Month: October 2018

Salted Caramel Sauce

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Salted caramel sauce is the best topping. Ever. But the butter and sugar can be pretty unwanted. Try this date and peanut butter concoction and you’ll never go back.

sauce

My recipe serves 2, but can easily be doubled, or tripled…

1/2 cup dates

1/3 cup water

1/2 teaspoon sea salt

1/2 teaspoon vanilla paste

1 tablespoon peanut butter (or more to taste) I used Fix and Fogg’s coffee and maple p.b.

1-4 tablespoons plant milk (I used almond milk)

 

Simmer the dates in the water for a couple of minutes until they are soft. Put the whole lot in a blender with the salt, vanilla, and peanut butter.

Blend until smooth, then add milk until you get your desired consistency. Great over coconut yogurt, sliced bananas, or licked straight off the spoon.

Pre-long run breakfast of champions

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toast

Usually I would avoid processed carbs like the plague, with good reason; they wreak havoc on your blood sugar levels, have most of their nutrients stripped from them, and you feel hungry pretty quickly after eating them.

There is one time though when it’s better to put the wholegrain bread aside and reach for something white, and that’s before a long run/training session. This is because you need carbs for energy while running, but don’t want most of your body’s resources to be used digesting them at the same time! So you want to eat something that your body can digest quickly and easily.

I aim for a breakfast of a simple carbohydrate like white bread, oats or fruit for fast energy, with a bit of protein to keep me full and help me stay the distance, about 1-2 hours before I head out.

My main go-to is sandwich thins with peanut butter and sliced banana. (Bananas are a great source of potassium.) I like to add a sprinkle of cinnamon which is known to be beneficial for its effect on blood sugar. This meal will keep me going for a while, and best of all, it tastes really good!

Other days I’ll scoff a bowl of bircher muesli or porridge with some nuts. What is your go-to pre-training meal?

 

Scrambled tofu

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I’ve accepted that eggs on toast won’t be part of my life anymore, and that doesn’t make me sad because they don’t do me any favours. But it’s the recipes that have eggs as an integral ingredient that I miss. So I’m pretty chuffed with this egg replacement using soft tofu, because it means that I can make a pad thai that’s pretty close to the original!

tofu eggs

I wouldn’t eat this on toast, but it makes a great substitute in a meal. I give you scrambled tofu:

1 packet soft/silken tofu

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1 tablespoon nutritional yeast

1/4 teaspoon salt

1 teaspoon coconut oil

 

In a bowl, roughly mash the tofu so it is still lumpy and mix with the seasonings. Heat the oil in a frying pan, then toss the tofu until it is brown and hot through. Optional extras you could throw in include spring onion, chopped chilli, fresh herbs, mushrooms, chopped spinach…the list is endless!