to become a vegetarian, I found myself loving all the new recipes I could try & all the Linda McCartney treats available. But I found myself lacking a ‘go-to’ option for a roast dinner. Pretty much a Sunday staple during winters in the UK, especially Christmas Day.
For this pie, you can use whatever veg you like, whatever veg you’ve got left in the fridge – it’s completely up to you!
I’m all for simple & easy cooking so here I present the ‘ultimate veggie pie’ recipe…
Veggie Pie Recipe (makes 4 portions typically)
Core Ingredients: 1 Onion (red or white), Tin of Tomatoes, Sprinkle of garlic powder (or add a clove of garlic), 1 teaspoon of paprika, 1 teaspoon of oregano & 1 Pack of Shortcrust pastry (I used Just Rol)
The Veg I used this time: 1 courgette, pepper & leek, 1/2 aubergine & 1/2 tub of mushrooms.
Start by chopping up all of your chosen veg into medium sized chunks, before starting to fry the onion on a medium heat for around five mins. Add the chopped veg to the pan & stir for around another five minutes.
Then, pour the tin of tomatoes into the pan, mixing with the veg. Add the seasoning (sprinkle of garlic powder, 1 teaspoon of oregano & paprika). Leave the mixture on a low heat for around 15 minutes, whilst prepping the pastry.
If you’re like me & want for a quick recipe, then using shortcrust pastry from the packet is easiest. But if you want to make your own pastry, then I take my hat off to you!!
Using a sprinkle of flour on the surface (if it’s a student kitchen, hopefully you’ve got some clear surface left?) & on the rolling pin, splitting the pastry into two squares & rolling to fit the dish you are using. Line the bottom of your dish with one of the pastry squares, making sure there is enough to hang over the edges & scoop the mixture into the dish.
All you’ve got left to do is cover the top of the pie with the second pastry square. Pierce the top of the pie just in-case your mixture decides it wants to try & escape in the oven. Briefly brush egg or milk (vegan option) over the pastry for a golden crisp pastry.
Cook for 30 minutes at 200 degrees & ta-da, you’re sorted for a veggie roast dinner!
Do you have a favourite ‘go-to’ veggie recipe?
And just like that, Christmas has flown by! For me it was the best chilled day I could have asked for, plenty of food, afternoon naps and board games.
Previous New Years that I’ve approached in my 20 years of life, have been promising myself to get on the new year diet as soon as Jan 1st rolls around. Normally, I’ve got a new cookbook or some kind of exercise equipment for Christmas and I’m ready to try it out. But it never seems to last long, I slip up with the new year of dieting and exercise one way or another and don’t see the point of going back to it, typically before Jan 31st!
Last year, I chose not to put too much pressure on myself to follow a New Year diet and I think 2018 has taught me a lot, especially with how to balance fitness and health in a more regular way.
This summer, I decided to go vegetarian and feel as though this has shaped my eating habits into a more healthy balanced way. Simply because I just bloody love veg but actually it’s been a really good change for me to feel passionate about the food I’m creating and putting into my body (shown by my veggie Christmas dinner creation!). That’s definitely not saying I’m perfect with food, a few too many chocolates have been consumed this Christmas period, but I feel as though my habits are slowly starting to change.
Balancing fitness wise has always been something I’ve struggled with, hence why I’ve always pushed it as a focus in previous January’s. This year, I’ve learnt to enjoy the time I can go to the gym this and to feel better for it, instead of always feeling I’m pushing myself to lose weight. Programmes such as Tally Rye’s ‘#bestmemotivationmonth’, have really helped me alter my mindset towards going to the gym and I’ve stayed fairly active over the festive period with dog walks and exploring new places!
Although January can be full of motivation for some of us, it can really feel like a struggle to be prioritising going to the gym 3-4 times a week so for the New Year, I’m going to try and use the time when I’m at the gym to push myself further, whether its 30 mins, 40 mins or an hour.
But finally, the main reason why I’m going to avoid the New Year diet this year, is acceptance. I want to feel good about myself and what I’m doing fitness/health wise, rather than pressurising myself to go to the gym three times a week. It can be easy to get caught up into it all, especially the ‘New Year, New Me’ aspect. Although January can kick-start motivation for healthy eating and exercise, it’s worth remembering that your size/weight does not define you, feeling good about yourself can and will take time and it’s a roller-coaster journey so heres to 2019!
Hope you all had a lovely Christmas of indulgence and enjoy the New Year! ❤