I trained hard this morning, 2 rides.

Ride number one started out a casual easy recovery ride, until I went too far in one direction, ran out of time and had to smash myself to get back for 9:30am ergo class in Geelong. 
Suffice to say I got to ergo a tad late, only a few minutes and the bonus was I was already warm and good to go!
Todays ergo saw Donna lash her whip on her return from a 6 week overseas jaunt with the Australian womens road team.  

Home at 10:30am, showered and ready to sleep, I worked instead.

12:00pm hit and I was hungry.

I would love to say that I am some weight weenie calorie counter maximising my power to weight ratio, but alas I have been blessed with more of a purposeful bulk physique… and this is the reason when I eat, I am keen to tick a few boxes to get my bang for buck.

I eat because it makes me feel good, its got to be good for me and look amazing too.



Hunger Buster Roast Vegie Salad

Vegan, Gluten Free, Dairy Free
Serves: 2 hungry girls


  • 1 large sweet potato
  • 2 small potatoes
  • 2 large portabello mushrooms
  • Dairy free pesto (or whatever flavour base you like really!)



  • Baby spinach leaves - two big handfuls. *you can use any salad leaves you like, more or less too.
  • 1 Avocado
  • 1/2 red capsicum
  • 3 spring onions or red onion
  • 1/2 cup mixed seeds * we used pepitas, sunflower seeds & pine nuts
  • Your favourite salad dressing - we used a vegan lemon myrtle dressing.

salad ingredients


  • Large Baking tray
  • Chefs knife
  • Chopping board
  • Frypan and wooden spoon
  • Flipper thingy
  • Large bowl for mixing
  • Tablespoon for adding pesto and mixing

Step 1

  • Set oven at ‘cranking’ which in my home is 250 degrees Celsius and fan on.


  • Lightly spray baking tray or use baking paper
  • Prepare vegetables - I don’t peel any of my vegetables but go for it you prefer.  Slice and Dice Mushies, Sweet Potato and Potatoes approx all the same size.
  • Place in large mixing bowl, add tablespoon of Pesto or your flavour.
  • Mix around all veggie dice pieces and put evenly on baking tray. 

mushroom pesto potato in bowl

  • I drizzle a bit of the olive oil with garlic, but you can use plain or none, or spray oil or even coconut oil.  
  • Cook on top shelf of cranking oven.

roast vegies on tray

Step 2

  • Re-use the mixing bowl and add 2 handfuls of baby spinach.
  • Add chopped spring onion & capsicum.  I just roughly chopped these.
  • Cut Avo in half,remove pip and scoop out the avocado with tablespoon and carefully slice and dice.  
  • Add carefully to salad mix.

Step 3

  • Heat up a frypan, no oil, add seed mix and watch over like a hawk.  These babies heat up and burn quick if you walk away.  Use wooden spoon to keep them browning evenly.  They will smell divine when ready with a nice golden brown tinge.  
  • Take of heat the second they are ready.  
  • Add to salad mix

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Step 4

  • 25 mins later, vegetables should be good to go, but do have a squiz earlier as ovens are all different.  
  • When ready I like to crank a bit of rock salt onto them from my grinder.
  • Use the flipper to loosen them from the tray whilst hot.

salad2 Step 5

  • Arrange salad ingredients on plate or big bowl.
  • Add dressing drizzled over top.

Now pile those diced pieces of goodness on top and eat right NOW!