Random thoughts, used to be about running
Random thoughts, used to be about running
How do you feel about cooking after a run or the gym? Does it all seem too much? Do you end up running past the local kebab shop or pizza joint for a bite. Here’s a possible solution – the humble ratatouille – with its tomatoes and onions and peppers and other good stuff – while brilliant on its own, it provides a humble foundation for much much more.
Runners think a lot about food! And nutella and banana cake, it’s something to think about. Runners think about what’s good for pre-running, during running, post-running and those times we’re doing other stuff. So when thinking about a cake to make for running folk after a relay race, I did a little research on great food for runners. It goes a little like this: Chocolate – According to Runners World UK, it keeps you trim, it lowers blood pressure and it boosts your staying power
We all know change is hard so here are 3 tips for getting back into running. For me, shifting from the habits of the last few months of not running, being a Netflix junky, drinking too much and not cooking – to running, cooking and engaging with the world a little more, is tricky. But this week, while the Blerch hung about, the little voice was a little quieter. Mostly. More on that later. So I’ve managed 3 runs, a little over 14 miles in total with the longest being 5 ½
There are hundreds of recipes out there for corn fritters. This one works fantastically with a lovely salsa – great to add some avocado if you’ve got some.
When I was invited to a good friend’s leaving picnic, this recipe for Black Tea Spring Rolls jumped to mind. Baked spring rolls in crispy wrappers – my Saturday night special. Making mini rolls requires a bit more effort but the results are worth it
This is the first time I tried tamarind, a sweet and tangy sauce that transforms these simple ingredients. While hot noodle salad calls for quite a few ingredients and a lot of chopping, it’s well worth it.
Running can take up a lot of time and energy. While we all know diet is crucial, it can also seem like a lot of hassle to cook and prepare. So most Sundays I take some time to prepare for the week ahead. I tend to make pretty large quantities – something for lunch; something for dinner. This Asian inspired coleslaw is a great option. This is the basis for a great lunch – some coleslaw with tofu and long grain brown rice. It’s flavoursome and lasts well for up for about 5 or 6 days in the fridge so […]
Ahhh…ANZAC Biscuits … the story goes that the mothers, wives and girlfriends of ANZACs (Australian and New Zealand Army Corps, WW1) would make these to send to the troops. They were good for shipping as they didn’t spoil. Little chance of them spoiling as they went down a treat post-race with friends from my running club – after a 10 mile race through mist and fog. These are little bits of goodness and great for replenishing your energy stores post-race. They’re easy to make and oh so good!
I never had much of a sweet tooth until I started running. And then the cake arrived and I discovered just how well cake and running go together – carrot and pineapple cake to be precise. At the moment I don’t eat cake when actually running, but we’ll see how it goes. It’s a good treat for afters with a good strong cup of coffee.
Snacks can be tricky particularly if you’re looking for something healthy and tasty that requires minimal effort. This is why roasted pumpkin and sunflower seeds are so good. Dare I say it, but it’s only possible to eat so much humus. Roasted seeds are a great snack full of lots of things we all know we should be eating, good oils and protein. I make this about once a week – generally I’m using the oven for something else so very little hassle for great rewards. You could even use these as part of a trail mix
I’m not a huge fan of baking and it tends to be for special occasions only but homemade wholegrain soda bread is a real treat well worth the time. So try it! There’s something lovely about getting your hands stuck in. This soda bread is amazing still warm dripping with butter and jam or it goes well with a nice solid cheddar and it freezes well for a good couple of months. This recipe makes 1 big loaf or 2 smaller ones or 16 rolls