I had avocado toast for my last breakfast in Bangkok, and the perfect Avocado Toast is not a humble affair. It is a symphony of tomato tepanade topped with thick slices of avocado, seasoned with salt, pepper, chilli flakes, a liberal squeeze of lemon and finally a dash of tabasco sauce, all on toasted whole seed sprouted bread. When time is limited, we have to make the moments we have memorable for ourselves, and a little time and effort is never misplaced when making food memorable.

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My bowl looks a tad bit messy today, because I was in a hurry… but breakfast was tasty nevertheless:

Double vanilla chia porridge made with vanilla soy milk and topped with a banana, fresh blueberries, frozen raspberries, apricot kernels, a sprinkle of coconut flakes and a drizzle of maple syrup. ♥


Oh, and that’s been my breakfast last sunday:

Vanilla porridge with a banana, an apple, frozen strawberries, dried mulberries, almondbutter and fresh almonds. Yum ✿

Good morning beautiful people! 

I realized only recently that my blog, originally intended as a platform to share my lifestyle, has turned into nothing more than just a smoothie journal. Haha. I hope to change this in the upcoming months! I want to be able to share more of myself and the things in my life (other than my breakfasts) that make me happy. I promise to do better to connect with more of you and see some of the things that inspire you as well! Today’s breakfast was a chilly bowl of mango cherryberry banana ice cream topped with fresh raspberries, sweet coconut flakes, and chopped medjool dates. This combo was so fluffy and delicious I encourage all of you to try it out. Let me know what you think! 

2.5 frozen bananas 
3/4 cups of chopped frozen mangoes
20 large dark frozen cherries
3 chopped large frozen strawberries
1 large tbsp of organic almond butter
1 tbsp of Chia seeds
1 tsp of maca powder
Add organic vanilla almond milk 

Add ice Blend until fluffy. 

Top off with your favorite berries and enjoy!!


the perfect breakfast

avocado toast with flax seeds
cooking time: 10 minutes

2 slices gluten free toast (udi’s + johann’s are my favorite brands)
1 ripe avocado
½ tbsp ground flax
½ tsp olive oil
½ lime, juiced (optional)
sea salt

1. toast bread
2. while toasting, gently smash the avocado with a fork
3. spread avocado on toasted bread then sprinkle with flax seeds + sea salt to taste
4. drizzle with sea salt + lime juice

A breakfast of soy-yogurt with strawberries, grapes, japanese persimmon, mango, passionfruit and mangosteen: I’ve found that eating tons of fruit for breakfast just makes me feel really refreshed and clean for the day. Soy-yogurt/yogurt days are days when I have too much to do, and today the “too much” comes in the form of this 72 hour writing placement test for my university next year. No wonder I find solace in food.