Baby Attix just turned five months old and he is celebrating by learning to yell at the top of his voice. Not a cry, not upset. I think he’s just discovered a new vocal range and is giving it his all. And oh boy is he proud of himself. He especially loves this in the car when we’re on a bumpy road as he listens to his voice wobble up and down.

Oh, be still my heart, it’s so funny. Perhaps this is what it takes to be heard in a house that’s still predominantly female?

Other than that, life ticks on. The teens are busy with exams, the gym, basketball, Duke of Edinburgh Scheme activities.

There seem to be one thousand things to remember at all times, so I am lucky they are on top of it all. I still make their lunches and when I’m asked why, I tell people it’s because they manage so much else themselves.

I can’t help with physics homework, but I can make lunch. So I do, and I’m also largely on dinner.

Everyone else chips in but the kitchen is my happy place and I love throwing new things together.

This chicken and butter bean bowl came together easily. Just as with last week’s recipe, I was trying to stretch the animal protein by adding some plant based protein too (both from a health and cost perspective.)

Beans also contain carbs, so I skipped the rice with this … but growing teens or those who are super active would benefit from the rice too.

Otherwise, it’s great in a bowl with a pile of green veggies and maybe some guac on top!

I used the ground chicken from Miles as I love the quality of their animal products.

I also used Biona butter beans (so good!), but any brand, or indeed any bean, will do.

For pasta sauce, I used the Michael’s of Brooklyn brand (also Miles) as they use olive oil (vs canola) and don’t add any sugar.

It’s a higher price but also a much larger jar so I only ever use half (for four people) and then use the other half for a Bolognese or pasta hummus.

Don’t forget pasta hummus as a super-cheap plant-based option when you want an economical and easy dinner!

Adding hummus adds protein and fibre, and makes the sauce really creamy.

It feels indulgent and comforting, and exactly what you want in a pasta dish! Recipe for that also below.

Oh, before I go! It’s the Waterfront Wellness 5k race day on Sunday and as usual we’re raising money for Pals!

This is such a fun event and a great way to begin Mother’s Day (celebrate with brunch after?) You can add extra donations to Pals when you book your spot.

You’ll also see the finale to Beat the Couch in action as our amazing runners cross the official 5k finish line, completing ten weeks of non-stop training.

They have done so well! If you’ve never seen a couch on wheels go around a racecourse, or if you want to make sure you can Beat the Couch too, then we’d love to see you there! All information at www.waterfrontwellness.bm.

Chicken and butter bean bowls

Ingredients:

(serves 4)

1 small onion, finely chopped

1 pack ground chicken

1 tin Biona butter beans

1 tin Biona chopped tomatoes

½ jar Michael’s of Brooklyn tomato and basil sauce

1 bag trimmed green beans

1 head broccoli

Salt and pepper

1 tsp, light olive oil

Rice or quinoa (for those who want extra carbs)

Method:

1. Preheat the oven to 325F.

2. Pop your rice or quinoa on to boil. Drain once ready and set to one side.

3. Drain the butter beans and soak in water for 5-10min, Agitate and then drain again. Set to one side.

4. In a large pan (I use Le Cruset) Saute the onions gently in the olive oil. Once translucent add the ground chicken and brown.

5. Add the drained beans, the tomatoes and the sauce. Season lightly. Stir to combine. Bring temperature up to bubbling and then transfer to the oven. Cook for 45 minutes at 325F, or reduce the heat to 310F and leave for longer (I popped this in and then took the puppy for a walk!)

6. Ten minutes before you are ready to serve, steam your green veg.

7. Pop everything in a bowl and enjoy!

Pasta hummus

Ingredients:

(serves 4)

4 servings pasta (any type, I use gluten free)

6 tbsp hummus

½ jar Michaels of Brooklyn pasta sauce

Small handful fresh basil, chopped, for garnish

Method:

1. Cook the pasta as instructed on the packet, drain

2. Stir in the hummus and pasta sauce, over a medium heat. Heat through.

3. Garnish with chopped fresh basil. Serve with green leaves and some fresh black pepper. (Or instead add any non-starchy veg and stir through — zucchini and peppers work well in this recipe.)

• 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 Somorjay 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.•