Aileen Cox Blundell shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Aileen Cox Blundell is an AfN Registered Nutritionist, a number one bestselling author, and the founder of Baby-Led Feeding.
From working as a graphic designer in San Francisco in her 20s to having almost half a million parents following her blog for evidence-based nutrition and weaning guidance, Aileen highlights an incredible pivot in life, with nutrition as the golden thread that joins it all together. Here she shares her life in food.
What are your earliest memories of food?
My earliest memory of food was cooking with my mum. She was ahead of her time in Ireland and loved cooking with spices, trying out new flavours.
How would you describe your relationship with food?
My relationship with food has changed a lot since I started studying to become a nutritionist. During the MSc I learnt a lot about under-eating and its effects, physically but also mentally as well. Also listening to what my body needs, that has been so impactful for me and how I feel. Life became more about eating to feel good rather than for any other reason.
What was the first meal you learned to cook?
French toast! This was the first meal I was allowed to cook by myself, and I remember making it for my mum as breakfast in bed. It’s now the first thing my kids learn to cook too!
How did working with food become your career?
I started making recipes for my little baby, taking photos and documenting what he ate through weaning. It turned into a blog, then two bestselling cookbooks, and then wanting to learn more about the why of food, so I went to university to study nutrition. Now I work with Dunnes Stores as a brand ambassador, and in a GP practice working directly with women who need nutrition support through their life stages; teenage, pregnancy, postpartum, perimenopause, menopause and healthy aging. Working with food changed my life!
What’s your go-to breakfast?
Porridge topped with full-fat Greek yoghurt, some peanut butter, seeds, mixed nuts and a drizzle of honey!
If you’re impressing friends and family at a dinner party, what are you serving up?
If I’m impressing friends, I’m making a Biryani! This is something I tend to bring out for birthdays and celebrations because it can take so long (about four hours and lots of prep time!), but I find it so rewarding getting to taste how all the flavours come together after the hard work.
Who is your culinary inspiration?
It has to be Neven Maguire; he has such a way of putting food on a plate and blending flavours together.
What would your last meal on earth be?
My last meal would have to be the vegetarian tasting menu at MacNean House, a must-try!
What’s your go-to comfort food?
Cottage pie. You can’t beat the buttery mash, and I love that it can be done so well for the vegetarian diet with lentils. It’s just soft food that is easy to digest.
What’s the go-to quick meal you cook when you’re tired and hungry?
I love making a vegetarian chilli with nachos, guacamole and cheese. It only takes 20 minutes – from ‘what’s for dinner’ to serving and enjoying.
What is one food or flavour you cannot stand?
Celeriac and fennel!
Hangover cure?
I love a slice of toast with peanut butter, mashed banana and a sprinkle of pumpkin seeds and honey.
Sweet or savoury?
I love all food but if I had to choose, savoury.
Fine dining or pub grub?
It has to be pub grub!
Favourite restaurant in Ireland?
I would have to say The Ramen Bar in Dublin. I just love that with ramen, every ingredient in the bowl means something and can be just so comforting.
Best coffee in Ireland?
My favourite is the Café Sol coconut cappuccino.
What are your thoughts on the Irish foodie scene?
We are so lucky – Ireland has one of the best food scenes in the world, from Mexican takeaways to Indians to Japanese ramen bars.
What’s your favourite thing about cooking?
My favourite thing about cooking is the reaction from my family. They love food and are so appreciative of the effort that goes into meals. That makes me want to cook more!
What does food mean to you?
Everything! It is one of the key parts of why the Mediterranean diet or Blue Zone cultures works so well. It’s not just about what they eat, but how they eat it. Nourishing food, made and eaten with people you love. That is what it’s all about.
Food for thought — What are some areas for improvement within the Irish food scene?
Restaurants do really well for vegetarians, but the hotels still have work to do. The only options can generally be a veggie burger and chips, or a vegetarian meal without protein. A few chickpeas added to a curry is not enough, and it means that we are hungry very quickly after eating because the meal is not substantial enough. More protein options would be so welcomed. Additionally, the kids’ menus throughout Ireland are lacking. The standard of sausage and chips or goujons and chips is not good enough. Children should be given smaller portions of the adult meals or at least have the option of it.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I had the privilege of eating in Neven Maguires restaurant, MacNean House, last year. It was honestly the best meal of my entire life. The way he was able to marry ingredients together was like nothing I had ever tasted.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I have to say Neven again. To me, he really is the most talented chef in the world! All the stars!
Secret ingredient — What, in your estimation, makes the perfect dining experience?
A warm room, good light so I see what I’m eating and the right people with me.
Aileen Cox Blundell will appear at this year’s Bord Bia Bloom on the Sustainable Living Stage, taking place May 28 — June 1.