Before I even start talking about today’s recipe, I wanted to mention two things. Number one: I’ve been so into my photography over the past month and I’m just sp happy about it. Believe it or not, even though photography is basically 3/4 of my day to day job and something that I absolutely adore, I have many a time when I just want to throw my camera out the window. (That is of courser and exaggeration because that thing is basically my pride and joy, but you guys get the jist) In all seriousness though, yes, even though photography is part of my job and something I practice daily, I still have so many days where I doubt myself and just feel like my content is a bit flat! I think that this is so normal with any job really, especially if you work in a creative field and there will always be high and low periods.
The second thing that I wanted to mention is that I am so sorry for the lack of recipe posts lately; I know I’ve been somewhat of a major slacker over the past couple of weeks. If I’m honest, I’ve been feeling a little bit demotivated and just swamped with work and life activities. I’ve been fortunate enough to have had a super busy month and so have been focussing the majority of my time completing all of my client work as best I can! I’ve also just been feeling a little scatty and disorganised in my personal life and constantly expect myself to be achieving a million and one things simultaneously and doing all of them to 100% of my best abilities.
This really came to light when I wrote myself a to-do list/ calendar for the day yesterday. I’m not really someone to plan out my whole day by the hour; but I know so many people that swear by this, so thought I’d give it a go. I was pretty excited about it to be honest and to start with, everything seemed to be running very smoothly and I was feeling really accomplished. However, I noticed that by organising my day in this list method, I’d pretty much viewed this as an opportunity to book in as many things as possible into each time slot and didn’t even leave myself a free 5 minutes to collect my mail or have something to eat. Needless to say, that by mid-way through the day I was so tired that I ended up having an afternoon nap and throwing my schedule completely out of kilter. So I guess what I’m trying to say amongst all that waffle really is that you need to be realistic with your goal setting for the day and not immediately try and overwhelm yourself. Set three main tasks that you want to make a priority and go forward from there.
I’ve been really getting back into experimenting with porridge recipes recently and letting my creativity run wild with an array of toppings! Porridge is such a staple in my diet and something that I have every day without fail. It’s my go-to for when I can’t be bothered to cook up something fancy and also a great pre-workout fuel to leave me feeling energised for my workout.
Oats are a great source of fibre and slow releasing carbs. I always pair them with my favourite toppings and fresh fruits to get in some protein, healthy fats and micros. This porridge is a super simple combination, yet is simply so delicious! I’m completely obsessed with hazelnut milk at the moment because it has an incredible hint of natural sweetness and is super creamy and velvety in texture. It’s also so delicious for making frothy coffees and hot chocolates!
Something I’ve also been doing a lot of recently is adding these Arctic berries powders into my smoothies and porridge bowls. They’re super quick and convenient to add into meals and sneak in an extra portion of fresh fruits- especially if I haven’t done a food shop! they’re also a great thing to carry around in your handbag to add into food whilst on the go! I love that they’re made with wild berries, so there’s no nasties or additives in there! If you’re a regular here, you’ll also have seen that I use them in place of food colourings when baking and cooking up sweet treats, as their natural colours are incredible!
- 1 cup oats
- 1 cup hazel nut milk
- 1 cup water
- 2 tsp Arctic Berries Blueberry Powder
- 1 ripe banana
- 1-2 Tsp maple syrup
Combine the oats, 1 cup of milk and water in a saucepan and heat gently whilst stirring.
Once the oats have started to thicken, slice the banana and stir this through the porridge along with the maple syrup and berry powder.
Continue to cook, then add in the remaining milk whilst stirring to get that super creamy texture!
Serve with your favourite toppings and tuck in!