A new year means a new set of diet aspirations for our team. Find out what changes we’ll be making in 2016 as we reveal our ‘Food Year’s resolutions’
Melanie Leyshon, editor:
‘Year of the soup: For me it’s bringing in my own lunches to work. I often have a healthy soup (tick), but it’s usually shop bought. I’ve been inspired by a selection of tasty and easy recipes going into our February issue; some only taking 15 minutes to prepare. We’ve also got a few of my favourites on our website like this tomato soup with basil.’
Liz Atkins, assistant editor:
‘For me, 2016 means beans! I was won over by the nutrition benefits of fibre and protein-rich pulses championed in our Jan issue. I’ll be adding lentils to lasagne, chickpeas to casseroles, butter beans (mashed with fried garlic and wilted spinach) to everything. Cheap as chips and really filling.’
Laura Day, editorial assistant:
‘I’ll be aiming to eat above the recommended five-a-day, with more emphasis on veg. My plan is to add at least one extra serving of veg every time I eat as a way of packing more in at each meal. This feels like an achievable way to gradually increase my intake. Use our list of handy veg and fruit portions for ideas.’
