This week, being a GP, feels hard. I feel sad. I care about my work….@DrPunamKrishan

𝙳𝚛 𝙿𝚞𝚗𝚊𝚖 𝙺𝚛𝚒𝚜𝚑𝚊𝚗



This week, being a GP, feels hard. I feel sad. I care about my work. I give my patients all I have. My colleagues are the same. But despite everything we’ve done this past year, it’s never enough. The GP bashing feels personal. Far from the clapping, it’s wearing us down now.

Recipe: Blueberry-Walnut Pancakes

Grain-free, sugar-free and dairy-free

Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!


3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon


  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional information (per serving)

Makes 2-3 servings.

Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg

— Recipe courtesy of Mark Hyman, MD 

Laura Whitmore (@thewhitmore) eats @McDonalds

[AD]I haven’t eaten red meat for over 20 years and my choice for burgers has always been limited! But now @McDonaldsUK has launched a new plant-based burger which actually looks and tastes like the real deal – I couldn’t believe it wasn’t meat. My good pal and chef extraordinaire @GizziErskine and I went down to McD’s HQ to find out more about the burger and were so impressed with everything we learnt. The McPlant has been co-developed with @BeyondMeat so it looks and tastes like meat and most importantly for me, the cheese tastes just like McDonald’s cheese! It’s a great option for both vegans and meat-eaters who are looking at having more choice. You’ll be able to try the McPlant at over 250 restaurants from 13th October 💚 #McPlant @McDonaldsUK