My total new beginning of salad marathon. I wouldn’t say that I have been challenged, but more of a challenge to myself. I have a “baby pot” or others may call it “Tyre” on my lower tummy and it totally drives me crazy. I can no longer put on crop tops and  feel comfortable. I need my mojo back.

Immediate emergency is required ASAP!

I recently started doing exercise 2 weeks ago, this was something I never did in my life before. Exercise NEVER crossed my mind. I have a small body by nature and a high metabolism rate.

My routine comprises of : 20 star jumps and 20 squats – early morning and evening, eating right {small quantities}, drinking 1200 ml bottle of warm water every day, and avoid all sorts of fizzy drinks.

How to prepare: Ranch pasta Salad

Prep time: 8 mins   Total time: 15

Yields /Serves – 2 pax

*Main Ingredients*

– 1 medium bowl of pasta {Macaroni}

– 1 cup of  diced ham {beef}

-1 cup of diced pineapples

-2 grated carrots

-1/2 cup of grated cheddar cheese {use any other}

– 1 cup of chopped french beans

– 1/2 cup of Yogurt -{can use flavor or low fat} -for dressing

*Method*

1. Boil the pasta using medium heat – 8 mins. Season with 1/2 tsp of salt and 2 tsp of vegetable oil. When ready, place aside and cool it using cold water then drain and set aside.
2. Using a different bowl/container, put all the other chopped and diced ingredients, then mix well.

3. Add the cheese after mixing the other ingredients, then mix well.

4. Add 1/2 cup of yogurt to the mix and blend it well.

5. Add the pasta to the yogurt mixture. Blend it well. Chill it for 2 mins.

6. As it chills for 2 mins, steam fry the french beans for 3 mins, I decided to mix it with left -over fried cabbage.

7. Serve when ready.

Final Outcome.

Love and Love.

TD.