Guest blog by Hayleigh Mason
I have recently had a bit of downtime after getting back from the World Championships in Moscow.
It’s so nice to be able to lie in and not think about when I have to have a protein shake!!!
I, also, worked as an athlete mentor for the Dame Kelly Holmes Trust on a project in Luton, which helps young people get their lives back on track.
It’s an amazing charity to work for and as athletes we can help share our journeys with the young people and show them anything is possible. The project involves trying to get the young people back into work, education, sport and volunteering. We took them into London where they did a ‘Dragons Den’ task at Morgan Hunt which is one of the top recruitment agencies in the UK and I also got the chance to take them kayaking which was lots of fun.
I’ve now been back into my usual daily grind for a few weeks, which involves training 2-3 times a day 6 days a week.
In the winter this involves a lot more cross training and not as much time on the water compared to the summer. I still go out in -6 degrees though, which is very chilly!!
I spend a lot of time in the gym where I try to build up my muscle mass for the next season.
2014 brought a few changes to my set up and I'm absolutely loving it. I have competed a lot in the team boats but this year brought a new challenge of racing all by myself…it was slightly scary but also so exciting.
I came away with my best ever result in my singles, which was 7th place at the European Championships and it’s really made me determined to be even better next year.
Lucy Bee really helps me stick to my healthy lifestyle and I love cooking with it. I have a really sweet tooth and one of my fave foods is pancakes but I try to make healthier ones but they still taste really good.
I do allow myself to have a cheat meal once a week as I know I will burn it off and I enjoy my food!! I especially like this:
Chicken and Sweet Potato Coconut Curry Recipe
1 tbsp. Lucy Bee Coconut Oil
2 chicken breasts, cut into bite-sized pieces
1 - 2 tsp. curry powder (depending on how hot you like it!)
1 large sweet potato, diced
150g frozen peas
1 handful of sultanas
3 tbsp. red split lentils
400ml coconut milk
250ml vegetable or chicken stock
Melt the Lucy Bee in a large frying pan. Add the chicken and gently fry for a few minutes until browned.
Add the sweet potato, lentils, peas, sultanas and curry powder and mix together before adding the stock and coconut milk. Bring to the boil then simmer for 30 minutes. If you prefer you can place in a pre heated oven (150C) for 40 minutes.
If you give this a try, I hope you like it as much as I do!
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