I run. I eat. I travel.

Posts tagged ‘fitness food’

Recap #40daysofeatingclean

Chocolate Easter bunnies, beware!

 

The #40daysofeatingclean challenge is over and it’s been amazing. The support and spontaneous people that joined in meant so much to me and the things I’ve learned were priceless.

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So, what were the most important lessons I’ve learnt during those 40 days?

 

First of all, 40 days without chocolate aren’t as impossible as it seems. It’s tough at times but it’s far from the level of suffering that I thought it’d involve.

 

Habit is everything. It’s amazing how fast your body adapts to new habits. And how fast you’ll get used to devoting those 15 mins to prepare something for work.

 

I’m a total sugar addict. Oh my God. I didn’t realise it was THAT bad until I found myself in all the (many many many) situations where I’d order some sugar bomb. The challenge has made me so much more aware and the decisions I’ll be making in the future will be made a lot more consciously.

 

Race days are the most wonderful cheat days ever. The feeling of ‘I DESERVE this’ is hard to beat.

 

I think it was super important to have a goal that I was working towards – with the half marathon coming closer and closer I could stay motivated way more easily.

 

Variety is key. I tried so many new and exciting recipes, mixed it up with all time favourites and was incredibly happy with the food I had at hand.

 

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I add sugar to things that NEED no additional sugar. That’s an easy one to cut out.

 

One more thing: baking cupcakes for others when it’s not cheat day sucks. It’s torture. The smell, the dough, the rising little miracles in the oven. And then you take them out, hot and sweet and perfect and… weeeell, nothing. Ugh.

 

I’ve created some new habits and I just generally listen a lot more to how my body responds to certain kinds of food. I’ve read a lot about the topic and loved it. My instagram follow list grew and grew and the timeline is now full of clean deliciousness that makes me hungry every time.

 

And: I looooove cheat days. Duuh.

 

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From now on, I won’t restrict my nutrition that much, but I’ll certainly look at patterns and question ingredients and just generally be more aware of what I eat. I couldn’t be more grateful that we were given the chance (and support!) to challenge ourselves.

Will I do it again? I think especially during times where I put lots of strain and physical stress on my body (lots of races, high levels of training) I benefit from paying that much attention to the fuel I’m giving my body. So I’ll take the learnings and I’ll try to implement as much as possible in my everyday life, but especially during race prep I could very well see myself to going back to eating completely clean. It ain’t so bad after all – or actually, let me rephrase that: it’s absolutely delicious, if it weren’t for the occasional bite of chocolate or scoop of ice cream 🙂

 

 

Mediterranean couscous

This is one of my post run favourites – warm, easy to make and absolutely delicious. Do those 5 minutes of prep work as soon as you’re back home and while this goodness is simmering hop into the shower, get back to life and food is almost ready. I mean, how great is that?! No runchies with that one, I promise.

 

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Ingredients

(serves 2)

1 cup couscous

1 cup fresh baby spinach

1 small onion

 1 garlic clove

1.5 cups cherry tomatoes

2 rosemary sprigs

1 bay leaf

salt, pepper

sage leaves fresh/dry

optional: feta to sprinkle on top, 1/4 cup white wine to add with the water

 

 

Chop up the onions, rosemary and sage, grate the garlic and heat olive oil in a pot. As soon as the oil is hot, add the tomatoes and sweat until the skin has almost popped and has some color to it – just be careful not to burn them and stir. A lot. As in: stir more than you’d think is necessary to keep the tomatoes moving. Add the herbs as soon as the tomatoes are almost done, sweat lightly and add 3 cups of water (and the wine, if you’re using some), also add the bay leaf.

Simmer on very low heat for about half an hour until the tomatoes are super soft and the water has completely infused with the herbs. When the water has reduced a little – if it really did reduce too much, add a bit more and wait until it’s simmering again, then add the couscous, spinach, salt, pepper, stir for some 3-4 minutes until the couscous is cooked. Voila, ready to serve!

 

If you follow a certain diet – pale0, vegan, no wine (sorry, but who in their right mind would do such a thing?!), the optional ingredients may not be for you – just keep an eye out, you’ve been warned.

 

Enjoy!

 

Sunshine morning

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Ingredients

1 banana

1 apple

5 kumquats

1 passion fruit

1 greek yoghurt

1/2 lime

cinnamon

 

Wash and chop up all the fruits, remove the seeds from the kumquats and cut the passion fruits in halves, then scrape out the seeds with a spoon.

Mash the banana, add cinnamon and yoghurt and mix well, add the lime juice and then top with the rest of the fruit.

Enjoy a bowl full of sunshine and deliciousness that will brighten even your most tired mornings.

 

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Do you want fries with that?

Uhhhhmmm… yeah. Duh. They’re fries and therefore delicious! We’re not talking soggy, terrible, over salted and tasteless fast food fries but fragrant, crisp and amazing homemade sweet potato fries that are whipped up in no time.

 

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Ingredients

1 big sweet potato

1 sprig rosemary

1 clove garlic

1 tbs olive oil (or coconut oil)

salt, pepper to taste

 

For the dip:

1/2 cup greek yoghurt

1/2 lime

 

Cut the potato in half lengthwise and slice it into bite sized wedges.

Fill a big bowl with water, add the potato pieces and a cup of ice. Leave the mix in there for 30 minutes.

Preheat the oven to 200 degrees Celsius.

 

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Dry the potatoes with a paper towel and add oil, chopped rosemary and garlic. Toss until all slices are covered well with oil, then place them on a cooling rack lined with parchment paper. Sprinkle with salt an pepper.

Bake for 30 minutes until well browned and flip at halftime.

 

Mix the greek yoghurt with lime juice and serve immediately.

Enjoy!!

We Own The Night – 8 weeks to go

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!

 

 

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.