“Its hard to beat a person who never gives up” – Babe Ruth
After my long run yesterday, I thought I would improvise and try on a Spinach on a pizza and you know what? It was absolutely delicious.
After a long twenty one kilometre run, I concocted this and used naan as the base instead of a normal pizza base.
With Spinach being incredibly high in iron and protein and feta cheese being extremely high in calcium, this was a superb combination to replace and replenish my lost iron levels and help my joints to deflate and the aching to dissapear at a quicker rate.
When Marathon training and when your doing lots of miles a week is when eating a low sugar diet is especially advantageous and the benefits far outweigh the negatives. It enables us to recover quicker and perform at our best sooner and therefore keep up the same intensity in our training even the day after.
I used to do a long run such as that and feel like I need a day to recover whereas now because I am more aware of Nutrition and the meticulous benefits, I know that if I eat right now I can train just as hard the next day.
2 Garlic and Coriander Naan’s ( 248 Calories, 2g Fat, 46g Carbs, 8g Protein)
100g Spinach ( 24 Calories, 1g Fat, 3g Carbs, 3g Protein)
4 tbsp Tomato Puree ( 14 Calories, 1g Fat, 3g Carbs, 1g Protein)
100g Feta Cheese ( 276 Calories, 23g Fat, 1g Carbs, 17g Protein)
2 large mushrooms, sliced ( 32 Calories, 2g Fat, 4g Carbs, 4g Protein)
1) Heat the Oven to 200C.
2) Put 2 tbsps of Tomato Puree on to each Naan Bread and spread with a spoon until all of the bread is well covered by the purée.
3) Cook the Spinach in the oil for a few minutes on a medium heat until it wilts. Arrange the spinach neatly on to the pizzas.
4) Fry the mushrooms in the remaining leftover oil.
5) Put the Mushrooms on top of the spinach and then add the finely sliced feta cheese.
6) Cook in the oven for approximately 10-15 minutes until the Feta is beginning to melt a little and softened.