Spring Essentials You Need

I cannot wait for spring to arrive! It is seriously one of my favorite seasons in the year – most likely because everything starts becoming green outside again and flowers start to blossom. It’s the time where the grey of the winter is being washed away and it seems that every ray of sun is being appreciated just that much more. Sadly, and to my disappointment, winter still hasn’t left us and it’s said to snow quite a bit again this upcoming week. Nevertheless, I couldn’t help myself but look into some online shops and make my own collage for some spring decorations at home. I could seriously buy of all these things.

I have this phase where currently I love everything black and white, with some subtle hints of colors. I don’t know why but I am fully hooked on these flamingo pictures right now. They are so simplistic, yet burst out this essence of spring that I am really loving right now. Funnily, or sadly enough, my apartment seems the opposite vibe from what I am imagining it to be. I love my home, don’t get me wrong – but it’s rather styled and decorated in earthy colors, warm browns and (50) shades of of grey fill my living and dining room; which essentially is where I am most of the time when relaxing a bit. Looks like I’m in need for some winter-wash-away in regards to my home decorations.

I totally fell for this black chair – and believe it or not, it’s actually quite comfortable when combined with a large fur. I couldn’t help myself but buy this chair last week to have in my ‚creative‘ (or better: my study- and work-) room. The chair is actually from Confodéco here in Zurich, is much cheaper and even on sale right now (under CHF 100) – way to go! I placed one of my light grey furs on it, which is totally fine for the time being. Yet, it’s a bit too small and so I need something a bit larger. Oh, and in light beige whilst we’re at it. I love the version you can see on this collage.

I made the collage using Polyvore, so you can easily get the link to the individual items right here. On another note, I’ve been working on a new recipe the past weekend as well as this weekend and got an approval from my dad tonight that it’s ready for presenting it to you guys (meaning I can worry a little less when posting it online!). It’s the perfect party snack, great for dinners, a lovely meal to take to the office, easy to make and relatively low in calories (at least it contains neither sugars nor carbs – which I personally then like to categorize as healthy). I’ll most likely post it early next week, so do stay tuned on that one! Until then, I wish you all a great Sunday evening and Monday morning to come – new week; new goals! xo

U.S. National Banana Bread Day

Happy (U.S.) National Banana Bread Day guys! I seriously did not know that this day existed until, at the beginning of the year, I looked into what national food days there are to place some in my calendar – and I can assure you, there are numerous! But in all honesty, what better excuse does this day offer than baking a lovely banana cake and indulging in a piece or two for breakfast, combined with some fresh avocado spreading and – whilst we’re at the subject – a fresh banana (or any other fruit, really).

Since I am sucker for a good banana cake, I bake one at least once a month. It’s perfect for breakfast or for that afternoon tea or coffee for a snack on the side. Since I make these gluten- and lactose free, it is one of my favourite snacks I’m actually permitted to eat. I’ve previously shared my classic banana bread recipe here and also this delicious variation with chia seeds and berries here. What’s your favourite way to combine this tasteful piece of heaven?

With that, I wish you all a tasteful day! xo

IMG_6006

Banana Breakfast Muffins

Hello lovelies! Another week has gone by like no other – and I almost feel like the weekends are going by even faster then they usually do? Nevertheless, I’ve had some productive days this past week, worked a lot ahead on my studies and am looking forward to my 2 week uni-vacation coming up in 2 weeks. Tonight is date-night, and I will (since the first time in forever) be watching a hockey-match live! I’m still a bit worried that I might freeze to death but I was told it’s really not bad in the new stadiums; so I’ll see how that goes. The weather on the other hand only invites for long lazy days in bed. We have a mixture of snow, rain, cloudy days, some sun and tomorrow the temperature is supposed to rise again (only to drop again Monday). It feels like April, which makes me sad that instead we still have quite a few weeks ahead of ourselves until summer hits. Looking at it from a positive note, it gives more time to get summer-ready!

Today I want to share a recipe for banana breakfast muffins I made earlier today. They are amazing (best when served warm, but easily re-heated in the oven or microwave) and will be perfect for my little brunch tomorrow. As always, the recipe is gluten- and lactosefree, and contains no sugar this time. The recipe will give you 8-11 muffins depending on the size.

What you need

1 ¾ cups gluten free flour
⅓ cup gluten free oats
1 teaspoon cinnamon
1 teaspoon vanilla extract (or one fresh vanilla)
1 teaspoon baking soda (gluten free)
3 medium sized bananas
¼ cup almond milk
½ cup agave syrup (or a little more if you want them sweet)
⅓ cup melted coconut oil
2 eggs

What to do

1) heat up the oven to 160°C and out your little muffin forms
2) peel the bananas and mash them with a fork until more or less saucy in consistency
3) add all other ingredients to the bananas in a large bowl and beat up everything until you have a smooth dough
4) carefully fill-up the muffin forms until all dough is used up
5) place the tray with your muffins into the pre-heated oven and let them bake for about 25-30 min.
6) after 25min, check whether the inside of the muffins are fully baked by sticking in a tooth-pick (if no dough sticks to it, they are done)

Voila, now you can

1) serve them whilst they are still warm either plain or with some fruit (or jam, nutella, etc – as you wish)
2) let them cool down for later
3) you can freeze them for up to 3 months (un-freeze using a microwave) or simply covered for about a week

As you can see, this is probably one of the easiest recipes for some nice banana muffins, takes literally no longer than 10 minutes (making the dough) and are delicious for both kids and adults!

With that, I wish you all a continuing wonderful weekend! xo

IMG_6934

IMG_6937

IMG_6938

Happy Valentine’s

Happy Valentine’s my loves! Today is the day we celebrate love: the day to celebrate our partners, our families, our friends and ourselves. Really, in my opinion, it’s about giving love to the ones we are closest to, the ones that mean just that much more to us – or, for some, it’s a day like any other. In reality of course it is, but why not use this perfect excuse to make it a little extra special – be it for yourself with a nice manicure, a spa day or a movie-night in.

I know this is only a super short post but I wanted to use this second in time to wish you all a lovely Sunday and Valentines! xo

IMG_6931

Quinoa Berry Porridge

Happy Sunday loves! Another week has passed and I was able to tick-off everything I had on my to-do list until today – time to make one for the upcoming week. I’ve got a few lunch dates coming up this week with friends that I used to go to school with – cannot wait! Since knowing myself, and knowing that one of these dates might be switched to becoming a dinner and drinks event, I need to make sure that everything else is rightly scheduled and done in time.

With another weekend having passed, I wanted to share one of my new favourites in regards to breakfast. I love, love, love porridge – with them good old oats – and now started making it with quinoa. I always saw quinoa as a great grain for lunch or dinner, though never would have thought of eating it for breakfast/brunch. Here I am, and I could eat it daily. The principle method is easy – just as cooking quinoa (or rice) you can place ½ cup of quinoa, 1 cup of frozen berries and 1 cup of liquid in a pot – heat up the stove and let it sizzle on medium heat until no more liquids are left. I chose to say liquid as you can honestly make it with water (lowest kalorie form), milk (lactose free or not – as you wish and can eat) or nut milk. I’ve tried it in all ways, though usually go back to mixing ½ cup of almond milk with ½ cup of water. If you want to have your quinoa porridge a little sweeter and not so „nutty“ in taste, you can add 1 tablespoon of agave syrup (or 1-2 tbs of sugar) and voila – you’ve got a perfect serving size (for one) to keep you full for hours.

With that, I wish you a lovely continuing Sunday! xo

IMG_6924