Food to Beat the January Blues.
The decorations are down, the weather is miserable and we’ve already failed at our unrealistic resolution of running 10k a day. However, all hope is not lost as CVB are bringing colour to your doorstep every week along with healthy meal ideas to get your imagination going.
By healthy, we don’t mean zero carb, zero calories, zero fun. We’re talking good for the soul, wholesome tray bakes and nutritional one pots that won’t keep you in the kitchen for hours so you can still maintain that January hibernation feeling.
Without getting too cliche, food really does have an impact on how you feel and right now we feel like we’re half potato and half chocolate orange and have been really excited to get back to healthy habits for the new year.
Breakfast
I’m a creature of habit when it comes to breakfast and it’s always some form of oats. Depending on how much time I think I’ll have in the morning I’ll prep overnight oats for a quick getaway or make time for a bowl of warmth. They’re so versatile, you can change them up so much! Here are a couple of my fave toppings:
Berries, honey and yoghurt.
Chocolate, banana, nut butter
Cinnamon, superfood seeds and goji berries
Coconut yoghurt and granola
Chia seeds, pear, pecans and nutmeg
Lunch
There seem to be a lot of ‘lunch at my desk’ kind of days at the moment so anything I can eat by the forkful is ideal. I’ll tend to cook up some grains on a Sunday and pop them in a Tupperware in the fridge. The night before I’ll roast a tray of veg with varying textures such as carrots, beetroot and kale, throw in some garlic and chilli if that’s your vibe and throw them together in a bowl with the grains and some protein like chicken, salmon or tofu. This is ideal for work lunches as you can have it hot or cold depending on how you feel.
Dinner
(No, it isn’t Dinner and Tea, it’s Lunch and Dinner!)
I’ve been looking forward to dinner every night this week. We try to include as much veg as possible (because why wouldn't we?) and have used ingredients you can find in this weeks veg box (w/c 03.01.22). The great thing about these recipes is that you can change them up based on the veg that you have available.
Monday
Beetroot and goats cheese risotto topped with roasted cherry vine tomatoes and samphire served with roasted carrots, fennel and garlic.
Tuesday
Seven Veg Stir Fry.
Mushrooms, carrots, sugarsnaps, red pepper, broccoli, chilli, with cauliflower rice and chicken. I won’t be winning any Michelin stars for presentation with this one but it was so filling and full of all the good stuff.
Wednesday
Red lentil Dahl with spinach, turmeric roasted cauliflower, pink pickled onion and homemade chapatis. A hug in a bowl.
We’ll be sharing this month in food over on our instagram @cotswoldvegbox so be sure to give us a follow over there and tag us in your colourful, January dishes!
