Random thoughts, used to be about running
Random thoughts, used to be about running
I love a good bit of quinoa and quinoa with courgettes is a fab combination of flavours and texture. Now I don’t go for the superfood hype and instead subscribe to the Michael Pollan school of thought – Eat food. Not too much. Mostly plants.
Chickpeas, feta, coriander with a hint of chilli in one bowl – it works for lunch, for dinner, for BBQs. This salad is lush with a fantastic combination of textures and flavours. And chickpeas are truly kick arse when it comes to nutritional value with a good serve of protein, fibre and lots of other goodies. I’m a fan of pulses and love the humble chickpea. I buy them dried, soak overnight and then cook in big batches. This way I can bag up portions and stick in the freezer for future use. I think they taste a lot better this […]
Sweet potato and black bean salad is quickly becoming one of my summer staples! And with the combo of flavours and textures, you’ll be wanting more. I’m a huge fan on sweet potatoes. Most important for me is that they have a fantastic flavour and texture. Second to this is they’re full of the good stuff – potassium, vitamin A, vitamin C and vitamin B6 which supports energy which is something I need when training. And feel free to leave the skins on as it gives added fibre and beta carotene and lots of other good stuff – just top […]
This warm lentil salad is a heart and stomach warming dish with a brilliant depth and intensity of flavour. The lentils and beetroot give it an earthiness which is then balanced out with the spinach, roast veggies and glaze. It’s also a great way to use up any leftover roast veg if you want a quick and easy version. And the reason for making this – having friends over for dinner after a run, I needed something that doesn’t require a lot of complicated measuring and this hits the bill.
If you’re looking for a filling and oh so tasty meal, barley salad is the way to go. This is an adapted recipe. The original calls for Wheat Berries which can be a little tricky to find in my local shops so in the spirit of experimentation, I used barley. It’s a difficult one to call but while the taste is different, it’s equally as good.