It’s been a wee while since I had a guest blogger on here – and I really am sorry for that as I blooming love them! I absolutely love them because; a) it’s great to be a little nosy and find out about how runners got started running; b) I like finding out about races that I’ve never heard of before; and c) (this is possibly my most favourite) hearing the incredible hints, tips and advice.
Today on ‘Why do you run?’ we have the pleasure of having Jamie. I’ve followed Jamie on Instagram now for a couple of years; no matter the weather, the workout or the time of day, she always has this huge smile on her face. I highly recommend you checking her out on IG and her blog (links are below).
I would never in a million years have thought I’d be able to make a gluten free and vegan pizza base from scratch, but I promise you it’s not hard and you’ll absolutely love it.
This pizza could be a large pizza for one or perfect for sharing; typically my husband and I share one, and that gives us 4 slices each.
I only discovered the wonders of Epsom salts a few years ago – and now a week doesn’t go by when I’m not chilling in the tub to help relax my muscles and loosen stiff joints. But not only does it help after a strenuous workout, it can help to draw toxins out of the body, improves the immune system, and relaxes the nervous system. Read More
You are in a training cycle, but you are due to go away on a vacation/business trip; what do you do with your training while away?
Firstly, be honest with yourself, will you be able to fit in any workouts while away? Read More
The other day I bought 10lbs of tomatoes for $10 from a farmers market! I didn’t really put any thought into what I would do with them, I just knew it was too much of a good deal deal for me to pass up.
Turns out 10lbs is 25 tomatoes! I used some for a stir fry, some were roasted in the oven, others went onto a homemade pizza, and that left me with 12 tomatoes to make a tomato soup/sauce.
When it comes to soups and sauces I typically throw whatever I have into a pan, simmer it until the veggies are soft and then serve. So feel free to amend this recipe to whatever suits you.
Finely slice 1 small red onion and 3 garlic cloves (optional) and add to a large pan with 1 tbsp of coconut oil.
On a medium heat cook the onion until it goes translucent (approximately 5 minutes).
Roughly chop 12 tomatoes and add to a large pan.
Gently simmer until the tomatoes are soft.
Add in 500ml of vegetable broth.
Add a sprinkle of sea salt and pepper.
Once the mixture has cooled, add to a blender to make smooth, or use a masher for a chunkier sauce.
Into a blender, add 1 cup of soaked cashews with 1/2 of water and blend until smooth and creamy.
Add the cashew sauce to the tomatoes to add a creamy element.
This sauce can be used as the base for a pasta sauce, curry, or simply served as tomato soup.
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I don’t know about you, but for me autumn/fall equals soup. So recently I’ve been on a soupfest making so many that my freezer is now jam-packed full.
This yellow split pea soup requires only 4 ingredients – sweet potatoes, carrots, yellow split peas, water, and if you want you can add in salt and pepper. Read More
Whether you’ve just run a race and are looking for your next challenge, or haven’t raced in a while but would like to have a goal to work towards, ask yourself these 3 questions. Read More