The second I saw these Gorman pineapple print trousers I knew I had to get my hands on them. I did wonder if I'd wear them enough, however I've worn them with other prints, stripes, plain tees and I even wear them to the office - probably not appropriate but I wear ice cream print shirts so perhaps it's not unexpected of me. Anyway, I've certainly had my money's worth. They're currently half price so get yourself a pair.
Thursday, 13 March 2014
I started a few, for want of a better world 'resolutions' this year. Nothing too fancy - drink more water, no chocolate before 12noon, 2 chocolate free days a week (yes, I love chocolate!!), eat lunch every day (I used to skip lunch most days and then binge on whole bars of chocolate in the afternoon). These might sound easy but I was wanting something achievable so I'd stick to it. So far so good. For lunch I've been taking salads from home and this one has become a firm favourite. Apologies for the poor quality photo, it's from my phone.
1 butternut pumpkin, cubed
Mixed dried herbs (oregano, thyme and rosemary)
1 teaspoon Paprika
1 cup of quinoa
A handful of coriander, chopped
1 head of broccoli, chopped into segments
1/3 of a cup of pine nuts, toasted
12 cherry tomatoes, halved
Preheat the oven to 190ºC. Place the pumpkin on a baking tray and drizzle with olive oil, dried herbs, salt and paprika. Bake for 15-20 minutes until golden and soft.
While the pumpkin is roasting, make the quinoa. Add quinoa to 2 cups of boiling water, the juice of one lemon, some dried herbs and salt and bring to the boil. Reduce heat, cover and simmer for 10-15 minutes. Add coriander and broccoli and cook for a further 2 to 3 minutes.
Transfer quinoa to a serving bowl, stir through the pumpkin, pine nuts and cherry tomatoes. Squeeze on a little extra lemon and serve.
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