I assume all food bloggers are constantly on the search for new and tasty foods. Quite a few of them concentrate on healthy foods. A certain percentage would focus on either vegetarian, vegan, raw, gluten-free, sugar-free or fat-free foods. I find interesting approaches to foods on all these blogs and websites, leaving the ethical perspective out at this point. However, none of these ways of eating would work for me exclusively in the long run.

I am not a nutritionist, I still have to learn a lot about the health benefits of foods: vitamins, minerals, glycemic indexes, natural foods, food allergies and intolerances, etc. My approach to food is a combination of reading about nutrition and listening to my body. I am slowly coming to the conclusion that a low glycemic diet is my way to go: Foods that keep the blood sugar levels even, foods that avoid quick highs and lows.

My believe is that once you master a low glycemic diet (which should include lots of vegan, vegetarian, natural, raw and sugar free), you don’t have to worry about calories anymore. Your body will take in just as much as it needs. No more. Period.
I don’t have to loose weight, far from it. It had been a mystery to me for a long time, that I could eat “whatever I wanted” without having to worry about my weight, when other people seemed to “eat hardly anything” and were very concerned about putting on weight. I truly believe it is all about the composition.

Now here is one of my current favorite lunch salads: whole grains tossed in melted butter and Parmesan cheese, combined with some raw veggies; light yet filling, refreshing,  full of of vitamins and with a low GI, as it uses a grain with one of the lowest GIs: bulgur or cracked wheat. This salad will surely get you through the afternoon. In fact, I love to eat this after my marathon training sessions when I need to stock up on carbohydrates. Complex ones work best, as they release their energy slowly and  my torn muscles can recover quickly and will be ready in time for the next training session which will be 24 to 48 hours later. The marathon that I am training for is only in January. But already now I can say that the right nutrition is a main key to get you through the training. Whatever makes you run a marathon (hopefully), can’t be bad in life, can it? Well, we will see in January, after the marathon.


1 cup of coarse Bulgur
3 cups water
1/2 teaspoon salt
1 teaspoon butter
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1 cup arugula leaves, roughly chopped
4 tablespoons Parmesan cheese, freshly grated
Serves 2

Cook the coarse Bulgur in 1 1/2 cups of salted water. Bring to boil, then simmer until tender, about 10 minutes. Drain excess water.
In the meantime, chop the cucumbers, tomatoes, and arugula.
Transfer the warm Bulgur to a serving bowl. Stir in the butter. Then toss in arugula, tomatoes and cucumber. Sprinkle generously with grated Parmesan. Ready to serve.

Whole Grains Every Day, Every Way


  1. I hope the marathon training is going well. Can you give more details on your nutrition during training and for the big day. What do you eat before training, after training, on days off, etc.


  2. I’m glad to see you include butter. I think your emphasis on balance is a good one and personally I’d rather have a little butter than more of a highly processed spread or ‘light’ alternative. This sounds delicious – good luck with the training.

  3. Anja, I wish you lived closer. We share so much in common when it comes to thoughts on food and nutrition.
    I am like you – most of what I have learned has been self taught. Experimentation & years of testing the impact of food on my mind & body has me at the same conclusions as you: “Foods that keep the blood sugar levels even, foods that avoid quick highs and lows.” That is how I feed myself & my family. This butter bulgur looks great! xo

  4. Oh Marla, that’s so sweet to say. Well, whenever you should come to Dubai, you must let me know and i will make sure we meet!!!!!

  5. Totally agree with Sally – loved to see the measured use of butter and cheese contributing to what sounds like quite a wholesome dish.

    And guess what, I’m training for the marathon too!

  6. I’m sending you twitter followers “as we speak”. Your low- and no-sugar recipes are really helpful to those of us who are mindful of our sugar intake. AND they are absolutely delicious.

    Thanks Anja –

    Best of luck training and running for the marathon!

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