Four Munros and a Marathon: week 3

This September and October, I’ll be running two tough races, three weeks apart: the inaugural Ring of Steall Skyrace and the Plusnet Yorkshire Marathon. Every week, I’ll be reflecting on my training – what worked, what didn’t, changes made, fueling, diet, sleep, etc.

What I learned this week:

  • One of the reasons the Ring of Steall has a huge elevation gain (8200 feet or 2500 m) in so little distance (16 miles or 25km) is that it starts, and finishes, at sea level. There is a sea loch at Kinlochleven, the site of the race start/finish. This means, that rather than the usual inland ascent of say 2000 feet (which is still a lot but doable), we’re climbing from the very bottom to the very top of a munro, immediately. That’s over 3000 feet. Good thing I’m still in the early phases of training.
  • Take more clothes on long trail runs because you never know what Mother Nature will throw at you!
  • My fitness is much better than it was a few months ago. This training is paying off big time.
  • Never drink alcohol, even a small amount, the day of a long trail run. You’ll find out why!

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Bone Broth 101 + recipe round

Warning: this post contains images of raw animal bones that might offend some. The purpose of this post is to inform people about all aspects of bone broth; it isn’t intended to offend people.

The highly revered, much spoken about liquid gold that is so celebrated in the paleo and primal world. Sooner or later on your paleo journey, you’ll find yourself comfortable and secure with the lifestyle and dietary changes you’ve made, and ready for the next step. You’ll find yourself ready (and willing) to take on the task of making your own bone broth. This was how I felt.

I knew that bone broth was good for you and could be incredibly useful in both one’s cooking arsenal and gut health, and so I took the leap and started making my own bone broth about nine months into paleo. Only, it wasn’t such a big and complicated step as I had expected and had built up in my head: it was actually incredibly simple. All I needed was the right equipment (which I had), and the right ingredients (which were easily bought, even in my neck of rural Scotland). Something that seemed so intricate and complicated, like something out of the kitchen of a Parisian, 5-star restaurant, was actually very easy and practical to make. So easy, it can literally be thrown together in 10 minutes.

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An in-depth look at stress (via Primal Eye)

Grab yourself a cup of tea (or bulletproof coffee), make yourself comfortable and have a read through my in-depth post on stress below.

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A topic that I’ve written about extensively over at Primal Eye magazine is one that is very close to me, one that I’ve been experiencing all too well lately: stress. I’ve mentioned this several times in previous posts, but it’s worth stressing again: 2015 was a huge year for me, for us, and it was so busy. We bought our first home, and the week before we were due to move, I went home to Winnipeg unexpectedly to say goodbye to my Grandpa one last time before he passed away. We had many big races, I got a writing gig with Primal Eye (which takes up precious time on the weekend), and I experienced too much emotional stress from my teaching job culminating in me changing jobs at the end of October. We also travelled much over 2015, which is great and so rewarding, but can also be stressful. To sum it up, 2015 took its toll on me with many emotional ups and downs and self-imposed pressure. And to help me work on it, work through it, and  deal with it, I did what I do best: I wrote about it.

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