I went to the gym again... This time for a Legs Bum and Tums class. Oh it's as horrific as it sounds.
"10...9...you're doing really well, feel those abs....8... almost there... 7...keep going, keep going, keep those knees nice and high now...6..." COUNT B*TCH JUST KEEP COUNTING.
So yea. I'm too unfit for that. See, I'm rather thin for a foodie and so people often assume I'm gym-crazy (hah) but really I just try to watch what I eat and I jog every now and then but I don't go to the gym. It's not for me. I just eat lots of healthy things like these roasted carrots and eat my muffins and tiramisus in moderation.
Serves 2-3 as a side
400g baby carrots
1 tsp cumin seeds
1/2 tsp paprika + more for sprinkling
1 tbsp extra virgin olive oil + more for drizzling
1 tbsp raisins
1 tbsp almonds
1/2 tsp paprika
handful of mint leaves
handful of coriander leaves
Preheat the oven to 200C/400F.
Trim the carrots and combine with carrots, cumin seeds, paprika and some salt and pepper in a large shallow baking dish. Put in the oven to roast, uncovered, for about 20 minutes or until carrots are tender.
While the carrots are roasting, roughly chop the raisins, almonds and the herbs.
When the carrots are ready, leave to cool for 10 minutes before crumbling some feta cheese on top, sprinkling the almonds, raisins, some more paprika and herbs. Drizzle with olive oil and serve.