What 2000 calories looks like

Yes, I know I have literally just written about something similar, but these food comparison thingamyjigs seem to be everywhere at the moment and I'm just a sucker for them.

Plus, the background music is so jaunty! ;)

Via Buzzfeed

Why I Run

Just a short one today, I came across this pie chart (may or may not be wholly accurate) on why people run. It made me chuckle:

There's at least a couple of those reasons that resonate with me! How many do you identify with?

Drugged up March

I know these moany posts aren't everyone's cup of tea, but I have to vent. Plus, it's my blog, so screw it. If you don't like it, go and read someone else's blog! (I don't mean that, sorry. Please stay. I love all my readers. Sit down, I'll make you a cup of tea. JUST DON'T LEAVE ME!!!)

Anyway. The ankle still hurts. BAH.

Don't get me wrong, there is a definitely a vast improvement from when I stopped running six weeks ago, but it's not the complete miraculous recovery I was hoping for.

I went to the orthopaedic assessment clinic as planned, but unfortunately it wasn't as fruitful as I was hoping it was going to be. Don't get me wrong, the doctor was lovely, but she hadn't really told me anything I hadn't heard already. Just the usual "nothing wrong with the ankle structure, WOW your biomechanics are screwed, here are some exercises, give it time... blah blah blah..."

Well guess what, I have given it time. I have given it time with bells on. I have paid my dues, I am fed up and I want to get running again NOW!!!

So you could say I was pretty bummed. Shortly after I went back to my physio/psycho therapist and vented. I think she was relieved that there was nothing there that she had missed, and that she had been right in thinking there was nothing wrong with the ankle structure itself. That got me thinking... is there any way that this could just be a chronic niggle with no physiological purpose? Quite possibly, she replied.

If that's the case, maybe I should shift my focus from healing my ankle injury (when there isn't anything to heal) to breaking the psychosomatic pain feedback cycle that it has left behind. So, I have started on a simple course of ibuprofen to block the pain for two weeks, and hopefully once I come off them, my stupid brain will realise the pain served no purpose and will block it out for good. Well... that is the plan anyway. :)

I've done "no run February".... so I am following it up with "Drugged up March!"

Hmm, maybe need to work on the name a bit. It sounds like I have lost it a little... Nevermind. You all know what I mean.

Besides, I have a 10k at the end of May to train for so I have to get started up again pretty soon. I've spotted a good training plan by Bupa that should get me 10k fit again, but it takes 8 weeks, which means ideally I should be up and going for it in about 10 days.

But, I'll just wait and see if the ibuprofen plan works before I make a solid decision. I'm sure I'll get there one way or another ;)

How to make popcorn

Every so often, you gain a skill that changes your life. In the past couple of weeks, I have been honing such a skill, and I swear I am not exaggerating when I say that it has been a game changer. 

Home made popcorn. Oh yes. 

"But wait!" I hear you cry, "Isn't popcorn that cinema snack that's really bad for you?!" Well yes, because its covered in a sugary syrup and fills a bag that's twice the size of your head. As a matter of fact, with a sensible topping and a controlled portion size, popcorn is quite a modest treat that's perfect for satisfying those evening munchies. 

Homemade Popcorn 

(serves 1 - multiply the recipe if you need to serve more)

• 25g unpopped popping corn (I get mine from Holland and Barrett, but you can get it in pretty much any health food store - for a pretty decent price too)
• 10g butter or margerine
• 1 teaspoon of sugar OR 1/4 teaspoon salt (depending on whether you want your corn sweet or salty)

Add your butter to the pot (hint: you'll need a bigger pot than you think)...

... and melt on a medium low heat. 

Once it's all melted, add your flavouring, whether it's the sugar or salt. I've decided to go for salt today. 

Something I've noticed is that when it comes to popcorn, people tend to fall into either sweet lovers or salty lovers... I must confess I am a rare breed in the sense that I have a soft spot for both. It really depends what kind of mood I am in!

Next, add your corn and shake your pot so that each kernel is glazed with the butter.

Finally, put the lid on the pot. And wait...

This is probably my favourite part... watching the corn as it pops in the pot is really exciting and I turn into a 5 year old again! Just remember to shake the pot every so often so the popped corn doesn't catch and burn. 

You'll know when it's ready once the popping has settled down to every 2-3 seconds. 

And hey presto! Perfect popped popcorn, with a fraction of the guilt. At 150 to 170 kcals with the sugar, it's the perfect cheeky treat ;)

Exercises for a bangin' booty

I have a bit of a weakness.

Smelly stuff.

Tip of the iceberg - seriously. 

I have a fair collection of Soap and Glory stuff, so I thought I would show off my collection on my favourite mindless social network, Facebook. It was only a matter of time until one of my friends asked if I have tried "Sit Tight" - the brand's latest butt firming cream.

Whoo boy.

Now even during my pre-concentrate days, when I just sat behind a desk eating Wotsits and M&Ms, I would never have wasted my time on that stuff. First off, it is hella expensive (£16.50 for a tiny tub? No thanks) but secondly I couldn't see how rubbing a layer of cream on your skin could have an effect on the muscles deep underneath. Especially if it is buried under a mound of fat.

If you want a pert bum with a nice lift, ain't no cream or lotion or potion gonna do the work for ya. You've got to put the hard graft in yourself. Exercise (combined with a good diet, of course!) is your best bet at firming up your behind. And guess what? It doesn't have to cost you a penny.

Here's my favourite bun burners:

Squats

Lunges

Deadlifts

Hip Bridges

Donkey Kicks

Of course, all of these exercises come with the standard disclaimer: you can tone the muscles underneath, but you've got to burn the fat too. So be sure to pair with a healthy diet and a good dose of cardio (e.g. running, swimming etc) for best results!

Have I missed out your favourite bum exercise? Tell me in the comments!

Chicken and Broccoli Noodles

It has occurred to me that, despite this blog claiming to be all about "food and fitness", the "food" part has been woefully neglected. So, I have got a couple of recipes I would like to share with you. They are really easy, pretty healthy (well... there might be a couple of exceptions) and really tasty.

I know that the latest food industry scandal has left lots of people with a bitter taste in their mouths... but for me it just confirmed what I thought all along. You want to know what's going in your food? Learn to cook. It's surprisingly easier and cheaper than you think.

So, with that said, here's my first offering...

Chicken and Broccoli Noodles

This recipe has been adapted from 101 Low Fat Feasts by BBC Good Food. You know that one recipe book that you constantly refer to? Well, this one is mine (second only to my trusty Be-Ro book!) and I highly recommend you get yourself a copy. In the meantime, let me whet your appetite with this tasty dish...

You will need (serves 2)

• 2 nests of egg noodles
• 175g broccoli
• 1 tablespoon of olive oil
• Thumb size piece of ginger, grated
• 2 cloves of garlic, sliced
• 2 chicken breasts, sliced and/or diced
• Bunch of spring onions
• 1.5 tablespoon soy sauce
• 1 vegetable stock cube

This is what raw chicken looks like 

Some more of your ingredients (clockwise from top right): grated ginger, garlic, broccoli, spring onions

Quick word on your greens before we get started - in the case of the spring onions, it's very much a case of do what I say, not what I do. Last time I made this and took these pictures, I experimented with freezing my spring onions. It did not go well. In an attempt to defrost them, I added them early on in the cooking process, but unfortunately this made them all squidgy by the end :( . So, be sure to use fresh spring onions and add them fairly late on so they keep their crunch. However, I also used frozen broccoli, which worked out fine. However, if you want to use fresh, that's okay too.

Heat your oil in a wok (or a large pot) and add the ginger and garlic. Cook out for about 30 seconds, then add your chicken and cook until fully cooked (about 5 minutes depending on the size of your pieces).

I added my spring onions too - as I mentioned earlier, don't do that.

While that's cooking, make up your vegetable stock from the cube according to the instructions. Boil up some water in a separate pot, and add your noodles, broccoli and all but 100ml of your stock. Pop the lid on and cook for about 5 minutes.

Keep stirring your chicken while it is cooking. This is what it should look like when it is nearly ready:

When the chicken is cooked through, add the rest of the vegetable stock and soy sauce.

Nom.

The noodles and broccoli should nearly be ready now, so drain them and add to the wok with your lovely fresh spring onions.

Stir about for a minute or so to let the lovely sauce soak through everything, then serve.

GET IN MY BELLY

It's a really satisfying dish, and not too bad calorie wise, at 425 calories and 4g saturated fat. 

Let me know if you give it a go, and also let me know if you find a way to freeze spring onions without turning them into a squidgy mess!