Each day in January, our health editor and expert nutritionist Tracey Raye shares tips and ideas for an uplifting month. Our olive Nourish plan will offer mood-boosting recipes, energising ideas and stress-free tips to add more nutritious ingredients to your diet.
Don’t forget to follow us on instagram @olivemagazine if you’d like to stay up to date on all of our January activities.
What’s coming up in January?
The start of the week is dedicated to plant-based eating. Whether you’re vegan, plant-curious or flexitarian, get inspired by our plant-based bakes (try vegan expert Richard Makin’s silky chocolate cheesecake) and vegan meals.
We’re putting the spotlight on veg, making it easy for you to include more of the good stuff (or follow the 5:2 veg diet, which we’ve been loving). If you’re going meat-free for January or following a flexitarian diet, make the most of vegetables in these versatile dishes. You can swap various veg in to make the dishes work for you. We’ll focus on vegetarian comfort food for the cold days as well as meat-free dishes from around the world from our favourite chefs, including Mexican avocado ceviche, Indian butter bean curry and Hungarian pepper stew.
We’re lifting your midweek meals with colourful, mood-boosting ideas, full of antioxidant and fibre-rich ingredients. Pack your Wednesdays with nutrients in these vibrant salads, rainbow smoothie bowls, bright traybakes and more for energy-boosting goodness.
Knowing that the health of our gut can impact the function of our whole body, from skin health, digestion, immunity and mood, we’re continuing the midweek with plenty of gut-friendly ideas to nourish and satisfy your digestive system. From nutritious, umami-rich traybakes to gut-supportive salads and flavour-packed ferments.
Weekends are still about treating yourself, so check out our ideas for wholesome entertaining and healthier fakeaways, including healthy pasta and healthy curries. We will showcase a menu from our favourite chefs each week for those who want to take some time to master cooking skills – try Luiz Hara’s Nikkei menu or Nancy Silverton’s perfect pizza. Fill your Friday night with vibrant booze-free cocktails that use interesting ingredients to deliver on flavour without the hangover.
Check out our mocktail recipes, plus how to cut down on booze this January.
Saturday and Sunday
We’re dedicating the weekend to slowing down and practicing mindfulness in the kitchen. Check out our ‘kitchen therapy’ tips, with lots of inspiration for soothing cooking, slow simmering and spending some downtime in the kitchen – think eggs benedict, light-as-air soufflés and perfect pies. On Saturdays, fill your kitchen with the aromas of freshly baked treats with a healthy twist, and come Sunday, take time to slow down and slow cook our stress-free long lunches.
All health content on olivemagazine.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. Any healthy content featured by olive is provided as a suggestion of a general balanced diet and should not be relied upon to meet specific dietary requirements. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information.
Tracey Raye is the health editor for olive and BBC Good Food. Tracey, MSc, is a registered nutritionist, holding a master’s degree in personalised nutrition. She is passionate about harnessing the power of all things health and well-being in a way that enhances, rather than limits, our lives. She covers our nourishing recipes and collections, oversees our health strategy and stays adrift of the latest health and lifestyle trends in order to bring you the tools and inspiration you need to find what health means for you.