Living a healthier, happier life

Meet Amy Rom, a former teacher who retrained as a health coach after having children. She brings a unique and honest approach to helping others achieve a healthy relationship with food and maintaining a positive body image. Amy shares her career story and tips for nurturing a healthy mind, body and soul.

How did you become a health coach?

After embarking on the first of innumerable life long diets while still at primary school, it’s fair to say that my battles with food and my body have shaped most of my life. It wasn’t until I was fast approaching 40 that I finally decided that enough was enough.

I have two young children (now 6 and 8) and I wanted to do all I possibly could to prevent them from wasting their energy fighting similar exhausting battles with body image. The best way to prevent this happening is to prove that I can be happy, healthy and confident in my own “imperfect” body. So I started reading, learning and soul-searching until I reached a place where I now feel more comfortable in my own skin than ever before.

I took a career break from my previous teaching role in order to raise our two children, and just as my youngest started school, I decided to put my experience to good use by embarking on a change of career. I’d felt so empowered by the lessons I’d learned that I wanted spread the message far and wide. I knew that I’d be able to offer a slightly different perspective to many of the other health coaches out there, because I look nothing like your average yoga toned health coach! I have a wobbly, 40-year-old, size 16 body and I wanted to prove that if I can make peace with my body, and lead a healthy and happy life, then anyone can!

After gaining a Diet and Nutrition Advisors diploma I then decided to take my education further by embarking on the Institute for Integrative Nutrition (IIN) Health Coach Training programme. I loved my year with IIN and shortly after finishing the course I established my coaching website happilicious.co.uk.

My thirst for knowledge hasn’t yet been satiated and I’m now embarking on a Psychology of Eating diploma – something that I’m very excited about!

What are your top tips for women who want to regain a healthy relationship with food and their bodies

  1. Nurture yourself
    I love the concept that we should treat ourselves as we would a small child: eat good nutritious food; offer ourselves words of comfort, love and encouragement; get plenty of sleep; and try to get some fresh air every day!
  2. Social media detox
    Try to distance yourself from diet culture and instead cultivate your own happy social media party. Speaking from personal experience, it really helps if you start following accounts which showcase real, every day bodies. Women of a similar age to you, complete with wobbles, lumps, bumps and stretch marks. The more you are exposed to these body types, the more you appreciate that they (and you!) are totally normal. The media has dominated and twisted our view of female bodies for such a long time that we now have to work hard to redress the balance.
  3. Crowding out, not cutting out
    We could all write a book on the foods that the diet industry tell us we should cut out. But once you start concentrating on all of the things that you can’t have, you automatically feel deprived and hard done by. So try shifting your focus. What goodness can you crowd IN to your diet? You’ll find that by just making this one simple mindset shift, your food options are suddenly abundant and the world looks like a much brighter place!
  4. Feed the soul
    We all know that in the real world, food isn’t just fuel; it plays an important emotional part in many aspects of our culture and pretending that it doesn’t is a waste of time. Take the time to really notice and appreciate how the food that you eat makes you. Most of the time food is nourishment for your body, but there are also many occasions when it becomes nourishment for the soul – and that is totally legitimate! But likewise when we are missing fulfilment in other areas of our life, we sometimes try to fill the gap with food. Pay attention to what really lights you up.
  5. Ditch the inner bitch
    This is something that I talk about A LOT, because I believe it’s so important! So many of us are trapped in a perpetual cycle of negative self talk which does nothing but make us miserable. If your best mate came and told you that her new man was talking to her in the same way that you talk to yourself, you’d tell her to get out of that abusive relationship quick smart. Notice when that inner bitch is piping up and make a conscious effort to silence her. Tell her to shut the f**k up, and then find alternative words to fill the gap – a positive affirmation that you can memorise and repeat to yourself works a treat.

Amy is following…

Taryn Brumfitt: the lady behind the inspirational Embrace Documentary. If you haven’t seen it yet, you really should!

Louise Green (Big Fit Girl): an awesome plus size fitness trainer and triathlete.

Dana Falsetti: a plus size yogi who makes me realise that all yoga poses are accessible to me, I just have to practice.


Amy’s work

Through Happilicious, I offer a one to one coaching programme which can take place face to face at my office in Truro, or via Skype. If you’d like to find out more call me for a chat to see if coaching would work for you.

I’m also preparing to launch an online programme where you’ll be able to work at your own pace through a range of materials. If this is something that appeals to you, why not join my mailing list for all of the latest Happilicious updates? You’ll also receive a free seven-day challenge and e-book with other top tips.

If you’re looking for a body positive online body positive community, come and join my Happilicious Living Facebook group which is a private and safe space in which like minded women discuss their successes and trials and share tips, articles and support. We’d love you to join us!

Baking with style

Candice Aboderin is a mother, vlogger and runs her own cake business Cake By Candie. A zest for life shines through in her YouTube videos, which she began as a way of capturing family life for posterity. Candice waxes lyrical on a range of different topics and doesn’t shy away from uncomfortable truths. We asked her to share her story and one her favourite cupcake recipes.

Tell us about yourself

My name is Candice Aboderin and I am 29. I currently run my own cake business Cake By Candie. Prior to motherhood (finally making me take a long walk off a short bridge) I dabbled in advertising and marketing roles, my last job before going alone was with Penguin Random House Publishing. My daughter Esme-Olivia is three and can be very frank about my cake designs, so I still feel like I have a boss of sorts! Apart from that, I love making videos I began doing so just to document my family life, as after my father died I realised I had no video of him. I find comfort in the fact that should I no longer be here and Esme has a burning question she knows that mummy probably made a video about that. I didn’t think others would find it interesting but here we are! As time has gone on it’s made sense to start making baking tutorial videos. With business’ heavily dependant on Google search algorithms, the more content tied to my business name, the better.

How has digital technology and social media changed the way you work?

Thankfully, I’m young enough to say that I don’t know life without it. When it comes to running a cake business, the plus sides are tremendous. Gone are the days of sourcing bank loans and dealing with overheads. With a bright, beautiful Instagram, authenticity and most importantly a great product, you are able to run a business from your sofa! The consistent downside to social media, is watching others and their numbers thinking that you or your business is not doing as well as it should. Whenever I feel those feeling creep in, I know it’s time to take a little break. Personally, it has really helped me build a community that have shared my business and content no end. I am forever indebted to women whom I haven’t (yet) met. I don’t ever see it changing the way I work but hopefully, it will continue to enhance it.

Pink Faux Velvet Cupcakes: far easier twist on the red velvet classic

Ingredients

Cupcakes
7oz caster sugar
7oz butter
7oz self-raising flour
1tbsp milk
¼ tsp red gel food colouring
1tsp vanilla extract (optional)

Buttercream
9oz butter (softened)
1lb 11/2 oz icing sugar, sifted
1/4 tsp red gel food colouring

Method

Cupcakes

  • Preheat the oven to 160 degrees Celsius (fan) or 180 degrees Celsius for gas/gas mark 4.
  • Line a cupcake tray with cupcake cases and set aside.
  • Cream together the softened butter and sugar until pale and fluffy.
  • Beat the eggs in one at a time until fully incorporated. At anytime if you see the mixture curdling add in a tablespoon of flour. Then throw in the rest.
  • Now add the gel food colouring and combine until your mixture is positively pink! At this point if you want to use vanilla extract, throw that in too.
  • Fill the cupcake cases two-thirds full. I find the easiest way to do this with an ice cream scoop but using two spoons will suffice if you don’t have one to hand.

Buttercream

  • Beat together the softened butter and sifted icing sugar until pale and fluffy. Consistency is key here, so try not to over beat as it can make the buttercream too runny. Once done, add in the food colouring until a desired shade of pink is reached.
  • Once the cakes are cooled you are now at liberty to get the party started. For beginners, there is no need to fuss with a piping bag and nozzles, you can jut use a palette knife (even a butter knife will do) and spread until your heart’s content. For those that want to try their hand at piping, I have instructions in this video.
  • Lastly, sit on the sofa and stuff your face!

Candice is following…

 

I love Yvadney and all that she creates. A part-time stylist and full-time mum, it’s wicked to see a mother who hasn’t got totally lost in the SMA sauce and still takes pride and finds a way to have fun with the way she looks. She also created an awesome platform Mum’s That Slay which celebrates a plethora of mothers tackling teething while wearing Gucci loafers. I love it!

Motherhood_RXMotherhood, especially motherhood as a black woman, can be really lonely. I’ve lost count of the times I’ve been to a mother and baby group and been the only POC in the room. Visibility is so important. I love the way MotherhoodRX don’t exclude anyone but really work hard to lift up black mothers who aren’t usually represented in mainstream media

June AmbroseThe queen of celebrity styling (can you tell, I really love playing dress up?). June Ambrose is such an inspiration. With a glowing CV and such a positive outlook to life, her Instagram is where I go to feel good. Plus she styled, Jay Z who is my fav, married to everyone’s fav Beyonce. So June Ambrose has breathed the same air as Beyonce. I’ll take my kicks where I can get them!


Candice’s work 

cakebycandie.com
youtube.com/c/candiescorner
instagram.com/candiceaboderin
instagram.com/cakebycandie

A passion for life and food

Anna Mapson is a nutritional therapist who lives in Bristol with her family. Her inspirational story puts into sharp focus what’s truly important in life. Anna had a very rare form of cancer whilst pregnant and suffered both the loss of her baby and intensive chemotherapy. But her positivity shines through, and with her old career and health problems behind her, she tell us her story and shares some of her nutritious recipes.

Tell us about yourself

I’m a nutritional therapist and I help people feel reconnected to the food they eat, supporting them to feel energetic and well nourished. I work with clients via Skype across the UK or face to face in Bristol.

My background is as a management consultant in financial services, so quite a different lifestyle to the one I have now, but I love working for myself, and seeing health improvements in my clients. I have a nutrition business, Goodness Me, and I also work with a partner at The Gentle Touch, a pregnancy and postnatal support service providing baby massage/yoga, baby weaning and nutrition advice in Bristol.

Before becoming a nutritional therapist I had always been into healthy eating and keeping fit. My turning point was having a molar pregnancy about five years ago (a very rare cancer in which a tumour grows in the placenta). I needed six months of very intensive chemotherapy, on top of losing a baby, and this turned my life upside down. Being forced to stop work and just ‘be ill’ was very hard for me as I’m a real do-er, but what felt traumatic at the time, especially being out of control of life events, has led to some very positive changes in all aspects of my life. I don’t know if I would have taken the big risk to leave a well-paid job and retrain without that crisis point.

I love working for myself and the freedom that gives me and the family. I’ve got two daughters, and as my children get older I’m starting to get more time for working on business plans. It’s very hard balancing family commitments and my work goals.

As well as the two businesses I’m also a school governor, so I’m always dashing from one thing to the next and just about scraping by! My daughters love getting involved in taking photos of food and ‘putting it on the blog’ as they say, as well as helping me cook. I get them involved in chopping veg, as well as other preparation, we love to make biscuits and flapjacks together – they are always asking if their creations can be shared online!

How has digital technology and social media changed the way you work?

I love Instagram, I use it all the time for posting recipes and connecting with other food bloggers. I love to show new recipes that I’ve created, or just what I’m feeding the kids that night to give people ideas. It can be very boring to cook for a family day in day out, so I also highlight the benefits of foods that nourish us, explaining how vitamins and minerals are important to our health.

Facebook has been useful too for building a brand, I find it’s chattier and you can put more personality into the conversation. I have just ventured into Facebook Live which is scary but a nice way for people to get to know you. Like most of us, I can all spend too long online, but I love my jobs so much – fiddling around with photos and nutrition blogs sometimes feels like a hobby!

For The Gentle Touch Emma and I don’t have much time face-to-face time together for business planning as we both have young families but we’re always in touch on text, WhatsApp and Facebook messenger, so it helps keep us connected. Working with a good friend is brilliant, we support each other and keep each other going through tough times. It helps that we are both very ambitious for the business and have big plans together over the coming years!

Anna’s healthy lunches for working mums

Here are my tips for eating during the day, whether you’re working from home or at an office. Firstly – forget sandwiches! Focus on protein for lunch to avoid an afternoon energy slump and get your carbs from starchy veg instead. Add healthy fats to each meal to keep you fuller for longer, and don’t forget to drink water!

Healthy lunches can be prepared in advance

Make extra helpings of dinner each night, so that you can take some into work for lunch the following day. If you don’t have anywhere to reheat then use a flask which will keep things warm.

  • Batch cook and freeze – creating 2-3 portions of a soup/stew containing pulses like beans or lentils will mean you have a few lunches ready to go as back up.
  • Roast an extra tray of vegetables on a Sunday and keep them in the fridge and use them as a base for lunch. Add chickpeas, boiled eggs, tinned sardines or a piece of chicken.
  • Take a packet of oatcakes, some cut up vegetable sticks (carrots, cucumber, celery) and some hummus or guacamole as a snack

Lunch recipe ideas

  • Roasted sweet potato wedges and a salad, tomatoes, peppers, a tin of sardines. Add hummus, green beans, eggs, or some toasted pumpkin seeds.
  • Cook brown rice, near the end of cooking throw in some kale. Drain. Grate some carrot and any other salad items, add chick peas. Create a quick dressing by mixing tamari (or soy sauce), lemon/ lime, and tahini as a dressing.
  • Roasted butternut squash with quinoa, tomatoes and a green salad.
  • Gluten free pasta with some sautéed vegetables and half a tin of anchovies.

Quick lunches to make at home

  • Scrambled or poached egg with avocado on rye toast. Add spinach, fried tomatoes or a green salad.
  • Omelette with spinach, pepper, mushrooms and tomatoes.
  • Miso soup: you can get sachets of soup to which you just need to add in some noodles, tofu and broccoli to make a meal.

Healthy snack ideas

  • Piece of fruit and handful of seeds
  • Oat cake with nut butter
  • Avocado and handful of nuts
  • Smoothie with vegetables, fruit and seeds

Mint choc energy balls

These can be made and kept in an airtight container for 3-4 days. They are a sweet hit but containing protein and fats to help keep you going.

Ingredients:
100g cashew nut
100g sunflower seeds
100g dates
40g cacao powder
Mint essence drop

Method:
Blend nuts and seeds in powerful blender (e.g. Nutribullet) and then mix this powder with the dates, cacao and mint essence in a blender.


Anna’s following…

Lizzie Loves Healthy: she has some delicious recipes for the whole family and it’s refined sugar free, dairy free. I like her approach to family cooking because it’s honest and she sneaks in nutrients to kids’ diets.

Nicky for Life: a lovely approach to nutrition for little people with some tasty recipe ideas.

Bees Nutrition: energetic and interesting posts about supporting your body through diet and lifestyle.


Anna’s work…

Nutrition
goodnessme-nutrition.com
facebook.com/GoodnessMeNutrition
instagram.com/goodnessme_nutrition

Pregnancy and Postnatal Support
the-gentle-touch.com
facebook.com/TheGentleTouchBristol

Recipe for success

Sarah Akhurst is a food writer and recipe developer, currently working as Food Editor for Weight Watchers magazine. I was inspired by Sarah’s story because it demonstrates that despite juggling family life (and parenting a child with complex needs) she has been able to carve out a successful career in an industry she’s really passionate about. It also goes to show that social media can be a positive force in people’s lives.

Sarah shares two quick and healthy supper recipes (perfect for busy working mums): sticky peanut butter chicken with egg fried noodles and middle eastern style stuffed aubergines with mint and feta (see bottom of article).

Sarah Akhurst Weight Watchers Food Editor

Tell us about yourself

I started my career in radio production before moving into magazines, working across women’s and consumer magazines at the BBC as a commercial editor on titles such as Eve, Good Food, Vegetarian Good Food & Radio Times. From there, I moved to Guardian News & Media where I continued to work for a number of years as a commercial editor producing sponsored editorial content for sections such as Guardian Weekend, the Observer magazine and Observer Food Monthly.

I’ve always been a food obsessive – as a child I used to spend hours in the kitchen prepping Sunday dinner or cooking for my mum’s dinner parties. I had always wanted to direct my career in that direction, but the opportunity never really presented itself. Then, in 2010, the chance of voluntary redundancy came up so I decided to take the leap. After nearly 15 years of working in media, I swapped my laptop for a pinny and embarked on a professional cordon bleu diploma at Tante Marie Culinary Academy. It was wholeheartedly one of the best decisions I have ever made and I loved every second of my training.

When I graduated with a first, I initially worked as a private chef, cooking for a family of nine. Whilst it was an amazing experience, I knew it would be difficult to combine this kind of career route with family life if I planned to have children. I started doing a bit of private catering and styling for photography shoots, before finally moving into doing recipe development for brands. In 2014, a couple of years after having my son, I took a job as a Food Editor at Seven Publishing and am now the Food Editor for Weight Watchers magazine, and also produce recipe content for the Sainsbury’s brand.

How has social media been a positive force in your work and personal life?

Social media is a really important tool of my job, most particularly Instagram and Facebook. I use them both to keep in touch, and get inspiration from, the communities I develop recipes for. The Weight Watchers community is particularly engaged on social media, sharing recipe ideas and using each other for motivation to hit their goals. I’m always on Instagram checking what foods or cooking techniques the community are raving about, to help inform what we do in the magazine.

Social media is an even more vital part of my personal life. As the mother of a child with special needs, I literally don’t know where I would be without the support I get from specialist communities on Facebook! Our 4-year-old son Dexter has a very rare chromosomal disorder called 2q23.1. As a result of a small but significant genetic deletion, he has a diagnosis of autism, global development delay (which includes delays in his speech and language, as well as gross and fine motor skills) and also low muscle tone. To add to this, he also has problems with his colon and in April last year had to have stoma surgery. He now lives with a colostomy bag, which he may or may not have permanently. There are less than 300 people with his condition scattered around the world and without Facebook we would all be dealing with the condition in isolation. With very little medical research or medical experience available, there is scant professional support so the practical experience of other parents is like gold dust! I can post about an issue we are struggling with and I know that within a few hours someone somewhere in the world will respond. Even if they don’t have the answers, knowing that there’s a sounding board is so important. Parenting someone with special needs is an incredibly unique experience, and social network support from people who understand exactly what you go through on a daily basis is a lifeline I couldn’t cope without.

Sarah’s following…

eleanor fordEleanor Ford @smalleleanoramazing food writer, beautiful Instagram account showing her recipes, travels and family.

 

 

 

Claire Thomson @5oclockapronclaire thomsonfood writer who specialises in cooking with kids, great ideas of things to cook that kids can help out with.

 

 


MIDDLE EASTERN STYLE STUFFED AUBERGINES WITH MINT AND FETA

stuffed aubergines

Serves 4
Prep time:  10 minutes
Cook time: 55 minutes

 

 

 

 

Ingredients
4 medium aubergines
2 tbsp rapeseed oil
1 red onion, finely chopped
2 cloves garlic, finely sliced
1 tsp cumin
2 tsp smoked paprika
½ tsp cinnamon
1 each red, orange, yellow pepper, thinly sliced
2 tins of chopped tomatoes
1 tbsp pomegranate molasses
1 tbsp red wine vinegar
50g sultanas
50g pistachios
Handful fresh mint
100g feta, crumbled

Method

  • Preheat the oven to 200C/180C fan. Halve the aubergines lengthways and score the flesh in a crisscross pattern, making sure not to cut through the base. Place them cut side up in a roasting dish and brush with 1 tbsp oil. Season with salt and pepper and bake in the oven for approximately 40 minutes, or until soft and golden.
  • Meanwhile, heat the remaining oil in a large, deep frying pan and cook the onions for 5 minutes, or until soft. Add the garlic and spices and cook for a further minute or so. Add the peppers, and continue to cook for 3-4 minutes, or until the peppers are starting to soften. Add the chopped tomatoes, pomegranate molasses and vinegar and stir well to combine. Bring to a simmer and leave to cook for 20-25 minutes, or until the peppers are nice and soft and the tomato has reduced down. Add the sultanas, ½ of the pistachios and most of the mint, reserving some for garnish. Season well.
  • When the aubergine is cooked, remove from the oven. Using a spoon, scoop out the flesh, making sure you leave ½cm around the edges and taking care not to pierce the skin at the bottom. Add the aubergine flesh to the tomato mix and stir to combine. Divide the mixture between the empty aubergine shells and return to the oven for around 15 minutes.
  • Remove from the oven and leave to cool for 10 minutes. Scatter with the feta, remaining pistachios and mint. Serve.

STICKY PEANUT BUTTER CHICKEN WITH EGG FRIED NOODLES

sticky peanut chicken

Serves 2
Prep time: 10 minutes (plus marinating time)
Cook time: 20 minutes

 

 

 

 

 

 

 


Ingredients
For the marinade
1 tbsp peanut butter
1 tbsp sesame oil
1 tbsp honey
2 tbsp dark soy sauce
1 tbsp mirin
½ tbsp sriracha
3cm piece of ginger, peeled and grated
2 x large chicken breasts, cut into thick strips
For the noodles
100g soba noodles
½ tbsp sesame oil
3cm piece of ginger, peeled and thinly julienned
2 tbsp soy sauce
400g spiralised vegetables (I used carrot, butternut squash, celeriac and broccoli stem)
2 eggs, lightly beaten
Juice of 1 lime
Handful of fresh coriander, roughly chopped
Handful of peanuts, roughly chopped

Method

  • Whisk together all of the ingredients for the marinade. Put the chicken in a shallow dish and pour over the marinade. Chill for a minimum of 30 minutes.
  • Meanwhile, cook the noodles to pack instructions. Drain and set aside.
  • Spritz a griddle pan with a little oil and heat over a medium high heat. Griddle the chicken pieces for 5-7 minutes, basting with the extra marinade as they cook, and turning half way through. Turn off heat when cooked and leave to rest in the pan while you cook the noodles.
  • Heat a large frying pan or wok over a medium high heat and add the sesame oil. Fry the ginger for a minute, before adding the noodles and the soy sauce. Stir fry for a couple of minutes, then add the spiralised vegetables. Continue to cook for a further 4-5 minutes, tossing frequently, until the vegetables are cooked but still retain a bit of bite.
  • In a separate pan, scramble the eggs until cooked. Toss the eggs through the noodles, along with the chicken and any sticky residue from the pan. Squeeze over the lime juice and stir through most of the fresh coriander. Divide between two bowls and scatter with more fresh coriander and the peanuts.

Let’s talk about flex…with Ingrid Bates

Ingrid Bates is a 38-year-old wine producer and director of Dunleavy Vineyards who originally hails from deepest darkest Somerset. Like many of us she gravitated to London for a time, but the urge to return to the West Country was too strong to resist and she now lives in Bristol with her husband and two children aged 8 and 6.

Ingrid is something of a rare breed: a female, English, award-winning, artisan wine producer. But the journey to reach this point was a circuitous one and with two children arriving at crucial points it hasn’t always been an easy ride. Achieving the elusive term ‘work-life balance’ is something which Ingrid can claim as a victory however. What’s wonderful about her story is that she has managed to achieve success in a relatively short space of time (something which seems to buck the trend in an industry where establishing a wine producing vineyard can take years).

A biology graduate from Imperial College London, and former BBC Bristol researcher, Ingrid then become a self-confessed “lowly gardener in various places for around 6 years” before starting her vineyard. Alongside a love of family, friends and sharing her husband’s interest in wildlife (Stephen runs his own business Humble Bee Films), Ingrid’s always had a passion for wine and food. She has managed to achieve what most of us aspire to: “a great business that is fun, profitable and fits in with my family life”.

But it hasn’t always been plain sailing – starting the business when one of her children was a baby was “quite stressful”, perhaps a slight understatement. But it’s often the case that big life experiences clash at the same time. It happened to me when I was nine months pregnant, taking voluntary redundancy from my job at the Guardian and moving from London to Bristol all in the same month. So I can attest that these moments in life, whilst incredibly stressful at the time, are also great tests of resilience. Self-doubt is a common state of mind for most mothers, particularly when it comes to returning to work and Ingrid is no exception. “I spent the first few years wondering if I had done right thing but now I’m pleased I did it. Vineyards are different to a conventional business as you don’t see any return for first three or four years because you don’t get any grapes until then. Having your own business tends to dominate your life more than a ‘normal’ job and this doesn’t always fit in well with having a baby – people don’t realise this until they try it!”.

dunleavy vineyards ingrid bates award winning
Ingrid has won several awards for her Pinot noir rose

But she survived and the business is going from strength to strength. The new challenge is finding a work/life balance and so unlike most conventional jobs which revolve around hours during the week a vineyard is more seasonal. “In summer I go to the vineyard almost every day and in autumn or winter around three days a week or less. I share school drop offs with my partner. I do all school pick ups. I squeeze social media and wine deliveries in around school – the kids love coming on a wine delivery with me (not!). My busiest time is in the height of summer because the vineyard requires a lot of manual management and the wine I produce is a rosé so sales are at a height in summer.”

Like all of us trying to achieve balance Ingrid and her partner are honing their childcare organisational skills but the ability to work flexibly means she is “in control”, although sadly she can’t control the Great British weather! Ingrid’s top tips for achieving this is to “work out what you want and then try to achieve what you want. Sounds obvious but I think a lot of people can’t visualize what they want so don’t know which small steps to take to get what they want. Things don’t happen overnight but if you have an idea of what you want you can gradually push toward that goal”.

So, all that remains is for me to visit Ingrid’s vineyard and sample some wine. All for scientific research purposes of course!


Ingrid on social media…

“Having 4G on my phone while at the vineyard and access to emails etc means I can do things during the day and don’t have to wait until I get home to check correspondence. This works well with having kids.”

Ingrid’s daily digital routine…

“A necessary part of building the profiles of the business has been embracing digital technology and social media and so the day begins with “email, Facebook, online news sites etc. I check emails when I get to work then try not to do too much while I am at vineyard until lunch time when I try to post a picture to Twitter/Facebook/Instagram. I try and post at least one thing a day. I do emails at various points in the day and try not to do anything too ‘worky’ after five – I like to completely switch off in the evenings.”


Ingrid’s following…

bristol mum blogger

Bristol Mum, Hilary: “We started our businesses at the same time so often chat about them together.”

miller design bristol

Miller Design: “Helen Miller designs labels and logos for some of the most well known Bristol food and drink brands, we have worked together from the start. She has tolerated my obsession for the artwork of children’s laureate Chris Riddell who has contributed artwork (replacing Helen’s original logo) on our label for two years in a row.”

kate hawkins food bristol

“Kate Hawkins is in charge of wine and co-owner of Bellita and Bells Diner (two of Bristols most popular restaurants). She advises and writes on wine too. She has been very supportive of our wine, which because her opinion is so well respected, has meant a lot to me.”

harts bakery bristol
Harts Bakery
: “Laura Hart set up the amazing Harts Bakery near Temple Meads and has become a bit of a Bristolian food celebrity as a result. I love what she does.”

jenny chandler bristol

Jenny Chandler: “A food writer, chef and very jolly grape picker. She has always been very supportive of what I am doing and has recently been appointed UN food and agriculture special ambassador for pulses!”


Ingrid’s work…

dunleavyvineyards.co.uk
instagram.com/dunleavyvineyards
twitter.com/DYvineyards
facebook.com/dunleavy-vineyards