THE WORKING GIRL DETOX
NO TIME TO COOK AND HARDLY TIME TO EAT?
Yeah, I’ve been there too. My days during London Fashion Week were long and painful. Fun too, I must admit. Now I almost miss the structure. I’d get up super early, cycle to my yoga studio, back home for a quick shower, breakfast to go, and by 10am I was in the studio, ready for another 12 hour day. Ooh thinking back, I do miss it.
While there really was no time for adventurous cooking, the yogi in me still demanded NOURISHING, TASTY FUEL.
A green smoothie to go was standard, the healthiest fast food ever. Especially during hectic times with little sleep my body needed all the support possible.
So if you can relate, let me share my Working Girl’s Guide To Detox with you.
It’s a summary of all the little habits and rituals that I have accummulated during my crazy years in the London world of fashion.
From breakfast to dinner, these were the meals that kept my body healthy and my mind sane. Every recipe is wholesome, delicious and super easy. Even the busiest person can pull it off.
But most importantly, ENJOY YOUR FOOD AND HAVE FUN WITH IT. We don’t need more stress, but we do need a strong body and a healthy, happy brain.
THE WORKING GIRL
Sugary cereals move over, we don’t need you anymore, it’s all about overnight oats these days. So easy, so versatile.
Even if you get home late at night and forget to soak your oats - no stress. Simply pour hot water over them in the morning and let them sit while you’re in the shower.
Enhance taste and flavour with a few spices and you’re done. Ready to go with a delicious, nourishing breakfast packed with hearty oats, seeds and fruit.
There’s a base recipe, and a few ideas for additional ingredients you may want to add. All work great in a mason jar on the go.
Nuts & seeds (crunchy fuel for your brain)
Fruit (my favourite combo is avocado and blueberries)
Flavour: you can use desiccated coconut, a sprinkle of cinnamon, cardamom, freshly grated ginger, and a pinch of sea salt. Add raisins, juicy medjool dates or a teaspoon of honey if you fancy more sweetness. Instead of water you may also like sugarfree almond milk.
Combine the oats, nuts, seeds and any spices you like. Add hot water, stir and cover. Approximately 1.5 cups of water for 1 cup of oats. If you do overnight oats the consistency will be more mushy (I LOVE mushy) or you can soak your oats in the morning for a crispier sensation. After 15 minutes your oats will be ready to go. Add fresh fruit just before eating.
THE GREEN SMOOTHIE
My saviour during London Fashion Week when I used to joke that I have no time to chew. Except that I wasn’t actually joking, I barely had time to pee.
I packed my blender with more nutrients than I could possibly fit on a plate, pressed the start button, and within 60 seconds my breakfast was done. The possibilities are endless and there are countless recipes online. However, the whole point is to keep it simple, quick and easy.
These are my favourite ingredients:
Leafy greens (spinach, kale, etc.)
Nuts and seeds (soaked overnight)
Avocado or banana for a divine, smooth and creamy sensation
Fruit for sweetness
Ginger for great flavour and to boost your metabolism
Spring water, almond milk or coconut water
Place all your chosen ingredients in a blender, press the start button, and you’re done.
PALEO TWO-INGREDIENT SCRAMBLED PANCAKES
Yes, we’re talking TWO ingredients, three if you count the oil for frying. Just banana and eggs. Another ridiculously easy recipe that is packed with healthy proteins, vitamins and minerals.
Of course you can add any spices and toppings you like. Sprinkle coconut flour/flakes or cinnamon on top. Add vanilla, some raisins, blueberries, raw cacao nibs… There are countless combinations but I find the base recipe with just a banana and one egg pretty wonderful by itself. Give it a go, you’ll be amazed how good these are.
Get the recipe here.
VEGAN PUREED SOUPS
Soups are incredibly easy and versatile. All you need are some tasty veggies, herbs and spices. It’s a simple way to add tons of deep, dynamic flavour while keeping each recipe under 10 ingredients. All are ideal for making ahead and reheating.
My favourite (and the most time efficient) amongst all recipes is LEFTOVER ROASTED VEG SOUP. You can roast a huge amount of mixed vegetables for dinner (see below) and blend the leftovers with a little bit of vegetable stock or coconut milk into a deliciously creamy soup for lunch. This couldn’t be easier, right?
Here are some other tasty ideas from my blog:
VEGAN ARUGULA PESTO
This simple recipe holds so much flavour that you really don’t need much else. You can add your homemade pesto to buckwheat, quinoa, black rice (so tasty), spelt pasta, traditional sourdough bread, or zoodles for a low carb option.
Top it up with avocado, beetroot, feta cheese, cherry tomatoes, or eggs… and your lunch is sorted. Get my pesto recipe here.
For some reason the boss always caught me in the kitchen making tea, as if I was having a break away from my desk every 15 minutes. Of course that was just in my head but after a while I was getting paranoid.
So for London Fashion Week, when my immune system needed an extra boost, I’d prepare a large thermos flask of ginger & turmeric tea in the morning and take it to work with me.
During the day I could have my deliciously spicy, antiinflammatory, immune boosting tea whenever and wherever I wanted. No more hanging around in the office kitchen and waiting for the kettle to boil.
OVEN ROASTED VEGETABLES
For busy working girls and working mums sheet pan dinners are all the rage - and with good reason: simple prep, easy clean-up. One pan, one dish, dinner’s done.
Easy, tasty recipes where you toss seasonal vegetables onto one pan. Add some coconut oil or ghee, flavour with rosemary, thyme, salt and pepper, and pop it in the oven.
While you’re having a bath or doing some gentle yoga stretches (or veg out in front of the telly) your dinner is getting ready.
My favourite vegetables to roast are:
Broccoli & Cauliflower
Pumpkin & Butternut Squash
For protein I add wild salmon or organic chicken thighs, keeping in mind that chicken may take a little longer in the oven than the veggies. In an emergency canned sardines are a pretty good option too.
As mentioned earlier, if you roast a little more than needed, you can use the leftovers for a tasty roasted vegetable soup and have it for lunch the following day.
SCRAMBLED EGGS WITH VEG
Again this is a super quick, wholesome and filling dish. All you need are some greens (broccoli, spinach, kale and zucchini are great), some healthy starches (I do love fried potatoes) or feta cheese if you’re doing low-carb, an onion and two large eggs.
First pre-boil the potatoes. Add a little coconut oil or ghee to a pan, then fry the potatoes and your vegetables on a low heat until they’re soft and begin to turn brown. Add the eggs, and lastly top it up with some feta cheese or an avocado if you like. Done.
VEGAN LENTIL PANCAKES
This is a brilliant recipe from my talented friend Marisa over at canballet-ibiza.com. As a private chef and food blogger you can be sure that all her recipes are just amazing (especially the cakes, but let’s not go there today). However, I particularly love this one as it’s so good and so simple that even I can pull it off. Plus I LOVE lentils.
For these easy vegan pancakes all you need are red lentils, a little oil, water and any spices that you like. Lentils are loaded with healthy minerals and they’re a great vegan source of protein. Top up your pancakes with pesto, vegetables, avocado, some olives etc. Endless possibilities for a deliciously healthy and super easy dinner.
Get the recipe here.
When things get busy you need to streamline your activities and cut out all nonsense. No facebook, no instagram, no mindless googling. And trust me, taking a break from social media might actually feel like a holiday. Your thoughts will be so much clearer and your focus will be spot on.
My routine might be slightly different to yours, but this is what works for me:
When I do long 12 hour days I peel myself out of bed early morning and make a large cup of green tea for a gentle caffeine kick. In the meatime I prepare my thermos flask of hot ginger tea. I then soak my oats for breakfast (if I haven’t done so the night before).
Alternatively, for a green smoothie breakfast I place all ingredients into the blender but I don’t actually mix it until I’m ready to go. The fresher the better.
If I still have to prepare my lunch (cook some quinoa/rice/buckwheat and chop some veg) I’m doing this now, cleaning up any kitchen mess as I go along. God I miss those days when I had a dishwasher!
While my grains are simmering on a low heat and my oats are soaking I jump in the shower and get myself ready. I’ll do the rest of foodie preparation just before I leave.
And that’s me done. Food is ready and I’m out.
What is your routine? Do you have any tips and tricks you like to share? Then please comment below, I’d love to hear from you!
Have a vibrant, productive and super tasty day.