My first holiday as a fully plant-based eating tourist. How did it pan out?

I’ve recently returned from a self-catering holiday on the North Norfolk coast. We were supposed to be in Greece but, as it turned out, it was one of the loveliest holidays we’ve had as a family. It was energetic yet very relaxing (apart from the incident when we got chased by a feisty horse). We

Farewell to PE with Joe but not goodbye…

This morning we said farewell to PE with Joe but it’s certainly not goodbye. Today marks my 128th daily workout in a row. Not only have I completed every single PE with Joe workout since 23rd March but I’ve also done a session on his days off! On those days I chose a HIIT session

Longevity tips from my 91-yr old neighbour

I’ve become absolutely fascinated (and maybe a little obsessed) with the Blue Zones recently. Scientists have pinpointed 5 places in the world, dubbed Blue Zones, where people live the longest and are the healthiest: Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece and Loma Linda, California. Researchers found all Blue Zone areas share 9

Juggling motherhood & running a business

I gave up work to raise my family. When I say gave up work, work gave me up. I was on maternity leave when a restructure was announced at work. My name didn’t appear on the new structure. I was over the moon! Perfect timing. I was leaving a joyless job that gave me no

the highs and lows…

I was absolutely thrilled when, on Monday, I received an email congratulating me on becoming a finalist in the Muddy Stilletos award for best Norfolk Food & Drink producer. This news followed a fantastic day on Sunday at the Big Norfolk Sausage Bash in Aylsham. The sun shone, we had loads of fun and sold

chilli ‘non’ carne

VEGAN “This veg and protein-packed chilli ‘non’ carne has real depth of flavour. A winner with any chilli lover!” SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 1HR Ingredients 1 pot of baked beans with benefits 1 tblsp oil 1 onion, chopped 1 garlic clove, chopped 1 pepper, chopped 125g mushrooms, chopped 265g tin cooked lentils

minestrone soup

VEGAN “This soup is super tasty! It’s so easy to make. I use aromatic peas with perks as a base. You just add a load of other veg and let it slowly simmer away while you get on with something else. Add whatever vegetables you like and use frozen veg to make it even speedier.

Feeding time at the zoo…

I love being a Mum. I came to parenthood relatively late in life but it wasn’t without trying. The whole process involved lots of heartache so I’m truly thankful every day for my boys’ existence. It’s not easy though; being a parent or carer comes with its challenges. Feeding my children is one of those

not just any old beans on toast

Our baked beans make a superb topping for toasted sourdough. They’re not just any old beans; there’s tomato, sweet potato, red pepper and more in the richly flavoured sauce. Just heat and pile on top of your favourite toast, add guacamole and a squeeze of lime. What could be simpler and more delicious?

popping peas make perfect partner

If you’re feeling in need of comfort food our popping peas make the perfect side for your favourite sausage. Here they’re partnered with shroomdogs (vegan) and chips cooked in a herby tomato seasoning. Simply heat the peas and serve alongside. Add a spoonful of mint sauce if that’s your thang!