I've been hooked on the recent Netball World Cup in Australia. Last weekend saw some very early mornings, but it was worth pulling myself out of bed for. Despite England not making the final, I thought our girls played brilliantly against Jamaica to seal the bronze medal - go Roses.
In junior school of course I played netball, as we all did, a bunch of giggling girls all running after the ball at the same time, in our pleated skirts and socks pulled up to our knees. I enjoyed it, but sadly that's where my netball career ended as secondary school saw a lack of popularity for both myself and the sport.
Years later, I was handed a Back to Netball leaflet outside Wandsworth Town train station, advertising a beginners training session for women out of touch with the game. As I was new to the city and didn't know many people I went along and tried it out, why not eh.
Being an absolute sports fanatic, no exaggeration, I follow just about everything, I instantly let the world of netball consume me. Now three years later, my game has improved massively, I've met a great group of girls, we've set up our own team and I play in two South West London leagues.
So a big shout out to Back to Netball - this really is a great scheme, that promotes fitness and progression, as well as the good old fashioned art of making friends.
OK, back to the food. My netball games are at varying times in the evening, meaning sometimes I can eat before and sometimes after. Sometimes a few heaped spoonfuls of yogurt straight out of the tub is all I manage. But my usual go-to-dinner are eggs, and in particular an omelette - they are filling but not to heavy. Plus an omelette is quick, easy and adaptable, I really can chuck in whatever I have in the fridge.
This recipe for a garlic and mushroom omelette is one of my favourites, mostly because it uses ingredients I always have to hand. The flavours go so well together, especially when finished off with some grated parmesan cheese.
5 chestnut mushrooms
Half a red onion
2 cloves of garlic
Handful of spinach leaves
3 free range eggs
Salt and pepper
1 tsp coconut oil
Heat the coconut oil in a medium sized frying pan on a medium heat. Slice the mushrooms and onion and add these to the pan. When the mushrooms and onion have cooked, finely chop the garlic and add this to the pan.
In a separate bowl whisk the eggs with some salt and pepper. Once the garlic has cooked, add the eggs to the pan with the spinach and some fresh chopped parsley.
Allow the omelette to cook for a few minutes, then fold in half for another couple of minutes until it is cooked in the centre.
Update: We won the Southfields Women's B Grade last night - 26.08.15. Whoop whoop.