Right Motivation, Left Satisfied

The Beginning

Four years ago I spontaneously signed up for Run for a Reason, a 14 km run for charity. As I registered three days before the race took place I didn’t have much time to train for it. Furthermore, I had never ran more than 6 km in one go. I have done a lot of long distance cross country skiing, but long distance runs (read: more than 5km) were rather rare. I’m quite competitive towards myself and absolutely hammered my body during the event. I did the 14 kilometres in 1 hour and 10 minutes, and told myself I would never do that race again. The fright only lasted until the soreness of my muscles disappeared a few days after the run. It turned into a desire to pick up long distance running when I discovered the Nike+ app. This was the beginning of running being a big part of my everyday life.

In 2012 I did the HBF Run for a Reason again and raised money for Cystic Fibrosis. Again I ran it in 1 hour and 10 minutes, and again I was wondering why I would put myself through the pain of it. I found strength in thinking of all the people suffering from CF and how strong they are to cope with their condition every day.

Milestone Reached Today

Today I reached 1,000 km on my Nike+ GPS app! So I’m giving myself a big tap on the shoulder and celebrating with a massive green smoothie. Well, I suppose I’ve done more kilometers as I have travelled and used other phones when going for runs. But these are my first recorded 1000 kilometers.  I have developed a great appreciation for running and try and go for 4-5 runs per week. It is like meditation to me. I clear my head of all stress generated throughout the day and enjoy having quality me-time. If I’m ever angry or upset I’d go for a run, and by the time I’ve done the first 3km I have generally changed my mindset and come up with a solution. I don’t even feel that I’m running – its like my legs are on autopilot and my mind is unleashed and flies off wherever it desires to. This is also my most creative time. I enjoy painting, creating things as well as developing business ideas, and I always get my best insights when I’m out running.


Retired: Mr Right Motivation and Miss Left Satisfied

I have to admit I feel extra encouraged to go for a run when I’ve got nice and colourful apparel. My shoes, Mr Right Motivation and Miss Left Satisfied, have served me well in that respect.  However, after more than 1,000 km around the world in all kinds of weather and conditions it’s time to trade them in for a pair of newies. I’m so grateful for getting into running and encourage everyone to give it a chance! Even if you start with short distances and keep a slow pace – something is far better than nothing! ★

I’m so thankful for all the great times I’ve had out running, and can’t wait to hit up the 2,000 km mark!


My Morning Routine

Lemon Water & Snack

I like the mornings. It’s like the night has cleaned the air and left it fresh for a new day. A good morning makes such a big difference for the rest of the day – for me anyway. I start by having a glass of lemon water and a little snack like berries or figs before heading to work. Lemon is a great kick start of the day as it alkalises your body. I usually go 1/2 lemon in two glasses of water – one for me and one for my man. Lemon water helps breaking the fast-mode that your body went into while you were asleep. For those who didn’t know, breakfast comes from “braking the fast” – makes sense:)

lemon water


Walk the Walk

Although I have a car, I try to catch the train most days – for several reasons. One of the reasons is of course that it’s better for the environment. But also because I really enjoy a walk in the morning. Going from the train station to where I work gives me a solid 20 minutes walk. In that time I get to wake up, think about what I want to achieve for the day and simply enjoy just breathing in the fresh air. I’m very lucky to be working close to the ocean and get to smell the salt water every day.

Smoothie Time

When I get to work it’s time for a big smoothie full of nutrients and goodness. I normally put pumpkin seeds, shredded coconut and chia seeds in together with chunks of fruit like banana and strawberry so that I have something to chew on. For some reason I don’t feel that it fills me up properly when I don’t chew – it’s more of a meal if I don’t just drink it. I’ll be uploading some smoothie recipes soon, so hopefully that will give you some inspiration for a healthy start to your day!


What is your morning routine?

Butternut Squash & Kale Tostadas

Butternut squash and kale make me think of fall, and I love finding new ways to pair them together. These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion, and avocado sour cream.

Preheat oven to 400 degrees. Peel and cube a 1.5 lb butternut squash. Place on baking sheet and toss with olive oil, salt and pepper. Roast squash about 25 minutes, stirring with a spatula halfway through.

While squash is cooking, pour two cans of low sodium black beans into a saucepan, and add garlic and cumin. Warm on low heat.

Wash kale thoroughly. Cut kale leaves from the ribs. Roll kale leaves up and thinly slice. Place kale in colander and rinse with hot water for about 15-30 seconds to slightly wilt leaves, then rinse with cold water to stop the cooking.

Eggplant and Bell Pepper Terrine


So what is a terrine? My online Apple dictionary defines it as: 1. a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container; 2. A container used for such a dish, typically of an oblong shape and made of earthenware.

This recipe conforms to both definitions and is a wonderful vegan appetizer. If you’re an eggplant lover, this one’s for you. It takes about an hour of prep time and can be made the day before. In fact, it is best if made the day before so the terrine fully marinates. Bring it to room temperature before serving for best flavor.


4 red bell peppers
2 medium eggplants  – cut ¼ inches thick rounds
1 small shallot  (peeled and minced)
1 tablespoon balsamic vinegar
½ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra virgin olive oil
¼ cup organic tofu (mashed)
2 cups loosely packed fresh basil leaves (Now appearing at the Farmers’ Market)
Vegetable oil cooking spray


Roast the bell peppers under the broiler until skins begin to bubble and peel. Peppers will almost be black when they are ready. Transfer to a large baggie and close the top carefully (peppers will be plenty hot). Let steam in the baggie until cool enough to the touch – approximately 15 minutes. Peel, seed and skin peppers. Cut into 1-inch wide strips. Set aside.

Preheat oven to 400 degrees.
Spray two baking sheets with cooking spray. Working in batches, arrange the eggplant rounds on baking sheets in a single layer. Roast until tender – about 20 to 25 minutes. Turn the rounds over after 12 minutes to ensure even cooking. Using a spatula, transfer the rounds to a wire rack to cool (wax paper works well but if you can use a rack it lets the air circulate to both sides).

In a small bowl, combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until smooth. Set vinaigrette aside.

Spray a terrine with cooking spray (I use a 9×4 inch earthenware loaf pan). Arrange one-third of the eggplant rounds, slightly overlapping, to cover the bottom of the pan. Brush lightly with vinaigrette. Arrange half of the bell pepper strips, slightly overlapping, over the eggplant. Using a rubber spatula spread half of the tofu over the peppers. Top with half of the fresh basil and brush lightly with vinaigrette.

Make another layer of eggplant, vinaigrette, bell pepper, tofu and basil. Brush with vinaigrette. Top with a third layer of eggplant. Brush with vinaigrette. Using your hands, press down firmly but gently on the terrine, compressing the layers.

Cover tightly and marinate, in the refrigerator, for 12 to 24 hours. Carefully un-mold terrine onto a platter and garnish with fresh basil prior to serving.

Fresh Fig & Arugula Salad

Recipe of the Day

I am in fig heaven.  Does a more divine, sweet, and delicate fruit exist?  They must truly be the food of the gods.  Besides being so delicious, they are incredibly healthy and detoxifying.  I adore them fresh this time of year, but be sure to eat them within a day or two of buying because they are very delicate and will not last more than that.

Fresh Fig & Arugula Salad Recipe

Serves 4


  • 4 cups arugula, rinsed and dried
  • 4 fresh black figs, gently washed and quartered (with skins on, stem removed)
  • 1/4 cup pine nuts, toasted
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pomegranate molasses
  • sea salt and freshly ground pepper to taste


  • In a large bowl, combine arugula, olive oil, vinegar, molasses, pine nuts and salt and pepper.  Toss to combine.
  • Separate into serving bowls and top with quartered figs.

Fall Salad: Roasted Pear, Pomegranate, and Gorgonzola with Maple Balsamic Vinaigrette


If you’re looking for an easy, crowd-pleasing salad then here you go! The roasted pears add a nice twist, and the pomegranate seeds burst in your mouth. I buy the pomegranate seeds already packaged, but if you have the time you can meticulously de-seed the pomegranate. Don’t worry if you don’t know how to do that…I had to watch a You-Tube video! If you don’t like gorgonzola or blue cheese, you can easily substitute goat, feta, or Parmesan. You can also use candied walnuts or pecans, but the maple syrup in the dressing already adds a nice sweetness. Enjoy!

Roasted Pear, Pomegranate, and Gorgonzola Salad with  Maple Balsamic Vinaigrette

Serves 4-6


Roasted Pears:

  • 3 Anjou pears, quartered and cored
  • 1 tablespoon EVOO
  • 1 tablespoon sugar

Maple Balsamic Vinaigrette:

  • 1 shallot, finely chopped
  • 1 tablespoon dijon mustard
  • 4 tablespoons balsamic vinegar
  • 1/4 cup EVOO
  • 2 tablespoons maple syrup