SmarterFitter Daily

• 30g pinhead oats (dry weight)
• 1 pear
• 1/8 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 banana
• 5g pears
• milk to serve
• white tea to drink
• awesome on this frosty february morning

Added turmeric and cinnamon again (1/8 tsp turmeric, 1/4 tsp cinnamon for 30g oats). With a splash of milk, mmmm.

Turmeric in oats? Yeah, I was skeptical too. But someone recommended it on Twitter so I had to give it a try. The result? A porridge win! 

I used 30g pinhead oats cooked in water with 1 very small pear, scant 1/8 tsp turmeric, 1/4 tsp cinnamon. Served topped with pecans and a splash of milk. 

The pear was perfect with the turmeric and cinnamon. A nice breakfast for cold dark winters.

The fruit: banana and pear. White tea to drink. 

Stunning lunch at Lido in Bristol, a nice little restaurant that overlooks an outdoor swimming pool. Their wood-fired oven is a hallmark of their dishes. My meal:

• Blue Moon beer
• Fresh bread
• Wood roast scallops
• Wood roast hake with potatoes and spinach
• A few nibbles of Tim's pear and frangipane tart with creme fraiche ice cream
• Coffee!

The pear was woefully flavourless.

Breakfast in London at a friend / client's place. He makes his porridge with whole milk - a creamy treat.

This was soooo incredibly delicious. I soaked the barley the night before, so they only took about 15 minutes to cook in the morning. I cooked them in water with raisins and a pinch of cinnamon and allspice. Meanwhile, I baked some apples and pears - it didn't take long for them to soften enough to be mashed into a nice chunky compote. The creme fraiche and pecans take it all to a new level.

On a completely different note, I dropped my iPhone into the bowl while taking this photo.

• Breakfast: Toast with peanut butter, banana and pear
• Lunch: Broccoli and split pea soup (a variation on 101 Cookbooks' Vegetarian Split Pea Soup where I simply added broccoli and blitzed the soup in the blender - really yummy)
• Dinner: Yes, it really is an omelet - with broccoli, tomato, red onion, garlic, parmesan, truffle oil and balsamic; served with salad, toast and avocado