#48 Our favourite eateries in Edinburgh and one of our most popular blueberry & banana pancake recipes.
The Weekly Dose
Dr Isobel Wilson from Mosaic Medical and I enjoyed chatting to the lovely Gleneagles Townhouse members all about hormones, menstrual cycles and how we can use nutrition and exercise to work with our bodies each month, rather than against them. The second of four talks we have planned together and we’re already very excited for the next one all about managing stress and stress eating.
We’ve also come to the last day of the February Consistency Pilates Challenge, what an achievement. Thank you all for your messages, I couldn’t be happier to hear you’re enjoying the classes and your feedback not only motivates me, but so many other CC STUDIO members too. Please keep it coming! Next week’s suggested schedule is ready for you in the online platform before we kick off the March Spring Challenge on Monday 4th March.
Our favourite eateries in Edinburgh:
As someone who works with food, talks about food, eats food regularly and is married to a chef, it’s probably quite surprising that I still really enjoy eating out and exploring new cafes and eateries. We are spoiled for choice in Edinburgh with many amazing coffee shops, cafes, bars and restaurants and I am always asked for my recommendations so here are a few favourites…
Coffee: Fortitude, Stockbridge
Such delicious coffee and super friendly staff. They have a few shops around the city but this is my favourite.
Pastries: Lannan
This wonderful bakery opened last year and has had queues outside it since, usually selling out before midday. I love peering in as I walk past to watch the team baking the most exquisite pastries. We’re big fans of both their sweet and savoury options.
Baked goods: Archipelago Bakery
Alongside their incredible array of baked goods (lots of low sugar, gluten and dairy free options), their breads and other goodies are divine. In fact their spelt banana bread is the best I’ve ever had! They also offer amazing lunch options including a variety of salads and their coffee is delicious too.
Dinner/drinks: Bacco
Just minutes from our flat, this is one of my favourite places to go for a drink or dinner. They have an amazing selection of wine and cocktails. The Artisan Pasta Maker next door make the most delicious fresh pasta dishes that you can order to drink with your wine. I can never pluck up the courage to order anything other than their nduja burrata dish- it’s just too good!
Dinner : The Free Company
These guys have created such a beautiful and unique dining experience at their seasonal restaurant just outside Edinburgh (Balerno). Customers enjoy a six course dinner filled with food reared, grown and sourced from their farm, starting with bites in the garden to larger plates in the converted milking byre. You can ask as many questions as you like about the food and they operate a 'pay-what-you-think-it’s-worth' system for the food. Tickets for each ‘series’ sell super fast so we definitely recommend reserving your seats in advance.
If anyone has any other favourite eateries they would like to share, please let us know, we love exploring.
This week’s recipe: Blueberry and Banana Pancakes
Pancake day might have passed for this year, but our obsession with the sweet stack of fluffy pancakes certainly has not! Although we’re both big savoury breakfast fans, this dish tick all the boxes when it comes to starting the day with a blood glucose stabilising combo, with fibre, slow release carbs, healthy fats and protein to keep you satiated and satisfied throughout the morning.
Ingredients
80g oats
120ml unsweetened almond milk
1 banana
1 egg
1tsp baking powder
1tsp vanilla extract
150g frozen blueberries
1tbsp chia seeds
1tbsp extra virgin olive oil
Directions:
Add the oats to a blender and blitz into a flour consistency (roughly 20-30 seconds).
Add the milk, banana, egg and baking powder into the blender and whizz until smooth.
Gently fold in the frozen blueberries & chia seeds.
Heat the oil in a non-stick pan over a medium heat. Place large dollops of the batter into the pan and spread out into thick circles.
Cook until you see bubbles forming on the top of each pancake before flipping and cooking on the other side. Transfer onto a plate and repeat with the remaining batter until finished.
Serve with your choice of toppings.
Notes:
Additional Toppings: Yoghurt, cacao nibs, fresh berries, cinnamon, hemp seeds, nut butter, maple syrup.
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