I’m at home today; I don’t work on a Friday. I run an online jewellery shop through Etsy (CleaMadeThis) so I spend time making and marketing my jewellery on a Friday, and drinking lots of tea.
1 slice of seeded toast with organic slightly salted butter and a smidge of Marmite.
Copious cups of loose-leaf English Breakfast Tea with organic whole milk
2 x Lattes
No snacks yet!
Last night I made an extra chicken kiev which I put in the fridge.
Today I sliced it up and put it on 20 pieces of spinach and ricotta tortelloni, with butter, vegetarian pesto, cream cheese, and parmesan. It was delicious.
I’m afraid to say I couldn’t think of anything else to have for dinner, especially since the boyfriend is out this evening and we’re away this weekend so there didn’t seem much point in buying new food. So I had pasta, again.
1/2 x red pepper
1/2 x red onion
3 x baby plum tomatoes
1/2 x avocado
1 tsp x organic vegetarian pesto (this version doesn’t have sugar)
1 tbsp x cream cheese
20 pieces x spinach and ricotta tortelloni (check it doesn’t have added sugar)
sprinkle x parmesan
1 x knob of butter
Slice the red pepper and tomatoes, and chop the onion into small cubes. Boil some water in a small saucepan for the pasta. Melt the butter in a small frying pan and add the pepper, tomatoes and onion. In a Nutribullet, or similar, blend the scooped out avocado and the teaspoon of pesto. Meanwhile add the pasta to the boiling water and time for how long the packet says. Add the avocado/pesto sauce to the frying pan and the tablespoon of cream cheese. Turn to a low heat. Once the pasta is cooked and drained, add the frying pan contents into the saucepan and mix to coat the pasta with sauce. Serve in a large shallow pasta dish and sprinkle with parmesan.