Sometimes I just get into the kitchen, throw some stuff together and see whether it’ll turn out or not. Most of the time that last options applies to my baking experiments but this time it was a win.
So a while ago, right after my move back to Belgium, I went grocery shopping with my parents. You know, to get them goods I highly needed after having my own kitchen for a while. And so it was I came across a jar of pumpkin seed butter. Never tried it, never came across a recipe with it before. But I was highly intrigued, as it usually goes.
My love for coffee is not a very well-kept secret now, is it? Well, I didn’t intend it to be because if we’re honest, coffee is love, coffee is life.
Ehm carrot cake in a brekkie version, need I really say more?
I feel slightly ridiculous even posting this recipe, it’s so damn easy and I feel like there are already tons of chia pudding recipes out there, but this one? Oh damn.
You might have noticed that I’ve been posting a lot of easy brekkies for on-the-go lately. Well, that’s mainly due to the fact that uni life’s pretty busy and I’m always running from here to there and more often than not, I don’t break my fast at home. Luckily, there are a ton of yummy quick options such as these overnight oats.
Having been on Erasmus near Bologna, I visited this gorgeous Italian city multiple times. I’m honestly in love with the city, so I figured it deserved its own blog post.
As I’m sitting here behind my laptop this cold, rainy March 2nd of 2018, I’m remiscing on life in Italy. On top of the drooly weather, I’m lying sick on the couch with the flu. Oh sweet Italian life, where did you go?
First WIE! And we’re starting of with a very weird, hectic and busy week right away. On the 4th of Feb I moved back to Belgium after spending a semester in Italy. I moved back in with my parents, I have to share a kitchen with my family again and can’t cook for myself every evening anymore (sad sad sad, I loved cooking for myself).