Wednesday, 8 November 2017

Uni: what I eat in a day + Life Update: University!

Hello, lovelies!

I can't quite believe that I'm saying this, but I am at university!! Summer is definitely over, though the weather here has actually been so beautiful - and I'm experiencing my first ever autumn, where the leaves are gorgeous and red and crispy and they're EVERYWHERE. I'm studying nutrition and dietetics at the University of Surrey and I'm writing this as I get ready to go to one of my *ahem* least favourite lectures: biochemistry. I know that it may be obvious to some people that chemistry is the BACKBONE of a course that EXPLORES HOW FOOD REACTS WITH OUR BODY but I think I missed the memo :'( Anyway, I'm muddling along, and obviously not always healthily - sometimes, back from nights out with my mates, I'll binge out on dates and peanut butter (uhm... thank you god for kilo tubs) and I can definitely feel that I've filled out a bit. But that's alright. I'm also the happiest I've ever been in my life, so I'm not really too bothered. :)

Ok, here's a cheeky quick update on the food I've been having so far. I'll upload some of my less healthy days at some point, but I want to woo you all with my pretty pictures and the smoothies I slurp looking out of my window when I know I am late for my 9 am.

Monday, 6th Nov 2017

Breakfast: Banana-stuffed chard leaf with almond butter, strawberries, and the most delicious caramel-ly dates I have ever had in my entire life. They are from the THURSDAY MARKET here (I know. I know.)

Lunch: Sped off to lecture after leisurely banana leaf. Almost died when I found out the virology lecturer is French and completely hot. Enjoyed lecture immensely. Went back home to happily eat my fave, go-to lunch - half an avocado, lots of broccoli, a fried egg, my mustard dressing, and lots of seeds on top. Sometimes I even add sardines, which is complete heaven! Today I had it with the remainder of my sexy hummus.

Snack: Deliciously ella ball!! I love her with the zest of my entire being. She really disappointed me with her granola bars, though - I feel she is straying from her core ethos. Both the granola and granola bars have two types of sugar in them! They are pretty-sounding syrups, but if there's one thing I am learning so far, its that the pretty syrups - especially that coconut-blossom nectar - do almost the same damn thing to your body as that refined crap.

Dinner: my tomato soup (inspired from pret; will post soon!) with a bunch of sautéed mushrooms on top with half an avocado! And another egg. Because love.

Came home, did zero work. Had a (few) date(s) stuffed with PB and frozen raspberries that was HEAVEN. And some vanilla chai tea - need to post my fave teas on here!! Ok, I am super tired. Love you lots. Post soon. I will tell you about gospel choir, kayakking, cute boy from tesco, and also hopefully impart some cheeky nuggets of sage wisdom on dealing with newfound independence. Because tbh, still feels like I'm on bloody holiday.

xoxoxox Sam <3

Friday, 4 August 2017

Honest food diary #1

Hello, my lovelies. Long time no see - but I have finished my exams (!), done well (!!), and I am heading to my dream uni this September to study nutrition and dietetics!! So this summer, I am chilling out (read: being completely and utterly lazy) and I write this as I sit at my great-aunt's house after a day of baking! As I stuffed my face with completely non-healthy yummy things and simultaneously felt guilty and laughed and made gifs with my cousins, I realized: while I truly love eating healthy most of the time, its okay to sometimes just go with the flow, and if you are faced with sweet, sugary things one day (or in may case, quite a few days this summer) you can eat them. And its okay if you eat too many some days, or feel crazy full, or feel angry at yourself for eating too much. You'll find balance, but it takes a long time. I'll be honest - I find it really hard to find balance and sometimes I eat way too much! I'm working on that, and I'm also working on trying not to make so many of my emotions hinge on the food I've ate that day. When I splurge like this, I often feel ashamed of what I ate, just like many girls, and I think that needs to stop for all of us. Anyway, in honour of that, I am going to start writing a completely honest weekly food diary. Here goes, my lovelies.

August 2nd, 2017

7 am: Wake up! Today I had to wake up at an ungodly hour because baking had to begin early. I promptly fell back asleep.

7:10 am: Mother came in and found me comatose. Forced to wake me (her 18 year old, her legal adult. Hah!) up again in a gentle fury.

7:12 am: Ashamed to say I fell back asleep. As previously discussed: exams have sapped my self discipline.

7:20 am: Woke up by myself in a gasping shock when I dreamed of a cockroach crawling over my body. Dragged body out of bed. Beautiful and sunny outside and can hear ocean; this never gets old.

7:21 am: Drank a big glass of freezing cold water and rubbed my eyes. How the f*** did I wake up for school earlier than this?

7:22 am: Realize will likely be ingesting large amounts of sugary goodness today. Figure might as well try and do some kind of workout before we have to leave at 8, though I keep trying to convince myself that I don't have enough time.

7:30 am: Cheekily sidestep a 15 minute HIIT and settle on a 8-minute "ab blaster." Anything helps amirite?

7:38 am: Finish workout. Realize could have done more but honestly cannot give a flying fig.

7:45 am: Done with shower; feelin' fresh. Wolf down 2 pieces of watermelon and a fig!

8:30 am: Am at my great aunt's house. Am fed like a queen:

  • 2 pieces of  ftira (a flat, maltese seeded bread like a big, airy bagel) with kunserva + bigilla + olive oil 
  • 1 small baby sweet ftira with margarine; tasted like FLUFFY HEAVEN 
  • 1 raisin shortbread cookie
  • 2 rich tea biscuits
Disclaimer, kids: I don't even like regular, sugary cookies that much! But I did enjoy chatting with my cousins as we ate the cookies. Damn, those cookies are now on my ass. Whatever :)

9:15 am: Ready to BEGIN BAKING! We are making: coconut meringue slices and pasta frolla, Maltese almond slices, for our family Gozo trip next week. They are delicious and will be made in high volumes.

9:20 am: Have already sampled a glace cherry and a bit of raw pastry (!!!). Am unsure as to what is wrong with me; my sweet tooth is more like a sweet monster living inside my body.

11:30 am: Baking is OVER! Have ingested catastrophic amounts of sugar! Enjoyed thoroughly! Bonded with my great aunt and sister farted while rolling pastry. 

Have surreptitiously fuelled self with: 
  • Bits of raw pastry
  • Balls of almond filling
  • 1 raw pasta frolla (!!!!)

12:00 am: Continue baking the goods, as our old oven can only take one tray :'( 

2:00 pm: Lunchtime! Have told self that will not eat, as I am truly not hungry. 

2:02 pm: Have caved. Am now eating: 
  • Pasta integrale (gotta get that fibre in amirite?) with gbejna (maltese cheese) and tomato sauce. So good!
  • Half a piece of bread (I am a carbohydrate monster)

2:30 pm: Sweep the floor. 

3:00 pm: Taste the baked beauties for quality control. 
  • Two pasta frolla
  • 1 coconut slice
  • 1 piece jam tart
Quality is unassured as pasta frolla is quite hot still. Assume two minutes is satisfactory cool down time. 

  • Third pasta frolla is purloined and snaffled. 

3:30 pm: Lie on soft sofa in concussed, pregananant state. 

4:30 pm: Food baby begins to subside. Swear will not eat dinner; how could I possibly? 

9:30 pm: Goaded into eating dinner. 
  • 2 slices of pizza with a hardboiled egg sliced on top
  • Tomato salad with balsamic
  • 1 choc stick filled with ice cream
  • Slices of watermelon

10:30 pm: Dance party! Dance like a wild woman with my sisters to smash hits such as "Attention" by Charlie Puth. Find shaved eyebrow alluring. 

11:00 pm: Horrifyingly, find dance party has alighted an appetite in me. Squash it down and fall asleep. 

12:00 pm: Wake up to my cousin writing "Legal adult" on my forehead and scribbling a unibrow between my eyebrows. 

12:01 pm: Am too tired. Fall asleep again. 

Saturday, 3 September 2016

Fruit-sweetened, gluten-free, vegan coconut-berry cake

Hello, my lovely friends. Would you like to have a slice of this beautiful, tender cake studded with raspberries and happiness? Oh, you do? Hah - I have eaten it all.


I have just began school, and thus cake has never been so needed. 

Yesterday was Friday, thank the gods, and I faffed around for like 2 hours in the kitchen making this cake!! Don't worry, though: it actually takes about 10 minutes for a normal person. I'm just a very slow (words like annoyingly sloth-like have been thrown around) human in the kitchen. It was so worth it, though! I'm pretty sure this cake is my favourite thing, like, ever. I used rice flour because that is what David from Green Kitchen Stories used, and he is awesome, but I'm pretty sure you could sub with wholewheat. The texture is so tender and moist, and while remaining light and fluffy, the ground almonds give it a substantiality and a delicious nutty flavour. Along with the light coconut undertones, and just a smidge of lovely cardamom, I am in heaven. The NO SUGAR (what??) element and the bites of juicy red berry you get in the cake are just too much. 

Unfortunately (or fortunately?) my littlest sister refused to try it on account of it "looking like burned porridge." But I think all porridge should get love. So behold the beautiful burned porridge cake!

Berries are excellent for your body, as they have an incredibly low sugar content (plus, they're so pink and purty). They're also full of antioxidants that can help you relieve stress (I'm not sure if this is somewhat lessened by the fact that they have been dunked in cake batter). Also, since only dates, banana, and berries sweeten the recipe, there is no added sugar. When we have such beautiful, sweet fruits surrounding us, why do we need to eat sugar that we have processed ourselves? I'm not talking cut out ketchup (mmm), and go on a sugar detoxification rampage, because being too crazy about not eating extra sugar is just exhausting, and when you're exhausted you won't want to continue! It's our lifestyles that we need to change. Sugary drinks (the #1 obesity contributor), chocolate bars, anything processed; that's where the problem lies. To be honest, as long as you're making your own cakes, meals, and more cakes, you are so on the right track! Anything made at home is way better than what you'll find at the supermarket. You don't have to freak out and start making vegan, no-sugar stuff (though I do support this! :). Just focus on whole foods, that make you feel GOOD after you eat them. 

Like this cake. 

Look at that face! That is the face of joy. AND I got to eat her berries (she is averse to anything moist). A win-win situation, my lovelies. 

Can I please mention the labour of love that went into this? My kitchenaid blender (DO NOT buy one) released a firework show of sparks into my peach smoothie the other day, and thus I had to grind almonds with only a marble rolling pin and a little hand blender. But it totally worked. 

 Delish texture shots. 

What more can a girl ask for? 

Only someone to share it with. 

But before you get any ideas, those two slices were for me. 

Peace out, my lovelies! Have a fab weekend xo 

VEGAN COCONUT BERRY CAKE (adapted from the lovely Green Kitchen Stories, Elsa's cupcakes) 

3/4 cup almond 'butter'milk (3/4 almond milk, 1 tablespoon lemon juice) 
14 dates (if dried, quick-soak in hot water for 15 mins and then de-pip) 
1 cup ground almonds
3/4 cup rice flour
1/2 cup desiccated coconut 
1 ripe banana
4 tablespoons coconut oil
1/2 tsp cardamom
2 tsp baking powder
1 tablespoon vanilla extract
1 pinch salt
3 chia eggs (3 tablespoons chia + 11 tablespoons water) 
Handful raspberries

1. Preheat the oven to 180 degrees celsius. 
2. Mix all the dry ingredients together.
3. Whizz the dates to a paste. Using some of their soaking water can help, and doesn't dilute flavour too much!
4. Add in your peeled banana and coconut oil to the dates. 
5. Add the date mixture and the chia eggs to the dry mixture. I know my chia egg recipe is a bit off from the norm, but I find it to be a much looser egg that works better in baking. 
6. Stir it all together!
7. Put in a 12-inch circle pan and stud with raspberries. 
8. Bake for 27 minutes, or until golden, and a knife inserted in the middle comes out clean. 
9. Try to wait for it to cool, and then devour!! 

Note: this would taste lovely if topped with banana + peach ice cream. Oh man. 


Thursday, 18 August 2016

Chocolate-orange frozen bananas

I don't really have any chocolate recipes on this blog yet. It's high time, friends. Let's stuff our faces.

Whenever these babies are in the fridge, I just can't stop myself. Well I can, really, but I don't want to. They're so simple they make me wanna CRY because I can legit make them in 5 minutes and then eat them immediately, or freeze them to make 'em like ice cream. I kid you not. The chocolate is orangey and silky against the creaminess of the banana, and taste excellent in quick succession.

Very quick succession.

But I'm sure they don't mind.

Mmm, summer continues to be delicious. Today the sea was so wild and beautifully moody, and I watched it stormily from my room as I sat on my ass and studied. I had this romantic vision of me going down to the beach across from my house with a cute sweater all pulled over my knuckles, a good book in my chipped-nail-varnish tumblr hands, and a thermos of hot black tea.

But lol I tried to go and they wouldn't let me go. I forgot we're not allowed to bring food in, because there's a restaurant on top :( :( And it was so hot, so I started sweating. A lot. And I had to study biology. A lot of that, too.

So I settled for staying at home. And eating these pops.

xo sam

Frozen Chocolate-Orange Banana Pops


Raw Chocolate:
2 tablespoons coconut oil
2 tablespoons cacao
1 tablespoon maple syrup
Zest of one orange
Juice of half an orange

Banana pops:
2 bananas, sliced in half horizontally and quartered

1. Mix all together in a bowl.
2. Dip bananas in beautiful mixture. Warning: the orange juice makes the chocolate go a little lumpy, but the flavour is worth it.
3. ROLL IN TOPPINGS! I enjoy using broken up walnuts, pecans, almonds, and raisins so it tastes like a fruit & nut ice cream. But desiccated coconut, coconut shavings, goji berries, cranberries, and really anything you want would probably taste awesome too!

*I often double, triple, or quadruple this recipe to make a biiig batch of banana pops :)

Saturday, 6 August 2016

Strawberry, coconut & banana popsicles

Boy, do I love a good popsicle. And these, my friends, tick all my boxes. 

They are icy and delicious and fresh and perfect for summer. Also no sugar and no bad stuff, so I can eat the whole tray, right?

This is the fun part of being vegan. I can eat a freaking HUGE bowl of salad with yummy dressing and hummus on the side and feel totally satiated and happy and not overfull. I'm not saying this in a TEEHEE I CAN'T HELP IT I'M SO HEALTHY (Laura Miller TM. I love her so much) way but in more of a I LIKE TO STUFF MY FACE HOW CAN I DO IT WHILE STILL BEING ABLE TO FIT THROUGH DOOR. Ya know? Anyway. These are popsicles. So like frozen strawberry salad.

They were gone so fast, I didn't even have time to say "I love you."

When I was little, there was a fridge in our big garage next to our yellow house, and it always contained popsicles. Green ones that tasted like lime, blue ones that tasted of blue, cola ones, and my most favourite: pink ones with a creamy ice cream middle. OMG THEY WERE SO GOOD.



I have a little obsession with pink.

Anyway. Make these popsicles. Love life. Live good.

xx sam

Serves: 8 (depending on your popsicle mould)

Banana layer:
2 frozen bananas
1/2 can coconut milk

Strawberry Layer:
1/2 cup frozen strawberries
Juice of 2 oranges

1. Blend bananas and coconut milk together. Pour in mould.
2. Blend strawbs & oranges. Pour in mould.
3. Freeze, baby, freeze!
4. Eat happily.

Thursday, 4 August 2016

Delicious zucchini-banana bread (absolutely no sweetener/sugar!)

Hello, everybody!!

I am sorry for the little hiatus. I've been scrambling to finish my extended essay, which I gave in two days ago (whoop whoop!) and lying on the beach.

I love summer. I'm drinking my water out of big-ass jars as I do a little bit of maths homework, a lot of daydreaming. I'm also so frustrated with myself because I had my mind made up to be so productive this summer, but instead I'm just loafing around eating the sugary vegan cookies that my Mum bought that AREN'T EVEN THAT GOOD, and trying to evade another breakdown that results from thinking about all the artwork I still haven't started. It seems insurmountable, you know? I know there are so many more problems out there, though, so I just have to remember how lucky I am to have two arms and two legs and the ability to move and do whatever I want.

Anyway, I made this awesome zucchini-banana bread today which is SO FREAKIN' GOOD because it has NO SUGAR (apart from a bit of vegan dark chocolate) and such a lil' bit of coconut oil. It's so moist and yummalicious, you'd never guess it was healthy. I hope you all love it. I personally hate finding a delicious-looking no-sugar  cake and then finding out it has a ton of maple syrup in it!! Not today, friends. Not today.

Just look at that moistness. What's not to love? I made it yesterday and there is only a sad little wedge left. My family are animals.

On another note, I am trying to do yoga everyday as it is too hot to go an run outside (and I'm a lazy lump) and I LOVE IT! However, I am as flexible as a board and as graceful as a truck, thus becoming a bendy, glam yogi will be a long journey. But I can now touch my toes!  :)

Peace out, lovelies!



1/4 cup coconut oil
2 mashed, ripe bananas
1 grated zucchini (a little round one, or a small long one, will make about 1 & 1/2 cups)
1 teaspoon vanilla extract
1 & 1/2 cups all-purpose/wholewheat flour (they really are interchangeable. I love them both! Pictured is the all-purpose)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
A shake of cinammon
1/4 teaspoon salt
2 big squares of vegan dark chocolate, chopped

1. Preheat oven to 180 C
2. Sieve all the dry ingredients into a bowl.
3. Add all the other ingredients and gently fold.
4. Put all of that in a pan! A round 9 & 1/2 inch pan will bake up in 35 minutes, while a 9 inch loaf pan will take about 40 minutes.
5. Eat all! After all, after a whole cake, you've had 1 and a half veggie servings for the day ;)

*loosely adapted from the eggless cooking bae,

Love sam x

Wednesday, 6 July 2016

Sunshine Granita (carrot, orange, peach, pineapple)

Ughhhhh this granita tastes like sunshine! Which is fitting because... SUMMER IS HERE, MY BABIES! I am incredibly happy. Guess what? This crazy lil woman (that would be me) passed all her exams! So the mint hit stress-borne smoothie was unneeded (hahaha. Such lies. We all need it). In celebration of this beautifully sticky summer that is stretching in front of us, eat frozen carrot granita. Nom nom. It is lovely and fresh. And also orange. You can only taste the carrot pulp a little, because when its frozen the texture really changes, but if you're really picky about that you can strain it. However, keepin' all the pulp in really amps up the nutrition and you feel like an orange goddess while chowing down. And really, who doesn't want that?

On another note, I just recently went to France with my Dad, sisters, and lil brother. It was really stressful sometimes, because taking care of my little brother is a big undertaking, but it was also so lovely in the morning when I'd wake up to his little face next to mine, shouting "FAM! WAKE UP!". Ahh. I'm going to do a post about vegan and not-so-vegan eating in Normandy soon, so stay tuned! And eat granita. Lots of granita.

xx Sam


2 carrots
2 tablespoons canned pineapple
Juice of 4 oranges
1 peach

1. Peel and grate the carrots.
2. Chuck all the lovely stuff in a blender.
3. Blend to your heart's content (or until everything is smooth).
4. Pour into a container and pop in the freezer. Stir every hour until frozen.
5. Serve immediately. However,  you can also make this in advance and about half an hour before you serve, take this out to melt a little, and then cut it up into slabs and re-blend. It'll turn into a granita-ish texture. I've tried both, and I loved both ways. The second way just means its a lil more chunky.