Hurricanes Hurt My Feelings. (Training for Warriors: Weeks 2-3)

blog, Breakfast, cooking, excercise, exercise, fitness, food, Health, health,, healthy, Life, lifestyle, nottingham, ramble, salads, weight loss

Weeks 2 & 3 of warrior training are officially complete, 5 to go!

On week 2 perhaps the most notable thing to happen was that we were given a 3 day challenge to photograph everything we ate; and then whatsapp the images to our coach, Toby. Some of my fellow warriors seemed a bit dubious about photographing everything they ate, but the self absorbed, millennial, food blogger in my head was doing back flips in front of a landscape of 4th of July style fireworks. YES. A legitimate reason for taking photos of my food! My entire life (post invention of Instagram) had been leading up to the moment, and by God I intended to make the most out of it. It didn’t take me long to realise though, that when you also have a job, taking photos of literally everything you eat/drink is actually quite frustrating. Try as I might, it’s pretty darn tricky to achieve that quirky, tumblr aesthetic when snapping a green tea served in a slightly cracked mug that says ‘This Is What An Awesome Baker Looks Like’, in front of the keyboard on my work desk. Alas, I made the most of what I had and sent the pictures through. Typically, during the 3 day challenge we had a baby shower at work for my colleague Becky. I baked maple cupcakes with pink and blue swirled buttercream (gender TBC). Whilst I did manage to refrain from dunking my entire head into the tray of cupcakes,a la Bruce Bogtrotter;  I caved at the sight of pork pie and pringles. I’m not even just saying that for alliterative illustration, that genuinely was where I cracked. I’ll be interested to see what Toby makes of THAT nutritious feast.

Whilst we’re talking food, I have still been trying (in between the pork pie and pringles) to stick to a lower carb, higher fat diet. I’ve not cut carbs out completely though, because seriously, what would be the point in life? Instead I’m trying to have carbs with just one of my meals, which is usually dinner. I’ve been making a lot of recipes from that snazzy Lean in 15 fellow whose name escapes me…Joe Wicks, that’s it. I followed his insta account after a girl at training recommended it. I was actually pretty amazed that most of his recipes do only take about 15 minutes. Tonight I made his italian lemon chicken and mate…for real though, it was a party in my mouth. I feel like I’ve said that phrase several times in this blog. Dear god lets hope I don’t ever get a decent following, I’ll be strung up for lack of originality quicker than you can say boo to a goose….that’s not a phrase is it? Anyway.

Here’s photo spunk (sorry mum) of some of the stuff I’ve been eating over the last couple of weeks. Eggs and avocado have been my pretty much standard breakfast – for ease more so than anything. The weird orange concoction in the top right hand corner is something I’m using slight artistic license in naming a deconstructed fish cake. Sweet potato mashed with 10g lighter mature cheddar, garden peas and a tin of tuna, all mixed together. And yes, it might look like something that has already been digested once, but it actually tasted lovely. The bottom right picture is of leftover tandoori chicken with salad and half a packet of microwaveable rice. I knowwww I know that cooking stuff in the microwave will eventually give me intestinal AIDS and turn me into a 2 headed zombie, but sometimes you just have to pick your battles, OK? Time was of the essence and that was that.

Moving into week 3, the workouts turned into real monsters – monsters who, I’m fairly confident were trying to bin me off. On Monday, I was tired, but dragged myself out of the house knowing that I’d feel better eventually. Monday sessions are referred to as Hurricanes. When I search for the word hurricane on dictionary.com, one of the definitions is this: a storm of the most intense severity. And whilst I think that tells you all you need to know about how tough Monday’s work out was, I’d also like to really drive the point home by letting you all know I 100% had to scarper to the loos mid workout so that I could throw up my guts. Delightful, right? We were doing a lot of sprints, followed by kettlebell excercises, followed by sprints, followed by kettlebell exercises, followed by sprints, followed by kettlebell excercises and yeah. Midway through the second lot of sprints I quickly realised I’d way overestimated how fast I could go and for how long. Egrh. Lesson learned. I will say though, one thing I’ve noticed is that there have been times when I know, if I was working out by myself, I would have taken it down 10 notches and had a rest period. Whilst yes, there are rest periods during warrior training, when you’re working, you are bloody well working and that is that. So I guess that’s good.

And, to sign this off I will leave you with this.Today I tried on a pair of trousers I couldn’t do up a few months ago. They now fit.

*Que marching band, fireworks, confetti canons and mickey mouse on a freakin’ float wearing a gym kit*

 

 

 

Weirdo Quinoa – Recipe

brunch, cooking, dinner, Life, lifestyle, recipes, salads, weight loss, weightloss

So quinoa is weird, isn’t it? Yep. That’s my opening line and I’m sticking with it.

Much like cous cous, I find quinoa tastes like actual granulated cardboard if you don’t do something cool with it. I think that’s the reason a lot of people think they don’t like it. This recipe is different though. (Why does my recipe now sound like its two Malibu and cokes away from telling you it isn’t like other girls?) Try it – if you don’t like it, you can slap me in the face should you ever happen to see me out and about. (Pre-warning – please tell me the slap is as a result of this blog post, just so I know I’ve not accidentally offended somebody. Again.)

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The Mighty Weirdo: Quinoa – this is what you’re shooting for when you cook quinoa, fyi.

This recipe is great for a couple of different reasons. First of all, it’s delicious, so…yeah, always a bonus. Second of all, it pretty much covers all of your food groups. You’ve got your protein in the beans and quinoa, you’ve got veggies, you’ve got starch, you’ve got a little bit of the commonly known food group – nummies, in the feta. It’s an all-round winner.

And for even more bonus points, it’s vegetarian, and can easily be made vegan if you omit the feta. ***Yayyyy for knowing that some of your food choices haven’t contributed to the pain and suffering of innocent animals and are also v fashionable right now.***

People often seem to be in one of two camps about veganism – either the gung ho, ‘you will vegan or else you are dead to me’ camp, or the ‘*rolls eyes* but humans are carnivores’ camp. I’m neither. I like vegan food, I feel better when I eat vegan, I see and agree with all the ethical arguments; but being raised as meat eater for the majority of my life does make it very hard to make the commitment full time. And yes, I know that makes me a pussy. Baby steps.

This recipe is also good for making a big batch, then putting it in the fridge to use for packed lunches. If you’re one of those people who struggle for inspiration in that department, this might be a nice departure from the land of ham and cheese sandwiches and a packet of salt and vinegar crisps.

Anyway! Sales pitch over!

Here’s what you’re gonna need:

  • Quinoa – 2 cups (dry)
  • Water – 3 cups
  • Sweetcorn 
  • Black beans 
  • Feta
  • 1 punnet plum or cherry tomatoes chopped in half
  • 5 cloves garlic, chopped v finely
  • 1 jalapeno, seeds removed and chopped v small
  • 1 green pepper chopped into small squares
  • 1 red onion, chopped
  • 1 tbsp cumin
  • Juice of 2 limes
  • Coriander – small bunch
  • ¼ cup olive oil

Here’s how this is gonna go down.

Start by chopping up your pepper, tomatoes, garlic, onion and jalapeno. Transfer to a mixing bowl. I just find it’s easier and somehow ends up creating less mess if I get all the chopping done first.

If you’re using canned black beans, whip those out at this point and give them a rinse in a sieve before adding those to the veggies, along with the sweet corn and feta. Give it all a jumble together. If you’re anything like me, at this point you’ll be taking a second to admire the pretty colours. This step is optional, and entirely dependent on how much of a hippy you feel like being on that particular day.

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Can you paint with all the colours of the mountains? Can you paint with all the colours, of the veg? (Guess I left out the black beans)

Next is the quinoa. You’ll need to rinse this before you cook it so that it doesn’t taste bitter. Put it in a sieve, under running water. I’m never 100% sure why, but for some reason, it seems to produce little bubbles which then go away when it’s rinsed. Oooooh bubbles.

Then you want to boil your water in a sauce pan, add your quinoa, pop a lid on top of the sauce pan, reduce the heat and simmer away for about 10-15 minutes until your quinoa is soft, fluffy and has absorbed all the water. Separate the quinoa with a fork and set aside to cool down a bit, whilst you make the dressing.

I prefer making the dressing in the nutribullet, because I am a lazy, millennial so and so. If you don’t have a nutribullet, or a blender, you can still make the dressing – just use a sharp knife to chop up your coriander and give it all a mix in a bowl – simples. As it stands, I just pop everything into the nutribullet, whiz away for about 30 seconds, and there you have it.

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Looks like mould, is actually delicious dressing.

Your final step is to mix the cooled quinoa into the veggies, stir in your dressing and then try not to eat the whole bowl in one sitting. Also – try serving this with nachos and using this as the ‘dip’. So. Damn. Good.

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Oh mama.

Enjoy your weird quinoa, y’all!

 

 

OITNB & Mexcian Chicken Salad

food, Health, salads

I’m currently sat at my desk at work (I get in early, I’m not a skiver!), bleary eyed, wondering what the hell happened to me over the last 48 hours. I remember getting home from work on Friday night after doing my food shop. The rest of the weekend appears to have taken place in a blur of jump suits, Pepsi Max and pjs. To all of you seasoned binge watchers, I’m sure 13 hours of Netflix over the course of a weekend is an amount worth scoffing at, but I’m more of a 2 episodes a night kinda gal. I feel like I have a TV hangover!

Orange is the New Black season 3 was everything I wanted it to be. I loved getting to see the characters before they were locked up, and getting to understand their stories. I found myself laughing, crying and being angry in almost every episode. I won’t give away any specific details, but yes. Overall, an incredible season.

Before I fell down the Netflix rabbit hole though, I seem to remember an epic chicken salad taking place. I’m well aware that the word epic and the phrase chicken salad usually don’t fit together in one sentence, but believe me, this salad is worthy. Behold, the glory that was my Friday night Mexican Chicken Salad:

I call this my Mexican chicken salad, but please bear in mind that its architect is an exceptionally white British girl who has never set foot inside Mexico. I’m aware that this isn’t Mexican food. I suppose a more accurate name would be ‘Sort of Mexican Fajita Inspired Chicken Salad’ but I mean come on, that’s a bit of a mouth full.

So what went into this Godly dish?

Romaine lettuce, baby plum tomatoes, corn, chargrilled artichhokes, blackened red peppers, green jalapenos, warm chicken, wedges of avocado, chopped cucumber, a small handful of crushed nachos and a sour cream/garlic oil dressing to finish.

The combination of ingredients in this salad mean that it is packed with a range of healthy veggies and protein and a couple of little treats. You don’t feel like you’ve compromised a ‘nice’ meal to have something healthy, because this is just as satisfying.

I think the key with salads, particularly if they just seem uninteresting to you, is to think outside of the lettuce, cucumber and tomato shaped box. Grated carrots, red onion, slices of strawberries, black beans, artichokes, sun dried tomatoes and stuffed olives all add flavour, texture and variety to a salad. Try peeling your cucumber with a vegetable peeler for long, thin ribbons of veg rather than the traditional crunchy slices. Top with hummus, chicken breast, feta, eggs or flakes of tuna or salmon to make sure you get your protein hit.

Salads often get a bad rep, but with a bit of imagination there’s no reason they can’t be just as much of a treat as a big old dish of spaghetti marinara.