Media

Liberation Route promofilm 2013 (film)

21 april 2016

Workshop voeding voor dansers (foto’s)

21 april 2016

Modellenwerk: Peter van Stralen (fotografie)

24 maart 2016

BACH dansproject Grote Kerk Leeuwarden i.s.m. Stichting Appassionata 2014 (foto + artikel)

24 maart 2016

Lambrechtse gast dûnsoplieding 2012 (film Omrop Fryslan)

23 maart 2016

SPORTables staat in LINK! Haagse Hogeschool Voeding & Diëtetiek 2016 (artikel)

23 maart 2016

Diogenes 2013 (dansfilm)

23 maart 2016

Introdans 2003 – 2013 (film)

16 maart 2016

MAUK dansfilm / choreografie 2016 (foto)

16 maart 2016

Performing at TEDx Arnhem 2015 (film)

19 februari 2016

O L D N E W B E E F S T E W • The food we mak

O L D N E W B E E F S T E W • The food we make always tells a story. Whether it is ‘no-time-need-tasty-food-quick’ or ‘this smell takes me back to when I was a child’. Fastfood versus slowfood. Both for me are a joy to prepare and take the focus out of my head and into hand gestures and food textures. 🖐 👌

It gives me a real kick to prepare delicious and esthetic dished while being super effective and efficient with nutrients, time and waste. Healthy cooking itself is really not time consuming nor expensive. But the joy and relaxation of composing a meal that takes hours truly is therapy to me. The meal you see here is both, with a family tradition story attached. Childhood food memories are the best! 🙏🏻

B E E F S T E W • My grandma's recipe with a barley-forrest-fruit-arugula-goat cheese salad, caramelised onions, little sourdough breads & hüttenkase. A recipe that also got translated to a sport-specific meal for our riders and which you can find in the #Foodcoachapp

👩‍🦳👨‍🦳Arriving at my grandparents home, my grandma (me and my sister called her "snoepjes oma" not only because she gave us candies, but because she had some great signature dishes that were real treats as well!) always had something cooking on the stove. We would come in, smell... and tried to guess what she was cooking. 😊 We would go to the kitchen, where she picked us up one by one, lift the lit and let us peek inside the pots to see if we were correct and to explain what she was making. I loved these moments! The smell of her "draadjesvlees" = beef stew is one of those amazing smells and a taste I will always remember. ❤️

When working as a performance chef cooking for our riders there's meat as part of their sport-specific personalized meal plans. But when at home I hardly ever eat meat, let alone make beef stew. But once in a while I make an exception! 👩‍🍳 🙌

Making beef stew is simple! Al you need is time and your nose to enjoy the smell. It's not old fashioned and very tasty when combined with the tangy flavors and crunch of this barley fruit salad and the sourdough bread with fresh and creamy hüttenkase. Curious for the recipe? Scroll-on to the next picture! 🍽️

Indulge!

P E R F O R M A N C E •. C H E F S >> Losing our

P E R F O R M A N C E •. C H E F S >> Losing our minds...?! 🙃 >> But, it seems that soon we can rock the cycling kitchen again 🙏 .
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After spending the last few months behind our laptops cleaning out our Foodcoach recipe-closet, re-evaluating and completing it: we are ready for a re-race-start from August first •• #tb to a kitchen in Spain about 7 months ago. Who knew... 😱 •• .
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Looking forward to see part of our riders & staff again! Let’s hope all will take place and we race in a safe and smart way🤞🤞.
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. #performancechefs #foodcoach @jumbovisma_road #sportsnutrition #cyclingchefs #sportsdietitian #performancenutrition #fuelthepedal #fuelyourmoves

🗣 P O D C A S T !! • A few weeks ago I had th

🗣 P O D C A S T !! • A few weeks ago I had the pleasure to talk to Hayden Idrus and Dylan Holly. Two professional dancers with various backgrounds but long time friends. During these Covid-19 times they took the opportunity to start their podcast: The Dance Rants Podcast. Great idea! 🙌 .
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LINK IN BIO to blog with recipes, factsheets, key tips & link to🎤🎬!! .
It was an absolute honour to be invited to the show. My first podcast! I felt slightly nervous… So much to share about food and nutrition. How to share it in such a way that it will make sense to their listeners? Will I have all the answers to their food questions? Nutrition is an ever ongoing transforming field, impossible to know all the details of course. Plus everyone seems te be a food expert these days… 🤷‍♀️🍕🥦 .
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On the other side, with my background as a pro dancer, nutrition education, experience and current job I was truly looking forward to share whatever I could so dancers can gain more nutritional knowledge and incorporate nutrition in their daily dancer lives >>> fuelling their body, brain, moves, health and overall performance. Dancers, from my point of view, are both top athletes and artists. I think it’s very important to realize that as a dancer! Their body is their instrument, a unique tool to express themselves and translate (choreographers’) stories, ideas, emotions into dance. If dancers could benefit from all the insights that were gained from for example sports nutritional research and would learn how to incorporate this knowledge into their daily life so that it fits their body, schedule, taste and needs, nutrition would support their health and performance much better. • WITHOUT PROPER NUTRITION, PERFORMANCE SUFFERS • By fuelling up the right way, dancers will also suffer from less injuries and/or recover faster and feel better mentally as well. Which all leeds to a fully conscious, fierce, passionate, engaged, enjoyable dancing career. 🙏💃🏻🕺💪.
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THANK you @dancerantspodcast @hayden_idrus & @dylocuil for allowing me to share foodie thoughts, tips, resources & recipes 🤝😍

“Darkness cannot drive out darkness, only light

“Darkness cannot drive out darkness, only light can do that. Hate cannot drive out hate, only love can do that”. • MLK 🖤🤍❤️🧡💛💚💙💜#blackouttuesday

F L A M I Z Z A • What? 😄 >>> Well... this is

F L A M I Z Z A • What? 😄 >>> Well... this is a mixture between pizza and flamkuchen. You know... things that happen on leftover days! 😉 And actually since I swopped ingredients it could be a ‘baked yummy-thing with veggies’ too. Whatever you want to call it, it turned out surprisingly tasty!! I experienced worst left over creations for sure.✌️👩🏼‍🍳
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R E C I P E >>> The base is made with 200g cooked bulgur from the day before (+ 200g spelt flour + 100g polenta + 200 ml luke warm water + pinch of salt + 1 tbsp yeast). The creamy base is made with 200g @oatly cuisine fraiche + 100g plain soy yoghurt & 50 g of soaked cashews + 1 clove of garlic. In stead of bacon I used spiced crunchy baked tofu (about 350g). Topping: 2 onions, 2 leeks > sliced. Bake at 225 degrees in the oven for about 15 minutes. Last finishing touches are freshly ground black pepper & salt and some fresh herbs from our garden 🌿🙏 >> oregano & basil. This recipe is for 2p! 🌝 E N J O Y .
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#flamizza #leftovers #dinnertime #healthyfood #freshfood #sportpizza #tastystuff #fuelyourmindandbody #creativecheffood #sportsnutrition #performancechef

🤡 • STUCK IN THE MIDDLE • 🃏Sometimes we

🤡 • STUCK IN THE MIDDLE • 🃏Sometimes we are fully aware of being stuck, sometimes we are not. Sometimes by choice, sometimes not. Sometimes it’s a gift, a moment to observe and to gain new perspectives, sometimes a clear realization of “ohno away from here now”. In any case, there’s a need to do something, to release, to act, to move. Never backwards, not left where nothings right or right where nothings left >> so forward it is! But... just tell me, where exactly is forward from this position?! 🙈 (And yes I was slightly stuck here, my pants too. Ripped it. Nail in the wood. Tough life.) #keepmoving #stuckinthemiddle #toughlife #stuck #release #nailedit #handstand #dancerlife #jokerstotheright #clownstotheleftofme

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