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Food (and Life) while Immune Suppressed.

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One pan, minimal effort but delicious...⠀⠀⠀⠀⠀⠀⠀⠀⠀ Slow roast tomato gnocchi with sausages and feta 🍴⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serves 2/3⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 20 cherry tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 1 small red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀ - small handful of thyme (or dried herbs if you don’t have it)⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 1 clove garlic ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 1 packer gnocchi⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 4/5 sun-dried tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 1/2 glass white or rose wine ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Herby sausages⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 1/2 pack feta ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Turn your oven to 150oC⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Half your cherry tomatoes, slice your red onion and roughly chop your garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Add these to a roasting tray with the springs of thyme, lightly oil, season and give a stir⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Put in the oven for 45 minutes, allowing the tomatoes to shrivel and dry a little and the onions to soften⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Just before removing the tray from the oven in a bowl pour a full kettle of boiling water over your gnocchi⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Remove the pan from the oven and turn the oven up to 210oC⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Add the gnocchi to your tomato pan⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Roughly chop your sun-dried tomatoes and add these too⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Gently stir⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Place the sausages on top, spread evenly⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Pour the wine into the tray and return to the oven for 20 minutes, turning the sausages after 10⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Remove from the oven and immediately crumble the feta over the dish (to allow it to melt a little)⠀⠀⠀⠀⠀⠀⠀⠀⠀ ...Serve with a simple green salad or if it’s just comfort in a bowl your after then without! 🍴

The ultimate fusion of Mexican and kids food... fish fingers (me) and chicken dippers (🧔🏻) with a peppery mayo, pink onions and salad... the dream (right now anyway) 💕

Normally I pop to the shops a lot. I’m not a menu planner and like being able to largely decide what we eat and then simply pick up the ingredients for it... but that’s just not life right now 🤷🏻‍♀️ so instead it’s about being a bit more flexible, especially at lunchtime when it’s often a bit of a fridge raid!⠀⠀⠀⠀⠀⠀⠀⠀⠀ This Panzanella style salad is one of my favourites and while traditionally largely based around bread and tomatoes the reality is that you can sling most things in and it’s pretty delicious 👌🏼

“A single act of kindness throws out roots in all directions, and the roots spring up and make new trees” 🌳 Amelia Earheart Mental health awareness week 2020 💕

So it turns out lockdown birthdays aren’t so bad 🍰 🍾🎈 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I was kind of dreading yesterday, we should have been landing back from our honeymoon and heading straight to @petershamnurseries for a birthday lunch, but 🧔🏻 pulled out all the stops to make it the most amazing and special day and the sun most definitely shone on us ☀️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Thank you so much for all the kind messages too...bring on 31 (and whatever it might through our way) 💕

Tomorrow the law in the UK is changing around organ donation.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Max and Kiera’s law means that Organ Donation is moving from an opt in to an opt out system, a change which will hopefully save thousands of lives.⠀⠀⠀⠀⠀⠀⠀⠀⠀ It’s not getting the attention it normally might, for obvious reasons, but it’s also my birthday tomorrow and it’s a pretty good birthday present in my opinion 💝 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ My life was saved by the selfless decision of my donor and his family but many aren’t as lucky as I was.⠀⠀⠀⠀⠀⠀⠀⠀⠀ This law will mean all adults in England will be considered to have agreed to be an organ donor when they die unless they have recorded a decision not to donate or are in one of the excluded groups.⠀⠀⠀⠀⠀⠀⠀⠀⠀ It’s a big step in the right direction and one people have been working towards for a long time but it’s important to know that your family will still have the last decision so having that conversation, or registering your wishes, is still so so important 💞

Behind every food photo 📸 there’s probably a lurking Sid 🐾

Perfect as a lunch with a side of salad or in a bigger portion come dinner time... and a brilliant one for #nationalvegetarianweek⠀⠀⠀⠀⠀⠀⠀⠀⠀ Aubergine Bake 🍆⠀⠀⠀⠀⠀⠀⠀⠀⠀ (Serves 4)⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀ •3 large aubergines⠀⠀⠀⠀⠀⠀⠀⠀⠀ •1 red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀ •1 clove balsamic⠀⠀⠀⠀⠀⠀⠀⠀⠀ •4 tbs balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀ •1 generous squeeze tomato purée ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •2 tins chopped tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀ •1 large handful of fresh soft herbs, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ •2 packets mozzarella cheese, drained and ripped into small pieces ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •1 large handful of breadcrumbs ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Slice the aubergines longways with each piece around 1/2 cm thick⠀⠀⠀⠀⠀⠀⠀⠀⠀ •In a frying or griddle pan, using a little olive oil, place the aubergine pieces a few at a time in a hot pan. Cook for 1/2 minutes on both sides ensuring the pieces don’t burn but that they gain some colour and soak up some oil so they go slightly floppy⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Do this, adding more oil as needed, until all the aubergine pieces are cooked and set aside⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Turn the oven on to 200oC⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Dice the onion and in a pan on the hob soften ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Add the garlic, also chopped once the onion is soft and cook for another 2 minutes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Add the tomato purée and balsamic, turn the heat up and little, coat the onions and cook for 2/3 minutes⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Add the chopped tomatoes and bring to the boil. Cook for 10 minutes until the tomatoes have broken down somewhat⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Turn off the heat⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Chop the herbs roughly and add to the tomato mix, stir in ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •In a baking dish start layering all the ingredients: tomato sauce, aubergine, mozzarella, tomato sauce, aubergine, mozzarella until you have run out of ingredients with the top layer also covered in bread crumbs ⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Pop in the oven for 20 minutes until bubbly and golden on top⠀⠀⠀⠀⠀⠀⠀⠀⠀ •Remove from the oven and let cool before you tuck in!

📕Define – Life Expectancy, in relation to transplant.📕⠀⠀⠀⠀⠀⠀⠀⠀⠀ I’ve talked a few times about how transplant isn’t a cure and sadly after a transplant life expectancy is often limited. While the prognosis for patients is improving, as medical care and knowledge is always growing, and you do now hear of some patients leaving decades after their transplants and having brilliant and fulfilled lived this isn’t guaranteed. The reality is that after lung transplant only 5 out of 10 people will survive over 5 years with the highest percentage of deaths sadly occurring in the first year.⠀⠀⠀⠀⠀⠀⠀⠀⠀ It’s a scary reality to live with and it’s why, I think, so many transplant patients are driven to try and do so much whenever they can (and sometimes, in my case at least, end up doing just a little more than maybe they should 🤹🏼‍♀️)... ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Slowly I’m learning to try and accept and not worry about what is out of my control too much and while it’s not always easy, and I don’t pretend I can always do this, instead focus on making the most of the good things this journey has afforded me already 💕

Please note any views expressed on NowWhatCanIEat pages and social handles are my own. I am not a trained dietician and request not to be considered as such. Should any medical query’s arise from anything discussed in my post please seek the appropriate clinical advice.

In addition, while all recipes are cooked following the guidance I have been given on what it is safe to eat when immune suppressed they have not been checked by a dietician. If the advice you have been given differs from anything here please follow the advice of your team.

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