It’s the time of year when many marathon runners are gearing up for Spring races. This often means running a lot of miles on wet, windy, dark nights. I’m unsure if we’ve had significantly more of these storms this year, or whether it’s just the fact the Met Office have decided to name them that they seem to have been more memorable but it’s certainly been tough out there!
There’s nothing better than getting back from such a training session to a nice warming, nutritious dinner. Here’s one of my fave’s at the moment.
I always try to eat as much oily fish as possible due to the cardio-vascular benefits and a wide range of multi-colored vegetables. I’m really into cauliflower at the moment, roasting it with cumin and/or paprika provides an interesting twist to many dishes including salads and as an accompaniment to meat or fish.
Sweet potatoes are certainly “in vogue” at the moment among health community and have a whole range of nutritional benefits for athletes with their slow release carbs, high levels of Beta-Carotene and good levels of magnesium and potassium.
Ingredients (serves 2)
- 4 Smoked Mackerel fillets
- 3-4 large sweet potatoes
- 1/2 cauliflower
- 1-2 red onions
- 2-3 cups of frozen garden peas
- Chilli flakes
- Olive oil
- Preheat the oven to 200C
- Chop the sweet potatoes into wedges, drizzle in oil and sprinkle with cumin and chilli flakes. Ensure all are well coated. Place in the oven for 20minutes
- Meanwhile, chop up the cauliflower into smaller chunks and the onions into quarters. Add to the sweet potatoes with a little extra oil, cumin and chilli. Bake for a further 15-20 minutes
- Defrost the peas by adding to the tray of vegetables as they are taken out of the oven (this ensures they stay as fresh as possible and retain all of that goodness)
- Place the veg on a plate and lay the Mackerel fillets on top (you may wish to warm them through slightly first)