Do you eat to train or train to eat?


Do you eat to train or train to eat?  Trust me you don’t want to do the later.  Opting to eat for your training, sport or daily activity will completely change the way you look at your food and the way you eat.  Even though I must admit – on occasion it it nice to have a foodie treat after a long training session or race.we are still human – right (some may argue that we are not normal humans though)?

Here are 2 fantastic recipes that will get you eating clean in no time.  Left-overs are great the next day rolled up in rice paper  for a gluten free, fresh and healthy lunch.

sweet potato and zucchini fritters

Sweet Potato & Zucchini (courgette) Fritters

Serves 4

  • 2 zucchinis, grated
  • 1 sweet potato, grated
  • 1 red onion, finely sliced
  • 1/2 cup coriander leaves, roughly chopped
  • 3 eggs lightly beaten
  • 1 cup of almond meal
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • 3 tablespoons coconut oil
  • 1 cup of plain greek yogurt
  • juice of 1 lime
  • zest of 1/2 lime
  • 1 cucumber diced
  1. Place the grated zucchini in a sieve and press down firmly to remove excess liquid.  Transfer to a sheet of paper towel and give it another squeeze.
  2. In a large mixing bowl, combine zucchini, grated sweet potato, onion, fresh coriander and eggs.  Mix well.  Add almond meal, ground coriander, cumin and seasoning.  Scoop heaped tablespoons of the mixture and use your hands to form them into 8 medium sized fritters.
  3. Heat coconut oil in a large frying pan over a medium heat.  Place fritters in a pan, squashing them down slightly with the back of a spatula.  cook the fritters on each side for 3 mins or until golden brown.  rest them on paper towel
  4. DRESSING: combine yogurt, lime juice, zest and cucumber in a small bowl and season to taste.  Serve fritters with a dollop of lime dressing.

TIP:  keep the skin on the sweet potato – just wash well.

rainbow detox salad

Detox Rainbow Salad with almond butter dressing

Serves 4

  • 1 large carrot, grated
  • 1 granny smith apple, grated
  • 80g rocket, washed and dried
  • 40g baby spinach leaves, washed and dried
  • 1 red capsicum, roughly diced
  • 120 g cherry tomatoes, halved
  • 1 large avocado, cubed
  • 1/2 cup goji berries
  • 3 tblsps pumpkin seeds
  • 3 tblsps sunflower seeds
  • 3 tblsps almonds
  • 1/2 cup shelled pistachios
  • 1 cup of coriander leaves, chopped
  • chili flakes to taste
  • 2 tabsps almond butter
  • juice 1 lemon
  • 2 tblsps olive oil
  • salt and peper to taste
  1. Combine carrot, apple, rocket, spinach, capsicum, tomatoes, avo, goji berries, seeds, nuts,coriander and chili flakes in a large bowl and mix well
  2. DRESSING: place almond butter, lemon juice and olive oil in a small jar.  season, replace the lid and shake well to combine (its a thick dressing, if you like runnier add more juice, and olive oil).
  3. you can either toss the dressing through the salad or drizzle over the top .  Super nutritious and talk about tasty

TIP:  Goji berries can be replaced with dried cranberries, sultanas or raisins.  If you can’t find almond butter use tahini.

These recipes are from the Australian magazine New Idea and from the 20/20 Diet Cookbook by Lola Berry.

Check her website out here – fantastic healthy recipes and inspiration.

Enjoy.  x


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