I’m so excited to introduce the third part in my foodie interview series today, and say a big hello to Claire from The Lifestyle Kitchen. Claire herself is on the road to recovery after being diagnosed with CFS/M.E, so I think you’ll find this interview really useful.

I have to say, I absolutely love Claire’s website. Claire is all about giving your body nourishing food, but emphasises that this isn’t necessarily about counting calories. It’s all about enjoying the incredible range of produce available to us and ensuring that we are eating for our unique body type. Bio Individuality is what it’s all about.

Without further ado, let me introduce you to beautiful Claire…

1) Tell us a little bit about yourself, your website and the vision behind it.

I’m Claire. Married to Brendan, owner of The Lifestyle Studios; and a human mummy/owner to our fluffy boy, Sydney; lover of green juices; and love nothing better than a good plank at Pilates! I’m also a Health and Nutrition coach that is an avid fan of clean eating & medicinal cooking.

I set up my website at the end of 2014 in order to empower women just like you to be your best self. Live, love, and heal through good nutrition, self-love, and self-care. Live your life to the fullest with your purpose in mind, not just in terms of your roles of wife, mother, or friend. (Love this! Katie)

I want to help you discover your passion and purpose in life. Be your own true self. Follow your bliss. Be aligned with your passion. Create a life that gives you the freedom and time to do what you love.

2) What does being creative in the kitchen mean to you?

I love being in the kitchen- to me this is my therapy, my creative outlet. I don’t ever follow a recipe; I just make them up as I go along. The downside to making them up is then when it comes to sharing them I have to try and work out what quantities I used of different ingredients.

3) What are your go-to foods or drinks when you’re not feeling your best? How does food give you energy?

When I was at my worst, I was very lucky to have my Mum close by who made meals for me and brought them round. I tried on the good days to batch cook ,so that I could stock the freezer. I also used smoothies too as a quick nutrient intake, but the blender did all the work. The recipe I share with you today is one of my favourite snacks to have in the fridge.

4) If you could make something for one person, living or no longer with us, who would it be and what would you make?

Oooh this is a tough one, can I not be cooked for?? (Good question my love! Katie)

It would have to be my Grandfather who sadly is no longer with us but he was a huge fan of cooking and is probably the biggest influence on my love of food. He would bring all kinds home from the markets from pheasant rabbits to unusual veg, so I have never been afraid of trying something new.

I would maybe cook something in the slow cooker for him as I think that would be a real novelty for him to see and he would be intrigued as to how putting everything in one pot would come out. I think I would make a Spanish chicken dish that all my family love. Lots of olives- yummy!

5) Are you a sweet or savoury person?

Savoury person 100%. When I was going dairy-free, the biggest thing for me to let go of was cheese, but it no longer served my body so I knew it had to go.

6) Juices or smoothies?

Smoothies, it’s a meal in a glass. I have a green smoothie every morning- it’s part of my morning ritual.

7) If I could tell everybody one thing, it’d be…

Listen to your body. I wish I had the first time it tried shutting down. Instead I think as women, we always try and push ourselves too much at times.

8) One of my favourite recipes from my website is…

Savoury muffins

PREP TIME

5 mins

COOK TIME

12 mins

TOTAL TIME

17 mins

An easy on the Go breakfast snack or great served with a salad as a lunch option.

Recipe type: Lunch / Snack

Serves: 6

INGREDIENTS

To make 12 Muffins, you will need:

• 8 Eggs
• 4 rashers of bacon grilled and cut in to small pieces
• 1 courgette grated

INSTRUCTIONS

1. Whisk the eggs add in the cooked bacon and the grated courgette
2. Cook in the oven on 220 Celsius for about 15 mins. Leave to cool, then eat or store!!

Other combos I love are roasted beetroot with goats cheese. Roast the beets, crumble the goats cheese and follow as above. You can do roasted veg flavour or even to make more filling you can add in some cooked quinoa to bulk them out serve with a salad the perfect lunch!!

Try adding in different herbs too ,so with the bacon and egg ones you can add in some thyme and maybe some chopped red onion.

Claire O’Meara is a Health Blogger, Nutrition, Lifestyle & Business Coach, Wellpreneur and big lover of photography. She works with woman to ensure they are feeling inspired and creative across all areas of their life, while gently reminding us that it’s ok to take time out for ourselves once in a while!

Find Claire at: her website  //  Facebook  //  Instagram  //