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. ♥

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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!!

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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.