Fall is my favourite time to fuel: slow food, roots, warmth, and colours that actually make you want to eat like an athlete and a human. In this video I show you what my seasonal Sunday meal prep looks like—simple trays in the oven, minimal processing, and a mix of complex carbs, protein, and fibre so I’m covered for long runs, strength sessions, and recovery days. I’m not doing vegan, carnivore, keto or any of that BS—my mum always told me to eat lots of different things to be healthy and resilient, and I try to live that. I build the week around roasted roots (hokkaido pumpkin, sweet potatoes, carrots, beetroot) plus a “support crew” tray with leeks, chickpeas, green beans and whole garlic cloves. Then I cook chicken breast and a white fish like cod/hake in the same pan, and add lentils for extra protein and steady energy. I also talk about why beetroot is such a legit performance booster (blood vessel dilation and better cardiovascular efficiency) and why sweet potato is basically the endurance athlete of the vegetable world—complex carbs that keep you going when the run turns into an adventure.