Healthy Fruit and Nut Quinoa Clusters [gluten-free + vegan]

Crunchy, sweet and prepared in no time these healthy Fruit and Nut  Quinoa Clusters are the perfect snack at any time of the day. Using only eight ingredients this recipe is vegan, gluten-free and optionally  refined sugar-free, too.

Fruit an Nut Cluster_6

Like I mentioned in Monday’s post this week is a short one – work-wise at least. Everything else would be less than happy. Weeks already aren’t long enough as is but I digress. What happens when you’re off work for the remainder of the week? Right. You’re finally getting back into blogging and pre-writing post more as well as tackling multiple tasks around the household with ease. Only not. Wishful thinking, really. I know I can’t be the only one who has the biggest aspirations for the days off – and awakens to the harsh reality of hardly a thing checked off the to-do list by the end of day one. That was me yesterday evening.

Fruit an Nut Cluster_5

Why I’m telling you all of this? It’s how this recipe came about. I’d actually meant to get up relatively early and finish a post on a topic that has been on my mind for a while already. Yet perfectionism got the best of me and I couldn’t finish it. Instead, I spent my time reading and being lazy relaxing because the weather was too amazing to clean my apartment. Bad conscience caught up with me at some point so I multi-tasked on cleaning some of the chairs on our terrace [gross!] – and these Fruit and Nut Quinoa Clusters.

Now you might think these look familiar and you’re right: today’s recipe is adapted from this nut brittle that’s already good as is. But we as bloggers [and perfectionists] can never let good be enough, right? My recent first-time purchase of puffed quinoa – it was on offer, what can I say? – played into this nicely as I knew I needed to use it in a recipe. Add into this all that my sister has been asking me for healthier treats and her upcoming visit – a decision easily made.

Fruit an Nut Cluster_1

These are the lighter version of the Nut and Seed Brittle if you will. But not lighter in the diet-y sense. Just imagine some more airy crunch, almost granola-like [and we all like granola, yes?]. That. And a chocolate drizzle because: chocolate. Still healthy enough to eat any time of the day and with that granola aspect in mind you could totally crumble them up and eat as such. No judgment. And if you break them into larger pieces rahter than chunks: Copycat KIND bars* for a fracton of the price.

In case you’re wondering how they went down with my taste testers: my sister ate half the batch in one sitting  so  I think I’ll consider this another family-approved recipe. Me? No convincing needed in the first place and my mum wasn’t exactly vetoing a second batch, either. Find me in the kitchen then …

Fruit an Nut Cluster_3

Healthy Fruit and Nut Quinoa Clusters

  • ¼ cup pumpkin seeds/pepitas [30 g]
  • ¼ cup of slivered almonds [30 g]
  • ¼ cup dried cranberries or raisins [30 g]*
  • 1/2 cup puffed quinoa  [15 g ]
  • 1 tbsp of ground flaxseed
  • 1 tbsp maple syrup
  • 1 tbsp brown rice syrup or honey [25 g]
  • Chocolate for drizzling, sugar-free if desired – amount: however much you feel like
  1. Preheat oven to 320 °F/160 °C and line a baking sheet with parchment paper.
  2. Roughly chop both the almonds and cranberries.
  3. In a wide bowl, stir together honey and maple.
  4. In another bow, mix the almonds, seeds, puffed quinoa and cranberries. Add to the sirup mixture and stir to combine well.
  5. Spread the nut mixture evenly on your prepared baking sheet and press down firmly to ensure it’ll get all clustery.
  6. Bake for about 15 minutes, watching closely to avoid burning it. Baking times might vary depending on your oven.
  7. Melt the chocolate either in a double boiler or microwave.
  8. Let cool completely before drizzling chocolate on top of the clusters.
  9. Once the chocolate has hardened, break into chunks or bars.


  1. *the cranberries I used were sweetened but you can sub them for any dried fruit you like I wouldn’t recommend mulberries as I tried them in the batch pictured and they burned in places.

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.



Happiness-inducing today: Every time my nephew smiled at me. Not those times when he did while pulling my hair a little too strongly maybe …


Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

Healthy Nut and Seed Brittle [vegan + paleo]

A sweet and irresistibly crunchy treat packed with healthy fats and prepared in less than 20 minutes this Nut and Seed Brittle is the perfect snack or topping any time of the day. Paleo, gluten- and refined sugar-free plus with a vegan option it’s a treat [almost] everybody can enjoy.

A sweet, sweet reward. That’s what today’s recipe was for me several times over. Not only a sweet reward after my camera ate the pictures of my first photoshoot here and I had to reshoot in a hurry on Monday. But also a reward to calm down my anxious mind. While emotional eating is a serious and not so funny issue sometimes it’s nice to grab certain foods knowing they”ll make you feel better. Chocolate and peanut butter are go-tos for me and I was pleasantly surprised to see this Nut and Seed Brittle could rank right up there with them. Watch out, chocolate.

Nut cluster_3

A little story behind the making of this recipe: Like I mentioned a while ago my new job comes right along with a bunch of willing – unknowingly in some cases, I should say – test eaters for my creations. Or at least I was hoping so. After the huge success of these healthy Snickers Truffles at the office I wanted to let them in on their “luck” of being taste testers. One of my colleagues’ response? “Sure – if all of them are as good as these.” Awesome. Not at all setting me under pressure or being high maintenance, no? As much as I wish I could have just brushed this off and thrown together the wildest creations in my kitchen this did slow me down for a while.  This is in line with blogging for myself as it’s me putting myself under almost unbearable pressure to create only the best recipes and content – which is a recipe for desaster. I’ll never only write the most amazing posts or have no more kitchen fails but the constant stress has been persistent. Which actually is part of the anxiety I mentioned recently but that’s a topic for another post. You came here for good food after all ,right? And good food I can deliver. Over the top delicious food if I may say so myself.

Nut cluster_6

Vegan and refined sugar-free options.
Addictive. Oh, did I mention this before?

This is your new favourite snack, oatmeal/smoothie/yogurt topping or actually just favourite food. If I declare something in one league with chocolate it has to be over the moon good. No, awesome. It also disappeared in seconds at the office where there’s no shortage of candy at any time so that’s to say something if you don’t believe my judgement  [not blaming you; I occasionally create some strange but good combinations. Mostly good I’d like to think, though 😉 ].

Nut cluster_8

The fun fact is that my mind was spinning with ideas for more elaborate treats but in the end I remembered what I eat every day in anyway – flaxseeds, nuts – and took it up a notch. Honestly, I have to stop talking now because I’m getting hungry just thinking about it and you’re sitting at the edge of your seat to get the recipe, too, right?  At least you will after trying this. Mmmh.  End of story.

Healthy Caramel Nut and Seed Brittle

  • 1/4 cup pumpkin seeds [30 g]
  • 1/4 cup unsalted cashews [30 g]
  • 1/4 cup whole almonds [30 g]
  • 1 tbsp ground flaxseed
  • 1-2 tbsps dried cranberries, chopped*
  • 1 tbsp honey or brown rice syrup for a vegan version  [26 g]
  • 1 tbsp maple syrup
  • Pinch of ground vanilla
  1. Preheat oven to 320 °F/160 °C and line a baking sheet with parchment paper.
  2. Chop both the almonds and cashews.
    In a wide bowl, stir together honey and maple. Mix in vanilla.
  3. Add in the nuts, seeds and cranberries. Stir to coat everything in syrup.
  4. Spread the nut mixture evenly on your prepared baking sheet.
  5. Bake for about 15 minutes, watching closely to avoid burning it. Baking times might vary depending on your oven.
  6. Once done – the syrup should have bubbled up and set around the nuts in an only golden brown colour – remove the sheet from the oven and transfer the parchment paper to a plate to cool down. This step is important as the brittle would cook further on the still hot baking sheet.

*the cranberries I used where sweetened but you can sub them for any dried fruit you like.

Additional step: repeat above process over and over again. Because a) you won’t be able to stop munching on the brittle and b) everybody else will ask for more, too.

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

Nut and Seed Brittle


Happiness-inducing today: One of my German students working very well in today’s lesson and even getting excited about learning [we did “Umlaute” today]. It’s almost crazy how happy this made me after he was very inattentive the past weeks.


Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living
What’s your favourite snack containing nuts?

Fellow bloggers: Do you put yourself under pressure when creating recipes?

How many trials does it usually take you to get recipes right?


A weekend of traveling in food, rants and recovery rambles

Long time no talk or so it feels. Not to wish any days away but rather, I’d like to rewind to the weekend right now. I already alluded to my plans for it ever so slightly in Sunday’s post but today’s the day to talk about it a little more. Because while I can’t actually turn back time and experience it once more there’s a least the chance to use What I ate Wednesday and Vegan Wednesday to reflect back on the good food eaten.


As if I wasn’t snack-savy enough already train journeys bring out that side of me even more. Yes, tell me about how boredom eating isn’t healthy but you can’t deny that a journey of ~ six hours can get quite tiring and require some fuel. Even if most of the time is spent sitting and trying to ignore the annoying part of your fellow travellers. Dear parents, I know you think your children are the cutest ever but other people would agree much more if your little ones weren’t throwing fits in what  is a designated ‘silent’ wagoon. Okay, rant over. At least this way the attention was elsewhere and I got to snack on my favourites without any unwanted stares. Not that a stranger igiving me the looks would keep me from eating peanut butter on the train, though … Why, yes, I did. With a clean spoon I brought myself.

Bei Simone und in Pisselberg_April_Mai 181

And while I’m not usually into fake meats traveling has always been an exception to rules. Traveling down memory lane for a second here my mum would buy Müller split pots, mini sausages [back then not vegetarian], overly sweetened yogurts and other elsewise deemed unhealthy fare. Oh the joys! These days, I don’t miss  most of these foods. The snack sausages, however, have made a comeback – vegan, obviously. I’m not sure if they actually taste like meat because it’s been more than a decade since my last taste of it but they are a decidedly spicy and savoury snack in their own right.

Bei Simone und in Pisselberg_April_Mai 173

Breakfast on the day I travelled was another bowl of savoury oatmeal. It’s still a favourite going strong and I don’t see myself changing it up too soon. Aside from the break while at my cousin’s house. Oatmeal, yes, but savoury? That seemed a little too unsual – yes, I admitted it – for the one full day I spent there, though.

Savoury oatmeal_April

In case you’re wondering about lunch on Friday: it was the assortment of snacks pictured above plus some oatmeal I’d brought along on the train. Or that part of oatmeal that didn’t spill … fail.

Dinner that night … was the biggest challenge but also proudest [recovery] moment for me. Like I mentioned above I was hungry despite sitting for hours prior to my arrival at my cousin’s house. Originally, I’d expected her to be the classic bread-and-spreads for dinner person but she greeted me saying a hot dinner was waiitng for us when she picked me up at the station. But then I gave myself an inner mini pep talk because: What’s the point in sticking with the dinner you can eat every day if you get the chance of expanding your tastebuds with a dinner … ? Needless to say, I decided to face my fears [and yes, writing it out makes me feel ridiculous] and eat.

Bei Simone und in Pisselberg_April_Mai 140

Long story short: my cousin – about 95 % vegan and talented in the kitchen – had prepared a vegan stir-fry made from cauliflower ‘rice’, red cabbage, carrots and other vegetables fried in sesame oil and spiced with a generous amount of fresh ginger – delicious! Sides were brown rice [the best kind], a tahini sauce and fresh mango. Literally one of those dishes you can’t stop eating – and I didn’t. What’s even better is that my cousin used a [new-to-me] blogger’s recipe – so I can have it again at home. A winner for sure.

While I try to keep recovery posts to a minimum here for a few reasons this one was worth mentioning: my cousin – knowing about my ‘issues’ with food – commented saying she was surprised by how much I ate. Anybody in recovery will relate to the fact that’s one of those things not to say to people in recovery but this time I actually took it as a compliment. Traveling and eating food prepared by others are sadly still struggles for me. Yet this little weekend getaway proved all is not lost and I can work my way out and up there again.


… and I obviously ended the night on some chocolate. [recycled picture, though].  Because that’s another one of those habits I don’t see going anywhere soon.

Now that was one unintentionally wordy post and if you made it until here: thanks for reading. Don’t miss out on everybody else’s delicious creations!



Happiness-inducing today: Reflecting on the weekend and realizing how much better than expected the weekend went.
Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living
Which foods do you pack for long travel journeys/road trips?

The mango lottery: Does you agree it exists? Or any other kind of fruit that has a 50/50 chance of being hit or miss?





Oh, crunchy crunchety!

Oh, hi, we haven’t talked about food in a while, no? I’m a fan of keeping things  [semi-]regular  [interpret that whichever way you want to …] so here goes another What I ate Wednesday. I can’t promise I’ll be able to keep up the weekly or even bi-weekly posts but I’ll just roll with the flow and sprinkle in some food posts every now and then. Because we all need to eat and at least sometimes I actually remember/ am not too lazy to get out my camera.

One more note on the title of this post – or two, actually: a) I like themes and the amount of crunchy, crispy food made this a[n almost] no-brainer and b) I’ve been crunched for time [what’s new?]. No matter how little in general, though, there’s always time for food. Good food. Let’s get talking!

wiaw fall into good habits button

Breakfast. .. is such a classic over here I can’t wow you anymore.  How about we skip to snacks right there? Good. The first one is proof I can’t resist new products all the way even if they bite a hole into my budget before I can get a bite of them. Pretzel Thins, friends.  How good are they??! They’ve only been making appearance on store shelves around here since earlier this year. Too bad these are so. very.  good … I don’t like macro talk but: why am I even surprised they are? They’re crispy. Carbs.  Salt. A winning combination.

November - 2nd swoosh 109

While we’re at carbs,  salt and winning combinations let’s add cheese – I know Meg agrees. Gah. So good. I could easily write a whole post on this dish.  Actually,  I  will because this recipe needs to find its way into my personal recipe book. For now I’ll leave it at saying it is another autumnal dish with an addictive crunchy cheesy potato topping.  Who said healthy food was boring?  I’m a smidgen proud to say it got my mum’s seal of approval – a rare happening – when I prepared it on Saturday.  Another bonus of her stopping by – aside from the fact itself: help in shredding potatoes. And by help I obviously mean she did the whole task.

Crispy potato topping

On the sweet side another classic made an appearance again to save me. Save me  because the current intern at our office brought in storebought cake on Friday. Am I sensing a competition for employee of the month?  Watch out, friend, I’m up for it ;). Only I couldn’t be bothered to turn on the oven so no-bake it was.  Amanda’s krispie rice cereal energie squares have yet to disappoint me.  I’ve made them more times than I can recount and don’t think I’ve used the same combination of cereal twice so far. Though the best part is obviously that non-optional chocolate drizzle …

Chocolate drizzle_cereal bars

In its whole beauty below.  Preparing it Saturday night/Sunday morning was dangerous because I had to break of those imperfect bits and bites. Pre-breakfast nibbles of cereal bars? Why not. Probably mention-worthy would be that I just try to keep up the volume of cereal when making these, sub peanut for almond butter [more budget-friendly and there are no almond butter jars that haven’t undergone double-dipping action around these parts …] and omitting the protein powder. If the cereal mixture appears too sticky I’ll add some quick-cooking oats. Et violà: cereal bar perfection.

Cereal bars_whole


Wouldn’t you want me to be your colleague?! I hope my colleagues will appreciate the huge lot of work that went into these 😉 . [Edited: Demolished and my boss asked what kind of cake I’d bring tomorrow. They clearly hated these treats.]

And speaking of work that’s where I’ll likely be the moment you’re reading this so:

Happy Wednesday and see you again tomorrow for some Thinking out loud!



Happiness-inducing today:

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living


Are ’employee of the month’ run-ups actually a thing? Enlighten me! And: Do you think I’d win 😉 ??

What are your favourite treats to bring to work?

Pretzels, pretzel things, chips: what’s your salty snack of choice?

Call me the soup lady!

Hello there!

It’s been back to the grind for me these past weeks which means most of my day’s spent in an office. Which in turn means just one thing food-wise: soup for lunch! Luckily, soup isn’t soup so there’s still been some variety on this end. Be prepared for a lot of soup pictures in today’s What I ate Wednesday and in weeks to come. Just to spice things up a little – and because I’m nosey to see others’ office day meals and snacks, too – I’m giving you a peek into my usual packed eats. I hope Jenn‘s a soup lady fan, too. [Edited to add: I know she is – at least if balls are included.]


What I do know, though, is that Jenn’s a fan of well-stocked freezers. Unlike other people I don’t have a freezer [or anything worth mentioning unless shoebox-sized counts] stocked with all kinds of amazing leftovers to resort to for quick workday lunches. However, soup comes together almost as quickly – okay, that’s a lie and I’m jealous, Sarah and everybody else 😉 – and is easy to prepare in larger batches. Because as much as I like cooking and bringing my own lunch I’d rather not spend hours on it after work. Call me the lazy soup lady.

Chickpea dumpling stew_office version

Above is a modified version of my Chickpea Dumpling Stew/Casserole

which turned out to be not exactly office lunch/thermos-friendly. The dumplings obviously sank to the bottom and I didn’t have a spoon long enough to get them out until the end when hardly any broth was left. Easier to eat was this Chickpea Noodle Soup below that was yet another little recovery win. White pasta was a huge no-go for me and I didn’t have it again after my first meal at Vapiano. But for whichever reason I felt like having udon so I bought a package – end of story. Granted, I was a little disappointed at their taste because the nutty taste is the real reason I prefer whole-wheat pasta. Maybe one day I’ll get a chance to prepare this recipe I’d been eyeing for ages for a larger crowd because store-bought whole-wheat udon isn’t available over here.

Chickpea Udon Noodle Soup

A typical office lunch bag consists of – you guessed it – soup and a variety of snacks to [hopefully] satisfy whichever cravings will hit me throughout the day. For me it’s key to mix different flavours and textures to feel content with my eats. Always something fresh and crisp, something creamy/starchy, something savoury and a litte somethin’ somethin’ sweet. Today that was an apple [fresh & crunchy]


Call me odd but: chickpeas [starchy + savoury/salty] because I’ve been craving them like crazy lately. And they hardly ever fail to satisfy. If you think it’s weird: it’s the lazy version of roasted chickpeas and those aren’t an odd snack to bring to work, right?


… and one of my Peanut Protein Cereal Bars [salty and sweet] plus some unpictured chocolate [sweet]. It’s either something I didn’t notice before I started working or didn’t experience before but I get the need for something sweet in the afternoon slump [read: 3 or 4 PM] just about Previously I wasn’t comfortable with eating chocolate that early in the day – don’t ask me why, ED logic isn’t logical at all – but the little sugar kick is a savior for my nerves some days.

snack bar

Not to say I hadn’t thought the bars were good right after preparing them but I may or may not actually like them even better after a day [or two] in the fridge. An added bonus is that they got the sign of approval from my roommate, too. She’s a bit fussy about carbs at times but they key here is to stress they’re healthy and rich in protein ;). Which is funny because I tend to shy away from mentioning the ‘healthy’ aspect of whatever I’ve prepared unless people ask. Why make a big deal about it only to hear the ‘tastes good for being healthy’ when a dish just tastes good as is? Healthy or not: for more pictures of delicious food hop over to join the Vegan Wednesday link-up, too.

Happiness inducing today: Getting to take a short walk during my lunch break which sadly isn’t possible every day anymore.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

Tell me: what does your lunch and snack bag for work look like?

And help a girl out: What are your favourite filling vegan or vegetarian* soup recipes [preferably ones that don’t require a full restock of my pantry/lots of special ingredients 🙂]?

Do you feel the afternoon slump, too? How do you combat it?

* Sorry for anybody making non-vegetarian suggestions before I edited this. I still appreciate you taking the time to brainstorm ideas for me.

Looking back and moving on

Many of you will know it already: it’s National Eating Disorders Awareness [NEDA] week. It might say national but knowing the blog world and the fact that eating disorders affect people all of the world it’s needless to say it’s going to be international. For this What I ate Wednesday I’m going to share some recent meals and snacks as well as some reflections on the progress I’ve made over time. Thanks to Jenn for hosting!


Like I mentioned in my post on Monday I’ve been trying to figure out what works best for me in terms of my diet. There were some recent changes to my daily routine [sorry for being vague here for now] that in turn require me to deviate from my previous meal schedule. As in: no more snacking all around the clock. Sunday, however, was all about that. Mainly due to my breakfast of choice at first …


Don’t get me wrong: It’s not that the bread pudding wasn’t a tasty choice. But even with the bread in there going for a hig[er]-protein option instead of my usual bowl of oat bran didn’t do the trick. It took a lot more almond butter and more fruit on the side to get satisfied. Not for long, though. It wasn’t too long afterwards that I felt the need for a snack …

With recovery in mind this was a positive change for me, though. For years I felt like I needed to stick with the lowest calorie options. If I ate breakfast at all it was something I wouldn’t even consider anything close to a proper meal nowadays. And eating again this soon afterwards just because I didn’t feel quite satisfied? No, I’d try my best to sit it out. Wait. Drink a cup of tea to fill the void in my stomach. And count down the hours until the next time I’d be ‘allowed’ to eat.


Did my family notice all of this? Yes. Did they try to intervene? A million times. But were they able to help? No. Because recovery is a choice we have to make ourselves. No matter how insistent my mum was about me eating that bowl of soup, drinking the full-fat hot chocolate in a coffeeshop when we were out shopping or making me have a whole-grain roll for dinner [only for me to nibble on it and discard the largest part in an unobserved moment]. I’d freak out about the unknown calories and try to make up for it the rest of the day. Or better yet: by cutting down my intake the whole next day. It wasn’t fun – but it made me feel in control. When actually, it was the eating disorder taking control over me, robbing me of joy in food and life in general. Eating something like chips straight from from the bag while watching a movie on a rest day? Impossible.


These days I’ve gotten a lot less strict about which foods I eat, experimenting and coming up with own recipes and keep getting better about going with my cravings no matter of the time. For me, it’s still a way to go but with every time I’m challenging the ED voice in my head I know it’s getting better. There’s too much good food and too much enjoyment in life to miss out on.


Vegetable bake topped with vegan cheese

Even when it was time for lunch I didn’t eat according to my cravings but whatever had the lowest amount of calories and highest volume. At my worst this could mean a whole head of broccoli with meticulously measured low-fat sauces. And if others dared asking for a bite of whatever I’d prepared or even stealing a spoonful without doing so in advance? I’d get furious because my alloted serving size had been decreased and I wasn’t able to calculate how much more I’d be allowed to make up for missing parts. It was all about calories – pleasure didn’t matter. With a painfully bloated stomach it seemed like I had eaten a lot but I never felt satisfied.

Eating a real lunch was one of the biggest challenges for me at first – and now I can’t imagine not having it anymore. No longer is it just about piling up steamed bland vegetables on a plate but I truly enjoy trying new dishes. The blog world has been a huge source of inspiration and encouragement for me on my journey and I’m thankful for that.

Chocolate chips_II

Ending on a sweet note is a favourite of mine. Be it a post or a day. For whichever reason, I never gave up sweets during my ED, either. I’d rather skip a proper lunch [see note above] to ‘save’ calories for some chocolate. A scoop of ice cream. What remainded, though, was the guilt I felt for going over a certain amount and if I snacked on some chocolate chips [measured out, obviously] I wouldn’t give myself permission to have any other kind of sweet that day or – if I did – I’d feel guilty. Fruit had to suffice. Nowadays, I don’t skip meals and if I feel like having half a bar of chocolate – so be it. The world has yet to stop turning and my clothes fit. Some even looking better on me than back in the day. Some days we might crave a little extra sweetness, the next it might not appeal as much anymore. It’s about seeing the big picture and trusting that things will even out in the end. And even if I have my anxious moments I know there is a huge blogging community out there to support me. Which actually was the case with my mindset about the chocolate here …


Where does this leave me? Am I recovered yet? By far not. I’ve seen a lot of improvement already but there will be many more struggles to come until I get to the point of feeling ‘normal’. Challenges to face. But I’m determinded to keep going on – because backwards isn’t an option anymore.

Happiness inducing today: Enjoying my lunch outside in the sun.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

Are you good at listening to your cravings?

If you’re in recovery: What were or are some major challenges for you in terms of food?

And because I realize this is a very wordy post and it’s WIAW after all: What have you been eating lately?