Scrolling through Instagram one Saturday afternoon, I chanced upon the most incredible photo of half a watermelon, stuffed with juicy chunks of watermelon, berries and grapes. Watermelon is on a list of my very favourite foods ever, so I was super psyched to find out it was actually from the Makers’ Market in Manchester city centre!
Honestly, I thought the Makers’ Market was just people selling homemade badges and scarves, so when I arrived and found all sorts of food I was so happy. I could’ve eaten everything. If you want the best of homemade fare it’s definitely worth the trip – with this being a fitness blog I’ve focused on the slightly healthier options, but you could pick up artisan pies, exquisite chocolate, and craft beers if you wished.
This isn’t an ad or in any way associated with the Makers’ Market… I just really love food and supporting small businesses! Read on to find out my fit foodie finds from the Manchester Makers’ Market and let me know whether I’ve missed anything from the food markets around Manchester.
Pancakes have experienced a prolonged moment in the fitness and health world for the past couple of years, and with good reason – you can customise them to fit your macros, plus they’re delicious with a variety of toppings. But making good pancakes escaped me for a very long time: mine would be too runny, too thick; too burned, too raw; in some cases just plain bad. I mixed and matched recipes I found on the internet that had ingredients I didn’t already have, thinking that randomly chosen substitutes would work well – this only contributed to the amount of pancake failures I suffered with.
It took me years to make my very first half-decent pancake, but now I’ve chanced upon a recipe that is pretty much fool-proof, works every time, and has decent macros whether you share with someone or eat them all. These are also made from ingredients you should already have in your cupboard, meaning no mixing and matching required!
Whether you’re a clean eater, paleo devotee, or you eat to fit your macros, I’m pretty sure we can all agree that eating fresh fruit and vegetables or food you’ve prepared yourself with no nasties added is the best way to eat. It just makes sense to know exactly what’s in your food!
If you eat that way all the time, then kudos to you, but the reality is we all live busy lives and it’s difficult to create every snack from scratch, especially when all the washing up from your meal prep is still dirty in the bowl. The best we can do at these times is try and make the healthiest decision possible, so to help you out I’ve taken a closer look at five snacks you can buy straight from the supermarket aisles on your way to work to see if any are wise choices for quick desk snacks!
Wow. OK, yes, that was a very long, very much unplanned hiatus. And yes, I fully intend to write a post detailing exactly what I’ve been up to these past four months (eek) as there’s been quite a lot going on, but today I tried out something I saw on the internet and for the first time in a long time I thought to myself, “I want to blog about this”. So, here we are.
Foodie trends come and go – many are ridiculous, require ingredients only sourceable from the ancient Maya (or perhaps Ocado), or just become too over-hyped, too quickly, for me to bother trying. However, I’m really trying to broaden my palate for healthy foods, so I’ve decided to begin a series where I try out the latest foodie trends.
Today’s is so simple that I can’t believe I didn’t think of it myself – sweet potato toast! Read on to see what I thought and whether you should give it a go yourself. View Post
With clean eating becoming a big trend, it’s no surprise to see new healthy restaurants popping up – though us Mancunians have had to leave the city to eat clean so far, with my out-of-town favourites being Bosu Body Bar and The Yard.
That’s all change, now, with the opening of Rust & Stone, a café bar with a focus on fresh, healthy food. Set in the busy financial district of Spinningfields, it certainly has the right clientele surrounding it – that is those with extremely busy lives, who also want to look after their health but don’t necessarily have the time to spend hours meal prepping at the weekend.
I recently went along for Saturday lunch* and a juice – read on to find out what I thought.
Working in town with loads of healthy food choices (and not-so-healthy for those kind of days) meant I never really had much of a need for meal prep. Sure, sometimes when money was a little tight I’d cook a few days’ worth of meals and take them to work, but I never really enjoyed eating re-heated chicken and rice when I knew Barburrito was just around the corner.
Now I’m leaving for work at 7am and getting home after CrossFit at 9pm, and the thought of chopping vegetables makes me want to weep when all I really want to do is shower and hop into bed. I’ve been preparing meals in advance for dinner, and I think I’ve just about cracked what works for me.
Everybody knows they should be eating more vegetables, in particular leafy greens, but it can be difficult to stomach green stuff on its own. It’s worth it, though; as well as being full of iron, they also have high levels of vitamin K to prevent age-related conditions developing, can reduce cholesterol, and have more protein per gram than meat. The more bitter a green veg is, the more calcium it contains, meaning it’s perfect for keeping bones strong. The jury’s out on whether greens help to prevent cancer, but as some studies indicate yes it’s in our best interests to aim for a couple of portions a day.
Lots of green food is classed as a superfood, too – chlorella, spirulina and wheatgrass are words you’ll oft-hear in health circles, and for good reason. They contain the most concentrated levels of nutrients, vitamins and minerals, as well as having their own unique benefits (did you know that studies have shown that spirulina can help control blood sugar levels? Now you do!). It can be difficult – and expensive – to get enough leafy greens and green superfoods into our diets, so I thought I’d share my strategy for getting as much green is as possible.