Hey guys, hope this week has been treating you well thus far! I am slowly starting to pack all our stuff into boxes in the anticipation of the impending house move and I am trying not to get overwhelmed with the amount of stuff we need to take care of before setting foot in our new house.

In other news, I have not been running for almost 3 weeks now, first due to an illness and now due to a running injury that I first observed before I got ill and which did not go away despite prolonged rest. After much reading and observing of my symptoms, I think I have an iliopsoas injury and I am truly bummed, as running is more than just exercise for me. I’ve started doing targeted yoga practice twice a day – after I get up and in the evening – and I am hoping that this will help. Otherwise, I will need to drag my sorry ass to a physio, I guess…

After Friday’s pierogi indulgence, I’ve decided to switch gears and share with you a super simple winter slaw that I tend to have for lunch a lot in winter. The cold makes it harder to incorporate raw veggies into your diet, but I found that a heap of this simple slaw alongside a spoonful of hummus and a piece of toasted sourdough does sit rather well with me most days.

It’s colourful and crunchy with a touch of spicy wholegrain mustard and lovely citrusy notes from orange and lemon juice, which complement all the vegetables nicely. The key to this salad, in my opinion, is to take care to shred, slice and chop all the veggies as thinly as you can. I tend to use the lowest mandoline setting for this, which makes a rather short job of it, but a sharp knife and some elementary knife skills will do a good enough job too.