One result of doing the Breadline Challenge last week was that I started to rethink eating out, as well as buying drinks from cafes. I don’t do either regularly and if I know I’m not going to be at home for lunch or dinner, I usually pack something to take with me. I’ve been known to picnic on homemade sandwiches and fruit on BA flights; the look on the faces of other passengers when you start peeling a banana is priceless! Earlier this year I also stopped taking my wallet to work with me so that there is absolutely no possibility of me making any unnecessary food purchases (mainly of the chocolatey kind)!
Meeting with a friend for a coffee or going to a restaurant on a special occasion or while on holiday is something I do enjoy. But this Jack Monroe recipe was a good reminder of how much of a rip off large chain cafes can be and how, more often than not, you’re paying over the odds for something you could very easily make yourself at home.
My ‘berry bircher breakfast pot’ (foreground) costs a sixth of the price of its coffee shop counterpart (background), even with the pumpkin seed and cranberry adornment – which I included to try to be as consistent with the original as possible – they’re nice but by no means essential! And to be accurate with costs, I counted the pumpkin seeds in my 100g packet. All 779 of them. And the cranberries and sultanas. There were 276 of those. I might invest in some decent electronic scales eventually…
Ingredients, makes two. They look small but they are incredibly filling!
50g porridge oats
200g natural yoghurt
50g frozen mixed berries (defrost by rinsing in cold water)
Approx 20 pumpkin seeds (level tsp)
Approx 20 dried cranberries and sultanas (level tbsp)
Combine the oats, berries and yoghurt in a bowl with a splash of water to loosen if it’s a little thick. Spoon…
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