clean food

Simplest Winter Salad with Pomegranate, Feta & Balsamic.

I make a variant of this salad throughout the year; the only thing that changes is the fruit I use. In winter, the vibrant jewels of pomegranate make this absurdly simple dish feel totally special. It requires no fuss or pretense, and barely needs directions. Instead, the flavors do all the work. 

Get the recipe (plus a viral video for the most genius pomegranate deseeding method ever) here!


When I was a teen I felt a nasty mixture of guilt, shame and hatred when ever I ate junk food. This damaged my confidence quite a bit and gave me a very negative mindset.

Since then I’ve taught myself some Things…

  • It’s OK to treat yourself now and again- it’s enjoyable and it helps with cravings.
  • Don’t aim to be “Skinny” aim to be happy and healthy.
  • Only eating salad or under eating is extremely unhealthy. Balance is the way to go.
  • One day of unhealthy eating wouldn’t make you gain weight, one day of healthy eating wouldn’t make you lose it either.
  • But never be scared of a little weight gain, numbers aren’t important. There are much worse things that could happen to you.
  • Don’t let food control your life.

now, with this wooden bowl, i’m a perfect food blog 
k bye

yesterday dinner was arugula, cherry tomatoes, white beans and corn salad + sauteed veggies + hummus, seasoned with evo oil, salt, parsley, pepper and lemon juice, matched with brown rice cakes and followed by an apple

Hers: snacky lunch plate with

-Avocado on seeded spelt and rye toast with paprika and lemon
-Cherry tomatoes and cucumber
-Mustard topped salmon slice
-Hard boiled egg
-Blueberries and almonds

Beautiful and delicious.

i wasn’t in the mood to go to school, so my granny left me at home. 

lunch was this delicious plate of wholemeal pasta with evo oil, pepper, fresh cherry tomatoes and basil + an orange

food, animals and family are the real joy of life, then comes money


Roasted Vegetable & Rice Bowl 

Simple meal prep. Eat your veggies.


2 large sweet potatoes, diced 

1 large zucchini, diced 

2 medium tomatoes from the vine, sliced 

Seasoning blend (you may or may not use all of it) - 2 tbsp of each: kosher salt, black pepper, dried Herbs de Provence, dried basil, granulated onion, and granulated garlic 

Olive oil 

Cooked brown rice 


Preheat the oven to 420 degrees Fahrenheit. 

Line a large baking sheet with parchment paper. 

Line the tomatoes in a single layer on to the baking sheet, drizzle with olive, and season with seasoning blend. 

In a large bowl, combine zucchini and sweet potatoes and coat in olive oil. Season with seasoning blend and toss to coat. 

Dump the mixture on to the baking sheet and spread into a single layer. 

Roast for 40 minutes or until sweet potatoes are fork tender. 

Assemble bowl and serve while warm.


High carb, low fat vegan lunch: Italian noodles cooked al dente, topped with olive oil - sautéed veggies, as well as fresh lemon and and creamy white balsamic vinegar. Served everything with half an avocado. It was tasting fabulous - the contrast between the creamy avocado and vinegar with fresh veggies and sour lemon was simply amazing! xx

Yesterday dinner was a nourish bowl made of lettuce, broccoli, cauliflower, bell peppers, carrots, green beans, chickpeas, fennel, oil-free low-fats homemade potato chips + hummus, seasoned with evo oil, salt, pepper, parsley and lemon juice I forget to take a picture of tonight’s dinner ahaha c_c i’m always hungry to die after my afternoon naps! It was a chickpea burger with a side of lettuce, fennel, carrots and chickpeas salad + green beans, seasoned with evo oil, salt, pepper and lemon juice (as usual), i also had some brown rice cakes and then an apple