Pasta Salad au Pickles

A very simple, quick and delicious meal for the lazy couple on the go! Or on the lazy Saturday night.


  • Whole wheat fusili pasta

Any veggies you want. We used:

  • 1 Red bell pepper
  • 4 medium pickles
  • 2 medium carrots (washed and peeled)
  • 1/4 of a cucumber
  • Handful of green olives
  • 5 cherry tomatoes
  • 3 strips of celery

For the dressing:

  • Sprinkle of basil and oregano
  • 4 cloves of garlic (we really like garlic)
  • And balsamic vinegar to taste


Cook your pasta. Drain and let it cool.

Cut your veggies to bite size.

Mix the two together and add the seasoning and balsamic vinegar.

It may not look pretty but its delightful!


0 Motivation Meal


We had a late session at the gym yesterday and only got home at 8pm. We spent about 20 minutes walking around the aisles of Tesco and couldn’t find anything we wanted to eat, so we came home. I looked through our cupboards and made this concoction.

1 can of kidney beans

1 can of green peas

Malt vinegar to taste

sprinkle of garlic powder, chili powder, and ground black pepper

It actually wasn’t that bad!

Slow-Cooker Lentil Shepherd’s Pie

On the weekend I decided to give this recipe a try:

Mine may not look pretty, but it tastes AMAZING!!



I have doubled the ingredients from the muffinmyth because I wanted the food to last for the week. I have also omitted the peas.

  • 2 large yellow onion, diced
  • 2 tbsp extra virgin olive oil
  • 8 stalks of celery, diced
  • 4 large carrots, peeled and diced
  • 4 cloves garlic, crushed
  • 2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp freshly cracked black pepper
  • 3 cups puy lentils, picked over and rinsed well
  • 2 can (400g) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups mashed potatoes (I used regular white potatoes, about 6 large ones)
  • 2 tbsp vegan butter
  • 1/2 cup vegan milk



First, add all of your veggies, and spices to the slow cooker. Cook on medium for about 8 hours or high for 6 hours.

Once the liquid becomes fairly absorbed, cut up your potatoes and boil them. Once the pieces are soft to put a fork through, drain the water. Add the butter and begin to mash, slowly adding the vegan milk. Be careful not to add too much milk as you don’t want your potatoes to be too runny.

I placed the lentils from the slow cooker into separate Tupperware and topped with mashed potatoes. These made the PERFECT lunches.

Lentil Stir-fry


1 sweet potato, cut to bite sized cubes

2 handuls of kale

Your favorite veggies. I used pre-packaged ones from Tesco (broccoli, carrots, green beans, corn).

1 can of lentils

Pinch of tumeric 

Pepper to taste

Paprika to taste

Sriracha to taste


Add sweet potatoes, veggies, and kale to large pan. Add some water to keep from sticking and cook on medium-high for 15-20 minutes, until the potatoes are cooked through (soft to put fork through). Season with pepper, paprika, tumeric or other favorite spices.

Add the lentils when the sweet potatoes are cooked. You may want to add more spices so the lentils absorb them. Stir the mixture in your pan and serve. Add sriracha for some extra kick! 

Super easy but delicious!