“Paris Abstract” – Michael Wolf
“Love Me Like I’m Not Made Of Stone”
There’s a beat I can’t deny
When it sings, when it lies
when it cheats, when it bribes
There is a war inside my core
I hear it fight, I hear it roar
Go ahead, go ahead
Lay your head where it burns
Even though it hurts, even though it scars
Love me when it storms, love me when I fall
Every time it breaks, every time its torn
Love me like I’m not made of stone
Love me like I’m not made of stone
Holy Moly, I just found my sunday saviour. As I am trying to eat less fats and sugar because of my “hypertriglyceride-something” this recipe is just perfect… and vegan! I found the recipe over here!
1 ripe banana
1 cup unsweetened soy milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
7 slices of sourdough bread, cut in half to make 14 slices (I used a round loaf)
- Mash the banana in a shallow bowl using a fork. Add the soy milk, cinnamon, and vanilla and mix well.
- Heat a pan on medium heat for five minutes.
- While the pan is warming up, slice the bread into seven slices, then slice those in half to make 14 pieces.
- Spray the pan with cooking spray. Dip one slice at a time in the banana-soy-milk mixture, flip to wet the other side, then place on the hot pan.
- Cook on each side for four minutes or until golden brown. Carefully use a spatula to flip the slice since it tends to stick a little.
- Serve immediately with fruit, soy yogurt, or maple syrup.
The nutritional info below is for one slice.
I love having myself a little treat after working hard or just enjoying something sweet with my tea or coffee. It’s just a Swedish tradition to have some fika* at least once a day.
Bananas + oats + walnuts**
Mash 2 large overripe bananas in a bowl. Add 1 cup rolled oats and ¼ cup chopped walnuts**. Drop rounded tablespoons of batter onto a baking sheet and bake for 12 to 15 minutes at 350°. Makes 12 cookies.
*A Swedish word, pronounced feekah. It is when you eat e.g. a sweet cake, cookie or even regular sandwich, normally with some kind of beverage. Preferably coffee or tea, but any form of soda is commonly accepted! This phenomenon is mostly popular amongst teenagers, but there’s no doubt whatsoever that older OR younger people than teenagers can “fika”. And there is nothing that hinders you from “fikaing” at home, with your home-made cookies or coffee! It’s just that it’s more common that younger people use the word “Fika”, when they practice this in local coffee-shops and such. It’s a way of getting together with friends, workmates, a date, etc, chatting in a relaxed kind of way. Another definition is simply just having coffee or tea, but this does not complete the picture of what “fika” can be.
**or chocolate chips like this :)
To find step-by-step instructions click here!
I love cake, there I said it, after seeing my doctor today and getting my results it shows that I have a sweet tooth. So knowing that my body feels like crap after me indulging al kind of pastries and chocolate it is time for me to find healthy alternatives and I just felt that I had to share this recipe with you guys.
- 1 small watermelon
- 1 kiwi, peeled and sliced
- 1/2 cup of blueberries (**the kiwi and blueberries are toppings. Feel free to use your favorite fruits!)
- 1 cup of greek yogurt
- 1 teaspoon of cinnamon
- Mix the cinnamon with the greek yogurt and put in the freezer for 15-20 minutes (this will make the yogurt better for spreading)
- Slice both ends off the watermelon.
- Lay the watermelon on it’s end. From top to bottom, cut off the watermelon skins.
- Work your way around the watermelon, until you have a nice round shape with just the pink flesh.
- Remove the yogurt from the freezer.
- Lay the watermelon on a plate, and start to spread the yogurt mix onto the watermelon. (Some of the yogurt may start dripping down the sides. Totally fine. At the end you can simply wipe around the edges to make it look neat.)
- Decorate your yogurt frosted watermelon with fruit. Slice it up and enjoy!
**This cake is best when eaten right after it’s prepared. If you don’t plan on serving immediately, place in the freezer for up to an hour to maintain sturdiness.
Find the step-by-step instruction here!
Last year my mom, sister and I made this cake for my older sister who’s studying to become a nutritionist, she absolutely loved it. (Personally I think that our “cake” turned out much prettier, it’s lovely that you can garnish it with your favorite fruits… enjoy)