Running a marathon in 2015? The training starts here!


Thousands and thousands of committed (and a little crazy) people will run a marathon in the UK this year. They’ll all run for different reasons, they’ll all train a little differently, and they’ll all have different goals. But nobody will ever forget it.

Running a marathon is a huge commitment and for most runners the training will be kicking up a gear at this time of year. We thought we’d do our bit by inviting Ruth Walters from Let Her Eat Clean to write some helpful blogs to encourage and inspire those of you taking the challenge in 2015.

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Pack up your lunches in your training kit bag (and smile)

In her latest ‘Marathon training and food’ blog post, Ruth Walters from Let Her Eat Clean talks lunch.

My favourite lunch has always been leftovers. Last night’s casserole, chilli con carne from the weekend, you name it I’ve had it for a leftover lunch. The problem is when I’m training there are rarely any leftovers to be had!

With that in mind I’ve picked two of my lunch favourites that worked a treat on those days when the dinner pot was scraped clean!



Pasta salad

A classic lunchtime staple, this salad works with any type of pasta and is really easy to make. Stir through a pesto full of brilliant amounts of basil and then the choice of vegetable and protein options are all yours. I’m a big fan of sumptuous salmon flakes with some roasted peppers or using avocado as a creamy base with some tuna and artichokes.

Goat’s cheese and beetroot salad

Soft goat’s cheese and beetroot salad with spelt, petits pois and a handful of mixed leaves makes for a delcious lunch on days when there are no leftovers left! You’ll want a quick nutritional fix to take to work that you can rustle up the night before. And this salad is just that.

If you find yourself without time to prepare a lunch, keep an emergency backup option to hand. This Spanish omelette is easy to take to the office and goes perfectly with a green salad.

What are your go to lunch box fillers on training days?

Speak soon


You can follow Ruth for training inspiration and nutrition tips on her blog; on Twitter @ruthwalters, on Instagram @ruthwalters83 and at


Marathon training: it begins with breakfast

Hello marathon runners!

Hope your training is going well. It’s hard getting back into the routine in January isn’t it? And the cold weather certainly isn’t helping!

I’ve always found that during my training, breakfast has been the most important meal of the day. That’s why today’s post is all about brekkie!

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Pop popa-a-lu pop a whop pop boo! 8 ways to embrace National Popcorn Day

It’s National Popcorn Day! We’re celebrating with some of our favourite ways to enjoy perfectly popped corn!

  1. ICE CREAM (yep)

Popcorn-flavoured ice cream. What’ll these crazy kids think of next?


Then have a cup of Genmaicha tea (aka popcorn tea). It’s Japanese tea and tastes nothing like popcorn. It’s made with green tea and roasted brown rice: a few grains of which pop during roasting to resemble popcorn.


They make popcorn for dogs. Crazy.


Every little boy and girl grows up dreaming that one day they’ll have their very own popcorn machine. Don’t they? Either way, they’re pretty cool.


Popcorn boxes are the best thing about the cinema right? Get a few of your own, stay in and watch Call the Midwife. Bliss.


Take a break from salty and sweet and give savoury popcorn a go. There are loads of flavours to choose from but we like wasabi and chilli the best.


Feeling adventurous but too busy for a proper adventure? Live precariously through popcorn. Go mad with mojito or get crazy with goat’s cheese and pepper. All the cool kids are doing it.

And finally…


Homemade caramel popcorn is a thing. You’d be mad not to try it.

And that completes our journey through the fringes of popcorn-dom. And what a wonderful place it is.

Happy National Popcorn Day everyone,


PR and Social Media Executive & Popcorn addict

NOW EXPIRED : Free Healthy Bundles up for grabs

If you decided to make ‘eat healthy’ your New Year’s resolution, we’re giving
away the perfect bundle to help you stay on track. Here’s what’s included…

Rude Health Nutty Crunch Muesli
All nuts, no fruit. Start your day with the world’s crunchiest muesli. Toasted
flakes, granola bits and nuts, nuts, and more nuts.

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A great start – thank you for your help

Our Donate Food with Ocado scheme has been up and running for just over a month – and we’re elated with its success to far.

With your help, a total of £19,609 has already been raised. Fantastic! That’s an incredible £9,804.50 from you, our customers, which we then matched in groceries.

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Speedy breakfasts

These deliciously easy recipes are worth five minutes of anybody’s time. Wouldn’t you agree?


Do as the Scandinavians do and top rye bread with smoked trout (or salmon), half an avocado mashed with a little olive oil and seasoning and a sprinkling of chopped red chilli and chives.

Or why not try…

• Toasted brioche spread with cream cheese and topped with smashed berries and honey

• Quickly frying bacon and sliced mushrooms, pile into a wrap with a few slices of brie. The heat of the bacon should melt the cheese to gooey perfection.


Create top-speed Spanish-style scrambled eggs: thinly slice half an onion and red pepper and sauté with a few slices of chorizo in a glug of olive oil for 3-4 mins. Meanwhile whisk two eggs, pour in and stir over the heat for a further 1 min until scrambled. Season and serve.

Or why not try…

• Stirring up an omelette with roughly chopped smoked salmon and chives

• Poached eggs with wilted spinach and fried cherry tomatoes on toast


Granola is already the king of cereals, but top with cinnamon-dusted yoghurt, fresh berries and a drizzle of ready-made coulis to make it really amazing.

Or why not try…

• Mixing it up with different milks. Try coconut, hazelnut, almond or even Ecomil’s almond milk with cacao and agave.

• Having a few creative toppings up your sleeve such as toasted almonds, coconut and banana; pomegranate, pumpkin seeds and cinnamon; or dried cherries and shavings of dark chocolate.


For a photo-worthy breakfast, liven up your usual bowl of oats with almond milk and top it with chopped dried apricots, pistachios and almonds, plus a generous drizzle of honey.

Or why not try…

• Swirling in a spoonful of jam or nut butter

• Spicing it up with ground cinnamon, cardamom and nutmeg

• If you’re feeling adventurous, take inspiration from chef Tom Kerridge by stirring in hotsmoked salmon, lemon and dill. (Or not…)

Porridge to go

The beauty of chia porridge (along with its omega-3 benefits) is that you can make it ahead of time. Soak chia seeds in coconut milk with a squeeze of agave syrup in a Kilner jar in the fridge overnight. Top with fruit or jam in the morning and take it to work with you. This works well with oats, buckwheat and quinoa flakes too.

Read more speedy breakfasts in the latest issue of ocadolifePimp up your porridge and more speedy breakfast tips. Get it while it’s hot:

The Food Forecast

What does 2015 hold for the culinary world? Food blogger, Rachel Walker offers some predictions.

When she’s not curing salmon in a dustbin on the balcony, or brewing stinky kimchi in her little kitchen, Rachel blogs about food at

The Deep South

Start thinking bluegrass, banjos and bourbon, because the American food trend is migrating ‘Down South’, honing in on the cuisine along Route 79 – from Kentucky through to Tennessee, Arkansas, Louisiana and Texas. The trend for Deep South-style BBQ has been gathering pace for a while, with the ‘slow and smoky’ technique converting many who were never sold on Britain’s notorious ‘speedy and charred’ method. This year, Southern cuisine will be diversifying beyond BBQ though. Leading the way is The Lockhart in London’s Marylebone, a restaurant that has built up a cult following with its cornbread served warm from the skillet. Other frontrunners are Crayfish Bob, who dished out authentic gumbo to revellers at both Glastonbury and Bestival, and Soho restaurant Jackson & Rye, whose shrimp and grits pay homage to the cuisine’s Creole influences.

Like the sound of the Deep South trend? Try this delicious Louisiana Gumbo

Haute home food

Jamie Oliver is right on the money with his Comfort Food series, taking “the nation’s favourite dishes to the next level”. Forget mince, his shepherd’s pie recipe starts by roasting a 2kg leg of lamb for 4 hours, before putting it in a dish lovingly lined with mashed Maris Pipers, cheddar, rosemary and breadcrumbs. The trend is being echoed in restaurants – look to Albion Café in Shoreditch where the Welsh rarebit uses Isle of Mull Cheddar, or Richard Corrigan’s Royal Fish Pie at Bentley’s near Piccadilly Circus, which contains scallops, lobster and tiger prawns, as well as haddock.

Fancy a welsh rarebit? Here’s a tasty recipe


Flexitarianism – or vegetarianism with the occasional inclusion of meat – reflects a shift away from extreme dieting, toward more nutritionally and ethically aware eating. Ultimate A-list couple Beyoncé and Jay-Z exemplify the trend with semi-vegan diets – and the occasional visit to a steakhouse. But more Brits are joining in, as Meat-Free Mondays creep into Tuesday, Wednesday, Thursday… Chefs like Tom Hunt, author of The Natural Cook: Eating the Seasons From Root to Fruit, lead the way. Rather than creating meat recipes and then adding the ‘two veg’, Hunt makes seasonal vegetables the ‘hero’ of the dish, and adds meat or fish only if and when it enhances the recipe.

Tempted by Flexitarianism? Get started with this delcious veggie curry

Read more of my tips for food trends in 2015 in the latest issue of ocadolife

Easy entertaining: a no-fuss New Year buffet

Whether you’re throwing a big festive bash, or a more casual dinner, why not let your guests help themselves? You get to spend less time in the kitchen, and they get the pleasure of your company. We’ll say cheers to that!

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12 drinks of Christmas – Tommy’s Margarita

Happy Christmas! The last of our 12 Christmas cocktails is a proper celebratory drink. Agave is king in this simplified Margarita.


  • 50ml tequila blanco
  • 20ml lime juice
  • 15ml agave syrup

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