DAY 16- ROMESCO SAUCE
I’m not one to use sauces, I season everything with olive oil, but this one I tried years ago on an asparagus salad and has been a favourite ever since. The recipe is often made with tomatoes instead of peppers, feel free to use them if that’s what you have.
DAY 15- LEFT-OVERS OMELETTE
Eggs are a healthy breakfast option for those shifting from a sweet breakfast to a savoury one. Even though a couple of eggs are not going to provide you with the amount of high-quality proteins you actually need to function optimally, they are a great start.
DAY 14- SHAKSHUKA
It’s time for a breakfast dish; in fact I should have probably started with one (what have you been eating first thing in the morning?)
Where I’m from, a typical breakfast is made of a caffellatte (what you call a “latte” in the Anglosaxon world) and something sweet: biscuits, cakes, pastries of some sort or cereals. We’re the shame of Europe, aren’t we?
DAY 13- SWORD FISH, SICILIAN STYLE
The other day I walked to the butcher’s for my weekly protein ratio and was very disappointed to find a never-ending queue. I don’t queue for food, not even during a pandemic. The fishmonger next door was empty, so I stepped in. I was inspired to buy a couple of sword fish steaks, something I haven’t eaten in years. When I’m not sure how to cook something, I usually do it “alla Siciliana”, a choice I never regret.
DAY 12- BORSCH
My father is originally Polish and at home we often had pots of barszcz sitting around, ready to be heated and served with a dollop of sour cream. Beetroots were an unknown ingredient in Rome in the ‘80s and I felt privileged drinking that incredibly fuchsia liquid that was sweet and earthy. Not many savoury foods were pink, and colours definitely played a role in food preferences at the time.
DAY 11- KIMCHI
Fermented foods are extremely beneficial to our health and they have always been utilised by traditional cultures. They increase beneficial bacteria in the gut and make the nutrients present in food more bioavailable. An unhealthy gut flora has been linked not only to digestive issues but to depression and diabetes as well.
DAY 10- SLOW-ROASTED PORK SHOULDER
I made this for the first time ever at the beginning of lockdown, since then I’ve been treating myself once a week as it might as well be the best treat I’ve allowed myself in quite some time.
DAY 9- BUTTERNUT SQUASH AND COCONUT CURRY
I often use sweet potato instead of butternut, cavolo nero or chard instead of spinach. Also, the recipe was originally vegetarian. I like to add diced veil/beef/pork depending on what I have at hand so I don’t have to worry about preparing proteins on the side. I often use bone broth instead of vegetable stock, again depending on what I have.
DAY 8- VEAL AND POTATO STEW
Another one of those dishes you wouldn’t find in a restaurant. My grandma would slow-cook it for hours and the smell of the herbs would fill the flat. Not your go-to recipe if you’re hungry NOW.
Pancake Mobility Training Program
Are you working on your pancake mobility?
Are you struggling (like me) to make progress?
I’ve been “training" pancake mobility on and off for years, and I’ve not made very much progress. to be honest, I’ve not dedicated enough time to it. I’ve done the odd training block and thrown in a few stretches here and there, but its not enough.