Interview: Emily Westwood

Emily Westwood began playing football at Wolverhampton Wanderers FC before moving to Everton FC in 2005, where in her first season the club reached the FA Women’s Cup Final. In 2010, Emily signed for Birmingham City Ladies FC and was part of the squad that were runners up in the FA WSL for two consecutive years and also won the FA Cup in 2012.
At international level Emily has represented England at U17, U19, U21 and U23 and has made more than 20 appearances for the Lionesses 1st team.

  1. What inspired you to become a professional footballer? I’ve only been ‘professional’ for about nine months. I’ve always wanted to play football as a career so to have experienced that in the latter stages of my career, I’m truly grateful.
  2. What’s the best piece of advice you’ve been given? Be the best that you can be – don’t take for granted what you have because it can be taken away in a heart beat.
  3. What is your proudest moment in football and why? For club it would have to be being chosen as captain by my fellow team mates. Internationally, my very first senior England cap and reaching the final of the European Championships in 2009.
  4. If you could play against any team in any league in the world who would you play, in what stadium and why? I would love to play a competitive game at Wembley in an England shirt.
  5. What are your favourite pre and post-match meals? Porridge is a pre-match favourite amongst the girls, I like to have mine with chia seeds and maple syrup, especially having learnt how maple can help with performance. Post-match I’m not fussy, I’ll eat anything.
  6. What’s your favourite way to use pure Canadian maple syrup? As I said, porridge is a favourite amongst the girls and that’s what I use maple in mainly. After our first cooking class with maple I recreated the spiced cauliflower as a post-training meal – it was lovely! See below.

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.