Catching Babies

6 Aug

I’m sorry I’m sorry I’m sorry; I know I promised to post more often but I’ve been flat out since starting on obs and gynae!!! I’m managing to find the time to cook my healthy meals and go to the gym, but obviously struggling to type up blog entries unfortunately.

O&G is good but there is a LOT of waiting around, and I’ve been very unlucky with catching babies. Ah well, I’ll keep persisting!!

Motivation:

2013-08-03 06.00.51

 

Have you ever eaten from Salsas Fresh Mex Grill? When getting takeaway I love their bowls – and it’s pretty good for you!! I tend to avoid the rice and corn chips though ;). Anyway I love their Chicken and Veg Bowl so I decided to make my own (clean) version of it! And it is delicious!!!

Chicken and Veg Fresh Mex

2013-08-06 18.25.43

Serves 6

1 kg chicken breast – diced

2 capsicums – diced

1 brown onion – diced

1 broccoli – chopped

1 packet of taco seasoning (or you can make your own – e.g. http://www.familyfreshmeals.com/2013/05/diy-homemade-taco-seasoning.html)

Fat free Greek yoghurt

Reduced fat grated cheese (I used Kraft Live Free grated cheese)

 

Mix chicken breast with taco seasoning and cook in a lightly sprayed frying pan

Add onion to chicken

Cook until chicken is no longer pink in the middle and the onion is translucent

Meanwhile, steam broccoli and capsicum (~3-5 minutes, depends on how you like your veggies)

Once cooked, stir veggies in with the chicken mix

Serve with a dollop of yoghurt and a sprinkle of cheese

 

Nutritional info: per serve

Calories: 216

Total fat: 2.2g (0.8g sat)

Total carbs: 6.2g

Sugar: 3g

Protein: 44.7g!

 

Only 3 more weeks left on O&G (including this week) so fingers crossed I get to catch some babies!! Looks like I’m going to have to do more night shifts haha. Hope all is well, weights are being frequently lifted, and so are your forks 🙂 x

2013-07-14 09.56.56

 

Advertisements

Eating Through a Straw

6 Jul

I had all four of my wisdom teeth removed a week ago, so this second week of holidays has not been ideal. Most of my meals have been mush and, most frustrating of all, I haven’t been allowed to exercise. On the plus side, I was pedantic about ice application, so my swelling was minimal and I didn’t have any bruising :).

Motivation: Ana Delia De Itturondo

960188_475926749157131_352345116_n

 

In an effort to maintain my high protein, low carb diet, I came up with a few yummy smoothies. It seems that many people turn to smoothies when wanting to go on a ‘health kick’. Maybe it’s just me, but I’ve found that liquid food is never as filling. If you look at the recipes below the macros are higher than my usual recipes, and yet they never kept me satisfied for very long (I’ve been snacking on sugar-free jelly to get me by – highly recommend for cravings!!!!).

Let me explain the importance of chewing (mastication) to you. Chewing is a primary component of the first stage (ingestion) of food digestion. It triggers various physiological components that are essential to good digestion and the feeling of satiety.

1) Mechanically breaks down food (duh) which increases the surface area of the food and enables easier absorption later on

2) Saliva contains an enzyme called salivary amylase (or ptyalin) which starts the  breakdown of starch and carbohydrates

3) Glands near the tongue secrete an enzyme called lingual lipase and is involved in fat digestion

4) Chewing relaxes your stomach. There is a muscle called the pylorus at the base of the stomach leading into the small intestine. The mechanism of chewing helps relax this muscle, enabling the contents of the stomach to easily enter the small intestine

5) Helps taste the food. This might seem silly, but taste is actually an important part of triggering the rest of the digestive system to produce certain substances to optimise digestion. This is called the cephalic stage of digestion. Here’s a good little animation if you’re interested: http://highered.mcgraw-hill.com/sites/0072507470/student_view0/chapter24/animation__three_phases_of_gastric_secretion.html

So basically what I’m saying is that I prefer to chew my food haha.

 

Breakfast Booster

This contains super foods such as goji berries, psyllium, flaxseed and blueberries. It is high in antioxidants, fibre, good fats… and is delicious!

2013-07-06 09.42.03

Serves 1-2

¼ cup reduced fat cottage cheese

1/3 cup oats

1/3 cup frozen blueberries

1 tsp goji berries

1 tsp flaxseed oil

1& ¼ cup water

¼ tsp psyllium

4 serves Stevia

1 scoop vanilla whey

4-5 ice cubes

Blend!!!

 

Nutritional info: for whole recipe

Calories: 345

Total fat: 8g (1.8g sat)

Total carbs: 33.5g

Sugar: 7.2g

Protein: 35.8g

 

Coco-Berry Smoothie

Tastes like a chocolate smoothie!! I recommend adding natural almond butter, I think it would taste even better!!

2013-07-01 15.18.43

Serves 1-2

½ banana

½ cup silken tofu

3 strawberries

2 tbsp cocoa

4 serves Stevia

1& ¼ cup water

4-5 ice cubes

½ scoop vanilla/choc whey

Handful spinach

Blend!

 

Nutritional info: for whole recipe

Calories: 415

Total fat: 14.4g (7.3g sat)

Total carbs: 29.1g 

Sugar: 11.3g

Protein: 39.5g

 

Starting back at uni next week – holidays never seem to be long enough!! I’ll be able to get stuck into my training again; I’m going to start Ashley Conrad’s program from the start and this time there won’t be any surgery disrupting it. Hope everyone is well and keeping on track!! Please don’t hesitate to message/email me, I love hearing from you all and finding out where your are in your fitness/healthy lifestyle journey 🙂 x

2013-06-23 22.56.40

Beautiful Blueberry Pie

27 Jun

Another week another recipe!! I’m stressing out today because I’m getting my wisdom teeth pulled out tomorrow :S I’m going to be living off protein shakes for a while I think!! Any ideas healthy low sugar high protein smoothies feel free to let me know :). I’ve been smashing out week 1 of Ashley Conrad’s Clutch Cut program and it’s pretty good!! It involves a lot more cardio than my usual workouts and I think it’s good to shock my body by getting out of routine.

 

Motivation: Dana Linn Bailey

2013-06-15 22.24.42

 

This recipe was inspired by Protein Pow(d)er – Blueberry Protein Pie

Yum. Yum yum yum yum yum

2013-06-13 20.12.30

Serves 8

Pastry:

1/2 cup egg whites

1/2 cup oat flour

1/2 cup vanilla pea protein powder

1/2 cup chopped almonds

1 tbsp coconut flour

Filling:

1 packet of unflavoured powdered gelatine

2 scoops berry flavoured BCAA (I used raspberry blue)

2 cups of blueberries (I used frozen)

(Instead of gelatine + BCAA you can substitute sugar-free jelly powder)

 

Blend the pastry ingredients together until it resembles a sort of dough

Press the dough into a greased small spring-form pan, covering the bottom and as much of the sides as you can (I saved some and sprinkled it on top as well)

Put this to the side

Preheat the oven to 170 degrees Celcius

Put the blueberries in a saucepan and bring to the boil

Once the blueberries have started to disintegrate a little, add the gelatin and the BCAA and mix until the gelatin is well combined

Pour the filling into the prepared  pastry base

Cook for 20-30 minutes or until the sides and top look and feel cooked

Allow to cool before serving with a big dollop of fat free Greek yoghurt 🙂

2013-06-14 13.20.49-2

 

Nutritional info: per serve (without yoghurt)

Calories: 173

Total fat: 7.9g (1g sat)

Total carbs: 11.2g

Sugar: 4.2g

Protein: 12.4g

 

Yours Always in Health & Fitness x

Selfie Update

22 Jun

I have been flat chat – assignments, study, uni hurdle tasks, moving house etc etc – and unfortunately this blog has been neglected :S. I think that instead of making false promises and attempt to create big weekly/fortnightly/monthly posts, I’m going to post 1 recipe per week. I think this will make it a lot more consistent and easier for me. I hate that I’ve left this post so long, so I want to apologise to you all!!

 

Update on where I’m at:

– Just finished my 1st semester of 4th year medicine/surgery, which for me was a long GP rotation – now have 2 weeks of holiday!!!

– A little over 2 years with my man ❤

– Starting an IDEA CEC online course on Women and Weights

– Still promoting the IDEA World Fitness Convention!! As Australian Representative I’m trying to bring awareness to Australia about this amazing fitness and nutrition event in Los Angeles

– Chosen to receive a part sponsorship from Enduro Supplements!!! (Didn’t receive a full sponsorship as I’m not an elite sports person haha) (endurowhey.com.au)

– Entered Oxygen Australia covergirl competition! I haven’t taken the photo that people can vote on yet, but when I will I’ll let you know and I’d love your support

– Organising to potentially do a BMedSci year with CORE (Centre of Obesity Research and Education) in which I will research the long term effectiveness of lap band surgery on decreasing cardiovascular risk factors and diabetes management

– Article published on www.drjoe.net.au

– Recipes soon to be published on ultimateyou.com.au/magazine

– Received 300 likes on learnlovelift facebook page

– Volunteering with RSPCA

– Just started Ashley Conrad’s 21-day Clutch Cut program (www.bodybuilding.com/fun/ashley-conrads-21-day-clutch-cut.html)

– Ordered Protein Pow’s e-book (can’t wait for it to arrive)

– Eating clean and training mean (always!! <3)

– And yes, I pledge that I will be posting on this blog more frequently!

So that’s me. Keeping busy!! I feel like I’m finally making some slow progress 🙂

 

Motivation: Jennifer Nicole Lee

2012-03-11 06.46.55

 

Chili Chicken Stir Fry

I had this for lunch today and it’s really good. I chose to have it just with SlimPasta noodles, but feel free to have it with rice/soba noodles/or on it’s own!

2013-06-22 14.36.50

Serves 3

Sesame or peanut oil

500g chicken breast – diced

2 tsp crushed garlic

3cm piece of ginger – peeled and finely grated

4 spring onions – chopped into 3cm pieces

1 red chili – diced

1 bunch choy sum or bok choy (I’ve made it with both) – trimmed

2 tbsp oyster sauce

1/2 cup unsalted cashews

1/2 cup fresh basil leaves

Heat wok over high heat until hot, then drizzle in some of the oil. Cook the chicken until browned (may need to cook in 2 batches, depending how big your wok is)

Put chicken in a bowl to the side

Drizzle a little more oil in the wok and stir-fry the garlic, ginger, spring onions and chili for 30 seconds

Add choy sum/bok choy and stir-fry for another minute

Throw the cooked chicken back in the wok along with the 2 tbsp of oyster sauce

Stir-fry for another minute

Stir in the cashews and basil leaves, then serve!

 

Nutritional info: per serve

Calories: 303

Total fat: 10.3 (2g sat)

Total carbs: 8.5g

Sugar: 4g

Total protein: 44.9g

 

Set yourself some goals and live your life!! Do not fear failure, fear not trying. x

Escape from Study

18 May

Study. Seriously it is taking over my life. My only escape is an hour or so of exercise per day!! So as you can imagine, it’s my favourite time of day :). In order to create a little extra break, as well as sneak in some more cardio (which I’m constantly avoiding), I’m going to put together a 30 minute plyometric circuit that I can do at home in the mornings – a great way to start my day. Within the next couple of weeks I’m going to post this workout on my facebook page and would love to have people doing it with me so that we can keep each other accountable! Please let me know if you’re interested.

Motivation: Paige Hathaway

 

I only have a couple of recipes to share with you this week, but they’re both really yum.

 

Greg Plitt Cookie Dough from www.gregplitt.com – my boyfriend absolutely loves these!! He makes them every week

Serves 12 (although make them as big/small as you want)

2/3 cup chopped almonds

2/3 cup chopped walnuts

2/3 cup oats

1 tbsp salt

1 tbsp vanilla essence

1 tbsp cinnamon

200g dark chocolate

¼ cup sugar-free maple syrup/agave syrup

3 scoops of whey protein (not part of the original recipe but I think it makes them better)

Blend/process all of above ingredients

Roll into golf-ball sized portion and place on baking paper

Freeze

Nutritional info: per serve

Calories: 214.8

Total fat: 15.1g (5.5g sat)

Total carbs: 10.4g

Sugar: 5.3g

Protein: 9.0g

 

Banana Nut Protein Bars from www.proteinpow.com – these are awesome as breakfast-on-the-run or a pre-workout snack

2013-03-24 07.56.09

Serves 6

1 small banana (~55g)

1/2 cup oats

1/4 cup almonds

4 brazil nuts (I subbed 10g of hazelnuts)

2 tbsp coconut flour

3/8 cup whey powder (I used vanilla)

3/8 cup milk (I used lite coconut milk)

1 tsp of chicory powder – I could NOT find this anywhere!!! Very frustrating. It’s optional but apparently adds a nice flavour kick

Preheat oven to 160 degrees Celcius

Blend everything together and press the batter onto a small non-stick brownie pan

Bake for 35 minutes or until toothpick comes out clean

Nutritional info: per serve

Calories: 163.3

Total fat: 7.9g (1.7g sat)

Total carbs: 14.2g

Sugar: 2.3g

Protein: 9.6g

 

I’m looking forward to creating this morning workout and hope you can join me in burning those fat cells!!! 🙂 x

 

2012-03-07 00.13.31

Third World Problems

2 May

No internet. This is a HUGE issue I’m having at the moment – one that is such a third world problem but unfortunately it affects so much of my daily function. We haven’t had internet connection at our uni accommodation for weeks now and it is horrendous! What makes it worse is the fact that the library, with free wifi, is only open limited hours (the pros of living rurally). It’s shocking how reliant I have become on internet… and is one of the reasons why I haven’t posted here for a longgg time.

Anyway, back into the swing of things (now that I’ve figured out how to connect to the internet for brief periods of time through my iPhone…).

Motivation: the gorgeous Courtney Prather

2013-05-02 03.18.10

 

Goji+Carrot Cake adapted from proteincupcakes.net – this is my favourite snack right now! It is SO YUM!

2013-05-02 16.45.31

Serves 12

2 cups carrot (roughly 2 carrots) – grated

1&1/3 cup oat flour

1/3 cup almond meal

2 scoops vanilla whey

1 tbsp LSA/ground flaxseed

2 tsp cinnamon

1 tsp vanilla essence

4 egg whites

1&1/2 tsp baking soda

½ tsp salt

12 serves of Stevia

¾ cup unsweetened almond milk

½ cup unsweetened applesauce

25g almonds – chopped (you can sub with any nuts – walnuts or pecans would be nice)

30g goji berries (you can sub with sultanas/raisins)

30g carob/dark chocolate – chopped

Icing:

100g low fat cream cheese

2 serves of Stevia

1 tsp vanilla essence

Preheat oven to 180oC

Mix all dry ingredients in a big bowl (excluding nuts, goji berries, and chocolate/carob)

Mix wet ingredients in a medium bowl separately

Combine wet to dry, then fold in the nuts, berries, and choc/carob

Line a cake pan with baking paper

Pour mixture in, then bake for 40-45 minutes or until toothpick comes out clean

For the icing, mix it all together and spread over the cake once it has COOLED

YUM! Try not to eat it all at once (seriously… freeze it)

Nutritional info: per serve (including the icing)

Calories: 148.4

Total fat: 5.8g (1.6g sat)

Total carbs: 14.7g

Sugar: 4.0g

Protein: 9.1g

 

Warm Prawn & Mango Salad, created by my boyfriend’s dad 🙂 this is so yummy

2013-05-02 16.53.01

Serves 4

1kg raw prawns – washed, butterflied (optional) (run knife down the back of the prawn to open it up slightly)

1 red chili – finely sliced

1 mango – diced

1 avocado – diced

3 cloves garlic – crushed

25g low fat fetta – crumbled

Rocket (as much as you’d like)

Splash of white wine (to taste)

Juice of 1 lime

2 tsp extra virgin olive oil

Big bunch of coriander

Heat a large frying pan on high

Cook chili and garlic for a few seconds, until fragrant, then remove from heat and set aside

Cook prawns on the high heat (you may need to cook half of the prawns at a time)

Once cooked, add the chili and garlic mixture back in, then add a splash of wine and coriander

Prepare all rocket, avocado, mango, and fetta

Dress salad ingredients with lime and olive oil

When ready to serve, briefly toss the prawns in and serve immediately

Nutritional info: per serve

Calories: 396.7

Total fat: 12.6g (4.3g sat)

Total carbs: 10.4g

Sugar: 4.2g

Protein: 61.7g!!!!!

 

Kung Pao Chicken from simplyrecipes.com

2013-05-02 16.56.38

Serves 4

500g chicken breast – chopped

2&1/2 tbsp sesame oil

1 tsp Szechwan peppercorns (optional – I left out)

1 red chili (add more or less depending on your chili tolerance)

3 cloves garlic

1 tbsp ginger – freshly grated

6 spring onion – chopped

2/3 cup roasted, unsalted peanuts

Marinade:

2 tsp soy sauce (I used Bragg’s aminos)

1&1/2 tsp white wine

1 tbsp water

2 tsp arrowroot powder

Sauce:

2 tsp apple cider vinegar

2 tsp soy sauce/Bragg’s aminos

1 tsp sesame oil

1 tbsp water

3 serves of Stevia

1 tsp arrowroot powder

Mix together the marinade ingredients and toss with the chopped chicken. Set aside

Combine all ingredients for sauce, whisking well to ensure arrowroot is fully incorporated. Set aside

Place 2&1/2 tbsp sesame oil in a wok or large sauté pan and place over medium-high heat

Stir-fry chilies and peppercorns until fragrant

Add the chicken, and as soon as the pieces start to separate, add the ginger, garlic, and spring onions

Stir-fry for a few minutes until chicken is no longer pink in the middle

Add the sauce and toss

When the sauce becomes thick, toss the peanuts in, and serve

Nutritional info: per serve

Calories: 286.9

Total fat: 16.5g (3.2g sat)

Total carbs: 4.8g

Sugar: 0.0g

Protein: 29.3g

 

Hazelnut Biscotti from chocolatechillimango.com

2013-05-02 16.58.37

Serves: 10 (40 biscotti)

110g hazelnuts (you can substitute other nuts/chocolate/dried fruit)

3 large eggs

15 serves of Stevia

1 tsp vanilla essence

35g unsweetened cocoa powder

90g oat flour

60g casein protein

1/8 tsp salt

1 tsp bicarb soda

Preheat oven to 180oC

Line a large baking tray with baking paper and set aside

Place the hazelnuts on a second lined tray and spread them out evently

Toast in the oven for 8-10 minutes or until lightly roasted and starting to colour

Remove nuts from the oven and use a tea-towel to rub off as much of the skins as possible (I made a huge mess…). Set aside

Whisk together the eggs, sweetener, and vanilla until the sweetener is dissolved and the mixture is light

In a separate bowl, mix together the cocoa, oat flour, casein, salt, and bicarb soda

Add the dry ingredient mixture to the egg mixture and mix until the dough comes together

Fold in the COOLED hazelnuts

Divide the dough in half and form each half into a log measuring about 1 cm in thickness, 3.5cm wide, and about 26cm long

Lay the logs on the prepared baking tray, leaving room between them for spreading

Bake the logs for 30-35 minutes

Remove from the oven and allow to cool slightly (about 10 minutes)

Lower the temperature of the oven to 125oC

Use a serrated knife to slice each log into about 20 slices, about 1 cm thick, on a 45 degree angle. For consistency it’s easier if you slice each log in half with a diagonal cut, then in half again, and then cut each piece into 5 even diagonal slices

Place the slices in upright rows on the baking tray and return to the oven for a further 10 minutes. If you wish to make the biscotti as hard rusks, you can leave them in there for up to 20 minutes. They will crisp up even more once they cool

Remove from the oven and allow to cool completely on a wire rack

The biscotti will keep for several weeks if stored in an airtight container, at room temperature

Nutritional info: per serve

Calories: 159.6

Total fat: 9.9g (1.6g sat)

Total carbs: 8.0g

Sugar: 1.0g

Protein: 9.7g

 

I’ve been pretty overloaded with things lately – study, organising the premier event of a new Victorian organisation (Red Party, raising awareness for HIV/AIDS and sexual health), my own mental instability, volunteering with the RSPCA, exercise, food prep… it seems likes everything’s going on!! I just have to take a deep breath, make a list or two, and keep my priorities right!

2013-04-30 21.12.07

Eat clean and train dirty 🙂 x

 

It Must Be Love

11 Apr

My man has stuck with me for two whole years… it must be love!! I can’t believe he’s put up with me even when I’ve been carb-craving-crazy; whinging about muscle pain; hangry due to being 15 minutes late for a meal; sulking about missing a gym sesh; talking him out of pizza for dinner…. if that doesn’t scare him off, then nothing can haha.

Motivation: Emily Skye

74734_415516655146564_1161949994_n

 

 

Paleo Shrimp Scampi from paleocupboard.com – I made this for my boyfriend and we absolutely loved it!!

2013-03-23 12.36.10

Serves 4

1/2 cup arrowroot powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp paprika

1/4 tsp cayenne pepper (optional)

1/2 cup coconut oil (I replaced this with just coconut oil spray because it seemed like excessive oil)

1kg shrimp/prawns – shelled, deveined, tails removed

3 cloves of garlic

1 spring onion – finely chopped

1/2 cup fresh parsley – finely chopped

1/2 tsp dried oregano

1/3 cup chicken stock

1/3 cup fresh lemon juice

1/2 tsp lemon zest

Sea salt and ground black pepper to taste

Lemon wedges (optional, for serving)

Rinse the shrimp and pat dry with paper towels. Set aside

Combine arrowroot, sea salt, black pepper, parika, and cayenne pepper in a large mixing bowl and  break apart any clumps

Add shrimp to the bowl and toss to thoroughly coat in the mixture

Place a large frying pan over medium-high heat and add coconut oil

When oil is heated, add shrimp and saute for 4-5 minutes, turning often

Transfer the shrimp to a serving plate with tongs/slotted spoon, leaving the oil in the pain

Add garlic, shallots, oregano and parsley to the pan and stir constantly for about 2 minutes

Add chicken stock and lemon juice and boil for 1 minutes, scraping the bottom of the pan to remove any browned bits

Add lemon zest and stir to combine, then season with salt and pepper

Remove the pan from the heat and add the shrimp to the pan, tossing to combine with the sauce

Serve with additional chopped parsley and lemon wedges

Nutritional info: per serve

Calories: 284.3

Total fat: 1.3g

Total carbs: 16.2g 

Sugar: 0.9g

Protein: 51.6g!!!!!!

 

Berry (Cherry) Protein Bars from chocolatechillimango.com

2013-04-11 22.03.36

Serves 12

3 large egg whites (not from the packet)

15 serves Stevia

12g coconut butter

1tsp vanilla essence

10g chia seeds

50g whey protein

120g quinoa or coconut flour or almond meal (or a combination) – I used 1/2 almond meal, 1/2 coconut flour

3 tsp baking powder

165mL unsweetened almond milk

50g frozen blueberries (the original recipe used 120g fresh/frozen pitted cherries)

100g dark chocolate

10g coconut butter

Preheat oven to 180 degrees

Line a brownie pan (18cm x 28cm) with baking paper and set aside

Beat the egg whites and sweetener until frothy

Add all other ingredients, except the berries, and mix well until smooth

Stir in the cherries

Pour the batter in the pan and bake for 15 minutes

Remove and set on a wire rack to cool

Melt the dark chocolate and coconut butter together

Pour over the cool berry bar slab and spread evenly

Cut into 12 bars

Allow the chocolate to set at room temperature

Nutritional info: per serve

Calories: 141.3

Total fat: 8.8g (4.4g sat)

Total carbs: 8.3g

Sugar: 3.6g

Protein: 7.3g

 

15-Minute Chicken and Pea Sauce from www.theironyou.com – this may sound really simple and boring, but it’s really nice!! The thyme really shines

2013-04-11 22.16.14

Serves 6 (next time I’ll divide the mixture into 4 serves I think)

200g chicken mince

1/2 cup frozen green peas

1 small carrot – finely chopped

1 celery strip – finely chopped

1/2 onion – finely chopped

1 tbsp olive oil

1/2 cup white wine (or stock – I used salt-reduced chicken stock)

1/2 tsp sea salt

1 tbsp fresh thyme

Black pepper to taste

Warm oil over medium heat in a frying pan

Add onion, carrot and celery, and saute for 2 minutes or until everything is fragrant

Stir in the chicken mince

When the chicken is almost completely brown, pour in the white wine/stock and add salt

Lower the heat, cover with a lid, and cook for 6 minutes

If it looks dry, add some broth one spoonful at a time

Remove from the heat, season with pepper and sprinkle with thyme

Nutritional info: per serve

Calories: 86.5

Total fat: 4.4g (1.0g sat)

Total carbs: 3.8g

Sugar: 2.1g

Protein: 7.8g

 

Constantly challenge yourself – it reminds us that we are alive 🙂

The other day I was talking to my mum about how stressed I was and she said “it means you’re pushing yourself honey – would you rather a boring life?” x

tumblr_mdk4sgrmGi1rp02wmo1_250