Are you like me & constantly in pursuit of a simpler home and less cluttered way of living? I have an ongoing battle to 'capsualise' my wardrobe to get it not only Instagram worthy, but to make getting dressed a less stressful undertaking each morning. Life seems so much lighter without clutter, so when I found My Capsule Kitchen on Instagram some years back, I became an intrigued follower.
Katrine shares beautiful imagery of simple, healthy meals, recipes, storage/organisation tips - & perhaps most importantly, being kind to yourself. Her feed is calming, achievable and motivating. I'm thrilled to welcome her as our first guest on the blog.
German born, I've worked in many different places (mainly Paris, Sydney, Amsterdam and London) before meeting my husband, who is Australian. We now live in Melbourne and raise our two little ones Finn, 4 and Lily, 1.
Whilst working in various roles as office manager, EA and PA, I was always looking to simplify things. Whilst pregnant, I embraced the idea of capsule wardrobes for the first time: owning only a select few items of clothing that are easily mixed and matched. Your capsule wardrobe should make you feel like you always have something nice to wear, which you can throw on with little effort.
As a new mum it became clear very quickly, that this approach of ‘less is more’ works in a number of ways around the home, especially in the kitchen. Whether you go back to work or you stay at home with kids, your life is very full and learning how to curate the things that are important to you will make a massive difference on your energy and stress levels.
So what is a 'Capsule Kitchen'?
Setting up a capsule kitchen means less clutter, less overwhelm and less guilt around food. If you look at food, food prep and meal times from a position of joy, it is much easier to make choices that nourish you.
Learning to slow down and be more intentional has become vital in the fast paced world we live in today. You are faced with an overwhelming amount of choices every day. The ability to curate those choices into what feels authentic to you will ease the mental load. Setting up a capsule kitchen helps to relieve stress and focus on what works for you. It is the answer to the never ending ‘what’s for dinner’ question. It helps to form new habits. It gets you organized without feeling constrained.
You are curating:
5 key winter ingredients to keep as staples:
I love my greens more than any other vegetables and in winter I prefer them warm and moorish as opposed to raw in a smoothie.
For a creamy pasta sauce, boil a bunch of kale (stems removed, use leaves only) and one peeled clove of garlic in salty water. Drain, let most of the water steam off and then whizz it up in a blender with a large glug of olive oil. Cook spaghetti, reserve some starchy cooking water to loosen up the creamy kale sauce, toss pasta through and enjoy!
My 4 year old regularly has thirds with this dish.
2. Root vegetables.
Keep a mix of root vegetables on hand: for example potato, sweet potato, carrot, turnip, parsnip, swede, celeriac. They are great to roast, added to stews or make fantastic ‘no fuss soup’: I usually use 2-4 potatoes as a base and then any mix of the others.
Peel, chop, toss in a pot, add some salt, cover with water, heat up until boiling and then simmer until cooked through. Serve it blended to a creamy consistency and topped with seeds, crispy bacon and a drizzle of olive oil.
3. Red cabbage
Red cabbage is great because it keeps really well and is so versatile. I like it warm, cooked the traditional way, but it’s especially great raw as a salad: thinly sliced with a mandolin and simply dressed with olive oil, red wine vinegar, salt and pepper. Delicious as a side dish to a beef stew for example.
4. Tinned peaches
Especially by the end of winter I need a break from all the apples, pears and oranges. Tinned peaches bring a welcome burst of freshness and are a fantastic pantry staple.
They are not only great in a crumble but also delicious in a warm breakfast like the semolina pudding below.
Semolina is a coarse flour made from durum wheat and makes a beautifully warming breakfast. For one serve heat 250ml milk of your choice, then stir in 2 generous tbs semolina. Keep stirring until it thickens. Serve in bowls as you would with porridge, topped with fruit compote and roasted nuts or seeds.
Miso Roasted Sweet Potato Recipe:
Miso paste is made from fermented soybeans and can include grains like brown rice or barley. It adds a satisfying savouryness, which I appreciate especially in plant based meals. Apart from some oven time it is really quick to put together. You can also pre-roast the whole sweet potatoes on a Sunday and then keep them in the fridge, ready for a quick weeknight meal.
FREE downloadable Family Menu/ Meal Plan Sheets: