How to avoid winter stodge

It’s cold outside and you’re craving stodgy foods. This year give your diet a healthy makeover with nutritionist Christine Bailey’s clever substitutions

How to avoid winter stodge

It can be hard to avoid putting on weight over the winter months. The cold, darker days can leave us craving stodgy, warming food and as Christmas approaches it can feel like you’re running on a mountain of mince pies and party snacks. So if you’re looking to enjoy comforting foods with a lighter twist tuck into our delicious options.

Cinnamon porridge: A wonderful winter fuel. A bowl of porridge makes a perfect pre-run meal. Oats are a useful source of slow releasing carbohydrates and B vitamins, manganese and magnesium, important for energy production. Avoid instant porridge mixes, which are often packed with sugar. Stir in a spoonful of cinnamon which studies suggest may help stabilise blood sugar. For a protein boost mix in a scoop of protein powder once cooked.

Peanut butter protein muffins: Try this easy grain free, low carb muffin. Simply blend together 4 bananas, 4 eggs, 1⁄2 cup (125g) wholegrain peanut butter, 2 tbsp melted butter or coconut oil, dash of vanilla and cinnamon, 1⁄2 cup (55g) coconut flour plus 1tsp each of baking powder and bicarbonate of soda. Spoon into muffin cases and bake 180C/gas mark 4 for 20-25 minutes. You could also add raisins or nuts for texture or a spoonful of protein powder for an additional boost. Alternatively use UGG Muffin mixes (www.uggfoods. com) for a speedy low carb option.

Quinoa protein bowl: If you’re looking for a lighter hot breakfast then try quinoa porridge. This gluten-free grain has about twice as much protein as brown rice, making it great for muscle recovery plus plenty of magnesium to prevent cramps. A good dose of soluble fibre means it has little impact on your blood sugar. For speed use quinoa flakes (available in health stores). Place 250ml milk or milk alternative in a pan with 35-40g quinoa flakes and a pinch of salt and simmer for two to three minutes until thickened. Stir in a spoonful of nut butter and sliced banana to serve.

If sandwiches and bagels leave you feeling bloated then switch to some lighter alternatives. Avoiding gluten may also help. Try gluten-free oat cakes, wholegrain rice cakes, raw crackers and seeded crackers. You can use these to accompany a warming soup for lunch or top with some protein for an energising snack. Steer clear of refined white carbs and include those with nuts or seeds for an extra protein boost. For a virtually calorie free wrap use little gem lettuce leaves as “cups” or wraps for fillings like roast chicken.

A bowl of pasta is the ultimate comfort food but it is also likely to pile on the pounds especially if accompanied by a calorific sauce. Fortunately there are some delicious low carb options to try. Kelp noodles (made from sea vegetables and available from are packed with iodine making them ideal for supporting a sluggish metabolism and are very low in calories. Simply soak and then toss in your prepared sauce. Shiataki noodles are made from the almost calorie free natural fibre of a native Asian vegetable. Being high in fibre, they are also ideal for keeping blood sugars stable (

Buckwheat (soba) noodles are another nutritious option. Buckwheat has more protein than rice, wheat, millet or corn and is rich in a nutrient called rutin, important for healthy veins and circulation. It is also a valuable source of magnesium, which can often be low in runners.

If you can get hold of spaghetti squash then use this to replace noodles in a dish. Simply cut the squash in half and scrape out seeds. Drizzle over some olive oil and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. Scrape out the strands of squash and toss in your sauce. Another popular option is using a potato peeler or spiraliser and peeling thin strips from carrot or courgette to form vegetable noodles or wider pieces to replace lasagne sheets.

Packed with beta-carotene for skin and respiratory health, sweet potatoes are a great choice for runners. A good source of vitamin C to support your immune health, they are easy to digest and rich in soluble fibre to help you feel fuller for longer. Use them to replace baked potatoes or add them to curries and stews. They are also delicious pureed and added to cakes and brownies or made into hash browns, potato wedges or fritters.

If you love mashed potato then try mashed celeriac, cauliflower or parsnip instead. These are lower in carbs and calories and being rich in soluble fibre will keep energy levels from dipping during the day.

A favourite among paleo lovers. Cauliflower rice makes a wonderful lower carb alternative to rice. Simply place raw cauliflower florets in a food processor and blitz until they form little rice-like pieces. Sauté the “rice” in a little stock for four to five minutes until just soft. Alternatively switch to red rice, a great source of iron, zinc and antioxidants – ideal for a healthy immune system.

Soups and stews are the perfect comfort food and the viscosity of these dishes has been shown to increase the period of time people feel full, meaning you are less likely to overeat. Keep it light by avoiding creamy sauces. Switch to tomato based or stock based sauces with a dash of wine for flavour. Leave out the potato or rice and replace with extra veggies or a can of lentils or beans.

Written by Women's Running Magazine | 1499 articles | View profile

Please comment on this article below