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365 days of wholesomeness. Plant based. Forty something. Mom of 2 boys. Health enthusiast. CEO.
(1)

01/10/2026

Cappadocia.

Early mornings, ancient caves, endless views.
Impossibly real.
Shaped over thousands of years.
Time slowed.
We all became a little braver.
More curious.
Quietly rearranged.

Our favourites:
• Hot-air ballooning
• Göreme Open Air Museum
• Kaymaklı Underground City
• Uçhisar Castle
• Pigeon Valley
• Rose Valley
• Pottery in Avanos / Ottoman Art Ceramics
• Wandering through Göreme
• Breakfast and the best coffee at Casa Duo ☕️
• The incredible views from Uçhisar

A few unforgettable days in one of the most extraordinary places we’ve ever seen. 🇹🇷

20/08/2026

This one left me pretty emotional.

Having to step away from competing after Hyrox Worlds, and missing Cape Town felt brutal to me. But sometimes in life, a loss is simply making space for a different kind of win.

Over time I have quietly watched Nicola put in the hours after work at The Yard Athletic Cape Town , quietly building the belief that she could do something she wasn’t sure she could. Being strong enough to just participate on the day, and to be able to help her through that race reminded me that sport is about so much more than the podiums.

I am so grateful to be able to give back a little of what this sport has given me. Watching someone’s self-belief grow, and the joy on their face when they cross that finish line – that was worth a million flags to me.

HYROX South Africa and Nicola Temba Primros Thank you.

19/07/2026

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SWEDISH FARMER’S COOKIES

Known in Sweden as bondkakor, these are a traditional, crispy cookies featuring almonds and golden syrup. They date back to early 20th-century and are an essential part of the classic “seven types of cookies served during a traditional Swedish fika (coffee + pastry + good conversation).

100g unsalted butter, softened to room temp
1 Tbsp maple syrup
100 ml caster sugar
1/3 cup almonds, chopped
1 cup stoneground flour
1/2 tsp bicarbonate of soda

Beat the butter, syrup and sugar until pale and fluffy.
Whisk the chopped almonds with the flour and bicarb in another bowl and stir into the batter. Continue stirring to form a crumbly dough and then finish working the dough by hand.
Roll into a log and wrap in clingfilm before chilling in the fridge for an hour or overnight.
Cut the dough into ½-1 cm thick slices. Place the cookies on an oven tray lined with baking paper and bake at 200C in the middle of the oven for 8 to 10 mins.

01/07/2026

Cadaqués,
you are not just a place.
You are a reminder that beauty asks nothing of us
except that we notice.
You slowed our hurry and softened our edges.
We will leave with lighter shoulders, fuller hearts,
and the quiet certainty that we will come back.

24/05/2026

JUST SHOW UP

Navigating my injuries while trying to hold my body and mind together for this upcoming race has been one of the hardest things Ive done.
Training injured is exhausting - physically, mentally, emotionally.
Every single day feels heavy.

When you have come this far, sacrificed this much, and worked this hard, walking away isn’t an option. So you keep showing up, adjust the sessions, lower your expectations, fight the frustration, and try again tomorrow.

This is not the year I had imagined, and coming to terms with that disappointment while still trying to find purpose in the process has been hard.

But I will keep showing up imperfectly, refusing to let the hard moments erase everything it took to get me here. Always remembering Hunter, and why we started this journey in the first place.

Hyrox World Championship 2026
Stockholm
20 June | Women Pro Doubles t
21 June | Mixed Doubles

26/04/2026

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PEANUT BUTTER COOKIES

These should be slightly cracked, a little salty and melt in your mouth good.

1 1/3 cups stoneground flour (lightly spooned & levelled)
1 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
2/3 cup unsalted butter, softened (not melted)
1/2 cup brown sugar
1/2 cup white sugar
1 cup runny peanut butter (well stirred)
1 large egg (room temperature)
1 tsp vanilla extract
Maldon salt flakes, for finishing

Preheat oven to 175C and line a baking tray with parchment paper.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and both sugars for 2–3 minutes until light and slightly fluffy. Add peanut butter, egg, and vanilla. Mix until smooth.
Add dry ingredients and mix just until incorporated. Don’t overmix.
Chill dough for 20–30 minutes.
Scoop heaped tablespoons, roll into balls, and place on tray. Flatten with a fork to create a crosshatch pattern. Sprinkle with Maldon salt flakes.
Bake for about 15 mins until edges are deep golden and centres still slightly soft. Rest on tray for 5 minutes before placing on a wire rack to cool completely.

12/04/2026

Fifty today.

I have gathered years
like wisdom in my hands,
not heavy but certain.

I laugh without asking.
I love without fear.
I choose kindness
to steady me.

Rooted in my family,
held by their love,
growing alongside them
this life we are building, together.
Chasing the things
that make us feel alive.

And I stand here now
not who I was,
but fully, fiercely,
who I have become.

07/04/2026

.
HYROX Cape Town 2026
AG 1ST (40–44) | 6th overall
In one week I will be 50.
Together we were 41.5.
Last year I said don’t let your age define you.
This year I mean that even more.
Set the goal anyway.
The slightly crazy one.
Some things you don’t do alone though.
You do them together.
Let the younger legs pull you.
Let the experience steady you.
Proud of this one.
Grateful to have shared the arena with my cousin.
Quietly strong. Always humble.
A true athlete and an absolute gentleman of the sport.
you were my calm, my pacer, my encourager.
Forever grateful for this.

Thank you.
for being there and for your belief in me.
for your community. Can’t wait to get back.
for the Hyrox deviate nitro elite 4. So fast.
for not letting me fall to pieces. My glue.
you are my rock.

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