Everyne who knows me... knows that I'm a HUGE foodie!

I’ve always been into cooking. That’s also been the way to get the whole family together to cook, eat and spend time together. For me cooking is relaxing, creative and I get that similar flow as in climbing. The best thing is that it brings friends and people together! It's a one way to stop for a second on a busy life and catch up with everyone and chill.

And as an athlete it's important for me to be able to perform well, feel energized, get recovered and be healthy. So it has been a pretty natural that I've got really interested of eating healthy and taking care of myself. But eating a healthy meal just once or eating well for a week might not make you feel any differently. The results will be seen after a longer period. Just like in power- or fingerboard training 😁!!! And you'll be thinking "Maaan.... I'm happy I started doing this!".

If you're interested of a diet, nutrition and climbing check out this little interview Alex Kahn wrote for the Time to Climb- website with me and a nutritionist Alyssa Neil.

I'm also known of being pretty serious of my oats!!! If you're an oatmeal lover you should definitely check out the recipe for my protein rich egg white oatmeal 😁. Adding egg white makes the oats fluffier, richer and to give you long-lasting energy for your day. Also your body will absorb the beta-glucan better when you cook the oats instead of just using raw oats. That is also good for your metabolism!

! It has been found from the Mountain and Hardwear blog but lets put it here too! Just scroll all the way down to find it :)

EGG WHITE OATS

Ingredients:

• 2dl unsteamed oat flakes. The non-steamed oats act differently – they expand and make the oats fluffy! They also have a stronger flavor and more nutrients. Different brands cook differently so you have to learn how they’ll act. Even though you’re always using the same amount of oats, water, soy milk etc., the technique matters a lot.

• 3dl liquid for cooking (water,milk etc.)

• Seasonings. Cinnamon, bourbon, vanilla. And in Scandinavia, we LOVE cardamom! It is important to add the salt AFTER the oats have swelled. By adding the salt too early disturbs the swelling process.

• 4 egg whites. Adding some extra proteins keeps you full longer! Egg whites also give a creamy touch.

• 1 tsp Chia seeds.

• Toppings! Berries, nuts, sugar free jam, peanut butter, coconut flakes… Dried apples or blueberries. It’s important to add something crunchy! I fell in love with Fiona’s toasted almond granola. But my number one favorite is to crush Wasa Crispy Bread for some healthy crunch!

• Cold cottage cheese, or unsweetened plain soy yogurt. Finland and Sweden are the promised lands of delicious and good cottage cheese! It’s quite challenging to find good cottage cheese when abroad, but in the States I’ve been using Breakstones or Lucerne.

Note: When the oats are made well it tastes SO good that you don’t even need that many toppings! If you’re loading the oats with tons of toppings there’s something wrong with the oats 😉.  Toss the basic steamed oats you've bought from the store and get the better organic ones from somewhere! Eather online or a special store!!! Because they're not steamed (that process helps them to last longer in your cabinet, but we crush oats, right?) they're also lacking a lot of nutrients and won’t act like bread dough 🤤.

The recipe:

1. Roast slightly both the oats and the seasonings in a pot to get more flavour on oats. Put it on a seperate bowl.

2. Bring oat milk to boil.

3. Add roasted oats gently.

4. Braise for few good seconds and let it cool down little bit before adding egg whites

5. Add egg whites slowly and whip same time. Avoid aggro whipping. Whipping affects the texture of porridges fluffiness and puffines and also makes it pap.

6. Be gentle ❤️. If you see white stripes, egg whites cooks too fast and you won’t get good emulsion. We don’t want to make porridge with scrambled eggs, right? 😉

7. Once egg whites are cooked add chia-seeds, salt and more seasoning if needed, maca-powder

8. Porridge is ’ready’  when you let it sit for a while and see a crispy skin on the sides. I’ve noticed this one happening in unsteamed oats which stil has all the nutrients left.

http://www.timetoclimb.com/climbing/diet-well-rounded-climber/

https://blog.mountainhardwear.com/climbers-guide-to-oatmeal/ A