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We can train as hard as we like but if we don't fuel our bodies to grow and repair the benefits and improvements made will compromised and our health and performance affected.

Thanks to our very talented resident Chef, Harry Mosley (@thepaddlecafe) we can share some delicious recipes with you including pre and post training snacks, mains and dessert ideas that are made of nothing but the good stuff!

Get stuck in and let us know what you think!




Meal type: Breakfast/Lunch/Dinner            

Servings: 2 Portions


  • 6 large flat Mushrooms

  • 300g Cavalo Nero, washed and roughly chopped

  • 200g Spinach, washed

  • 1 Clove Garlic

  • 1 Lemon

  • 4 free range Eggs

  • 300g Cashew nuts

  • 4 tbsp Sesame seeds

  • 2 tbsp Coriander seeds

  • 2 tbsp Cumin seeds

  • Olive oil

  • Salt and Pepper

  • White Wine Vinegar 


- Pre heat your oven to 200 degree Celsius 

- first make the DUKKAH by placing the cashews, sesame seeds, cumin, coriander seeds and 2 pinches of salt in a frying pan and place into the hot oven for 8-10minutes till lightly toasted

- Remove from the oven, cool and blend in a blender till a course crumb, set aside

- place a deep sauce pan of water on the heat to boil

- finely slice the mushrooms and garlic

- place a large frying pan on the heat, when hot add a glug of oil and add the garlic

- after 20 seconds add the mushrooms and fry till soft

- when the mushrooms are soft add the cavalo Nero and spinach and cook for minutes 

- While the green are cooking make sure that the water is boiling, add 1tbsp vinegar stir and then crack your eggs into the middle of the pan. 

- poach the eggs for 3 minutes

- remove the eggs from the water 

- season the greens and add a squeeze of lemon. 

- plate the greens, eggs on top and finish with the dukkah. 


Meal type: Snack     Servings: 8 Portions

A quick and easy snack for those who love banana bread! This snack is easy to make, can be eaten at anytime of the day and is highly nutritious and filled with goodness!


Meal type: Snack

Servings: 8 Portions


  • 3 Ripe Bananas

  • 3 eggs

  • 2 cups Ground Almonds

  • 5 tbsp Honey

  • 3 tbsp Quinoa

  • 20 Dates

  • 1 Tsp Cinnamon

  • 1/2 Tsp Baking Soda

  • 3 Tbsp Coconut oil

  • 3 Tbsp Coconut Flour 


Pre heat your oven to 170 degrees 

- Place all ingredients into a blender and blend

- Line a loaf tin and pour in your mixture 

- Bake for 1 to 1 hour 15min 

- Check the loaf is cooked with a knife (it should come out clean ) 

- Remove from the oven and cool.




Meal type: Lunch/Dinner           Servings: 4 Servings


  • 1kg chicken thighs (boned and skinned)

  • 300ml yoghurt

  • Tbsp smoked paprika

  • Tbsp ground cumin

  • 1tsp cayenne pepper 

  • 1 lemon zest and juice

  • Half loaf of sourdough blended into bread crumbs 

  • 1kg Maris piper potatoes washed

  • 4 garlic cloves smashed

  • 1/2 green cabbage 

  • 1 carrot (yellow if possible)

  • 1 Apple peeled and Grated

  • 1 thumb ginger finely grated

  • 1/4 tsp mustard 

  • 1/2 tsp turmeric

  • 100ml cider vinegar

  • 2 tsp honey


- In a bowl place the chicken, yoghurt, lemon zest and juice, Smoked paprika, ground cumin and a good pinch of salt. Leave to marinade in the fridge for 2 hours

- Blend the bread into crumbs and set aside

- Heat your oven to 200 degree Celsius

- Cut the potatoes into chunky chips leaving the skin on. 

- In a tray place the chips, smashed garlic cloves a glug of oil and salt and pepper. 

- Bake until crispy 

- For the slaw finely shred the cabbage

- Grate the Apple and carrot and add to the cabbage. Mix well.

- Combine the rest of the ingredients into one jug and dress the slaw. Place in the fridge till needed.

- Next grab your breadcrumbs and coat the chicken. 

- Place onto a tray lined with baking paper.

- Place in the over for 15 minutes 

- Remove and serve.

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