All posts by GillDeCosemo

About GillDeCosemo

Ex EYFS Leading Teacher/KS1Teacher/SENCo. Wife, Mum to 3 boys, scientist, school governor. Interested in education, health, psychology, pain management. Aspires to being organised and calm!!

Good Morning?

The world is awake. I can hear bird song and traffic.

The pain starts in the pit of my stomach, churning and rolling before weaving through my limbs like a heavy, lumpen weight and collecting in my hands and feet.

There are things to do, places to go. “Get up!” shouts my brain. “F off,” grumbles my body.


Self Management, Hobby or Habit?


It was timely happenstance that this post, from Pete Moore of the Pain Toolkit, popped into my twitter feed a few weeks ago – Is pain self-management a habit or a hobby?

I had been struggling with my pain levels and fatigue over the past couple of months and was beginning to realise that I had been neglecting many of the self-care measures I know help keep many of my symptoms manageable.

My “problem”, I think, is that when I feel well and my energy levels are reasonably good I act as if I don’t have a chronic illness, as if I have been cured, and fail to follow my tried and tested programme of physiotherapy, pacing and prioritising.

I had felt well and my pain levels had been reasonably low during the final few months of last year, so it had been easy to succumb to the temptation of believing that I didn’t have to do my physio exercises every day, or take my (prescribed) supplements or think about pacing. 

 I started to have the occasional bad day after Christmas, which soon grew into a flare of pain and fatigue, and meant that, by February, I was struggling to function well. I had landed in the classic boom bust cycle.

I’ve been back to the drawing board and revisited The Pain Toolkit so that I can get myself back on track. 

My self-care routine cannot be a hobby, it needs to be a habit, like (to use Pete Moore’s analogy) cleaning my teeth. I clean my teeth twice a day, every day. Cleaning my teeth is not dependent on how well I feel, it is something that is part of my day, non-negotiable – a habit.


Pizza sans Cheese


How to make great pizza, and not miss the cheese.


There are many reasons to avoid eating cheese. For health reasons – cheese can trigger migraines; you may be allergic/intolerant to dairy products or counting calories/on a weight loss diet. For ethical reasons – you may be cutting down on the amount of dairy and meat you consume, or follow a vegan diet.

The ethical issues of the environment and animal welfare certainly made me cut down on the amount of dairy, eggs and meat I consume, however I stopped eating cheese about eighteen months ago, when my gastroenterologist put me on a controlled elimination diet and I feel a good deal better when I don’t eat dairy at all.

Homemade Pizza is a great favourite in our household, it’s comfort food, and a staple of our celebration and party food. Pizza means cheese, and lots of it. So, it was with a good deal of trepidation that I attempted that first cheese-less pizza!

Homemade pizza is still a great favourite in our household. It is still comfort food, and still served at celebrations. Will you believe me when I tell you that I don’t miss cheese and enjoy cheese-less pizza better than a cheese-laden one? It’s true!

This recipe makes two 10/12” pizzas.

Here is how we make pizza.


Pizza Dough:

Use your favourite pizza base or make a dough as follows:

½ teaspoon dried yeast

300g pizza flour or strong white flour or strong gluten free flour

½ teaspoon sugar

1 tablespoon olive oil

1 teaspoon salt

200ml water (slightly warm water is best to activate the yeast)


We make our pizza dough in a bread maker – it has a 45-minute pizza dough setting. We add the ingredients to the bread maker pan in the order they are shown.

If you don’t have a bread maker add all the ingredients to a large bowl and combine. Use the dough hook on an electric mixer, or knead by hand. Knead the dough for about 10 minutes. Put the dough back into the bowl and cover with a tea towel. Leave the dough to prove (rise) for about 30 minutes – it should double in size.


Split the dough into two portions and roll each out into a thin round.

Now you have a choice – you can either bake the bases at 200C/392F/gas mark 6, for 8-10 minutes, or put the topping on the uncooked base. It really depends on how thick you’ve made the base, how much topping you are going to add, and how crispy you want the base to be. Very thin bases with minimal topping won’t need pre-baking. A thick crust, fully loaded pizza will probably benefit from having the crust pre-cooked.



½ cup tinned chopped tomatoes

1 tablespoon sundried tomato puree, or tomato puree

½ teaspoon dried mixed Italian herbs

Small clove of garlic, finely minced – or ¼ teaspoon garlic powder

1 tablespoon (approx.) olive oil

Salt and pepper

About half a jar of grilled roasted artichokes

Half a red bell or sweet pointed pepper – thinly sliced (optional)

½ cup sliced mushrooms (optional)

3 tablespoons vegan parmesan cheese.


Combine the tomatoes, puree, herbs and garlic together into a thick paste. Add the olive oil until you get a nice spreading consistency. Season with salt and pepper. Spread evenly over the pizza bases.

Place pieces of artichoke evenly across the pizza and add toppings of your choice. Pepper and mushrooms are always a hit in our house. You could use sweetcorn, pineapple, onion, roasted sweet potato, roasted butternut squash, rocket. Whatever you fancy.

Sprinkle a generous layer of vegan parmesan over the top of the pizza and cook at 200/220C (392/428F, Gas mark 6/7) for 10 minutes.

Sweet potato pancakes


My inspiration for this recipe was the small container of left over sweet potato in the fridge – about 100g. 

I used wholemeal self-raising flour so didn’t need any raising agent. You could use gluten free flour or buckwheat flour.  


The recipe made 6 pancakes – 2 servings.



100g mashed sweet potato

100g self-raising flour or 100g plain flour + 1 teaspoon baking powder

100ml milk – I used soya

1 tablespoon maple syrup

½ teaspoon cinnamon

Coconut oil – add a tablespoon of melted oil to the batter just before cooking.



Combine all the ingredients to form a stiff batter. 

Melt some coconut oil in a heavy frying pan and add a tablespoon to the batter. 

Drop batter mixture into the hot pan and cook until the surface begins to bubble. Turn the pancake to cook the other side.


I spread homemade peanut butter on three of the pancakes and drizzled them with maple syrup for a delicious breakfast.

Time for lunch – a versatile vegetable and bean soup.


“Ask not what you can do for your country. Ask what’s for lunch.” Orson Welles

A brisk walk in the winter sunshine was just what I needed today. A busy Christmas and a very heavy cold over New Year have knocked my energy levels significantly, so exercise has been quite low on my list of priorities over the last week or so. Today was the first day I felt motivated to get back on track, so I donned my running gear at lunchtime and marched around a steep up and down three-mile loop, accompanied by my lovely husband and dog. Lunch needed to be quick, nourishing and warm. Soup! I made this creamy, wholesome and tasty soup for two in around 15/20 minutes.


I used:

A large potato, grated

1 carrot, grated

1 stick celery, grated

1 tin butter beans OR cannellini beans in water

1 cup frozen sweetcorn

1 teaspoon Swiss Bouillon powder (optional)

¼ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon ground pepper (I used white pepper)

1 teaspoon turmeric

Salt to taste



I used my food processor to grate the potato, carrot and celery – speed is of the essence when you’re hungry.

Add the grated veg, garlic powder, onion powder, pepper and bouillon to a heavy bottomed sauce pan, cover with water (I used boiling water from the kettle to speed up the process) and simmer.

Blend the beans in a food processor into a thick liquid. I used the water from the can but you can rinse the beans and use fresh water if they are canned in salted water.

Add the beans, turmeric and sweetcorn to the soup. Heat through, serve and enjoy. I sprinkled a teaspoon of vegan parmesan on top of mine.


Couch to (nearly) 5K

I have finished week 9 of the NHS couch to 5K programme. I have run for 30 minutes, three times this week. I haven’t actually run 5K yet though. The furthest I have managed is 4.4 K so I am quite slow. Laura, the coach on the programme, keeps telling me that it is distance, not speed, that is important, so I will keep extending my runs until I reach 5K.

The second run of each week has tended to be a bit of a struggle, but I have kept going each time. Today’s final run felt good and I was tempted to carry on for a bit longer. However, I decided that I should follow the plan, and my pacing rationale, and stop at 30 minutes. If I had carried on I may have crossed the threshold of doing just enough and gone into the boom bust cycle of pushing myself too far and ending up with a flare-up of pain and fatigue. There were plenty of other things to do with the rest of my day so I wanted to finish feeling energised, not exhausted. I am learning!

Nine weeks ago I struggled to run for a minute, today I can run for 30, and enjoy it! I’m happy with my progress and I am looking forward to being able to say that I can run 5K. Soon I hope!

A strenuous run, or a walk in the park?

… it depends on your perspective!

My husband joined me for the second run of Week 7 of my Couch to 5K programme. And has for each subsequent run! The programme and I have inspired him to start running again. He doesn’t need to use the podcasts as he has done a fair amount of running, (including the Great North Run – twice), just not in the past year or two.

It was great to have company, though a bit odd to be followed. He didn’t want to interfere with my pace, and he didn’t know the route so he decided to run behind me. He was very patient, plodding along behind. And as we neared the top of the uphill section of the route I’m sure he was walking – not a measure of his fitness, more an indication of my pace. I measured the uphill section; it is half a mile long!

I have now finished Week 7, and completed the first run of Week 8. We had to change the route this week. We had a lot of rain over the weekend so the path across the wheat field had become very muddy and boggy. Not pleasant or safe to run on. I have been using the route as a dog walk for years and know that as winter approaches the route will gradually get muddier and muddier, so we’ll use it less and less. Our alternative route, which I am going to call the Winter Route, is on a quiet lane. There is a hill, much shorter than the incline in the Summer Route, but steeper; and we run up it twice. It’s got to be good for my fitness, right?

I am now running for 28 minutes. With each session I have run a little bit further than the previous session, and felt more comfortable. At the beginning of last week, I ran 3.4K (2.08 miles) in 25 minutes at a pace of 7.33 min/K (12.5 min/mile). My first run of week 8 was 4.3K (2.7 miles) in 28 minutes at a pace of 6.51 min/K (11.05min/mile). I feel that I am progressing, and that 5K in 30 minutes may just be achievable – at some point.