iHey! Recently I’ve been getting a few asks about healthy snacks while studying, so I thought I’d make a post about healthy eating while studying. I hope this helps!

Eating Healthy



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I have been trying to perfect this recipe for years now, and after searching and sifting, I think I finally got it pretty nailed down.

The Perfect Baked Sweet Potato Fries

preheat oven to 450 F

1 large sweet potato, cut into ¼ inch fries // toss with 1 tbsp corn starch // toss into colander and remove excess // toss with 1 tbsp olive oil // add pinch of cinnamon + pinch of chili powder // toss toss toss 

spread on baking sheet lined with parchment paper. use two bakings sheets if necessary - it’s important the fries have enough space in between them so they don’t steam each other and they can get crispy

bake for 20-30 minutes on 450

sprinkle with sea salt 


Healthy Frozen Yogurt Blueberry Snacks

GUYS look. They’re ready! I already ate like a million of them, they are D-E-LICIOUS! 


You need:

  • Blueberries
  • Greek yogurt (if you want, you can add honey or stevia)
  • Skewers or toothpicks


1) Dip the blueberry by using a toothpick into the yogurt 
2) Place the coated berries on a plate
3) Put the plate in the fridge
4) Let it freeze until the yogurt is frozen! :) (this will take approximately 2 hours)

🌿Green smoothie~ kale, lemon, clementine, frozen pineapple, frozen banana
Layered with oil free granola, + the freshest blueberries & strawberries

IG LilaInTheSkyWithDiamonds

For our post workout lunch we headed out for vegan sushi! We loveeee dipping them in organic coconut amminos! Seriously try it guys! It’s a great alternative to soy or other high sodium sauces. And if you haven’t seen our newest VLOG, check it out guysss! Link is on our page. 

I cannot recommend this chia jam recipe enough, it only takes 5 minutes to make (needs a couple hours in the fridge though), it is super healthy and it is so tasty and versatile – I love to add it to pretty much everything! You can use whatever berries you like and have available, this time I made it with homegrown black currants, red currants and blueberries from my parents garden and it turned out so good – sweet and with a subtle taste of vanilla, but still a little sour as well.

Find the recipe on the blog: