Peanut Butter Porridge with Peruvian Cacao This is not your average 'porridge for breakfast' but a antioxidant rich meal to serve the demanding needs of an athlete as well as those dedicated to healthier living, to which I add that no athlete will...

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Pomegranate Raspberry Overnight Oats The simple yet profound truth is that no athlete will reach their potential if they fail the manage a nutritious diet. It truly is that simple and for all the promising athletes that fell short of their...

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Raspberry Banana Overnight Oats No athlete can achieve their promise if they fail to manage a proper diet. Simple, yet profound and any suggestion otherwise is nonsense for without the proper dietary support the utmost potential...

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Blueberry Overnight Oats No athlete can achieve their promise if they fail to manage a proper diet. This simple fact is equally a trying realisation for many as for decades proper dietary habits have rarely been emphasised...

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Recipe: Porridge, Eggs and Courgette Food is fuel to serve the demands of athletic development. Whether one is at the height of sport or a young athlete with dreams of the next level without the proper fuel no athlete can reach their...

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Speck and Grappa Pasta

Category : Cuisine

A recipe for Speck and Grappa Pasta from my yet to published book “A Style of Life“:


2 tbsp Olive Oil (my preference Chateau Virant)
1 tbsp. unsalted butter
1 medium onion, cut in half and sliced thin
400 gram + Speck ~Speck dell’Alto Adige, trimmed of over-dried skin and cut into thin 1½-inch strips (about 1 c.)
1 medium green cabbage
400 gram. fresh pasta Tagliatelle
1 c. heavy cream
1½ tsp. fresh-ground black pepper, plus some for finishing 1 tsp. sea salt
1 egg (free range)
½ c. grated Pecorino Sardo (Pecorino Siciliano or Parmigiano-Reggiano are other options) 2+ tbsp. grappa (hearty pasta needs a shot of acid for balance)


Heat olive oil and butter in large sauce pot over medium heat. When butter has melted, add onions and speck and cook until onions soften, about three minutes.

Remove outer leaves of cabbage and halve. Remove hard white core and slice cabbage into thin strips amounting to four cups.

Add cabbage to onion-Speck mixture and stir continuously until cabbage shows signs of wilting. This should take three minutes.

Add cream, black pepper, sea salt, and one cup of Tagliatelle pasta cooking water. Continue cooking, stirring occasionally, for two more minutes. The cabbage should have a slight  crunch

Cook Tagliatelle pasta in well salted purified water al dente.

Drain pasta and add to sauce in large ceramic mixing bowl, stirring for a minute

Add beaten egg to pasta, stirring well so it cooks in the hot mixture.

Add Pecorino Sardo cheese and stir followed by grappa.

Serve immediately in large bowls topped by more pecorino cheese and a few cracks of black pepper.

from the unpublished “A Style of Life”

For more recipes and culinary secrets from John Davies to improve the quality of life,  please add The Renegade Kitchen on Facebook


The direction you are looking, is the direction you are going

Category : Video Log

In the next of his video series, “The direction you are going is the direction you are looking”, John Davies emphasizes believing in your abilities, being confident and assisting others in fulfilling their goals in “purposeful career”. We can change the future.



Category : Cuisine

Life is meant to be lived wholly, a chalice filled and downed with gusto. Cuisine is one of life’s many pleasures and best shared with family and friends. Though my own culinary expertise is more than a morsel shy of brilliant, even my limited abilities can piece a few little shards together. While there are far too many weekend dining traditions of mine to mention, one of the favourites is definitely crêpes, with a preference to chocolate. A dessert treat that is somewhat easy to make and can be filled with a host of savoury ingredients


3 Eggs
1½ cups milk
1 cup flour
2-3 tablespoons melted butter

Slowly melt the butter in a sauce pain, whilst combining flour, eggs and milk in large mixing bowl. Whisk together, adding melted butter to form a fluid consistency.

From there, heat your lightly oiled pan, I prefer a Mauviel Cuprinox copper pan, over a medium-high heat and pour a ¼ cup batter serving into the centre of the pan, turning in a circular manner to ensure it spreads the thinnest of thin.

The crêpes will only take a minute or two to brown so you should be loosening the sides and prepare to turn and cook the opposite side.

Once completed it is now time for your fillings and there we have a host of selections available from quality chocolate (i.e. Neuhaus), Nutella, preserves of any kind or one of my personal favourites, orange blossom honey with a dash of grated orange peels.

Serve with espresso with just the right background and enjoy

This recipe first appeared at “The Renegade Kitchen” on Facebook.  Please feel free to add the page and enjoy…


Ratatouille niçoise

Category : Cuisine

While I have often said that diet is “simple”, in retrospect is needs significant qualification. Eating properly is greatly dependent upon your ability, often well outside your control to obtain good quality ingredients and of-course, have the patience to piece together a fine meal. In-fact, the more I consider the matter cooking healthy feels is not “simple” at all as it goes against virtually every habit of modern, urban life. Yet the absolute truth is that if you wish to improve the quality of your life, learn to cook. Among the many benefits of overall health, cooking at home forces you to fight against the modern lifestyle habit of “faster to the end”. I will spare the vast philosophical commentary but savour life, as oppose to racing towards the finish line.

To continue reading, join the “Renegade Kitchen” on Facebook.


“The Athletes Manifesto”

Category : Video Log

A decade after penning “The Creed”, Renegade Training™  founder John Davies draws the line in the sand for the future of sport with “The Athletes Manifesto”.