Trying to be healthy when all you feel like doing is curling up on the sofa with a bottomless reservoir of comfort grub is difficult. I have been feeling a bit “meh” today for a number of reasons. Everyone has days like these, and I am no exception. None of these reasons are the be-all and end-all of the world, but sometimes a bunch of little annoyances can build up into one much larger, stressful and all-consuming burden. Nothing anyone says will get you out of the funk. It’s one of those things you just need to escape from in your own time.
Now to my stressful life. I hope you don’t mind me ranting slightly. If you do – stop here. That was your one and only warning. The number one thing that delivers me to “GRR” land in life, is sleep deprivation. I hate haTE HATE feeling tired. I’m not talking about a cumbersome drowsiness following a cheeky late night. Oh no. I’m referring to one of those nights where you don’t feel like you’ve slept at all. Now, I’m usually an amazing sleeper. Having lived in an old house with rattly windows at the University College Hospital stretch of Gower Street, London, in my first year of university, I can sleep through large disturbances. Ambulances, drunk students, engines at traffic lights. Bla bla bla. What I have been struggling with, however, is of the feline variety. Bundle, feline in question, has recently taken it upon herself to treat my boudoir like a midnight assault course. Me being part of the apparatus. It drives me nuts. And I am still not quite sure what the solution is. Hey ho. Everything’s solvable right? Well not everything. But yeah. I’ll figure it out.
Next “meh” point? The goblin-green hair I am currently fashioning. When I decided to go all fashionable a couple of years ago, this was not what I had in mind. I spent a mere hour and a half in the pool on thursday evening, and materialised the next morning with a grassy mane. Not ideal. After numerous recommendations, from Ketchup to baking powder to purple shampoo – I have found myself on hair mask rotation. And yes – it is becoming less green with every one. So that’s something, I guess.
Which brings me to the final member of my trio of meh. My gangster black eye. No. No fisticuffs, before you ask. A failed wakeboard land, which resulted in an almighty sea-bound tumble, salt water in more orifices than anyone need imagine, and me essentially kneeing myself in the face. I wish there was a better story behind that one. There isn’t.
So here I am. A sleep-deprived, emerald haired (sounds quite magical) despondent Harry, with one helluva shiner. I set out writing this in an effort to make an excuse for my non-salady health-kick post. But I feel that I have miraculously come to a rather fitting conclusion. Healthy eating is hard to maintain, and if you’re having a rubbish day, it’s difficult to see the point. I have ordered many-a-pizza on days like these, and then immediately entered a deeper state of guilt-ridden misery. If you opt to rustle up a healthier, homemade comforting vessel of goodness, I can guarantee that you will feel better with yourself in the long run. Does that make sense? A little bit? It does in my head. Although that’s not saying much.
This BBC Good Food recipe also happens to be a conveniently Easy Dinner. So one to add to your list, dear sister of mine. This stew doesn’t contain a huge amount of veg, but I don’t see any reason why you couldn’t add some of your faves – spinach, red pepper, mushrooms. All would complement the flavours quite marvellously.
Generous drizzle of olive oil
200g chorizo sausage, thickly slice
1 onion, chopped
400g chicken thigh fillets, cubed
1 tomato, roughly chopped
410g can cannellini beans, drained
1 large potato, cut into small cubes
500ml hot chicken stock
4 tbsp chopped parsley
1/ Heat the oil in a large pan, then cook the chorizo, onion and chicken over a high heat for 5 mins
2/ Add the tomato and cook for a further 2-3 mins until pulpy
3/ Stir in the beans, potato and stock, bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through
4/ Stir through the parsley and serve
You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.