Isn’t modern life just so busy? It’s super easy to burn the candle at both ends and get to a point where you’ve pushed yourself too far when you really should’ve taken a bit of time out. I always find my productivity levels drop, and I procrastinate and end up stressing about procrastinating and it all turns into some sort of vicious cycle. Urgh, I know this is such a familiar story for many of you. So, what’s the best way to reboot?

There’s no right or wrong answer here. It’s completely up to you how you like to enjoy your time. But I thought I would share with you some of the things I love to do when I want to switch from work mode to chill mode, and let’s see if it inspires you when you need it most.


Are you looking for a binge-worthy series? You’ve absolutely got to watch Maid on Netflix. It’s about a young mother who, after fleeing an abusive relationship, finds a job cleaning houses and works hard to rebuild her and her daughter’s life.

It’s a real tearjerker but you’re completely invested from episode one. IMDb’s given it 8.5/10 (which is pretty high for IMDb by the way) so I really recommend adding it to your watch list!


If you like to get stuck into a good book, then I’ve got a great recommendation for you.

"But You’re Still So Young: How Thirtysomethings Are Redefining Adulthood" by Kayleen Schaefer looks at what it really means to be in your thirties today. In the 1950s, sociologists came up with a five-point checklist to define when we enter adulthood: finishing school, leaving home, getting married, becoming financially independent and having kids.

Now, how outdated does that checklist seem?! Schaefer basically argues how these five points just aren’t as meaningful as we were led to believe when growing up. It’s just a great book if you’ve ever felt like you’re not where you’re meant to be, or you had milestones that you wanted to meet at a certain age. Your narrative is completely up to you.


Leave the best until last, right? If you’ve seen my stories on social media, you’ll know how much I love Holly Tucker and everything she stands for.

Her podcast is heartfelt, uplifting and totally inspiring. I love to have it on in the background while I’m making batches of BAO products or packaging up your orders. I find podcasts just a really fantastic way to soak up so much knowledge from amazing people and there’s literally a podcast for any topic

Find Holly Tucker’s podcast here:


For me, there’s just nothing better than tucking into a really delicious meal. It just puts me in such a good mood, and it’s even better when I’ve prepared and cooked it myself. I find it so therapeutic putting on a great playlist or podcast (more of that below!) and following a recipe. It takes my mind off my biggest worries and helps me relax.

I want to share with you one of the best comfort foods, mac and cheese. When was the last time you had mac and cheese?! This recipe is super easy to follow and any leftovers can go in the freezer.


  • 350g dried macaroni
  • sea salt
  • freshly ground black pepper
  • 1 onion
  • 1 litre unsweetened organic soya milk
  • 100g dairy-free margarine
  • 85g plain flour
  • 1 heaped teaspoon English mustard
  • 1½ tablespoons nutritional yeast flakes
  • 50g vegan cheese , optional (available from specialist stores)
  • 5 cloves of garlic
  • ½ a bunch of fresh thyme
  • olive oil
  • 40g fresh breadcrumbs


  1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
  2. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
  3. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux.
  4. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
  5. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
  6. Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
  7. Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
  8. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.

Vegan Mac and Cheese by Jamie Oliver