10k race today, a light healthy breakfast of toast, avocado and fenugreek sprouts. After the run a lunch of poached egg topped with a drizzle of olive oil, salt, pepper and mustard and cress.
Later in the afternoon I thinned the carrots, the small sweet tiny carrots went into dinner. But the best pick of the day had to be the pumpkin. Large sweet nutty yellow pumpkin.
This week I will make a dairy free vegetarian lasagna with pumpkin and silverbeet, and what about a pumpkin pie, I definitely think so.
goldcoastgardendiary 