Common Running Nutrition Mistakes

This is a guest blog post by Renee McGregor, a dietitian who I look up to for evidence-based information, especially in regards to running and nutrition. 

Renee is a leading Sports and Eating disorder specialist dietitian with 20 years of experience working in clinical and performance nutrition. She’s worked with athletes across the globe including supporting Olympic (London, 2012), Paralympic (Rio, 2016) and Commonwealth (Queensland, 2018) teams. She is regularly asked to work directly with high performing and professional athletes that have developed a dysfunctional relationship with food that is impacting their performance, health and career. On top of this Renee is the founder of Enspire clinic, a centre specialising in supporting individuals and athletes of all levels and ages, coaches and sports science teams to provide nutritional strategies to enhance sports performance and manage eating disorders. This is reflected in her work on social media too, priding herself on proving an educational hub for both the professional and everyday athlete. When not inspiring others with her incredible work, Renee can be found running the mountains and chasing the trails, most likely training for a crazy ultra-marathon!

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Everyone has an opinion about nutrition – why shouldn’t they? After all, we all need food to survive. However, there is a difference between anecdotal nutrition advice and actual nutritional science. On social media we are exposed to the former a lot more than the latter. What works for one person in a sample of n=1, may not work for another. Just the other day I was on a group chat where someone very boldly stated that their new vegan regime was the cause of their newly found energy and improved recovery. However, this was based on subjective information, which they had collected over a few weeks. Is this science? No – this is one individual’s personal experience with no information of what her diet had been like previously or even if any other aspect of her life had also changed which may have resulted in how she was feeling. Presently there is no evidence in the literature to suggest that a plant-based diet can improve an individual’s performance – such anecdotal evidence could cause more harm than good.

Nutritional science, and particularly sports specific nutrition, is actually quite complex. While many simply look at the impact of one particular nutrient or process on performance, this completely ignores the fact that the human body is run on an intricate system of endocrine, biochemical, immunological, physiological and psychological pathways that all work collectively.

Let’s take the keto diet as an example. This was a huge trend a few years ago and many still promote it with the idea that if we remove carbohydrate from our diet, then our body will use more fat for fuel and improve our performance but also our body composition. While on the surface this may seem to have some gravitas – take out carbohydrate and the body will have to find another fuel source to provide the body with energy – what has been completely ignored is the importance of carbohydrate intake on the hypothalamic pituitary axis, which is necessary to get adaptation from a training response. In addition, carbohydrate has a critical role in optimising immune function in those who are physically very active.

So, with this all in mind, here are some of the common mistakes often made…

 

Carbohydrates

Numerous studies have demonstrated that carbohydrate is the preferred fuel used by the body and is definitely the key to optimal performance. That said, many runners still have little understanding of how much they actually need in order to meet their requirements with many under fuelling.

As stated above, carbohydrate availability is particularly key for the hormonal cascade needed in order to see adaptation and thus progression. This means ensuring sufficient carbohydrate before, during if your runs are over 90 minutes and within 30 minutes of completing your session. While everyone’s physiology is slightly different, as a rule of thumb the requirements set are 5g/Kg BW of carbohydrate if you are running for 60 minutes a day, with this figure increasing for longer or multiple training sessions. In general, I do not encourage fasted sessions and the recommendations state that if you are going to include these, you should not do more than 2 a week and they should be no longer thank 60 minutes, at an effort of no more than 6/10. More than this and at higher efforts, potentially can result in chromic stress on your body leading to a depressed immune system, higher risk of injury and down regulation of your hormones, particularly your thyroid gland, oestrogen and testosterone, leading to further negative health consequences.

In practise, if you are training regularly, it is unlikely that you will ever have full glycogen stores and so it is essential to ensure that you consume carbohydrate at meals and snacks throughout the day. Aim to include nutrient dense carbohydrates such as oats, potatoes, whole grains, fruit and yoghurts at 3 meals (about a 1/3 of your plate) as well as including 2-3 smaller carbohydrate based snacks such as bananas, cereal bars, 2 slices malt loaf or 2-3 oatcakes with peanut butter.

One common observation I have seen is that many people view vegetables as carbohydrate, often displacing these for pasta, grains, bread and potatoes. While vegetables play a role within our diet and should be included, they are predominantly fibre which means they add bulk to the diet but not essential carbohydrate fuel.

 

Protein

There is a lot of hype around protein in the recovery phase, with many runners stressing about not getting enough to enhance recovery. Protein does play a role in the response to training and should be included in addition to carbohydrate, particularly immediately after. The general recommendations are that a recovery meal/snack/choice should provide 1.2g/Kg BW carbohydrate and 0.4g/Kg BW protein. So for someone who is 55Kg this would be 66g of carbohydrate and 22g protein and looks like a medium size baked potato with a small tin of tuna.

It is important to appreciate that the body will struggle to utilise more than 0.4g/Kg BW post training for muscle protein synthesis and adaptation. Any additional protein consumed will be used as fuel or stored as excess. Therefore, it is actually really important to spread your protein requirements out throughout the day. Aim for palm size portion of protein at 3 meals and then half this amount for snacks. This will ensure that your body always has an amino acid pool to draw from in order to repair and rebuild muscles, throughout the day, as well as preventing blood sugar fluctuations.

 

Sugar

With so much negativity around sugar, it is hardly surprising that many runners are equally concerned about their intake. While I would never advocate a high sugar diet, there are definitely times during training and competing, where sugar is the only option. During endurance events, such as a half or full marathon, the body will need an easily digestible source of carbohydrate to keep stores topped up so that running pace can be maintained beyond 60-90 minutes. Gels, jelly babies, sports drinks are all suitable options and they all contain sugar. So in this case, sugar actually enables and potentially enhances your performance.

 

5 Nutrition Staples:

  • Don’t be drawn to the latest fad – many runners will try almost anything to improve their performance. Focus on training and getting the building blocks of your diet correct first – this is going to have more impact than whether you are gluten free or not.
  • After a very hard training session and especially when you will be training again within 12 hours, taking on something like flavoured milk is an ideal choice to start recovery as quickly as possible. The combination of added sugar to the natural milk sugar causes insulin to increase in the blood. Contrary to what you might think, this is actually really important. Only when our insulin levels are raised, can we draw carbohydrates and protein into the muscles to start the recovery process.
  • Always practise your race day nutrition – the worst mistake you can make is to use what is available on race day without previously having tried it –this could have real negative effects on your performance.
  • Work out what is right for you – just because your training partner swears by a bowl of porridge every morning, this does not necessarily mean this is the right fuel choice for you.
  • You don’t have to eat less on your rest day – for most this will fall between two training days so it is the perfect opportunity to recover and then refuel. By being consistent with your nutrition, you will also allow for consistency with your training which allows for progression.

 

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If you enjoyed this blog post, go and check out Renee on Instagram and share this post!

Protein – how much do we really need?

Are we whey too obsessed?

One of the questions I am asked most frequently when people learn that I am vegan is ‘but how do you get enough protein?’. It’s an understandable query – the last few years have placed so much emphasis on protein as the answer to all our health and fitness queries, it’s hard not to believe that the more protein we eat, the healthier we are.

But is protein really the be-all and end-all of a healthy diet? How much protein do we really need and what are the best sources? Are protein powders good or a waste of money?

Contrary to popular belief, if you eat a wide variety of foods containing plenty of wholegrains, meeting your daily protein requirements as a vegan is not too difficult. One argument against veganism is that there are very few ‘complete protein sources’ (protein sources containing all nine essential amino acids we need in our diet. Whilst complete proteins sources are primarily found in animal products, such as meat and eggs, consuming a mix of plant-based foods means it’s possible to consume all essential amino acids in a vegan meal, e.g. peanut butter on toast, or rice and beans.

It was indeed once thought that vegetarian and vegan diets couldn’t supply adequate amounts of the necessary amino acids, but updated views suggest that “protein from a variety of plant foods eaten during the course of a day typically supplies enough essential amino acids when caloric requirements are met”.

The protein shake market has been booming for several years now – check my last promotion of protein supplements from a year ago below! 

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I've been so excited to get back into a good routine of working out recently. Fitness will always be a part of my life, but the amount I train varies from week to week – sometimes it's only twice, occasionally it'll be everyday! 💦 The time I'm happiest though is when I've got 4 or 5 workouts planned for the week and they work a different thing every day! 🙌 I get easily bored, so planning intense, varied workouts keeps me (and my body) on my toes! 🤗 Post intense workouts I've started drinking @forgoodnessshakes vegan protein shakes because MY GOD my muscles need it 😂 I can thoroughly recommend the chai and choco flavours from @musclefooduk if you're interested! 🤤 #protein #training #trackandfield #traininsane #veganprotein

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Supplements or food?

Protein supplementation is big business – in the UK we spend more than £66m a year on sports nutrition products, and research suggests that around 25% of us have consumed some sort of sports nutrition product in the last year. Thanks to this market boom, there are plenty of great protein supplements out there (as well as some really, really bad ones), but protein is thought to be best consumed primarily in food rather than supplements for a number of reasons.

According to Euromonitor figures, which cover ready-to-drink beverages, protein powders and protein bars with a minimum of 20g of protein, the sports nutrition market has grown by about 160% since 2011. Another market analyst, Nielsen, said there was a 63% rise in sales of protein bars in 2015, compared with the previous 12 months, while Mintel figures, published in August, said there were 40% more launches of high-protein products in 2016 compared with 2015 – The Guardian.

  1. Protein powders lack vitamins, minerals and fibre that you get from eating food, which are important in every diet
  2. Many protein powders contain artificial chemicals, such as sweetener, which may have some negative health effects if consumed in large quantities, and taste kinda weird.
  3. Excess protein is either excreted in urine or stored as fat and can lead to weight gain. Just because shakes are drinks, it doesn’t mean they don’t contain calories. It is harder to overeat on a meal, which is usually much more satisfying.

Having said that, protein powders can make a quick and easy ‘snack’ after a workout, which is why so many people take them. If you struggle to hit daily calories, they can be a useful way of increasing them, but using them in lieu of a meal, for example, can lead to decreased overall nutrient intake, which is best avoided.

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How much protein should I be eating?

The recommended daily allowance of protein is somewhere between 0.8g and 1.2g of protein per kilogram of bodyweight. Certain factors can push you towards the higher end of this, such as having a very active lifestyle, and older people also have higher protein requirements, but the majority of people are fine towards the lower end of the scale. In fact, some evidence suggests that reduced protein consumption is linked to increased longevity. However,there is little evidence to suggest that eating excess protein is harmful for an otherwise healthy adult, but excess protein cannot be utilised by the body, which is why protein supplements are possibly more fuss than they are worth: excess protein will go straight though you, so you’re literally flushing money down the drain!

 

So what are the best plant-based sources of protein?

Tofu

Tofu is derived from soya (another great source of protein) and can be cooked in many ways, taking on the flavour of whatever it is being cooked in. 100g tofu provides 8g protein and is also incredibly low in fat.

Oats

While you may think of oats as a carbohydrate, they are also one of the best vegan protein sources. Oats pack a protein punch at 10g protein per 100g! Buy whole or steel-cut oats rather than instant to get the full benefits.

Quinoa

Whist not extremely high in protein (4g in 100g cooked), quinoa is one of the few plant-based foods that is a complete protein. Contrary to its appearance, quinoa is actually a seed, but makes a great alternative to other carbohydrates.

Pulses

Pulses, such as lentils, chickpeas and beans are not only extremely healthy, but also cheap and easy to chuck into any meal. Chickpeas come in at 7g protein per 100g, lentils at 8-9g protein per 100g and peas at 7g per 100g. These should make up a large proportion of any plant-based diet.

Peanut butter

Although high in fats and therefore best consumed in moderation, peanut butter contains 25g of protein per 100g, making it also an excellent (and cheap) source of protein. When combined with wholemeal bread, it acts as a complete protein source (i.e. all essential amino acids are present).

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Meal prepping is NOT my forte, but my god is it useful when you've got a busy few days ahead! I'm so organised with everything EXCEPT my weekly shop, and since last week was so manic, I was SO relieved to be able to get a same day delivery from @amazonfresh for that week's food prepping 🤗 This kale falafel salad is not only easy to make but also incredibly delicious and nutritious AND when you shop at @amazonfreshuk it's super cheap too #winwinwin 🙌🏼 Can be eaten hot or cold 😋 Recipe in comments! 🥗 Swipe to see all the ingredients! Min spend £40. First time customers only. Offer ends 30th September and code FRESH20 gets you £20 off over £60 spend 🥳 #ad #veganrecipe #mealprep #veganmealprep

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Summary

What’s important to remember is that you don’t have to eat a steak in order to consume adequate amounts of protein. All foods contain a mixture of fats, protein and carbohydrates in differing ratios. Eating a varied and wholegrain-rich diet is a simple way of ensuring you are consuming enough protein (and vitamins and minerals) everyday.

Eating a healthy plant-based diet doesn’t have to be expensive or difficult, and even if you are extremely active, you can rest assured that you are probably consuming enough protein day to day.

For what it’s worth, I consume protein powder from time to time. If there’s a chance it’ll make my DOMS (delayed onset muscle soreness) better after an intense workout, I’m happy to try it. Having said that, when I run out I rarely bother buying any more, because I know the benefits are marginal. Some protein powders taste great though, so they’re nice as added flavouring in cereal, smoothies etc! Just bear the above in mind if thinking about purchasing some.

What are some of your favourite vegan high protein meals? Do you take protein powders?

Header image by Caylee Hankins featuring Rickel White, my boxing coach (who doesn’t take protein as far as I know)! Check them out and come and find me on Instagram.

Wheat – friend or foe?

This post is a guest blog by Nutritionist and Registered Dietitian Dr Megan Rossi. Follow her instagram here or visit her website

 

Confused by all the anti-wheat hype? Here’s the low down on the evidence behind whether or not wheat is for you. Grain-based foods, including wheat, are an important source of nutrients, such as B vitamins needed for cell metabolism and dietary fibre for gut health. In addition, any diet that unnecessarily restricts food groups can create nutritional imbalances. In fact, many foods advertised as wheat-free have added sugar and fats to compensate for the functional qualities of wheat.  What’s more, recent studies including over 300 000 people (without coeliac disease) have suggested those with low intakes of wholegrains compared to those with high intakes have an increased risk of type two diabetes1 and having a heart attack2.  So typically my answer to the common question “Is wheat bad?” is no! Whole-grain wheat (which is the minimally processed type of wheat) is healthy for the majority of people.

HOWEVER, there is a subset of the population who don’t tolerate wheat, which is typically related to one of three wheat components:
1) Gluten (type of protein in certain grains including wheat, rye and barley) main conditions: Coeliac disease– requires strict avoidance (effects 1% of the population3);  & Non-coeliac gluten sensitivity (NCGS)- newly defined condition with mechanism poorly understood (effects 1-6% of the population4)
2) Wheat proteins (proteins in wheat, other than gluten) main conditions: Wheat allergy– requires strict avoidance (>0.2% prevalence in adults1); & Non-coeliac wheat sensitivity (NCWS)- suspected crossover with NCGS.4
3) Fructans (fermentable carbohydrates found in many foods not exclusive to wheat) condition: Irritable Bowel Syndrome (IBS) (15% prevalence5)- does not require strict avoidance of wheat nor is it known to carry any long-term health risk, although the associated gastrointestinal symptoms can be debilitating.
Non-coeliac gluten/ wheat sensitivity is a newly defined condition that recognises a wide spectrum of gastrointestinal and extra-intestinal symptoms including brain fog and fatigue. Given the co-existence of gluten and other wheat proteins in many foods identifying the culprit component ie. gluten vs. other wheat protein such as amylase-trypsin inhibitor (ATI) can be difficult which is why the terms NCGS and NCWS are often used interchangeably. The gold standard method to diagnose NCGS and NCWS is a placebo-controlled food challenge using isolated gluten and wheat protein.

If you suspect you react to wheat your first step should be to rule out coeliac disease and wheat allergy with your General Practitioner. It’s important you take this step so that you can determine how strict you need to be with your gluten/wheat exclusion, for instance, even traces of gluten from cross-contamination using a chopping board or toaster can have serious consequences for people with coeliac disease and wheat allergies. Once these have been ruled out the next step is to see a registered dietitian who can help identify whether you have NCGS/NCWS or instead are reacting to fructans (which may form part of a larger group of food exclusions known as FODMAPs). Unfortunately, there is no blood/breath/stool test that can accurately determine food intolerances, other than lactose intolerance (so please don’t waste your time or money!).

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Dr Megan Rossi is a Nutritionist and Registered Dietitian with a PhD in the area of Gut Health. Megan works as a Research Associate at King’s College London and Consultant Dietitian across industry, media and has just opened up a Gut Health clinic on Harley Street in London. To keep updated on the latest gut health news connect with Megan on social media @TheGutHealthDoctor
Web: www.drmeganrossi.com

References:

  1. Zong G, Lebwohl B, Hu F, et al. Abstract 11: Associations of Gluten Intake With Type 2 Diabetes Risk and Weight Gain in Three Large Prospective Cohort Studies of US Men and Women. Circulation. 2017;135:A11-A11.
  2. Lebwohl B, Cao Y, Zong G, et al. Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study. Bmj. 2017;357:j1892.
  3. British Allergy Foundation. 2016. allergyuk.org.
  4. Canavan et al. The epidemiology of irritable bowel syndrome. Clin Epidemiol 2014; 6:71-80.
  5. Giorgio et al. Sensitivity to wheat, gluten and FODMPAs in IBS: facts or fiction? Gut 2016; 65:169-178.

 

 

Rhiannon – Winter wellness

This is a guest blog post by leading Harley Street nutritionist Rhiannon Lambert, taking us through some advice to keep us fit and healthy this winter. Find Rhiannon’s socials at the bottom of the post and enjoy!

 

As we enter these next few cold wintery months, our immune system can often get shot down by illness, whether that is cold and flu, sore throats or generally feeling exhausted. But what can we do to keep our wellness high and working in the winter?

Following a balanced diet full of nutrient dense foods such as complex carbohydrates, proteins, healthy fats and of course vegetables and fruit are the key to a successful healthy winter. While there is no, one food that dispels infection, there are plenty of foods that can be introduced to help prevent infection and keep your body fit and healthy.

 

5 KEY STAPLE FOODS FOR IMMUNE SYSTEM:

  1. Citrus Fruits

Citrus fruits are full of Vitamin C, which is known globularly for its benefits to the immune system. Vitamin C is highly concentrated in immune cells that help fight infections fast, and since our bodies do not produce or store it, we must source it from the diet! Popular citrus fruits include; oranges, lemons, limes and grapefruit. Have a piece of fruit for a snack, or infuse your water intake with lemon and lime!

  1. Spinach

Spinach is also a brilliant source of Vitamin C. But additionally, spinach is full of beta carotene and antioxidants, which increase the ability of your immune system. Spinach is also a darky leafy green, which we hear so much about as they are full of vitamins such as A, K, C, and B and minerals such as magnesium and calcium.  Cook your spinach, or eat it cold, either way claim the benefits of spinach.

  1. Ginger

Spice up your foods. You can even try a whole range of spices such as garlic, chili peppers, and turmeric to boost immunity and enhance circulation. Ginger is great to remedy a sore throat, and acts as an anti-inflammatory. Ginger is great in hot water on a cold winters morning, as well as in autumnal soups.

  1. Yogurt

When buying Yogurt, it is always important to look for one that contains “live and active cultures” as these cultures will stimulate your immune system to fight infection and disease in your body. Yogurt is also a great source of Vitamin D which can often be low during the winter months, but is needed in the diet as it can be beneficial to the immunity. A thing to note, often pre-flavoured yogurt contains high amounts of sugar so try to choose a plain yogurt and top with your own fruit for flavour!

  1. Protein

Everybody in their lifetime has been given chicken soup or broth when they are ill in bed.  Poultry, such as chicken and turkey is high in Vitamin B6. This vitamin plays a vital role in many chemical reactions in the body, such as forming new and healthy red blood cells.  Additionally, when making chicken broth, the use of boiling the bones holds benefits such as gut healing and immunity.

Vegetarian sources of protein, especially pulses, contain tons of fibre and nutrients to keep you fighting fit. Quinoa has a complete amino acid profile, which is excellent for the building blocks of protein (the structure of our body) and add some pulses to your meals. Pulses can also be a great source of iron and B vitamins providing you with energy and ensure your veggie sources are fortified as often as possible to get B12.

In total, we should be focusing on not only macronutrients, but the micronutrients that are often forgotten, such as vitamins A, B and C, and minerals such as Iron and Zinc.

Apart from keeping our diet full of goodness, there are other ways to keep your body both mentally and physically well in the next coming months.

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Follow Rhiannon on her Instagram to see delicious food like this!

EXERCISE

Getting out and about, breathing in fresh air does your health a world of good. But also exercising stimulates the release of endorphins which makes you feel “happy”.

 

CLEANLINESS

Illness can spread fast in a home, especially the common cold. Preventing infection from spreading around the entire family is vital, and cleaning surfaces, door handles and objects that everyone touches; TV remote, toilet handle can minimise contamination from family member to family member.

 

REST

Taking enough time for yourself, to recuperate can be beneficial for your health. Getting enough sleep at night can make a big difference when waking up the next morning. We all know when we don’t get enough sleep we feel grouchy, and this can affect the rest of the day, and even your immune system. So be mindful in the winter months, give yourself rest to maintain your health.

 

There are so many ways to a healthy winter, and most are basic. Eat well, sleep enough, and get out. Most seem like common sense, but making an active effort to follow through can be beneficial in the long run and the key to winter wellness.

 

Don’t forget you can pre-order Rhiannon’s book, Re-Nourish, released on the 28 December 2017!

 

Vegan pumpkin soup (and more)

The season for pumpkins is undoubtedly now, but what do you actually do with them? Do you carve them and then leave them to rot? Or buy pumpkin spiced lattes in ode to Halloween? Well let me tell you – pumpkins are a hugely under-rated vegetable (actually technically a fruit), filled with all sorts of vitamins and minerals, including carotenoids (great for your eyes), fibre (keeping you fuller for longer), vitamin C (to help fight off those winter colds) and potassium (good for lowering blood pressure)

Looking at a pumpkin though, you might think ‘what the hell do I do with this’? I know I sure did – I wasn’t even sure how to cut it! The great thing about pumpkin it can be used in a huge variety of dishes. Almost the whole pumpkin can be used too, including the seeds.

To cut, I used a serrated knife and cut it in half, before scooping out the seeds into a bowl. See further down on what to do with the seeds! This soup is super (souper) easy to make, makes enough to feed a family and is a perfect side or starter at a dinner with some crusty bread and, for non-vegans, cheese (I recommend gruyere).

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Pumpkins come in all shapes and sizes

Ingredients:

  • 1 pumpkin
  • 1 onion
  • 200ml vegetable stock
  • 1tbsp vegetable spread (or butter if you’re not vegan)
  • Olive oil
  • 4 garlic cloves
  • Salt and pepper

 

Method:

  • Preheat the oven to 200 degrees
  • Cut the pumpkin in half, remove the seeds and pith (see bottom with what to do with the seeds) and cut the halves into three each.
  • Score a crisscross pattern into the quarters and place on baking trays covered in baking parchment or tinfoil.
  • Pour olive oil on top of the pumpkin and sprinkle the salt and pepper on top
  • Roast for 30 minutes until soft when poked
  • While the pumpkin is cooking, dice the onion and fry until brown in a saucepan
  • Add the vegetable stock and simmer until pumpkin is cooked
  • Remove the pumpkin from the oven and leave to cool enough to touch it
  • Cut away the flesh from the skin of the pumpkin and place in the food processor
  • Add the vegetable stock and onion mix
  • Blend (in batches if need be)
  • Add salt and pepper to taste and serve!

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To use the seeds: wash using a colander and remove the pith (the orange gooey bit) from them. In a bowl, coat in olive oil, salt and any other seasoning (I LOVE a little curry seasoning for this). Spread on a baking tray and cook until crunchy and very lightly browned. Make sure not to burn! Enjoy as a healthy snack any time of day.

 

OK, so I absolutely hate waste, and sadly soup is hard to make with skins, so what do you do with all those leftover skins? I have 2 ideas – pizza and miso-glazed pumpkin.

 

Miso glaze:

  • 1 tsp miso
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1tsp lazy garlic/garlic paste
  • 1tsp lazy ginger/ginger paste

Mix all up and spread on the skins. Bake in the oven for another 15 minutes.

 

Pizza:

  • Tomato paste
  • Oregano
  • Cheese (vegan or real)

Spread the tomato paste on the skins, top with grated cheese and oregano. Bake in the oven for another 15 minutes. Enjoy!

 

I hope these recipes give you some ideas of what to do with one of the most under-rated and best value vegetables/fruits out there. My advice would be to go on Halloween or shortly after, stock up and make all of the above recipes! How do you use your pumpkins?

Shoot with David Wren

Here are some photos from my recent shoot with the amazing David Wren, one of my favourite to date!

I look forward to sharing the rest of these on my instagram too 🙂 Hope you like them as much as I do!

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For shoot enquiries please email meldunbar@wmodel.co.uk or beatrice@wmodel.co.uk

Nutrition pre and post workout

When you’re training hard, whether it’s for a race, match or just life in general, you’d be wrong to think that your hours spent training are all that’s important. The amount you train can only get you so far – your food intake fuels your training and so what you eat can determine your progress day by day. Trying to workout without any fuel is like trying to go on a roadtrip without filling up with petrol: you’re not going to get very far!

If you’re working hard on your regime it’s important to compliment it with a good diet. Learn the best foods to eat before and after your workout to get the most out of your training.

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Make sure you fuel yourself properly before doing intense exercise (photo by David Wren)

Before you workout

When it comes to fuelling for your workouts carbs are your best friend (hooray!). They can provide energy that is easily accessible to your body and means that you won’t burnout half way. Complex carbs will keep you fuelled for long periods of time, whereas simple carbs are immediately available for your body to use, and are helpful for that extra kick of energy. If you’re training hard you’re also likely to sweat a lot, so consider eating something that has a little salt/minerals too (bananas!).

Food is important, but be careful of eating too much, too close to your workout. After we eat (especially carbohydrates and large meals), we release melatonin, the hormone that prepares us for sleep. Try to eat around 2h before attempting an intense workout. The smaller the snack and the less intense the workout the closer together they can be. Boost your energy without causing a food coma by eating something like these (and don’t forget to keep hydrated!):

  • Fruit (banana)
  • Slice of wholemeal toast and an egg/ ¼ avocado
  • Energy ball
  • Small smoothie

 

After you workout

Your body has worked hard for you during your training session, breaking down muscle fibres to rebuild new, stronger ones. You will have depleted your glycogen stores in your muscles too, especially with endurance exercises, so these need to be restored. However, be careful of the ‘I earned this mentality’ – whilst a protein shake or lean protein and toast may help, it doesn’t follow that an entire extra meal and packet of crisps will be better! Try one of these balanced options within 30 minutes of ending your workout to replenish your muscles without ruining your progress:

 

  • Wholemeal toast, peanut butter, ½ banana
  • Protein shake with berries
  • Low sugar protein bar or ball (preferably homemade)

 

There are so many contradictory pieces of advice out there when it comes to fuelling your workouts. It doesn’t help that all our bodies are different, as are our training styles, goals and lifestyles. What really matters is finding something that works for you and your routine. You should do what feels good and healthy to you – some people can’t eat at all before a workout, others can’t finish a workout without food. What is most important is that you’re feeding yourself enough of the vital nutrients to achieve the fitness gains you want to see – our bodies are engines designed to run on the fuel of food, and deprivation will lead to minimal improvement, if any.

 

What I do:

I eat up to 1.5h before a workout, usually something small like a homemade oat biscuit, slice of toast or banana. If I’m really tired and I know I’ll be working out later, I’ll also have a coffee a few hours before, but I save this for emergencies so it continues to have an effect! After I workout I’ll just have a simple protein shake with milk to allow my muscles to recover, but at the next meal (usually dinner) I’ll eat carbohydrates to replenish lost glycogen stores.

Healthy quorn cottage pie

Recipes that will feed you all week, or feed an entire dinner party without a fuss are definitely some of my favourites. Coming home from work, sometimes all you want is something that you can shove in the microwave or oven and eat, and sadly the number of healthy options are limited. This cottage pie packs in 5 vegetables (although you can add as many as you like), protein and hella flavour, all for next to no money per portion and less than an hour spent in the kitchen.

I am all for sustainability, and sadly eating meat is one of those things that, for me, cannot be justified no matter how good it tastes (I actually don’t like meat at all, but know that lots of people do). This recipe works for anyone who enjoys meat but also wants to reduce consumption. Quorn is an amazing substitute for meat that is very high in protein, low in fat and has a much lower carbon footprint than any meat. Read my reasons for being pescetarian. Either way, this dish is easy, delicious and super healthy – definitely one for your weekly meal prep!

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Use seasonal and local vegetables where possible – read why

Ingredients:

  • 2 large sweet potatoes
  • 1 large red onion
  • 1 clove garlic
  • Olive oil
  • 1 medium carrot
  • 1 large courgette
  • 1 pepper
  • Vegetable stock
  • 2 tbsp soy sauce
  • 300g quorn (I get mine frozen)
  • Turmeric, chilli, salt, pepper
  • 30g cheese (optional – for a vegan option omit or use vegan cheese)

Method:

  • Boil the kettle and preheat the oven to 180 degrees C
  • Scrub the sweet potatoes and chop into small chunks to boil (I don’t peel them but if you’d rather do that feel free – leaving them as is increases the fibre content)
  • Finely chop the onion and fry with some olive oil and the garlic clove
  • Finely chop the carrot, courgette and pepper and add to the mix, stirring until soft and browning
  • Drain the sweet potatoes once soft, saving 200ml of the water
  • Add the quorn mince to the vegetables
  • Use one stock cube, stir into the hot water, add the soy sauce and pour over the vegetables and quorn
  • Leave to simmer for 10 minutes (or less if the quorn is not frozen)
  • Pour the veg into a large dish
  • Mash the potatoes, adding the spices and salt and pepper
  • Top the vegetables with the mashed potato and sprinkle over the grated cheese, if using
  • Cook for 25 minutes in the oven, until browning at the top
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Before being cooked

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The final product. Enjoy!

Chocolate protein truffles

This recipe is a staple that should always be found in your fridge if you’re into fitness or love chocolate. The only problem is, as soon as you make them, they’re basically gone straight away, especially if you have sisters! But at around 30 calories a bite, you can make a few batches and not feel terrible if you eat them all (been there, done that, no regrets).

Per ball – P: 4.1g, C: 0.6g F: 1.4g, 30 calories

Ingredients:

  • 120g protein powder of choice*
  • 50g cocoa powder
  • 50g ground almonds **
  • 150-200ml almond milk
  • Honey/agave/maple syrup (optional, to taste)

* I use nutristrength chocolate whey isolate. You can use vegan protein but you may have to use more milk. Salted caramel and various other proteins work really well here too! Experiment and let me know what you come up with.

** If you like peanuts, peanut flour created smores truffles – SO GOOD

Method:

  • Mix the dry ingredients together make sure they are well blended.
  • Add the milk slowly, mixing as you go. I usually use around 170ml with whey protein. You may not need the full 200ml
  • Add the honey/sweetener at this point and mix in
  • You should get to the consistence where it is extremely hard to mix but not dry.
  • Wet your hands and grab small (walnut sized) balls of mixture and roll into a ball (the mixture, not you)
  • Pour cocoa powder onto a chopping board/flat surface. Roll the ball in it using your palm.
  • Store in the fridge (best when eaten cold).

Enjoy!

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F45

F45 originated to combine the most dynamic and effective training styles to date and make them available to the masses. The classes are highly structured (with the structure depending on the class you go to) where you spend a particular amount of time at each station, carrying out an exercise for a set amount of time before either moving on or doing the same exercise after a short break.

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Pros: The exercises aren’t complicated and are demonstrated at the beginning of the class. They are also displayed on the boards at the front of the room so that if you forget what you’re supposed to be doing, there’s something there to guide you. The boards at the front also count down your time at each station, rest periods and show how far through the class you are, which is great if you’re lacking motivation or don’t think you’ll make it through the class! Also, although a lot of people can fit into a class there are also multiple trainers – I’ve always had either 2 or 3 which is useful if you need someone to motivate you. My first class was fun – I sweat loads, had plenty of endorphins afterwards and felt like I had fit in a good workout in a relatively short amount of time.

 

Cons: Much though I love to get my sweat on, I feel like F45 is all about the calorie burn and not so much about technique or quality, or the reasons behind each exercise. I’ve done a lot of training and whilst I’m no expert, I feel like a lot of the exercises lack direction or purpose and are more there to keep your heart rate high (which they do with reasonable success). In addition, in most of the classes I’ve been to the emphasis is getting in as many reps as possible in the time given, which doesn’t lie well with my ethos of ‘time under tension’ and ‘move with purpose’. Sit-ups can be really great, but if you’re trying to get in as many as possible in 45 seconds the chances are you’re not doing them as well as you could. To be fair to F45, there is nothing there saying you have to fit in a certain number of reps, but the feedback from the trainers during the session suggests that speed is more of a priority than technique.

 

I enjoy F45 for the sweat-fest that it always is. However, in my most recent session I burned a mere 370 calories, which whilst it is 100% NOT the reason I train, is somewhat disappointing considering that seems to be the entire aim of the class. F45 is not alone in this, and as someone recently said, there has been a rise of classes that are all about ‘fast fitness’ – sweating for 45 minutes without much focus on form etc.

 

So would I recommend F45? Absolutely – when I first went I loved the high intensity and fast-paced atmosphere. However, as I become more ‘in tune’ with my body and now workout for health and flexibility more than just aesthetics, I start to see flaws in most workouts. These ‘fast fitness’ workouts are great when you’re first getting into fitness but leave something to be desired when it comes to training with purpose.

 

All opinions here are my own. I am not a qualified personal trainer but have done my fair share of different workouts over the years. I would always advise people to find a workout that gets them moving and that they enjoy. If you love this class, I cannot see how that could possibly be harmful to you, so please continue! I know I’ll continue to go if I want to sweat a lot, but unlike some other classes I do, it won’t be my weekly go-to workout.

 

Price: £20 for 7 days when you register (great deal!), but otherwise £25 per class.

10 class bundle for £200

Visit: https://f45training.co.uk

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