The In­side Lane

Runner's World South Africa - - THE INSIDE LANE - Mike Finch Ed­i­tor-in-Chief @MikeFinchSA

Ladies and gen­tle­men, run­ners and jog­gers, sprinters and trail run­ners, parkrun­ners and marathon run­ners, road­run­ners and tread­mill fans... it‘s a new year! Ta daa! A chance for a new start, and a world of pos­si­bil­ity. This is the year you do that marathon or run that sub25-minute 5km, or en­ter a trail race... Stop putting it off. Just do it! (Thanks, Nike!) Stop say­ing ‘next year’, or ‘not right now’. Start set­ting goals. Plan your year, and take on that chal­lenge you’ve al­ways wanted to do... but never thought you had the time.

I have to ad­mit that af­ter in­ter­view­ing Jonno Proudfoot (‘Real Good Food’, p40), the au­thor of the new Low Carb Cook­ing, I changed my diet that very night. Proudfoot, made fa­mous af­ter his col­lab­o­ra­tion with Prof. Tim Noakes on his ‘bant­ing’ book The Real Meal Revo­lu­tion, re­leased his new book at the end of last year; and al­though it still fol­lows bant­ing prin­ci­ples, it’s a far more ac­ces­si­ble gate­way to healthy low­carb eat­ing. I, for one, will be us­ing Proudfoot’s recipes to re­duce the num­ber of un­nec­es­sary carbs I have at din­ner. To get you started, Proudfoot has put to­gether 10 recipes from his book, aimed at help­ing run­ners lose those stub­born ex­tra ki­los in a healthy, sus­tain­able way.

In our story ‘Savour the Se­cret Lan­guage of Run­ning’, p18, writer Ali Nolan de­scribes the sim­plic­ity of putting down a chalk line on a road to mea­sure out in­ter­vals. In a run­ning world full of tech, us­ing a hum­ble piece of chalk to mark off the start of an in­ter­val may be the most au­then­tic way to han­dle those hard ef­forts. No need to find a track, gaze down at a GPS... just mea­sure out your favourite in­ter­val length, mark it out, and get go­ing. Like they did in the old days!

My wife – who ed­its Taste, one of SA’s big­gest food magazines – al­ways finds my for­ays into food fads some­what amus­ing. Most re­cently it’s been about broth – yep, the stuff they make from an­i­mal bones! But a good broth is full of good pro­tein. Throw in some veg, noo­dles and spices, and you have the per­fect salty, umami post-run re­cov­ery meal. In our story ‘Hype or Hero?,’ p24, we un­cover the truth be­hind all the hype around food fads; and al­though broth isn’t the cure-all I wish it was, it cer­tainly tastes good. And some­times that’s just fine.

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