issy sedgwick

16 MINUTE PB!!!!🙏🏼💪🏼 So proud of @issysedgwick ⭐️ From buying her 1st pair of running trainers 11 months ago to now completing her 2ND HALF-MARATHON! CHIP TIME: 01:57:11 ⏰ What’s next? Shall I pace her for a sub 4hr marathon next year? 👀 @hoka mach x 2 on feet (ty @sportsshoes )

From 2013 to 2024, over a decade of knowing you and now we’re getting married!!! We met when we were 16, got together at 17, engaged in 2023 and getting married in 2026 (we’ve found the most magical venue, we can’t wait for you to see)🥹🌼💒🌞✨💍🇵🇹

Welcome to my boat!!! Okay, @littlemoonsmochi Little House Boat 🥹🩷 A D If you love mochi as much as I do then get yourself to Hackney Wick this weekend for free ice cream in the sunshine to kick off summer right🌞🍡

I WALKED AT LONDON FASHION WEEK?!? Pinch me this was one of the weirdest and most wonderful experiences with a shoot day last week & walking at LFW followed by a stunning banquet with @peoplepleasersalad @alanalav 💇🏽‍♀️🥗💄👗📸

Sweet potato hash with with tofu egg- RUNNING FUEL EPISODE 3 🍠🍳 If anything is going to motivate me on a long run it’s eating this after!!! Ingredients Tofu Egg 1 block (300g) silken tofu (12g protein) ¼ tsp kala namak (black salt) ¼ tsp turmeric (for colour) 1 tbsp olive oil Skillet Base 2 medium sweet potatoes (400g), diced (4g protein) ½ red onion, diced 2 garlic cloves, minced 1 tsp smoked paprika 2 baby sweet peppers, diced 100g cherry tomatoes, sliced 1 can (400g) haricot beans, drained (14g protein) Handful of kale (1g protein) Toppings 3 spring onions, finely sliced Chilli oil, to drizzle Method 1. Blend the tofu egg ingredients in a blender until smooth. Set aside. 2. Heat a drizzle of olive oil in a pan over medium heat. Add sweet potatoes and cook for 8–10 minutes until softened. 3. Add the red onion, garlic, smoked paprika, and cook for 2 minutes until fragrant. 4. Stir in the sweet baby pepper and cherry tomatoes, cooking for another 3–4 minutes until the tomatoes break down slightly. 5. Add the haricot beans and mix well. Let cook for 2 more minutes. 6. Toss in the kale, stirring until wilted. 7. Make 3 gaps in the mixture and pour in the tofu egg. Cover and cook for 5 minutes, allowing the tofu to firm up slightly. 8. Garnish with spring onions and drizzle with chilli oil before serving. #veganprotein #proteinfood #plantbasedrecipes #running #runningfuel #brunch #brunchrecipes

The UK just got its first vegan Michelin star!!!! Plates is fully booked till April 2025 & I can see why! You can join an alert me wait list for cancellations so get on it 💘 Plates, London was founded by Chef Kirk Haworth and sister Keeley and the food does not disappoint I visited back when they first opened so menu items may have changed!!! BUT I don’t say this lightly the food is the most creative & delicious I’ve ever had. You can really feel the passion, hard work & beautiful energy that went into the creation of each dish. Visiting the restaurant feels like you’re on a journey with them! The restaurant itself, the design & all the staff are all just such a great vibe. We loved the theatrics of dishes being served at the table There is a £75 of £90 set menu & wine pairing options as well a sommelier x

Okay so winter weddings are the biggest vibe ever!!!!! I got to rent a literal ball gown from @rites.co and see two of the loveliest people get married at the weekend at is was truly wonderful 🖤🌹

RUNNING FUEL EPISODE 2-Tiramisu-Inspired Energy Balls ☕️ ⚡️ I ran out of coffee today, literally had half the amount I needed for a latte BUT I did have an idea on how to use it 👀 Ingredients (12 balls, 7g protein each) energy ball dough 150g chopped dates 50g rolled oats 20g quinoa pops 30g (1 scoop) vanilla or unflavored protein powder 1 tbsp chia seeds (optional but adds protein & fiber) 1 tbsp fresh ground coffee 1 tbsp nut butter (almond or cashew for a mild taste) 1 cap vanilla extract pinch of salt cream cheese filling 60g cream cheese 1 tbsp agave 1 cap vanilla extract 1/4 tsp lemon juice (for mascarpone-like flavour) dusting * 1 tbsp cocoa powder Method 1. Place the chopped dates in a bowl and cover with warm water. Let sit for 5-10 minutes to soften. Drain well before using. 2. For the filling mix the cream cheese, agave, vanilla extract, and lemon juice (if using) in a small bowl. 3. Scoop tiny portions (about 1/2 tsp each) onto a lined tray and freeze for 30-45 minutes until firm. 4. For the dough, in a food processor, blend the soaked & drained dates, oats, protein powder, chia seeds, coffee, nut butter, vanilla, and salt and pulse until it forms a sticky dough. (If too dry, add 5-10ml water gradually) 5. Stir in your quinoa pops 6. Scoop just less than 1 tbsp of dough, flatten it, and place a frozen cream cheese filling inside. Then roll into a ball, sealing the filling inside. 7. You can then sprinkle on top of or roll each ball in cocoa powder for the tiramisu effect. 8. Refrigerate for an hour or so before eating. You can store these in the fridge: 5-7 days and in the freezer: up to a month

Don’t just do it for the gram and don’t feel rubbish because your favourite influencer got a bunch of 50 red roses compared to your one 🌹 happy valentine’s my loves xxx

If you have a moment, meet your younger self for a coffee, it is really healing to see how far you’ve come. Such a beautiful trend🫶🏼 I hope we meet again for coffee soon because I’ll always have her back. I’ve believed in her for my whole life🩷

5K CHARITY RUN, MATCHA & YAP🏃🏽‍♀️🍵🤍 I am so excited to announce that I will be hosting a charity run as part of my london marathon fundraising for @alzheimerssoc hosted with my faves @jenkimatcha at WHISK by JENKI in Borough Market Please head to the link in my bio to get your tickets and all details for the day. Tickets include the run, bag drop, a free flat green (like a flat white but matcha!!!) and wellness goodie bag I’ve created with all my favourite brands🛍️ SO EXCITED!

RUNNING FUEL EPISODE 1- Long runs in marathon training are no joke so welcome to my new series where I show you how we fuel around them, starting off teamed up with our faves @hollandandbarrett AD

I always find myself stocked up at Holland & Barrett— and I am absolutely obsessed with their new range ‘food that loves you back’ its got everything I need to stay fuelled and provide next level nutrition for training. I’ve got a code ISSY20 valid now- 17th Feb so this is your sign to stock up too 🫶🏼

My day always starts with a tea and today it was immunity support: ginger turmeric and lemongrass and then onto how to make these pancakes below!!!

Ingredients (makes 12)
1 tbsp apple cider vinegar
300ml dairy-free milk
60ml vegetable oil
1 ripe banana (save a few slices for topping & mash the rest)
180g Holland & Barrett Buckwheat flour
2 tsp baking powder
1 tbsp sugar
2 tbsp Holland & Barrett Crisp and Crunch peanut butter

2 tbsp dairy-free yogurt
1 tsp peanut butter
1 serving Holland & Barrett 15 Plant Fruit & Seed Granola

Method
1. Make your buttermilk by mixing your dairy free milk & vinegar together & leave to sit for 5 mins
2. Add the rest of your wet ingredients then your dry
3. Heat up a non- stick frying pan & spoon in pancake mix, once tiny bubbles form flip and fry until golden and fluffy
6. Top with dairy free yoghurt, granola, and banana