Running Advice for Myself

Consistent training pays off

It might seem like you’re not making progress, but look back. After working out for 3 – 6 days a week for 2 years, you ARE making progress. All those little workouts have paid off! Every 1km walk, every 7 minute HIIT workout, every stretching session at 6am in your pyjamas while the babies slept, none have been in vain.


Be patient

You won’t run a sub 25 minute 5km anytime soon, or maybe even ever. That’s ok. Be patient with your progess. Results won’t come if you give up, but they will if you are consistent!


Enjoy it

Running is for fun. When it’s not fun, take a break, and reassess. Remember why you started running in the first place.



Be prepared to fail

You won’t get it right every run. You won’t always have a good parkrun and run great times. Keep trying each run, and each week, and find out what works. Remember it took 65 parkruns to understand you need to fuel up properly beforehand!

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Listen to others

When people have advice or help, listen to them. Use the advice, then decide if the advice was helpful. Watching others at parkrun really helped you understand the idea of the ‘long run’ and why it helps, and how it helps with parkrun times. Listen to others when others tell you to stop being hard on yourself!


Child friendly mild pumpkin curry

Half a butternut pumpkin, cut into chunks
2 tbsp of mustard seeds
1 tbsp of coconut oil
1 cup of milk (any works well – coconut, regular, almond, etc)
1 cup of peas
1 tsp of cumin
1 tsp of sweet / mild paprika
2 small zucchinis, cut into small pieces

Rice to serve

1. Heat the oil in a pot, add the mustard seeds, and allow to become fragrant.
2. Add the pumpkin. I pre-cooked the pumpkin in the microwave for 4 minutes to become soft.
3. Mash the pumpkin and then stir to become a smooth consistency, slowly add the milk, stiring.
4. Add the spices, and stir.
5. Add the peas and zucchini to the mix
6. Turn the heat down and allow to simmer for 15 – 20 minutes.
7. Serve on a bed of rice.

Vegetable Lasagne with Zucchini Pasta and Pumpkin Bechemel

There’s nothing like being able to make a traditional unhealthy dinner, into something nutritious, and full of vegetables!

Bolognaise mix
Fresh basil
Stock {optional}
Hot water
Garlic {optional}
Onions {optional}
Grated carrot
Grated sweet potato
Crushed tomatoes
Tomato paste

Pumpkin Bechamel
Coconut oil
Coconut flour
Dairy free milk of choice
Mashed pumpkin

2 zucchinis, cut into lengths
The actual amount of ingredients doesn’t really matter, add them to taste.
To make the bechamel, heat the oil in a large pan, and then add the flour. Stir briskly to create a ‘roux’. Take off the heat, and slowly pour in the milk, stiring to combine. Place back on the hot stove to thicken. Then add the mashed pumpkin. Continue stiring until it’s a thick, smooth soup like consistency.
Assemble into a oiled dish, using baking paper if you like.
Layer the lasagne starting with the bolognaise mix, zucchini lengths, then bechamel. Repeat two to three times. Sprinkle grated sweet potato on top, and spray with oil so it doesn’t burn.
Bake in the oven for 30 – 45 minutes at 180 degrees celsius.