For many people, when getting seriously into climbing, the question of weight to power ratio crops up and some conclude that weight loss will lead to increase in performance. It can especially be a concern around this time of year, when the mince pies and...Read More
The other day however, my friend Geri brought these tasty little morsels to the climbing centre and I can’t stop making and eating them. When I gave them a go myself I found that they are quite easy to make (as long as you don't burn them!), much cheaper than the supermarket packs and, after some quick research, I realised they are really good for you too. They're absolutely packed with vitamins, minerals and good fats that help to keep us healthy in all sorts of ways*.
Then the WCS is for you. If you don't know about it already, you should. This year's Women's Climbing Symposium is upon us - taking place on Saturday November 2nd at The Arch Climbing Centre in London 9.30am-6.30pm. What a great line-up the WCS team have put together for us this year - Angela Soper, Fran Brown, Anne Rigge, Jen Randall, Eva Lopez and Rebecca Dent to name just a few. They'll be covering everything from nutrition to yoga and training to testing yourself - and all in relation to climbing and at every level - from beginner to competition climbers.
They have a handful of last-minute tickets available (we've heard on the grapevine), so if you log onto the website now, there may be one left just for you.
When Rebecca Dent, GB Junior Climbing Team Assistant Manager and high Performance Nutritionist, told me about this recipe I have to confess that I was unsure, but I will give anything a go once and this one has grown on me considerably. It's so flexible - you can add virtually anything to it to give it a different texture or flavour. It can be sweet or savoury, which is great if you're in a rush and need quick healthy protein.