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Inspired by the lovely Steph‘s recent post series, I thought I’d share a few of the recipes I’ve made and loved lately- all nice and easy, all super tasty!

Creamy salmon & chilli linguine I love carbonara style pasta dishes, and had a glut of salmon fillets in the freezer, so had a bash at making this gorgeous fitnaturally salmon pasta. I didn’t have any fresh mint, lemon juice or parmesan, and substituted a leek instead of the onion, and it was still sensationally tasty, and kept me full right through till the next morning! It also reheated well.

Blueberry baked porridge Another great fitnaturally recipe, this baked porridge has umpteen variations. I made mine with fresh blueberries, flaked almonds and a sprinkle of cinammon, and served it with a big dollop of Greek yoghurt- filling, tasty and super easy to make the night before and reheat in the microwave!

Wholemeal mug bread Before you decide I’ve taken leave of my senses and made bread in a mug in the microwave, calm down; the mug is involved in the measuring. I love freshly baked bread and the smell it makes in the house, and this recipe is the easiest one ever: no kneading, about 5 minutes in total spent in the kitchen and not a set of scales in sight. My kind of baking! For this loaf, I used one mug of strong white flour and one and a quarter mugs of strong wholemeal flour. The result was a yummy, crusty wholemeal loaf, which makes amazing toast!

Spicy tuna & cottage cheese jacket potato I love a good jacket potato; all crispy and golden and all fluffy inside. I eat loads of them. That is why beans and cheese have become a little boring, so I went off in search of new jacket potato toppings and came across this one. It’s delicious; I opted to miss out the coriander and the cherry tomatoes and it was just perfect. It’s simultaneously light but filling, spicy but cooling: definitely one to make again!

Greek yoghurt cookies My lovely friend Steph recently posted this recipe for dreamy Greek yoghurt cookies, and whilst the pumpkin, oat and raisin ones sounded ace, I couldn’t wait to bake the dark chocolate chip ones, and they were everything they promised to be- soft, gooey and delightful when warm from the oven. Yum!


Over the past couple of months, I’ve been trying out recipes from The Feed Zone Cookbook to help me fuel and recover from training, and I wanted to share one of my favourites with you. It’s a super quick spanish chicken and tomato stew, which is easy to prep, and then can be put in the slow cooker to be ready when you’re back from your long run or ride. Then, just cook some rice or as I do, slice up some yummy crusty bread, and you have a healthy, balanced meal to refuel.

The Feed Zone Spanish Chicken and Tomato Stew I have been trialling the Feed Zone Cookbook and Feed Zone Portables cookbook after receiving review copies from them. I have tested this recipe loads of times, including on my fellow members of Team Bear. Republished with permission from VeloPress from The Feed Zone Cookbook. Try more recipes at http://www.feedzonecookbook.com

I don’t know about you, but when I’m tapering for a big race, I use it as an excuse to catch up on things, be that blogs, emails or just having a life (we all know that includes watching The Apprentice). So as I put my feet up ahead of the White Rose Ultra this weekend, I’ve been having a nose around some other people’s blogs. Here’s what I’m enjoying reading this week:

So that’s what I’ve been reading recently- how about you?

Bet that title caught your attention, didn’t it?

I think we all agree that eating apple crumble for breakfast is a) living the dream but b) a bit indulgent, which is why I’ve created this breakfast that is as near to apple crumble as can be, but is actually packed with good stuff to power you through until lunchtime. It has everything I want in a crumble- tasty fruit, crispy topping and fills the kitchen with a heavenly smell whilst it cooks. Did I mention it’s pretty quick too? 


Bake for around 20 minutes, until the top is crispy and golden and your kitchen smells divine Dish up, top with a dollop of Greek yoghurt (I reckon vanilla flavour would also be pretty lush), and dig in!

If you’re at all like me, and can’t manage much more than grunting in response to other humans or complex tasks until you’re well-caffeinated, this works pretty well to make in an evening, and microwave in the morning, so you’ve made two days’ breakfasts in one go.

This recipe was adapted from fitnaturally’s baked porridge recipe, found here.
 
I want to love smoothies, I really do, and both Cat and Nicola have made me yummy green smoothies that I’ve really liked, but invariably, the ones I’ve tried to recreate have always had bananas in. I’m quite particular about bananas: I like to eat them only, and they can’t be too ripe, never before a race because they make me feel sick during a run, never ever in a smoothie unless they’re well hidden and certainly no artificial banana flavours.

So imagine my joy when the lovely Stephanie (not a real magpie!) offered to guest post for me, featuring a banana-less smoothie? She writes a blog that you should definitely check out: she’s got legs to die for, awesome taste in short shorts and bakes the most delicious-looking cakes when she’s not busy running marathons and being a yogi. We’re taking on the Yorkshire Three Peaks this year, and Steph is 100% in charge of snacks…

Baked Apple Smoothie

I rather love smoothies, I love them extra thick in a bowl, I love them almost juice like for a refreshing pick me up. But all my smoothies start with a banana. When I found out Sarah didn’t like bananas, I realised my boyfriend wasn’t the only weirdo banana hater and set about creating a smoothie recipe that would still be creamy and filling without the banana.
In addition my boyfriend (and possibly many of you) have seen me (or one of the million instagrams of LA hotties) drinking a green smoothie – which is one that has kale, spinach, watercress or similar added. These smoothies get particular disdain from my boyfriend. So to turn his head I snuck a handful of spinach in this one and he didn’t even notice.
The spinach makes this apple smoothie pleasingly green and the ice helps to keep it thick. The cinnamon adds a surprisingly Christmassy taste – so I’ll be revisiting this one later on in the year.
If you added some toasted oats or Granola on top I think you could get away with calling this an apple pie smoothie – why not.
I know it’s a bit American but I’ve done this recipe in cups, really it’s very flexible, use whatever receptacle you have, your favourite mug, guestimation whatever!
Serves one, easily doubled.
1 large apple, peeled, cored and sliced.
½ cup yoghurt
2 dates (if you like it sweet, I’d use 1 for me)
1 tsp flax seed The night before you want to eat/drink your smoothie: sauté (fry gently) your apple slices until the start to go soft, add ½ of the cinnamon and continuing moving around the pan until the edges start to change colour and your kitchen is filled with the smell of apple pie – sorry about that folks.
Put the apples to one side to cool down and forget about them until morning. The morning you want your smoothie: Grab your smoothie maker/blender type thing. Chuck in all the ingredients including the apple and the other ½ of the cinnamon. Put the lid on tight and whiz away on full speed until the ice has broken down – this took quite a long time in mine, as it is a bit underpowered. Pour into your chosen glass and enjoy!