What’s your life manifesto?

I have a cork board on my desk that is littered with pretty pictures, inspiring quotes, cute cards from my husband and the Tiny Devotions Manifesto. This crisp, white piece of paper means a lot to me. It’s my daily reminder of how I want to live my life, and despite it being written by someone else, for someone else, it captures my desires perfectly.

Here it is…

But recently I started thinking about what else I would add to the list. What would my life manifesto be? What are all the things that I want to live by and remind myself of daily? Some things I kept, some things I added.

Here’s what I came up with…

Love Openly and Fearlessly.

You Are You and You’re Wonderful. Be True To Yourself.

Do Yoga. And Boxing. And Anything That Makes You Sweat.

Smile.

Laugh Until Your Cheeks Hurt.

Beauty Comes From Within. But A Glowing Complexion Always Helps.

GLOW!

Be Bold.

Bravery.

Travel Until You Find Yourself.

Find Your Soulmate. They Do Exist.

Free Thinking.

Eat Your Greens. And Reds. And Oranges. And Purples.

Stay Grounded.

Appreciate Your Good Fortune.

Live Your Dreams.

Open To Everything, Attached To Nothing.

Enjoy Chai Tea. And The Occasional Glass of Champagne.

Celebrate!

Free Spirited But Never Careless.

Tell me Happies…

What’s your life manifesto?

Any of these you want to borrow?

Stay Happy,

Yaz x

Recipe: My Breakfast Burrito

The ‘ol breakfast burrito – a veritable wonderland of carbs, eggs and in many cases, a stack load of bacon, salty sauces and grease.

But not here, Happies. I like to take these everyday treats and turn them into something less greasy, more grainy, and as ‘wholefoodie’ as possible.

Here’s my version of the breakfast burrito…

My ‘Wholefoodie’ Breakfast Burrito

And here’s what you need to make it…

1 x grainy wrap. It can be gluten free if you prefer. Just make it wholemeal flour with lots of grains, if possible.
2 x organic eggs
2 x large, flat mushrooms, chopped
1 x small brown onion, finely chopped
1 x handful of English spinach, chopped
1 x teaspoon each of smoked paprika, cumin, coriander and oregano
2 x cooking tomatoes, chopped
1 x tablespoon of tomato paste
1 x dash of balsamic vinegar
1/2 x avocado

And here’s what you need to do…

1. Pop your tomatoes into a saucepan on medium heat and bring to a slow bubble. Once bubbling, add the tomato paste and spices and let simmer on low heat with a lid off to create a rich tomato sauce.

2. As your sauce is bubbling, throw your onions into a fry pan and let sweat. Once softened, add your mushrooms and cook for a few more minutes. Then, add your balsamic vinegar and let cook down. Remove from heat.

3. Next, gently beat your eggs in a bowl so they’re mixed before throwing into your fry pan. Cook as you would scrambled eggs, gently folding them over as they cook through. Remove from heat.

4. Start compiling your burrito by warming your wrap slightly, and then adding the chopping spinach, mushrooms and onion, eggs, avocado and salt and pepper to taste. When done, pour a good helping of your tomato sauce over the eggs and spinach, ensure your burrito is juicy but not soggy. Serve and eat immediately.

Tell me Happies…

What your favourite breakfast meal?
Does this sound good?

Stay Happy,

Yaz x

I made peanut butter, you should too

There’s plenty of goodness in peanut butter. It’s high in protein, B vitamins, calcium, iron, folate and even magnesium, and is a delicious addition to celery. Sure, the peanuts are roasted and other options are probably healthier (raw almond butter, cashew butter etc), but there’s something so child-like about the old PB.

But, like so many packaged foods these days the humble peanut butter has been rammed with added salt, sugar, processed oils and preservatives to ensure it lasts for years on end. Some brands only contain 70-80% peanuts, with the other portion being snatched away by things that don’t need to be there. Like palm oil. Or some sort of ‘gum’.

So I’ve decided to make my own, carefully leaving in the necessary ingredients, and ditching everything else. My sister did this same thing a few weeks ago and raved about it, so now, it’s my turn.

Here’s what I added…

1 x cup of roasted unsalted peanuts
1 x pinch of himalayan rock salt
1 x drizzle of rice bran oil (or any other oil that has little flavour. Not olive oil)
1 x teaspoon of raw honey for sweetness (optional)

And here’s how I did it…

Place all ingredients into a blender or food processor and slowly add oil as you blend. In my case, I had to put a lid on, so just took the lid off between whizzes.

Here’s my nuts in a whizzer…

When done, place into an airtight container and store in the fridge. It should look something like this…

Tell me Happies…

Do you like PB?
Want to make it?

Stay happy,

Yaz x