Just finished my first run in about 3 months. I stopped in July because it wasn’t fun anymore - but now I felt like it was time. Forgot how great it feels, even if it was only 3k. Starting slowly, everything went smooth - so I guess that’s a lot nicer, hurry slowly and feel like you actually can. 
Afterwards I had this delicious lunch: Carrot “Tagliatelle”, Tomato Sauce on Oven Roasted Veggies, Herb Falafel, half a 5-kronor Avocado and some Cocktail Tomatoes. Sprinkled with Sunflower Kernels, Salt and Pepper. 

Just finished my first run in about 3 months. I stopped in July because it wasn’t fun anymore - but now I felt like it was time. Forgot how great it feels, even if it was only 3k. Starting slowly, everything went smooth - so I guess that’s a lot nicer, hurry slowly and feel like you actually can. 

Afterwards I had this delicious lunch: Carrot “Tagliatelle”, Tomato Sauce on Oven Roasted Veggies, Herb Falafel, half a 5-kronor Avocado and some Cocktail Tomatoes. Sprinkled with Sunflower Kernels, Salt and Pepper. 

My neighbours are growing some massive Zucchinis in our garden. Massive in terms you’d think they’re on steroids. So what to make from all this goodness? A Zucchini Dip of course! I basically just sliced about half the zucchini up in generous pieces and baked it in the oven, sprinkled with some olive oil and threw in some garlic cloves wrapped in foil. One hour, 200° celsius. In the mean time, I roasted a handful of sunflower kernels and chopped some sundried tomatoes. Once the eggplant was cooled off, I put everything* in the blender and mixed it all this desired consistency. (Everything being, apart from what’s mentioned above, some tablespoons of Tahini, Lemon Juice & Olive Oil, Chili Flakes, Cummin, Salt and Pepper to taste.) Thing is - I still have like half of the Zucchini left… That’s how massive this thing is! 

My neighbours are growing some massive Zucchinis in our garden. Massive in terms you’d think they’re on steroids. So what to make from all this goodness? A Zucchini Dip of course! 

I basically just sliced about half the zucchini up in generous pieces and baked it in the oven, sprinkled with some olive oil and threw in some garlic cloves wrapped in foil. One hour, 200° celsius. 
In the mean time, I roasted a handful of sunflower kernels and chopped some sundried tomatoes. Once the eggplant was cooled off, I put everything* in the blender and mixed it all this desired consistency. (Everything being, apart from what’s mentioned above, some tablespoons of Tahini, Lemon Juice & Olive Oil, Chili Flakes, Cummin, Salt and Pepper to taste.) 

Thing is - I still have like half of the Zucchini left… That’s how massive this thing is! 

I’m saying Good morning Tuesday with this bowl of Banana Nicecream - topped with a bit of whatever was to be found in my pantry: Pepitas, Puffed Quinoa, Shredded Coconut, Goji Berries and Bee Pollen. Also got the good news from my doctor this morning I’ll be able to take my foot running soonish, plus: a new job! Things are looking good. 

I’m saying Good morning Tuesday with this bowl of Banana Nicecream - topped with a bit of whatever was to be found in my pantry: Pepitas, Puffed Quinoa, Shredded Coconut, Goji Berries and Bee Pollen. 

Also got the good news from my doctor this morning I’ll be able to take my foot running soonish, plus: a new job! Things are looking good. 

A favourite from last summer. Processed nettles straight from the garden.

A favourite from last summer. Processed nettles straight from the garden.

Lasagna is a full time job ~ bunkering up to spend the afternoon making an all vegan eggplant lasagna. Did I meantion how happy I am to have my own kitchen again? 

Lasagna is a full time job ~ bunkering up to spend the afternoon making an all vegan eggplant lasagna. Did I meantion how happy I am to have my own kitchen again? 

Friday pancake-pile! An all vegan, healthy bunch featuring Banana, Walnuts and a Date-Cacao sauce. Now that’s what I call a good morning. This is approximately 2dl flour (used corn + oats), 2tbsp coconut sugar, 1tsp baking soda, 1/2tsp vanilla sugar, 2tbsp coconut oil, 1dl plant based milk of choice and a pinch of salt. Fried in coconut oil. The cream is a bunch of dates, cacao powder and milk blended together to desired consistency. 

Friday pancake-pile! An all vegan, healthy bunch featuring Banana, Walnuts and a Date-Cacao sauce. Now that’s what I call a good morning. 

This is approximately 2dl flour (used corn + oats), 2tbsp coconut sugar, 1tsp baking soda, 1/2tsp vanilla sugar, 2tbsp coconut oil, 1dl plant based milk of choice and a pinch of salt. Fried in coconut oil. The cream is a bunch of dates, cacao powder and milk blended together to desired consistency. 


Lunch today was an all vegan and gluten free creation: Herb Falafel, Green Pesto Salad and Raw Tzatziki. Was so excited to try the tzatziki, as it is made from a base of soaked cashew nuts - HOLY YUM! Amazing! 

Lunch today was an all vegan and gluten free creation: Herb Falafel, Green Pesto Salad and Raw Tzatziki. Was so excited to try the tzatziki, as it is made from a base of soaked cashew nuts - HOLY YUM! Amazing! 

And so, with this banana-coconut milk-cashew nut smoothie I am officially back from my 395 day trip around SEA and Australia. I’ve had an absolutely amazing time, although it sure feels good to be back in the Swedish forests to start looking after my body better. 

And so, with this banana-coconut milk-cashew nut smoothie I am officially back from my 395 day trip around SEA and Australia. I’ve had an absolutely amazing time, although it sure feels good to be back in the Swedish forests to start looking after my body better. 

Just stumbled across your progress pic. You are so motivating!!! I feel stuck, gross, and bloated. But youve motivated me to make that lifestyle change i've been procrastinating on for so long....

That’s such a nice thing to hear, to be able to be a motivation - thank you! Hope you’re getting on well with this new lifestyle! :) x