Verdict: I’m not broken. Also spinach pesto is delicious.

I’m sore.

Very sore.

But my legs work. I started a new one week challenge this week. I drove to work on Monday and left my car there (I have use of a fleet car) and walked -slowly- home. I rode to work this morning, knowing that firstly, it would be painful, and secondly, active recovery is always a good option.

My challenge for the week is a no-car challenge. I’m using my car at work only and biking or walking everywhere. This really isn’t difficult since I’m only a few kms from shops and friends, but I figure a bit of light exercise won’t hurt me this week since I’ll be resting and recovering from the weekend.

My thighs hurt the most. It’s the front of my thighs in particular, and not my ankle or my calves. My backs a little sore too but nothing drastic.

I’m trying to feed my body good food at the moment, with the exception of today’s lunch chips because I ran out of time and couldn’t decide what to eat.

Last night was spinach and basil pesto on wholemeal spaghetti.

not the greatest photo

I didn’t measure, but I threw some fresh garlic, fresh picked basil (mmmm!), baby spinach, cashews, salt and olive oil together in the food processor and added bits and pieces until it tasted good. Because of the spinach it had a milder flavour than my normal basil pesto, but it was pretty good. I also threw in some hemp seeds, for the lovely omega 3s!

To serve, I cooked the pasta, drained it and then tossed the pesto through. I topped it with some olives and sun dried tomatoes as well as “super sprinkles”. Super sprinkles are a Parmesan replacement, but Gary didn’t want to call it “fake Parmesan” so super sprinkles it is! I make it from roughly equal parts pine nuts and nutritional yeast, with a twist or two of the salt grinder, and then whizz it in the food processor. Some recipes say to put it in the oven to dry it out but I don’t worry about it.

This is what it looked like in the end (again I was a little slack on the presentation/photographing!):


Now, before I get murdered by pesto purists, I know this isn’t a traditional pesto. My favorite pesto is actually a fully traditional basil pesto smashed in my mortar and pestle because nothing has ever compared to that flavour. However, this is a delicious and highly nutritious way to get some greens into you!

As a side note, I made sure to have an orange afterwards because the vitamin C aids absorption of the iron from the spinach.

Tonight I’m planning BBQ tempeh and some grilled veggies with a spinach based side salad. Can’t seem to get enough spinach lately!



Ding! Level up!

Ok so on occasion I declare myself to be a “food wizard.” Generally I consider myself at least a level 10. Yesterday I believe I leveled up. (Yes I play Dungeons and Dragons and regularly refer to it in my everyday life. For anyone who knows me well this should not come as a shock). 


I made my own pasta! Now this may seem like a small task, but it was the first time I have made it, and it was perfect. I used this recipe which I googled (because Google knows everything). The only change I made was I used 4 eggs. When I started making the dough it seemed a little too dry, so I cracked another egg straight onto it, creating a huge mess which eventually came together. I think I might have kneaded the dough for about 12 mins or so until it got all nice and elasticy. Yes I think I just made up a word. No I’m not going to apologise for that. 

Honestly the most difficult thing was rolling it through the pasta machine, because it takes 1 hand to feed the dough in, 1 to catch it, and 1 to turn it. 

I don’t have that many hands.

Somehow, however, I managed and hung it up to dry over my giant cooking chopsticks balanced over my big stockpot, as well as some hung off a clean coat hanger because I was running out of space. 

I whipped up a bit of a carbonara sauce, using evaporated milk and eggs. I cooked some bacon, mushrooms, and chopped asparagus, heated the sauce, and tossed that all together to warm the sauce through (with a good sprinkle of cracked pepper and a dash of chili flakes) while the pasta cooked. Fresh pasta only takes a couple of minutes to cook – I reckon it was about 5 minutes for mine (fettucini cut) 

then the pasta went into the bowls, topped with the sauce, and a sprinkle of parmesan cheese. 

It was pretty good. I’ll make sure to take decent photos next time and do a proper post about it, but for the time being you’ll have to make do with imagining me with an apron getting my hands stuck into a pile of flour and eggs on a kitchen bench. 


Ding! level 11. Acquired new spell: Summon Greater Pasta. Earn Feat: extra hand.