Advent and the Art of Indulgence

christmas tree drawings

Forget John Lewis’ penguin, a new seasonal madness has gripped the nation – well, the nation’s health food bloggers at least. Wherever you turn, you are earnestly called to sprinkle your porridge with wheatgrass, add turmeric to your tea and slather your face with coconut oil. Advent is a feast of supplements, a sort of religious devotion to external and internal perfection, presented as your only hope of hanging up your Christmas stocking muffin-top free.

At this juncture, it is interesting to look at the ingredients in Asda’s Rich Fruit Mince Pies (12.5p per pie) – a mouth-watering mixture to be washed down with cheap sparkling wine at many a Christmas party …

Sugar, Apple, Glucose Syrup, Currants, Sultanas, Raisins, Glucose-fructose Syrup, Vegetable Oil, Orange Peel, Hydrogenated Vegetable Oil, Preservatives (Acetic Acid, Sodium Metabisulphite, Potassium Sorbate, Sulphur Dioxide), Malt Extract (From Barley), Lemon Peel, Invert Sugar Syrup, Apricot, Mixed Spice, Sugar Syrup, Dextrose, Citric Acid, Gelling Agent (Pectin), Acidity Regulator (Sodium Citrates), Natural Flavouring, Wheat Flour, Vegetable Oil, Glucose Syrup, Hydrogenated Vegetable Oil, Sugar, Dextrose, Salt, Raising Agents (Diphosphates, Sodium Bicarbonate), Preservative (Potassium Sorbate). Continue reading

Canteens and office blocks

Office canteen

My husband (to whom this post is dedicated) works for a large company on the outskirts of a big city. There are no shops nearby and the food in the canteen is dreadful. Though he may dutifully enjoy reading my idealistic posts about buying M&S salads and popping into local deli-come-cafes for soup and a quinoa and feta salad (or so he says for an easy life), they are useless to him. In these circumstances – certainly not his alone, but the fate of many office works – how does he devote himself to the pursuit of good health?

To my mind, he has two options. The first: he could become very well organised and stock his office with a supply of good food. For all you naysayers, this is not quite as unrealistic as it sounds, because it should only require an hour of time invested at the weekend – surely well worth feeling bright and sprightly for an entire week.

Allowing for a couple of business lunches out and croissant-fuelled breakfast meetings (a degree of realism is an important facet of any life change), the list below should be enough to cover most breakfasts, lunches and snacks for a week. Note, I assume access to a local supermarket at least once a week, and an office equipped with fridge, bowls, plates, forks and spoons …

The office block long list: 

  • Large bag of mixed nuts and/or seeds
  • Bag of unsulphured dried apricots
  • Tub of roasted sweet potatoes (made at home on a Sunday and then stored in the office fridge) – double the recipe you find here.
  • Bag of spinach leaves (to serve as the base for lunchtime salads, or to extend puny canteen salads)
  • Bunch of bananas
  • 5 apples / pears
  • Cucumber
  • Tins of tuna (in springwater)
  • 2 packets of smoked fish (trout / mackerel / salmon)
  • Block of feta
  • 2 avocados
  • Unsweetened muesli
  • Milk of your choice (whole, soya, almond etc.)
  • Big tub of natural or Greek yoghurt
  • Olive oil
  • Cider or red wine vinegar
  • Small loaf of sliced rye bread
  • Tin of chickpeas

These ingredients should then be used throughout the week to provide a variety of meals – such as …

For breakfast: yoghurt, fruit, and nuts; or muesli, fruit and milk; for lunch: spinach, chickpeas, tuna (feta or smoked fish could easily be used instead), a few chunks of sweet potato, 1/2 avocado with a dash of vinegar and olive oil and a slice of rye bread on the side; or a very quick meal of rye bread, smoked fish and a big chunk of cucumber; snacks could include fruit, nuts and yoghurt.

But, I will admit that such organisation is only for the dedicated, and even they have weeks so busy this level of office-based food preparation is unrealistic. Now to the alternative: understanding how to make the best of what’s on offer (ideas below) and creating just enough time (no more than 15 minutes) to buy this very pared down list of essentials from any basic supermarket.

The office block bare essentials:

  • Apples and bananas
  • Nuts
  • Rye bread
  • Yoghurt
  • (High quality) sliced cheese
  • Bar of dark chocolate (70%+)

Simple ideas for making the best of it in the worst canteen:

1) Always choose the simplest and least processed option(s) – e.g. salad, a sandwich, soup, fish, boiled potatoes.

2) When choosing salad, be sure to ask for the dressing on the side – that way you can opt out of smothering edible fresh food with an inedible sugary, starchy, fatty slime, or at least moderate the amount that gets smeared on. When choosing a sandwich, go for the one with the least in  – so bread and cheese, rather than bread and cheese and mayonnaise and chutney.

3) Steer clear of any dish served in a gloopy and oddly shiny-looking sauce. It’s bound to be salt, additive, and sugar laden.

4) Always include some protein for lunch – whether this be in the form of an omelette, scrambled eggs, a piece of fish, or some natural yoghurt for dessert.

5) Avoid cheesy pastas at all costs. Just looking at them is enough to make you feel sleepy.

6) Don’t succumb the temptation of afternoon cake (which, if wrapped in plastic and looks like it will survive a nuclear attack, cannot be anything but bad for you). Feast on nuts, fruit a square of chocolate instead.

7) And remember, two slices of rye bread and cheese is a much better breakfast than two cheap pain au chocolats from the canteen.

In transit

BA UK

Inevitably there are days when we shuttle from country to country, whirling through stations and airports, only resting in transit. Modern lives demand travel. And often it’s no bad thing; taking you somewhere new or, at least, beloved. But joyous reunions and exciting adventures aside, also waiting at the other end is that repellent sludgy feeling induced only by dehydration and packaged food.

Now, I will concede that finding a fresh broccoli, avocado and quinoa salad is harder when on the move, but excuses are excuses and maintaining a healthy lifestyle is very possible, as long as you plan suitably and subdue temptation. Some ideas on how. Continue reading

Lavish dinners in moderation

January

Poor dark, cold January has become a time for rather miserably hiding away and cutting back on life’s excesses – almost like an entire month of hangover – following a lavish Christmas. But I find it hard to advocate the practice of such punishing abstinence.

This excessive detoxing seems too short-term and painful to me. What if your best friend’s birthday in January, or indeed your wedding anniversary? What if you get to February so fed up of your steak-for-dinner diet that you go on a three-day baguette-feeding frenzy? Or you celebrate your month of dryness with a whisky drinking night out on the town? Surely, anything so far removed from your normal life is almost doomed to failure, or, at best, only very fleeting success. Continue reading

A word about sugar

sugar in a wooden spoonI’m off sugar – white sugar, brown sugar, corn syrup, maple syrup, honey, the lot – and have been for quite a while. In doing so, I have become that awkward person at the dinner party, pitied by the other guests, who tuck in with relish and think why miss a delicious pud for the sake of a few calories, but I couldn’t feel better for it.

It hasn’t always been this way. A definite pudding instead of starter devotee until age 25, homemade brownies and pavlovas were two of my sweet party pieces and I was often seen replacing lunch with a bar of chocolate in the office. And though my desire for intensely sweet food lessened with age and increasing culinary sophistication (I stopped considering chocolate as a complete meal), I still enjoyed pudding and cake on occasion. Continue reading

Epiphany – or a better day in the office

When I first started working in London for a company which openly celebrated slenderness (a recognised and disturbing theme in many organisations), I found myself skipping lunch most days and dining on a small bar of Galaxy chocolate and a packet of crisps whilst walking down Tottenham Court Road on the way to meet friends in the pub. I was short of money and trying to lose weight. The pressures of work and socialising didn’t leave me with time to exercise with any intensity, so deprivation it would have to be.  Continue reading