by Antonia on March 9, 2012

I don’t know what it is, but there’s something about today that is just GREAT. I’ve had so much energy all day which is very unusual for a Friday. My Friday’s are always filled with labs in morning, followed by group meetings to discuss our project, an afternoon of lectures and a weekly test. But today I got home and all I wanted to do was go for a run…so I did. I managed to squeeze in a 7km run before the sun set and now feeling even better. It’s true that exercising makes you feel A-M-A-Z-I-N-G. I know my runner’s high won’t last forever so I’m enjoying it while I can ;)

And because I’m in such a great mood I have a special treat for all of my UK readers :)

If you’ve been following my blog in the past you will have almost definitely read something about the Graze Box. This is a box that is sent to me weekly with 4 punnets of healthy snacks and treats. I like to always have snacks on hand and mostly I will have fruit, smoothies, etc. But the Graze Box offers a very wide variety of snacks that you can individualize to your taste and have sent to you weekly, or only every other week, depending on how you like it.

So, what’s the good part? Well, I always get a voucher with my boxes which I can share with friends and only recently have I discovered that I can actually post the voucher code on my blog to share with all of you. So, if you’d like to try the Graze Box (and obviously I highly recommend it!) then go here and enter the code Z1TJWWQD to claim your free box. For every free box you order I will be donating 1 GBP to charity :)

Now on to more food…

I had a pasta party the other day. I realized that my pantry is still stuffed with rice, grains and pasta and that I really need to start eating some of it before the Uni year ends. So I made Grilled Pepper-Pesto Pasta.

This is nothing fancy, but perfect for a satisfying lunch or when you’re in the mood for a pasta dinner.

Grilled-Pepper Pesto Pasta

Yield: serves 1


  • 1 portion pasta (about 75-80g per person)
  • 1.5 tbsp. sun-dried tomato pesto
  • about 5 basil leaves, roughly chopped
  • 1 bell pepper (or 1/2 of yellow, 1/2 of red), thinly sliced
  • olive oil
  • s+p


  1. Cook the pasta according to instructions. When al dente, drain and set aside.
  2. In the meantime, heat up 1-2 tbsp of olive oil in a pan. Add the pepper and grill until they color (you don't want to burn it though)
  3. Add the chopped basil leaves and let the flavors come together for a couple of minutes. Add salt and pepper according to taste.
  4. Transfer the grilled pepper into the pot where you cooked the pasta and add the cooked pasta and pesto. Mix everything together and serve with fresh basil and optionally freshly grated parmesan.

Now it’s time to get my weekend started in style by cooking a delicious dinner. . .

Have a great weekend everyone!

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{ 1 comment… read it below or add one }

Amy @ Turtle-speed Runner March 10, 2012 at 2:21 am

That’s great that you got out there for a run after a long day :) Yay!
I’ve been seeing those graze boxes around. They look really good!


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