Hey lovelies!

How are you all doing?

I am sooooo excited right now because we leave for Punta Cana in 6 hrs!!

Blogging > sleeping 😀

I just have a couple pics of some yummy food and a recipe for you tonight.

The best cereal ever. Which is really a mixture of  FIbre 1 Raisin Bran Clusters, Rice Twice, All Bran Strawberry Medley and Barbaras Shredded Spoonfuls. With hemp hearts and unsweetened almond milk.



My cinnamon spelt waffles topped with lots of strawberries, greek yogurt and maple syrup.


Super awesome massaged kale salad with lemon juice, avocado and cajun seasoning with oranges, tofu, pumpkin seeds and nutritional yeast.


Massaged kale salad with balsamic dressing, avocado and ranch dressing with scalloped yams with TONS of dill and onions and ketchup for dipping.


Ok onto the recipe!

Pumpkin, Ginger Pesto Pasta

Serves 2  or 1 hungry monster

  • 30 grams King Soba pumpkin, ginger rice noodles (regular noodles would work fine, too)
  • big bunch of kale
  • 1/2 red pepper
  • 1/4 white onion
  • 1 tsp coconut oil
  • 1 1/2 tbsp pesto
  • 4 tbsp unsweetened almond milk
  • salt and pepper


Get your pasta out and measure out 90 grams.

The cool thing about King Soba noodles is that they come preportioned. I just halved this because it was just me. Cook noodles according to package.

Meanwhile chop kale, red pepper and onion and heat oil in pan over medium heat.

Cook onions and peppers over medium heat until soft.

Add kale and cook until wilted.

Measure out the pesto and almond milk.

Mix together in a small bowl.

Pour over veggies.

Drain pasta and rinse under cold water.

Add to pan with veggies and pesto

and mix until well combined and season with salt and pepper.

Pour into bowl and top with grated cheese. I used swiss gruyere.



Ok I totally need to finish packing and sneak in a little nap!

Have a wonderful week!!

❤ ❤ ❤