I am a huge fan of pasta and love to try different combos - this one certainly did not dissapoint.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes


Spelt pasta (Your desired amount)
1 avocado
1 tbsp olive oil
1/2 garlic clove
Pink Himmalayan salt
Black pepper
1 pot Nush Natural Cashew Yogurt
1 tbsp Aduna Moringa Powder

A handful of arugula
Hemp seeds
Pumpkin seeds

- Cook the pasta as recommended on the package.
- Add the remaining ingredients to a blender and mix together until smooth.
- Blend in the cooked pasta and top with arugula, hemp seeds and pumpkin seeds.
- Enjoy!


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This post is for those of you who’ve recently converted to a plant-based diet. I feel like no one mentions the side effects of getting your tummy used to this type of diet - so I thought It was time to do so.

If you've recently converted to a plant-based diet you've probably experienced some of these issues: being bloating af, stomach ache, nausea and the need of going to the bathroom up to ten times per day. First of all, THIS IS ABSOLUTLY NORMAL. It takes time for your tummy to get used to all the fibre.
It usually takes less than a few hours to digest fruit and veggies compared with meat and animal products which can take up to two days. So obviously, converting to a diet mainly consisting of fruit and veggies will speed up the digestion process.
It is also important to remember that we're all different and our bodies react in different ways to different diets. For some people it's just not possible to live on a fully plant-based diet. I struggled with all of those issues mentioned above myself for about two years before I figured things out. It was a really confusing time because at this point I was already becoming sensitive to meat, gluten, dairy and refined sugar and being sensitive to eating plant-based too made me a bit frustrated as I had no idea what to eat to make me feel good. The issues you are experiencing might be uncomfortable and even painful. So I thought I'd share my experience with you and some tips that helped me relief the symptoms (even though they might just be what worked for me).
Finding the perfect diet for you will most likely be an ongoing process of trying and failing for a longer period of time - you have to be patient.
Here's the nine adjustments I did to my diet after converting (These tips are given in the assumption of that you've already excluded meat, dairy, refined sugar and gluten from your diet):

1. I stopped eating more than 7-8 portions of fruit and veggies per day. More than this is just too much fibre for my body.

2. I had to reintroduce eggs and rye bread back into my diet. I don't know exactly why it helped, but it probably just helped me slowing down on the portions of fruit + veggies. I still have to make sure that I eat especially eggs almost every day to keep everything in balance.

3. I started taking probiotics - I REALLY RECOMEND YOU TO DO THE SAME. This helped me slow down the amount of bathroom visits per day. Make sure that you choose a probiotic supplement that includes these specific bacteria strains: L.acidophilus, B.Longdum B.bifidum and L.rhamnosus. (DM me if you want to know what brand I used)

4. I had to completely stop eating beans as this triggered a really bad bloating.(lentils are ok with me)

5. Chewing my smoothies - this is really important even if you're not having any tummy issues. If you just chug the whole thing down your tummy will hurt. It makes very much sense if you think about it - eating those same fruit + veggies would have taken you a lot more time to chew than it takes to drink them. This makes your tummy confused with all of the food suddenly arriving when it's not ready to start the digestion process yet.

6. Chewing food in general - Chewing too quickly might cause digestive issues. Put the fork down between each bite.

7. Being careful with eating bigger amounts of fat. I'm not talking about eating at McDonalds, but avocado, nuts and such. This might just be a personal issue of mine as I know my mum have the same problem. But my tummy always hurt if I eat to many nuts or too much avocado etc.

8. I have to be careful about eating garlic - this is also known for being a trigger of bloating. Consuming more than half a garlic clove will make my tummy ache and bloat.

9. I also have to be careful with natural sweeteners such as maple syrup and coconut sugar as my tummy might ache. When I first converted I thought that I could eat as much of these as I wanted - today I'm carful with these in the same way as I'm with refined sugar. I’ve added cinnamon, cardamom and vanilla to my daily smoothie or latte as these spices helps to avoid sugar cravings.

*I'm not a doctor or a dietitian.




This is my ultimate comfort recipe of all times. Seriously, I have to stop myself from making it everyday.
I'm using spelt pasta as the gluten in spelt have more soluble structure than conventional wheat, which many find easier to digest - including me!

Prep time: 10 minutes
Cook time
: 20 minutes
time: 30 minutes

Spelt pasta (Your desired amount)
1/2 cup Tomato sauce (I used Biona pasta sauce )
1/2 cup Natural plant yogurt/Creme fraiche (I used Nush natural cashew yogurt )
A few tbsp olive oil
Handful of Mushrooms
Salt to taste
Black pepper to taste
1/2 Garlic clove
Handful of Cherry tomatoes
Handful of Spinach
Parsley for topping

- Cook the pasta as recommended on the package.
- Drizzle a little bit of olive oil in a frying pan and cook the mushrooms, add garlic salt and pepper when they become "watery".
- Add the cherry tomatoes, spinach, pasta sauce and the plant yogurt/creme fraiche/Sour cream an allow it to heat up.
- Blend in the cooked pasta and enjoy.




I love the combo of kale, banana, blackberries, coconut butter, hemp seeds, oat mylk, cinnamon, vanilla, cardamom and matcha. There's a very good reason why I add all of these specific ingredients↓
1. Kale to get a portion of greens first thing in the morning.
2. Banana for the calories and creamy consistency.
3. Blackberries for the fruity flavour.
4. Coconut butter for the taste + healthy fats which slows down the absorption of sugar and insulin spikes.
5. Hemp seeds because of the crunch, protein and the healthy fats.
6. Oat mylk because it tastes amazeballs.
7. Cinnamon because it helps stabilize blood sugar and insulin levels.
8. Vanilla because it's the best flavour in the whole wide world.
9. Cardamom because it good for the digestion and tastes like Norwegian buns.
10. Matcha because of the antioxidants and caffeine.

Prep time: 5 minutes

1 banana
Handful of kale
1/2 cup frozen blackberries
1 cup plant mylk (I use Oatly Barista)
1 tsp matcha powder
1 tbsp coconut butter (you may use coconut oil)
1-2 tbsp Hemp seeds
Pinch of vanilla
Pinch of cinnamon
Pinch of cardaom

- Place all of the ingredients in a blender and mix until smooth.
- Add your favorite toppings.




I used to make horribly tasting matcha lattes and always ended up buying them at cafes instead of making them myself, but now I can truly say that I think I make the best matcha lattes
Here's my matcha latte 101↓
First of all you have to have good quality matcha powder. I've tried many different brands and Ippodo Tea is definitely the best. The colour is so bright and it tastes amazeballs.
Secondly you have to use Oatly Barista oat mylk (the grey cartoon). This mylk totally makes the difference for me - there's no above and no under.
Thirdly you have to add a sweetener such as maple syrup or vanilla + cinnamon, I prefer the latter.
Fourthy if you are not vegan, Collagen makes the latte very frothy (if you mix it together in a blender). I love to use it, however it is not necessary.

Prep time: 5 minutes


• 1 cup Oatly barista oat mylk (Or your favorite mylk)
• 1 tsp matcha powder
• 1 tsp coconut butter (not necessary)
• 1 tsp vanilla bean powder
• 1/2 tsp ceylon cinnamon
• 1/2 tsp cardamom
• 1 scoop marine collagen (not necessary)
- Heat up the mylk in a saucepan until small bubbles appear.
- Add the rest of the ingredients in your favorite mug together with 2 tbsp hot water.
- Use a Matcha whisk to mix it all together.
- Add the heated mylk and enjoyyy.
*(If you don't have a matcha whisk you can add all off the ingredients as well as the mylk after heated up in a blender and mix it together)



I often catch colds whenever I have been stressed for a long time and finally gives my mind and body a break. So I actually see it as a good sign when it comes - that means that my body sees a chance to relief itself from whatever bacteria's it has been fighting against. However, that does not mean that I enjoy having it.

About two years back I started to educate myself in what kind of food that supports the immune system. I practised it whenever I felt a cold coming, and I was amazed over how well it worked against it. Ever since I started to focus on what I eat when I feel the cold lurking I have not actually turned ill - I usually just feel less energetic for about three days + -. So I can promise you that it is worth a try.

Unfortunately there is no miracle cure against a cold. However, there are numerous steps you can take in preventing the cold from getting any worse than it needs to be.
I remember when I was younger I saw a cold as a good opportunity to eat fast food and loads of candy. This is not how I see it today. Whenever I feel a cold coming on I try to give my body as healthy food as possible to help it fight the illness. There are certain foods that may help to maintain a strong immune system;

Eating plenty of vitamin C-rich foods can help to increase disease-fighting antibodies. Fruit and vegetables are high in vitamin C. Peppers are a great choice as it contains three times as much Vitamin C as oranges!

Studies have shown that zinc may have a significant role to play in the prevention and allocation of colds. Brown rice, oats, nuts, seeds and dark green leafy vegetables are high in zinc.

Vitamin D has been linked to a reduced occurrence of upper respiratory tract infections (such as colds). Many people living in the north have low levels of vitamin D during the winter months as it is sourced mainly from sunlight. If you live in the north you should consider taking a vitamin D supplement during the winter. However, vitamin D is also found in oily fish and eggs.

Ginger is a strong antioxidant and kills bacteria. I prefer to make/buy ginger shots (a cold pressed juice consisting of ginger and lemon) as that means I consume the whole ginger rather than just drinking hot water that has been infused by ginger aka ginger tea. You should also include garlic in your diet when fighting the flu as it can boost the virus-fighting T-cells in your bloodstream.

In addition to eating healthy you should drink loads of water to keep yourself hydrated and get plenty of rest. I always cancel my plans the first day I am not feeling well, and rests instead.

You should NOT drink coffee or alcohol - these can make you dehydrated, which is not going to help you to get well. In fact that will probably just give you headaches on top of having a cold.

* I am not a doctor or a dietitian.



A few weeks back my bestie and I went on a short escape to the most beautiful island I have ever been to. The island is tiny (1,5 km in length) with just one hotel accommodation. - Obonjan Island resort.


Obonjan Island resort is a "luxury camping site" where you live in adorable tents with wooden floors, air con and a regular bed with shared bathrooms right near by.
It is a "wellness resort" providing everything a health junkie needs: Yoga classes, healthy food, running tracks, fitness classes, meditation, an outdoor gym and at least two environment/Health talks every day. All included in the accommodation price!

(Do not worry though - there are plenty of options for your "not-so-interested-in-health-friends" too. There are DJs by the Poolside, nights can be spent enjoying cocktails and there are water sports available every day.)




The food is always one of the things I enjoy the most when I am on vacation. I love to try different dishes, but being a little intolerant to certain foods makes it important for me to have healthy options available. Obonjan Island resort had me covered. There are six restaurants on the island - A burger truck, a traditional Croatian food restaurant, a raw food cafe, a pizza place, a curry place and a typical pool restaurant - all of them with vegan options. I tried all the places except from the pizza and the curry place. They all were amazing, but I especially loved the raw food cafe where I had all my breakfasts and most of my lunches.


At the raw food cafe they had everything from smoothies, juice, pancakes, raw sushi, salad, iced mocha frappecino and raw desserts.



We had all our dinners at the poolside restaurant. Everything on their menu sounded delicious. we tried the wild seabass, the quinoa salad, the truffle pasta and the fried tofu - I fell in love with their Truffle pasta.

This is the perfect vacation for someone who wants to relax, have healthy options available, explore different fitness classes and enjoy the sun by the sea or the pool.

I enjoyed my stay very much. The combination of the relaxed island vibe, healthy food and fitness classes fitted me perfectly.

I really recommend you go there!




These bounty bars have the perfect combination of sweet, chocolatey and tangy. The creamy mango and passion fruit cream together with the bounty tastes havenly.

Prep time: 20 minutes
Freeze time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes


1/2 a cup of cashews (soaked for 1 hour)
1 and 1/2 a cup of shredded coconut
2 tbsp maple syrup
4 tbsp coconut oil
1 tsp vanilla bean powder (optional)
- Mix together all the bounty ingredients together in a blender.
- Use your hands to make about 15 small squares. Set them in the freezer while you prepare the mango & passion fruit cream.

1 mango
2 passion fruits
2 tbsp coconut oil
- Peel the mango and chop it into small pieces.
- Add the mango, scooped passion fruits and coconut oil to a blender and mix until creamy and smooth.
- Add 2 tsp of the cream to the top of each bounty square.
- Freeze for about 1 hour to set before you dip the in chocolate.

1/4 cup raw cacao
1/2 cup cacao butter
1 tbsp coconut milk (optional)
1 tbsp almond butter (optional)
3 tbsp maple syrup
Pinch of salt
- Dip the bounty squares in the chocolate mixture and place them in the freezer for about 10 minutes.
- Set them in the fridge at least 20 minutes before you enjoy them. (this is to make the mango and passion fruit cream soften after being freezed)
- Store them in the fridge.




In this recipe I've combined three of my favorite ingredients - popcorn, almond butter & chocolate! They are the perfect Friday night in treat. (You may swap the almond butter with peanut butter if you'd like)

Prep time: 10 minutes
Freeze time: 1 hour
Total time: 1 hour and 10 minutes


4 cups of popcorn
1 cup of rolled oats
1/2 cup maple syrup
5 tbsp almond butter (or peanut butter)
2 tsp Vanilla bean powder (optional)
Pinch of salt
100 g raw chocolate, melted (I used Raw Halo)

- Cover a small baking pan with plastic wrap.
- In a small saucepan, combine the maple syrup, almond butter, salt and vanilla and bring to a boil. Stir until smooth.
- Combine the popcorn and rolled oats in a big bowl.
- Pour the maple syrup mixture over the dry ingredients, stir until all the popcorn is perfectly covered with the mixture.
- Place the mixture in the prepared pan and press lightly to form an even surface.
- Gently melt the Raw Halo chocolate and pour it over the popcorn mixture.
- Place in the freezer for an hour to set.
- Cut into equal sized squares and enjoy




These cookies are so delicious and super easy to make - you only need a few ingredients!

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes


1 and 1/3 a cup of shredded coconut
2/3 of a cup almonds
1/2 a cup of oats
1/2 a cup maple syrup
2 tsp vanilla bean powder
1/2 a tsp pink Himalayan salt
A big handful of raw chocolate pieces

- Mix the almonds, shredded coconut an the oats in a food processor until well combined.
- Blend in the maple syrup, vanilla and salt.
- Fold in the raw chocolate pieces into the mixture.
- Pick up the dough in 12 equal parts and use your hands to flatten them out to small cookies on a baking tray with parchment paper. The dough is very sticky - your hands need to be wet for this.
- Bake in the oven for about 15-20 minutes on 170C.