Month: April 2017

Why I Ripped Up My 5 Year Plan

“Where do you see yourself 5 years from now?”

It’s the interview question I hate the most.

Where I actually see myself is to be remotely managing my portfolio of investments, successful start-ups and the build of my eco-friendly container-house from a hammock in the garden of my Nanna’s house whilst I holiday in Barbados.

That probably wouldn’t go down too well so I revert back to the more reasonable but probably less exciting answer which I hope conveys my willingness to graft year-upon-year in the hope of some incremental remuneration and an eventual promotion.



Anyway, regardless of any of that, I don’t really believe that a 5 year plan is either required or beneficial.

Why? Let me explain…

It’s nobody’s business but mine

It’s the business equivalent of asking ‘Do you plan to have children?’- socially acceptable but actually pretty uncomfortable for anyone who’s plans sit outside of societal norms.

It implies your current situation is one you should change

The insistence within a corporate environment of having a 5 year plan implies that where you are now is somehow inadequate… so inadequate that it will take you 5 years to get to a point where you really ought to want to be.

The thing is, this leads to a focus on the future – so much so that you can completely miss out on the joy of living in the present.


Carpe diem. YOLO. However you put it, I don’t want to wish away the next 5 years!

It can lead to negativity when you go off-course

When you have a 5 year plan and something changes which means the plan is not longer realistic or possible, it can feel like a monumental failure and a catastrophe beyond recovery.

Last time I had a 5 year plan, the end-game was to become a Barrister or Solicitor, working in the field of mental health and medical ethics. When I realised that wasn’t likely to happen I was devastated. My laser focus on that plan meant I was less prepared for life outside of that plan.

Since the 5 year plan had failed me, I decided to give it the boot. Did it do me any harm? I don’t believe so.

5 Years is too long

I don’t think 5 years is an appropriate time scale for a modern careerist to plan. Tech advancements and changes in the way businesses operate mean we need to be adaptable. If you’re mid-late 20’s, it’s likely that there will be lots of non-career life changes in 5 years, so is it really realistic to plan over that timescale?

I propose we think agile instead, and plan the next ‘career sprint’ rather than fixing on a point half a decade away.

Something 5 years away can be put off, but something 5 months away requires immediate action!

“So you don’t have a long term plan any more?”

I have clear ambitions and goals, and whilst these goals don’t change, the time and method of achieving them does – almost daily.

Ripping up my 5 year plan is not a display of weakness. It is not a failure. It is not naivety.

It is control, power, flexibility, adaptability and absolute confidence in what I believe I will achieve in-and-out of the office. Next time I get asked where I see myself in 5 years, I’ll try and remember that.

F x


skinny blueberry muffins

Skinny Blueberry Muffins

I’ve been meaning to post some healthy food-swap recipes ever since I finished my sports nutrition qualification last summer, but life got in the way.

Last week I decided, after 5 years of wanting one, to buy a KitchenAid Mixer.

Since then, in an effort to extract the best value from it I’ve been trying to use it at least a couple of times per week.

My aim is to make healthier version of the sweet treats that i frequently crave. First up, skinny blueberry muffins!

I’ve started using cups for recipes because I like to use only the bowl of the mixer, limiting mess!

skinny blueberry muffins


Ingredient lot 1:

  • 1/4 cup vegetable oil / melted coconut oil
  • 1 egg
  • 1/4 cup low fat cream cheese (e.g. Philadelphia light)
  • 1 tsp vanilla extract (prefer the slightly more extravagent vanilla beans in jelly, but vanilla extract will do)
  • 1 cup defrosted frozen blueberries
  • 0.5 cups hazelnut milk (or other silk substitute)

Ingredient lot 2:

  • 1.5 cups self-raising flour (or buckwheat flour if making gluten free versions)
  • 0.5 cups sugar
  • 1 tsps baking power (or gluten free raising agent)
  • 0.25 tsps salt

Finishing ingredients:

  • 1/2 cup of frozen blueberries to put on top of the muffins

What to do:

  1. Preheat oven to 220c
  2. Chuck all of ingredients in lot 1 into the mixing bowl and whisk until light and smooth (if using a KitchenAid, mix for 2-3 minutes on setting 6 using the whisk attachment)
  3. Chuck all of ingredients in lot 2 into the mixing bowl and stir in (if using a KitchenAid, mix with the flat beater for 1-2 minutes on setting 2)
  4. half fill each compartment of a greased muffin tin, the pop the finishing ingredients on top of the mix
  5. Cook for 5 mins on 220c then drop to 180c for the next 20-25 mins or until golden brown and a knife the the centre comes out clean)
  6. leave to cool (maybe go to the gym at this point?)
  7. Eat with a brew. Preferably a T-OLOGY brew. 😉

Cheers to that.

F x