I’m training for a 10k run with a team from my work for which I was shamelessly lured in by the promise of free running shoes tailored to my specific needs as identified following a free consultation that would analyse my gait and stride in the performance centre. I liked the sound of it – it sounded like maths and science combining to make me an elite runner through free new shoes alone. However, I have since made an altogether different mathematical breakthrough, a numerical relationship if you will. And it is this: the healthiness (h) of the food I consume at home (FCH) is inversely proportional to the day of the week (Dn)
Put another way, on day 1, Monday, I eat like Olympic running machine super Mo – all protein and raw/steamed veg – but by day 5 on Friday it’s less like super Mo more like sumo – Patty & Bun burgers, kebabs (not the doner variety mind, local ocakbasi restaurant 19 Numara Bos Cirrik 2 on Stoke Newington High Street does the most incredible Adana kebab – juicy minced lamb shish marinated in Turkish spices and cooked on their charcoals before being wrapped up in a blanket of fresh, soft turkish bread) and of course anything combining pastry with…well anything.
The other week was a case in point. I started the week with a healthy salad for dinner. It contained mixed leaves, celery, radishes, beetroot, runner beans, cous cous, fresh mint, flat leaf parsley and smoked mackerel. Seasoned well and dressed simply with extra virgin olive oil and fresh lemon juice. It was delicious and looked like this.
By Wednesday I was adding a load of chorizo to my otherwise healthy home made leftover vegetable soup. Again very tasty but this time I suspect the chorizo and all its meaty, fatty juices were largely responsible.
Come Friday it was a full on fried platter for breakfast – eggs, chorizo (yes again, you know you love it too) halloumi, plantain, beans and toast. A gut-busting way to start my long weekend.
Luckily for my trousers there are only 7 days in the week. Back to the greens on Monday.