It’s been a while since I’ve posted anything. There’s been just so much going on lately. I finished my blog project I’ve been working on – I’ll let you know all about it very soon 🙂 And it felt great! After stressing about deadlines and everything, the satisfaction of finishing on time and turning in my work was priceless. That actually gave me the energy to started working on my Master’s a bit more seriously. So yes, that’s what’s been keeping me away from my computer… And there was another crazy thing going on in March… Ljubljana Sweet Swing Festival. I’ve been dancing for years, but haven’t been really that active recently. It reminded me how I love dancing, going to festivals and meeting new people. With all this on my mind, I realised the time has come to finish what I’ve started and move on!

Also, I went off gluten and lactose for a while. It’s been just a little cleanse before the Easter hits me… Well, I’m guilty. I just can’t resist those sweets and Easter bread…

So the first thing I did was to change my breakfast routine. Instead of fruit, rolled oats and yoghurt I had pancakes or smoothies and other things (that I will hopefully post in the next days). I replaced cereals with seeds, nuts, coconut flakes, bee pollen and cocoa nibs. And instead of cow’s milk I used plant based milk. Not bad at all.

That actually sounds very easy and delicious, which it was. But being a diabetic, I know what it means if you have restrains in your life. My condition is not that easy, but I’m grateful that I don’t have any severe allergy to gluten or lactose. So a brief pause won’t do any harm. But life without cheese? Or bread? No. I could go crazy with all this new food trends I see lately. But I won’t. I love trying out new things, but I always say to myself: be smart and don’t limit yourself if there’s no need to. Life offers great things, so take take them with a big spoon!

Cashew, coconut and banana smoothie bowl

Ingredients:

• 1 very ripe banana
• 1 handful cashew
• 3 tsp maca powder
• 2 tsp lucuma powder
• 2 Tbsp coconut flour
• 3 Tbsp coconut flakes
• 100 – 150 ml water
• 150 ml coconut milk

to garnish:

• 1 tsp cocoa nibs
• 1 tsp hemps seeds
• 1 tsp bee pollen
• strawberries, raspberries or bluberries

Preparation:

Mix all the ingredients in a blender. Add more or less water depending on thickness you prefer. Garnish with fruits and seeds.