Butternut squash and quinoa salad
Serves 2-3


  • 1 medium butternut squash
  • olive oil for roasting
  • pinch dried basil
  • 200g ready-to-eat quinoa
  • 1 vegetable stock pot
  • 100g feta cheese
  • 1 small carrot, grated (around 50g)
  • 50g garden peas
  • 50g pitted black olives
  • ½ small onion



  1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
  2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried basil and cook for 50-60 minutes.
  3. Cook the quinoa according to the directions on the package, but instead of cooking it in plain water use the vegetable stock pot.
  4. Whilst the quinoa is cooking, mix the rest of the salad ingredients in a big bowl.
  5. When the butternut squash is done, take the tray out of the oven and carefully cut up the squash up into even chunks.
  6. Stir in the chunks and the ready quinoa with the other ingredients in the salad bowl and serve!

So yummy and filling – packed with goodness! Feel free to add peppers, dried tomatoes, garlic and even some meat into the mix! We didn’t as I am allergic to peppers & tomato but Im sure it would taste amazing!

Chicken stock

I realise that the picture might not sell this to you as it’s not a very appetising one BUT if you want full control over what goes into your system, especially during autumn/winter when you tend to eat a lot more soups and stews, I can wholeheartedly recommend making homemade chicken stock instead of buying it in store.

It is super easy to make and can be used for so many various things (soups, stews, sauces, gravy etc)!


  • 1-1.5kg chicken (doesn’t matter if it’s the same parts or one whole that you chop up, just makes sure it has BONES and skin as that gives it the flavour!)
  • 1 big yellow onion
  • A bit of olive oil (not too much as the skin will give off oils)
  • Fresh herbs (I use a mix of thyme, rosemary and sometimes parsley)
  • Some roughly chopped carrots (optional – adds nice colour and sweetness but not really needed!)
  • Some roughly chopped parsnips (optional – adds sweetness but not really needed!)
  • Salt & pepper (and chilli flakes if you want it a bit spicey)



  1. Finely chop up the onion and add to a big pot
  2. Add the oil, salt & pepper and chicken to the pot (and the chopped root veg + chilli if you’re using them)
  3. On medium heat, fry everything until the onion is more or less see-through
  4. Add enough water so that it goes two fingers worth over the top of the chicken (so put two fingers together, tilt to the side and thats how much the water should go over the chicken
  5. Add the fresh herbs (as much as you want really…) and cover the pot
  6. Cook for AT LEAST 60-80 minutes on low heat
  7. Once some of the water has boiled off, have a taste and either take it off the stove or continue cooking (up to your preferences)
  8. Take out EVERYTHING that’s in the stock (leftovers can make it go bad much quicker) and if you’re worried about the amount of oil/fat – simply cool it down and take off the “hardened fat” off the top before using the stock for anything.

Now I personally don’t like wasting food, so I usually take the chicken that has been boiled to pieces and use it in salads or broths.

Check out some of the other recipes if you would like to do the same!

Week 2 out of 18 have now been completed, and I have to admit that I am still struggling with getting back into the swing of things.

training week 2 - 1

Strength training last week absolutely KILLED my legs, which resulted in a rather painful training week. Don’t let my smile fool you, last week was though, not just on my body but on my mind as well.

training week 2 - 2

My confidence is really taking a hit with still being so unfit. I mean, LOOK AT ME! The sweat was literally dripping off my entire face as I struggled to complete 3 miles with heavy and painful legs.

training week 2 - 3

As a person who has endured physical pain on a daily basis for so many years, my pain threshold has become super high, which in turn has made me a bit worried about injuring myself whilst training as I am pretty good at “pushing through the pain” – it was a survival technique for so many year and I automatically apply it for running.

training week 2 - 4
Who knows, I might be worrying in vain, but I would hate to injure myself and go through all the stress I went to when I first trained to run a half marathon and injured myself due to over-training.

So Im trying to be good by walking and stretching during my runs when the pain gets too much. It’s annoying and it makes me question whether or not I actually need to take a break or if I am just being lazy…

ARGH! It is a very frustrating feeling when you have the will and mindset to do something but your body can’t handle it. Im constantly reminding myself that I still have a long journey ahead, so I should just relax a little, but it is much harder than it sounds!

Anyway, this is what my training week looks like:


MON: REST – Done
TUE: Strength training & 3 miles – Done
WED: 4 miles – Done
THU: Strength training & 3 miles – Done without strength
FRI: REST – Done
SAT: Cross training No cross training
SUN: 5 miles – Done, did 6 miles with Cata

Let’s see if I can manage to be less of a drama queen this week and just do the damn thing instead.