Guaca Everywhere

You might have noticed that I love using avocado whenever I have the possibility. Be it as a substitute for butter, smashed on a piece of toast or simply in form of a good guacamole – you cannot go wrong with avocado. Imagine one would be allergic – is that even possible? I think it would be my nightmare come true. Either way; as you might remember I had a dinner with a few girls at my place a couple of weeks ago (before I started my travels). Speaking of travels – it feels so good being back at home with the loved ones!

For one of the starters I had made these eggs filled with guacamole. Simple, tasty, quick in the making – and super cute! For 8 halves you (obviously) need 4 eggs, round about one medium sized avocado, some salt, pepper, lemon juice, hot paprika pulver and perhaps a little onion. Once you have boiled the eggs and let them cool off, carefully cut them in half and take out the egg yolk. Add the yolk with the mashed avocado, add a little pepper, salt, the juice of half a lemon, and if you like, a small onion (cut into small pieces). Mash up the whole thing and add whatever ingredient you feel is needed to making it taste as good as you can. Carefully fill the egg-white halves and sprinkle a little paprika pulver on top – eh voila; off you go and present it to your guests.

I love making this little treat as a snack on the side or even as a topper for a good green salad. Nevertheless, don’t underestimate the power of an egg-avocado guacamole – it is SO filling. My friends and I snacked on these together with the homemade sweet potatoe and pumpkin/hokkaido chips (recipe here) and were basically full. Going over to the main meal was already a heavy task given we were so full – and we actually never made it to the dessert (which got eaten a day later). I’ll present the two courses to you shortly, too – and will also post a couple more footage from my trip.

Today and tomorrow is mostly office and admin work. There is so much to catch up on and so many emails to go through. Thursday I’ll be leaving to Geneva for a night, enjoying a lovely (business) dinner event and going to some meetings. I love these kinds of dinners – they have them every couple of weeks in different cities – and they are absolutely great for networking within the industry. I may have time to write another post on the train so do stay tuned!





Helloo and welcome back! That is more thrown to myself than you – I have the feeling time is flying by waaay too fast at the moment and I am seriously lacking updates on all sides and levels. And even missing out everywhere? That is, even some of my friends are already complaining that I am barely available anymore (which is not the norm considering I am online or on my phone 24/7). Nonetheless, I am far from complaining. Life is good to me – seriously. I landed in Miami Wednesday night and have been more or less running errands since then. I did catch 2h of sun today though (for those that saw it on snapchat @stylephantom).

With Friday being more or less over and me still being at the office (not working anymore though), I only have tomorrow left to explore the city a bit. Which is more or less impossible. From what I have seen though, this is a great city. It has everything. Similar to Cayman, the temperatures are a dream-come-true. The worst about coming home – as much as I love it – is that winter basically already started. From what I hear, people have already unpacked their winter clothes and are walking around in fur-jackets. Can you imagine? It’s still October!

I’ve tried updating you guys more or less via snapchat and instagram (@laurananette) the past days to not be too absent, though still have quite a bit of content left to share with you. Before I bore you with forever-long-texts, though, I thought I’d share a few snap-selfies with you and give a quick heads-up that I am still alive (and loving life). I promise to give a better update and share some better pictures soon. Now I will once more stare at the art pieces here at the office (seriously, my colleagues have amazing taste – you might have seen a glance on my snaps / I feel so at home here) and then most likely go to bed early. I have been going to bed at around 10-11pm every night now, which is super early compared to my usual routine, and woken up before my alarm clock (if any). I actually get work stuff done before heading to the office or going for breakfast. And you know what? It feels great. I am so productive! Let’s see if I can keep that routine going after jetlag hits me once more next week (arriving back in Zurich on Monday)!

Also, it almost looks as if I cut my hair shorter (long-bob / blob style) in the first picture. I’m really digging it – but so indecisive. Thoughts?



PS. I also updated my ‚wish-list‘ on the right-hand-side. Seriously, how pretty is that LV bag? I can’t get over it.


Who would have thought that such a little island, in the middle of „nowhere“, can offer oh-so-much! I landed in Grand Cayman Monday evening and fell in love with it ever since. I am lucky enough to have come here thanks to my work. The main reason for me was to meet the team (we have an office here) and then I also tried to arrange some meetings. I can seriously say – and am proud in doing so – that I have the sweetest, most welcoming, and heartwarming colleagues one could ask for. One of them has been picking me up every morning, brought me back to the hotel every evening, and the week went by way too fast. I am lucky enough to waking up every morning and loving what I do. Not once did I drag myself to work in the past years thinking this is not what I enjoy (although I might be a bit cranky if I don’t sleep enough haha). The team has taken me out to lunch every day, took me out to dinners and drinks daily (alright, I really need to watch my diet again now..) and not once did I spend an evening alone at the hotel. Another colleague actually came over from the States to visit (and in liking to pretend it was for me), I now know most people I work with on the regular (previously via email and the likes).

Whilst the week has been filled with work and started usually at 4.30 in the morning (jetlag joys!) and ended rather early (10pm), I have taken off Monday & Tuesday to enjoy the island a little more. One of my colleagues (if you read this, another big THANK YOU) shares my passion for diving and has been organizing this weekend for me. Whilst living here means one can go dive every weekend (or day..), it was on the top of my to-do list as I rarely find time. Today was finally the day and we started nice and early at 8.30 to go for two dives. Both were from a boat – one dive being a little deeper (around 30m), and one in more shallow waters (maybe 15-20m). Tomorrow I want to explore a little more so I am crossing all fingers that the weather plays with us. It’s hurricane season here and although the beginning of the week was perfect, we’ve had quite a bit of rainfall the past days. We were lucky with the weather today as it stayed dry most of the day and only just started pouring in the late evening. What I did learn however, it might pour majorly in one area, and a 10 min drive away, the sun is out.

Here are some of my first impressions of the hotel and my first sunrise walk (I try to go to the beach daily if possible in mornings). The colors of the ocean are insane – the most beautiful blue and turquoise shades possible! Now I beg you all to cross fingers for me for the upcoming days regarding the weather. Wednesday I’m off to Miami (also business – though off on Saturday) and the days are passing faster than I would have hoped. Over and over again, I thank life for what opportunities are given to me – especially when being able to travel around so much. Yet, as much as I love what I do and am able to experience, I am already looking forward to going home and spending some quality time with my loved ones (and sleeping in my own bed!).






Cloud Bread Breakfast

Breakfast. Who doesn’t love breakfast’ Now, I am not talking about needing it. I totally have my phases – swinging from not being able to live without my breakfast to not wanting to eat at all before lunch (and living on coffee and hot lemon water before). Since a few weeks now, though, I literally need breakfast again to function. It seems that every time the summer ends and the colder, darker days near, I need my vitamins and protein right after waking up. I usually have a chia-pudding during the week. It’s easy, its prepared and done for me to indulge in when waking up and the preparation the night before takes no more than 5 minutes. I usually add some frozen raspberries into it and flavor it either with cinnamon, vanilla or some cacao. I then quickly cut up another fresh fruit in the morning and am ready to eat – or take my breakfast to the office.

Then come the days where I really want to sit down – enjoy every bite, and probably, just enjoy life. These days usually come around on the weekend; Sundays to be precise. I have now made it my little Sunday ritual to sit down and enjoy every bite or spoon of whatever my breakfast is made up of. Lately I have been making cloud breads and eating them with a mix of fresh avocado spreading, home-made jam (such as this pumpkin-apple-cinnamon one), or simple cream cheese (lactose free) topped with some berries. Seriously, there is probably no combination that does not work with these fluffy little pieces. I might try Nutella next! I haven’t had Nutella in f o r e v e r – and now that I am writing about it, I really am craving it. Damnit!

What I was getting at: the cloud bread. It’s so simple. I know I say the same thing every time, but it really is. It needs 5 ingredients, 10 minutes to prepare, 15 minutes to bake and a split-second to love them.

What you need

3 eggs
3 tablespoons of cream cheese (lactose free, if needed)
1 tablespoon of agave syrup (or honey, if you like)
a hint of cinnamon (around ½ – 1 teaspoon)
½ teaspoon baking powder (gluten free, if needed)

What to do

1) Pre-heat the oven to 150°C
2) Separate the egg whites from the yellow and place them in two different bowls
3) Add the cream cheese, cinnamon, baking powder, and agave syrup to the egg yellow and mix it well
4) Now whip up the egg-white until stiff
5)Once the egg-white is ready, add it to the egg-yellow mixture and carefully mix everything together
6) Using the mixed dough, you want to make around fist-sized circles on the baking sheet (usually 3 tablespoons). Make sure to leave some space between the different “circles” as they will spread a little bit in the oven. The mixture should allow you to make 6-7 cloud-breads – but depending on the size, you might up with more or less.
7) Place the dough into the oven and bake for around 15 minutes – keep an eye on them; they should become fluffy and turn into a golden, slightly brown color.
8) Once done, you can take them out and let them cool off for a couple of minutes

The best part, and one that I really can’t get over yet, is that it is really quite healthy – compared to real “bread”. Not being able to eat gluten I try to stay away from all breads. I know there are several gluten-free breads out there, and there are super many recipes (which I actually want to try out). But because I do need to watch my figure a little bit – to not explode – I do try to keep the empty carb-intake low. I admit it. So this “cloud” bread is perfect. It simply has no carbs and, instead fuels the body with tons of proteins already in the morning. Alright, the Nutella probably won’t be the healthiest option if I try – yet, it could be worse! I am also thinking on making my own chocolate-spread. I always prefer having home-made options. They are usually healthier, surely have no additives that are unknown and often test so much better than the supermarket product. Now, I wish you all a yummy-cloud-breakfast and let me know what you think of it!


Sweet Potatoe & Hokkaido Chips

Finally October! As much as I enjoy the summer, the heat, the long summer nights, the fresh whites in my closet and home – I absolutely love autumn, too. When the sunsets become golden, leaves change their colors, my decorations change to warmer, golden and bronze colors – and pumpkins can be found on every little table. I love pumpkins in every color, every size and shape – and especially cooking and baking with them. The receipe choices are endless and you can enjoy them in every meal.

This past weekend I had my besties over, cooked a lovely dinner at home and prepared some snacks – right before we had a girls-night-out! Now that it is finally October, I of course had to make autumn-inspired meals and snacks. Because duh. I started with serving some hokkaido (pumpkin) and sweet potatoe chips with a home-made guacamole dip.

May I say?
It was d e l i c i o u s ! And super simple in the making. I was always ‚afraid‘ of making my own vegetable-chips. Don’t ask why, but they always seemed more complicated then they are. I didn’t want to put any work in and end up with soggy chips afterwards. Well, that thankfully wasn’t the case.

For these two little bowls I used about 300g Hokkaido, and 2 medium-sized sweet potatoes. Yet, there is no restriction in the amounts you use – the more, the merrier in this case (or the more to snack on). First, pre-heat the oven to around 200°C. Now simply cut the vegetables in thin slices (mine were about 3mm), throw them in a bowl, add around 2 tablespoons of olive oil (or any other vegetable oil) and throw on some salt and herbs of choice (I added some chili and paprika). Mix everything well in the bowl so that all slices are more or less covered a bit – but you do not want to use too much oil, either. Next lay them out on the baking paper, making sure they don’t overlap (otherwise they will become partially soggy!). Once all are spread out, place the sheets into the pre-heated oven. Leave them in for around 6-8 minutes, then lower the heat to 150°C and place a wooden stock between the oven door and oven itself. You want the heat to be able to escape slightly, so that the chips become crunchy (it’s the key to not having soggy ones!). Keep an eye on the chips, though after about 20 minutes, when they start turning slightly golden-brown on the edges, they are done! Let them cool off so that they become crunchy and you are ready to serve (or enjoy) them in no time.

The guacamole dip was super simple, as well. I merely pureed a ripe avocado (peel and take out the stone before), added a hint of fresh lemon juice, some salt and pepper!

Et voila – within less than an hour you have your own homemade vegetables chips. How cool? I am in love with these so I will make sure to making some more when returning from my travels. I will also try them out with beetroot – doesn’t that sound fancy? Speaking of travels, I will now need to rush to the office and later to the airport. London is calling from today until Thursday!