Well, here we are, safely under way with 2026! And how are we all doing? If your New Year’s Resolutions have stuck, then kudos to you! I’ve seen so many people out on the trails walking, running and cycling, and I love seeing Bermuda this active. I always promise myself that I won’t let the exercise slide over Christmas; and yet here I am, muscles currently burning at my desk after finishing my first Body Pump class in weeks.

I got overexcited and did some weights in the gym too. It felt fine at the time, but boy am I feeling it today.

I was so happy to get back under way though. I feel so much better when I am a few weeks back into fitness.

Better energy, better mood, better clarity … and that’s before all the benefits from healthy eating kick in too!

As a nutritionist, December used to be a quiet time. No one wants to be told what to eat right before Quality Street season begins.

But these days we’re super busy at work getting ready for our January kick-start.

Recipes to perfect, photos to take, copy to submit … I have basically self-sabotaged my quiet time, whoops! All for a good cause though.

We launched the Waterfront Wellness Healthy Kickstart on Monday this week and have had a great start so far.

Lots of people trying out recipes and already starting to feel more alive. That is the greatest benefit of healthy eating just an increased zest for everyday life!

One of our most popular dishes has been this Fragrant Lemon Chicken Soup.

The recipe began when we had a craving for lemony, Greek flavours. But then we added coconut milk, which is not really so Greek … however, the fusion works, we promise.

It isn’t overwhelmingly coconutty, it’s just absolutely packed full of flavour and is the perfect nourishing bowl for a chilly day or as a pick-me-up when you are run down.

The trick to making it genuinely nourishing is to use a quality bone-broth such as Kettle & Fire (Miles, Supermart.)

Even though we’re under way, you can still join in if you wish. Pop along to waterfrontwellness.bm, click on the banner at the top of the page and then either sign up (for all the resources) or simply click on the digital magazine link for all the recipes and tips.

There are some gorgeous meals to test out, with lots of tips and ideas for substitutions. While we aim to have everything available for you at Miles, we know what shopping in Bermuda can be like.

Whether you shop with us at Miles or not, enjoy! The kick-start is a gift from us to you. Here’s to a happy and healthy 2026!

Fragrant Lemon Chicken soup

(Gluten and dairy free, can be made Vegan)

Ingredients (serves 4):

1 large white onion, finely chopped

2 stalks celery, finely chopped

1 cup butternut squash, diced into small cubes

2 cloves garlic, peeled and minced

2 chicken breasts (skinless)

1-1.5 32oz boxes Kettle & Fire turmeric & ginger bone broth

1 large bay leaf, or two small

¼ tsp turmeric or Activated Turmeric

1-2 large lemons, juiced

1 box mushrooms, stalks removed, washed or peeled and finely sliced

1 large bunch bok choy, finely chopped (stalks and leaves kept separately)

½ cup basmati rice

1-2 tins organic, full fat coconut milk

Salt & Pepper

Light olive oil

Method:

In a large pan, sauté the onion, celery and butternut squash in a little olive oil over a gentle heat. Cover the veggies for a few minutes to allow them to sweat.

Add the minced garlic and stir through. Add 1 32oz box of the chicken broth. Then add the two chicken breasts (whole.)

Add the bay leaf, turmeric and the juice of one lemon. Bring very briefly to the boil and then simmer for 15 minutes.

Meanwhile in a separate pan, in a little olive oil and 1 tbsp water, sauté the mushrooms and the chopped stalks of the bok choy, with a little salt and pepper. (Keep the chopped leaves of the bok choy to one side.

After 15 mins, checked the chicken is cooked through and then, on a separate plate, shred it and then return the chicken to the pan.

Add the mushrooms, bok choy stalks (and any juices from the pan) as well as the rice. Simmer until the rice is cooked through ― approximately 10 minutes.

Remove the bay leaf and then add one whole tin of coconut milk. Stir in and then do a taste test.

If your soup is too lemony, add the top part (the creamy part) of the second tin of coconut milk. If it is too thick, add some more chicken broth. If you want more lemon ― go ahead!

Check the seasoning and add a little more salt/pepper if you like.

When you are ready to serve, stir in the finely chopped bok choy leaves. Serve in warm bowls.

Substitutions: If you wish to go lower carb, skip the rice! You can switch the bok choy for spinach but in that case, add a big handful right at the end instead of with the mushrooms.

The mushrooms add a really delicious flavour. If someone in the family doesn’t like them, then don’t chop them too finely and they can be picked out. Otherwise, replace with red pepper! If you can’t find the ginger and turmeric broth, then get a regular chicken version but press in the juice from one inch of peeled ginger and add another pinch of turmeric.

I have also made this with leftover roast chicken and it worked perfectly (plus was a bit easier!) You can make this vegan by using a mixture of white beans and lentils instead of the chicken.

Tip: This keeps well in the fridge but it will thicken over time, you can always thin it again with a bit more broth and a squeeze of lemon. Use within two days, otherwise freeze extra portions.

• 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 www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda