Welcome to the latest edition of my Friday Foodie series, where each week I feature my favourite health and wellness stars. Each week, they share their tips for healthy living and their favourite recipe.
This week, I am featuring Robyn Birkin from Modern Day Missus. Robyn is a super inspiring mumma and health goddess. I met Robyn through Facebook and are thrilled that I am featuring her as my Friday Foodie this week. Enjoy the interview!!
Tell us a little bit about yourself, your family, what you do and what inspired you to lead a healthier lifestyle?
My name is Robyn Birkin.By day I’m a mumma to a beautiful little creature called Chloe, wife to Rosco B and a wrangler of two cats. By night, I’m an aspiring health goddess.
In 2012, our lives were turned on their heads when we discovered we had infertility, which sparked a soul-charged mission to clean up our lives, starting in the kitchen!
Through my website Modern Day Missus, I share delicious plant-based recipes, ways to live a greener, happier and more low tox life. I am the author of Health Goddess on a Budget and Your Healthy Wholefoods Breakfast, as well as the free e-book (available to subscribers), Easy Peasy Vegan Dinners.
What inspired you to start Modern Day Missus?
In my side gig, I work as a Marketing Manager, and I set up the blog to supercharge my learning of photography and tech stuff. Along the way I found a passion for food, and then when we discovered we had infertility, I supercharged my diet and tried a plant-based diet and it stuck! After my journey, I also learnt so much about life love and I want to inspire others to seek happiness too.
What exciting plans do you have coming up in 2016?
I am SO excited for 2016 and I have big plans. There’ll be more videos, and I’m planning to launch an ecourse for my tribe on how to give up dairy – so many people want to give up cheese but don’t know how, and I also want to do big things in the fertility space.
As someone who has been there, these days I’m a pro at how to clean up your life and get pregnant, but more importantly, how to survive when you don’t.
What is the Number 1 tip you would give to someone who is just starting to make changes to their health and wellness?
I live by the mantra ‘Progress, not Perfection’. Especially as a vegan, I see so many people who get torn up at the possibility of failure that they barely begin making changes in their diet. Aim for better, and then better and then better, and if you fall off the wagon, just get back on.
Do you have any tips for eating well on a budget?
I have SO many tips – I actually have an e-book, Health Goddess on a Budget, and a printable, 28 Budget Kitchen Hacks, but I’ll narrow it to three:
- Grow your own – even if it’s just parsley, basil and lettuce – these are all super cheap as seeds (or seedlings) and easy to grow, and will save you a fortune
- You don’t need the latest superfood powder or juice cleanse to be a health goddess – eat a diet rich in plant-based foods and foods in season
- Often people overlook some of the cheapest ingredients – beans and rice – a great veggie chilli is so versatile, deliciously tasty and cheap!
What healthy dinner options would you suggest to someone who is time poor?
My veggie chilli is a winner at our house – the recipe makes a large batch and it can be frozen, and you can use it with a baked potato, with nachos or with rice. We have this at least once a week!
I also love my quinoa pizza base – soak it the night before (or soak it and freeze it for another time), and then just jam it in the blender, put it in the frypan and BAM! Pizza base!
What is something that you enjoy doing when you have some ‘me’ time?
Going to the toilet (mum joke), but seriously I just love getting a massage. It’s time to sit on my own and relax.
What is your favourite recipe to cook? Can you share the recipe with us?
I just love my veggie chilli!
- ⅓ cup olive oil (plus some)
- 2 red onions
- 1.4L passata
- 3 cloves garlic
- 1.5 cups water
- 1 tablespoon smokey paprika
- 1 teaspoon mild paprika
- 2 teaspoons white or apple cider vinegar
- 6 capsicum (peppers) – chopped into small chunks
- 6 400g tins mixed beans, drained
- 1 big bunch coriander – roughly separate the stalks and leaves
- 2 avocados
- 2 limes
- 5 cayenne chilli’s
- Blitz the onion, spices, ⅓ cup olive oil, coriander stalks, paprika, vinegar and garlic in a food processor and then add to a large saucepan on low heat for approximately 5 minutes.
- Add the capsicum and stir to mix, then lightly fry for another five minutes.
- Add the water and passata, mix and then let simmer for approximately 30 minutes without a lid.
- Meanwhile, chop the chilli and lightly fry with a reasonable splash of olive oil (approx 1 Tablespoon) until it starts releasing it’s juices and the olive oil changes colour. Set aside.
- Blitz the avocado, lime juice and coriander leaves together and also set aside.
- Once the mixture has simmered for approximately 30 minutes, allow it to further simmer for another 15 minutes but with the lid on and covered.
- Serve, adding the chilli, avocado salsa as desired.
- This makes a big batch. Freeze and give away some – what’s the point of making a dish like this and not saving time and making a big batch!If you are making this and giving some away, don’t worry about the avocado going brown – the lime juice will keep it looking lovely and green.If you are just making this for yourself and you are a chilli fiend, you can add this to the ingredients you blitz and fry first up. Feel free to also add more to the avocado salsa too.