These days I eat mainly vegetarian and absorb protein from foods such as eggs, nuts and pulses on a daily basis. I still include fish in my meals though because I feel healthy afterwards (which is the main thing I base my decision to eliminate or include certain foods in my diet on).
As I type this up I am in the process of training for the London Marathon 2016. I am paying special attention to how I feel when I’m training based on the meals I’ve eaten the day or night before. What I’ve noticed is that despite certain foods being healthy such as dates, if I eat too many the fibre they contain can make my stomach uncomfortable the next day. Plain, simple foods such as oats, egg pasta, fish and fresh bread are easy to digest and give me sustainable energy the next day. These foods with the right balance of complex carbohydrates and healthy fats, are what I believe will see me through the marathon.
When it comes to savoury dishes I’m very much a beginner and I’m a firm believer in enjoying the meals you prepare. Over the past few years I’ve picked up certain flavour combinations that go perfectly with my favourite type of fish; salmon and the most simple ways to cook it. Jamie Oliver has some incredibly easy and tasty recipes on his website and this has to be one of my favourites.
2 sticks fresh lemon grass
½ small bottle low-salt dark soy sauce
1 bunch fresh coriander , stalks finely sliced, leaves reserved
1 thumb-sized piece fresh ginger , finely grated
4 cloves garlic , finely grated
1 large salmon fillet , (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned
4 tablespoons runny honey
2 red chillies , deseeded and finely sliced
4 spring onions , finely sliced
Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film. Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes. Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.