Since Christmas my work load in the pool and in the gym has increased. I’ve been swimming a lot further than normal, doing extra sessions here and there, and lifting heavy in the gym. This means I’ve been eating a bit more than normal to make sure I’m getting the calories I need to fuel the extra training.
My breakfast after training has increased the most. By the time I get home from morning training it’s normally about 11 o’clock and I have already been exercising and on the go since 6.30, so I’m usually pretty hungry. Recently I've been getting really bored of eating the same old for breakfast – either porridge or scrambled eggs on toast. My favourite thing to make at home after training with my sister when she used to swim, was always pancakes. I thought I’d try making some protein packed pancakes instead, to keep the nutritionist happy.
I was a bit cautious at first when I found a recipe online, as it didn’t sound anything like the sort of pancake I was used to making, but decided to give it a go anyway and add a few of my own touches.
They turned out to be amazing!
To begin add 1 cup of oats, 1 egg white, 2 scoops of protein powder (any flavour),
2 large tbsp of greek yoghurt with a splash of milk and 1 tsp of cinnamon, into a blender and blitzed together. That’s the hard part done. You want the mixture to be fairly thick.
Then simply pour the mixture into a hot pan with oil (I use coconut) so the mixture forms into small or large pancakes. Whilst the mixture starts to cook, simply press 4 or 5 frozen blueberries into each pancake. After a couple of minutes flip the pancakes and cook for a further few minutes.
Serve the pancakes on a plate with a large dollop of Total Greek Yoghurt, peanut butter and some more berries!
The antioxidants in the berries help with recovery, so after a hard session the more the merrier… And that’s that!
As I am also a student at university alongside my swimming career, I like to use all the food that’s going out of date in my fridge. Although my fridge is far from a stereotypical student fridge, I did have a bag of carrots that were due to go out of date. I decided to make some carrot cake to eat first thing on a morning before training, to fuel my morning of exercise.
The carrot cake I made had no sugar and no butter in it, making it the healthiest cake I’ve ever eaten. I also really don’t like bananas (I know they’re good for you, but I just can’t stand the taste) and this recipe even included a few.
So here is the recipe:
1-2 ripe bananas
10-15 fresh dates (without seeds)
6 tbsp sunflower oil
1 cup gluten free flour
1 tsp baking powder
3 tsp cinnamon
½ tsp nutmeg
3 carrots (medium size, grated)
½ cup coconut flakes
1 cup walnuts (roughly chopped)
½ cup raisins
Preheat the oven to 175c. Whisk the eggs in a medium sized bowl. I used blender to mix bananas, dates and oil into a thick cream in another bowl. Sift together flour, baking powder, cinnamon, nutmeg and stir it together with the eggs and the banana-cream. Add grated carrots, coconut flakes, walnuts and raisins and stir it until it all comes together.
Pour it into a cake pan and bake for about 35-40 minutes. Let it cool. I then added a small spoon of peanut butter on the top and added a few walnuts. And thats that!
I was actually amazed that this cake tasted so nice without any sugars. It turned out a little bit like a malt loaf so I absolutely love it. I usually go though one a week as a pre training snack but this week I’ll be eating carrot cake instead. J