Losing weight….

Not my favorite subject… but the fact is that I have to lose weight. Losing weight and loving to cook, can be an advantage or a disadvantage and I haven’t really figured out which one would best describe my situation..lol.
I am not a fanatic dieter and I believe in the values of a good meal, so I will never be the person to starve herself, but I rather go for the slow and healthy approach. Well, let’s face it, that is in the ideal world ofcourse. In the not so ideal world I struggle just like the majority of the people out there.
Over the last couple of weeks I had been slacking a bit in the healthy food department; had had too many experiments in lovely (read; fattening) desserts and cookies, with not so great results on the weighing scale. On a positive note; since the beginning of this year I have already lost 12 kilo so there is a definite progress here, but it is slllloowww… Anyway, this monday I have made the resolve to better my life and start eating proper and healthy again, so I started with gathering some great recipes. I don’t really count calories, but just try to use portion control and – basically – common sense!

Pasta salad | insimoneskitchen.com

That has resulted in a lovely pasta salad that I had this afternoon

I was having a bit of trouble with the styling since I also didn’t have many accessoiries at home. I just bought a new bowl from Oil & Vinegar which I really like and have used for the salad as well, but it is probably better suited for something else!

Here is the recipe!

Pasta salad | insimoneskitchen.com
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Pasta salad with zucchini, basil and horse radish

Ingredients

  • 300 gr pasta
  • 8 tablespoons oliveoil
  • 4 tablespoons balsamico vinegar
  • 2 cloves of garlic mashed
  • 1 tablespoon horseradish
  • 3 grilled peppers in slices
  • 1/2 zucchini in thin slices
  • 1 full hand of basil leaves schredded
  • salt and pepper

Instructions

  • Boil the water with salt and cook the pasta. Rinse with cold water and leave to dry.
  • Make a dressing of the oliveoil, balsamico, garlic, horseraddich, salt and pepper. Pour over the cooled down pasta. Add the pepper and zucchinislices and mix it all together.
  • Scatter the basil leaves on top.
  • (also nice with baked pancetta)

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

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