I run. I eat. I travel.

On Thursday, just as every week, it was time for the trainer run at the new Nike Store on Ku’damm in Berlin. But this time around, we were told that we’ll be accompanied by some music (hello faster pace!) and would face a surprise mid-run. Well, way to motivate the girls – I was stoked!

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Nike did an amazing job in picking the route, mostly scenic views either of Berlin sights or along the Spree river with some 50+ girls in great spirit.

We stopped right across from the Bundestag and were surprised with a bunch of balloons with the WOTN logo printed on them, where we could write down our name and our goal for the race. Clumsy as I’ll ever be, mine was: DON’T FALL! I mean it.

I can’t wait what’s in store for us until the race comes and I’ll make sure to put in the training kilometres.

Chili

Comfort food at its best – a spicy, creamy and protein packed chill for that one day (well, okay, make that a week) in spring where winter suddenly thinks it’s not over yet.

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Ingredients

3 tbs quinoa

3 tbs black lentils

3 tbs red lentils

1 can kidney beans

1 small can corn

1 tsp raw cocoa powder

1 bell pepper

1 sweet potato

100g cherry tomatoes

2 carrots

salt, pepper, chili, paprika, herbs to taste

 

Heat a tablespoon olive oil and dice the carrots, bell pepper and sweet potatoes. Roast the tomatoes, carrots and sweet potatoes until they color and smell super aromatic. I love to add a bit of rosemary here, too.

Add 4 cups of water, wash the corn and beans and add to the chill. Stir in the quinoa and lentils as well as the cocoa powder.

Turn down the heat and simmer for a good 30 minutes. Check back to stir occasionally and – if needed – add more water.

Season and add a bit of carrot green pesto on top.

Enjoy – winter’s almost over!

 

 

Thai chicken soup

One of my favourite soups, all year around. It’s so fragrant and easy to make that it’s become a real staple in the kitchen filled with lean protein and lots of vegetables.

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Ingrdients

(serves 2)

3 carrots

2 sprigs lemongrass

2 bell peppers

1/2 lemon

1/2 onion

2 garlic cloves

ginger

1/2 zucchini

1 small red chill

2 chicken filets

Finely grate the ginger, garlic and lemongrass, dice the onion. Heat coconut oil and roast the aromatics. Meanwhile dice the zucchini and carrots, add to the pot.

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Add 2 cups water and the coconut milk, stir well and add the chicken. Simmer for 5 minutes until the chicken is cooked, don’t overcook the soup since the vegetables should still have some bite to them. Add the bell peppers and chill, simmer for another 2-3 minutes and serve hot.

An easy way to turn this dish into a delicious vegan option is to simply leave out the chicken – you’ll have a fragrant soup full of flavour. For seafood lovers: serve the soup with prawns – either grilled on skewers on top or replacing the chicken in the soup. If you’re not in an area where fresh prawns are easy to get hold of, thaw the frozen ones a little bit before adding them to the soup or readjust the amount of liquid.

Enjoy!

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A salad feast

Think that’s an oxymoron? Try this recipe and think again.

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Ingredients

For the salad:

1/4 mango

1/2 avocado

2 cups salad greens of choice

1 tsp chia seeds

1 hard boiled egg

10 cherry tomatoes

For the dressing:

1 tsp honey

1 tsp carrot green pesto

1/2 lime

 

 

Dice the mango and avocado. Peel the egg and slice, if you serve it warm, it tastes absolutely delicious!

Mix all ingredients for the dressing, add to the rest of the ingredients and serve with 2 slices of crisp bread.

 

Halfway there

When I started #40daysofeatingclean I thought that 40 days is an incredibly long time to pay that much attention to what I eat. That I’ll suffer. That I’ll have a hard time. I mean… I’m too stubborn to give up, but still, I was pretty convinced this would put me to the test. After all: I’m pretty addicted to anything sweet and usually no carb gets left behind.

You know what? It’s not that bad. At all! No suffering, plenty of delicious meals, interesting reads and lots of things learned. I’m glad I invest time to take a closer look with what I’m fuelling my body. What goes into the food I eat.

I’m far from nibbling on celery sticks and having no energy – quite on the contrary: I have more energy, I don’t feel that beaten up after an intense day, I feel ready for a run whenever I want. Well. Mostly. (Also: when I’m not hungover – but since Saturday and Sunday usually are the days for long runs, that’s okay, too.

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I took it easy with running last week and did a bit more strength training to keep my shins happy and I’m not that scared of the half in Vienna anymore.

Saturday was a rainy but great 10k around one of Berlin’s lakes and Sunday was supposed to be a 10k race which turned out to be a wonderful 9k full of trails, laughter and fun.

 

Happy halftime for me – hope the same is happening for you!

It’s crucial to fuel up well before a race – eat something that you like and that you’ve tried before. You want butterflies in your stomach at the starting line because of race excitement and not because of something you ate before.

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Ingredients

(serves 2)

1/2 fennel bulb

1 garlic clove

1 tsp honey mustard

1 tbs greek yoghurt

1 tbs fresh orange juice

100g smoked salmon

pepper, salt to taste

1 handful pasta per person

 

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Prepare the pasta – I love mine al dente, but choose whatever you like best. Also: please note that if you choose to make this on the evening before a race, you may want to opt for ‘normal’ white pasta since the wholegrain version may (!) contain a little too much fiber an upset your stomach. Give it a try on another evening before a run and you won’t face evil surprises on race morning (I mean, who wants to stay in a porta potty longer that they absolutely have to? Yeah, right. I figured, I’ll warn you!).

 

Chop up the fennel and remove the outer layer if necessary, peel and grate the garlic. Heat a tablespoon olive oil and roast both until they color a bit. Add a quarter cup of water and stir in the mustard until it dissolves well. Reduce the heat and add the orange juice, the salmon and the greek yoghurt, season to taste, give everything a good stir and leave on the stove for another 2 or 3 minutes. Make sure the sauce doesn’t boil anymore and most of the water has evaporated when you stir in the yoghurt, so it won’t flake.

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Enjoy and kick ass in that race!

 

Peanut butter cups

What would life be without those sweet little treats? If you ask me, you’ll hear something between boring and impossible!

So, here’s a clean recipe for peanut butter cups – for more guilt-free happiness.

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Ingredients

For the chocolate covering:

1 cup coconut oil

1 1/2 cups raw cocoa powder

3 tbs honey or maple syrup

optional: a pinch of salt

Filling:

Peanut butter

For the covering firstly melt the coconut oil, then slowly add the honey, salt and cocoa powder. I love using a bain-marie made of steel, but a glass bowl will do the trick. Mix until you have a smooth, liquid chocolate paste.

Put about 2 teaspoons of the chocolate mix into your forms, put it into the freezer immediately and keep your chocolate mix warm and smooth. When the chocolate has hardened (after about 10 min.) place a dollop of the nut butter in the middle of each form, cover with the chocolate mix and let everything harden up in the fridge.

They will keep in the fridge for 4+ weeks (if you haven’t eaten all of them by that time!).

Enjoy!