Latest news with #SarahButler
Irish Examiner
14 hours ago
- Lifestyle
- Irish Examiner
Sarah Butler: Two delicious and no-fuss recipes for quick, nutritious dinners
Busy days don't have to mean boring dinners. These two delicious, no-fuss recipes are perfect for families who want quick, nutritious meals without the stress. Whether you're juggling summer camp rosters, work commitments, or just trying to avoid another night of washing up, these dishes have you covered. First up is the Mediterranean Chicken Tray Bake — a vibrant, all-in-one oven dish that combines seasoned chicken, roasted peppers, and fluffy rice soaked in rich stock and herbs. It's hearty, healthy, and cooked in a single tray, making clean up a breeze. With just 15 minutes of prep, the oven does the rest while you get on with your evening. Pair it with our Vibrant Summer Salad, a crisp and colourful side packed with fresh veggies, golden croutons, and a zesty homemade dressing. Ready in just 10 minutes, it's the perfect way to add texture and freshness to your meal. Simple, balanced, and full of flavour, these summery dishes are ideal for getting the whole family around the table with minimal effort. With make-ahead elements and optional add-ins for extra protein, they're easy to adapt to your needs. Mediterranean Traybake recipe by:Sarah Butler Bursting with colour and flavour, it combines juicy seasoned chicken, juicy peppers, and aromatic rice in one easy-to-prep dish. Servings 4 Preparation Time 15 mins Cooking Time 40 mins Total Time 55 mins Course Main Ingredients 4 chicken breasts, cut into cubes 2 tbsp olive oilFor the seasoning mix 3 tbsp brown sugar 2 tsp paprika 2 tsp dried oregano or thyme 1 tsp garlic powder Salt and freshly ground black pepper, to taste 3 mixed-colour bell peppers, diced 1 red onion, thinly sliced 3 garlic cloves, roughly chopped 2 bay leaves ½ lemon 200g basmati rice, rinsed and drained 600ml chicken stock 25g butter Handful of freshly chopped herbs such as parsley, coriander, or basil, to garnish Method Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Combine the chicken with the seasoning mix and 2 tbsp olive oil. Mix well to coat evenly. Place the chopped peppers, red onion, and garlic in a large, deep roasting tray. Dot with the butter. Roast in the oven for 10 minutes to soften the vegetables slightly. Remove the tray from the oven. Scatter the seasoned chicken and rinsed rice evenly over the roasted vegetables. Add the bay leaf and half the lemon into the tray. Pour the chicken stock over the contents of the tray. Cover the tray tightly with foil and bake for 30 minutes. Uncover, add a few knobs of butter on top and return to the oven for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender. Garnish with chopped fresh herbs and season with extra salt and pepper if needed. Sarah's secret: Always rinse basmati rice ahead of using it. This removes any excess starch, to avoid any gooey outcomes and ensures a perfectly fluffy finish. Vibrant Summer Salad recipe by:Sarah Butler When time is short and appetites are big, a summer salad is a lifesaver for busy families. Ready in just 10 minutes, this colourful, fuss-free version is packed with fresh vegetables, bold flavours, and a satisfying crunch from golden homemade croutons. Servings 4 Preparation Time 10 mins Total Time 10 mins Course Side Ingredients 1 head of lettuce or bags of mixed leaves 1 red onion, thinly sliced 2 mixed peppers, cut into thin strips 150g Piccolo tomatoes, halved ½ cucumber, sliced Handful of fresh basil leaves For the croutons: 2 slices white bread, cut into small cubes 1 tbsp olive oil For the dressing: 100ml extra virgin olive oil 25ml balsamic vinegar 1 tsp mustard 1 tsp honey Pinch chilli flakes Method To make the croutons, toss the bread cubes in olive oil and bake at 200°C (180°C fan), Gas Mark 5 for 10 minutes or until golden and crisp. Prepare the dressing by whisking together the olive oil, balsamic vinegar, mustard, honey, and chilli flakes until well combined. Arrange the lettuce leaves as a base on a large serving dish. Layer on the red onion, red pepper, tomatoes, cucumber, and basil. Drizzle over the dressing and sprinkle with homemade croutons. Serve immediately. Sarah's secrets: This makes a great side dish. For something more filling, add bacon lardons or cooked chicken pieces for a protein punch. Read More
Irish Examiner
21-06-2025
- Lifestyle
- Irish Examiner
Sarah Butler: Feed the whole gang with these fabulous, fast family favourites
Looking for quick, delicious meals the whole family will enjoy? These two recipes are perfect for busy weeknights when time is short but appetites are big! First up is our Harissa Chicken Pasta—a creamy, comforting dish ready in just 25 minutes. Juicy chicken, sautéed veggies, and pasta come together in a bold, smoky harissa sauce with a little heat and lots of flavour. Topped with melty parmesan and fresh basil, it's a guaranteed midweek winner that reheats beautifully for lunch the next day. For a weekend treat or a fun fake-away night, try the Homemade Spice Bag. This crowd-pleaser is loaded with crispy chicken goujons, golden chips, and colourful peppers, all tossed in a punchy spice mix. Kids will love helping in the kitchen—whether it's stirring the batter or shaking the final mix—and you'll love knowing exactly what's going into dinner. Both dishes are easy to prepare with ingredients you most likely already have at home. Whether you're feeding picky eaters or spice lovers, these recipes can be adapted to suit eveyone's tastes. Fast, flavourful, and family-approved—these meals are sure to become regulars on your dinner table! Harissa Chicken Pasta recipe by:Sarah Butler A quick and flavour-packed dinner that's ready in just 25 minutes. An ideal midweek meal it's easy, satisfying, and full of bold, smoky flavour. Servings 4 Preparation Time 10 mins Cooking Time 15 mins Total Time 25 mins Course Main Ingredients 4 chicken breasts 2 tbsp olive oil 40g butter 1 small red onion, thinly sliced 1 red pepper, thinly sliced 3-4 cherry tomatoes, halved 1 garlic clove, minced 2 tbsp harissa sauce 1 tsp tomato purée 100ml pasta water (reserved from cooking) 1 tbsp crème fraîche 100g grated parmesan Handful of chopped basil Salt and pepper, to taste 200g pasta (any type) Method Cook the pasta according to the packet instructions. Reserve 100ml of the pasta water before draining. Heat 1 tbsp olive oil and 20g butter in a large pan over medium heat. Season the chicken breasts with salt and pepper, then pan-fry until golden and cooked through. Remove and set aside. In the same pan, add the remaining oil and butter. Cook the onion, pepper, tomatoes, and garlic for 2–3 minutes until softened. Stir in the harissa sauce and tomato purée. Pour in the reserved pasta water and bring to a simmer. Stir in the crème fraîche and parmesan until melted and smooth. Add the cooked pasta and shredded chicken to the pan. Toss everything together until well-coated. Stir through the chopped basil. Taste and season with salt and pepper. Serve hot and enjoy! Sarah's secret This dish reheats really well so make extra for lunch the following day. Homemade Spice Bag recipe by:Sarah Butler If your family loves a good take-away treat, this Homemade Spice Bag is the perfect way to bring that magic to your own kitchen - packed with golden crispy chips, tender chicken goujons, and colourful stir-fried veggies. Servings 4 Preparation Time 15 mins Cooking Time 20 mins Total Time 35 mins Course Main Ingredients 3 chicken breasts, cut into strips (goujons) 4 large potatoes, peeled and cut into thick chips 600ml sunflower oil (for deep frying) 1 red pepper, sliced 1 green pepper, sliced 1 white onion, sliced For the spice bag seasoning: 2 tbsp Chinese five spice 2 tsp chilli powder 1 tsp garlic powder 1 tsp ginger powder 1 tsp Aromat (or substitute with a pinch of extra salt and MSG if preferred) 1 tsp cinnamon 1 tsp sugar For the batter: 200g plain flour 100ml buttermilk 100ml sparkling water 1 tsp baking powder Method Combine all spice mix ingredients in a small bowl. Set aside. In a large bowl, whisk together flour, buttermilk, sparkling water, and baking powder until smooth. Heat 1 tbsp of sunflower oil in a pan over medium heat. Stir-fry the sliced peppers and onion for 2–3 minutes until just softened. Set aside. Boil the cut potatoes in salted water for 8 minutes. Drain and pat dry thoroughly with kitchen paper. Heat the oil in a deep pot or deep fryer to 180°C. (Tip: Drop in a piece of bread—if it sizzles and rises quickly, the oil is ready.) Carefully fry the dry chips until golden and crispy. Remove and drain on kitchen paper. Lightly coat the chicken strips in flour. Dip into the batter, then gently lower into the hot oil. Fry in batches for 4–5 minutes until golden and cooked through. Remove and drain on kitchen paper. In a large mixing bowl, combine the cooked chips, chicken, peppers, and onion. Sprinkle the spice mix over the ingredients and toss everything until well coated. Sarah's secret Make a second spice mix and put it away, ready for another day to save time!
Irish Examiner
14-06-2025
- General
- Irish Examiner
Sarah Butler: These quick, nutritious dishes tick every dinnertime box
When cooking for a family, finding recipes that are quick, nutritious, and loved by everyone can feel like a challenge, but these two dishes tick every box. The Avocado, Scrambled Egg and Tomato Stack is a vibrant, satisfying option that works for any time of day. Whether it's a speedy breakfast, an after-school snack, or a light weekend brunch, it comes together in 10 minutes and is packed with flavour and goodness. The creamy avocado, fluffy eggs, and fresh tomatoes on toasted bread make a deliciously balanced bite, and the tangy sauce adds a fun twist — mild enough for kids, but easy to spice up for grown-ups. It's flexible too — try a poached egg or add crispy bacon for extra variety. Pair that with the Easy Tomato Penne, and you have a winning dinner solution. This one-pan pasta is ready in under 30 minutes using simple ingredients that most families already have in the cupboard. The homemade tomato sauce is rich, gently herby, and can be customised to suit your crew — mild for little ones or with a pinch of chilli for older tastebuds. It's ideal for sneaking in extra veg, and perfect for batch-cooking and freezing. Together, these recipes are delicious proof that feeding your family well doesn't have to be complicated—or time-consuming. Avocado, Scrambled Egg and Tomato Stack Quick, colourful, and packed with goodness, this brunchy-lunchy plate is a brilliant option for busy families who want something tasty and nutritious in just 10 minutes. Whether you're rustling up a weekend brunch, a speedy lunch, or even a breakfast-for-dinner treat, this recipe is full of fresh flavour and satisfying textures that both kids and adults will love. Creamy scrambled eggs, buttery avocado, and sweet cherry tomatoes come together on your favourite toasted bread — bagels, sourdough, or wholemeal slices all work beautifully. The zesty sauce, made with just a few simple ingredients, adds a little extra kick, but it's also easy to adjust for younger tastebuds. It's also wonderfully flexible—swap the scrambled eggs for a fried or poached version, mash the avocado for younger children, or add crispy bacon on the side for a protein boost. Simple, delicious, and ready in minutes—it's family food made easy. Avocado, Scrambled Egg and Tomato Stack recipe by:Sarah Butler Simple, delicious, and ready in minutes — it's family food made easy. Servings 2 Preparation Time 10 mins Cooking Time 10 mins Total Time 20 mins Course Main Ingredients 2 slices bread of choice (I love this on a bagel) 35g butter 2 eggs, whisked 1 ripe avocado 3 cherry tomatoes, thinly sliced For the sauce: 3 tbsp mayonnaise 1 tsp tomato ketchup ½ tsp Tabasco sauce Sprinkle of paprika Salt and freshly ground pepper Method In a non-stick frying pan on a medium heat melt 25g butter. Pour in the eggs and leave for 30 seconds before gently mixing with a silicone spatula. Once the eggs begin to cook at the edges, gently fold with a spatula, cook for 30 seconds more and remove the pan from the heat. Season with salt and freshly ground pepper. To prepare the avocado, cut in half lengthways and open by twisting gently. Place the halved avocado on a kitchen towel. Holding it securely in your hand, carefully tap the pit with a sharp knife. The knife cut will grip the pit, allowing you to gently prise it from the flesh. Use a large spoon to scoop out the avocado and dry with a little kitchen paper before cutting into slices. To make the sauce, mix the mayonnaise, tomato ketchup and Tabasco sauce together. Toast the bread lightly and spread it with the remaining butter. Place bread on a serving plate and place the sliced tomatoes on top, followed by the scrambled eggs and finally the avocado slices. Drizzle the sauce on top and add a sprinkle of paprika over it. Sarah's secrets Try swapping out the scrambled egg for a fried or poached egg option. Mash the avocado instead of slicing it. This is delicious served with a few slices crispy bacon too. Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone. Easy Tomato Penne When it comes to easy family meals, nothing is better than a comforting bowl of pasta — and this Easy Tomato Penne is a recipe you'll come back to again and again. Ready in just 25 minutes from start to finish, it's perfect for busy weeknights when you want something warm, wholesome, and full of flavour. Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone. The sauce is rich and gently seasoned with herbs, and you can easily adjust the spice level to suit your family's taste. Add a pinch of chilli for a grown-up kick, or leave it out for a milder version. Easy Tomato Penne recipe by:Sarah Butler Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone. Servings 4 Preparation Time 10 mins Cooking Time 15 mins Total Time 25 mins Course Main Ingredients 200g pasta of choice 1 tbsp olive oil 20g butter 250g tomatoes, cut into cubes (I like cherry tomatoes, but any will do) 2 garlic cloves, minced 1 tbsp tomato purée 1 tbsp dried oregano Pinch of chilli flakes or powder (if you want a little heat) 1 bay leaf, optional 30ml white wine 200ml pasta water (leftover water from cooking your pasta) 100g parmesan, grated, plus extra for serving Handful of freshly chopped basil Salt and freshly ground pepper Method Cook the pasta as per packet instructions. Reserve a little pasta water for the sauce, about 200ml. If the pasta is cooked ahead of the sauce, strain it and rinse with cold water to stop it from cooking and add a splash of olive oil until needed, to prevent it sticking. Add the olive oil and butter to a non-stick pan, and on a medium heat, add the tomatoes and garlic; simmer for 3-4 minutes until they begin to soften. Add the tomato purée, dried oregano, chilli flakes, bay leaf, and the wine, and continue to simmer until the wine reduces by half. Add the pasta water and simmer until the sauce is bubbling and reduced; it should not be too watery or too thick either. You can press the tomatoes down with the back of a spoon to make a sauce consistency. Add the cooked pasta to the sauce and mix until all the pasta is coated. Add the parmesan and season well with salt and pepper. Finally, sprinkle with the chopped basil. Remove from heat. Sprinkle with more Parmesan before serving. Sarah's secrets Chop and freeze fresh herbs and freeze the white wine in Ziplock bags for an on-demand secret flavour supply for dishes like this. Use both direct from the freezer. There's no need to defrost. This is great dinner for sneaking in extra veggies—try tossing in some chopped spinach, peppers, or courgettes. Serve with a simple salad or some garlic bread, and dinner is done. Read More
Irish Examiner
07-06-2025
- General
- Irish Examiner
Sarah Butler: Two quick and comforting cheesy recipes the whole family will enjoy
Looking for easy, tasty meals the whole family will enjoy? These two cheesy recipes are practical, flavour-packed options perfect for busy households. Whether you're after a nourishing dinner or a fun, kid-friendly snack, these dishes deliver on taste, convenience, and versatility. The salmon and cheddar jackets offer a hearty twist on the classic baked potato. With creamy cheese, buttery mash, and tender salmon flakes, they're comforting and wholesome. Even better, the recipe is adaptable—swap in smoked haddock, leftover roast chicken, crispy bacon or whatever you have in the fridge. For a quicker bite, puff pastry pizza pockets are a surefire winner. Ready-rolled pastry makes prep a breeze, and little hands will love helping to fill and fold these golden parcels. They're ideal for lunchboxes, after-school snacks, or even party food — and you can make a batch ahead and freeze them, ready to bake from frozen whenever needed. Both recipes use everyday ingredients and offer plenty of flexibility, making them great for meal planning. Best of all, they're dishes the whole family will look forward to eating together — easy, homey, and full of flavour with minimal fuss. Salmon & Cheddar Jackets Comforting, hearty, and flavoursome, these make for a delicious twist on the classic baked potato. Perfect for a weeknight dinner or a relaxed weekend lunch, this recipe brings together tender flaked salmon, creamy soft cheese, and sharp cheddar, all nestled inside crispy baked potato skins. The result? A rich and satisfying dish that feels super indulgent, but is surprisingly simple to prepare. With just 10 minutes of prep time, the oven does most of the work, crisping the potatoes to perfection, then giving the cheesy topping a golden, bubbling finish under the grill. Fresh herbs like dill, parsley, or chives add a light and zippy contrast to the creamy filling, while the salmon provides a delicate richness that elevates this dish from everyday to special occasion-worthy. Comfort food with a touch of elegance, all wrapped up in a humble potato. Salmon & Cheddar Jackets recipe by:Sarah Butler Comfort food with a touch of elegance, all wrapped up in a humble potato. Servings 4 Preparation Time 10 mins Cooking Time 60 mins Total Time 1 hours 10 mins Course Main Ingredients 4 baking potatoes (I find Roosters work well) 2 tbsp olive oil 250g salmon fillet 2 tbsp butter 200g cream cheese, like Philadelphia 4 tbsp mayonnaise 2 tbsp fresh dill, chives or parsley, finely chopped 60g red or white cheddar grated Salt and freshly ground pepper Method Preheat the oven to 200°C/180°C fan/gas 6. To bake the potatoes, prick the skins of the potatoes all over with a fork. Rub the skins with 2 tbsp olive oil and season with salt. Place on a baking tray and bake for 50-60 minutes until the skins are crisp, and the centre is soft when pierced with a sharp knife. While the potatoes arebaking, prepare the salmon. Season the salmon fillets with salt and pepper. Heat 1 tbsp butter in a non-stick frying pan on medium to high heat. Once melted, place the salmon skin side up and cook for about 4 minutes until golden and crisp. Don't touch the fillets while cooking. Carefully flip the fillet, reduce heat and cook for 4-5 minutes. Pierce the fish with a fork, it should flake away easily when fully cooked. Peel off the salmon skin and discard. Use a fork to flake the fish into a bowl. Combine the cream cheese with the mayonnaise in a separate bowl to loosen it. Stir in the herbs and season with salt and pepper. Once the potatoes are cooked, cut them in half, lengthways. Carefully scoop out the potato flesh and save the skins. Add the potato flesh to the soft cheese mixture and mash with 1 tbsp butter. Lightly stir in the flaked salmon at the end; do not over-mash at this point. Spoon the filling back into the potato skins and top with the grated cheddar. Cook under a preheated grill for 1-2 minutes until the cheese is bubbling and golden; serve immediately. Sarah's secret This recipe is wonderfully versatile. While salmon gives it a luxurious feel, you can easily substitute it with smoked haddock or crispy bacon for an equally delicious result. Serve with a simple green salad or steamed veggies for a well-rounded, satisfying meal. Puff Pastry Pizza Pockets These pizza pockets are the ultimate quick-fix treat — perfect for busy weeknights, weekend lunches, or even party platters. Combining all the best bits of a pizza — cheesy, saucy, and loaded with your favourite toppings — wrapped in buttery, flaky puff pastry; they're a guaranteed crowd-pleaser. Easy to assemble and fun to customise, these pockets come together in just minutes with ready-rolled pastry and a handful of simple ingredients. Use red pesto or classic pizza sauce as the base, then pile on the toppings. They bake up golden and crisp in just 25 minutes. Puff Pastry Pizza Pockets recipe by:Sarah Butler These pizza pockets are the ultimate quick-fix treat — perfect for busy weeknights, weekend lunches, or even party platters. Servings 4 Preparation Time 15 mins Cooking Time 25 mins Total Time 40 mins Course Main Ingredients 1 sheet of chilled ready rolled puff pastry 6 tbsp red pesto or pizza sauce 100g red or white grated cheddar cheese 3 small tomatoes, finely diced ½ red pepper, finely diced Pepperoni, ham, or rashers, finely diced Handful of freshly chopped basil 1 egg beaten Salt and freshly ground pepper 3 tbsp sesame seeds (optional) Method Preheat oven to 200˚C/180˚C fan/gas 6. Cut the pastry sheet into six squares (4.5' x 4.5') and place flat on a floured baking tray. Add 1 tsp of red pesto or pizza sauce to the centre of each square and spread a little but not to the edges. Add a little grated cheddar on top of the pesto followed by the tomatoes, peppers, pepperoni, ham, or rashers and a little basil. Season with salt and freshly-ground pepper. Take the top left and bottom right corners and bring together in the centre. Squeeze the pastry to hold ittogether. Next, bring the bottom left and top right corners together to meet in the centre so that you are left with a little pocket. Brush the pastry pockets with beaten egg and a sprinkle of sesame seeds. Bake in the oven for 20 to 25 minutes until they have risen and are golden. Sarah's secret A sprinkle of fresh basil adds a fragrant touch, while sesame seeds add a lovely crunch. Freeze these uncooked and bake or air fry from frozen for a handy snack. And the best part? You can freeze before baking for a fuss-free snack straight from the freezer to the oven—or air fryer—anytime. Read More Sarah Butler: How to make loaded nachos or cod goujons for a casual family dinner
RTÉ News
05-06-2025
- Lifestyle
- RTÉ News
Sarah Butler on finding simple dishes that make life easier
As an ambassador for SuperValu's The Difference is Real campaign, Sarah Butler spoke to RTÉ Lifestyle to shine a light on the value of home cooking and finding the right recipes for your family. One of six children, and hailing from a long line of butchers, Sarah Butler says she had a childhood filled with delicious food. "I always loved to cook," she told RTÉ Lifestyle. "My parents were both very good cooks and bakers. Dad was a fourth-generation butcher, so he was very much into his meat, and we had a B&B growing up, so mam was always cooking meals." Not only that, but her grandmother, who lived next door, was a constant feature of the kitchen - baking and cooking on a near-constant basis. Despite this inherited love for food, though, the Mayo woman pursued a career in digital media and only tried her hand at cooking professionally when the COVID-19 pandemic arrived on Irish shores. Working in digital design for over 19 years, Butler specialised in creating bespoke wedding stationery, but when social distancing put a stop to ceremonies, she found her creative spark in the kitchen. "I started to show stuff online and it just blew up," she laughs. "I'm sitting here four years later and thinking, how did this happen?". Now a best-selling author and food influencer, she's built a loyal community of over 240,000 followers by sharing easy, delicious recipes and everyday kitchen tips that help families cook with confidence. The trick, she says, is to keep things simple: "Some people have to learn from scratch, and they're afraid of food, and afraid of cooking, and they just haven't the confidence." Recipes that always go down a treat with her followers are those that are filling, cost-efficient, and have the ability to sneak healthy ingredients into their children's diets. "I do a hidden veggie pasta sauce that can be used as a soup or a pizza base or a sauce," she explains. Homemade chicken goujons and sausage rolls are another hit, and Butler says they're much better than buying the frozen alternative. "They're actually really easy to make," she promises. "It's just stuff that the whole family will eat. When you've got three kids and 20 minutes until the dinner needs to be on the table, you just want to make something that is wholesome and that everyone will eat." Speaking of children, Butler says that although her teenagers remain completely unimpressed that she's on the telly, they do seem to have picked up some of her cooking prowess. "They're picking stuff up unbeknownst to me," she laughs. "They're not racing into the kitchen to make cakes, they just eat them, but they're both well able to cook. That's the most important thing to me, that they're able to go out into the world and make things with simple ingredients." The big winners in Butler's own kitchen are simple additions that deliver an extra kick of flavour to classic dishes: "If you're cooking a ham, throw in an orange and cloves, a spoon of sugar and a Bay leaf," she suggests. As well as being a big believer in meal prep, and planning dinners around what's already in the fridge, Butler's biggest tip is to take an extra few seconds to taste what's in the pot before serving it up. "We're always rushing," she muses. "We don't test our food anymore because we're on our phones or we're eating in the car. Just try and slow down and enjoy the process. Close your eyes and take a taste of that soup as you're making it." If in doubt, try adding a little seasoning to your meals, whether it be a touch of salt and pepper or a dash of paprika and garlic. Most important of all, though, Sarah stresses, is to go easy on yourself. "The bar is so high, everybody is so bloody perfect online now, you know? I do my batch cooking on a Sunday, and then I get an Indian takeaway," she laughs. "I've made a load of food, but I don't have to cook that night - and it's great." "Don't be hard on yourself," she continues. "Start small and grow that confidence."
