I dream of blogging I have ideas for what I want to write and often blog in my sleep (strange as it sounds), then I wake up and the thoughts are gone. Sleep deprivation does strange things to you!
On the 12th March it will be Pippa’s second birthday (our youngest) – she’s a whirlwind of adventure, lover of life, funny, thoughtful, fierce and very clever. She also is a terrible sleeper. So almost two years into a life of disrupted sleep its taken its toll on our family. The last few weeks have been especially hard due to teething and Pippas eczema going through a long healing crisis, sleep has been almost non existent. Last week I had a fall carrying Pippa – she hurst her head and I hurt my pride and my body. It gave me a bit of a reality check I need to change things.
So I booked a massage to try and heal my aching body it was a nice treatment but at the end the lady said I had chronic back and shoulder problems I needed to sort out and take seriously. It was hard to hear and another push that I need to make changes. I had a goal in 2019 for more self care and now I need to really put this into action.
I miss writing, running, time with Phil (my lifey) and of course I miss sleep. I also miss “me”. Somewhere along the road I have lost myself and I need to get me back. So this year I am making big changes to my work, my blogging, my mind and body. I am excited, nervous but also I want a change – it’s time for something new. But first I need to rebalance my life. #selfcare2019
NB For anyone that followed “Fussyfoodie”… I have moved to a new blog “So Much to Say…” so that I can blog about more than just food all in one place.
I have been wanting to try the Rhubarb Ice Cream Sandwiches recipe by Green Kitchen Stories for a while now – it did not disappoint. Such a great idea and I have so many ideas whirling around how this can be adapted so watch this space.
The recipe is a little fiddly at points but it is well worth the effort.
1 1/2 cup / 200 g cashew nuts (pre-soaked for 4-6 hours)
1 x 14 oz / 400 ml can coconut milk
4 tbsp maple syrup
juice of 1 lemon
1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)
First step for making the Rhubarb Ice Cream sandwiches is the rhubarb jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients and a 1 tbsp or water. Cook on low heat for approx. 20 minutes until soft. Pour the mixture into a blend and blend until smooth. Let it cool. Next step, prepare the raw hazelnut wafer.
Add hazelnuts, rolled oats, carob powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough (I needed a few drops of water to get the right texture). Roll the mixture into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. This is the fiddly bit.. transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice.
Drain the soaked cashew nuts and add them to a high-speed blender together with coconut milk, maple syrup and lemon juice. Mix on high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up.
Roll out the second half of the wafer dough using the same method as above. Remove the baking tray from the freezer and carefully transfer the wafer on top of the ice cream (again a bit fiddly – make sure your ice cream layer is fully set before trying this). Put the tray back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. Take out of the freezer for a couple of minutes before enjoying!
My next step is to make a version that is nut free and eczema friendly so watch this space!
I never knew making naan bread could be so easy! I love a curry, something which is easy to adapt for most food intolerances. I don’t have wheat so my usual accompaniment to curry is rice and a few poppadum’s (which are made from lentil flour). My little girl Emily, loves naan bread however most contain milk so I recently decided to try and make her one. I found a recipe from The Hairy Bikes Great Curries book that I thought I could adapt. The result was super tasty.
These spelt naan bread are super tasty and fun to make - dairy free too.
600g spelt flour, plus extra for rolling
2 tsp bicarbonate of soda
2 tbsp coconut sugar
2 heaped tsp fine sea salt
1 tsp nigella seeds (optional)
1 medium egg, beaten (or 2tsp flax seed mixed with water - not tested this)
2 tbsp rice bran oil
25g melted dairy free spread or coconut oil, for brushing
Put the spelt flour, bicarbonate of soda, coconut sugar, salt and nigella needs, if using, in a food processor and blitz them quickly until lightly mixed. Break the egg (or use flax) into a bowl and whisk in the mylk and oil.
With the motor running, slowly add the mylk mixture to the flour and blend for about 20 seconds or until the dough comes together into a rough ball. It will be very soft and fairly sticky. You can also mix the dough by hand, adding the liquid gradually to the dry ingredients. Remove the blade and turn the dough out on to a well-floured surface. Place a large baking tray in the oven and preheat to its hottest setting. This could be as high as 280°C/Fan 260°/Gas 9. A hot oven is crucial for a good naan.
Break the dough into 6 portions and roll them into balls, my daugther loved rolling the naan. Taking 1 ball at a time, roll it out on the floured surface into a tear-drop shape with a slightly pointed end. The dough will need to be no more than 4mm thick or it will be too scone-like when baked.
Pull the oven shelf out a little and place the naan bread quickly, but very carefully, on the baking tray and push the shelf back into the oven. Cook the naan for about 2½ minutes or until it is puffed up and lightly browned in places. Melt the dairy free spread in a small saucepan.
Take the naan out of the oven with tongs and place it on a warmed serving dish or board, then brush it lightly with a little melted spread. Cover with foil and a clean tea towel to keep warm and continue cooking the other naan breads in the same way. Serve them warm.
These are spelt naan are great to freeze – just pop them in the toaster or hot oven (with a splash of waster on them) to defrost and refresh them.
Having daughters with food intolerance’s can be restrictive especially with treats when eating out. My eldest, just turned 4, she is so good at checking if something has “cows” in and very understanding when she can’t eat things other children can. She loves cake – when I asked her what she wanted for her birthday she said cake.
We found a recipe in a newspaper for Tottenham Cake with pink icing, Emily liked the look of it for her 4th birthday so we thought we’d see if we could make it Fussy Foodie friendly.
Rehash of a traybake created in the 1800's by a Quaker called Henry Chalkley on Tottemnham, as a treat for local children. Traditionally the icing was made with Mulberries.
225g Dairy Free Spread (I used Pure - Sunflower)
200g Cocount sugar
4 Eggs beaten
1st Vanilla extract
Grated zest of 1/2 Orange
300g Spelt Flour (could use rice flour to be Gluten Free)
2 1/2 tsp Bicarbonate of Soda
3tsp Mylk (I used Oatly)
For the topping (optional):
250g Icing sugar
2tbsp Dessicated coconut
Preheat oven to 180c/ Gas Mark 4
Grease and line a 30 by 20cm traybake tin
Using an a wooden spoon or electric mix cream together the dairy free spread and sugar - until light and fluffy. Slowly mix in the beaten eggs and vanilla, then stir in the zest.
Gently fold in the flour and baking powder with a metal spoon, then stir in the mylk to loosen the mixture.
Pour the mixture into the prepared tin and bake in the over for 30-35 mins until golden brown and springy to touch. Leave to cool in the tin before removing.
Place the raspberries and 2tsps of water in a small saucepan over a low heat and cook until the raspberries break down and become jammy. Mash the raspberries through a sieve into a bowl (to remove the pips).
Once the cake has cooled prepare the icing; mix the juice with the icing sugar. Poor and spread over the cake and then sprinkle with coconut sugar.
Could replace icing topping with coconut yoghurt if wanted to be healthier and raspberries on top. I was making this for my daugther's brithday so it was a treat having the icing.
I use bicarbonate of soda rather than baking powder as its less processed (blog on this coming soon).
We had this cake at a family party for my daughter and people really enjoyed it. My partner said it was the best cake I have made – I think the treat of icing helped here! This is a great cake that is dairy free, wheat free and with extra tweak can be gluten free too.
Back when Pippa first had a rash, I wish knew then what I know now.
I’ve spent hours (probably days) researching about eczema. One perk of an unsettled baby is lots of awake time at night to research. There has been so much information to absorb; sometimes I’ve been overwhelmed. However equally I feel blessed to live in the age of information and social media. Knowledge really is power.
I have always had a holistic approach to healing; growing up with parents running a health food shop gives you great exposure to alternative treatments. A lot has changed since I was small, I remember when yogurt wasn’t mainstream but there is still along way to go.
I hope the things I have learnt along the way will help others to heal.
My names Miranda; I live and work in Warwickshire. I am a mummy to two little girls; Emily almost 4 and Pippa newly 1. I run my own businsess fromhome where I design and build websites and systems. I also love to write and cook.
I have started this blog to record my journey with our youngest daughter in the battle to heal her eczema. It’s been a sleep deprived year and the mission is still in progess, but as the journey continues I get more answers why eczema exists and how to heal it . Alongside healing little Pip I really want to help others. I know that I can help to heal Pip and I hope that one day I can help spread the word and help heal others.
I have experienced such poor and dated advice from the NHS and I hope in my lifetime that this will change and people will open their eyes to steroid overuse and take a more holistic and proactive approach to healing eczema.
Being a Fussy Foodie and living with Food Intolerances I check labels in anything new I buy, as I like to know and try to understand what I am eating.
In my last post on “No Added Sugar Free Hot Chocolate“, I mention Maca Powder. It’s a bit of a fashion food at the moment and is popping up all over the place so I thought I would find out a little more about it.
What is Maca?
Maca is a root vegetable native to the high Andes. The root is a storage organ for nutrients and when taken from the earth comes in a variety of colours.
It’s been used in Peru (aka Peruvian Ginseng) for endurance, energy and hormonal balance for over 2000 years.
Maca is a source of thiamin, riboflavin, vitamin B6, calcium and iron which all contribute to normal energy-yielding metabolism. It also contains zinc which contributes to normal fertility and reproduction, as well as normal levels of testosterone in the blood. Riboflavin and zinc additionally supports the regulation of hormonal activity and help to reduce tiredness and fatigue. Sources: Naturya
Essentially you could see it as a caffeine-free energiser.
Add Maca Powder to smoothies, milkshakes, warm drinks, energy bars, biscuits, brownies and more.
Over the years I’ve tried lots of dairy free milks including making my own nut milk (delicious but time consuming). My go to dairy free milk is oatly. No nasties and I love the texture and it taste’s great, especially for hot drinks.
Heat a mug of oatly in a pan with two teaspoons of the cacao powder per mug. Heat until a rolling boil, it can get quiet frothy so watch for it over flowing. Once heated and frothy take off the heat and whisk a little. At the moment I like mine with a spoon of almond butter in or if you like it a little sweeter tasting pop a date in the mixture and it will liven things up a little.
It’s a week into getting back on track (no dairy, no sugar and as little wheat as possible) and #sugarfreefebruary is going well. Feeling better already with just the changes I have made so far. Overall I feel less sluggish and find I have more energy in the afternoons.
I’ve found it easier than I thought as I was sugar free (I do have fruit) for so long before, I had just broken the habit and I do like a challenge.
There have been a couple of slips … Anyone going sugar free will know eating out can be a challenge. We ate out a few times at the weekend and I ordered pork, as this was the only dairy free option and I didn’t even think about the sugar in the sticky sauce that was with it until half way through eating it ooops.
Sugar free = no refined sugars, no honey, no sweetener’s, no maple syrup.
So day one started well, but I did have a pitta bread with my snack and breadcrumbs on my fish, but overall I was happy as I am so hungry with breast feeding I wasn’t sure I would cope going cold turkey with no sugar. Highlight was my afternoon smoothie with banana, chia seeds and almond butter.
Sorry for the half eaten food shots, but the need to eat kicks in sometimes before I take the photo. Today was a better day, just some wheat at dinner time with my falafel.
Top tip (note to self): Don’t have in the house what you don’t want to eat!
Banana pancakes for breakfast, soooo good and dairy, gluten and sugar free so perfect for me and also my little girl. For dinner I finally tried out my spiraliser and added some sprialised courgette to my salmon broth.
Starting to get back into the swing of things, and its all about managing my snacks. If you have good food available you don’t even think about the food that you don’t want to eat. My bestie and I found a cafe that does sugar free almond milk so we managed to have a hot drink out and about which is a rare treat. Loving porridge at the moment and even better with a slice of avocado and some crunchy toppings.
Worked at my mums today with Emily, she always has lots of dark chocolate so its so tempting, but I managed to get through the day without raiding her fridge, felt like a small win for the week.
So day six was Saturday and we were out and about on a family day in the Cotswolds and the our first ever date night since having Emily. A cheeky gin with sparkling apple juice and various tapas for our evening meal.
Day seven was a highlight. My bestie cooked us a three course meal all Fussy Foodie friendly from Hemsely and Hemsely cook book…so good. The sticky toffee pudding for dessert was amazing and even suitable for Emily too… have been dreaming about it!
Wheat seems to be a bigger challenge than sugar for my first week, so I need to get better next week as it makes me feel sluggish and itchy too.
So week one back on the Fussy Foodie mission has been fun and it’s great to be back. Anyone trying to be sugar free or suffering from food intolerances who has tips for staying on track or any questions please get in touch.
In 2008 I set up Fussy Foodie, a space where I could share my foodie journey and life living with food intolerances, in a quest to feel as good as I could.
Since then the world has changed… Quinoa is no longer a food only Gillian McKeith knew (where’s she nowadays?), dairy free is now included on many menus, people used to think I was mad being sugar free but now it’s the in thing, paleo restaurants are popping up, Instagram is the in thing and Facebook is almost dated! I remember the days of struggling to find dairy free milk and now I have a choice even in my local convenience store, although Oatly remains my staple.
It’s now a much better place in the U.K. for those living with food intolerances or just generally wanting to eat healthier.
So where have I been? Well, life took over a little and I was on an unexpectedly and slightly rough ride to start a family. She was almost five years in the making but June last year little Miss Emily entered the world.
I feel so blessed to finally be a parent, if not insanely tired and my foodie focus slipped slightly but I’m now back on it; attempting to live sugar free, dairy free and as wheat free as possible. It helps that Miss Emily loves food and is also sugar and salt free, so I have a new foodie focus.
Over the years many readers have asked questions about children with food intolerances and what to feed them. I now feel better placed to give ideas in this area. So I will follow with some ideas on this.
I’ve been so lucky with Miss Emily and her food requirements, I fully breastfed her until 6 months and then tiptoed into the world of baby led weaning – it’s been crazy messy but so much fun and Emily’s a joy to cook and eat with. So sorry in advance but some BLW spam will hit Fussy Foodie and lots more posts on recipes, products and more.
My bestie (it’s good to share) and I are on a mission for #sugarfreefebruary to kick start us back on course so watch this space for news on our foodie adventures.
In the last year I have become a Sainsbury’s convert, like most people I am a creature of habit and that includes going to the same Supermarket for my big shop. I rediscovered Sainsbury’s just over a year ago, we are lucky to live near a really nice big Sainsbury’s just outside Coventry which is packed full off food intolerance friendly products, its easy to navigate, people on the tills are friendly and nice to your food (no bruised fruit) and it’s actually nice to shop in and I think products are priced competitively. I love seeing my fridge and cupboards stocked after a trip to Sainsbury’s.
The lovely folks at Sainsbury’s have choose us as one of the websites to host a Christmas Giveaway.
Win a Luxury Pamper Kit worth £40 – The Perfect Christmas Gift!
The pamper kit contains all of your pampering must haves and presented in a fabulous blue tote bag. The kit contains: Nip + Fabs body wash, body lotion, facial wash, hand cream, day cream, eye cream, relaxation mask, hydrating mask and facial scrub and is valued at £40.
To enter comment on this post or via Twitter, including retweeting the link to the post and #ChristmasDay (link) revealing who youwould give the pamper set as a gift this Christmas and why. Sainsbury’s will judge all the entries, decide the winners and send out the lovely hamper.
“…I would give mine to my lovely Mummy, who has supported me beyond belief this year through some scary and hard times – thank you will never be enough.”
Twenty winners will be chosen Monday 17th December so the pamper set should be with the winners in time for Christmas.
I regularly have emails from readers living with or recently diagnosed with multi food intolerances, struggling to know what they can cook. Well the good news even with the most complex of intolerances most recipes can be tweaked for you and your family to enjoy, especially savoury ones.
For this Fussy Foodie recipe challenge I am cooking Jamie Oliver’s; Green Tea Salmon, Coconut Rice and Miso Greens from his Jamie’s 15-Minute Meals and demonstrated on his TV program today.
In the week I tend to cook on the fly, working with what’s in the fridge and my store cupboard ingredients, so it was great to have enough ingredients to be able give this recipe ago.
Green Tea Salmon Ingredients:
Serves: 4 | 603 calories
4 x 120g salmon fillets, skin on, scaled and pin-boned – I replaced with trout
2 green tea bags – I missed this out but looking forward to trying this
1 x 400g tin of light coconut milk
1 coconut milk tin (300g) of basmati rice – I used brown rice, cooking time 10 mins longer
½ a lemon
½–1 fresh red chilli
1 small thumb-sized piece of ginger
1 heaped tsp miso powder or 1 tbsp miso paste – I replaced this with 1/2 tsp of gluten free stock powder
½ a bunch of fresh coriander
½ a lemon
2–3 tbsp low-salt soy sauce – I used wheat free version
Few leaves of coz lettuce – my extra ingredient to pad and give texture and taste to sauce
1 heaped tsp runny honey
200g sugar snap peas
200g tenderstem broccoli
1 bunch of asparagus (300g)
The challenge with this recipe was that I lacked a few of the ingredients and I needed to replace the miso paste to make the recipe wheat free and this also would then be soya free.
I replaced the salmon with trout, just as this is what I had and used brown rice instead of white, just to make it that little bit healthier.
The biggest challenge was the miso paste as I have never tried it, so didn’t know what I was trying to replicate. However what I did know is that it’s salty and would make the sauce thicker.
Follow all the steps in the original recipe bar the steps to make miso paste:
Finely slice ½ the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the juice of ½ a lemon, the soy sauce, honey and a splash of water, then whiz until smooth.
Alternative steps for gluten free, wheat free, soya free option:
Finely slice 1/2 the chilli and add to liquidizer or food processor, with chopped peeled ginger, stock powder, most of the coriander, juice of 1/2 lemon, soy sauce, honey (could replace with 1/2 tsp agave nectar or water), splash of water and lettuce leaves. Whizz until smooth and mixture holds together.
This recipe took about 25 minutes to get to the table, due to increased time on the brown rice cooking. It was easy to make and I loved the technique to make the fish skin crispy both sides, I will defiantly be trying this again. It was tasty and a great alternative way to cook salmon/ trout and serves greens.
First things first, this dairy free cheesecake is made with nuts (almonds) so if you allergic then it is unfortunately not for you. Also it is a little bit labour intensive but I find the final taste much closer to normal cheesecake then any other alternatives I have tried, so its well worth the time investment. Continue Reading…
On an adventure to Somerset last week, I turned into a big kid when we came across Styles, an ice cream vendor selling sheeps milk iced dessert by the scoop and in more than one flavour! Continue Reading…
Whilst scanning through The Economist: “The World in 2012” it took me till page 66 to find anything remotely related to or mentioning women in business until I found this – “Women Will Get A Lift to the Top” – interesting reading and makes me wonder how different the content of the Economist will be in its edition “The World in 2020”.
Despite there being very few women in the Board Room, one lady who is certainly at the top of her game right now, is Denise Morrison, CEO of Campbells.
The following comment made about her in The Economist article Bosses to Watch in 2012: “the new boss of Campbell’s, Denise Morrison, will not persuade Chinese and Indian consumers to abandon home-made soup for canned stuff”
…made me want to know more about a woman who had made it to the top of a huge global brand.
First Women CEO of Campbell's - Denise Morrison
Denise Morrison Campbells CEO
In 2011 Denise Morrison Campbells became the first woman CEO of Campbells Soup and as well as this amazing achievement Denise has been recognised with many prestigious awards, including:
“Woman of Distinction” American Heart Association of New Jersey, 2010.
One of the 50 Most Influential Irish Women, Irish Voice 2010.
“Top Woman in Grocery,” Progressive Grocer magazine, 2008, 2009, and 2010.
One of the Top 50 Women to Watch, Wall Street Journal, 2007.
Garden State “Woman of the Year” for Corporations, Garden State Women magazine, 2007.
“Executive of the Year,” Snack Food & Bakery magazine, 2003.
Denise studied at Boston College for a degree in economics and psychology, graduating with magna cum laude, a rarely used distinction. She went on to start her career in the sales department at Procter & Gamble and then later joined Pepsi-Cola in Trade and Business Development. She then spent most of the 1980s at Nestle USA, where she held senior marketing and sales positions. In 1995, Denise moved to Nabisco Inc. She served as Senior Vice President and led the Nabisco Food Company’s sales organisation and was General Manager for the Down the Street division. She then went on to become Executive Vice President and General Manager of Kraft Foods’ Snacks and Confections divisions.
Denise joined Campbell in April 2003 as President-Global Sales and Chief Customer Officer in 2007 she was named Senior Vice President and President-North America Soup, Sauces and Beverages. Then in 2010 she was appointed Executive Vice President and Chief Operating Officer leading all of Campbell’s global businesses, corporate strategy, global advertising & design and research & development – impressive stuff!
I believe Denise has achieved her position of CEO at Campbells impart through dedication to one market sector, the grocery market. Denise has always worked inside this market sector, seeing her skills, knowledge and experience recognised through regular promotion within each organisation in which she has worked. Such dedication to one market has given Denise invaluable experience and helped propelled her to the top of her market sector.
The CEO Sisters
Researching Denise Morrison I found out very quickly, that not only is she one of the only women at the top in America but her sister, Mary Agnes Wilderotter, is also CEO for Frontier Communications (#558) – now this was getting interesting.
Denise Morrison and Mary Wilderotter
Women at the Top in the USA
Women currently hold 3.4 % of Fortune 500 CEO roles and 3.6 % of Fortune 1000 roles – list published by Catalyst, this includes the CEO Sisters Denise Morrison and Mary Wilderotter: Fortune 1–500 (17 CEOs)
Patricia A. Woertz, Archer Daniels Midland Company (ADM) (#39)
Angela F. Braly, WellPoint, Inc. (#42)
Indra K. Nooyi, PepsiCo, Inc. (#43)
Irene B. Rosenfeld, Kraft Foods Inc. (#49)
Ellen J. Kullman, DuPont (#84)
Carol M. Meyrowitz, The TJX Companies, Inc. (#119)
Ursula M. Burns, Xerox Corporation (#121)
Laura Sen, BJ’s Wholesale Club (#221)
Sheri S. McCoy, Avon Products Inc. (#226)
Deanna M. Mulligan, Guardian (#245)
Debra L. Reed, Sempra Energy (#274)
Denise M. Morrison, Campbell Soup (#312)
Gracia C. Martore, Gannett (#415)
Beth E. Mooney, KeyCorp (#417)
Heather Bresch, Mylan (#418)
Fortune 501-1000 (19 CE
Fortune 501-1000 (19 CEOs)
Ilene Gordon, Corn Products International (#502)
Mary Agnes (Maggie) Wilderotter, Frontier Communications (#558)
Karen W. Katz, The Neiman Marcus Group Inc. (#567)
Laura J. Alber, Williams-Sonoma (#594)
Kimberly Harris, Puget Sound Energy (#644)
Mindy F. Grossman, HSN (#670)
Amy Miles, Regal Entertainment (#691)
Constance H. Lau, Hawaiian Electric Industries Inc. (#717)
Diane M. Sullivan, Brown Shoe Company (#747)
Tamara L. Lundgren, Schnitzer Steel Industries (#793)
Cindy B. Taylor, Oil States International Inc. (#797)
Linda A. Lang, Jack in the Box Inc. (#799)Helen McCluskey, Warnaco Inc. (#800)
Patti S. Hart, International Game Technology (#878)
Kay Krill, ANN Inc. (#883)
Sara Mathew, Dun & Bradstreet Inc. (#980)
Jane Elfers, The Children’s Place Retail Stores (#982)
Patricia Vincent-Collawn, PNM Resources (#983)
Judy R. McReynolds, Arkansas Best Corp. (#989)
In comparison, as of the 29th June 2011, there are 14 female CEO’s running FTSE 350 companies, of which 4 are FTSE 100 and 10 FTSE 250:
Angela Jean Ahrendts-Couch, Burberry Group PLC
Cynthia Blum Carroll, Anglo American PLC
Alison J Cooper Imperial, Tobacco Group PLC
Dame Marjorie Morris Scardino, Pearson PLC
Lynn Rosanne Fordham, SVG Capital PLC
Katherine Lucy Garrett-Cox, Alliance Trust PLC
Doctor Harriet Green, Premier Farnell PLC
The Hon. Diana (Dido) Mary Harding, Talktalk Telecom Group PLC
Doctor Louise Makin, BTG PLC
Carolyn Julia McCall, EasyJet PLC
Ruby McGregor-Smith, Mitie Group PLC
Heidi Mottram, Northumbrian Water Group PLC
Kathryn (Kate) Elizabeth Swann, WH Smith PLC
Dorothy Carrington Thompson, Drax Group PLC
Making it to the top against the odds
Against the odds these CEO Sisters have made it to the top in both the companies they work for – brains and ambition must run in the family.
In an interview together they talked about what lessons their parents taught them:
I would love to have been a fly on the wall as they were growing up, as from what I read their parents did a fantastic job in giving them the foundation they needed to become the CEO’s they are today.
The CEO Sisters are often interviewed together and asked about how their relationship has helped them in their career, they talk about the ability to get a different perspective on problems they may have, share contacts and network together.
Both women talk passionately about supporting women in the boardroom and the lessons they learnt from their parents which enabled them to be self confident and have the belief that anything was possible coupled with a focus that getting a good education would give them the freedom and flexibility to do anything they wanted.
One of the lessons they talked about was the “job jar” in which they could earn money from various chores. They could trade chores as long as the chores were done and even work together if they thought that was the best way to get the job done – the emphasis was that the family was a team working together. This struck a chord with me as I think it’s so important to learn the value of money early on. The way in which the CEO Sisters were taught was very clever, giving them more than just an understanding of the value of money, it also developed team working and negotiation skills from an early age, even if they weren’t aware at the time.
For two women from one family to be at the top of their chosen careers – is a rare thing, and the only example I can think of where I have seen this before is with the tennis playing Williams Sisters. I really believe that the lessons that the CEO Sisters learnt from a young age gave them the drive to learn and work hard. Their parents must be proud!
So what makes anyone stand out from the crowd and make it to the top like the CEO Sisters have – genetics, parenting, talent or luck? No one can take away from the CEO Sisters the hard work, dedication and sacrifices they must have made to get where they have today. I think coupled with a natural capability, their upbringing and the opportunities that life has then brought them has led them to where they are today.
Is there a glass ceiling or in fact… do women not want what is currently being offered at the top of corporate businesses?
What barriers are there to entry?
Are there more differences in small or larger companies?
Are women more or less entrepreneurial when it comes to setting up in business?
What drives women to succeed and what do they consider success?
Maslow Hierarchy of Needs
In a recent discussion Maslow’s “Hierarchy of Needs” was the top of discussion
Abraham Harold Maslow (April 1, 1908 – June 8, 1970) was an American professor of psychology at Brandeis University. He is credited with founding humanistic psychology and famous for his hierarchy of needs. Maslow put forth the idea that human beings need to fulfil basic needs before moving on to those more complex.
…If Maslow’s hierarchy were to be reconsidered in today’s world, would the model be different for men and women? And if there are differences in needs does this then affect what aspirations and requirements a person has for happiness?
From the moment we are born our genes shape us, the songs our mum does or doesn’t sing to us when we are little, the stories our dad reads to us, the decisions on what school to send us to, and even what trainers we wear, the friends we make, the grades and aspirations we have, what we are inspired or not inspired by at a young age, the media, our desire to succeed, our exam results, the education path we choose, our first job, our first rejection, what we like and what drives us, the relationships we have, the people that manage us… our life shapes our needs and desires.
I have never felt I could not achieve anything because of my gender – age yes, size of my brain YES but gender no. I started work early after A Levels (I just wanted to work) and studied at Open University later on in life. The biggest challenge was perception of age vs experience and gender in terms my pay packet. It wasn’t questioned that I could not do the jobs but the pay was not representative to equivalent jobs for male candidates and I have experienced this in both small and larger companies.
My life has shaped my needs.
I was brought up with food in abundance, I was loved and my mother sacrificed her career to look after myself and three siblings. My parents separated when I was 13. I was inspired by grandpa who set up and ran a successful fastening business – as well as manufacturing, he was one of the first people in the UK to import parts from the Far East.
As soon as I could get a job I did; I recommend a paper round to any teenager who needs to learn the value of money and hard work. Above anything else my desire was to be independent, in time it was a desire to be successful, I loved seeing the differences I could make and loved problem solving. The money was a drive as time progressed as I wanted recognition for the work that I had done.
My partners drive is in comparison different; he has more of a financial drive, driven by the need for security. He started life with financial struggles, coupled with his dad’s strict focus on education – this was the key to success and gave you choices. He traveled extensively, went to University to study Engineering and then qualified as a Chartered Accountant.
What needs do women at the top have that drives them forward to succeed?
Anita Roddick had an initial need to support her family and a desire to do things differently (ethically) which is what drove her business and made her stand out from the crowd Ginni Rometty worked her way up to the top of IBM learning the business from the ground up. She is highly educated, well supported by her husband and has no children. I think what drives her is her need to learn and to push the boundaries on herself so she can keep growing and developing. Also to problem solve – something I am sure she is challenged and motivated by on a daily basis. In an interview (shown here) she talked about developing her confidence to push herself beyond what she felt were her capabilities being what has led to her success.
I can remember getting the train into Exeter when I was a teenager for a trip to the Body Shop, it was the in vogue shop at the time, with against animal testing products, refillable containers and what felt like a ethical purchase, it also smelt amazing – I, like lots of my friends loved it.
Years later when researching for setting up my own company I read Business as Unusual by Anita Roddick, the Body Shop founder, and I was inspired. The book was unlike any other Business Book I had read and took me through Roddick’s adventures of daring to be different and sticking to her principles whatever the cost. These principles are what I believe ultimately led to her success.
Dame Anita Roddick, DBE
(23 October 1942 – 10 September 2007)
A pioneer of the natural beauty industry, Roddick amassed a personal fortune of £51 million through her cosmetics and toiletries business, making her one of England’s richest women. She began The Body Shop with the vision that all types of businesses could be run ethically and that every ingredient had a story. The company was one of the first to prohibit the use of ingredients tested on animals and one of the first to promote fair trade with third world countries.
A taste of the awards Anita Roddick has received:
1984 – Veuve Clicquot Business Woman of the Year
1991 – Center for World Development Education’s World Vision Award, USA
1994 – Botwinick Prize in Business Ethics, USA
1994 – University of Michigan’s Annual Business Leadership Award, USA
1996 – Women’s Center’s Leadership Award, USA
1999 – British Environment & Media Award
2003 – DBE (Dame Commander of the British Empire)
Anita Roddick’s Background
Born in Littlehampton in 1942 Anita Roddick was the child of an Italian immigrant couple who instilled in her an intense work ethic. She trained as a teacher but then took an educational opportunity on a kibbutz in Israel which eventually turned into an extended working trip around the world. Soon after she got back to England her mother introduced her to her future husband, Gordon Roddick, together they opened a restaurant and then a hotel in Littlehampton. They married in 1970 with a young child and another one on the way.
The Body Shop
Anita Roddick started the The Body Shop in 1976, to create a livelihood for her family whilst her husband was travelling. At the time she described herself as having no training or experience but a desire to do things differently. “Running that first shop taught me business is not financial science, it’s about trading: buying and selling. It’s about creating a product or service so good that people will pay for it. It wasn’t only economic necessity that inspired the birth of The Body Shop. My early travels had given me a wealth of experience. I had spent time in farming and fishing communities with pre-industrial peoples, and been exposed to body rituals of women from all over the world. Also the frugality that my mother exercised during the war years made me question retail conventions. Why waste a container when you can refill it? And why buy more of something than you can use? We behaved as she did in the Second World War, we reused everything, we refilled everything and we recycled all we could. The foundation of The Body Shop’s environmental activism was born out of ideas like these. Businesses have the power to do good. That’s why The Body Shop’s Mission Statement opens with the overriding commitment, ‘To dedicate our business to the pursuit of social and environmental change.’ We use our stores and our products to help communicate human rights and environmental issues.” Anita Roddick
She opened her first shop in Brighton with just 15 products. When her husband returned from 10-month travels, she had opened a second store and customers were asking if they could start their own Body Shop branches. In 1993 she told Third Way Magazine: “The original Body Shop was a series of brilliant accidents. It had a great smell, it had a funky name. It was positioned between two funeral parlours–that always caused controversy. It was incredibly sensuous. It was 1976, the year of the heat wave, so there was a lot of flesh around. We knew about storytelling then, so all the products had stories. We recycled everything, not because we were environmentally friendly, but because we didn’t have enough bottles. It was a good idea. What was unique about it, with no intent at all, no marketing nous, was that it translated across cultures, across geographical barriers and social structures. It wasn’t a sophisticated plan, it just happened like that.”
and in an interview with Startups.co.uk she said: “I shouldn’t have survived, there were only 20 products in a tiny shop, but it had amazing creativity, all because we had no money. If I had a shed load of money, I’d have done everything wrong – marketing, focus groups, although they are more important now. A lot of entrepreneurs don’t run their business, they just find a great brand – many of them couldn’t manage their way out of a paper bag! If their idea isn’t being developed by someone then they just sit on it and it never gets used… read more of the interview.
The leap from small to big business
The Body Shop arrived just as Europe was going ‘green’, I remember my decision to buy from the Body Shop was the promise of products not tested on animals and I loved the idea of refilling a container that would other wise have been thrown away, to this day the messages that The Body Shop promoted on Animal Welfare stick with me – that’s some powerful messages.
With the demand for growth Gordon Roddick came up with the idea for ‘self-financing’ so they could open more stores, which sparked the growth of The Body Shop franchise across the world. By 1978 a kiosk in Brussels became the first overseas franchise and by 1982 new shops opened at the rate of two per month.
The company went public in 1984 and at its height The Body Shop was worth £700 million.
By 1990, just one year after launching in the USA, there were 2,500 applications for a franchise. The company was now trading in 39 countries just fourteen years after opening it’s very first shop.
My background is in Systems and Change Management and I have worked for a number of growing businesses where my job was to implement the systems, processes and team that would take the company forward. For me what was always critical was that the processes, systems and the people would work hand in hand and any changes I made needed to be thought about holistically. I have been known to “wing it” on many occasions but change needs time and full understanding. There is a great book, Change Management: Just Doing it, where the author talks about how he turned the fortunes of Sellotape UK around. I remember the example “sticking” with me of where he made changes that caused big unintended consequences because at the time he didn’t understand the process fully – worth reading.
Roddick talks about their period of huge growth, as unplanned (in which I think she meant the growth wasn,t a coordinated strategy not that the didn’t want to grow), with no systems, no marketing departments, no procedures and no organisation chart’s. I think there is something to be said for flexibility and a bit of winging it but as you grow you need to couple this with systems that support not suffocate a companies culture – a challenge but one worth taking on.
From opening one store in 1976 to floating a company in 1987 would be a feet for anyone, but for someone who was obviously creative and a free spirit this must have been a real challenge. Here Roddick talks openly about her experiences of working with Management Consultants, where she describes herself as “losing the plot”:
Anita stepped down as chief executive in 1998 and from then on acted as a consultant.
The Body Shop – L’Oreal takeover
In March 2006 Body Shop agreed to be taken over by French cosmetics giant L’Oreal in a deal worth £652m. Its fortunes had been hit by rivals making similar products, but the Body Shop fought back and still had more than 2,000 stores in 53 countries.
At the time I can remember the sale caused controversy, because of L’Oréal’s involvement in animal testing and being part-owned by Nestlé, which has been criticised for its treatment of third world producers. I can see why the move came about but I think people felt connected to the brand and like me loved the stories that Roddick had told through the years – it was potentially the end of a chapter if not the book with the Body Shop for a lot of people.
Anita and Gordon Roddick, owned 18% of BodyShop stock and were reported to make £130m from the deal.
Anita Roddick on Women in Business
I have read lots of business books written by both men and women but Roddick’s book was one I was immediately drawn to, maybe its because I grew up seeing her brand develop and listening to the stories told through her messages. She is a inspiring Woman who has over the years has won awards for her work supporting women in business.
In a 2001 article “Women on Top” Anita Roddick wrote: “Since I started my business, The Body Shop, in 1976, so little has changed in the corporations. Business organizations as we know them were created by men for men, often influenced by the military model. Hierarchical structures built on authority remain the same. The only way this can be changed is for women to set up their own businesses. However, it is still far easier for a woman to go to a bank and secure a loan for a new kitchen or fitted wardrobe than it is to get them to agree to lend her money to start a business. In every country I have traveled in the West, it is the older, larger corporations, dying of boredom, being eroded by giantism, that have lost millions of jobs. But it is the women-owned businesses that have been generating new jobs every year. My view is that these small to middle-sized companies that are becoming the backbone of any country’s economy. Women are flooding the job market and boosting economic growth, helping to reshape the economy. They have been the linchpin in the shift toward service and away from manufacturing. Women are a strong force behind corporate innovations such as flextime, cafeteria benefit plans, and day care centers. Women have forced the humanization of the workplace.
If you start thinking big, you will be obsessed with the bigness rather than with getting that smallness brilliant. Anita Roddick
The corporate world must take, and in many ways is already taking, notice. Women have to be listened to — they are standing up and they are shouting! My advice to any woman thinking of running her own business is to start small and think of one thing — that you are in control of your own life. Think of it as an honorable livelihood, nothing more. If you start thinking big, you will be obsessed with the bigness rather than with getting that smallness brilliant.”
When I started my business in 2007, I found that being a woman in business gave me an edge, maybe because the industry I was working in was male orientated and even opened up grant opportunities. I even had found support with free mentoring, help with business planning and finances.
Activist and Environmental Campaigner
Aswell as running her hugely successful company Roddick was actively involved in activism and campaigning for environmental and social issues, including:
1985 – Stop the dumping of toxic waste in North Sea, Greenpeace
1980s – Against Animal Testing for cosmetics, collected 4 million signatures through shops
1990 – Set-up project to refurbish 3 Romanian orphanages. Work extended into Albania and Bosnia
1991 – Funded Unrepresented Nations and Peoples organization
1993 to 98 – Ogoni Campaign against Shell and Nigeria
1997 – Self-Esteem Campaign with its controversial mascot, Ruby, exposes myth of the perfect body
2001 onwards – Challenging Exxon-Mobil, World’s No 1 Global Warming Villain and campaigning for renewable energy for world’s 2 billion poorest people, Greenpeace
2001 onwards – Sweatshop Labor and workers’ rights in Free Trade Zones, National Labour Committee
In an opening statement in her book, Business as Unusual, she said: “I have never believed that business was in a separate compartment from civilizing the world. That’s why I have always been an activist, an agitator and an entrepreneur rather than a conventional business leader.”
When Anita ran the Body Shop it was impossible to separate the company values from the issues that she cared about – social responsibility, respect for human rights, the environment and animal protection, and an absolute belief in Community Trade.
Footdown believes in putting people first and aligning people with the culture and values of the organisation – and Roddick did just this. She created a culture based on her values and the people around her believed in her and her values.
In 2004, Roddick was diagnosed with liver cirrhosis due to long-standing hepatitis C. After she revealed this to the media in February 2007, she promoted the work of the Hepatitis C Trust and campaigned to increase awareness of the disease. Anita Roddick continued even through her battle with health to fight for human rights and against economic initiatives and structures that abuse and ignore them.
From humble beginnings, necessity and the desire to do the right thing, Anita Roddick is an inspiration.
As a Human Rights Activist and Founder of The Body Shop you just can’t help but be inspired and if not over whelmed by the achievements of one woman.
When I went into business, I didn’t think you had to leave yourself and your beliefs at the door. Anita Roddick
Supported by her husband and inspired by her mother’s ethics she was hard working and unflinching in her beliefs.
As well as sticking to her principles, she listened to the people around her, nurtured her business and aligned the companies culture with her values.
She created a worldwide and powerful brand, followed the journey of every ingredient, had a passion for people and her products.
Even through the growth of The Body Shop her business stayed the same; a shop selling cosmetics and toiletries. Who would have thought that “bubble bath” and “moisturiser” could make such an impact on the way we buy and the way companies trade.
To close only the words of Anita Roddick can do her justice: “The Body Shop is not, and nor was ever, a one-woman-show – it’s a global operation with thousands of people working towards common goals and sharing common values. That’s what has given it a campaigning and commercial strength and continues to set it apart from mainstream business.” Anita Roddick
Sometimes, being a Fussy Foodie can be expensive. Most free-from products are that little more expensive than their standard equivalent and healthy snacks out & about often seem to cost more than unhealthy ones. Continue Reading…
Throughout my career, so far, I continue to be inspired by the women in my life and in the working world. This week I read an article about newly appointed IBM CEO, Ginny Rometty, this has inspired me to research and write about the women who make it to top , what inspires them, motives them against the odds to get to the top of normally male dominated positions, why do women start the businesses they run and how do they balance what is important to them in there lives and what makes them tick. So each week I will learn and share lessons about how women are making it to, staying at and enjoying it at the top.
IBM CEO Ginni Rometty
In 2011 the The IBM board of Directors elected Ginni Rometty as president and CEO of the company, to start in January 2012, making her the first ever woman to head up IBM, an awesome achievement.
IBM via Bloomberg
“Ginni got it because she deserved it… It’s got zero to do with progressive social policies. She is more than a superb operational executive. With every leadership role, she has strengthened our ability to integrate IBM’s capabilities for our clients. She has spurred us to keep pace with the needs and aspirations of our clients by deepening our expertise and industry knowledge. Ginni’s long-term strategic thinking and client focus are seen in our growth initiatives, from cloud computing and analytics to the commercialization of Watson. She brings to the role of CEO a unique combination of vision, client focus, unrelenting drive, and passion for IBMers and the company’s future. I know the board agrees with me that Ginni is the ideal CEO to lead IBM into its second century.” S Palmisano IBM CEO 2003 -2011.
This move promoted her from IBM senior vice president and group executive for sales, marketing and strategy, where she was accountable for revenue, profit, and client satisfaction in the 170 global markets in which IBM does business. She was responsible for IBM’s worldwide results, which exceeded $99 billion in 2010 and also for leading IBM’s global strategy, marketing and communications functions.
Ginni Rometty is on the Board of Trustees of her alma mater Northwestern University, as well as on the Board of Overseers of Memorial Sloan-Kettering Cancer Center and on The Deming Cup’s committee at Columbia Business School, which recognises individuals for operational excellence.
Ginni Rometty Background
Born in 1958, Ginni Rometty grew up in a Chicago suburb and is the oldest of four children. She has a Bachelor of Science degree with high honors in computer science and electrical engineering from Northwestern University. After graduation in 1979, she started an internship with General Motors in Detroit, where she met her husband Mark and joined IBM in 1981 as a systems engineer. She splits her time living in White Plains, New York, and Bonita Springs, Florida, where she and her husband Mark are avid scuba divers.
In 2002, she championed the purchase of the big business consulting firm, PricewaterhouseCoopers Consulting, for $3.5 billion, this acquisition was the largest in professional services history, creating a global team of more than 100,000 business consultants and service experts
Credited with spearheading IBM’s growth strategy by getting the company into the cloud computing and analytics businesses.
Successfully led several of IBM’s most important businesses over the past decade—from the formation of IBM Global Business Services to the build-out of our Growth Markets Unit, which is expected to contribute as much as 30 percent of IBM revenues by 2015.
Led her group into the business of providing technology for complex transportation systems and upgrades of the electric grid. That spadework blossomed last year into IBM’s uber-strategy of providing the business expertise to help create a “smarter” planet.
Ginni Rometty on Taking Risks
CEO with a conscience
As well as being on the Board of Overseers of Memorial Sloan-Kettering Cancer Center Rometty is a leader in diversity initiatives including IBM’s Women in Technology Council and the Women’s Leadership Council, and is one of the senior sponsors of the Women’s Executive Council. She is a frequent speaker at industry and business conferences.
Speaking at Northwestern University commencement speech last year, she said: “IBM’s long- standing mantra is ‘Think.’ What has always made IBM a fascinating and compelling place for me, is the passion of the company, and its people, to apply technology and scientific thinking to major societal issues. Every day I get to ‘Think’ and work on everything from digitizing electric grids so they can accommodate renewable energy and enable mass adoption of electric cars, helping major cities reduce congestion and pollution, to developing new micro- finance programs that help tiny businesses get started in markets such as Brazil, India, Africa. After 30 years, I’m genuinely excited to get up and apply those problem- solving skills in ways I would never have imagined when I was sitting where you are.”
Rometty on her Success
In an interview Rometty credits her husband with a crucial insight that helped shape her corporate ambitions and says she has grown the most in her career through “experiential” learning. “I learned the most in my life and career when I took a risk.” “Her succession at IBM has been the result of careful, long- term planning by the company’s board. Rometty not only held many key positions at IBM during her career, she also has received mentoring and exposure to global leaders important to IBM’s future” said R Kanter a Harvard Business School professor.
This is no over-night promotion or success story. Ginni’s success comes from 30 years service at IBM, where she started as a System Engineer. She has worked hard in many areas of a large organisation, developed her skill set and made huge impacts on business revenues and strategy. Also from what I can see she has made personal sacrifices; having never had children and her husband provides a role that supports her in a very demanding job.
In the 2011 list of Fortune 500 companies, ranking of America’s largest corporations, 12 are run by women. That’s just 2%, so Ginny joins an small group of women at the top in the America.
Good luck to Ginny in heading up IBM and I look forward to reading more about her journey at the top.
When living in London I loved visiting Whitecross Street Market and getting my falafel fix. Since moving away, I have been trying to find an alternative that is just as delicious and last night I found it – Hale & Hearty Quick & Easy Gluten & Wheat Free Falafel Mix – its a winner! Continue Reading…
Polenta is a cornmeal, made from dried, ground maize (corn). The name also refers to the ‘porridge’ made by mixing the cornmeal with water or stock and simmering it until it thickens (this is also known as ‘wet polenta’). Continue Reading…
Being a Fussy Foodie, in my case dairy and sugar free, doesn’t mean you have to miss out on tasty sweet snacks! As well as all of the recipes here on the website, I thought it would be good to make a list of some of the things I keep in my storecupboard for when I don’t want to cook! Continue Reading…
So excited to share this recipe find with you, I spotted Real Sustenance on Twitter and have been waiting for some baking time to try one of her many exciting recipes. The recipe is for Fig Rolls but the possibilities are endless Continue Reading…
Breakfast can sometimes be hard for a Fussy Foodie. Porridge or wheat-free toast are great, but sometimes you want to be able to grab some cereal on the way out the door – and if you’re anything like me, you’ll have just run out of homemade granola! Continue Reading…
If you fancy a balti and do not have the time to make a sauce from scratch, this gluten free balti sauce by Cofresh is a winner. Its a spicy mix of tomatoes, onions and mixed spices and when combined with your choice of chicken, diced lamb, prawns or mixed vegetables Continue Reading…
I picked up a few new to me food intolerance friendly cereals yesterday, including Alara Chocolate Porridge. I am on a mission to add a bit of variety to my normal bowl of puffed rice cereal (still a much loved classic) and porridge. Continue Reading…
Fire Fly Drinks are sooooo refreshing, and seeing them on offer in Waitrose I couldn’t resist. Living life without sugar (added sugar) can be a bit dull on the drinks side, I love water but sometimes you need something else to liven things up and Fire Fire Fly Natural drinks do just the trick. Continue Reading…
I love home made soup nothing beats it, however sometimes it’s good to have an even quick option up your sleeve. Most of the soups you see in Supermarkets are loaded with dairy (cream normally), wheat and often high in salt and sugar. Continue Reading…
Popped to the shops yesterday to hunt out a new wheat free muesli, a few months ago I reintroduced wheat to my diet but have had enough of the itching it causes me so I am back on “Wheat Free” Living (I am also sugar, yeast and dairy free) Continue Reading…
As a real treat (as it contains sugar and tea) I occasionally have a Soy Chai Latte in one of the various coffee shops at my disposal. However on visiting the local Cafe Nero I was advised that the Chai latte is a) made with powder and b) contains milk. Continue Reading…
I love raw beetroot grated in salad or roasted in the oven, and recently (thanks Mel) I have found a new beetroot and pear side salad. An amazing accompaniment to a BBQ, buffet or deli board – I love it. Continue Reading…
Last week I took a trip down south to visit friends in Chippenham. I took the opportunity to visit Waitrose (the nearest to me is in Edinburgh so I don’t get to visit very often) and came across Bear Granola Nibbles. Continue Reading…
When I was first diagnosed with my food intolerances (see New To Food Intolerance) (wheat, dairy and egg whites), my main focus was very much what I couldn’t eat. I found this to be all a bit depressing really as food had always been one of my major loves.
It’s not often I talk about ready meals (well this is almost ready) on Fussy Foodie – however I thought these Cornish Sardines from Sainsbury’s deserved a mention. As other people with multiple food intolerance’swill know most meals you need to cook from scratch, luckily I LOVE cooking Continue Reading…
Steamed Chicken Rick Stein Style has to be one of my favorite ways to cook chicken it sounds and looks bizarre while you are cooking it but tastes amazing and really so simple to do, it will change the way you cook a whole chicken forever. Continue Reading…
I have had a few days of hard labor this week with some DIY on our house – so feeling achy and in need of some nourishment I took a trip to the joys of Waitrose – to get some Fussy Foodie friendly treats and came back with one of my favorite sugar and dairy free drinks; Vita Coco – Pure Coconut water Continue Reading…
Most people know that getting your `five a day` is a vital way to stay fit and healthy and keep your organs working efficiently. Despite this, the western world is still seeing rising obesity levels and many people just aren`t eating enough fruit and vegetables. Continue Reading…
ndali Vanilla Extract is a little find from my many hunts in supermarkets for a good Vanilla Extract – finally one that doesn’t contain sugar. It does have a high alcohol content but for the amount you would use it would be tiny, so if like me you avoid alcohol it might be worth it for that extra vanilla kick in baking. Continue Reading…
Discovering Free From Fish Fingers made me feel like a big kid! Historically there has never been anything I can eat in the frozen food aisle so I was extremley surprised to find that the fantastic Sainsbury’s Free From range now make Free From Fish Fingers. Continue Reading…
Living life as a Fussy Foodie sometimes has its rewards – I just received a big box of goodies from the people who make Flax Raw Crackers. The box is full of lots of Fussy Foodie friendly products so watch this space for more product reviews. Continue Reading…
I had an email this week with a cry out for help with a newly diagnosed Dairy, Yeast and Wheat Intolerance… “I have recently been diagnosed with Dairy, Yeast and Wheat intolerance. Do you have any advice on where best to buy products online?” Continue Reading…
Living a life without gluten – pretty much means living a life without bread so alternatives such as oat cakes have become a staple part of my diet; however there are only so may oat cakes a girl can eat. So when I came across these Flax Raw Crackers, that are Gluten Free Continue Reading…
I just got an email from my sister telling me about a new range of Jelly Belly’s – Beanatural. Being on a sugar free diet I can’t give these a go, however if you are looking for a dairy and gelatin free sweet these could be worth a try. Continue Reading…
I have always been interested in so called alternative therapies and have had success with acupuncture as well as regularly taking various supplements including probiotics. I have been interested in looking into food intolerance and homeopathy Continue Reading…
Being on a gluten free diet doesn’t mean that you have to miss out on delicious foodie treats. This was confirmed when I tried out the new Hale & Hearty Rich Gluten Free Chocolate Brownie Mix and took the results into the office.
I love fish and the smell from Fish & Chip shops is mmm mmm MMM. So armed with my packet of gluten free bread crumbs last week I was inspired to make a Fussy foodie friendly gluten free breaded fish. Continue Reading…
One of my favourite things my mum cooked when I was little was baked glazed gammon with parsley sauce, potatoes and leeks. Mmmm just thinking about it makes me hungry now. This classic recipe contains dairy, wheat and sugar – so the challenge to make the recipe Free From and tasty – I think I cracked it. Continue Reading…
The lovely peeps at Hale & Hearty sent me a selection of products to taste one of which was there Wheat & Gluten Free Bread Mix; Organic Multi-Seed Bread Mix. Baking bread is a really challenge when you have food intolerances to gluten and yeast Continue Reading…
Whilst on my lunch break today it dawned on me that The Co-opeative Food Stores have been subtly serving my fussy foodie needs for a while now and I feel I should give them the acknowledgement they deserve by sharing my find with you all. Continue Reading…
The lovely Laura brought me some of these really tasty crackers from Conscious Food. They are a fantastic range of savoury Indian crackers that are wheat, dairy and gluten free. Made from millet, rice, nuts and seeds, the five savoury crackers Continue Reading…
I buy Agave Nectar and I have been using it for a while now – in moderation in my cooking, it just helps when having a No Added Sugar diet (inc artificial sweeteners) something to give you a sweet taste and use for making the occasional dessert. Agave Nectar is now used in lots Continue Reading…
I stumbled upon an email that didn’t make it to my inbox this morning (damn my junk mail filter), from Sophie who is new to food intolerance and looking for some much needed advice, so I thought I would share my thoughts… Continue Reading…
I can not rave enough about this book – if like me you love a bit of the orient when it comes to food, Rick Stein Far Eastern Odyssey is a must have book in the recipe collection, packed full with loads of tasty and Fussy Foodie friendly (with a few tweaks) recipes. Continue Reading…
Living with Multiple Food Intolerance’s can be a real challenge especially when you are first diagnosed or make a decision to eliminate certain foods from your diet. I was diagnosed with multiple food intolerance’s a couple of years ago and still face challenges – however the good news is Continue Reading…
Mmmmmm still in heaven since tasting The Living Food Kitchen new Raw Banoffee Pie. Whilst on a fantatic weekend break to Hereford, fellow Fussy Foodie Claire all the way from London treated us to the delights of this raw dessert. Continue Reading…
When scouring the shelves for new fussy foodie friendly products, I came across a fantastic treat. No Nuts Just Coconuts is a delicious coconut cream iced dessert suitable for dairy, gluten and soya free diets! Continue Reading…
Mmmm I am always on the look out for food intolerance friendly cereals. So when I spied this Rude Health Porridge on offer I had to give it a try. There are 4 different varieties but I went for the fruity date organic porridge. Continue Reading…
At the weekend my lovely mummy gave me some super sonic silicone muffins cases from Lakeland and so this morning I decide to try them out with a test batch of Banana Free From Muffins. The recipe is a twist on our much loved Chocolate Egg Free Muffins.Continue Reading…
For Christmas my friends bought me The Good Food Collection book which I have to say is amazing (thanks guys!), obviously being dairy (no cows milk) and yeast intolerant I have to take some recipes and substitute some of the ingredients Continue Reading…
For those of you looking for truly gluten free porridge oats check out this gluten free option from Hale & Hearty. The lovely folks at Hale & Hearty sent me some samaples of their fantastic range of Fussy Foodie products so watch this space with more from Hale & Hearty. Continue Reading…
A new smart paint developed by Dr Rachel Armstrong of University College London, is said to be the latest development in building carbon zero homes. The smart paint has been designed to absorb harmful carbon emissions. Continue Reading…
Its this years Grand Design Awards. Are you a gifted architect, client or self-builder who has completed an amazing house? Are you a talented designer, manufacturer or retailer who is behind a great product? Continue Reading…
Just a quicke but if you are looking for a recipe file to keep all those Fussy Foodie recipes handy check this out. This recipe file is perfect for storing favourite magazine clippings and handwritten recipes. It incorporates all sorts of features to make sure that recipes are easy Continue Reading…
Finally on a trip to London we managed to take a photo of the tastetastic Booja Booja Truffles – seriosuly these raw trufffles are amazing, so if you get to try some don’t miss out as they are well worth the £4.00. Continue Reading…
If you are anything like me then jars of cook-in sauces are essential storecupboard items for busy weekdays when I just want to throw something together for a quick and easy meal, so I was intruiged to try the Meridian Sauces range. Continue Reading…
Whether you are a fitness freak or phobic new year is the perfect time to review your exercise regime and set yourself new goals. You might think that Fussy Foodie is just about getting your diet right but I am absolutely convinced that exercise is just as important for physical health Continue Reading…
In need of a drink with a bit of sustenance whilst shopping this morning I found Naked Drinks range on the shelves at Waitrose. After a quick analysis of the ingredients and the not from concentrate and no added sugar labelling I was sold. Continue Reading…
Well its been in the making for a while and I have finally found some time to give some extra glamour and functionality to Fussy Foodie. Our lovely new icons make it easier to access key categories and the special new filter means you can really narrow down your articles search. Continue Reading…
A friend contacted me today, via the wonders of Facebook looking for some help with sticking to her New Years resolution to stick to her food intolerances. Suffering from constant stomach ache when eating foods not recommended to her she is struggling, as cooking for small children and a partner Continue Reading…
Learning how to make raw ice cream has been great fun and I have started experimenting with raw ice cream recipes using more unusual flavours. For new year I made a tasty crumble topped it with a scoop of my experimental raw apple and ginger ice cream. Continue Reading…
I know we are now bombarded with all these websites that compare everything from home insurance to cars, but I just had to tell everyone about this supermarket compare site as it’s one of the best websites I have used and it really will give you help you Continue Reading…
I am a bit of a frozen food snob with the extent of my frozen food purchases being peas and prawns. I love cooking and my food intolerance’s ensure that I cook from scratch pretty much on a daily basis, therefore any healthier short cuts are welcome if they fit with my multiple food intolerance’s. Continue Reading…
Fellow Fussy Foodie Claire and I made these amazing gluten free flat breads just before Christmas (as part of ourJamie Oliver Inspired Roast Lamb) and I have been making them ever since. With the taste and feel of a pitta bread they are amazingly versatile and I love them! Continue Reading…
Jamie Oliver Inspired Roast Lamb is delicious and stems from my partner receiving “Jamie’s America” recipe book for his birthday. I couldn’t wait to delve inside and see what recipes I could try and to my delight, there are lots of recipes that are fussy foodie friendly or easily tweaked to suit our needs. Continue Reading…
Happy New Year Fussy Foodies! After moving house and celebrating the festive season, I’m back on fussy foodie track and cracking on with posting all the recipes I have been collating. My first recipe is Stuffed Baked Apple. This is a very traditional english dessert easily adapated to fussy foodie needs Continue Reading…
Its been a while in the making but I think I have finally started to master the art of making home made vegan ice cream. Since discovering the wonders of Booja Booja Ice Cream earlier this year I have been on a mission to make my own version. Continue Reading…
I found this Gluten Free Muesli whilst stocking up on nuts and seeds at Julian Graves. I love breakfast time and finding something new to try is great so I was looking forward to giving this a go this morning. Continue Reading…
After a fantastic two weeks holiday in Cyprus one thing I was glad to get back home for was the food. After days of oatcakes, avocado and tomato for lunch it was great to get back to shops full of Fussy Foodie friendly foods and I had an extra treat in store when I went to my local farmers market Continue Reading…
I have not posted my food intolerance diary for a few weeks so will be posting a few to catch up on all my eating adventures; this weeks includes a trip to London. I am still tracking my eating daily, really helps to keep focused and also share my experiences Continue Reading…
It’s been a while since my last FussyFoodie post but I am still here; working on an improved version of the website, also I have lots of back dated food diaries and new recipes to share for all those with multiple food intolerance’s. I am off on holidays for two weeks but when I will get back I will update Continue Reading…
Most trips to the supermarket are to pickup a standard selection of products, so I love finding something new that I can actually eat – especially when its something you don’t expect to find. I have always loved bombay mix – the crunch and chilli kick. However now I can’t have gluten Continue Reading…
Managing irritable bowel syndrome is often a case of trial and error as there is no simple, effective medication or definitive treatment. However, there is increasing evidence to support the use of probiotics for IBS sufferers. Probiotics are widely available as yoghurts Continue Reading…
Are you coeliac or following a gluten free diet? Do you sometimes struggle for inspiration for what to make and want to whip up something quick? If so, then Look What We Found and Fussy Foodie have found you the answer, and at a special discounted rate too! Continue Reading…
Toasted Corn Tortillas are a quick, tasty snack and a great homemade version of the popular nacho. I used Mountain Bread Corn Wraps, for my toasted corn tortillas and they work perfectly. Continue Reading…
Visiting Saf Restaurant in London this weekend satisfied many firsts for us. It was the first time we had all been to a restaurant where the dishes are vegan and predominantely raw with dishes cooked below 48 degrees to maintain optimum nutritional value. Continue Reading…
A trip to London with my bestest friends, sailing up on the London eye and then trying these amazing raw desserts for the first time, life just doesn’t get any better. Produced by The Living Food Kitchen, these vegan and sugar treats are seriously amazing. Continue Reading…
It’s A Free World products are free from the 12 major allergens including dairy, wheat, gluten, egg, soy, fish, shellfish, celery, mustard and nuts suiting a whole host of dietary requirements, perfect for us fussy foodies! Continue Reading…