Sole Softec Response Footbeds

I’ve never really thought about trying out orthotics before, but considering my injury problems in recent years, I had nothing to lose, and was keen to try some out when Sole approached me. They kindly sent the softec response insoles and insulated response insoles to test out.


Custom made insoles can be very expensive, and if they don’t work out, it’s a big price to pay. Sole has created these mouldable footbeds, which you basically heat to fit your feet. They gently lift the arch into it’s optimal position so that the foot can function properly, helping to prevent conditions like shin splints and knee pain (which I’ve suffered from) and also plantar fasciitis. The deep heel cup helps to stabilize the heel and reinforce it’s natural shock absorbing facilities, just what you need when you are pounding the pavements for endless miles. They offer customised support for the whole foot, reducing plantar fascia strain by an average 34%, which is a big difference if you are a sufferer. The footbeds are also moisture wicking, which is great, as I was concerned they would make my feet too hot and sweaty, and they would start to smell but they are made from anti-microbial fabric so no problems there. They are also Vegan, and I really like the company’s ethics and commitment to sustainability.

Sole have created an insulated option, for toasty feet in winter time- I will definitely be trying these out when the weather turns a little cooler. The footbeds are designed to fit in most athletic shoes, so are sutibale for a wide variety of activity’s. I do a lot of walking, so have been using them for a little extra support. They are fairly thin, so they don’t make your shoes any tighter, or snug fitting.


They were very easy to fit, I just popped them in the oven (90 degrees celsius) for 2-3 mins until the sticky label turned black to tell me they were ready to mould. I removed the fitted sole from my regular trainers, took the insoles out of the oven, and fitted them into the shoe and then stood in them for 2 minutes. Voila. You can cut them to size, lining them up with the regular shoe liner, but mine were spot on so I didn’t need to trim them.

I wore them for a few runs over the last week, and for some walks as well and though it’s too soon to say if they will make a real difference to my injury problems, they do feel very supportive on the run, and unlike Eliud Kipchoge’s insole malfunction they didn’t come out of my shoes!


I’m not sure it is something I would want to rely on all the time, but perhaps when I am suffering from/or returning from injury, it might be nice to have that extra little bit of support. They are certainly a great offering for those with injury problems, and a fraction of the regular orthotic price.

Disclaimer: Sole sent me the footbeds for review, all opinions are my own.

Organic September: Tomato, Chickpea and Lentil Curry

Yes another curry, two recipes in one week. Other than stir frys, curry is my favourite thing to make, because you can’t really go wrong: veggies, protein, sauce, spices, sorted. I love making a big batch so I can have leftovers for days. This one really helped me out for a very, very late lunch post gym mid-week.


I’m supporting Organic September by posting healthy Organic Vegan recipes all this week, if you go back through my posts, you’ll see there’s been a few delicious things on the blog this week. This is the most regularly I’ve posted in ages- have a puppy, don’t have time for anything else!- and it’s been nice to challenge myself to do this, and be organized enough to do it as well, hopefully it will be the start of more regular posting.

Anyway, back to the curry. I was trying to use up odds and ends in the kitchen as I didn’t want to do another food shop as I’m away on the weekend, so I had a look at what I had, threw some stuff together and this was the result.

Tomato, Chickpea and Lentil Curry

1 Tbsp Coconut Oil
1 tsp Cumin
4 Carrots
1 Tbsp Curry Powder
1 tsp Cinnamon
3 Cardamom Pods
1/2 Jar of Passata
1 Cup of Lentils
2 Cups of Water
1 Packet/Can of Chickpeas
2 Handfuls of Spinach
1 Tbsp of Nut Butter (any)
1/2 Lime


Peel and slice the carrots into batons, sprinkle with coconut oil and cumin and roast in the oven until golden. Heat the oil and spices over medium heat for a few minutes, add the passata, water and lentils and bring to the boil. Simmer for 30-40 minutes until lentils are soft and cooked- add more water along the way if needed. Then stir in the nut butter-I used a mixed nut butter, but peanut/almond would work-squeeze of the lime juice, chickpeas (rinse them well) and spinach and cook for a further 5 minutes. Stir in the roasted carrots. Serve with brown rice if needed. I actually had it alone, as it was hearty and filling enough.


This is absolutely stacked with plant based protein and complex carbs, so it’s ideal to refuel after a tough workout aka. leg day. I am loving simple dishes like this at the moment, and it’s so much fun to try and be creative and come up with something with bits you have in the house rather than popping to the shops every single day to get a few items. Sometimes the simplest meals are the best.

Favourite simple meal?

Disclaimer: I was sent a giftcard by Waitrose in order to purchase ingredients for the recipes, all opinions are my own.

Organic September: Apple and Pear Crisp

It’s midway through Organic September, have you tried any new Organic ingredients or recipes yet? Today, I am sharing a delicious dessert for this time of year, as apples/pears are currently in season, and are super tasty. I absolutely love baked fruit, it takes it to a whole other level of deliciousness. You can mix up any kind of fruit for this recipe, stone fruit would be delicious too, and to be honest I’m just here for the crispy topping anyway!


Apple and Pear Crisp

2 Apples
3 Pears
2 Medjool Dates
1 1/2 Cups Oats
1 Tbsp Coconut Oil
Juice of an Orange
1 Tbsp Cinnamon


Chop the apples,pears and dates and add to a baking dish along with a tiny bit of coconut oil, orange juice and sprinkle with the cinnamon. In a separate bowl, mix together the oats, melted coconut oil, and rest of the orange juice until well mixed. Add the oaty mixture on top of the fruit, and bake at 170F for 45 mins, until the crispy top is browned and fruit is cooked through. You can definitely add some maple syrup/sugar to the recipe if needed, but personally I think the fruit is sweet enough. I served mine with some coconut cream (just the thick bit from a tin of coconut milk), and it was delicious. It didn’t last very long in our house at all.

Favourite Autumn fruit?

Disclaimer: I was sent a giftcard by Waitrose in order to purchase ingredients for the recipes, all opinions are my own.

Organic September: Tofu Stir Fry

My favourite easy meal to make is a stir fry. I usually mix up the veggies, protein, and sauce, but make a stir fry once or twice a week. It’s something that is quick, satisfying and I don’t really have to think too much about. Today I am sharing a tofu stir fry recipe to celebrate Organic September. I always buy Organic tofu and tempeh because it guarantees they are non-gmo. Soy is one of the most genetically modified crops (although the majority is grown for animal feed-but that is another story!) so by buying Organic I am ensuring I avoid that. Tempeh is my soy of choice, as it’s fermented, and I love the nutty texture, but I occasionally use tofu to mix things up- yes I am that exciting.


This recipe is packed with plant based protein, good fats, loads of vitamins/minerals, and plenty of fibre. You can serve it on organic noodles (I like soba noodles), or brown rice, or you can make some vegetable imitation if that’s your thing. I usually buy plain firm tofu, and marinate it myself, but to save faffing around, I bought the Taifun organic smoked tofu to use in this recipe.


Tofu Stir Fry

1 Tbsp Coconut Oil
Pinch of Chili, Cumin, Ginger, Cinnamon
1/2 Head of Cabbage
1/2 Head of Broccoli
1 Courgette
1 Leek
3 Mushrooms
2 Carrots
Taifun Smoked Tofu
2 tsp Miso Paste
1/4 Cup of Cashews
Juice of an Orange

Heat a wok over medium head, add the oil and spices and fry for a few minutes. Chop the veggies (I like to do shred the carrot), and add to the wok. Whisk up the miso paste/orange juice with a little bit of water and pour over the veggies. Add the cashews. Cook until veggies are cooked through. Cube the tofu and heat through with the veggies. Serve. Simple, easy, delicious. I forgot to take a photo of the finished dish so you will just have to imagine it!

Are you a tofu/tempeh fan?

Disclaimer: I was sent a giftcard by Waitrose in order to purchase ingredients for the recipes, all opinions are my own.

Organic September: Chocolate Hazelnut Energy Balls

This week I am celebrating Organic September with Waitrose, by sharing some tasty Vegan recipes using Organic ingredients. I’ve shared a smoothie and curry, so today we are taking a sweet twist with these chocolate hazelnut energy balls.


The one thing I make without fail on a regular basis is a big batch of energy balls, I like to store them in the fridge/freezer and have plenty on hand, and something easy that I can just grab and go. They are great for a pre-workout snack, and they also make the perfect sweet treat post lunch/dinner. I love making them, because you can pretty much throw anything you have in the blender and you can’t really fail with them. You control the ingredients, and flavour combinations, plus it’s fairly budget friendly to make your own batch.IMG_6593

Hazelnut Chocolate Energy Balls

200g Medjool Dates
150g Hazelnuts
2 Tbsp Coconut Oil
1 tsp Cinnamon
35g Dark Chocolate

Pit the dates, add to the food processor and blitz until it forms a paste. Add the remaining ingredients and pulse together until it forms into a sticky mush of deliciousness! You may need a little water/nut milk to bind it together. Place the mix in the fridge for 10 minutes, remove then roll into balls, and store in the fridge or freezer.


These would be even better if you roasted and removed the hazelnut skin, but ain’t nobody got time for that. Rich in good fats, protein, simple/complex carbohydrates- great if you are active-and plenty of fibre, as well as lots of minerals like magnesium, manganese, potassium and copper. A guilt free, sweet treat.


What’s your favourite energy bar flavour?

Disclaimer: I was sent a giftcard by Waitrose in order to purchase ingredients for the recipes, all opinions are my own.