https://www.howtoworkalone.com/about daily 1.0 2021-02-17 https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1613569722371-O0NHSC9WAEF50I6ETO4C/Screenshot+2021-02-17+at+13.48.02.png About https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1613569768033-E1NC4COXA0OBW0Y5GK3W/Screenshot+2021-02-17+at+13.47.52.png About https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1596810979203-QS4N190A56ALFP4WDTR9/Solo+final.jpg About https://www.howtoworkalone.com/contact daily 0.75 2020-09-16 https://www.howtoworkalone.com/rebecca daily 0.75 2020-08-19 https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1597829768598-WFIK7JY9TA7789UZCRBZ/Steven+Joyce-JOS2020049D00003.jpg Rebecca - Rebecca Seal I’ve been a writer for 17 years, and after six years at the Observer in London, working as an assistant editor, I went freelance. It has been quite the ride. Today, on the one hand, I can say that I am an award-winning food, drink, lifestyle and personal development writer. I also run a photography studio, Kemble House. I have written nine books, many of which have been published in different languages. My journalism is published worldwide in broadsheet newspapers and magazines, and I regularly appear on UK television and radio. On the other…I can also say that there have been times when all of this has been incredibly hard, and sometimes, what might look like ‘success’ from the outside has come at quite a price too. I decided to write SOLO because I couldn’t find a book which answered my question: if I’m doing what I am supposed to love, why I am sometimes so unhappy? Here it is. https://www.howtoworkalone.com/where-to-find-support daily 0.75 2020-09-14 https://www.howtoworkalone.com/what-to-eat-at-work-from-home daily 0.75 2020-10-12 https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1602505955931-T6ZSDYA21BQZ1WYKE940/The+Telegraph+-+Rebecca+Seal+-+Lunch+Dishes+for+One+-+Miso+noodles+with+kimchi.jpg What to eat at work - I sometimes make what I think of as ramen-style eggs to go in an evening meal, and I’ve started making double quantities as they keep in the fridge until at least the next day. (Ramen eggs are those lovely, salty soy-sauce marinated eggs with just-soft middles that you often get in a bowl of noodles. Turns out they are easy to make and the longer you leave them in the marinade, the better they get). Slide a couple (or three, or four) of room-temperature uncooked shell-on eggs into simmering water and cook for 7 minutes and 30 seconds. Remove from the heat and immediately plunge into cold water. When cool enough, peel them. While the eggs are cooking, make the marinade using about 4 tablespoons of soy sauce and 4 tablespoons of water. If you have mirin in the cupboard, great, add a tablespoonful, if not, add a good pinch of sugar. Stir together. (Make more marinade with the same 4:4:1 ratio if you’re doing lots of eggs). Add the peeled eggs. Leave as long as you want, turning them a few times - 15 minutes minimum or overnight. This shot is also by Steve - noodles with kimchi and tofu. The recipe is here. https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1602501406251-U2VQHIGJLP9MJS99W2X4/IMG_0663.JPG What to eat at work - I keep a lot of fairly long-lasting vegetables in my fridge, things like fennel, sweetheart cabbage, cucumber, carrots, endive or chicory, green beans, broccoli - anything which is in season, doesn’t come wrapped in loads of plastic and which can handle me using or trimming off just a little bit each day. Then, you always have access to a salad, too - just add sliced boiled egg and anchovies, or crumbled blue cheese and walnuts, or crispy cooked tofu and peanuts, or roasted peppers and pine nuts, or shredded ham and mozzarella … and you’ve got an everyday feast. https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1602505698375-AOOFZP1YK3O5DDZ5DI8F/The+Telegraph+-+Rebecca+Seal+-+Lunch+Dishes+for+One+-+Mackerel%2C+fennel+and+cucumber+sourdough+sandwiches.jpg What to eat at work - If you’re stuck in a solo-eating rut, and all this feels like an un-manageable level of change (plus too much shopping), try adding just one or two new meals to your weekly roster, rather than attempting to change everything at once, and choose something which feels easy and achievable. If cooking really doesn’t appeal, what foods could you buy that would make your meals more joyful? Are there ingredients you can add to ready-meals which would improve them? A salad on the side of a shop-bought fish pie, say? If you don’t think you can move on from sandwiches, could you use better bread, nicer cheese or mackerel pate, plus some raw veg and a posh pickle? If you absolutely insist on cereal, add a handful of seeds or nuts like walnuts and almonds, a little fresh or dried fruit and yoghurt, all of which will go some of the way towards giving your body more of what it needs. (This is another by Steve to go with my article - a quick smoked mackerel sandwich with radish, fennel and cucumber.) I love a good sandwich, but let’s make them joyful. https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1602500913643-3ZRBIHS173IV0O8DTPUX/SPANISH+CHICKPEA+STEW.png What to eat at work This recipe is a from a cookbook I wrote with LEON Restaurants, and the photo is by Steve Joyce. (Who happens to be my husband.) https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1602505349808-3MC5ORPLGWI2L463BHLW/The+Telegraph+-+Rebecca+Seal+-+Lunch+Dishes+for+One+-+Warm+chickpeas+with+halloumi%2C+broccoli+and+pomegranate.jpg What to eat at work - If I can add extra ingredients which ramp up the nutrient levels, then I will - a spoonful of ground almonds into pasta sauces; peanuts, sesame seeds, or eggs into Asian-style noodles; crunchy toasted pumpkin seeds or nuts into salads. I also have a whole fridge shelf dedicated to jars: curry pastes, chutneys, chipotle paste, olives, roasted sweet red peppers in oil, pickled chilli peppers, fish sauce, sriracha, hot sauce, mustards of all kinds…anything which adds oomph with no more effort than twisting off the lid. (Steve took this picture to go with my solo-working-and-eating article in Sunday Telegraph. It’s chickpeas warmed and tossed in harissa, with halloumi griddled in the same pan as some broccoli, plus pomegranate seeds and a drizzle of tahini mixed with lemon juice and a little water to thin it down. Takes 12 minutes to make for lunch.) https://www.howtoworkalone.com/other-people daily 0.75 2020-09-14 https://www.howtoworkalone.com/rebeccas-articles daily 0.75 2021-02-17 https://www.howtoworkalone.com/useful-articles daily 0.75 2020-11-12 https://www.howtoworkalone.com/podcasts daily 0.75 2021-03-25 https://www.howtoworkalone.com/solo-collective-podcast daily 0.75 2022-04-08 https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1616679686014-KXKSFAF5ET9OAP3JN37U/The+Solo+Collective_IG+Episode+posts.png The Solo Collective Podcast https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1632821448874-OY9N5HRQ9VELBHIZ3V5K/S2+The+Solo+Collective+E9+Mo+Gawdat_Instagram.png The Solo Collective Podcast - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1616679716554-HAPZI4398KW94LHWV0L0/IG+EP+1+Emma+Gannon_quote.png The Solo Collective Podcast https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1616679753517-TZLA1HLNI9YE6L55J4SG/IG+EP+1+Dr.+Laurie+Santos_quote.png The Solo Collective Podcast https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1632821269275-AIVEIPB0TP2R2NWALEX0/IG+EP+2+Anna+Sale_quote.png The Solo Collective Podcast - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5df3a24475170a0bfdc6765a/1632821349297-08OW7SH36XWXKKT38GEV/IG+EP+4+Shahroo+Izadi_quote.png The Solo Collective Podcast - Make it stand out Whatever it is, the way you tell your story online can make all the difference.