Stuffed butternut squash
Serves 2

This is a dish that I made BEFORE I found out that I was allergic to tomato and peppers – so since then I have altered the recipe not to include these things. But I do admit that it tasted amazing with those ingredients so to honour the pic, that is the version I will be sharing.

INGREDIENTS

  • 1 decent sized butternut squash
  • 1 big courgette
  • 1 big red onion
  • 1 red or yellow pepper
  • 1/3 of a package of feta
  • 200g cherry tomatoes
  • Handful of pine nuts
  • Fresh basil
  • Handful of breadcrumbs
  • Olive oil
  • Salt & pepper

 

METHOD

  1. Heat oven to 200C/180C fan/gas 6. Cut the butternut squash in half, take out the seeds in the middle with a spoon and drizzle over some oil oil plus salt and pepper. Put on a tray and put in the middle of the oven
  2. Chop the courgette, onion, pepper and tomatoes in equal chunky pieces (more or less having the thickness as one of your fingers!)
  3. Drizzle some olive oil in a pan and fry the courgette, onion and pepper
  4. When they look about 3/4 done, add some salt & pepper, a handful of fresh basil, the pine nuts and the tomatoes.
  5. Fry until the tomatoes have gone soft but still keeping their shape.
  6. Take off the stove and leave it there until the buttnernut squash is about 10-15 minutes away from being done (this will depend on the size of it and how good your oven is, but usually it takes around 45-60 minutes for it to be done, so take it out after about 35-45 min)
  7. When the butternut squash is almost done, take it out of the oven and add your veg mix in the “hole” of the butternut squash (where you took out the seeds)
  8. Crumble your feta all over the veg mix and sprinkle a bit of breadcrumbs over the veg & feta mix
  9. Put your tray back into the over and bake for another 10-15 minutes
  10. Take out the oven and EAT!

Healthy homemade running snacks

Last week we (as a household) finally took the leap and bought a food processor – mainly so we could make our own delicious and nutritious pre-&-post running snacks.

We were all super excited and since Cata was off work from a wisdom tooth surgery, she wizzed up two very delicious treats!

Vegan PB & cranberry Energy Bars

First up we made these vegan peanut butter and cranberry bars. Super easy and quick to make with only natural ingredients, these bad boys not only tasted amazing, they also gave us energy were also pretty filling.

>> GET THE RECIPE HERE

peanutbutter-and-chocolate-chop-balls

Then we made these fantastic peanut butter chocolate chip cookie dough bites that were my personal favourites! They are small and packed with loads of healthy goodness and they work well before and after you exercise, as well as with a cup of coffee!

>> GET THE RECIPE HERE

Not sure what other kinds of healthy homemade snacks we might try out in the coming few weeks of training, but I can definitely guarantee investing in a food processor to do these sort of healthy snacks, even if you’re not training!

It basically gives you more control over what you put in your body – and I have to say that I personally think our bars tasted much nicer than any sort of shop bought bars that are usually filled with loads of crappy ingredients you don’t need.

Warm sweet potato, quinoa & kale salad
Serves 3-4

I basically combined and altered a few recipes to make this salad – and in my humble opinion it ended up being one of the most delicious warm (and cold leftover!) salads I have ever made.

INGREDIENTS

  • 4 medium sweet potatoes
  • 200g quinoa
  • 400ml water
  • 1 knorr chicken stockpot
  • 200g kale
  • 2 large garlic cloves
  • 100g feta cheese
  • 3 shallot onion
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper

 

Salad before the shallots & the mixing

My salad before I mixed in the shallots

 

METHOD

  1. Heat the oven to 200C/fan 180C/gas 6. Wash the sweet potatoes and chop them up into 1cmx1cm cubes (no need to peel them).
  2. Add them to a baking tray and cover with a decent amount of olive oil, salt & pepper – then put the tray on the top shelf in the oven.<
  3. Weigh out 200g of quinoa and rinse/clean it well. Put the rinsed quinoa into a saucepan, add the chicken stock pot then add 400ml of cold water and bring to boil. Once it has boiled for 5 minutes turn down the heat and let it cook on a medium/low heat.
  4. Thinly slice the shallot onions into small rings. Put the thin rings in a small bowl, salt it really well and add enough balsamic vinegar to the small bowl to more or less cover the shallots. Give them a bit of a stir and just leave them to soak.
  5. Take a big saucepan or wok and add 2 tablespoons of olive oil to it. Slightly hit up the oil in the wok then add 2 large cloves of crushed garlic. Let the oil take some of the garlic juices (20 seconds – don’t burn the garlic!) then quickly add the kale and stir it so it gets covered with the hot garlic oil.
  6. When all the kale is covered in the oil add a splash of warm water to the pan and stir fry the kale for about 5 minutes. When done take it off the hob.
  7. Take the quinoa off the hob when it tastes ready (should be soft – usually takes around 20-25 minutes) and put it to the side as well.
  8. Check on the sweet potatoes in the oven and take them out when they are to your own liking. I like them with a bit of colour so I usually take them out after about 30-35 minutes.
  9. Add the kale, then the quinoa, then the sweet potatoes in a big heat proof salad bowl and let it rest for about 5-10 minutes.
  10. Chop up the feta and when the potatoes have cooled down a little, add them to the bowl.
  11. Last but not least, add your bowl of pickled shallots to the salad and mix well. Then it is ready to serve.

This salad can be eaten on its own or with some protein. It is super nice as a next day leftover dish and I can recommend adding some baby spinach and rocket to it when it is cold, topped with a little bit of olive oil, balsamic vinegar and seasoning.