Pre Marathon Food Diary

People are always really interested in what I eat. I think I get at least two question a day regarding what I’m eating, why I’m eating it, or what I’m having for dinner. Of course I get that standard question that all Vegans hate! ‘where do you get your protein…’ but my favourite question that I’ve been asked recently is;

‘Would you eat a chicken nugget for £100? How about £1,000? How about TEN MILLION POUNDS?’

Always answering no.

‘You are the most dedicated vegan I have ever met.’

I’d like to know these vegans that are choosing money over another’s life, choosing money over morals.


Since I’ve been in the last few weeks of marathon training I am getting asked foody questions more and more. Which is fine, I love it when people ask me questions and show an interest in stuff I put in my gob. So I thought I’d share it in a blog.

Now I don’t claim to be an expert in diet/training diets/meal plans. However I’ve done enough stupid big runs and enough research to know what works for me. But what I do know; making sure you are eating the right things will help you out LOADS on the day.

So here is my Pre Marathon Week in food! I may even turn a few into recipes and if there is a meal I haven’t turned into a recipe, hit me up and I’ll do it 🙂


Monday (6 days before London Marathon!)

Breakfast

Ingredients

Green Smoothie Monday Breakfast

Ingredients for Green Smoothie

1 Banana

150g Frozen Spinach

100ml Koko Dairy Free Unsweetened

300ml Water

1 tsp Superblend Greens (from Aldi, containing wheatgrass, spirulina, pea protein and loads of other good stuff!)

1 tsp Moringa powder (Adunda)

1 tsp Milled Linseed/Flaxseed

1 tsp Chia Seeds

25g Soya protein powder

4g BCAAs

2 tsp Oats

1 tsp Peanut Butter

Topping

20g Blueberries

Methods

Throw it all in a smoothie maker and WIZZZZZ!!!!

Why?

Well it’s full of loads of good stuff, a good amount of carbs, added protein because I went to Spin & the gym this morning (I know some vegans disagree with adding too much protein to, because yes we can get it from veggies and other things, and yes I do add more anyway, I just like a little added extra, sorry!), plus all those seeds & green powders add to my micros. Thumbs up!

I have this smoothie every day! I love this smoothie; if you are what you eat I’d either be a coconut, banana, a mug of coffee or this smoothie. None are particularly attractive I guess? So I like to change the toppings & blueberries were perfect for a summery day.

Lunch

Monday Lunch

Lunch was loads of salad, LOADS! With chickpeas, roasted butternut squash and a side of Be The Change café creamed Kale (creamed with homemade cashew nut butter!)

 

 

 

Snack

MyProtein Skinny Flapjack

Dinner

Monday Dinner

Dinner was shared with a lovely friend of mine, who I hadn’t seen for a little while. It was Lentil and Veggie Tacos! With homemade refried beans, homemade hummus, quinoa, spicy polenta chips and salad.

 

 

 

Homemade Crunchy Hummus

Ingredients

1 can of Chickpeas

¼ tsp easy garlic or garlic powder

¼ tsp of paprika

1 tsp tahini.

Method

Preheat the oven to 180 degrees.

Split chickpeas into ¼ and ¾ sections. Put the ¼ on to a baking tray, spay with a little oil and roast for 10 minutes or until they are a little golden brown and crispy.

While the chickpeas are roasting, put the remaining chickpeas and other ingredients into a nurtibullet or other style blender with a splash of water and WIZ!

If the mixture isn’t blending you may need to add a little bit more water.

Once the hummus is blended spoon into a serving bowl and top with roasted chickpeas.

Why?

Shop brought hummus is full of crap and loads of oil, so fatty! Making your own is so easy, healthier and you can change the spices to suit your meal, also making it crunchy is fun!

Dessert

Alpro Go On yogurt with fresh fruit.

MONDAY DONE!


Tuesday (5 days to go!)

Breakfast

Tuesday Breakfast

Green Smoothie, exactly the same as yesterday, but this time topped with prunes. Prunes are probably one of my favourite dried fruits, along with dates and figs… I realise I sound like a Nana! Haha. Did you know that that prunes are the number one food in terms of antioxidants capacity, even higher than blueberries! That’s my prune knowledge!

 

 

Lunch

Tuesday LunchLunch is almost always leftovers from the day before, and today is not different. My super healthy lentil chilli is perfect for carbing up. So another portion is perfect!

 

 

Snack

Perkier Peanut & Quinoa Bar

Dinner

Dinner was super quick and easy. Yummy dhal, with spicy sweet potato bits, roasted kale, rice and tahini. So easy I thought I’d share the recipe for the dhal.

Dhal

Ingredients (Serves 6)Tuesday Dinner

200g dry red lentils rinsed & drained

2 onions diced

1 garlic cloves finely chopped

1 tsp fresh ginger peeled & finely chopped

½ tsp chilli powder

½ tsp cumin

½ tsp coriander

2 tsp ground turmeric

1 tsp garam masala

½ White Cabbage chopped

1 Whole Cauliflower chopped

1 can Chickpeas

½ can coconut milk

500ml vegetable stoc

Instruction

Put lentils in a sauce pan and cover with hot water, stirring every couple of minutes so they don’t stick and continue to add more water so they are always just covered. Boil for 20 minutes

While the lentils are boiling, heat the spray oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, chilli, cumin, coriander, turmeric & garam masala & cook for a few minutes

Add cabbage and cauliflower and cook for a further 5 minutes

After the lentils have been boiling for 20 minutes, add coconut cream and chickpeas, and heat mixture for 5 minutes, then add it to the veggie mix with the vegetable stock. Cook on a low heat for about 20 minutes or until reduced and thick

Serve with rice, vegan naan, poppadum’s, potato bites, WHATEVER!

Why?

Literally the first dishes all Vegans learn how to cook has to be Chilli and Dhal. I don’t know anyone that was taught differently? & if that’s the case are they truly real Vegans :P. Dhal is mainly lentils, and lentils are great! They have fiber, protein and loads of good vitamins. Plus they are low in calories and fat and make you feel really full. I love lentils!


 

Wednesday

So after a busy gym day yesterday, then working at the café until late, I decided to give myself a lie in. Sleep is so important when preparing for a marathon, so I’m making sure I’m getting plenty

Breakfast

Another green smoothie of course, this time with fresh raspberries! I also got it  all round my mush, on my nose and on my glasses. Standard vegan problems

Lunch

Wednesday Lunch

 

As always leftovers, this time I made so much dhal (6 servings!) There is only one of me! So I’ll be eating this for lunch the next few days, however it makes life easier and yummy!

 

 

Dinner

So because the sun is so out and I am feeling so sunny I felt like sunny food. SUNNY! So I decided to make Lemon and Green Risotto, really carby food and it was really fresh and tasty

Lemon and Green Risotto

Ingredients (serves 4)Wednesday Dinner

2 White Onions

1 block of Tofu

2 Celery sticks

175g Risotto rice

175g Quinoa

500ml Veggie Stock

300g Frozen peas

½ White cabbage

1 Lemon, zent and juice.

1 tbsp nutritional yeast

Mixed hebs

Salt and Peppe

Method

Drain & squish tofu.

Preheat oven to 180 degrees

When tofu has been drained, cube it, spray with fry light spray and put in the oven

Chop onions and celery, and fry them in a large saucepan for 5 minutes with fry light spray. Then  add the cabbage and fry for another 5 minutes. Remove from the saucepan and set to one side

Using the same pan add the risotto rice & quinoa with a few sprays of fry light, stir the grains, then slowly add the stock, a little at a time, until the liquid is absorbed. This should take around 15 minutes

While the risotto is cooking boil the peas until cooked. Blend ½ of the peas with the nutritional yeast and a splash of water in a smoothie maker

When the risotto has finished cooking, stir in the remaining peas, onions and cabbage, tofu, lemon juice and zest

Serve in a bowl with the pea puree on top.


 

 

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