I had one hand on a Christmas mug in our kitchen cupboard this morning but managed to talk myself down. Festive things are allowed in our house from December 1 until the end of January, when I finally must admit that my favourite season has passed.

The trouble is, the grocery stores have already begun celebrating. I popped down to Miles earlier for a snack, only to be greeted by a gorgeous display of — how shall I describe this — Hallowe’enmas?! There’s a curious combination of pumpkins and spooky paraphernalia, alongside Christmas crackers, gingerbread houses and special edition chocolates. It was very confusing. And absolutely lovely.

The chilly air and gloomy skies would also suggest that winter is on its way. I’m pretty excited for cozying up in comfy pants and fluffy socks. This also means it’s comfort food season — which to a girl who is a huge fan or pasta, rice and potatoes, is music to my ears.

People sometimes seem surprised by my love of carbs. I am always insistent that carbs are good. You just need to pick the right ones, combine them with the right things and have them in the right portion sizes. And what are those details?

Well, first, the right kind of carb (at least the right kind for common use) would be a “whole”, unrefined, carb. Think whole fruit, carrots, beans, lentils, brown rice, wholegrain pasta, sweet potatoes for example. Then, ideally, you combine your carb with lots of non-starchy vegetables (mainly the green ones but also cauliflowers, peppers, onions and mushrooms) and a good dose of protein. When it comes to the portion, most people should limit their carbs to one quarter of their plate — or roughly what they could cup in one hand.

Last night I made the quickest, easiest dinner using a combo of leftovers and a few quick bits that I had grabbed from Miles. I often use the deli to help me along with making dinner … I still feel like I have made something from scratch, but it halves the prep time — such a big timesaver in our house.

I knew I had leftover, cooked, brown/wild rice and green peas. Plus I had a box of mushrooms about to go bad and some chives that were wilting on the side and really needed using up. So I grabbed a box of cubed pancetta from Miles and a container of their deli cooked garlic shrimp. I simply sautéed the pancetta with the mushrooms, added the peas, tossed in the shrimp (tails off) and then added the rice. As the shrimp and pancetta are so tasty, I didn’t need to add any seasoning except a dash of red pepper flakes and a little black pepper. I topped it with chopped fresh chives and it was flipping delicious! The perfect comfort food for a chilly evening but still healthy too. Here are the exact steps (and portion guidelines) should you want to give it a try. Note: cooked rice and shrimp should be kept in the refrigerator and used within 48 hours. Neither should be reheated more than once.

Pancetta, pea and garlic shrimp rice bowl

Ingredients, per person:

Light olive or avocado oil

3 tbsps cubed pancetta

6 large mushrooms, rinsed and sliced

½ cup cooked or defrosted frozen peas

6 cooked garlic shrimp (Miles deli), tails off

¾ cup cooked brown/wild rice combo

Small handful fresh chives, finely chopped

Optional seasoning — black pepper, red pepper flakes

Method

1, In a large non-stick pan (I used a Le cruset) heat the oil over a medium heat. Add the pancetta and mushrooms and gently sauté until the pancetta is crispy and the mushrooms have softened. (Note, I tend to discard any cubes of pancetta that are fat only.)

2, Add the green peas and shrimp, heat through well.

3, Add the rice and again, heat through — adding any seasoning you wish (eg: black pepper, red pepper flakes)

4, Serve in warm bowls, topped with fresh chives.

5, Enjoy!

• 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, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.