About

As I do a lot of sport and I care about my health, nutrition is very important to me. For this project, I researched many aspects of sports nutrition. If you are interested in this as well, I have created a page with some interesting information. (Click here to get there.)

Gluten-free and vegetarian recipes 

As I  have coeliac disease, all my recipes are gluten-free. Therefore, I use gluten-free pasta, flour, soy sauce, oats, veggie broth etc. Of course, if you do not need or wish to eat that way, you can easily substitute any of these products with the gluten version.

Early in 2020, I decided to stop eating meat. As a result, none of my recipes include meat. If you do wish to eat meat, ingredients such as tofu can easily be replaced with chicken or any other type of meat. You may have to adjust the cooking time or fry the meat in a separate pan first.

The reasons I decided to become a vegetarian are:

• For the animals
• For the environment
• For my health

I am convinced that a balanced and healthy diet without meat is completely possible and the better option – for all the reasons mentioned above. The most important thing is that you eat a wide range of foods and this is not only the case for vegetarians. Everybody should be eating a variety of foods, primarily whole foods and not processed ones. Whole foods include fruit, vegetables, legumes, whole grains, nuts, and seeds.

Portions

In all the recipes, I have indicated how many portions the recipe makes. However, it is difficult to estimate. I eat large portions while others might eat much less than me. The number noted is calculated with large portions and you may have to keep that in mind when preparing.

Most of the time I cook for the whole family, with an additional amount for me for lunch at school the next day. Therefore, the amount cooked is often quite large. If you are cooking for only one or two people, you can easily halve the recipes. However, I highly recommend making more than just the portion(s) needed. The leftovers make a quick and easy meal the next day.

Ingredients

I have created a list of staples that I use often and are great to store at home (if you have the space available). These keep for quite a long time and are excellent for other meals as well.

I keep all of these in the gluten free version.

Dry goods:

• Pasta or spaghetti
• Rice (any color you fancy)
• Red and/or green lentils
• Quinoa
• Oats

Herbs and spices:

• Salt
• Pepper
• Veggie stock powder
• Dried or fresh basil
• Chili powder or whole dried chilis
• Cinnamon
• Cumin
• Curry powder
• Ginger powder (if you do not have fresh ginger)
• Sweet and/or spicy paprika

Jars and cans:

• Tomato passata and/or crushed tomatoes
• Chickpeas
• Corn
• Red kidney beans
• Coconut milk

Miscellaneous:

• Fresh onion
• Fresh garlic
• Fresh ginger
• Olive oil
• Coconut oil
• Lemon juice
• Soy sauce
• Balsamic vinegar
• Sweetener such as honey, golden or maple syrup
• Frozen grated cheese