In this post I’m gonna share a few stories about my all-time favourite breakfast: porridge oats. I’ll offer my opinion of the best varieties of oats and other grains, too. And as the food I’ve cooked the most in my life, the recipes I’ll share are arguably my most finely-tuned.
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“What do runners eat?” Maybe I was just peckish. Or maybe I was subconsciously preparing for my conversion to a “real” runner. Whatever the case, this thought occurred to me shortly after I registered for my first running race in the fall of 2017. The race wasn’t your typical 5k charity fun run, either. It was the East Coast Trail Ultra Marathon, a 50 km race on the sinuous East Coast Trail which skirts the rugged coastline of Newfoundland’s most eastern shoreline. And so in the length of time it takes for a confirmation email to travel to an inbox, I started to question my decision of becoming an ultra-runner. Suddenly weighing heavy on my mind was the fact that I had done exactly no running training whatsoever at that point in my running career. To stand a chance in the race I would clearly have to start running (a lot) and I would have to adapt quickly to life as a runner. Among other things, I realized, that would mean eating the right food.  Here I am apparently elated during the Cape to Cabot 20km road race in 2017. After signing up for the East Coast Trail Ultramarathon I decided I should try my hand at a few other races first. At this point I had discovered that I had an advantage as a cook when it came to training for running. |
AuthorI'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food. 
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