When you have a  list of targets you’d like to achieve, you have more to strive for, and more opportunities to check those targets off your list.

I focus on 1 target at time, because focusing on one thing frees up space in my mind to store all the knowledge associated with my one target at time.


The place I am now is example of one of mine targets and dreams I was striving for, the place surrounded by people who are working really hard towards to their dreams and that is what is  inspiring me to take some action too.

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At the moment I am aiming to climb the best and some of the hardest climb in Yorkshire especially the ones with 33%+ Max Gradient and tick them off my list included Tour de Yorkshire Sportive in 4 weeks. 

Three done, many more to come!

  • Norwood Edge Hill - MAx Grade 19.8%
  • Greenhow Hill - Max Grade 25.7%
  • Rosedale Chimney - Max Grade 30%

I will share some of my stories later in the book I am trying to write down. But for now I will keep you posted here on my blog.

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Also  feel happy and free to leave comment or some advice what hills to climb here in Yorkshire. 

Today I had energise my body with this quick breakfast option Of Protein Greens Smoothie. This vitamin C rich smoothie helps the body absorb iron more effectively. The spirulina is optional but is an excellent source of additional vegan protein as well as energising magnesium.

 Per serving: 196kcal, 25.5 g protein, 3.9 g fat, 0.1 g sat fat, 19.4 g carbs, 16.4 g sugars

Per serving: 196kcal, 25.5 g protein, 3.9 g fat, 0.1 g sat fat, 19.4 g carbs, 16.4 g sugars

For lunch I made Tex Mex Burgers with Spicy Chilli Dressing. These vegan burgers are wonderfully fragrant with Mexican spices. The beans provide plenty of protein while oats are rich in soluble fibre to help stabilise blood sugar levels and support digestive health. 

Preparation Time: 20 minutes  Cooking Time: 10 minutes   Makes:4

For the burgers:                                                         For the spicy chilli dressing:

  • 125 g sunflower seeds
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • 1 pickled chilli, drained and chopped
  • 1/4 tsp salt
  • 1 roasted red pepper
  • 3-4 tbsp water
  • 2 garlic cloves, chopped                                 
  • 1/2 small onion, chopped   
  • 1 tsp xylitol
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1 tsp dried oregano
  • 2 tbs tomato puree
  • 1 tbsp tamari soy sauce
  • 2 tbsp ground flaxseed or chia seeds
  • 1 x 400 g tin butterbeans
  • 75 g oats
  • 50 g tinned or frozen and thawed sweetcorn
  • Sea salt and black pepper

Place all the burger ingredients except the butterbeans, oats and sweetcorn in a food processor and blitz to form a thick paste. Add the beans, oats and sweetcorn and pulse briefly, just to combine everything but still keeping some texture. Season with salt and pepper. Divide the texture into four, then wet your hands and shape into burgers.

Preheat the grill to high. Place the burgers on a non - stick baking tray and grill for 5 minutes on each side until golden and crisp.

To make the spicy dressing simply place all the ingredients in a blender and blitz, adding just enough water to create a thick sauce.

Serve burgers topped with a spoonful of the dressing and accompany with mixed salad or steamed vegetables.

 Per serving: 384kcal, 15.3 g protein, 20.8 g fat, 2.5 g sat fat, 35 g carbs, 5.3 g sugars

Per serving: 384kcal, 15.3 g protein, 20.8 g fat, 2.5 g sat fat, 35 g carbs, 5.3 g sugars

For Snack I have baked Vegan Avocado Brownies. These are simple to make and great way to use Avocado. You can also go with bananas instead of avocado. You can freeze these brownies for up to 3 months.

Prep Time: 10 minutes      Cooking Time: 30 minutes    Makes: 16 brownies

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  • 1 large avocado or 3 medium ripe bananas
  • 120 g  g almond or other nut butter
  • 30 g cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1 tbsp vanilla extract
  • 80 g chocolate protein powder or coconut flour
  • 2 tbsp unsweetened almond or soya milk
  • 60 g dairy free and sugar free chocolate chips

Preheat the oven to 180C and grease and line a 20 cm square traybake tin with baking parchment.

Place all the ingredients except the chocolate chips in a food processor and blend until smooth. Stir in the chocolate chips, reserving a few for the top. Spoon the mixture into prepared tin and scatter over the remaining chocolate chips.

I am not huge fan of chocolate, so I always go without chocolate chips and it works well too.

For dinner I had Fennel, Tomato and Bean Bake with mixed salad.

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