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!

Smoked salmon with scrambled eggs and avocado
Serves 1

This is a super quick and easy breakfast or lunch option that hits all the spots and keeps you full for a long time!

INGREDIENTS

  • 2-3 slices smoked salmon
  • 2 Medium eggs
  • A splash of coconut milk
  • ½ Avocado
  • Handful of rocket
  • Olive oil
  • Salt & pepper
  • Dried Basil

 

METHOD

  1. Crack the two eggs in a bowl and whisk them with a splash of coconut milk plus salt & pepper
  2. Heat up a frying pan, add a tiny bit of olive oil and fry the eggs as runny or has hard as you like em
  3. Slice up the avocado in medium thick slices
  4. Take out a plate and add a handful of rocket, the avocado slices,  your salmon slices and the scrambled eggs
  5. Drizzle a tiny bit of olive oil on the avocado & rocket and top with a little bit of dried basil
  6. EAT!

To make this even nicer you could add some cheeky chopped chives or spring onion to the salmon slices as well as a little bit of balsamic vinegar on the side salad!

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.