Latest posts

The art of not giving a damn

The art of not giving a damn

Not giving a damn. How do you do that? That is the million dollar question, isn’t it? How come that some people seem to able to shrug off anything while others seem to dwell on things for a long time?

The art of not giving a damn is not about not caring about others or being empathetic towards others. It’s about caring enough for yourself to know when to give a damn. If you are full of angst and you don’t feel good, you can’t care about others anyway.

I recently had this conversation with a member of my family and she was worried about what people might say about her if she does particular things. And I was wondering why this was something she was worried about at all. What others say about her. And why something she doesn’t know about, bothers her.

Therefore I asked her, do you like everyone?

Well, no.

Do you not like them because of something they have done? Or is it mostly because of personal chemistry?

Mostly it’s a chemistry thing.

Then, since it’s a chemistry thing is it possible that dwelling on won’t help at all? Therefore making it into a mutual thing? Becuase most of the time, people we don’t like, usually don’t like us back. And instead of dwelling on why it is like that shift your energy into something you can do something about?

Do you not care about what people say about you?

This was the question she asked me.

No, not one bit. I know who I am. I know that not everyone likes me. I also know that I sometimes make mistakes and if that is brought to my attention I try to correct it. But, I also know that, no matter what I’m like. I’m not going to be everyone’s cup of tea. Bottom line is that you can’t please everyone and in trying to do so you will lose yourself. Therefore not giving a damn is the best thing to do. Focus your attention on things that matter. Matter for real.

This is not to say that I don’t care about people who matter to me, I do. I also care to be respectful and kind towards people in general. Because that is something I believe in. However, at the end of the day, I can’t bend over backwards to be liked and well spoken of by everyone. Because that will, in the end, cause me not to like myself very much.

It’s time to get personal

I have two sons, one of which is born with ADHD. This as you might have guessed caused a lot of opinions. A lot of unsolicited advice from unknown people who apparently not only had opinions about me and my son but also but what kind of person and parent I was.

I learned the art of not giving a damn. You have to choose your battles wisely. And as we know, what is a wise choice to me, is not a wise choice for everyone else.

And man did people have opinions. I could either lock myself and my son in my apartment or I could go embrace the world the best way I knew how. By not letting my choices be driven by someone else’s agenda.

Me, myself and I

I have a very wise and close friend who often claims that people are not against you, rather they are for themselves. Which I think sums it up very nicely. It’s not that they are after you specifically, but they are looking after their own interests. By learning this approach things will not be as personal as you might perceive them. Which makes it easier not giving a damn.

I have also noticed that when you are happy and in a good place you don’t have time to talk about others, nor do you have time to care about what others think of you.

It’s like raising a child. You can either care about every single little detail and oh boy do you care, before becoming a parent. Or you can learn how to choose your battles.

How do you master the art of not giving a damn?

Decide who you want to live your life for. You only get one.

Decide what matters and be brave enough to let yourself decide.

People are often way too busy to think about themselves and not you.

Decide what makes you happy.

Decide to be happy.

Decide not to a giving a damn about things that don’t matter.


Gluten-free cauliflower pizza with pesto

Gluten-free cauliflower pizza with pesto

Cauliflower pizza has got to be one of the best healthy kale dinners ever served. The crust is wonderfully crisp, tasty and an allergy-friendly option. I will choose cheesy pizza any day of the week. There’s almost nothing that gives me as much satisfaction than foods with melted cheese.

Now, this particular cauliflower pizza has proved very popular in our house. I’m pretty sure it’s because of the cheesy crust.

Allergy friendly

The cauliflower pizza dough is also gluten-free, which makes this a wonderful allergy friendly option. If you like me, have a lot of friends. And they all have very different food preferences and allergies. Then the cauliflower pizza will be the perfect dinner option.

Let people choose their own toppings

When I have friends over I like for them to choose their own toppings. Like a taco buffet, but with pizza. It’s usually very appreciated and often we up with new flavour sensations. I like my pizza the vegetarian way and adding homemade pesto, just elevates cauliflower pizza to a whole new level. Or try the kale pesto, it’s a little bit more savoury and goes very well with eggplant and parmesan as toppings.

Rustic or smooth tomato sauce?

You can either make your tomato sauce, as the recipe suggests, it’s very quick and easy. Should you want a smoother version, just mix the tomato sauce with a hand mixer for a couple of minutes. Personally, I think a rustic tomato sauce goes really well with the cauliflower pizza.

Cauliflower crust pizza
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A crispy cheesy crust with homemade pesto and sweet tomatoes.

Course: Main Course
Cuisine: Scandinavian
Servings: 2 people
Calories: 184 kcal
Pizza crust
  • 1 medium-sized cauliflower
  • 3 tbs almond flour
  • 100 gr chickpea flour
  • 1 egg
  • 1 tbs flaked salt
  • 1,5 tsp chilli flakes
  • 120 gr grated parmesan
Tomato sauce
  • 2-3 larger tomatoes
  • 2 cloves garlic
  • 1 tsp ground black pepper
  • 3 tsp dried thyme
  • 2 tsp balsamic vinegar
  • 1 tsp salt
  • 200 gr mozzarella cheese
  • 5 cocktail tomatoes
  • 70 gr baby spinach
  • 65 gr champignon mushrooms
  • 2 tbs pesto
Pizza crust
  1. Start by doing the tomato sauce by dicing them and simmer for 15-20 minutes. Add balsamico och spices. Cook for an additional 5 minutes and let it cool.

  2. While the sauce is cooking, mix the cauliflower in a food processor until it looks like rice.

  3. Preheat oven to 200 degrees Celsius/fan.

  4. Squeeze out as much water as you can from the cauliflower rice.

  5. Mix all the ingredients for the pizza crust in a mixing bowl. Mix until you get a firm dough.

  6. Form 2 pizza crusts, about 2 cm thick each.

  7. Place them on a baking sheet.

  8. Bake in the middle of the oven for 10-15 minutes. The crusts should be a little golden.

  9. spread tomato sauce evenly on bottoms.

  10. Grate or slice the mozzarella, half cocktail tomatoes and slice mushrooms.

  11. Use the mozzarella cheese as the bottom layer. Add sliced mushrooms and tomatoes. Bake in the oven for an additional 10 minutes.

  12. Topp with baby spinach and pest. Serve while hot

Vegan kale pesto

 Tip: Have an egg allergy? Add 1 tbs of chia seeds and mix it with 1 tbs water = replacement of 1 egg.








Vegan Massaman Curry – 1 Pot 30 Mins

Vegan Massaman Curry – 1 Pot 30 Mins

Sponsored post from Le Creuset

Vegan Massaman Curry and all you need is one pot and 30 minutes. Sounds good right? I love this dish, and usually, Thai cuisine is not really up my alley. I like to eat it, in fact, it’s what I choose when I eat Thai food. However, somehow I have never been pleased with the flavours. Until now. You will love it!

I spent the week in Stockholm at one of my bests friends place. She is vegetarian and has a milk allergy. She also got a new vegan cookbook, of course, we had to try it out! This Massaman curry is inspired by the Vegan Cashew Kitchen.

Vegan Massaman curry
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Creamy, quick vegan Massaman curry

Course: Main Course
Calories: 764 kcal
  • 2 tbs olive oil
  • 3 tsp red hot curry paste
  • 4 tbs crunchy peanut butter
  • 400 ml coconut milk
  • 1 tsp cumin seeds
  • 2-3 tsp flaked salt
  • 1 piece cinnamon stick
  • 1 tsp turmeric
  • 1 smaller red onion
  • 300 gr cauliflower
  • 1 large sweet potato
  • 500 gr potatoes
  • 1/2 bell pepper
  • 1 green chilli
  • 1 tbs shaved ginger
  • 1 handful fresh basil
  • 100 gr crushed peanuts
    1. Start by peeling and cutting the onion. Then sweet potatoes and potatoes.  

    2. Tear the cauliflower into small bouquets. 

    3. Cut the bell pepper and chilli into smaller pieces. 

    4. Cook the rice, follow instructions on the packaging. 

    5. Heat the oil and add the curry paste, cumin seeds, turmeric, salt and cinnamon stick. Fry on higher heat for 2-3 min. (Don't burn the seasoning)

    6. Lower the temperature and add the peanut butter, salt, red onion and coconut milk. Stir until blended well.

    7. Add potatoes, sweet potatoes and cauliflower let it cook until soft. (for about 25-30min)

    8. Add bell pepper and chilli when it's about 10 min cooking left. 

    9. Top with crushed peanuts and fresh basil leaves. 

    I would love to hear from you! Comment, share and love!

    Skin deep with Nordic superfoods

    Skin deep with Nordic superfoods

    A lot of times it’s easy to forget about the Nordic superfoods. Up in the big north, we are spoilt with clean air, forests and food that grows wild and is free. Nordic superfoods contain high levels of vitamins, minerals and antioxidants. One can call them nature’s gift to us since they naturally promote health and clearer skin.

    The lines between beauty, health and wellness are blurred these days to the point one can almost say it’s the same. To be beautiful is to be healthy, and to be healthy is to be beautiful. Nordic superfoods have a lot to offer in this department.


    Blueberries grow wild in our forests and are full of more antioxidants and flavonoids than the more commonly known acai. These super berries, especially those you can find growing wild are true Nordic superfoods.

    However, they are more than just a colourful and delicious addition to your breakfast or snack. These little blue gems protect against cell-damaging free radicals. When you feed your skin with blueberries, you rejuvenate your skin and protect it against ageing.


    Most people in Scandinavia grow up with lingonberry juice and lingonberry jam, served to accompany almost any main dish. However, the lingonberry is so much more than that. Its qualities give this berry a well-deserved spot on the Nordic superfood list.

    The berries are high in plant polyphenols and contain antioxidants, vitamins, potassium, calcium and magnesium.

    Packed with properties that are good for your skin. It is known to have anti-ageing effects and ability to increase a natural glow by giving the skin moisture. Which is needed in Norden, where the climate can get quite harsh at times. Especially winter time.

    Sea Buckthorn

    Sea Buckthorn grows wild in abundance in Scandinavia. For a lot of people, it’s mostly known as a sidekick to fried camembert, a dessert wildly favoured during the early 21st century.  Even though tasty as the sidekick, the sea buckthorn stands well alone as one the Nordic superfoods.

    These orange berries contain high levels of vitamin C as well as high amounts of protein, fibre, antioxidants and minerals. This is good news for your skin. It helps reduce redness and inflammation, protect skin cells from pollutions in the air. This, in turn, keeps the skin looking firm and youthful. And who doesn’t like a healthy glow?

    Birch trees

    Ever heard of birch sap? Birch sap is one of those Nordic superfoods that are trending right now, and for good reasons. These properties have been used in the Nordics for centuries. It’s becoming more commonly known these days as it has restorative and detoxifying benefits.

    During the spring, birch trees produce a thick syrup-like liquid, birch sap. This is rich in minerals, vitamins, proteins and amino acids. And how is it right for your skin then?  It energises the skin, adds hydration to it, and protect skin cells. It is known to help with acne and eczema too.

    Natural skin

    What you eat has a significant impact on your skin. What you put on your skin is as important as what you feed it with. Natural skin care products are always the better way to go. To help your skin the best possible way True North cosmetics will help you to restore your skin the natural way. With its clean ingredients and well-developed formula, this skin cream goes skin deep.


    Stress is a massive no-no for your skin. Not only does it make your skin to break out, but it can also cause you to make poor food choices and usually feeling tired. De-stressing is an incredible way to give yourself a break.

    To get you started the best possible way – try this Nordic superfoods porridge.

    Nordic Superfoods in a bowl
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins

    What happens when you combine Nordic superfoods and make them into breakfast? You have a breakfast bowl filled with fuel. 

    Servings: 2 people
    Calories: 161 kcal
    • 200 gr rolled oats
    • 450 ml oat milk
    • 1 pinch of salt
    • 2 tbsp blueberries can be frozen
    • 1 tbsp lingonberry powder
    • 1 tbsp honey
    • 1 handful raspberries can be frozen
    1. Bring the oat milk and salt to a boil.

    2. Add the rolled oats and reduce the heat. Let it simmer for 5-6 minutes, or until thick. 

    3. Mix with blueberries, lingonberry powder and honey.

    Top with raspberries and enjoy!

      De-stress like the Scandinavians

      De-stress like the Scandinavians

      Want to know the secret to de-stress like a Swede? Have you ever heard the word fika? With all the Nordic countries being top ten happiest people, the chances are that you have. We are the masters of fika.

      (Funnily enough, fika, in Hungarian means that you have a bat in the cave. I always thought that was funny since I’m of Hungarian descent.)

      A healthy snack

      Anyway, back to the subject at hand. Fika is typically a coffee break with something sweet to eat. However, since we are fika friendly crowd I recommend a healthier version of sweet.

      It’s a Nordic lifestyle

      Taking regular breaks is also scientifically proven to help you to de-stress. It’s a lifestyle. If coffee and a treat weren’t enough for you to start your fika tradition at work, here are five other reasons.

      1. Movement breaks are essential for you. Many of us have desk jobs and moving about just as little as five minutes every hour is beneficial for our health. It can also help us with restoring motivation and become more creative and productive. Take that walk to the coffee machine and back. Yes even if it’s on a different floor. Even better.  If you have the chance a walk and talk fika is even better. You take your coffee or tea and go for a little walk with your colleague or friend.
      2. It’s social – Ever feel stuck at solving a problem? Just changing your environment and get talking about something else can help you see things differently. We are also social beings and connecting with other people, especially people we like increases our endorphins, our happy chemicals.
      3. Re-charge with something healthy – as I mentioned before, fika is typically a sweet treat, like a cinnamon bun. While I’m a huge fan of sweet treats, I also realise that for many reasons they are not healthy to eat every day. For one it will make your blood sugar crash. Eat something that will stabilise your blood sugar and keep you alert.
      4. A little caffeine helps you focus – There are many studies out there about coffee. One research has linked drinking coffee reduces the risk of Ahlzeimers. I have found that coffee or tea after lunch helps me to focus. Making coffee or tea also takes a little time to prepare. This gives you a short period to slow down, to de-stress.
      5. Laugh – when you take time out of your day to de-stress chances are you will also have a lot of fun. Again, those endorphins are working. You feel good and when you feel good you can’t feel stressed.


      Best Easter waffles recipe – Easter starts here

      Best Easter waffles recipe – Easter starts here

      Easter Waffles, is there a better way to start celebrating Easter? I think not! This specific recipe is an Easter waffle filled with Scandinavian flavours. And very typical toppings on the Easter dinner table.

      I love Easter, and I love waffles. The combination is Easter waffles. It’s a perfect way to celebrate spring and all the Scandinavian flavours in one little bite.

      This time of year it’s exciting to put all the freshly awoken flavours on the table. In Sweden cured Salmon is a must on any Easter table. There is also dill, eggs and West botnia cheese and brussels sprouts. Now, while the sprouts can be bitter if you fry them in some oil, it compliments the flavour of the cured salmon matured cheese.

      Think of this Easter waffle as a perfect taste combination of Swedish Easter traditions. Served on a perfectly crunchy waffle with greens and creamy matured cheese. There you have it, Easter waffles.

      Ester Waffles with cured salmon
      Prep Time
      10 mins
      Cook Time
      20 mins
      Total Time
      30 mins

      Perfectly delicious Easter waffles with traditional Scandinavian toppings. 

      Course: Breakfast, Main Course, Snack
      Cuisine: Scandinavian
      Servings: 10 people
      Calories: 248 kcal
      400 ml flour
        1 tsp baking powder
          1/2 tsp salt
            300 ml milk
              200 ml whipping cream
                2 eggs
                  100 ml rapeseed oil
                    25 gr baby spinach
                      100 gr grated cheese (matured)
                          100 cured salmon
                            4-5 eggs
                              5 brussels sprouts
                                2 tbs fresh dill
                                  1. Boil the eggs. 

                                  2. Mix all of the dry ingredients in a bowl.

                                  3. Pour in the milk and whisk until smooth, add the whipping cream and whisk some more.

                                  4. Mix the eggs with the batter, one at a time and whisk. (if you want to omit the eggs, now is the time to mash the bananas and mix them with the batter.)

                                  5. Lastly, mix in the oil, chopped spinach and grated cheese. 

                                  6. Heat the waffle iron and brush it with a little oil, so the waffles don't stick to the iron.

                                  7. Pour about 100 ml of batter for each waffle into the waffle iron.

                                  8. Bake the waffles for about 5-7 min. (Mine has a green lamp that will turn on when they are ready.)

                                  9. Fry the brussels sprouts while baking the waffles. 

                                  Need some waffles for dessert? Then I have the one for you. 

                                  Please share the love by sharing this recipe with your friends and family <3


                                  Coconut layered ombre cake

                                  Coconut layered ombre cake

                                  Coconut layered ombre cake, it does sound delicious, doesn’t it? I made this layered level cake for my niece and nephew’s 1st birthday.

                                  However, it turns out the coconut layered ombre cake makes a great Easter cake too. It will surely impress your guests and make them want to crave for more. And instead of using golden sprinkles you can use Easter decorations.

                                  It is as you can see the coconut layered ombre cake is a little tricky to make. But once you get the hang of it, you’ll be fine. I’ll walk you through it. Now, let’s get started.

                                  Cake Sizes

                                  If you want to make, this only layered that’s fine too. Make sure you bake six equally large cakes then. However, do not use a larger springform pan than 26 cm. (10,2 inches) Easiest is to use is disposable aluminium forms.

                                  I do not have six springform pans. Therefore I first baked those. And once the cakes cooled down a little, I washed them and used them for the other three cakes.

                                  Different texture

                                  Using the chopped coconut flakes give the cakes an exciting feel and also adds a little moist.

                                  Tips and tricks

                                  Patience is the key to make this coconut ombre layered cake. You need to let the cakes cool. If you make them the day before and cover them in plastic, it’s even better. To stabilise the cake use a little frosting on the bottom of the cake. Make sure that the coating is cold and has had a bit of a rest in the fridge too. It makes it easier to frost the cake.


                                  Layered coconut ombre cake
                                  Prep Time
                                  1 hr 50 mins
                                  Cook Time
                                  10 mins
                                  Total Time
                                  2 hrs

                                  Beautiful and delicious layered coconut ombre level cake. It will surely impress your guests at any party! 

                                  Course: Dessert
                                  Servings: 12 people
                                  Calories: 340 kcal
                                    3 spring or aluminum forms - 16, 24 and 26 cm.
                                    • 187 gr butter plus some extra for the springforms
                                    • 350 ml dairy free milk or regular milk
                                    • 7 eggs
                                    • 450 gr sugar
                                    • 5 lemons
                                    • 1 tbs lemon aroma
                                    • 3 tbs baking powder
                                    • 210 gr shredded coconut plus some extra for the springforms
                                    • 1,5 tbs vanilla powder
                                    • 1 bottle yellow caramel colour
                                    • 1 bottle red caramel colour
                                    • 400 gr cream cheese
                                    • 150 gr butter
                                    • 100 gr icing sugar
                                    • 1 tbs lemon aroma
                                    • 1 tbs lemon juice
                                    • 1 tbs lemon zest
                                    • 300 gr white chocolate
                                    • 400 ml whipped cream
                                    • 1-2 drips yellow caramel colour
                                      Flowers, I used Ranunculus and baby's breath, golden sprinkles.
                                        1. Put the oven to 175 C/fan.

                                        2. Grease the spring/ aluminium forms with butter and powder with shredded coconut. Either you make six equal in size or like I did, two of each size.

                                        3. Melt butter and add the milk. Leave to cool. 

                                        4. Whip the eggs with the sugar, until thick, white and creamy. 

                                        5. Mix flour, baking powder, vanilla powder, coconut flakes in a different bowl. 

                                        6. Sift flour mixture gently into egg mixture. 

                                        7. Blend the colours to get the shading you want in a little white cup. 

                                        8. Divide the batter equally into six mixing bowls. Then colour as you wish.  Either you make the cakes equal in size, or you make them levelled. If you want six layers that are equal in size, I would recommend you to get six aluminium foil forms. 

                                        9. Pour the batter into the forms and bake in the middle of the oven for about 10 minutes. Let the cakes cool after taking them out of the oven. 

                                        1. Melt the chocolate over a bain-marie.

                                        2. Whip the cream hard and add 1-2 drops of yellow caramel colour. It should only be a hint of yellow. Mix it gently with the melted chocolate. 

                                        1. Mix cream cheese, icing sugar and butter until smooth and fluffy. Add the lemon zest, lemon juice and lemon aroma. 

                                        ASSEMBLE THE CAKE
                                        1. Start by spreading the filling on each cake. Stack cakes on top of each other. If you want, you can use a flower stick to support the cake. Stick in the middle of the cake. Put the cake in the fridge for about 10-15 min to make sure that the cake is stable. 

                                        2. Frost the cake and decorate as you see fit. 


                                        Coconut layered ombre cake


                                        Almond fish – with turmeric and dill

                                        Almond fish – with turmeric and dill

                                        Almond fish is cod fillet with a breadcrumb and almond coating. This is what I remember most from my school lunches. That and some other not so memorable dishes too. In Sweden, we get free lunch in school. And although I wasn’t a fan of Swedish food back then, the almond fish was one dish I liked.

                                        Almond fish is a dish that family wouldn’t make for dinner at our home. My grandmother used to make Hungarian food, and I don’t remember her ever making something Swedish at all. Therefore Swedish food tasted very foreign to me.

                                        Although perhaps it’s not the most exciting way to get introduced to Swedish food, eating school lunches. It has changed in many schools over the years though. And a lot of school restaurants have wonderful cooks.

                                        Cod fillets with breadcrumb and almond coating is a very Scandinavian dish. Simple, yet very tasty. Good news is that cod is easy to make and this particular dish creates itself in the oven, quickly.

                                        Typically this dish is made with flaked almonds and no dill. However, I much prefer almond flour in food than flaked almonds. Dill is the epitome of Swedish food. Even though it’s doesn’t originate from Scandinavia, dill is the most Scandinavian flavour I know.

                                        (for those interested dill originates from India and the Mediterranian countries)

                                        I serve this dish with mashed potatoes adding a little bit of browned butter and peas.

                                        Cod fillets with breadcrumbs and almond coating
                                        Prep Time
                                        10 mins
                                        Cook Time
                                        30 mins
                                        Total Time
                                        40 mins

                                        Use your oven form and let dinner take care of itself. 

                                        Course: Main Course
                                        Cuisine: Scandinavian
                                        Servings: 7 people
                                        Calories: 447 kcal
                                        • 800 gr cod fillets
                                        • 150 gr breadcrumbs
                                        • 60 gr almond flour
                                        • 2-3 tbs fresh dill chopped
                                        • 1 tbs turmeric
                                        • 2 tsp flaked salt
                                        • 1 tsp rosé pepper
                                        • 150 gr butter use 125 gr for the breadcrumb coating and the rest under the fish
                                        1. Set the oven to 220 C/fan. 

                                        2. Either you start by doing your own breadcrumbs or melt the butter. 

                                        3. Chop the dill and mix it with breadcrumbs, almond flour, turmeric, flaked salt and pepper. 

                                        4. Slice the remaining butter, cover an oven dish and place the fish on top. Spread the mixture evenly on top of the fish.  

                                        5. Bake in the middle of the oven for about 30 minutes.

                                        6. Serve with mashed potatoes and pees. 

                                        If you would like to see this recipe step by step visually, please visit my Instagram and check out my stories. And as usual, I would love it if you would comment, share and like! 

                                        Health coach weekly – Your health questions answered

                                        Health coach weekly – Your health questions answered

                                        I get many health questions from people and as a health coach I think this is fantastic, I love curious people. Below I will give my advice on my top three frequently asked questions.

                                        Diets, do they work?

                                        Maybe not surprisingly one of the most common health questions I get is how to keep a diet. While I don’t believe in diets myself, it still boils down to the same answer. It’s a choice. It’s something you want to do. As I mentioned before I think diets that restrict you from eating food you like will never work. I believe in it when they are born out of necessity. Like allergies, illnesses and such.

                                        What do you choose?

                                        I’m on a flexitarian diet, however, I don’t restrict myself from meat. But both for health reasons (my stomach feels a lot better when I don’t eat meat) and the environment I have chosen to eat more vegetables and other types of food that are vegetarian. The key is, I don’t deny myself anything. I chose this for myself and I see the value it’s adding. Instead of what I’m not getting. 


                                        While I don’t want to talk about weight, I also realise that a lot of people do want to go on a diet for that reason. Again, decide what you do want. You want a stronger body, a healthy relationship with your body image. When you go after what you do want, rather than focus on what you don’t. You get one step closer to your health questions answered. They do work if you want them to.

                                        An important note to this health questions about diets – Never ever put your health in harm’s way. To live healthier is not about starving yourself. 

                                        Health question number two, how do I get to the gym?

                                        I have to be completely transparent and honest about this. I really dislike the gym. Don’t get me wrong, if it works for you, enjoy it! But I don’t like being in that environment at all, it doesn’t suit me.

                                        What is your goal?

                                        However, if you want to go to the gym, firstly, be clear about what your goal is. Is it to be stronger, is it to get in shape or maybe you just want to do something on a weekly basis? If you are clear about your goal, it will be a lot easier to achieve it.

                                        Whatever you want to achieve remember that Rome wasn’t built in a day. I know I know, it’s boring. But really sustaining change will only work if you keep being consistent over time.

                                        Sustainable choices

                                        If you want to make a change don’t go from zero to every day. You are setting yourself up for failure, which will only set you even further back. It has to be sustainable. What does your life look like? Where are you at? And then decide from that what’s realistic for you.

                                        Small changes that you actually do implement are what will be the most sustainable over time. Maybe decide that taking the stairs, going for a walk during your lunch break is enough for now. Or that you really like running and that twice a week that is what you will do. Whatever you choose, choose what’s right for you and make yourself a priority.

                                        Time management and accountability

                                        For a very long time, I was a single parent. Going to the gym, running (honestly, if you ever see me running, run too. Because someone is chasing me.) or going to a yoga studio was out of the question. I worked full time and after my son was asleep I couldn’t go anywhere. That’s right I was stuck in my house. Now there are a lot of things you can do in your own house. I found fitgirls and I could join a challenge with others who kept me accountable but be in my own house and their concept really spoke to me at that time.

                                        A lot of people need that in order to take those first steps, someone who holds you accountable. Find that group or friend and ask them to help you. I have found that by just saying the words I actually get the motivation to follow through.

                                        Health question number three, I don’t want to, but I need to

                                        Stop. Just stop. If you do not want to do something chances of following through is very slim. Even if you intellectually realise that you should be doing something it’s not the same as actually doing it.

                                        Firstly, identify why you think you need to do something. What is it that you think you should or shouldn’t do. A lot of times people do things because they think it’s expected of them. And that they will disappoint someone if that expectation is not met.

                                        Secondly, change your mindset. Sometimes just doing something different for a few times will change the way you see things. Maybe you have tried something in the past and you didn’t like it. However, now it is something that you enjoy doing.

                                        Sometimes viewing the problem from a different angle makes you realise that it isn’t a problem at all. And you do want to do it.

                                        Want to read more about motivation? Try this article. Or maybe healthy food is your thing?


                                        Classic New York Cheesecake

                                        Classic New York Cheesecake

                                        Sometimes a classic is just that a classic. This classic New York Cheesecake is one of my most requested recipes amongst family and friends. And every time I want to change it, they all say no. It’s perfect the way it is.

                                        Now, I won’t say it’s very simple to make. Because frankly, it isn’t. However, once you have mastered the Classic New York Cheesecake you will get requests for it over and over.

                                        Time is the key to success

                                        The New York Cheesecake is not very complicated to make, although it takes to time. One has to be patient. Especially in order for the Cheesecake not to crack.

                                        The part of the recipe where it says you have to leave in the oven for two hours, first with the oven door closed than with the oven door open is a crucial part to succeeding with this Classic New York Cheesecake recipe.

                                        Overnight is the easiest way

                                        Usually, I make the cheesecake the night before. Therefore it’s easy to just let it rest in the fridge overnight. I have done it the same day as well, but I think it’s far too stressful that way.

                                        Room temperature

                                        I can’t stress this enough. When all of your ingredients are the same temperature, room temperature the results will get much better.

                                        Classic New York Cheesecake
                                        Prep Time
                                        20 mins
                                        Cook Time
                                        2 hrs 45 mins
                                        Resting time
                                        6 hrs
                                        Total Time
                                        3 hrs 5 mins

                                        Sometimes a classic is simply the best. 

                                        Course: Dessert
                                        Cuisine: American
                                        Servings: 12 people
                                        Calories: 450 kcal
                                        • 150 gr graham crackers
                                        • 90 gr melted butter
                                        • 700 gr cream cheese
                                        • 2 tsp vanilla powder
                                        • 330 gr icing sugar
                                        • 3 tbsp flour
                                        • 1 tbsp lemon zest
                                        • 2 tsp lemon juice
                                        • 200 gr sour cream
                                        • 1 tbsp icing sugar
                                        • 1 tbsp lemon juice
                                        1. Set the oven to 160 C/fan and place parchment paper at the bottom of a springform.   

                                        2. Melt the butter and use a mixer to crumb the graham crackers. Mix with the butter.

                                        3. Distribute the crumbs at the bottom of the springform. Bake in the middle of the oven for about 10 min. Let it cool. 

                                        4. Raise the oven temperature to 250 C/fan.

                                        5. If you have a kitchen aid or similar it's time to get that baby cracking. Whisk the cream cheese until smooth (about 2 min.) Add icing sugar, flour, a pinch of salt, vanilla powder, lemon zest and juice. Do this slowly, in order for the batter not to be filled with lumps. 

                                        6. Add one egg at a time. Make sure that they are at room temperature. Lastly, add the egg yolk. Make sure everything is mixed evenly. 

                                        7. Butter the sides of the form. Cut strips of parchment paper to fit the sides of the springform. Place them edge-to-edge. Butter the stripes with melted butter and attach to the sides. This makes it a lot easier to remove them later on. 

                                        8. Fill the springform with the batter. Bake in the middle of the oven for 10 minutes. 

                                          Turn down the heat to 110 C/fan. Put the timer for 25 minutes. Turn off the oven. Let the cake stay in the oven with the oven door closed for 1 hour. 

                                          After 1 hour open the oven door and let the cake cool in the oven for additionally 1 hour. 

                                        9. Meanwhile, mix the ingredients for the topping. 

                                          Mix the sour cream, icing sugar and lemon. 

                                        10. Take the cake out of the oven and spread it evenly on top of the cake.

                                        11. Cover the cake with foil and let it rest in the fridge for about 6 hours. 

                                          Take it cake out of the fridge, place it on a serving platter and decorate. 

                                        New York Cheesecake

                                        If you like this recipe or have any questions at all please free to leave a comment! And please press the share button too!