Comfort in Every Bite: Cozy Bakes, Spicy Bowls & a Saturday Night at Port ‘N’ Ale 🍞🎃🍸

Late October always has a way of bringing me such joy while being in the kitchen. The mornings are cool, the evenings darken early, and comfort food just seems to fit the rhythm of the season. This past week had everything I love — a bit of time out, plenty of cozy moments in, and a table filled with simple food that warms from the inside out.

An Evening of Spice & Gin

We kicked off the weekend with dinner and drinks at one of our favorite pubs in Birmingham — Port ‘N’ Ale. It’s one of those places that feels instantly comfortable: lively but relaxed, full of chatter and spice in the best way. Their mixed grill is our go-to — comes out sizzling, smoky, charred just right, and layered with all those deep Indian-inspired flavors that make it the ultimate comfort plate.

Since it was a long day full of work and errands, I treated myself to two new gin discoveries: first a Parma violet gin and lemonade, then a pineapple gin and lemonade. Both were absolutely delicious — the violet floral and subtly sweet and the pineapple bright and tropical. The perfect pair to unwind before heading home to a quiet, cozy Sunday.

Back in the Kitchen

The next morning, that same comfort carried over. I spent Sunday baking, stirring, and taste-testing my way through a few new favorites — all diabetic-friendly, because balance matters, even when you’re craving something indulgent.

🍞🎃🍌 Pumpkin & Banana Bread (two ways)

My husband’s absolute favorite is banana bread. I however, can’t stand it — which works out fine, because that means I get the whole pumpkin loaf to myself (I wish!). Both are made from the same base recipe, but pumpkin brings that touch of autumn warmth I crave this time of year.

These loaves are made with whole-grain flour, naturally sugar-free sweeteners, and real pumpkin purée and mashed banana — simple comfort, that doesn’t send your blood sugar soaring.

Ingredients

• 1 1/2 cups whole-wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon (pumpkin recipe: add 1/2 tsp ground ginger & 1/4 tsp ground nutmeg)
• 1 cup pumpkin purée or 3 bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated erythritol
• 8 tbsp coconut oil, melted and cooled
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• Optional add-ins:
  • 1/3 cup chopped walnuts or pecans
  • 2 tbsp dark chocolate chips
  • 1 tbsp unsweetened shredded coconut

Instructions

1. Preheat oven to 175ºC (350ºF). Grease or line a loaf pan with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together whole wheat flour, baking soda, salt, and cinnamon (also ginger and nutmeg for pumpkin bread).
3. Mix wet ingredients: In a large bowl, mash bananas or add pumpkin purée. Whisk in melted (and slightly cooled) coconut oil, erythritol, eggs, and vanilla until well combined.
4. Combine: Add the dry mixture to the wet mixture. Stir gently until just combined — do not overmix.
5. Add extras: Fold in dark chocolate chips, nuts, or coconut if using.
6. Bake: Pour batter into prepared loaf pan. Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Both loaves freeze beautifully and are even better slightly warmed with a bit of butter.

🍞🧀🌶️ Whole-Wheat Cheddar Jalapeño Bread

This bread is rustic, flavorful, and a little fiery — the perfect savory side for soup or chili. Whole-wheat flour gives it a hearty texture, cheddar melts into golden pockets, and diced jalapeño adds just enough heat to wake up your taste buds.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 tbsp ground flaxseed (optional: adds fiber and texture)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened oat milk (or any milk of choice)
• 1 egg, lightly beaten
• 2 tbsp olive oil (I used chili infused olive oil for a little extra heat)
• 1/2 cup shredded cheddar cheese of choice (dairy or dairy-free)
• 1 jalapeño, finely diced (remove seeds for mild heat)
• Optional: 2 tbsp plain Greek yogurt (adds tenderness)
• Optional: pinch of garlic powder or smoked paprika for extra flavor

Instructions

1. Preheat oven to 180ºC (350ºF). Grease or line a loaf pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, ground flaxseed and salt (and optional seasonings if using).
3. Mix wet ingredients: In another bowl, whisk milk, egg, oil, and yogurt (if using).
4. Combine wet and dry ingredients: mix together until just combined (don’t overmix).
5. Fold in cheddar cheese and jalapeños.
6. Pour batter into loaf pan; smooth the top. Sprinkle a little extra cheese on top for a golden crust.
7. Bake 35-40 minutes, until golden brown and a toothpick comes out clean.
8. Cool 10-15 minutes before slicing.

Incredible served warm with a dab of butter or alongside a steaming bowl of chili.

🍗🫘🍜 Chicken & Bean Chili

This chili just became a weekly staple in our house — hearty and satisfying without being heavy. It’s packed with lean protein, fiber-rich beans, and just the right blend of spice.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 450g (1 lb.) lean ground chicken or turkey
• 1 can no-salt kidney beans, rinsed
• 1 can no-salt chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder or cayenne pepper
• 1/2 tsp oregano
• Salt & pepper to taste
• Optional: 1/2 cup low-sodium chicken broth if you prefer a looser chili

Instructions

1. Heat olive oil in a pot. Sauté onion, garlic, and bell pepper 3-4 minutes.
2. Add ground chicken or turkey; cook until browned.
3. Stir in spices, tomato paste, beans, tomatoes, and broth.
4. Simmer uncovered 20-25 minutes, stirring occasionally.

Top with cheese, spring onions, or Greek yogurt — and don’t forget that cheddar jalapeño bread on the side.

🐥🫛🍰 Chickpea Blondies

These soft, fudgy blondies have quickly become a new favorite “better-for-you” dessert in our household. They’re flourless, full of protein and fiber, and naturally sweetened — but taste just like the classic version.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 large eggs
• 3 tbsp coconut oil, melted and cooled
• 1/3 cup granulated erythritol (adjust to taste)
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 cup oats, blended fine like flour (omit for extra fudgy texture)
• Optional add-ins:
  • 2-3 tbsp dark chocolate chips
  • 2 tbsp chopped walnuts or pecans

Instructions

1. Preheat oven: to 175ºC (350ºF). Line an 8×8-inch pan with parchment paper.
2. Blend wet ingredients: Add chickpeas, eggs, melted coconut oil, erythritol, vanilla, and salt to food processor or blender. Blend until smooth and creamy.
3. Add dry ingredients: Pulse in baking powder (and oat flour if using) until combined.
4. Fold in chocolate chips or nuts, if using.
5. Spread batter evenly into the prepared pan.
6. Bake: 25-30 minutes, until golden around the edges and just set in the center.
7. Cool completely before slicing — they’ll firm up as they cool.

They keep perfectly in the fridge and taste even better the next day.

A Cozy Balance

The weekend was exactly what we needed — a night out at Port ‘N’ Ale, a quiet day in the kitchen, and a lineup of recipes that felt indulgent yet balanced for the week ahead.

Comfort food doesn’t have to be complicated or overly rich. Sometimes, it’s just about the right mix of spice, warmth, and the joy of sharing something homemade. Between bakes, the chili, and that sizzling grill, I’d say it was comfort in every bite indeed.

What’s your ultimate comfort bite — the one that instantly makes everything feel right again? 🍂🥘🍪