Posts Tagged ‘fitness’


July 24, 2016

Five years in the gourmet capital of Europe, my pregnancy and a year of intensive, almost attachment-style parenting left me with a new body – seven kilos heavier, with a deeper stoop, greying hair and other exciting details, which you only mention if you are a famous youtuber. Only that most female youtubers seem to be superwomen, who film instructions on how to groom your eyebrows with Dior over your home-made vegan breakfast after a 20k run and it’s only 7 in the morning.

These posts are meant for a completely different audience – people like me, who can’t afford Dior, nor fancy yoga clothes, who struggle to be vegan in a world of hostile carnivores (and emotional eating, and sheer laziness). People who have always chosen a good book over a run, or tried yoga only to find out their hands sweat too much to support them in the dog asana. Girls who don’t want a bikini-ready body because they would rather be in a library than sizzling in the sun.

Expect links to easy yoga videos, vegan recipes, creative mindfulness and me giving it all up in a matter of days. Enjoy the ride!




November 2, 2013

I was genuinely surprised when a friend told me yesterday that most people consider making their own pizza dough a challenge and resort to buying ready-made one (or just a frozen pizza for that matter). It´s very easy, it´s highly enjoyable as the dough can smell so nice and most importantly, you know exactly what the ingredients are and so can control the amount of salt, fat etc. that goes into it.

I think what scares many people is the lack of precision when it comes to proportions. I have no idea how much of flour or water I use – I just know what the result should look like. I´ll try to work that out though.

I take:
– 1-2 tablespoons yeast powder
– some water from the hot tap
– some ordinary wheat flour (without the self-rising factor!)
– some organic wholemeal rye flour
– 1 tablespoon basil
– 1 tablespoon oregano
– 1 teaspoon coarse salt (mine includes herbs sush as rosemary)

Put the yeast in a large (preferably wooden) bowl. Add 2-3 tablespoons of water from the hot tap. Mix in some wheat flour so that the results looks like thick mud. Cover with a cloth and leave for an hour, preferably in a relatively warm place (over 20 degrees Celsius but still room temperature).

Now it´s time to prepare the dressing. I skip stuff like bacon and limit the cheese to two slices per person. My favourite dressing includes:
– tomato and onion souce (less than a cup – just enough to spread on the dough)
– one chopped courgette (minus the skin and the seedy core)
– one small tin of tuna (minus the olive oil)
– some chopped broccoli
– some sliced tomato

After an hour the contents of your bowl should smell nicely of yeast (or beer) and should have increased slightly in size. Start heating up the oven (in mine I set Mark 7 – out of 10). Gradually add more flour (both kinds), more water and the seasoning – first stiring and chopping the dough with a wooden spoon and later kneading it with at least one hand (I do it with one hand only in case I need to answet the phone etc.). For two people I end up with a ball of dough the size of grapefruit. Roll it out until 5mm thin. Transfer to a baking tray lined with baking paper – it should transfer easily, without tearing or crumbling. (Actually, instead of a baking tray, I use a lage ceramic tile laid on a roasting rack).

Spread the sauce, spread chunks of courgette and broccoli, fill in the spaces between them with tuna, cover with slices of tomato and cheese (you can add those two ingredients 10 minutes into baking). Bake for 25-30 minutes.


September 11, 2013

I´m switching to English in this post, first of all because I´m using a foreign keybord now, and secondly because I like the following recipes so much that I think they should become internationally famous 😉 They both feature in a chapter on nutrition in the 2nd volume of “100 porad GOR” (100 mountain tips), an impressive work of more that 1000 pages, that is a fascinating read even for those who, like me, hate climbing anything that is not a boulder. The nutrition chapters are all by Michalina and Marcin Boncza-Tomaszewski from

Power bars are healthy snacks for people who still feel hungry after the proverbial cellery sticks and a few almonds. The are extremely easy to make but first you need to get some special ingredients:
– protein powder (I buy it at my local bodybuilder shop and use vanilla flavour, but you could go for chocolate or coffee)
– ground seeds, nuts or/and berries (I use a ready-made mix of ground sunflower seeds, pumpkin seeds, linseeds and goji berries and stuff, but you can stuck to linseeds alone or grind whatever you like yourself)

– 2 measuring spoons of protein powder (all kinds of protein powders come with a special spoon)
– roughly the same amount of ground seeds
– roughly the same amount of seeds, chopped-up nuts etc (I use sunflower seeds)
– 4 tbspns of organic peanut butter (the one that doesn´t contain sugar or salt)
– a bit of water (3 tbspns, more or less)

optional: honey to taste, cinammon, grated coconut

Mix all dry ingredients, then add the rest. Mix well until it´s sticky enough to be formed into bars. Keep in the fridge.

– 1/2 cup ground seeds
– 1/2 cup of seeds, chopped-up nuts etc (I use sunflower seeds)
– 5 tbspns low-fat cream cheese
– 5 measuring spoons of protein powder
– 1/4 cup water
– 1/2 tbspn olive oil

Mix cheese with oil. In a separate bowl mix all dry ingredients. Add them to the cheese, add water, mix well. Move to an oiled mould and cool. Divide into 5 bars, wrap them up and keep in the freezer.