As my first post about food, i thought I should briefly explain what it means to me and how I eat and cook.
Food has always been a passion of mine, and I have always loved to cook and then obviously eat all of it afterwards. That’s why I began training so that I could carry on living the way I do as well as remain healthy and confident in my skin.
Nowadays most of the time I eat food that I need to eat based on my training and lifting program so it has kinda swapped around. I still do enjoy to cook and splurge on weekends and social occasions and I don’t feel bad about it because besides from training, good tasting food is life. I do eat a balanced diet and make sure I get the correct amount of macronutrients I need for recovery but always try change it up so that I don’t get bored and end up binging. I will go more into the details about what I eat later on and what works best for me.
In 2014 I went to a french cookery school named Silwood Kitchen and I really enjoyed it and learnt how to cook a lot of new dishes as well as perfect what I already had known. I decided not to go into cheffing as that was not my passion as much as training and helping other people was. I still would like to one day have a food related business but right now I am enjoying doing what I love and cooking to have fun. For now the plan is to make the food I like the most and post it on my blog to share with everyone else!
Here’s my first food recipe. I know most of the time when you hear about salads all you can think about is sad old lettuce and some squishy tomatoes. I can’t even deal with those types of salads that’s why I try to make the most out of them when I cook, making them almost a meal on their own.
This one’s my almost favourite. Hope you make it yourself and enjoy!
Raspberry and Avocado
Half a bag of mixed salad leaves ( I like the ones with baby spinach and rocket)
1 Full ripe Avo cut in slices
1 Round of feta cheese (Danish is my fave)
1 Cup Raspberries
1 Cup half sliced cherry tomatoes
1/2 Purple onion finely sliced
1/2 Cup Full Cream yoghurt
1/2 cup Raspberries
1 small garlic clove crushed
1 Tbl Spoon Olive oil
1 Tsp Apple cider vinegar
Blend all the ingredients together until smooth dressing and add more olive oil if it is too thick for your liking.