The Best of Lodge by The Lodge Company [epub | 65,66 Mb] ISBN: 0848757947

  • Full Title: The Best of Lodge: Our 140+ Most Loved Recipes
  • Autor: The Lodge Company
  • Print Length: 288 pages
  • Publisher: Oxmoor House
  • Publication Date: November 20, 2018
  • Language: English
  • ISBN-10: 0848757947
  • ISBN-13: 978-0848757946
  • Download File Format | Size: epub | 65,66 Mb
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Great American comfort food from the cast iron cooking masters! No one knows American cooking better than Lodge. For over a century, home cooks have used Lodge Cast Iron Cookware to make everything from cornbread and chili to fried chicken and apple pie. Whether you’ve cooked with Lodge pots and pans for years or have only just discovered these time- tested pieces, here you’ll find the essential collection of cast iron recipes from Lodge and the chefs, food writers, and others who swear by them.



Editorial Reviews




Quinoa Cookbook

Eat Great, Lose Weight, Feel Healthy


Quinoa Cookbook



Copyright © 2013 by Wendy Polisi

All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

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Library of Congress Cataloging-in-Publication Data available on file.

ISBN: 978-1-62087-699-2

Printed in China

Table of Contents


Quinoa, Gluten & Your Health

My Story

Quinoa Nutrition

Get to Know Quinoa

Getting Started

How to Cook Quinoa

Baking with Quinoa Flour

Baking Gluten-Free

Gluten-Free Flour Blends

Making Quinoa Flour

Popping Quinoa

Your Healthy Gluten-Free Pantry





Hash Brown Quinoa Casserole

Apple Morning Start

Quinoa Potato Pancakes

Cherry Banana Quinoa Smoothie

Apple Pecan Quinoa

Gluten-Free Quinoa Pancakes

Coconut Oatmeal & Quinoa

Creamy Overnight Quinoa Muesli

Peanut Butter Banana Smoothie

Pumpkin Pancakes

Pumpkin Quinoa Breakfast Casserole

Chocolate Quinoa Porridge

Appetizers & Snacks

Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce

Apple Granola Bars

Quinoa Chickpea Crackers

Tomato & Olive Pizzettes with Quinoa Crust

Quinoa Cashew Crunch ‘n’ Munch

Quinoa Spring Rolls with Spicy Peanut Sauce

Quinoa Power Bars

Gluten-Free Cinnamon Bites

Veggie Quinoa Pizza Roll

Quinoa Taquitos

Quinoa Polenta Wedges


Quinoa Bread

Cranberry Quinoa Scones

Apple Onion Focaccia Bread

Quinoa English Muffins

Chocolate Chip Quinoa Muffins

Hearty Quinoa Bread

Gluten-Free Flour Blend Pizza Dough

Cinnamon Carrot Muffins

Quinoa Pizza Dough

Quinoa Corn Tortillas


Roasted Acorn Squash, Quinoa & Pomegranate Salad

Artichoke, Arugula & Quinoa Salad

Avocado, Mango & Pineapple Quinoa Salad

Chicken, Pomegranate & Cashew Quinoa Salad

Citrus Quinoa Salad

Roasted Garlic Kale & Quinoa Salad with Cranberries

Crunchy Quinoa Salad

Fall Quinoa Salad with Cranberries, Apple & Walnuts

Grilled Sweet Potato & Quinoa Salad

Mediterranean Quinoa Salad

Quinoa & Black-Eyed Pea Salad

Quinoa Salad with Garbanzo Beans, Sun Dried Tomatoes, and Pickled Onions

Roasted Tomato, Corn & Quinoa Salad

Southwestern Quinoa & Pasta Salad

Tortilla Quinoa Salad with Cilantro Lime Dressing

Spinach Quinoa Tabbouleh

Mexican Roasted Chickpea & Quinoa Salad

Smoky Black Bean & Poblano Pepper Quinoa Salad

Quinoa Taco Salad Bowls

Edamame Quinoa Salad

Wraps, Burgers, Tacos & Sandwiches

Black Bean & Quinoa Burgers

Curried Quinoa Tacos with Garlic Lime Cream Sauce

Grilled Vegetable Quinoa Wraps with Spicy Sauce

Guacamole Quinoa Wraps

Mediterranean Chicken Lettuce Cups

Chickpea Cakes with Cucumber Sauce

Spicy Mexican Quinoa Wrap

Barbecued Quinoa Sloppy Joes

Veggie & Quinoa Burrito

Waldorf Salad Wraps

Chipotle Quinoa Tacos

Curried Sweet Potato Quinoa Patties with Spicy Yogurt Sauce

Mexican Quinoa Burgers

Mediterranean Quinoa Wrap

Mains & Sides

Smokey Quinoa Meatballs with Tomato Sauce

Baked Chile Rellenos

Broccoli Spinach Quinoa Soup

Bread, Quinoa & Cranberry Stuffing

Broccoli Quinoa Casserole

Twice-Baked Sweet Potatoes

Potato & Quinoa Crusted Pizza

Quinoa Burrito Bowls

Quinoa Paella

Stuffed Butternut Squash

Quinoa with Sausage, Pears & Candied Pecans

Quinoa Pilaf Amandine

Quinoa & Spaghetti

Curried Butternut Squash & Quinoa Soup

Chicken Quinoa & Spinach Skillet

Caramelized Onion, Quinoa & White Bean Casserole

Sun Dried Tomato Pesto Quinoa

Quinoa Cabbage Rolls

Curried Quinoa & Sweet Potato Pilaf

Quinoa Cornbread Stuffing

Arugula Quinoa Risotto with Ricotta & Walnuts

Sweet Potato Casserole with Crumbly Quinoa Topping

Quinoa Casserole with Broccoli & Cheese

Zucchini & Quinoa Casserole

Broccoli & Quinoa Stuffed Potatoes


Apple Pear Quinoa Crumble

Berries & Quinoa with Vanilla Bean Syrup

Chocolate Chip Quinoa Cookies

Chocolate Quinoa
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Cut the broccoli into little pieces and boil until 10 minutes. Drain.

Cut the peppers into strips.

Heat a frying pan with olive oil and add the duck and fry until it turns light brown. Season.

Add honey and peppers. Cook for 2-3 minutes.

Add orange juice and let reduce for another 2 minutes.

Add broccoli and sprinkle with the tarragon. Season.

Serve warm.

Finally the plus … you can always add a bowl of garlic new potatoes with it.


This is the high season for figs, surprise your taste buds, dare mixtures of flavors. Although being not very juicy, fig is a delicious fruit with a delicate flavor and sweet taste. If you have them stored in the refrigerator, better get back to normal temperature by soaking in a bowl of water at room temperature. This will not only enrich their taste but also the texture.

Servings: 4

Preparation time: 25 minutes


8 figs

3 mozzarellas balls

2 red peppers

7 oz. of countries diced ham or Parma ham

1 salad of season or another, to taste

2 tablespoons balsamic

4 tablespoons raspberry cream

4 tablespoons extra virgin olive oil


Pre heat the oven 350 F.

Meanwhile, after washing peppers well cut them in half and after cut each half into four strips.

Place pepper strips on a baking tray, brush them with a little olive oil. Use kitchen brush.

When the oven is hot, bake at half height. Let them color by cooking. When they took the color, turn the strips and finish cooking the skin side for another 5 minutes.

Remove the peppers from oven and let cool them down. Peel them. The skin should come off by itself.

Slice mozzarella balls. Keep the finest slices for decoration. Cut the rest into small cubes and set aside.

Put salad in a dish and add the other ingredients; diced mozzarella, roasted pepper strips (keep a few for decoration) and diced ham.

Cut the fig into slice and some into wedges for a flower decoration.

Assemble the salad on serving plates. Make a bed of salad on each plate; pour a little oil (a tablespoon) on each nest.

Decorate to your liking (I place slices of figs and mozzarella) in the form of plates and finish with the fig flower in the middle.

Drizzle the balsamic and the raspberry cream on top of everything.

Bon Appétit!

Grilled Shrimp Cocktail with Salsa Mediterranean

This crustacean hidden under its shell a firm and tasty white flesh. Barbecue is very important for us in summer time. It brings everyone together in a very friendly manner. You can add garlic new potatoes or just a simple salad with it.

Servings: 4

Preparation time: 35 minutes



1 garlic clove, peeled cut into 4

2 teaspoons thyme

1 bunch basil, leaves only

2 tablespoons coarsely chopped chives

½ bunch coriander, leaves only

½ cup olive oil


20 16/20 Shrimp raw, peeled and deveined

2 lime, cut into wedges

1 teaspoon coriander

Salt and pepper


1 cup yellow tomatoes, cored cut into 1/3 inch

½ cup mango, peeled and diced 1/3 inch

1/3 cup red pepper, cut into 1/3 inch

½ cup olive oil

2 tablespoons squeezed lemon juice

1 tablespoon chives, chopped

1 tablespoon cilantro, chopped

Salt and pepper


Combine all the marinade ingredients in a food processor or a blender.

Combine all salsa ingredients in a bowl. Mix gently.

Taste and adjust seasoning if necessary. Cover and refrigerate for 3 to 4 hours.

Place the shrimps in a baking tray, pour the marinade over it. Cover and refrigerate for 3 to 4 hours.

Preheat barbecue to as high as 500 F.

Brush and oil the grill.

Place the shrimp on the grill and season.

Cover and cook for about 2 minutes.

Return the shrimp and cook, cover for 2 more minutes.

Place grilled shrimp on a plate and pour the salsa over it.

Garnish with lime wedges and coriander leaves.

Hazelnuts Lamb Cutlets with Roasted Vegetables

The weather settles, our desires are changing and we turn to vegetables and grilled meat more easily …we also want to spend less time in the kitchen, so I offer a quick and easy recipe that will transform your traditional lamb chop.

Servings: 4

Preparation time: 60 minutes


2 peppers, any color

1 large sweet potato, peeled

2 eggplants, cut into chunky pieces

2 zucchini, cut into chunky pieces

1 red onion, into wedges

2 full cups olive oil

8 lean lamb cutlets

1 garlic cloves, chopped

6 tablespoons parsley, chopped

2 eggs

½ cup hazelnuts

Salt an
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a few months, I had lost nearly twenty pounds! I had less stomach pain and I spent less time thinking about sweets, as it became clear that I had been using them as a crutch to soothe emotional upset. I started to clean up my diet by including healthier foods, although I still suffered from bouts of IBS.

In my thirties, I followed my lifelong dream of becoming a chef. I worked professionally in New York City, training in top-rated restaurants. I continued to keep my weight down and eat nourishing meals, despite working in a very tough industry in one of the most competitive cities in the world. But I still had random bouts of IBS and a lot of bloating that I just chalked up to my finicky stomach. I accepted my pain as status quo since a top gastrointestinal specialist who practiced on the Upper East Side of Manhattan said it was all in my head. Since this was long before I knew about eating for gut health, I learned to live with it. Though, even at the time, I was surprised that the doctor never once asked about my diet nor ran any tests.

My understanding of food as medicine took a real turning point after I left the restaurant scene. I started working as a recipe developer on my first book project, Food Cures, with Joy Bauer, the nutritionist for the Today Show. The book focused on superfoods for condition-specific eating, giving food prescriptions for a wide range of ailments, from migraines to skin conditions to IBS, my personal struggle. Joy taught me so many things, most notably that even healthy whole foods, like fruits and vegetables, can be triggers for chronic illness, depending on the severity of the condition. I also learned that there are superfoods, super-herbs, and superspices that can greatly soothe medical conditions and limit flare-ups. I began to experiment on myself and fine-tuned my diet. I was amazed that many of my IBS issues simply vanished.

I wanted to learn even more about healing foods, so for the past five years, I worked with functional and integrated physicians who taught me how to use a special class of plants called adaptogens (like reishi, goji berries, and turmeric), which you will learn more about and use throughout the book. And through the process (and eating these foods myself), not only did I see the benefits, but I realized that they can easily be incorporated into regular meals for balance and energy.

What Are Superfoods?

Superfoods are called “super” for one reason: they deliver exponentially more nutrition compared with non-superfoods. Foods like kale, spinach, and broccoli outclass other foods in their category since they deliver 50 to 100 percent more of many essential vitamins and minerals per ounce. It’s the difference between a cup of kale, which has 75 percent of your recommended daily allowances of vital nutrients vitamins A and C, and the same serving of cucumber, which has only 1 percent vitamin A and 2 percent vitamin C, just to name one example. Once I learned this through my work with Joy, I overhauled my own plate as well as the recipes I created for clients when I was a personal chef.


Food as medicine goes further than just “an apple a day” or eating your greens, as I learned by working with some of the most progressive doctors in the field. Beyond superfoods, I discovered there was much more to healing foods—even a special class of foods called adaptogens, which up to that point were unknown to me. Adaptogens are very special superfoods: not only do they contain good levels of essential vitamins and minerals, but they also have unique compounds that can modify your biochemistry. They can affect the way your brain functions, how your cells operate, and how smoothly your nervous system runs, and adaptogens are “immune-modulating,” which means they help balance your immune system with special compounds that encourage homeostasis, or internal balance.

Unlike superfoods, which are typically nutritive for specific organs, adaptogens have a whole-body balancing effect—you can think of them as more holistic superfoods. Why? They are beneficial for the neuroendocrine system (how your nervous system communicates with your glands) and also help to balance two very important stress hormones: adrenaline and cortisol. This may all seem like a new trend, but adaptogens have actually been used for thousands of years to treat and prevent illness by European and American folk healers, traditional Chinese medicine doctors, and Ayurvedic practitioners. The only new news is that Western medical studies are finally paying attention to adaptogens, proving that these foods have special healing properties.

Synergistic Ingredients

When it comes to getting even more from healing foods—both super-foods and adaptogens—synergy is the name of the game, since when they are paired up they become more nutritious or even more potent. By pairing these foods synergistically
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l time: 1 hour, 45 minutes Preheat the oven to 375°F.

Serves 4

Finely mince the ham chunks. Thoroughly mix in the pepper, cinnamon, clove, and ginger. Add butter to Ingredients

moisten if the mixture does not stick together.

2½ pounds cooked ham, chunked

1 teaspoon black pepper

Firmly pack the ham mixture into an 8×8-inch glass ½ teaspoon cinnamon

dish. Bake on the middle rack for 35 minutes. Remove ⅛ teaspoon ground cloves

from the oven and carefully pour off the grease.

½ teaspoon ground ginger

2 tablespoons unsalted butter, melted (optional) Chill in the refrigerator until completely cool.

Serve in slices.


–   Minced Salt Fish

Prep time: 2 hours, 25 minutes; Cook time: 25 minutes; Boil the fish over high heat for 5 to 7 minutes, until Chilling time: 30 minutes; Total time: 3 hours, 20 minutes cooked through. Remove from the water and set aside to cool.

Serves 4

Once cooled, mince the potatoes and fish and mix them Ingredients

together. Press the mixture into a small skillet. Turn 1 pound potatoes, peeled and chunked

the molded fish out onto a plate and refrigerate it until 1 pound cod fillet

it is chilled through.

6 slices salt pork

½ cup milk

Wash the skillet and fry the salt pork over medium-low 1 tablespoon unsalted butter

heat to extract the most grease. Remove the pork, leaving the grease in the pan. Increase the heat to medium.


Boil the potatoes over medium heat for 20 minutes.

Remove from the water and refrigerate for at least two hours.


Return the shaped, chilled fish mixture to the skillet.

Uncover and stir the butter into the center of the fish Do not press it down. Cover and cook for 5 minutes.

mixture. Loosen the crust from the sides of the skillet with a knife and turn the fish out onto a dish. If done Uncover and pour the milk into the center of the fish.

correctly, it will come out whole and browned. Serve Cover the pan again and cook for 5 more minutes.

with tartar sauce or mayonnaise.

Uncover and stir just the center of the fish mixture. Do not disturb the bottom or sides, or else a crust will not form. Cover the pan again and cook for 5 more minutes, or until heated through.


–   Pickled Eggs

Prep time: 12 minutes; Cook time: 20 minutes; Steps

Total time: 32 minutes

Boil the eggs for 12 minutes, then immediately place them into ice water to make peeling easier.

Makes 1 (1-quart) jar

Peel the eggs and place them in a quart mason jar with Ingredients

the salt, peppercorns, cloves, and nutmeg. Set aside.

12 eggs

2 cups ice water

Boil the beets over medium heat until fork-tender, 2 teaspoons salt

about 15 minutes. Remove them from the water and ½ teaspoon black peppercorns

mash them. Mix ½ cup vinegar into the beets. Pour the 6 whole cloves

mixture over the eggs and add the remaining vinegar.

½ teaspoon ground nutmeg

2 small beets, peeled and chunked

Cap the jar and process in boiling water.

1 cup distilled white vinegar, divided

For canning: Sterilize a Ball mason jar or similar by boiling it in water for 10 minutes. Fill the sterilized jar with the prepared recipe, leaving ¼” headroom. Wipe any drips, close the jar, and set it upside down. The jar is sealed when it has made a popping sound. Once cool, label the jar and store it in a cool, dark, dry place.



–   Preserved Tomatoes

Prep time: 5 minutes; Cook time: 3 hours; Reduce the water to a simmer over medium heat and Total time: 3 hours, 5 minutes

add the sugar. Tie the lemon and ginger in a cheesecloth bag and add to the simmering water. Use a paring Makes 1 (1-quart) jar

knife to remove the tomato skins and add the tomatoes to the simmering water. Simmer uncovered for 3 hours.


2 pounds Roma tomatoes

Remove the tomatoes from the water and place them 2 pounds sugar

in a quart mason jar. Discard the cheesecloth bag. Pour 1½ lemon

enough of the water mixture over the tomatoes to fill ¼ pound ginger root

the jar.


Cap the jar and process in boiling water, or store in the Blanch the tomatoes for one minute in just enough freezer.

boiling water to cover them. Immediately place the tomatoes in ice water to cool.



–   Mrs. Reed’s Brown Bread Prep time: 10 minutes; Cook time: 4 hours; Steps

Total time: 4 hours, 10 minutes

Whisk together the molasses and buttermilk. In a separate bowl, mix together the dry ingredients. Stir the dry Makes 2 loaves

mixture into the molasses mixture until they are fully incorporated. The batter will appear grainy and have a Ingredients

cake-batter texture.

1 cup molasses

3 cups buttermilk

Fill a greased loaf pan halfway with batter. Cover the 2 cups cornmeal

pan with aluminum foil and set aside.

3 cups flour

1½ teaspoons baking soda

Fill the bottom of a large pot with 2
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t it became clear to me that this was the sort of creativity that suited me. I realized this when I was a pastry chef at Launceston Place, my first long-standing position in a restaurant, and one of the waiters shouted to me down the dumbwaiter shaft, “That was the best chocolate brownie I’ve ever had!” I’ve heard this many times since.

Sami Tamimi

I was born to Palestinian parents in the old city of Jerusalem. It was a small and intimate closed society, literally existing within the ancient city walls. People could have lived their entire lives within these confines, where Muslims shared a minute space with Arab Christians and Armenians, where food was always plentiful on the street.

In a place where religion is central to so many, ours was a nonreligious household. Although Arab culture and traditions were important at home, and are still very much part of my psyche, I did not have the identity that comes with a strong belief. I found it hard to know where I belonged, and this was something I could not talk about at home.

From an early age, I was interested in cooking and would spend many hours in the kitchen with my mother and grandmother. Cooking formed the main part of most women’s lives. Men did not cook, at least not like women did. My father, however, loved cooking for pleasure alone. My mother cooked to share the experience with her friends and the food with her family. I believe I have inherited both my father’s love of food and my mother’s love of feeding people.

Some of my earliest memories are of my father squatting on the floor, preparing food in the traditional Arab way. He took endless trouble over preparation, as did my mother. She would spend ages rolling vine leaves, stuffed with lamb and rice, so thin and uniform they looked like green cigarettes. I remember my mother’s kitchen before a wedding, when friends and relatives gathered to prepare. It seemed as if there was enough food to feed the whole world!

My father was the food buyer. I only had to mention his name at the shop selling freshly roasted coffee beans and I got a bag of “Hassan’s mix.” Dad used to come home with boxes piled high with fresh fruit and vegetables. Once, when I was about seven, he arrived with a few watermelons. Being the youngest, I insisted on carrying one of them into the house, just like my brothers and sisters. On the doorstep, I couldn’t hold it any longer and the massive fruit fell on the floor and exploded, covering us all with wet, red flesh.

I was fifteen when I got my first job, as a kitchen porter at the Mount Zion Hotel. This is the lowliest and hardest job in any kitchen. You run around after everybody. I was lucky that the head chef saw my potential and encouraged me to cook. By then I was cooking at home all the time. I knew that this was what I wanted to do in life. It meant making the break from the Arab old city and entering Israeli life on the other side of the walls. I wanted to cook and explore the world outside, and Israeli culture allowed me to do this.

I made the significant move to Tel Aviv in 1989 and worked in various catering jobs before becoming assistant head chef at Lilith, one of the best restaurants in the city at the time. We served fresh produce, lightly cooked on a massive grill. I was entranced by this mix of Californian and Mediterranean cuisines, and it was there that I truly discovered my culinary identity and confidence. I moved to London in 1997 and was offered a job at Baker and Spice. During my six years there, I reshaped the traiteur section, introducing a variety of dishes with a strong Middle Eastern edge. This became my style. Recently I was in the kitchen looking at a box of cauliflower when my mother’s cauliflower fritters came to mind, so that was what I cooked. Only then did I realize how much of my cooking is about recreating the dishes of my childhood.

Our shared history

It was definitely some sort of providence that led us to meet for the first time in London in 1999. Our paths might have crossed plenty of times—we had had many more obvious opportunities to meet before—and yet it was only then, thousands of miles away from where we started, that we got to know each other.

We were both born in Jerusalem in 1968, Sami on the Arab east side and Yotam in the Jewish west. We grew up a few kilometers away from each other in two separate societies, forced together by a fateful war just a year earlier. Looking back now, we realize how extremely different our childhood experiences were and yet how often they converged—physically, when venturing out to the “other side,” and spiritually, sharing sensations of a place and a time.

As young gay adults, we both moved to Tel Aviv at the same time, looking for personal freedom and a sense of hope and normality that Jerusalem couldn’t offer. There, we first formed meaningful relationships and took our first steps in our careers. Then, in 1997, we bot
rs. Underneath I wrote all the reasons why I wanted it: for comfort, as a reward for having been healthy for a couple of weeks, and just because I really, really liked cake! Then I wrote down the consequences if I caved in, which included feeling tired and bloated afterwards, and the fact it would probably kick off sugar cravings for a few days and throw my regime out of whack. Was it worth it? When I looked at the pros and cons there on paper in front of me, I could instantly see the answer was no. And giving myself five minutes to really consider it showed me that. By writing down everything that was going round in my head I could reason with those feelings, instead of pushing them down with junk food.

Getting things out of my head and into my diary freed me up from all the negative thought patterns that had been circling my mind like a merry-go-round. And I’d really like you to do the same.

In case you’ve not read my Honesty Diet, I’ll explain again here how I like to structure my Honesty Diary. It’s served me so well that I still do it exactly the same to this day.

Every day I wrote down:

what time I ate

what I ate

why I ate it

how it made me feel

Copy the grid opposite into your Honesty Diary or simply photocopy it lots of times, then get ready to start filling it in each day.

I still write in my diary each night before I go to bed – sometimes a lot and sometimes a little – so I don’t have anything swirling around my mind while I’m trying to sleep. As well as noting down all the things I’ve eaten or drunk throughout the day, I also write down anything I’ve done that’s made me feel proud/annoyed/happy, etc., what I hope to do tomorrow, and sometimes even longer-term plans for the future.


Any time you feel like it, it can be very helpful to write down a really honest critique of yourself. Not to give yourself a hard time, but to make yourself aware of blockages. Jot down the things that are bothering you about yourself in that moment, or the things you’re finding tricky, and then underneath write down what you think the solution might be. For instance:

I feel lazy and sluggish:

I’m going to get up and go for a walk tomorrow, even if I need to take it slowly.

I’m not feeling very motivated with exercise at the moment:

I’m going to have loads of fun putting together a new playlist of my favourite upbeat songs to help get me excited about working out.

I’m still eating too much sugar:

I’m going to eat a little bit less sugar tomorrow, and even less the day after, then slowly wean myself off it.

Every day, read your answers out loud to yourself five times and really absorb what you’ve written. If you say it often enough, you’ll soon start to believe it.

You’ve just created your own positive affirmations!

By saying these affirmations out loud, you’re telling yourself and your subconscious that you’re ready to change. There is no limit to how many you can have or what they can be about. And they don’t all have to be things you want to improve or change. Some can also be reminders of good things you’ve already got in your life. If you think your best asset is, say, your hair? Remind yourself! Write out a positive affirmation that says ‘I have fabulous hair!’ Have you helped someone through a tricky situation recently? Be proud of it with an ‘I am a kind and empathetic person!’ affirmation taped to your wall.

It’s great to make these affirmations big and hard to miss, so I recommend using coloured markers to write your statements on big sheets of paper, or type them up and print them out. Stick them up on the wall, or pop them in a special Happiness Folder and put them near your bed to read through each morning. As long as your statements are positive they’re allowed in your Happiness Folder or your Honesty Diary.


One of the things that has been life-changing for me is taking time to be grateful for what I have, and every day I include a gratitude list in my Honesty Diary. Sometimes I have to dig pretty deep, but when I put my mind to it there is always so much to be thankful for – even if it’s just that someone smiled at me in the street, the sun is shining, or the fact I have a comfortable bed to sleep in. Those are all incredible things. Look for things to be thankful for on a daily basis and you will start to do it automatically after a while.

My friend Flossie and I often send each other lists of things we’re happy about, and it’s such a great reminder of how lucky we are. Why not start a Facebook or WhatsApp group with some mates so you can message each other a little list of wonderful things each day? You’ll be surprised at how much of a difference it can make, and it’s so nice to hear other people’s uplifting messages too. Have a rule that you are only allowed to share positive things in that particular grou


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