For the Crockfit weekend (yes I know it was back in January I went, but I’ve been busy and I promise this post was well worth the wait) we were catered for by the amazingly talented Ceri Jones of Natural Kitchen Adventures – not only were the meals tasty and delicious, they were wholesome and healthy with the right balance of our macronutrients (carbs, fats and protein) and supplying plenty of micronutrients (vitamins and minerals) too.
Along with that, it has made me try new things – such as celeriac, which was yummy as a mash and also in the remoulade. It also reintroduced me to vegetables that I tried as a child but didn’t like such as beetroot (the issue there was the colour it turned my pee – and when you’re only about 6 years old, bright red pee is frankly quite terrifying!!!)
Recently I have been really trying to increase the amount of protein in my diet, reading up on protein powders (I’ll admit I find it all rather confusing) and protein bars as I really want to gain muscle and definition with my workouts, so when Oomi offered me the chance to try their protein-packed noodles I jumped at the chance, especially as they are also gluten free! I’d much rather obtain my protein through my meals than using protein powder – but this is just a personal preference and doesn’t mean I won’t use protein powder in the future – but I digress.
I have to say I was a little apprehensive though when I realised the source of the protein is from white fish. I don’t know why, as I really like white fish – I suppose it just seemed unusual to me, the idea of noodles made with fish protein, I don’t know if I expected them to feel squishy like fish or to smell like fish!?