Happiness is something we think we need to chase, but what if you could be happy RIGHT NOW? So you want to change something, maybe you're not sure what yet, but your gut feeling is telling you that this is NOT it for you. Perhaps you're unhappy in your job, maybe you want to move house or location, or maybe like Claire and I, you want to sell all your shit and go travel the world? Does it look on paper like you should be happy with what you've got? What if you're really not?? No matter how big or small a 'thing' is that you want to change, you can do it. Don't let society or other people tell you how you should live your life. It's absolutely okay to change your mind. And if you wanna do it big and dramatic style, then

  Have this for breakfast, or as dessert. We don't mind!  1 cup unsweetened almond or coconut milk1/4 cup chia seeds1 teaspoon vanilla extract2 tablespoons maple syrup1 kiwi fruit (peeled and sliced)50 g frozen blueberries ((thawed)) Combine the almond milk, chia seeds, vanilla and maple syrup and mix well, split into two glass jars or small bowls. Cover, and place in the fridge for at least 2 hours to allow the chia seeds to soak up the almond milk and become 'pudding like'. You can leave overnight too, if you want. Layer with slices of kiwi fruit (or just chuck it on top) and top with the thawed frozen blueberries. We use thawed frozen berries as they produce lots of nice natural blueberry juice too. Yum!

120 g chorizo ((extra spicy if you prefer))2 small sweet potatoes1 small white onion2 large eggs1 tbsp olive oilLarge handful spinach Preheat the oven to 180 degrees CelciusPeel and finely chop the onion and garlic (use a garlic mincer if you have one). Dice the sweet potatoes into small 1cm cubes and roughly chop the spinach leaves.In an oven proof frying pan, saute the onion and garlic over a low heat in the olive oil until the onion is soft and see-through. Add the chorizo, turn up the heat to medium and fry for an additional 2 minutes.Add the sweet potatoes and cook for 5 more minutes, tossing regularly. Toss in the spinach and then crack the eggs on top. Transfer the frying pan to the preheated oven. Bake in the oven for 8-10 minutes or until the eggs are cooked,

Rachael talks about her experience of depression and anxiety in this one-off episode. What is it like to live with anxiety? What is it like to relapse with depression after years of 'feeling fine'? If you are a family member or friend of someone dealing with mental illness, how can you help them? Medication - did it work? What other things can you do apart from medication to help overcome depression and anxiety? You can contact Rachael by email her directly - rach@ditchthedietacademy.com If you need help or support, please talk to someone that you trust or call Samaritans to talk to someone anonymously: Samaritans: 116 123   #worldmentalhealthday #worldmentalhealthday2018

I was devastated to receive your email and it says “we have just 1 week to go!” on Transform21. I am loving it and it has become so embedded into my routine, I just don’t want it to end. I know the Ditch the Diet Academy is still to come but that is like the final step so I don't want it to begin! You are part of my daily life; Facebook, Instagram, Podcasts, Live feeds, Blogs and daily recipes, your face or post is usually the first thing I see in the morning and last thing I see before heading to bed. I wish I had discovered you 40 years ago I wish I had discovered you 40 years ago, which is probably a few years after I started dieting and I have been on diets, on and off ever since. I

  Warm your bones with this slightly spicy, coconutty squash soup. 1 whole butternut squash (peeled, diced and seeds removed)1 red chilli ((or 1tsp dried chilli flakes))1 white onion (diced)4 cloves garlic (minced)500 ml vegetable stock200 ml chicken stock1 tin coconut milk ((400ml tin))1 thumb sized piece fresh root ginger1 tsp ground cumin2 tbsp olive oilSalt & Pepper to season Preheat the oven to 220 degrees C or Gas Mark 6Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes. Remove the squash from the oven and add to the

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