Butter Butter Soup; this tasty and wholesome combination of butternut squash, butterbeans and ginger makes a very comforting, sustaining and healthy training lunch. I have to admit that, as is the case with many good culinary discoveries, this soup combination evolved as a result of a mistake. I had put too much stock in my butternut squash soup and luckily struck upon the idea of using a tin of butterbeans to make it less runny.
When you’re training hard it’s important to be vigilant about keeping up your intake of vitamins and minerals as levels can become depleted with intensive workout, just as you need to ensure your glycogen levels are topped up by eating plenty of carbohydrate. The ingredients in this soup all work hard together to provide
I just picked up my two boys, plus French exchange boy, Max, from Elektrik 3, Olly Barkley’s new rubgy academy. They had a truly awesome day!
Olly Barkley, England star and centre and fly-half for Bath, with the help of some of the biggest names in rugby, has launched an amazing rugby academy for children at Colston’s School in Bristol. Four really good training sessions with proper rugby stars – in my boys case, Matt Banahan and Luke Narraway – interim sessions such as nutrition “What do rugby players eat”, how to prepare for and recover after games and what it’s like to be a
If you’re doing lots of training at the moment, it’s really important to keep up your intake of vitamins and minerals as well as carbohydrate and protein. This cake is a good excuse to do just that… Upside-down cake or virtuous tarte tatin, this perfect autumn post-run treat is fool-proof, incredibly easy to make and highly nutritious. It is also really impressive served warm, as a dessert, accompanied by a dollop of cr
What a week it has been! Book sales are really hotting up this week mainly due to a fab write-up by Catalina Stogden in the Telegraph and the local media coverage of
I can’t believe a whole week has passed since I completed the Virgin London Marathon – in 3 hours 39 minutes – not my PB by any means, but I was relatively pleased with it anyway, as I’d missed 4 weeks of my 12 week training programme for various reasons. More importantly it was a fantastic experience: the weather was perfect, the support from the crowds phenomenal and my family came to cheer me on. I also managed to put lots of names to faces and met some lovely Facebook friends and supporters of Go Faster Food.
Sticky lemon and honey chicken, basmati and wild rice and a crunchy rainbow salad
My son James is finally back from his school trip
Pappardelle with Prosciutto, Flat-Leaf Parsley, Sweet Red Peppers and Brie de Meaux
Just a quickie post to jot down a delicious pasta dish I’ve just made for lunch after a joyful 13 miler this morning (I actually sprinted the last mile home, let’s hope the training stays so positive). This pasta took moments to make (and eat), was really fresh-tasting and incredibly healthy, with a good balanced of vitamins and slow-burning carbohydrates, plus a little protein. Brie de Meaux is quite high in saturated fat, so you might want to go easy on this. On the other hand, a little goes a long way and it really does add to the dish.
Serves 2 hungry people or 4 smaller portions:
- 250 g fresh pappardelle ( I used fresh lasagne sheets which I cut into thick strips)
- 80g pack of prosciutto cut into thin strips – even better if you can buy some cut freshly at the deli, but I used the pre-packed stuff
- 25g flat-leaf parsley, roughly chopped
- a couple of sweet red pointed peppers, or one large standard red pepper, sliced finely
- about 150g good quality brie, like brie de Meaux, sliced into