Ironman snacks

Strawberry and chia gels

These popped up on my facebook feed, and I had all the ingredients so had to give it a go! They turned out pretty well for a first time. I had to adjust a bit as I was using frozen strawberries and did not have as much agar agar as they suggested, but here are my creations.The original recipe is here

gelly01

Mochi

I have been playing about a bit with making mochi, and I had some red bean filling in my freezer that I needed to use up. I thought that I would use the strawberry gel as a filling for my mochi, as I usually have too much mochi dough for the amount of red bean paste. They also seemed to work out pretty well. I’m not sure I will take any strawberry gels on Ironman, (they are a bit squidgy), but I may well sneak in a couple of mochi, as they are easier to transport . I love the texture of them too, yummy…

This slideshow requires JavaScript.

 

Advertisements

Its baking (taper) time again!

Beetroot Gnocci

I have been meaning to post these for a while, I am enjoying making my own gnocchi, and this is a variation on the sweet potato one that I have tried. This contains, buckwheat flour, sweet potato, and beetroot, I used some swiss chard out of the garden as a green, but you can use beet tops in the same way if you like. I just love the colours of rainbow chard!

P1050899

Fresh from the garden

P1050887

Shaped and ready to cook

Plated up with homemade pesto and rainbow chard

Plated up with homemade pesto and rainbow chard

Sourdough fun

I’m starting to taper for Ironman Wales, this usually involves me baking, as I have a lot of free time to fill! I had a sourdough fest this week ,and made sourdough crumpets, and bread. The crumpets are¬†delicious, luckily I have a freezer, so I have a supply to keep me going. My only problem is what to bake next!

sourdough bread

sourdough bread

Tasty crumpets!

Tasty crumpets!

Foraging for fruit

Oh, and its also blackberry time again, so cue blackberry ripple ice cream, and some blackberry and apple turnovers. the kids are permanently covered in blackberry juice at this time of year!

Cooking up the blackberry ripple.

Cooking up the blackberry ripple.

Filling for turnovers

Filling for turnovers

 

Experimenting with nutrition and some tasty carbs

After a lot of interest in my portables on Facebook, someone suggested that I make a portable type gel, so I got experimenting! I was due for a long run on Wednesday, so it was the ideal opportunity to test. I normally don’t bother taking anything with me when I run, as I hate carrying anything in my hands, but I wanted to try out my new recipe.

 

This slideshow requires JavaScript.

I sipped at the mix all the way round (it was a 2 hour run!) and it seemed to keep me going, I also didn’t have any adverse reaction to it so a thumbs up from me!

One of my favourite recepies at the moment is sweet potato gnocchi, from the Isa does it book. I picked it up in Carmarthen, and have tried out quite a few things from there, very tasty stuff.

so sunny looking, and delicious

so sunny looking, and delicious

I had a bit of an unintended consequence, when I let the gnocchi rest in polenta, and a lot of the polenta stayed on, so we had a bit of a polenta stew mixed in with the tarragon sauce. Still yummy though ūüôā

Cycling fuel

This weekend is The long course weekend. This is a weekend of training for me and comprises a 2.4 mile swim on Friday evening, followed by a cycle of either 42,70, or 112 mile bike ride on Saturday, and a marathon or half marathon on Sunday.

DBP_1867_2

I am doing the swim, the 70 mile ride and half marathon as part of my training for Ironman Wales.

I have been experimenting for a while with food to take out on the bike, and feeling inspired by my new book “The Vibrant Table” I decided to make some muffins from the book. I made kale, and pumpkin seed muffins, then as I had some lovely free range eggs I baked some eggs in smoked ham, (inspired my feed zone portables¬†book) and I also made prune caramel and hemp bars from the vibrant table. This should be enough to keep me going on Saturday on my bike ride!

Portable food

Portable food

Recovery drinks and immune boosting

I¬†have been using coconut milk as a recovery drink this week. I had some blackberries in the freezer that my son picked last year, so I made a syrup with them, and added some cinnamon. I mixed it with coconut milk and drank¬†it after a long ride last week, delicious…

Coconut and blackberry recovery

Coconut and blackberry recovery

My oldest boy has been ill this week so I have been juicing, and eating lots of raw food, in the hope that I will not catch his lurgy. Yesterday was beetroot, carrot, apple, and spirulina. Today was mango, strawberry and banana smoothie, with chia and spirulina. It helps that we have loads of fresh produce in the garden at the moment, yummy!

Fresh Salad from the garden

Fresh Salad from the garden

An amazing time of year

Abundance

Its the time of year when there is beautiful produce starting to appear, the first strawberries, asparagus, and baby veg. I dug up the leeks that were about to start seeding themselves and poached them with some other delicious vegetables, then made a caper mayonnaise, from Ottolenghis book Plenty.

poached vegetables, and rhubarb from the garden

poached vegetables, and rhubarb from the garden

Crab and pasta

I also bought a crab from the farmers market, and made one of my favourite dishes, linguine with crab, chilli, garlic and coriander. I don’t think I’d ever get tired of this meal (well maybe!)

ready to be stirred into pasta

ready to be stirred into pasta

 

Inspiration

New books

I need a bit of inspiration from time to time, and food blogs are great, but I love having a book to flick through and dream about. These are the books that I have on the side at the moment.

A mixture of books

A mixture of books

I don’t think I needed to buy the racing weight book, as I know¬†most of the stuff in there, but its good to know I’m on the right track. I also thought it would help me when I start my business, watch this space!

Back on the lunchtime yumminess

I’ve got back to cooking up my wild rice and quinoa mix, and mixing in some veggies and cheese. The salad below is an adapted version one from¬†the “Isa does it” book, with a delicious garlic and ginger dressing. I added some feta so its not vegan anymore, but I’m not, so never mind!

salad01 salad02

Roasted sweet potato and beetroot, with black eyed beans, kale, wild rice, quinoa, and feta.