Nutrition

Nutrition is a critical element of an effective 360-degree approach to your running, both during your activity and in your weekly schedule.

Let’s Run has partnered with a specialist in sports nutrition in our mission to bring you a bespoke, all-round approach to your running.


Basic nutritional support is included as part of Let’s Run’s Online Coaching. If you’d like a specialist, bespoke nutritional plan to support your training, please get in touch using the box below.


Scroll down for some easy-to-make, running-friendly, sports dietitian-approved recipes (we'll be adding more soon!)

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Don’t forget to join the Let’s Run community to get latest recipes to your inbox.

Let's Run Coaching - moussaka recipe

Easy Moussaka

How to make it:

  1. Heat the oil, and fry the onion until soft. Add the mince and garlic and fry until the mince is browned.
  2. Put the tomatoes in the pan, along with the tomato puree, cinnamon and mixed herbs, and add salt and pepper to taste. Leave it to simmer for around 15 minutes.
  3. Meanwhile, fry (or grill) the slices of aubergine in a separate pan.
  4. Then place the mince mixture in a serving dish. Place the slices of aubergine on the top. Crumble the feta cheese (or grated cheddar) over the top, and add a dash of pepper. You can place this under the grill or in the oven for a few minutes if you’d like the cheese to melt even more.
  5. Serve! Goes well with salad or veggies of your choice.

What's in it:

SERVES 3-4

Total time: 30 mins

Good for: Making ahead; guilt-free comfort food; refuelling after a run.


  •   2 tbsp olive oil
  • 1 onion, chopped
  • 1 aubergine, fairly thickly sliced
  • 3 garlic gloves, chopped
  • 500g minced lamb (or use beef, turkey, or Quorn mince, according to preference)
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tsp ground cinnamon
  • 1/2tsp mixed herbs
  • 200g feta cheese (or cheddar if preferred)

Let's Run Coaching - recipes - butternut squash and chilli soup

Butternut Squash and Chilli Soup

How to make it:

  1. Heat oven to 200c / 180c fan / gas mark 6
  2. Peel and remove seeds from the squash. Chop into fairly large cubes and roast for 30 mins, with 1tbsp olive oil or coconut oil, according to your preference.
  3. Meanwhile, chop the onions and fry with the remaining oil until soft. Chop the garlic cloves and chilli (remove seeds, unless you like it hot!), and add to the pan (leave a little of the chilli behind for later), cooking until it becomes soft.
  4. Add the vegetable stock and the cooked butternut squash. Blitz it up, in the pan if you have a hand-held blender, or in a liquidiser or equivalent.
  5. Return to a saucepan, reheat, and stir through the Greek yoghurt.
  6. Season to taste and serve, adding the leftover chilli along with another dollop of Greek yoghurt if you like, and the coriander leaves if you’re using them. Enjoy!

What's in it:

SERVES 4

Total time: 45-50 mins

Good for: Warming up after a cold run; healthy midweek meal; making ahead.


  • 1 butternut squash
  • 2 onions
  • 2 garlic cloves
  • 1-2 chillies
  • 1 litre vegetable stock
  • 4 tbsp Greek yoghurt
  • 2 tbsp olive oil or coconut oil
  • A few coriander leaves (optional)

Get in touch

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