REFINED SUGAR: no thanks, I’m sweet enough.

The first episode of the BBC documentary series ‘The Truth About…’ aired a few nights ago and focused on most people’s guilty pleasure and go-to snack buddy: SUGAR.  The programme was well-structured and gave very informative information regarding Britain’s sugar intake and highlighted the differences between natural and artificial sweeteners.  The effects of high sugar consumption were also presented, including its effects on our brain and eating habits.

La Duree, Paris

The programme prompted me to analyse my past relationship with the white stuff.  Sure, I barely have refined sugars nowadays and I always look for the sugar content in anything I buy from the supermarket but how smart do I have to be to ensure the 6-teaspoon daily guideline is not exceeded?

Continue reading REFINED SUGAR: no thanks, I’m sweet enough.

Creamy banana porridge | Exploring the #dairyfree path

Creamy banana porridge

As previously posted, I hate food waste.  Last week, I was able to use bananas for some top-notch banana loaf.  Due to my overexcitement at the thought of fresh banana bread, I bought more than necessary, only to be left with mushy bananas for breakfast.  The solution? Embrace the bruised and mushy bananas in porridge.

Continue reading Creamy banana porridge | Exploring the #dairyfree path

Chocolate banana loaf

This weekend I was unfortunate enough to be burdened with some wisdom tooth pain.  I had to abandon most of my commitments, including work and study, but trying out new recipes was possible; I was in dire need of coming out of an enforced liquid diet.   I experimented with Natasha Corrett’s turmeric omelette with some leftover vegetables in the fridge – I absolutely hate food waste (who doesn’t?!)  and this weekend has also allowed me to peruse some very ripe bananas I have accumulated from the last week or so.

Chocolate banana loaf - Julia Gone Rogue

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Lucky Fox, SHEFFIELD

Lucky Fox, Sheffield (Julia Gone Rogue)

Amidst the independent array of shops, boutiques and bars in Division Street comes a fairly new establishment, boasting a highly-varied all-day breakfast menu.  Lucky Fox steers clear of the plat du jour gourmet burger craze and instead, introduces Sheffield to a diner-esque menu, filled with pancakes and waffles paired with fried, savoury delights, as well as the traditional fruit toppings.

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Healthy eating + student budget

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With everyone kick-starting the new year (every year…) by being healthy, Instagram and other social media sites/apps are filled with photos and recipes of everyone trying the latest health craze – detox teas, paleo diet, quinoa, kale, etc.  Admittedly, I am part of this bandwagon. I’m not a dieter per se but I love food crazes – I am all over chia seeds and nut butters at the moment.

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Caramelised maple banana + cinnamon porridge

Perfect wintry porridge

As December looms in on us next week, there is a constant reminder that days are getting shorter and the nights are darker.  Being a university student, waking up in the morning may as well feel like a post-night out: dark, gloomy, dreary and tiring.  I’m constantly tired and hungry all the time too, for no reason.  

Enter this porridge.

Porridge should be everyone’s staple breakfast food: it’s cheap and creative; you can top it with anything so as to not make it grey, tasteless and dull, reminiscent of our old school days.  This simple porridge recipe incorporates all the wintry flavours we all know and love and will keep you quite full, helping you avoid midday snacking.  You can sprinkle some crushed nuts, such as pecans or walnuts too, for that extra crunch.

Note: I used a microwave to cook the porridge as I am quite impatient in the mornings.

Caramelised maple banana + cinnamon porridge

Makes 1 portion

1/2 cup rolled porridge oats

200 ml almond milk (unsweetened or sweetened, to your preference)

Maple syrup, to drizzle

1 banana

A good pinch of cinnamon

Method

1. Heat a griddle or frying pan.

2. Slice the banana lengthways and place on the pan, with the flat side facing downwards.  Drizzle the maple syrup (amount to your preference) and cook the bananas until both sides have caramelised, turning over every now and then.

3. Whilst the banana is cooking, place the porridge oats and almond milk on a microwaveable bowl and cook for 5-6 minutes on a high setting. Pause the microwave every 1 1/2 – 2 minutes to give it a good stir, to avoid it from over-cooking or spilling over.

4.  Once the bananas have caramelised and the porridge has cooked, top the porridge with the banana and sprinkle a good pinch of cinnamon.  Drizzle some more maple syrup, if liked.  Enjoy.