I've more or less had a shop stop since March 2016. That's 1,5 frickin years. Now when I work with Influencer Marketing, and stare at fashion/outfits for 10h a day, it makes it so much harder. But, instead I just have to dream away. I collected a few stuff from my current wish list to show and wow did I notice a pattern... 75% of the stuff is pink! Which is weird since even though it's my favorite color I have almost no pink in the wardrobe.

Btw sorry for not posting for many months. I've been too busy enjoying life in Berlin. We'll see if I get inspiration soon again but for now it's hiding somewhere!

xoxo, Minna

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It's been super warm in Berlin the past two weeks, like warmer than the best summer days in Finland, and I've actually been able to wear dresses for the first time this year☀️ Loving it! Today is a bit cloudy but they're expecting full sun for the entire weekend!☀️ Perfect since we have visitors coming from Finland!

My wishlist for this summer includes powder pink headphones I've been dreaming of since forever, just can't decide on the model, bronze Birkenstocks and lots of beautiful flowerpower maxi dresses 🌸

xoxo, Minna

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You've all probably noticed how the vegan and veggie trend is growing, and I've been noticing on my friends' Instagrams and Snapchats as well that they are trying more and more veggie and vegan foods. I'd call myself a flexitarian (which I think is a perfect word) - eating mostly plant-based with the occasional inclusion of meat/dairy when feeling the urge. That way you can avoid meat to be more environmentally friendly, but don't have to give it up completely - which is a lot easier than saying goodbye to meat and dairy forever.

As a customer of the meal kit subscription HelloFresh, I've tried tons of new delicious veggie & vegan recipes during the past weeks, and I thought I'd share some of my favorite recipes with you. I know how hard it can be sometimes to come up with veggie recipes when you're used to planning your meals around which protein to go with.

I've personally tried all of the recipes below and can promise they're all super tasty so get cooking!

(Tips:

-All recipes below are for two people but you can easily double the ingredients to make them for 4 people instead

-You can easily make most of the veggie recipes into vegan recipes by just leaving out the cheese or sour cream for instance)

-

Veggie recipes:

Spinach Quisotto with filled portobello mushrooms

You need:

  • 150 g quinoa
  • 50 g baby spinach
  • 5 g parsley
  • 5 g chives
  • 4 portobello mushrooms
  • 50 g grated cheddar
  • 150 g sour cream
  • salt, butter, pepper

Instructions:

1. Wash the vegetables and herbs. Heat 300ml of water. Heat the oven to 200°C. Fill a pot with 300ml of water, salt it lightly and boil. Allow the quinoa to simmer in medium heat for about 15 minutes until the water has completely absorbed. Take the pot from the stove and let the quinoa swell for another 5 minutes.

2. Coarsely chop the baby spinach. Finely chop the parsley and chives. Put aside half of the parsley for later.

3. Carefully remove the stalks of the portobello mushrooms. Place the mushrooms on a baking tray covered with baking paper.

4. Sprinkle the portobello mushrooms with the chopped herbs and 1/2 tbsp of butter. Cover with salt, pepper and the grated cheddar. Bake the filled portobello mushrooms on the middle rail in the oven for 15-20 minutes.

5. When the quinoa is ready loosen it up with a fork. Add the chopped baby spinach and sour cream to the quinoa and season with salt and pepper.

6. Spread the spinach quisotto on plates and place the baked portobello mushrooms on top. Sprinkle with the remaining parsley and enjoy.

Creamy Sweet Potato Soup with goat cheese and pumpkin seeds

You need:

  • 1 sweet potato
  • 2 carrots
  • 1 red onion
  • 1 piece of ginger
  • 1 garlic clove
  • 2 g cumin
  • 20 g pumpkin seeds
  • 150 g goat cheese
  • 5 g parsley
  • 1 orange
  • 2-3 potatoes
  • vegetable broth, olive oil, salt, pepper

Instructions:

1. Wash the fruits, vegetables and herbs. Peel the sweet potato, potatoes and carrots and cut into coarse pieces. Peel the red onion and garlic clove and chop them finely. Peel the ginger and finely dice. Press the juice from the orange. Prepare 600 ml of vegetable broth.

2. Heat 1 tbsp of olive oil in a large saucepan. Fry the onion, garlic and ginger for 1 minute and add the cumin. Add the potato, sweet potato and carrot and fry for another 2 minutes. Add the orange juice and vegetable broth and let simmer for 12-15 minutes until the vegetables are soft.

3. Meanwhile: roast the pumpkin seeds in a small pan without fat. Remove from the heat. Finely chop the parsley.

4. As soon as the vegetable cubes are soft, add 1 tbsp of goat's cheese to the pan and mix the vegetables with a mixer to a creamy soup. Season with salt and pepper.

5. Pour the soup to bowls, and sprinkle with remaining goat's cheese, pumpkin seeds and parsley.

Sweet Potato and Rocket Risotto

You need:

  • 1 sweet potato
  • 0.5 onion
  • 0.5 garlic clove
  • 0.5 chili
  • 75 g arugula
  • 50 g grated cheese
  • 10 g sunflower seeds
  • 150 g risotto rice
  • 10 g chives
  • vegetable stock, olive oil, salt, pepper

Instructions:

1. Wash fruits, vegetables and herbs. Preheat the oven to 200°C. Peel the sweet potato and cut it into 1 cm cubes. Spread the cubes on a baking tray covered with baking paper, sprinkle with olive oil, and season with salt and pepper. Bake on the middle rail in the oven for about 20 minutes, until the cubes are soft and golden brown. Turn the cubes around 1-2 times during the baking time.

2. Meanwhile, prepare 600 ml of hot vegetable broth. Peel the onion and the garlic and finely chop them. Halve the chili, remove the kernels and cut into fine rings. Cut the chives into small rolls.

3. Add 1/2 tbsp of olive oil in a large saucepan on medium heat, add the onion cubes and a few chili rings and the garlic, and simmer for 2 minutes. Add the risotto rice and fry for 1 minute. Then add the vegetable broth and continue simmering constantly stirring. Add 1/3 of the broth at a time, and when the broth has completely absorbed, add another 1/3 of the broth. Repeat. Constantly stir the risotto.

4. Remove the pan from the stove, add the grated cheese, arugula and the sweet potato cubes to the risotto. Season with salt and pepper.

5. Pour the risotto on plates, sprinkle with chives and sunflower seeds and enjoy.

PLT Burger with onion jam, aioli and sweet potato wedges

You need:

  • 1 sweet potato
  • 2 tomatoes
  • 1 red onion
  • 2 portobello mushrooms
  • few pieces of iceberg lettuce
  • 125 g mozzarella
  • 2 burger buns
  • 5 g basil
  • 20 ml mayonnaise
  • salt, pepper, olive oil

Instructions:

1. Wash the vegetables and herbs. Preheat the oven to 220°C. Peel the sweet potato and cut into 1 cm thick sticks. Place on a baking tray covered with baking paper, sprinkle with 1 tbsp olive oil and season with salt and pepper. Bake for 20 minutes on the middle rail in the oven until the sweet potatoes are crispy, turning them 2-3 times.

2. Cut one tomato into small cubes, and cut the other tomato into thin slices. Peel the red onion and dice it. Sprinkle the portobello mushrooms with olive oil and season with salt and pepper. Place the portobello mushrooms in the oven for 10-12 minutes.

3. Prepare the tomato & onion jam: Heat 1 tsp olive oil in a small pan, simmer the tomato and onion cubes for 10-15 minutes while stirring. Add 1-2 tbsp water if the consistency becomes too thick. Season with salt and pepper.

4. Cut the mozzarella into slices. Cut the burger buns in halves and cover the bottom halves with mozzarella slices. Place the burger buns in the oven for about 5 minutes until the cheese has melted.

5. Prepare the aioli: Finely chop the basil leaves. Mix mayonnaise and chopped basil in a small bowl and season with salt and pepper.

6. Spread aioli over the baked burger buns. Place the portobello mushrooms. lettuce leaves and tomato slices on top, and top with the tomato/onion jam. Place the top bun on top and press a little. Put the burgers on a plate with the sweet potato wedges and enjoy.

Halloumi Aubergine Burger with onion relish and vegetable sticks

You need:

  • 250 g parsnip
  • 3 carrots
  • 1 red onion
  • 1 aubergine
  • 125 g halloumi
  • 2 ciabatta breads
  • 50 g arugula
  • olive oil, salt. pepper, butter, sugar

Instructions:

1. Wash the vegetables. Preheat the oven to 200°C. Peel the parsnips and carrots and cut into 5 cm long and 1 cm wide sticks. Spread the sticks on a baking tray covered with baking paper, sprinkle with olive oil, salt and pepper, and bake them crispy on the middle rail in the oven for 20-25 minutes. In the meantime continue with other preparations.

2. Peel the red onion and cut into very fine strips. Remove the ends of the aubergine, and slice into 1/2 cm thick slices. Slice the halloumi into 1cm thick slices.

3. Prepare the relish: In a small pan heat 1/2 tbsp olive oil and 1/2 tbsp butter over medium heat, fry the onion strips for 3 minutes. Add 1 tsp sugar and let it simmer for 3 minutes on low heat.

4. Meanwhile, heat 1 tbsp olive oil in a large pan on medium heat, fry the eggplant slices for about 3 minutes per side. Remove the eggplant slices from the pan and set aside. Reheat 1 tbsp of olive oil in the same pan on medium heat, and fry the halloumi slices for 1-2 per side until golden brown.

5. In the last 5 minutes of the vegetables sticks' baking time. place the ciabatta breads in the oven and bake for 5 minutes with the sticks.

6. Cut the ciabatta breads in half, add the aubergine and the halloumi inside, put the onion relish and arugula on top, and fold together. Enjoy together with the vegetable sticks.

Creamy Parsnip Leek Soup with roasted pumpkin seeds

You need:

  • 2 parsnips
  • 1 leek
  • 0.5 garlic clove
  • 20 g pumpkin seeds
  • 3 g parsley
  • 3 g chives
  • 75 g sour cream
  • 2 tortilla wraps
  • butter, vegetable stock, olive oil, salt, pepper

Instructions:

1. Wash the vegetables and herbs. Preheat oven to 200°C. Peel the parsnips and cut into 3cm cubes. Halve the leek lengthwise, wash thoroughly, and cut into 1cm half-moons. Peel the garlic. Prepare 800 ml of hot vegetable broth.

2. In a large saucepan, heat 1 tbsp of butter at medium heat, add the pressed garlic and leek, 1 pinch of salt, and simmer for 4-5 minutes. Add the parsnip and fry for 2-3 minutes. Add the vegetable broth and simmer for 10-12 minutes until the vegetables are soft.

3. In the meantime, chop the herbs finely and mix them in a small bowl with 1 tbsp olive oil, salt and pepper. Place the tortilla wraps on a baking tray covered with baking paper, and spread them with the herbal oil. Sprinkle the pumpkin seeds on the baking tray next to the tortilla wraps and bake everything in the oven for 6-8 minutes until the tortillas are crispy and the pumpkin seeds are roasted.

4. After the cooking time. remove the soup from the stove and purée it with a mixer. Stir in the sour cream, season with salt and pepper, and heat again briefly on low heat.

5. Pour the soup in bowl, sprinkle the pumpkin seeds on top. Cut the herbal tortillas into triangles and serve with the soup.

Colourful Couscous Salad with baked oven vegetables

You need:

  • 1 aubergine
  • 1 red pepper
  • 100 g couscous
  • 125 g mozzarella
  • 1 lemon
  • 0.5 chili
  • 10 g mint
  • 10 g basil
  • 10 g almonds
  • 200 g cherry tomatoes
  • 50 g arugula
  • olive oil, salt, pepper, vegetable broth, sugar

Instructions:

1. Wash the vegetables and herbs. Heat plenty of water. Preheat the oven to 200°C. Cut off the ends of the aubergine, cut it in half, and cut into half-moons about 1 cm wide. Cut the red pepper into small pieces. Put the aubergine and pepper pieces on a baking tray covered with baking paper, sprinkle with olive oil and season with salt and pepper. Bake on the middle rail in the oven for 20-25 minutes. Turn them around occasionally.

2. Heat 100ml of water and 100ml of vegetable broth in a small saucepan. Remove the pan from the heat and stir in the couscous with a little salt and pepper. Let it rest for 10 minutes with a lid on until the couscous has completely absorbed the liquid.

3. Cut the mozzarella into 1-2 cm cubes. Press the juice from the lemon. Chop the chili finely. Chop the mint and basil leaves finely. Mix the mozzarella cubes in a bowl with 1 tbsp olive oil, the chopped chili and the chopped mint and basil leaves.

4. Mix 2 tbsp lemon juice in a large bowl with 1,5 tbsp olive oil, salt, pepper and 1 pinch of sugar for a dressing.

5. Chop the almonds roughly. Cut the cherry tomatoes in half. When the couscous is ready, loosen it up with a fork. Mix the couscous, cherry tomato halves, eggplant slices and peppers, arugula and mozzarella-mix in the large bowl with the dressing.

6. Spread the couscous salad on plates. sprinkle with chopped almonds, and enjoy.

Beetroot Tarte Tatin

You need:

  • 1 yellow beet
  • 1 beetroot
  • 2 shallots
  • Thyme
  • 5 g pine nuts
  • 12 ml balsamic vinegar
  • 6 g brown sugar
  • 1 piece puff pastry
  • 35 g grainy mustard
  • 60 g feta cheese
  • 50 g arugula
  • 6 ml balsamic cream
  • olive oil, salt, pepper

Instructions:

1. Wash the vegetables and herbs. Preheat the oven to 220°C. Peel the yellow beet and beetroot and cut into 1cm slices. Peel the shallots and quarter them. Pick the thyme leaves.

2. Heat 1 tsp of olive oil at medium heat and fry the beets and shallots for 2-3 minutes. Add the thyme leaves, pine nuts, 50 ml of water and the brown sugar, and heat for 3 min more. Spice with salt and pepper.

3. Spread the puff pastry on a working surface and spread the pastry with a thin layer of granular mustard.

4. Fill the fried vegetables into a baking dish. Put the puff pastry over the vegetables with the mustard side downwards. Slightly press the edges of the pastry with a fork and make tiny holes in the pastry with the fork as well. Put the tarte tatin on the middle rail in the oven for 20 minutes.

5. Take out the tarte tatin of the oven and allow it to cool slightly. Gently pull it out on a board (turning it upside down). Crumble the feta cheese with your hands over it.

6. Sprinkle aragula on top and spread balsamico-creme over it. Cut it into pieces, put on plates and enjoy.

Tabbouleh with spicy halloumi and mint yoghurt

You need:

  • 150 g bulgur
  • 10 g mint leaves
  • 10 g parsley
  • 150 g natural yoghurt
  • 3 tomatoes
  • 2 spring onions
  • 0.5 lemon
  • 250 g halloumi
  • 4 g harissa spice mix
  • olive oil, salt, pepper

Instructions:

1. Wash the vegetables and herbs. Heat 350ml of water, salt and boil once. Stir in the bulgur, reduce the heat and cover with a lid. Leave to simmer for about 25 minutes or until the water is completely absorbed.

2. Pick the mint leaves and finely chop them. Mix the mint leaves with the natural yoghurt and add salt and pepper. Put in the fridge while you prepare the rest of the steps.

3. Halve the tomatoes, remove the stalk and cut the tomatoes into small cubes. Cut the spring onions into thin rings. Pick the parsley leaves and chop them finely. Mix the tomato cubes and spring onion rings in a large bowl. Press the lemon half and press it into the bowl. Add 1 tbsp olive oil, salt and pepper, mix, and set aside.

4. Cut the halloumi into 1cm slices. In a small bowl mix 1 tbsp of olive oil with the harissa spice mixture. Marinate the halloumi in it.

5. Heat a large skillet on medium level and fry the halloumis without any extra oil or fat, about 2-3 on each side until they're golden brown.

6. Add the bulgur to the tomato cube mix in the large bowl, mix well, and season with salt and pepper. Spreat the tabbouleh on plates, add the halloumi slices on top and enjoy with the mint yoghurt.

-

Vegan recipes:

Thai Massaman Curry with aubergine, mushrooms and cashew nuts

You need:

  • 150 g basmati rice
  • 1 aubergine
  • 100 g beans
  • 200 g brown mushrooms
  • 5 g coriander
  • 0.5 lime
  • 10 g cashews
  • 1 tbsp yellow curry paste
  • 150 ml coconut milk
  • 15 g peanut butter
  • salt, pepper, olive oil

Instructions:

1. Wash the vegetables and herbs. Wash the basmati rice in a sieve with cold water until the water coming through flows clear. In a large pot fill 300 ml of water, boil, and lightly salt. Stir in the rice and simmer for 10 minutes at medium heat. Then put the lid on, take the pot from the stove and let the rice soak for another 10 minutes.

2. Cut the ends of the eggplant and cut the aubergine into 2 cm cubes. Cut the ends of the beans and then cut the beans in half. Slice the mushrooms and finely chop the coriander.

3. In a large frying pan without oil or fat, fry the cashews for 2-3 minutes at medium heat, then remove from the pan and set aside. After they've cooled, roughly chop the cashews.

4. In the same pan, heat 2 tbsp olive oil and fry the aubergine and beans for 2-3minutes. Add the mushrooms and yellow curry paste and fry for another minute.

5. Add the coconut milk and 50ml of hot water to the pan. Stir in the peanut butter, reduce the heat, and simmer for 6-7 minutes.

6. After the basmati rice is done, slightly loosen it with a fork. Add 2/3 of the chopped coriander to the pan. Sprinkle the lime juice in the pan and season with salt and pepper. Spread the rice on plates, add the curry vegetables and sprinkle with the remaining coriander and the roasted cashew nuts.

Asian Vegetable Noodles with lemongrass and sesame

You need:

  • 0.5 garlic clove
  • 2 spring onions
  • 1 red pepper
  • 150 g brown mushrooms
  • 1 piece of ginger
  • 1 lemongrass
  • 200 g bali noodles
  • 20 g sesame seeds
  • 30 ml soy sauce
  • 150 ml coconut milk
  • salt, pepper, olive oil, honey

Instructions:

1. Wash the vegetables. Peel the garlic clove. Cut the spring onions into fine rings while separating the green and white parts. Cut the red pepper into strips. Cut the mushrooms into thin slices. Peel the ginger and grate it finely. Press the lemongrass with a knife edge so that the essential oils wanted are released.

2. Fill a large saucepan with plenty of boiling water and let the bali noodles simmer for about 5 minutes. Then drain the noodles in a sieve.

3. Fry the sesame seeds in a skillet for 1-2 minutes without oil. Set aside.

4. Heat 1 tbsp of olive oil in the same pan, add the pressed garlic, white spring onion rings, the lemongrass and the grated ginger, and fry for about 1 minutes. Add the pepper strips and mushrooms and fry for another 3-5 minutes. Add the soy sauce, coconut milk and 1 tsp of honey.

5. Add the bali noodles to the vegetable pan and mix well, season with salt and pepper.

6. Remove the lemongrass from the pan, spread the noodle mix on plates, sprinkle with the roasted sesame seeds and green spring onion rings and enjoy.

Crispy vegetables on coconut rice

You need:

  • 1 piece of ginger
  • 1 red onion
  • 0.5 garlic clove
  • 150 g fennel
  • 1 zucchini
  • 1 yellow pepper
  • 150 g basmati rice
  • 150 ml coconut milk
  • 10 g cashews
  • 5 g coriander
  • 20 ml soy sauce,
  • honey, salt, olive oil

Instructions:

1. Wash vegetables and herbs. Wash the basmati rice in a sieve until the water coming through flows clear. Boil 150ml of water and coconut milk in a small pot, stir in the rice, cover with a lid, and simmer on low heat for about 10 minutes. Take the pot from the stove and leave the rice covered with a lid for another 10 minutes.

2. Peel the red onion and garlic clove. Cut the onion into strips. Roughly dice the pepper and cut the fennel into fine strips. Cut the ends of the zucchini and cut into 1/2 cm thick half-moons. Peel the ginger and grate it finely.

3. Press the garlic and mix in a small bowl with soy sauce, 1 tsp honey, 2 tbsp water and the grated ginger, and stir to a sauce.

4. Heat 1 tbsp olive oil in a large frying pan at medium heat, add the red onion, pepper, fennel and zucchini and fry for about 5 minutes. Add the prepared sauce and let everything cook for another 3 minutes. Season with salt and pepper.

5. Roughly chop the cashews. Chop the coriander roughly. Add half of the chopped coriander to the frying pan.

6. After the basmati rice is done, loosen it up with a fork and spread on plates. Sprinkle the fried vegetables on top, in addition to the cashews and the remaining coriander. Enjoy!

Leek Orzotto with rocket pesto and tomato salad

You need:

  • 1 shallot
  • 0.5 garlic clove
  • 1 leek
  • 2 tomatoes
  • 50 g arugula
  • 5 g pine nuts
  • 10 g basil
  • 0.5 lemon
  • 150 g orzo pasta
  • 400 ml vegetable stock
  • olive oil

Instructions:

1. Wash vegetables and herbs. Peel the shallot and garlic clove and finely chop them. Cut the leek to rings about 1 cm wide. Remove the tomato stalks and cut them into cubes. Cut half of the arugula into bite-size pieces. Prepare 400 ml of hot vegetable broth.

2. Prepare the pesto: In a large pan, fry the pine nuts without fat until they are golden brown and smell. Mix the pine nuts with basil leaves, half the garlic, and 3 tbsp of olive oil and mix with a mixer to make the pesto.

3. Press the lemon in a large bowl and mix with 1 tsp of olive oil to make a dressing. Mix the the tomato cubes and 1/4 of the shallot with the dressing and set aside.

4. Heat 1 tsp of olive oil in a small pot, fry the remaining pieces of shallot and garlic for about 3 minutes. Add the orzo and mix well, then cook with the vegetable broth and simmer for about 10 minutes, until the orzo is ready.

5. In the meantime, heat 1 tsp of olive oil in a pan, fry the leek rings in medium heat for about 6 minutes until golden brown.

6. Mix the leek rings with 3/4 of the pesto and the orzo mix. Pour the leek orzotto on plates, serve with rucola pieces, tomato salad and the remaining pesto.

Green Bowl with brokkolini and avocado coriander dressing

You need:

  • 150 g couscous
  • 100 g beans
  • 200 g broccolini
  • 0.5 garlic clove
  • 1 avocado
  • 1 lime
  • 10 g coriander
  • 5 g sesame seeds
  • 50 arugula
  • salt, pepper, olive oil

Instructions:

1. Wash the vegetables and herbs. Add couscous in a large bowl with a little salt, and add 150 ml of boiling water. Cover the bowl for 10 minutes until the couscous has completely absorbed the liquid.

2. Cut off the ends of the beans. Fill a large saucepan with plenty of hot water, add salt, and boil. Fry the broccolini in it for 7-8 minutes, add the beans after about 2 minutes.

3. Meanwhile, peel the garlic. Cut the avocado in half, remove the kernel and remove the edible part. Cut the lime in half and press the juice from on half and cut the other half into clefts.

4. Mix 1/2 of the avocado, lime juice, 1 tbsp olive oil, 1/2 the garlic, coriander, 50 ml of water, salt and pepper and puree to a fine dressing with a mixer. Cut the other half of the avocado into slices and dip them in the sesame seeds.

5. Add couscous in bowls, add the arugula, beans, broccolini, and sesame avocados. Pour the dressing over it and enjoy the green wonder together with juice from the lime clefts.

Massaman Curry with oven vegetables

You need:

  • 2 carrots
  • 200 g beans
  • 150 g brown mushrooms
  • 1 yellow pepper
  • 1 onion
  • 0.5 tbsp massaman curry paste
  • 5 g basil
  • 150 ml coconut milk
  • 10 g peanuts
  • vegetable stock, olive oil, salt, pepper

Instructions:

1. Wash vegetables and herbs. Preheat oven to 200°C. Peel the carrots and cut into slices about 1 cm wide. Depending on their size, cut the beans twice or thrice. Cut the brown mushrooms in half. Cut the pepper into 1/2 cm thick strips.

2. Put the vegetables on a baking tray covered with baking paper, sprinkle with olive oil and season with salt and pepper. Bake for 20-25 minutes on the middle rail in the oven.

3. Prepare 220 ml of hot vegetable broth. Peel the onion and cut into strips. Heat 1/2 tbsp olive oil in a large pan, fry the onion strips for 3-4 minutes. Add the curry paste. Fry for another 2 minutes until everything smells nice. Add the vegetable broth and simmer for 5 minutes more.

4. Add the vegetable and the coconut milk to the pan and let simmer for 5 minutes. Season with salt and pepper.

5. Chop the peanuts roughly. Peel the basil leaves and chop them finely.

6. Pour the massaman mix on plates and sprinkle with chopped peanuts and basil.

-

ENJOY!

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This whole planning-the-balcony has been harder than I thought! Cause of course you want it to be perfect, but we have no idea how long we'll be living here so makes no sense spending a fortune on balcony furniture if our next apartment won't have one. The balcony here is pretty big so there would be lots of room and opportunities to do lots of cool stuff so that's tempting! But summer is just around the corner and our balcony is still empty! So now it's time to make some decisions and actually finally fill it up. All we've decided for now are three things: 1) there has to be a little table and two chairs for cozy breakfast moments in the sun, 2) there has to be a supercozy chill area with lots of pillows and blankets for tanning and reading, 3) a cool setup for growing herbs.

The picture on the left shows what I have in mind for the breakfast table and chairs, something simple and small and possibly in a half moon shape. The planning of the cozy chill area has turned out to be the most difficult. We've gone through so many websites but just won't find anything ready-made. Then we started planning something self-made with pallets and mattresses, but that didn't work out either. Something simple would be something like the daybed on the right, cause it could just fit two for snuggling, and you could fill it with pretty pillows and cozy blankets and it would be perfect for reading and tanning. Problem is I've only found a few and they're super expensive.

I also want lots of tiny LED lights hanging around, and candles in hurricanes on the floor.

I also want to grow all kinds of herbs on the balcony, and this one is the easiest to execute since there are tons of options to do it in a pretty way! Now it's time to decide what to do with the daybed/chill area situation, if the thing we have in mind isn't to be found anywhere we just have to go with something else. Like fatboys or something, we'll see. Cause it's already May, we need to hurry up! I'll show you the end results when we're done😘

xoxo, Minna

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NYC was just perfect as expected 🙌🏼 And last weekend our family was visiting in Berlin💜

Yesterday we came to Finland to celebrate first of May this weekend 🎈 I went to hang with friends straight from the airport, later we had dinner at E&B (made rice paper rolls, YUM) and today and tomorrow more fun follows!👌🏼 Glad to be here!💕

xoxo, Minna

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This city is really coming to life!☀️ I loved Berlin before, but I love it even more now. Can't wait for summer! The vibe around is amazing, you can just bike anywhere and everybody is in a good mood. Last weekend we went to the park with some friends to play ping pong, and we ended up playing with a group of complete strangers who were super nice.

We also tried out a new brunch at Set's, and invited my sister over for Easter dinner. (We're away for Easter so we wanted so celebrate early). Lamb was naturally on the menu, and we had a crazy egg hunt!🐣

The weekend before my besties were visiting from Finland 💜 We had such luck with the weather, over 20 degrees and sunny all weekend ☀️ Now we're at the airport in Berlin, we're spending Easter in NYC!😎🇺🇸 Blog you later, have a lovely Easter!🐰💛

xoxo, Minna

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Although the weekend in Prague was already part of celebrating, today we had an official anniversary dinner on the actual day. Time flies so fast yet it feels like it's been him and me since forever and always ✨

Btw Berlin restaurant tip: Neni. On the top floor of a tall building so they have an amazing 360view over Tiergarten and Charlottenburg. The tasting menu is also to die for if you like middle-eastern-vibe food.

xoxo, Minna

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This weekend we did a trip to Prague. We went Saturday morning and came back Sunday evening. First I thought one night / two days would be too short but actually it was just the perfect time, you can totally see the city in two days! We were both so positively surprised, we didn't really have any expectations but the city was so incredibly beautiful! We spent almost all our time in the old town / Prague 1, or Mala Strana, and oh my the buildings and architecture I mean the city really is so mindblowingly beautiful.

(Pictures not taken by me)
I was most looking forward to seeing the Klementinum, the prettiest library in the world, but of course it was under construction and closed...

If you ever go to Prague, go to this restaurant called Sansho. SO priceworthy and one of the best dinners we've in a looong time!

We had such luck with the weather, we had a clear blue sky and sun both days. So warm, first time it really felt like spring!☀️ Yesterday we saw the old town square and astronomical clock, Charles Bridge, the Dancing House and Mala Strana. Today we walked up to this hill (Petrin?) with an amazing view of the city! We sat there forever just enjoying the sun and the view 👌🏼 Then we went to see the Prague Castle and St. Vitus Cathedral. All in all a perfect weekend and I can really recommend Prague for short weekend trips!

xoxo, Minna

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Yesterday we made incredible veggie burgers! Recipe here. Instead of a steak it had a filled portobello mushroom in the middle, omg was it good. Sweet potato fries on the side👌🏼

I had a bit of a bad morning, I went to get my nails done at a new place close to home, and the people there had absolutely no idea what they were doing and they managed to completely ruin my nails and I sat there for two hours.. I'll try to do some damage control at home later and if it doesn't work I need to redo them somewhere else. Anyways, since they were late and I sat there for two hours we missed our breakfast reservation. Which turned out to be a good thing! Cause then we biked around and found this new place where we had breakfast, and the place was amazing! One of my favorite breakfast discoveries in Berlin so far!👍🏼 So something good always comes out of everything haha.

I already have a gym membership at a gym I like, but there's this gym right outside my work and I thought I'd check it out since it would be so perfect to have a gym right next to work. This place is crazy😂 They have a DJ playing live music all the time and based on the interior it's more like a club than a gym.. Chandeliers everywhere and golden mirrors and leather couches and whatnot 🙈 It's kinda cool in a way but I think I like my old gym better 😅

xoxo, Minna

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