Another year has gone by in the blink of an eye, making it feel surreal that I'll now be 27 years young. I remember all the plans I had for the upcoming year just after turning 26. There were so many things I wanted to accomplish. Things didn't go quite the way I imagined though, which I've come to realise is okay. Sometimes life takes us on several detours and where we end up may not be where we expected at first but luckily, there are many lessons that can be learned along the way.
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Oh my, do I love cold salads during the summer. And especially the ones that taste more than your basic salad with lettuce & veggies, which leave you hungry again not long after. I came up with this recipe by accident when playing around with different ingredients, just flowing through a cooking session without a set agenda. It's similar to an asian salad but done in a healthy, plant-based version.
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Last summer, Robin and I took an unexpected trip to the south of France. I've been long wanting to go there so my excitement level was beyond measurable when we found a long weekend that would work for the trip in the last moment. In my mind, the south always seemed like a fairytale with endless lavender fields, winding countryside roads, and picturesque homes. It turned out to be just that and so much more though.
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Spending two weeks in Guadeloupe together with a group of friends and Robin had been paradise so far until an incident occurred on our last day. It was quite the dramatic one to say the least. You always hear about these kinds of crazy things happening around the world but somehow you never really think it's going to happen to you. And even when it does, it doesn't seem real but I wanted to share because maybe it can help someone else save this from happening to them. Trust me when I say that nobody else needs to experience free falling from waterfalls! ;)
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![10-minute healthy dinner, the best kind of fast food.. WOOP WOOP. 💃🏼
•••
[what you'll need]:
- vegan pesto
- buckwheat pasta
- zucchini
- green onions
- sunflower seeds
•••
[the how]:
- prep pasta according to instructions
- chop zucchini and grill on top of coconut oil
- one browned, throw in green onions and pesto, mix & cook all together for about a minute
- add all together in a bowl, sprinkle sunflower seeds & a splash of olive oil on top
•••
it's also vegan + makes great leftovers for next day lunch.🌻 (maybeeee just don't add two huge cloves of garlic into the pesto like i did though ☠️🙊)](https://static1.squarespace.com/static/549c460fe4b0fe85d85d246b/58e54f456b8f5bd081d3ef04/59a88a81047d59b359708241/1504217750224/)
![that one time at a wedding in the south of France. 💙🌿 it was gorgeous af [to say the least] in the countryside amongst endless rows of vineyards & olive trees.. real life or fairytale? anyways big thumbs up for the photo booth for always keeping things real. 🙋🏼 && this girl also got to wear heels for the first time since the accident woop woop!! it didn't last long till i changed into pink beach flip flops but still A+ for effort ✌🏼](https://static1.squarespace.com/static/549c460fe4b0fe85d85d246b/58e54f456b8f5bd081d3ef04/599cb171448c8af62c22c6cb/1503441277947/)
