How we’re pledging to eat healthily in 2016

A new year means a new set of diet aspirations for our team. Find out what changes we’ll be making in 2016 as we reveal our ‘Food Year’s resolutions’

Melanie Leyshon, editor:

‘Year of the soup: For me it’s bringing in my own lunches to work. I often have a healthy soup (tick), but it’s usually shop bought. I’ve been inspired by a selection of tasty and easy recipes going into our February issue; some only taking 15 minutes to prepare. We’ve also got a few of my favourites on our website like this tomato soup with basil.’

Liz Atkins, assistant editor:

‘For me, 2016 means beans! I was won over by the nutrition benefits of fibre and protein-rich pulses championed in our Jan issue. I’ll be adding lentils to lasagne, chickpeas to casseroles, butter beans (mashed with fried garlic and wilted spinach) to everything. Cheap as chips and really filling.’

Laura Day, editorial assistant:

‘I’ll be aiming to eat above the recommended five-a-day, with more emphasis on veg. My plan is to add at least one extra serving of veg every time I eat as a way of packing more in at each meal. This feels like an achievable way to gradually increase my intake. Use our list of handy veg and fruit portions for ideas.’

Juliette Kellow, nutrition consultant:

‘2016 is going to be about experimenting with new dishes. I have a tendency to get stuck in a terrible rut with evening meals – veggie lasagne, tuna and sweetcorn pasta, turkey fajitas, jacket potatoes with cheese and salad, prawn stir-fry, mushroom risotto, roasted veg with grilled chicken! In particular, I plan to start using a wider range of grains like quinoa, bulgur wheat, barley and spelt.’

Rebecca Almond, senior sub editor:

‘I know I don’t eat enough fish (the occasional tuna salad isn’t cutting it), so I’m making 2016 the year I put it firmly on my weekly menu. I’ll be using the collection of fish recipes at as my source of inspiration, to make getting my intake as varied and delicious as possible.’

Kat Silverfield, website assistant:

‘In 2016 I’m going to stretch my meat-free Monday habit to two meat-free days a week. I think adding one more vegetarian day per week is a reasonable jump and then next year I can assess whether or not adding a third will work for my lifestyle. Find out why meat-free days are good for you.’