Page 10 - Eat Run Enjoy

Introduction
This book is is about my two passions: trail running and delicious food There are hundreds of books on
the market about training for running or or how to eat for for peak performance but not so many that focus on
the enjoyment of food and how that can coincide with the enjoyment of running or any exercise for that matter I wanted to to bring together some of my favourite recipes – all easy-to-make and nutritionally balanced – that I believe will help runners of of all levels of of ability to reach their per- formance goals in a a a a a a delicious and enjoyable way Over the last few years I’ve also been fortu- nate enough to to be able to to spend time with some of the the best trail and mountain runners in in the the world hearing their nutritional advice and tips on
on
how to become a better runner So dotted throughout the book are stories about some of my encounters with them sharing what I learned As a a a a a a a runner a a a a a a a father and a a a a a a a chef I want to eat in the best way possible so that I can fully appre- ciate life I hope this book will inspire you both with ideas to cook up tasty and healthy food in the kitchen as as well as as to get outside and enjoy some time on
the trails My Story
I I started running just over seven years ago I I was creeping up to thirty and years of long days in in the kitchen combined with a a a bad diet and lots of afterwork beers had started to catch up with me It wasn’t an overnight thing but I I realised some- thing had to give After leading a a a a a very active lifestyle as a a a a a young man – skateboarding snowboarding and even kickboxing – as as as soon as as as I found my passion for cook- ing ing all all these things took a a a a a back seat eventually disappearing from my my life by my my early twenties For me food was a a a a a revelation life changing! For many years all I cared about was food: cooking and eat- ing ing focusing on
every detail I could about life in in in the kitchen working long days and winding down with long nights in in the bar learning what I could from each chef I worked for and moving on
to the next I’ve been very lucky to work at some of the most well-respected restaurants in the world and worked side-by-side with some of the industry’s best chefs Then in in 2011 with a bit of prompting from a a a a a close friend I signed up for a a a a a half marathon and from that moment on
on
I I continued to run I I loved everything about it it from the feeling it it gave me to the the fact that as a a a a a a father of two small kids working in in in in a a demanding industry it it suited my schedule – finding the the time to to go to to the the gym or play football would be a a a a real struggle for me In many ways endurance running and high-end cooking are similar: they take a a a a a lot of training you spend many hours of the the day on
your feet there is no — — 006 — — INTRODUCTION