Recently, I began with “now that we are safely under way with 2026” and I knew, I just knew that I was tempting fate.

The poor Irishman (the big one, fortunately) was knocked off his bicycle by a car and had quite the exciting ride to KEMH via ambulance.

I knew he was alive as he was texting me en route and had befriended all his EMTs by the time he arrived. As we passed the time in the emergency room corridor (hello “hallway bed #5) we also practised our wedding dance. In fact, he was so alive that I kicked him off the bed and had a little nap while he tried to keep his increasingly sore body moving by doing a few tentative steps along the hallway.

Some very nasty road rash and muscle pain aside, he has been making a good recovery. In fact last week, he managed to get out for a swim… only to be stung by a Man O War. Remember that wedding dance I mentioned? We’re getting married in September. Perhaps I should bubble wrap him until then?

Acutely aware that these things happen in threes, I have been nervously awaiting the next accident. However, unfortunately this time it was the little Irishman.

Our little man is walking by ten months, climbing everything in sight and took a giant leap off a small wall in our living room. When I say we were RIGHT THERE, I really do mean it.

He just somehow found the gap to one side of us and hit his poor little head. Ooomph there is nothing quite like the parental guilt you feel when your babe gets injured under your watch. However, he is a hardy little thing and was beaming a few minutes later. Phew. But surely this means we are done with accidents now?

Of course, in life, no matter how careful you are personally, there will always be things outside your control. In this instance: careless drivers, menacing sea creatures and kamikaze babies. There is so much you CAN control though when it comes to your overall health and fitness. And as your wellbeing is so fundamental to your quality of life, these are worth making habits!

Over the past few weeks at work, we have been rolling out the Waterfront Wellness Healthy Kickstart. If you missed it, the recipes and lifestyle tips are still available for download at waterfrontwellness.bm, or via a QR code in Miles (near the checkouts). Our recipes are designed to be packed full of plants because whatever food philosophy you follow, more plants are beneficial for everyone.

Plants are packed full of fibre, vitamins, minerals and extra-potent antioxidant-rich compounds. Although getting sufficient plants is important, one of the most recent and valid guidelines is to try and make sure you consume 30 different types of plants a week. This is because although total fibre matters, a diversity of fibre seems to be critical for supporting a healthy microbiome.

And a healthy microbiome is linked to better immunity, chronic disease prevention, lower inflammation and even better mental health too. (In fact studies show a significantly lower incidence of depression in people who eat lots of plants.)

Adding fresh herbs to salads, or scattering them on main dishes is a great way to up your plants – just as we have done with this dish here. While we snuck in a little pancetta (such a delicious salty contrast!) you can absolutely skip that and go with some crumbled feta or even marinaded tofu instead.

The nice thing about this dish is that the puree combined cauliflower and parsnip, which automatically includes two plants, where you may usually only have had one. Then we add more vegetables on top and scatter with lots of fresh herbs too. The pine nuts also count.

This dish is also wonderfully versatile and a great way to use up leftover veg. It’s really warming on these chilly nights too. Give it a try and let me know what you think!

Parsnip and cauliflower puree with roasted veg, pine nuts and pancetta (GF, DF, can be vegan)

Ingredients (serves 2):

2 tbsps pine nuts

1 large parsnip, peeled

2.5 cups cauliflower florets

2 tbsps extra virgin olive oil

White pepper

Salt

1 small container Miles grilled vegetables (or leftover grilled veg!)

1 pack pancetta

1 handful microgreens or any fresh, torn herbs

Method:

1. Dry roast the pinenuts in a non-stick pan on the stove over a medium heat. Shake the pan occasionally so they don’t catch too much. You want them toasty but not burnt. Set to one side.

2. Steam the parsnip and cauliflower until very tender. Allow to cool a little.

3. While the vegetables are steaming, chop the grilled vegetables and pop them in a pan (brushed with light olive oil) with the pancetta. Sauté until the veg are heated through and the pancetta is nice and crispy. Transfer to a plate lined with paper towel so that the excess oil absorb and then pop in the oven to keep warm. Add two plates to the oven to keep them warm as well.

4. In a blender or food processor, whip up the parsnip, cauliflower, two tablespoons of water and the olive oil with a big pinch of salt and pepper. Taste and add more seasoning if you like.

5. Divide the puree between the two warm plates. Spread it to form a base layer and then top with the grilled veggies and pancetta. Scatter with the pine nuts and microgreens.

Substitutions: we love parsnips but if they are not your favourite you could switch for potato instead. We’ve also made this with the Miles deli ratatouille instead of the grilled veg and that’s delicious too. If you prefer to make this vegetarian, you could replace the pancetta with a little feta. If you would like a vegan dish, try using some diced tofu instead but add a little vegan pesto for extra flavour.

Tip: double up on the puree and freeze an extra portion so that you can whip this up in minutes next time!

* The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to natural.bm or call 236-7511. Join Catherine on Facebook: facebook.com/nutrifitandnaturalnutritionbermud