Guilty as charged. I’m a complete sucker for training and training hard. I love the sensation of pushing my body to the limit and then the feeling of accomplishment when it’s all over. But am I where I want to be? No. Defiantly not. It could be something to do with early onset of overtraining …

Most magazine articles, blogs and pages generally give you ‘tricks of the trade’ to get up and go by integrating exercise within your daily schedule and keeping it there. But believe it or not, and affecting over 60% of competitive athletes, there is something as ‘Overtraining Syndrome’ which can significantly damage progress and your health if done is excess.

Now before you suddenly use the above as an excuse that exercise is bad for you, and think that having multiple days on the sofa is the right thing to do, your wrong! Overtraining only occurs when your body is placed under more stress than it can handle to repair itself from constant high intensity training, however, this is the training we need to do to achieve that that lean and muscular physique we all crave for. As harsh as it sounds, we place significant trauma to our muscles during an intense workout, resulting in a substantial rise in a number of hormones after we’ve completed that gruelling workout. Yet without these increased hormones our muscles can’t repair and restoring them stronger than before and making you one step close to your goals. The problem arises is when intense exercise is executed numerous times daily and these hormones don’t get a chance to balance themselves out again, leading to a catabolic state where we can become moody, sleepless and even start sacrificing our muscle to be able to store more fat! – Something that none of us want! If overtraining isn’t spotted early, it can not only result in hormonal imbalances but also, muscular and neurological imbalances within the body causing poor performance both in and out of sport, standstills in menstruation for females, injuries and illnesses, fatigue and even depression.

The good thing? It is easy to overcome! The first thing to address, is to make sure we keep a record or schedule of our training and incorporate rest days or even ‘active recovery’. As I mentioned previously, by skimping on rest, thorough regeneration of our muscles can’t occur. Furthermore, we need to make sure our nutrition is sufficient. In order to perform to our best, we need to fuel our body with the right nutrients, avoiding those processed and sugary foods. Healthy fats are essential to support the functions of hormones, our brain and even nervous system, where adequate protein in our diet supports our new and improved muscle development.

Overall, my argument is that you don’t need to be exercising 24/7 to reach where you want to be by the end of 2017! And even if you do, it can give you complete adverse effects!  Be proactive by planning and modifying your training as you go along. Fuel yourself and listen to yourself.

Vegan Kahala Curry


For the paste;

  • 2 tbsp Coconut oil
  • 1 Onion
  • 1 tsp fresh or dried Chilli
  • Chilli
  • 9 Garlic cloves (approx 1 small bulb of garlic)
  • Thumb-sized piece ginger
  • 1 tbsp Ground coriander
  • 2 tbsp Ground cumin
  • 1 tbsp Garam masala
  • 2 tbsp Tomato purée

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g Spinach
  • To serve Quinoa (Optional)


  • To make the paste, heat a little of the oil in a frying pan, add the onion and chilli, and cook until softened, about 8 mins. Meanwhile, in a food processor, roughly combine the garlic, ginger and remaining oil, then add the spices, tomato purée, 1/2 tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
  • Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Tip in the chickpeas and chopped tomatoes, and simmer for 5 mins until reduced down. Add the coconut with a little water, cook for 5 mins more, then add the coriander and spinach, and cook until wilted. Garnish with extra coriander and serve with quinoa.






Peanut Butter Cups


1-2 Tbsp Natural Peanut Butter ( we love Natural Earth & Pip &Nut)

1 Tbsp of pure Honey

1/2 tsp of vanilla essence (optional)

30 g Dark Chocolate (we love Lindt 70%+)


Combine the honey and peanut butter together using a blender or food processor until really thick.

Heat chocolate in a bane marine until melted, stirring often.

Pour 1/2 melted chocolate mixture into a small mould. Add the peanut butter/honey mixture carefully and evenly then pour over the rest of the melted chocolate.

4. Place in the freezer until hard. Then store in the fridge.