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Pretty pink for a breakfast. August 19, 2016 I think I have the best kid in the whole world! This is what each mother things, but it’s so true! It doesn’t mean that I’m not frustrated, exhausted and scared of the next day from time to time. I was editing pictures from Thailand as I wrote a post about our travel and I was looking at Mia chasing cats and making friends with everyone she met. How cool is that! I used to be like this, maybe except for chasing cats. But time made me more conscious and unfortunately I’m not that trustful anymore. We have a few things going on over here. Yesterday Tomasz took Mia for a stroll and I made the pretty pink bowl again. You will need (for 2): 1 banaba2 cups frozen strawberries1 beetroot, cooked1 tbsp agave syrup1 tbsp macajuice from ½ lemon2 tbsp cashews nuts Place everything in a blender and blend it well. Enjoy, Marta. Baked Berry Oatmeal - Heavenlynn Healthy.

If you live in Germany like me, then you know that summer is once again being a diva over here. It’s been a typical northern European summer this year: lots of rain, wetness, cold and only occasional peaks of sunshine. I was lucky to be able to spend the last two weeks in Austria with the most beautiful weather, but coming home was such a disappointment weather-wise.

I did not feel like cold smoothies at all these past mornings, and I even felt like making oatmeal for breakfast. Instead, I chose this summer baked berry oatmeal, which is a nice change from my usual healthy bircher muesli in the morning. Baked oatmeal is nothing less than, well, baked oatmeal. Berries are my favorite reminder that it’s actually summer, even though the weather here tells me otherwise. Have you ever tried baked oatmeal? Baked Berry Oatmeal Author: Lynn Hoefer Serves: 2 Ingredients Instructions Pre-heat the oven to 180°C. Enjoy! I’d love for this blog to be a dialogue. A Spring Salad. Spring seems to be here, which is just amazing – I honestly just want to run around outside all day everyday and enjoy the beautiful sunshine! I love how the world changes when the sun comes out, everyone is so much happier and life just seems brighter and more awesome. The food gets better too, as more delicious vegetables come into season.

I find as the weather gets nicer I start to crave salads more so I’ve been making transitional salads for the past week or so, which are perfect for this time of year as they taste incredible hot or cold. They’re also lighter than my winter go-to’s, which this year have been curries and stews, yet still hearty. Serves 1: – 1/3 of a cup of buckwheat – 1/2 a can of black beans – 1 carrot For the dressing: – 1 teaspoon of grated ginger – 1 teaspoon of miso paste or tamari – 1/2 a lemon – 1/2 a teaspoon of turmeric Optional extras: – 1 small beetroot – a handful of rocket – a handful of pomegranates – 1/2 an avocado. The Easiest Breakfast Smoothie. I love breakfast smoothies, they’re the best way to kick start a great day!

I know lots of people think that eating healthily takes a long time but smoothies are the easiest, quickest things – it literally takes me two minutes to throw everything in the blender, blend it up and then if I’m really busy I’ll just take it on the go with me. You can even make it the night before if you want to be super speedy in the mornings – although don’t add the chia seeds or you’ll end up with a chia pudding smoothie and you’ll have to eat it with a spoon! This is a seriously delicious smoothie. The banana, oats and almond milk make it super thick and creamy, while the berries give it a beautiful colour and a sweet, fruity flavour and the spinach gives you a good dose of revitalising greens so that you’ll be glowing from the inside out all day! Serves 1 - 1 banana - 1 big handful of spinach - 1/2 a cup of almond milk - 3 tablespoons of oats - 1 tablespoon of hemp powder - 1 tablespoon of chia seeds. Blueberry Basil Smoothie + Soy-free Protein Smoothie Boosts.

It’s never officially summer until I arrive in Canada. Before the first embrace at the airport from my parents, before long nights in front of a bonfire, before the St. Lawrence River swallows me whole, I cannot truly feel like it’s time to slow down and embrace the season. And so I am here. Even in between all the work I have to do, I am finding hours to just be. As I write this, I am looking out on the seaway, easing its way east towards the ocean past all the tiny islands that shelter my earliest childhood memories.

Being at the cottage grounds me in ways I can never fully understand or articulate, but it does my body and soul good to be here. I actually wasn’t really sure what to write about this week, but seeing as I’ve been overdosing on smoothies lately, it seemed only appropriate to post one of my latest blended creations. Soy-free Protein Boosters for Smoothies Some of my favorite nuts to add to smoothies are almonds, brazil nuts, macadamia nuts and cashews. Directions: 1. Birthday Blueberries. © 2010 Green Kitchen Stories Today is my birthday. I turn 29. And since Luise and Elsa still are in Denmark I didn’t really feel like baking myself a cake.

Instead I bought a big big box of fresh Swedish blueberries and made myself a blueberry coconut super smoothie. It’s quick, easy, delicious and also super nutritious (seriously, look at the ingredient list). Blueberry Coconut Super Smoothie2 glasses 1 cup fresh blueberries 1/2 cup coconut water 1 frozen banana a big chunk fresh ginger, minced juice from 1 lime 2 tbsp coconut flakes a handful of walnuts Throw all the ingredients in the blender.

Blackberry Almond Butter Maca Smoothie Bowl. There’s a special quality to the air in the early morning in Charlottesville. Each inhalation of the raw outdoors is imbued with freshness, newness. Like cooling sips of glimmering, refreshing spring water. Perhaps it’s just my habit of being so half-asleep at 7am as to truly be mindful of my path to my yoga shala. My thoughts fade and I watch what’s happening with my breath, the sensation of my body moving. I witness the walking path. It’s rather green. The edges are planted with shade trees, red and yellow lilies and soft cup-like butter-yellow blossoms with upward-curling stamens. Over my shoulder, a pale cotton tote holds my black yoga mat, towel and a change of clothes.

In my head, I go through the shapes and names of the postures in the ashtanga series again for the 1000th time. And every couple of minutes, this smoothie bowl flashes through my minds eye like a delicious, taunting mantra making me consider turning back. Prep Time: 5m Total Time: 5m Ingredients Instructions.