Morning! Another busy weekend and I must admit, It’s all catching up to me! Feeling rather tired this week! Friday we went to Harrogate for the annual country living fair to shop, listen to Christmas songs, buy presents and eat food! I got a lot of my shopping done! We then went for a festive meal at Jamies Italian. I had a cheeky cocktail and then chicken liver pate with bacon and toast to start. Followed by turkey, sage and honey roasted chestnut ravioli and then gooey warm chocolate brownie, mince pie ice cream, boozy chocolate sauce and toffee popcorn. Absolutely incredible. Then we headed home for pumpkin spiced baileys and a bit of XFactor.
Saturday I got up and ready and headed off to London to for another festive day and to celebrate a few of the girls birthdays. I just made the train by the skin of my teeth but you know haha! Then I headed to Carnaby street to meet the girls at farm girl for lunch. Which was more than lovely to catch up with everyone and have a good giggle. I then headed back to the station for a spot of christmas shopping before my train.
Sunday was my first day working at the gym as a duty manager. I was very nervous but these calmed throughout the day! It was a lot to take in but I’m feeling more calm about the whole thing. I then ran home as I was starving after my shift, grabbed some food and then Rob came round to chill, watch christmas films and eat chocolate.
Monday was back to Restocking my LeitchyCreates website and back to catching up on admin and organising business things!
Today I’m sharing a super festive and delicious and fruity porridge dish. Topped with the lushest nut butter I’ve ever made. I’m so excited for you to try this one!
Chai Butter Ingredients – makes 1 medium jar
150g almond butter
0.5 tsp cinnamon
0.5 tsp cardamom
2 pinches of ground cloves
0.5 tsp ginger
2 pinches of pepper
2 pinches of nutmeg
0.5 tsp coconut sugar
Shove everything into a bowl.
Pour into a jar.
Keep in the cupboard for a month.
Porridge Ingredients – serves one
50g rolled porridge oats
200ml oat milk
a pinch of salt
1 small apricot, diced
1 tbsp dried cranberries
0.25 tsp cinnamon
0.25 tsp cardamom
0.25 tsp ginger
a pinch of nutmeg
0.5 tsp vanilla extract
2 tbsp full fat live yoghurt
1 tbsp chai almond butter – see above
1 clementine, chopped
a handful of frozen blackberries
1 tbsp pomegranate
0.5 tbsp toasted pumpkin seeds
0.5 tbsp toasted sunflower seeds
Pour the porridge ingredients into a small pan and stir over a low heat until thickened.
Pour into a bowl.
Dollop the yoghurt and nut butter on one side of the bowl.
Scatter the orange, blackberries and pomegranate in the gaps on the other side of the bowl.
Sprinkle the toasted seeds down the center of the bowl.