It’s no secret that I love to eat and I love to cook.

Sadly, due to being overweight most of my life and having an issue with my stomach that, until very recently, meant I had irregular and uncontrollable symptoms of extreme bloating and cramps – I’ve had a very twisted view on food and eating.

For many years I equalled food with both physical and mental pain. From weight watchers to the cabbage soup diet to only low fat/no calorie food to downright starving myself – I basically tried everything to ease the mental pain of being overweight and physical pain of my stomach illness with little to no long term success.

It wasn’t until I joined Team Bangs in 2012 to run the first half marathon of my life that I slowly started realising that food wasn’t the enemy. Contrary, it was vital fuel that I needed to be able to train and stay healthy.

Through my running journey I was able to rediscover food and the way I prepare and consume it.

Parallel to that journey I also managed to get help for my long-time stomach problem, which resulted in me having to become more creative with my cooking as I suffer from allergies & food sensitivities.

greens with chicken

After sharing a lot of my cooking on instagram and getting loads of positive feedback I figured I should share some of my recipes on the blog.

What you’ll quickly discover with most of them is that they are super easy, healthy, versatile and cheap.

I’m no professional cook or nutritionist – but I figured it might inspire some of you to try to eat a bit more colourful & healthier dishes, bursting with taste & nutrition. Plus it will give me extra motivation to try to cook new dishes & maybe even try some baking.

You can find all food related posts under the FOOD category & you can easily find all recipes by using the RECIPES tag.

Hope you like them & find some inspiration.

Roast sweet potato, butternut squash and beetroot

DISCLAIMER: It might seem super obvious but I just want to reiterate that I am not by any means a professional cook or nutritionist, Im simply sharing recipes and tips from my own personal experiences in the kitchen and beyond.

Also, it might be worth noting that I am allergic to tomatoes, peppers/paprika/chilli, pork and turkey. In addition to that, I also have a lot of food sensitivities. This means that most of the recipes shared on the blog will cater to those needs.

However, up until 1½ year ago I still ate all those things since I didn’t know I was allergic, so the occasional recipe with some of those ingredients might pop up, or if I have altered a recipe by taking out any of those ingredients I will let you know.

Four bean salad with steak strips and avocado
Serves 2-3

I love this recipe because it’s quick and easy and very filling! And it can be served both warm and cold which means you can make it in advance.

INGREDIENTS

Salad:

  • 400g steak strips
  • 1 can of red kidney beans
  • 1 can of butter beans
  • 1 can of cannellini beans
  •  250g of green beans
  • 1 red onion
  • 1 ripe large avocado

Dressing:

  • Salt & pepper
  • Olive oil
  • Balsamic vinegar
  • Dried basil

METHOD

  1. Fry the beef strips to your liking (I like mine medium rare) in a pan with some olive oil, salt & pepper. When done, take it off the cooker and let it rest.
  2. Boil the kettle and pour the hot water into a smallish saucepan. Add the green beans to the saucepan – but no need to boil them! All you want is to blanch them so they go warm but remain crispy. (Alternatively you could quickly steam them for a couple of minutes.) Drain the beans after about 4 minutes and put them in a large bowl.
  3. Peel the onion, half it, and thinly slice up but halves – then add them to the bowl.
  4. Open the three cans of beans, make sure you put them in a colander and rinse them properly under cold water before adding them all to the large bowl. Try to get as much water and “bean juice” off them as possible before adding them to the bowl.
  5. Peel the avocado by cutting it in half, discarding the middle, then cut the halves in half. That makes it easer to peel off the skin by hand. Once youve peeled it, cut the avocado in equal sized chunks.
  6. Tip the beef strips straight into the bowl with all the lovely juices and oil.
  7. Add salt, pepper, dried basil and balsamic vinegar to the bowl, plus a tiny splash of more olive oil if the beef strips didn’t produce enough “juice”.
  8. Mix it all and it is ready to serve.

This should feed around 3-4 people but works great as a leftover for lunch the next day too.

You can use whatever type of canned beans you want really, so no need to stick to the ones I used.

Also, if you can’t find beef strips, I usually buy cheap braising beef or whatever beef that is on offer and cut them in equal sized strips/chunks – works just as good!

 

Roast sweet potato, butternut squash and beetroot
Serves 3-4

INGREDIENTS

  • 4 Big sweet potatoes
  • 4 Raw beetroots
  • 1 Smallish buttnernut squash
  • 5 Garlic cloves
  • Fresh rosemary
  • A good amount of extra virgin olive oil
  • Salt & pepper

 

METHOD

  1. Heat  up your oven to 200C/180C fan/gas 6.
  2. No need to peel anything, just make sure you wash all the veg.
  3. Take out the seeds from the butternut squash (I usually do this by cutting it in two, then scrape it out with a spoon) then chop up everything in equal sized chunks, around 2cm x 2cm cubes.
  4. Put everything in a roasting tray, cover with a good amount of olive oil, salt & pepper.
  5. No need to peel the garlic, just crush them (I usually take the blade of the knife and press down on the clove) and put them inbetween the veg.
  6. Pop the tray in the oven for 20 minutes, then take it out and add the fresh rosemary branches.
  7. Put it back into the oven until all the veg are roasted (you decide how you like em, so just take em out when it looks ready)

This should serve around 4 people, but tastes great cold as a leftover too! I usually eat it cold after a workout as it is great recovery food.