Healthy Cycling Life

Last Sunday I participated in my very first CX race ever in Lieshout in The Netherlands! I bought a CX bike the week before and I only made a ride on the bike once. Therefore I was very curious how the race would go.
Arrived in Lieshout, I first explored the track and tried to get used to the bike a bit. I was only able to make one lap on the course, which was not really enough to get complete control over the bike. But that did not spoil the fun, because the track was great and I was very excited about the race.
Unfortunately I had to start totally in the back, due to the lack of points in the general classifications. I was one of the last women that went into the single track part of the course, After a short time a was able to overtake some women, untill I was part of a crash at the end of the first round. I had to start in the back all over again, but I was still motivated and my legs felt great. I was able to move up positions each lap and I was feeling better and better on the …

Carrot cake is one of my ultimate guilty pleasures that I can't get enough of. Only it is too bad that there is so much sugar in it. So for a while one of my to-do list items was to make a healthier version of the traditional carrot cake. And so I did this week. It is an easy and healthy carrot cake recipe that you will love for sure! It is tasty and moist and only a few simple ingredients make it light and low-calorie. It is ideal for making it ahead in the weekend and freeze it for a quick breakfast or snack during the week.


What do you need?
A food processor, baking (loaf) tin, oven
250 grams of carrots120 grams of dates75 grams of walnuts (roughly chopped)150 grams of oats100 grams of raisins (soaked in warm water for around 15 minutes)2 bananas2 eggs1 teaspoon of baking soda1 teaspoon of lemon juice3 teaspoons of pumpkin spice or "koekkruiden"1 teaspoon of cinnamonCoconut oil to grease the baking tin
How to make it? Preheat the oven at 180 degrees.Grate the carrots. Yo…