I thought I'd take a few minutes to write a quick update on the book. Since it was launched in September the reaction to it has been amazing, people have really embraced the idea behind it which is healthy, tasty food and combining this with being fit. The book ended up going out of stock and had to get reprinted. Since the reprint another reprint has been ordered! This is all great news and I'm delighted with this.
More importantly though I'm absolutely chuffed with the great feedback from people to the book. I put a huge amount of time into it. Long before it hit the shelves (literally years!) I was working hard at it and from the moment I decided to write it I really believed in it. The last two years of my track career I chose to spend my free time testing, writing and researching for it. During the project I felt even if nobody buys this book I'll have written a book I'm hugely proud of and that in itself would have been enough for me.
I'm getting lots of people sending me their pictures of the food they have made from the book and it's so much fun to see them. People have been stopping me when I'm out and about to tell me about buying the book and the what they like about it. After all the hard work and really believing in it I'm so happy to hear the great feedback.
The new shiny books are back in the shops and have the "No 1. Bestseller" written on them which made me very, very excited!
Just a huge thank you to everyone for the great reaction to this. It's been brill!!!
I promise lots more recipes on the blog in the coming weeks.
Friday, October 17, 2014
This curry is easy to make – it just takes a bit of planning because you need to marinate
the lamb first. I usually prepare the lamb and marinade and then head out for a training
session. Two hours later the exercise is done, the lamb is tender and I can get cooking.
1 lime, zest and juice
3 garlic cloves, crushed
800g shoulder of lamb, trimmed and
diced into 3cm pieces
3 tbsp coconut oil
1 onion, finely chopped
2 tsp curry powder
1 tsp cumin
400ml tin of coconut milk
2 tbsp tomato purée
1 tbsp hot pepper sauce or tabasco
2 tsp agave syrup
chopped fresh coriander, to garnish
brown rice or couscous, to serve
Mix the lime zest, juice and garlic in a large bowl. Add the lamb and use your hands to
massage the marinade into the meat. Cover and leave to marinate in the fridge for 2 hours.
Heat the coconut oil in a large casserole over a medium heat. Add the onion and cook for about
5 minutes. Drain the lamb and discard the marinade. Cook the lamb in batches in the casserole, until browned on all sides. Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut milk, tomato purée, hot pepper sauce and agave syrup and cook for about 5 minutes. Reduce the heat, cover and simmer for 1½ hours. Stir occasionally and add a little water to the casserole if the curry seems dry.
Ladle the curry into warmed serving bowls and sprinkle over the coriander. Serve with brown
rice or couscous.
Friday, October 10, 2014
I always have a batch of these Super Snacks on the go. They’re easy to make and
they’re a perfect post-training snack or healthy addition to an afternoon cup of tea.
They will keep in an airtight container in the fridge for up to two weeks.
MAKES 15 BALLS
75g desiccated coconut for the coating,
plus 50g for the filling
150g flaked almonds
50g desiccated coconut
Spread 75g desiccated coconut on a plate and
Place the dates, figs, almonds and 50g
desiccated coconut in a food processor and blitz
until combined. Add the water and blitz to form
a sticky dough. Use your hands to shape the
dough into balls roughly the size of golf balls.
Then roll each ball in the desiccated coconut
until coated. Your Super Snacks are ready to eat
Monday, September 22, 2014
I eat these stuffed peppers all the time – they’re gorgeous. They’re full of goodness and they make a complete meal when you serve them with rice, quinoa or couscous. Once they’re in the oven, they pretty much take care of themselves.
2 tsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
200g lean minced beef
2 tbsp soy sauce
2 tbsp tomato purée
200g tinned chopped tomatoes
1 pepper, halved lengthways and deseeded
2 tbsp grated Parmesan or 2 slices of mozzarella
a handful of mixed salad leaves
rice, quinoa or couscous, to serve
Preheat the oven to 180°C/350°F/gas 4.
Heat the olive oil in a large pan over a medium heat. Add the shallots and cook for about 10minutes, until softened. Add the garlic and cook for 1 minute. Stir in the mince, soy sauce, tomato purée and chopped tomatoes and cook for 20 minutes, stirring occasionally.
Meanwhile, place the pepper halves on an ovenproof dish and bake for about 12 minutes, being careful not to burn them. Carefully remove the peppers from the oven and spoon the cooked mince into them. Sprinkle over the Parmesan and return the peppers to the oven for 20 minutes.
Arrange the salad leaves on a serving plate alongside the stuffed peppers and serve with rice, quinoa or couscous.
Wednesday, September 10, 2014
We all get busy and find ourselves in need of a snack. That’s
why my book is full of make-ahead snack ideas, so you never have to face the junk aisle if you don’t want to.
Just grab – and go!
Handful of mixed nuts
A few squares of dark chocolate
Apple pieces dipped in nut butter
Handful of mixed berries
Pot of natural yoghurt
Rice cakes with nut butter
Wednesday, September 3, 2014
I prefer to grab a coffee and a muffin and get going, so I had to come up with a recipe that would make this a healthy choice.
The best thing about these muffins is that you can do a half-and-half batch, so this
recipe makes six Banana Pecan and six Chocolate Coconut in one go. It’s like a coffee
shop in your kitchen.
MAKES 12 MUFFINS
250g Greek yoghurt
120g jumbo porridge oats
100g agave syrup
70g ground linseed
2 tsp baking powder
For the Banana Pecan:
1 banana, peeled and mashed
50g pecan nuts, roughly chopped
For the Chocolate Coconut:
30g dark chocolate (70% cocoa
30g desiccated coconut
Preheat the oven to 180°C/350°F/gas 4. Line a muffin tin
with 12 deep paper cases.
Mix the Greek yoghurt, oats, agave syrup, linseed and
baking powder in a large bowl. Then remove half of this
mixture to a separate large bowl.
Stir the banana and pecans into the first large bowl, mixing
until just combined. Stir the dark chocolate and coconut
into the second large bowl, mixing until just combined.
Use a spoon to divide the Banana Pecan batter evenly among
6 of the paper cases, so that they are almost full. Repeat with
the Chocolate Coconut batter.
Bake for 15–20 minutes until the muffins are golden and a
skewer inserted comes out clean. Carefully remove the
muffins from the tin and allow to cool on a wire rack.
Thursday, August 21, 2014
These oats are perfect for the summer
months because you don’t have to cook
them. You just mix everything together
and the recipe takes care of itself
overnight in the fridge. The next morning
you can add whatever topping you like.
50g porridge oats
120ml Greek yogurt
120ml milk (or water if you don’t want to use milk)
1 tsp chia seeds
½ tsp vanilla extract
Combine all of the ingredients in a
large bowl. Transfer the mixture to a
serving bowl, cover and leave to soak
overnight in the fridge.
Next morning, add the topping
of your choice and serve.
These toppings are great with Summer Oats:
These toppings are great with Summer Oats:
Chopped banana, crushed pecans and a drizzle of agave syrup
Blueberries and sliced strawberries
Grated apple and crushed raw cashews
Chopped dates and a drizzle of agave.