My cold was so heavy today I was unable to go to work.  This is the first sick day I have taken in about 2 years so I was disappointed but I really couldn’t go in.  I slept for hours until hunger made me go and get some breakfast.

1 slice of toast with almond butter and a cup of tea.

A second cuppa, another slice of toast, strawberry jam and a satsuma.

I was thirsty and trying to boost vitamin C to fight the cold so I chose to eat a pink grapefruit.

Pink Grapefruit Slush

I decided to add it to the blender with about the same volume of ice as there was grapefruit and blitz it in to a slush.

Wow.  It was amazing.  Just sweet enough and blissfully cool.

Definitely one to make again.

I have made something similar previously, with a tot of sloe gin in it but I kept it non alcoholic today.  It was really good.

I fancied an egg mayonnaise sandwich for lunch.  I used 1 egg, 1 tbsp mayonnaise, salt and pepper.

Plus 50 g ham and a tomato.

Made in to a sandwich with 2 slices of wholemeal bread.  No butter to save on calories.

The pink grapefruit slush was the best part.For supper Lara requested something I was sure I had blogged about before but I couldn’t find it.  This recipe comes from my friend Gini who served it for me once and it was my standard lunch I would serve friends who popped over.  It is simple to make and absolutely delicious and vegetarian which is a bonus.  Served with a green salad and a glass of something chilled it is the perfect lunch.  But served as we made it tonight it was a perfect supper.

Roasted Vegetables and Goat’s Cheese with Pesto Ciabatta

Ingredients (serves 4) *

3 – 4 medium sized peppers
1 red onion
20 cherry tomatoes
1 tbsp olive oil
2 small ciabatta loaves
190g jar of pesto
200g goat’s cheese (ideally Chèvre Blanc)

* you can also add courgettes but we didn’t have any

Method

Chop up the vegetables and mix with 1 tbsp olive oil in an oven proof dish
Roast in the oven at 180 ° for 25 minutes, turning once
Set aside to cool slightly while you prepare the bread

Slice the ciabatta lengthwise and toast lightly under the grill on both sides
Spread with pesto

Pile the roasted vegetables on top of the bread and top with sliced goat’s cheese

Grill for approximately 5 minutes so the cheese is melting

Serve and enjoy.I managed to eat within my calorie allowance today, just.  My method of having what I want as long as I do not over eat worked.  I wouldn’t usually choose so much bread but I was hungry and feeling ill so it was quick and easy.  My Fitness Pal is really helping.  Without it I would have had far more pesto and cheese for supper and butter on my sandwich at lunch time.  Those extras would have made it taste better but my food was very enjoyable without.

I am hoping a hot toddy and an early night will knock this dreadful cold on the head!