Welcome!

Hi! My name is Aurélie. I’m a biomedical scientist and I am currently transitioning to veganism and training for my first half marathon, don’t ask me which one. I tend to enter races last minute (a horrible habit that I need to kick.) I’ve been a fitness addict my whole life and a serious runner for about 3 years. In 2012 when I became a vegetarian, I started to take my running and nutrition a lot more seriously. Last year I met a guy who has continued to be my inspiration in becoming a better athlete. Maybe I’ll let him chip in further down the line 😉 My friend is a triathlete and an amazing one at that. He’s the one that inspires me to push my body further than it ever has been and unbeknownst to him,  he acted as the catalyst to me deciding to take on a half marathon. On this blog you will find everything pertaining to my fitness journey, the highs and the lows and all my favourite recipes. You will also sometimes get scientific explanations of things haha, I can’t help it. Science is wired in my DNA. Thanks for stopping by!

Today I started 22 days of veganism. I’ve always wanted to be a vegan…I know! Not a lot of people say that but I have always had a fascination with green living. So here’s what I had for breakfast:

IMG_0349

-2 pieces of vegan rye bread with Salanova baby leaves, mini Italian tomatoes and an apple and beet slaw with an orange chilli dressing.

-Half a glass of freshly squeezed orange juice

I usually prefer to have a light breakfast but having recently started week 4 of half marathon training, my body needs the fuel. I have days where I wake up hungry, ready to devour whatever is in the fridge. Correct nutrition is half the battle won. I was a notorious breakfast skipper, I’d wake up in the morning, go for my run and it would be noon when I’d have my breakfast. My runs weren’t bad but I found myself feeling lethargic more often than not. Doing your research on what you’re putting in your body is so important which is why I’m an advocate of a healthy vegetarian lifestyle. Remember to read the labels, treat your body right and it will reward you.

 

5 thoughts on “Welcome!”

    1. Thank you Ruth! I love rye bread, I have a slight intolerance to wheat and this one is gluten free. The texture is a lot firmer but I like the fact that it doesn’t make me feel heavy.

      1. Well that’s an added bonus, eating less gluten can never be a bad thing for anyone! 🙂 Looking forward to following more posts from you! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.