Posts Tagged ‘Fitbitch eats’

Pimp your porridge

February 13, 2016 at 6:23
Posted by Rachael Woolston

Oats are a great source of slow release energy making porridge a great breakfast for marathon runners and dieters alike. Here’s how to keep your morning bowl of glow interesting and tasty too…

Sticky sesame banana

Sticky sesame banana

Naked porridge

I always make my porridge by roasting the oats in the pan first, and then adding full fat milk and a dash of water (milk and nut milk alternatives add protein to help slow the release of energy further). Personally, I find water only porridge looks and tastes like wallpaper paste – food should be enjoyed, not endured.  You may notice a lot of these recipes contain cinnamon – this is because it is a great natural sweetener  especially if you invest in a cheap coffee or spice grinder. (I’ve got a James Martin Spice Grinder, £14.50)

Sticky sesame

Slice a banana and coat them in sesame seeds. Now dry fry the slices in a frying pan, taking care that the seeds don’t catch and burn. Once golden, add to your porridge. You can make it stickier by adding maple syrup although this adds calories.

Carrot cake


Sounds strange, looks odd, tastes lovely.Grate a peeled carrot, add some sultanas, squeeze a fresh orange over it and sprinkle with cinnamon. Serve on top of the porridge.



Cinnamon figs and flaked almond

For this, you need deliciously ripe figs with that lovely vibrant, dark mauve colour. Wash, top and quarter. Meanwhile dry roast some flaked almonds, take them out the pan and while they are still hot, sprinkle with cinnamon. Serve.

Cacao and roasted hazelnuts


Cacao, essentially the ‘raw’ version of chocolate is an acquired taste (and an expensive one at that) so you may wish to use chocolate powder although this does contain sugar so if you’re dieting, watch out. First, dry roast the nuts in a frying pan taking care not to burn them. Make the porridge with the cacao or chocolate powder in. If using cacao you may wish to add a dash of maple syrup for sweetness.

Grated apple, pecan and cinnamon

Grate the apple, roast the pecans and add together with the cinnamon. I prefer mine served on top but some people like stirring it through the porridge.


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Cauliflower, cashew and black kale coconut curry

September 18, 2015 at 2:38
Posted by Rachael Woolston

Packed with protein but with a creamy coconut sauce to make this feel naughty, this is a satisfying dish for an autumn or winter evening, or a post run recovery meal. If you’re trying to lose weight, forgo the rice and have it as a soup. If you’re training for something, eat with brown Basmati rice or, even better, quinoa which packs a more powerful protein punch.

Haven’t got all the vegetables you need? Mix and match with what you have in your fridge.


Serves 4

4cm ginger, peeled and chopped

4 garlic cloves

1 fresh green chilli, roughly chopped, seeds removed if you prefer less heat


Rice bran oil (which has a higher burn point)

2 large red onions, chopped

1 tbsp of tomato puree

1 1/2 tsp of ground coriander

1 1/2 tsp ground cumin

1/2 tsp chilli powder

1 cauliflower broken into florets

400ml coconut milk

100g cashew nuts

Two handfuls of black kale, roughly chopped

1/2 tsp garam masala

Fresh coriander, roughly chopped

Fresh lemon

Place the ginger, garlic and chilli into a food processor with the salt and whizz up. Add a little oil to help it become a paste.  Place to one side.

Fry the onions until just turning brown, add the paste and fry for 3 minutes. Next add the tomato puree, all the spices except garam masala and stir to mix.

Add the cauliflower and coat with spices, add the coconut milk and bring to the boil. Turn to simmer, put a lid on and leave to cook.

Meanwhile, heat 1 tbsp of oil in a pan and fly the cashews until golden.

Finally add to the cauliflower along with kale. Sweat down and then add the garam masala. Adjust seasoning and add the coriander and a big squeeze of fresh lemon before serving. You may add water to thin the sauce out.


Adapted from Made in India, by Meera Sodha, Penguin

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Papaya & pineapple with ginger, mint & toasted sesame

July 25, 2014 at 8:13
Posted by Rachael Woolston

Whether it’s a delicious weekend breakfast or a healthy dessert you’re after, this hits the spot

Toast the sesame seeds under a grill and add to the juice of a one inch piece of fresh ginger and freshly cut mint. Combine this with cut up pineapple, hollow out the seeds from half a papaya and top.  You could serve with natural Total Greek yoghurt.

Be aware that pineapple has a high glycaemic index so will release sugar into the blood quickly. Help to slow this down with the addition of the yoghurt and/or sesame seeds or nuts of choice.


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