Bye-Bye Gastronomy!

It’s time to say “Bye-Bye Gastronomy!” for me. 6 years ago, I left banking and decided to pursue my passion: Gastronomy. I love baking and coffee & cooking and I’ve been dreaming of my own place for many, many years. Although, I’m saying goodbye to the industry right now, it’s not a goodbye forever. Over the past years, I’ve met many people and had many different employers, managers and colleagues. I worked in many different places and I’ve realised one very important thing: I’m not a great employee. There are a lot of things, I want to do and it’s very difficult for me to compromise my beliefs, my values and my way of working. Because of this, it’s been difficult over and over again and it created an often challenging work environment.

What’s happening right now?

While I’m not regretting having made the change, it is time to turn the page and start a new chapter. My own place is still my ultimate goal, but right now I’m going to focus on enhancing my skills, making connections, spending time with family and friends and working in an environment, that’s more suitable for me. Ideally, this would be a remote job, that gives me the freedom to visit my family and friends more often. Though, there’s nothing concrete on the horizon yet, I’m sure it’ll sort itself out soon enough. I’ll also spend the time figuring out the bureaucracy of things, meaning I’m going to write my business plan. I’ll also focus on completing a Yoga Teacher Training as soon as possible and hopefully be able to visit many gluten-free bakeries on internships or part-time positions.

What’s coming next?

Although, I’m changing into a different work industry, I’ll be keeping my blog and Instagram. I’m going to focus on posting more recipes, finally working on my own cookbook (there are 2 in the pipeline) and monetising my blog. It’s very important for me to grow this business organically and not jump into anything while having a huge amount of debts on my accounts. The past years meant a huge financial struggle and it’s exhausting. Trying to find my way around self-employment within gastronomy, during CoVid, has been really tough and, I’m gonna be honest, I’m just really tired right now. So, while I’m figuring out what I want to work as next, I’ll focus on my blog, my recipes, my passion. I’m going to take the pressure out of it. And along the way, I’m very happy to freelance here and there or start some collaborations with people who inspire me.

Bye-Bye Gastronomy!

I’m saying “Bye-Bye Gastronomy!”. I won’t be far, so stay tuned for gluten-free recipes, city-guides, coffee portfolios and more! If you want to start browsing, start with my recipes, here!

Have a lovely day,

Caro from CarrotsKitchen

Week 5 – Last but not least: Fructans.

It’s time for Week 5 – Last but not least: Fructans. This means, that I’m almost back to normal now & most importantly onions and garlic are back in my dishes. YES!! This was literally the hardest challenge for me. Onions and garlic bring so much flavour and depth to meals, it was incredibly hard to cook without them. I’m only reintroducing non-grain fructans this week, which means any gluten or Amaranth as well as Lupin, Chestnut & large servings of Almond flour are left for next week.

What are Fructans?

They are often mistaken for fructose. Fructans are basically multiple fructose molecules chained together with an added glucose sugar molecule at the end of that chain. Check Monash University for more input.

Day 1: Week 5 – Last but not least: Fructans.

As a surprise to myself and probably most of you, I didn’t start the day with porridge. I did however have some leftover egg whites, from yesterdays Spaghetti Carbonara and therefore decided to make some egg White Omelette with Mushrooms, Bacon Bits and Spinach. Since we got up quite late and had a brunch rather than breakfast. We skipped lunch then and had Pasta for Dinner. I am currently testing Kerrygolds new Cream Cheese Selection (Thank you, Oh! Of the Day) and incorporated the paprika and tomato cream cheese into a veggie sauce for my pasta. It was really delicious!!

Day 2: Week 5 – Last but not least: Fructans.

Since we visited the Internorga today, I opted for my good old boring Porridge as breakfast. I knew there wouldn’t be a lot of things I could eat at the fair and I wanted to have a good base for the long day ahead. As I am a person that really eats a lot, I was obviously very hungry anyways by the time we got home and opted for my first Kebap in 5 weeks (without bread of course) on the way. I also wanna highlight that we tried a vegan meat alternative made with a 3D-printer – how cool is that?!

Day 3: Week 5 – Last but not least: Fructans.

I’m obviously reluctant to change, so I had porridge for breakfast, again. For lunch I made Gnocchi with green asparagus and it was the first green asparagus I had this year. Since they are high in fructans, I had to wait for this week to eat some. It was a tough few weeks, but it was a great reintroduction of asparagus. Dinner consisted of a Potato and Broccoli Bake.

Day 4: Week 4 – Workout Thursday.

Thursday is porridge Day. Or everyday is porridge day in my case haha. I had the leftover potato bake for lunch and a Rogan Josh paneer and cauliflower curry, inspired by a recipe from Jamie Olivers “5 ingredients” cookbook. I am cooking a lot of things out of this book. Since I love cooking more complex dishes, I usually use the recipes as a base and keep adding a few more ingredients. To all of you, that lack inspiration and don’t have a lot of time for cooking (or don’t want to spend a lot of time cooking), I can highly recommend this and other books from Jamie Oliver. You can buy it here, if you want (not an affiliate link – I just love it!).

Day 5: Week 4 – TGIF!

It’s Friday and therefore time for Yoga class. After that I had some porridge for breakfast and took my bike to meet a friend for some coffee. We went to Lowinsky’s and if you’re in or around Eppendorf I really recommend you to go there. Do order one of they gluten-free pistachio and dark chocolate cookies – they are to die for!!! I went for a little bike tour afterwards and once I got home I took a really long nap. It wasn’t only a lot of exercise, but also a lot of sun and I was feeling quite exhausted. Dinner, therefore only consisted of the leftover Paneer from yesterday.

Day 6: First Barbecue of the year!

Day in, day out, I start my day with porridge – so, today was no exception. As you might know, we got a new kitchen. Nevertheless, we waited 2 years to buy one, so I couldn’t be happier (I’ll be sharing the progress soon). The countertop is going to arrive next week, which is why we spent the entire day trying to drill holes into the kitchen wall of our Altbau flat (kind of oldish house with terrible walls!!). Anyway, we managed quite well and after that we went for our first barbecue this year. Following our current FODMAP state, we had no gluten. I made a soda bread from Arans “Cannelle et Vanille Bakes Simple” – check it out here. We also made my favourite cannellini bean salad and vegan wild garlic butter. My friend provided chickpea battered cauliflower, salad, sweet potatoes and some meat. It was outstanding!

Week 5 - Last but not least: Fructans.

Day 7: Sunday Funday.

It’s “Me-Time” Sunday again and I was very active this week. Therefore, I actually spent the day in bed, watched some Harry Potter and sorted through huge amounts of clothes, I wanna sell off. I had Porridge for Breakfast (big surprise) and I made some Italian inspired potato mash and meat balls for dinner (Recipe coming soon, too.). I also made some gluten-free oat cookies.

This was basically the last week for me. I’m still unsure if I should try gluten again or not, but I will let you know, if I do!!

In case you missed it, check out my reports on Week 1, Week 2, Week 3 and Week 4 of my low FODMAP diet.

Welcome to Week 4 – Reintroducing Fructose

Welcome to Week 4 – Reintroducing Fructose. Week 4, guys. Week 4, out of 6 – we’re getting there!!! 🙂 Explaining Fructose in detail is probably not necessary. Basically, it’s a form of sugar predominantly present in fruits. 🙂 I am reintroducing fructans by adding Sugar snap peas, Mangos, Honey & Fruit Juice

Day 1: Welcome to Week 4 – Reintroducing Fructose.

It’s day 1 of the 4th week, which means, I am halfway through! This also means, that I have re-introduced almost everything by now. This week I’m reintroducing fructans! Say hello to Mango and all the lovely fruits!! I’ve started breakfast with porridge (same old, same old).

Many of you are probably getting tired of having the same thing over and over again and also having something warm every morning, but I am a person, that actually needs warm food. I’ve tried the whole raw and uncooked diet, but really, my body isn’t responding to it very well. I almost always still feel hungry, if I don’t eat anything warm and my body cools down really easily, too. I could, however, eat an entire pot of curry, as it really energises me.

For lunch were some gnocchi and I had some tempeh and rice noodle stir-fry for dinner.

Day 2: Welcome to Week 4 – Reintroducing Fructose.

This morning, I went to my Yoga class and actually had to go home again – seems I’ve used all my included yoga classes this month! I was pretty sad about it, as I was looking forward to it a lot – it was also my favourite teacher in todays class. But anyhow, I went back home and reminded myself, of how well I did going to class that often already.

For breakfast I had porridge – who would’ve thought! Haha. For lunch we visited my dad and had some pasta with mushrooms, spinach and parmesan. Sort of a agilo olio tagliatelle, without the garlic… (Garlic is back next week and I CANNOT wait!!!). For dinner we had some brown rice, veggies and sticky ginger and sesame meat balls – YUM!

Day 3: Welcome to Week 4 – Reintroducing Fructose.

Today was a lovely day, where I did a lot of stuff at home. We just bought a new kitchen (literally paid for it seconds before I received the notice from my former employer – talk about timing!! :-D) and we’re still waiting for the countertop. Therefore, we started with building up the cabinets one by one, exchanging them for the ones we already had which we then sold off one by one – simply because there wasn’t a lot of space to do everything in one go! We’re sort of living in the heart of chaos at the moment. So, yeah, I did some cleaning, building, moving around, selling, re-organising and tidying up. It was also quite relaxing, to be honest. Breakfast was porridge, of course. Lunch were leftover meatballs with veggies and rice and for dinner we had some dinner rolls with cheese, Jamon and avocado.

Day 4: Week 4 – Workout Thursday.

The day started off with an early morning Yoga class. Afterwards, I had porridge for breakfast. As I am officially unemployed since Monday, I also had to visit the Agentur für Arbeit today in order to apply for unemployment benefits. Since it’s close enough, I went there by bike and enjoyed the ride in the sun. For lunch, afterwards, I had some cheese, dinner rolls, Jamon, great Italian olive oil (check it out here) and the most delicious sea salt from Mallorca. Seeing that the past couple of weeks have been quite stressful and I did quite a lot of exercise today, I was so tired I had to take a nap. I am really getting a lot better, but those are the moments, when I notice how tough it’s really been. Anyways, after writing this blog entry, I had some rice, chicken & veggies for dinner.

Day 5: Week 4 – almost weekend.

Hi and happy Friday! I am actually struggling to remember, what happened today, apart from my lovely chicken and rice stir fry for dinner and some avocado and cheese platter for lunch. I probably had porridge for breakfast (seeing as I almost never have anything different for breakfast :-D). Other than that, I don’t think I did much. I’m still feeling the slight ups and downs of all the reintroductions, so I’m really trying to take it easy. 🙂

Day 6: Hamburg Coffee Festival.

So, I actually managed to go to an event – The Hamburg Coffee Festival. I went 2 years ago, though I was working there, then. I literally hadn’t seen as many people since the coffee festival 2 years ago, which was just before our first covid lockdown. While it was nice to see a lot of people again, it was also quite overwhelming, tbh. It was also my goodbye (for now anyway) from gastronomy. I’ll keep you postet, what comes next. 🙂

For breakfast I had porridge, of course and since I wasn’t home for lunch and I am still stuck on my low FODMAP diet, I skipped lunch and then had a big bowl of rice stir fry for dinner. 🙂

Day 7: A little me-time

My partner is mostly working on Sundays, which means it’s the one day of the week, I’m actually all by myself. I used to hate being alone, but during my mid-twenties I discovered I actually love spending time with myself. Therefore, on Sundays, I usually stay in. I don’t do much, except of literally spending time with myself, allowing myself to feel however I’m feeling, doing (or NOT) doing whatever it is I feel like and just breathing and finding my own balance.

I had a late brunch consisting of grilled cheese today and a tagliatelle carbonara for dinner – without cream (seriously people, don’t add cream!!!!).

Next week is gonna be exciting. We’re reintroducing fructose. I cannot wait and I hope I’m gonna feel okay with fructose!! Let’s see what week 4 is gonna bring – stay tuned!

In case you missed it, check out my reports on Week 1 and Week 2 of my low FODMAP diet.

Week 3 – Polyols are back!

Welcome to Week 3 – Polyols are back! Yay, Polyols! This weeks re-introduction means, welcome back avocados, mushrooms, stone fruits, celery, sweet potato, cauliflower and a couple of other things! This is the first week I’ve actually been looking forward to, as it gives me the slight feeling of “normal eating”. So, I’m very much excited about food this week,

What are Polyols?

Now, what exactly are Polyols? My personal guide these past couple of weeks has been the Monash University. The Monash University defines Polyols as:

“… sorbitol and mannitol. These are naturally occurring sugar alcohols (also called polyols) found in a range of fruits and vegetables including stone fruits and mushrooms. There are other sugar polyols that are added to commercial products such as chewing gums, mints and diabetic products. These include xylitol, maltitol and isomalt. …”

The Monash University also has an app, with recipes, easy to track FODMAPS and much more. If interested check it out, here. Otherwise, there is a lot of good information and recipes on their website.

Day 1: Week 3 – Easter Monday

Well, of course I didn’t realise it’s easter Monday and supermarkets are gonna be closed. Therefore, I didn’t plan ahead at all and didn’t do any shopping or meal plan! HA, what a start! Typical me, though.

Nevertheless, I had some scrambled tofu and buckwheat pancakes for breakfast, broccoli soup for lunch and a nice pasta for dinner. I was feeling a little tired (due to the stress of the past couple of weeks), but quite good.

Day 2: Week 3 – Polyols are back!

Today it was time for some reintroductions. I made a very yummy risotto!! with allllll the mushrooms I was able to find. In this case, as I love mushrooms, I took the reintroduction quite seriously. And, boy, was it delicious. (Recipe coming soon, hopefully! :-D).

I had more scrambled tofu for breakfast, as it’s quite filling actually. I also really enjoyed it – Kala Namak makes all the difference. Hopefully, I’ll get the recipe postet soon, too. As I was feeling quite full today, I listened to my body and skipped lunch.

Day 3: Week 3 – Polyols are back!

Back in Hamburg and therefore back to my Yoga classes! It was very good and relaxing. I had another interview today, so I wanted to feel as much myself as possible and Yoga always centres me a lot. I had a millet porridge for breakfast (Recipe coming at some point, too.). Dinner was the left-over risotto with half a black Angus steak on top. Oh yum! Oh, I almost forgot, we had low FODMAP Tuna Melt for Lunch – I mean, could it get any better? I told you, this week is gonna be great!! Thank god for the reintroduction of celery!!!

Day 4: Week 3 – Polyols are back!

Okay, I’ve got to admit, this week has been a little unorganised, food wise. So I’ve had left-over Tuna melt for breakfast, Pasta for lunch and some bread with avocado and cheese for dinner. Polyols were present in form of mushrooms, avocado and celery. It was delicious!! Other than that it was a quiet day, as I was in a relaxing mood. 🙂

Day 5: Getting creative with low FODMAP.

I started the day with a very early Yoga class and had a Porridge afterwards for breakfast. After that, I had to drop off mz remaining things at my old job, which was kinda weird, but also nice to see the team again. For lunch, I had some homemade Galettes which were just great. I decided to go for the traditional Galettes bretonnes complètes, in this case. If you haven’t tried them yet, please do. If you don’t want to make them at home, here’s a great place to go: Ti Breizh. As I made way too much dough, I had Galettes for dinner, too.

Day 6: Time to go leave the house again.

I had Galette for breakfast – big surprise! haha

As the sun was shining bright, today, I decided to go out and basically leave the house for the first time, since I started feeling worse again. It was also the first time, I went to a coffee shop since starting the low formal diet and tbh, it was a real challenge to find something acceptable to drink (other than coffee). I ended up having a cold brewed herbal iced tea, which was o.k. Moved on to the next coffee shop and actually had a coffee – YUM! Do check out Balz & Balz, when you’re in Hamburg. They are fantastic!! Dinner brought more Galettes (I’m kinda over it by now…).

It was a really good day and I felt a little like my old self again, which I enjoyed immensely. Yay, FODMAP diet!!!

Day 7: Hamburg Marathon and restorative Sunday.

So, I gotta say it: I made way too much Galette Dough. It’s day 3 and the 5th time I’m having Galette today. It’s too much to continue eating it. I had it for Breakfast & Lunch…. At least I got something different for dinner: YAY!!! Switching it up with a berry and yoghurt filling, this morning, was okay, but the excitement is looooong gone. For dinner I made some very quick Gnocchi (store-bought) with mushrooms, red pepper, cherry tomatoes and a spring onion greens.

Next week is gonna be exciting. We’re reintroducing fructose. I cannot wait and I hope I’m gonna feel okay with fructose!! Let’s see what week 4 is gonna bring – stay tuned!

In case you missed it, check out my reports on Week 1 and Week 2 of my low FODMAP diet.

Week 2 – Galacto-Oligosaccharides

Welcome to Week 2 – Galacto-Oligosaccharides. I’ve got a feeling this week’s gonna be a tough one for me. Firstly, it’s time for my first FODMAP reintroduction (Galacto-Oligosaccharides) and secondly, I can already feel unsolved issues creeping up and waiting to be dealt with…. Fingers crossed it won’t be too hard!!

Day 1: Week 2 – Galacto-Oligosaccharides

Well, today was one of those days… I miscalculated almost everything I did today… I got up feeling okay, though. For breakfast, I had coconut yoghurt, some granola and berries for breakfast, followed by a stew & my first reintroduced FODMAP!! I’ve simply added some split peas to my stew. So far I’m feeling okay, but I can tell my stomach is working.

I also got my notice today and I can’t say I’m completely surprised, yet I feel a bit sad, that my IBS is the reason to loose my job. I really hope, going forward, that I’ll be able to combine my health with a great job and not having to compromise on either anymore. This also leaves me with a very big question: “What am I gonna do now?”

Day 2: Week 2 – Galacto-Oligosaccharides

Today was a weird day. I had an interview, I had an argument with my soon to be ex-boss, I had the most amazing yoga session and overall I just felt really overwhelmed… I mean, how can so many entirely different things be happening at the exact same time?! Anyways…. I only had a little yoghurt and granola with berries for breakfast as I don’t like eating too much before doing exercise. For lunch was another bowl of lentil soup and dinner was some veggie stir fry with noodles.

Day 3: Week 2 – Galacto-Oligosaccharides

This morning, I REALLY wasn’t feeling well at all. My IBS was acting out a lot. Seems I have identified a sensitivity towards galacto-oligosaccharides. This means mostly beans and lentils. I used to notice not feeling perfect after having loads of lentils or hummus. So I guess now I know for sure. Now it also means I’ll have to find out how many I can eat without feeling sick… Anyways, I made a really great quinoa salad for lunch and a Massaman inspired curry for dinner. I’m going to dial down a little on this first FODMAP group for the rest of the week and get myself ready for the next FODMAP.

Day 4: Struggling with Galacto-Oligosaccharides.

I did it. I got up, I had breakfast & I went to yoga class. Struggling more with my IBS, due to the first reintroduction, it wasn’t easy. Yet, I pulled myself together and just went for it. I also drove out to my parents house for the extra bit of relaxation. I had the rest of the Quinoa salad and Massaman inspired curry for lunch and dinner.

Day 5: Goodbye Galacto-Oligosaccharides.

I didn’t even get up today and I also skipped lunch. Those galacto-oligosaccharides simply don’t agree with me. So, no more for me. From now an I’m going to eat only very few of them. Anyhow…. I had a porridge for breakfast and vegan shepherds pie for dinner. Due to increased IBS symptoms I didn’t get up to much else, today.

Day 6: No rest for the wicked.

Skipping lunch, yesterday, was a good call. My stomach calmed down and I was feeling much better today. So, off we went to have a coffee and keep moving a little bit. Here, at my parents, I don’t have a yoga studio close by, so I had to get my exercise from walking, which I did. I also decided I want to create more delicious low FODMAP dishes. It’s been mostly curries, as the few allowed components don’t leave a lot of room for creativity. So, I bought pasta, a couple of veggies, wild garlic and some stuff for baking low FODMAP brownies – YUM! Breakfast was a porridge – again! I know, porridge, porridge & even more porridge. It’s really good for me, though. Lunch was a rice noodle salad and dinner some more shepherds pie.

Day 7: Finishing week 2 of my low FODMAP diet.

I can’t believe it’s been 2 weeks already. One third is already done!! Yippie! To celebrate it, I started the day off with some more porridge. 😀 Lunch was some more of the rice noodle salad and then I went for a really long walk, around the nearby lake. I’m not gonna lie, it was a struggle. The shepherds pie is basically made off lentils and peas… so much for avoiding galacto-oligosaccharides. Due to easter, I couldn’t buy anything else, though and had to eat the rest of it. Anyway, to make myself feel better, I treated myself to a big bowl of pasta with spinach and mushrooms, some olive oil and chilli flakes helped elevate the dish and it was soooooo good. Let’s see what week 3 is gonna bring!

In case you missed it, check out my report on Week 1 of my low FODMAP diet.

IBS & Low FODMAP – Recipe for Success?

IBS & Low FODMAP – Recipe for Success? After the past 2 years of CoVid hanging over my head, not visiting family or friends and hanging on by a thread, financially speaking, my IBS got a lot worse, recently. I decided to re-take a 6 week low FODMAP diet, which is inspired by The Happy Pear. I was lucky enough to win it a couple of years back and it helped me a lot back then. To keep everyone in the loop & for those, who may want to try something similar, I decided to write down my progress & at the same time, revive my blog. I also think it’s a great way of highlighting the struggles of IBS and creating more awareness for this illness.

What’s IBS?

IBS stands for Irritable Bowl Syndrom. Basically, your stomach is very susceptible to stress. This may be, so called, positive as well as negative stress.

NHS UK has the following definition on their website :

  • Irritable bowel syndrome (IBS) is a common condition that affects the digestive system.
  • It causes symptoms like stomach cramps, bloating, diarrhoea and constipation. These tend to come and go over time, and can last for days, weeks or months at a time.
  • It’s usually a lifelong problem. It can be very frustrating to live with and can have a big impact on your everyday life.
  • There’s no cure, but diet changes and medicines can often help control the symptoms.
  • The exact cause is unknown – it’s been linked to things like food passing through your gut too quickly or too slowly, oversensitive nerves in your gut, stress and a family history of IBS.

What are FODMAPs?

A diet low in FODMAPs is supposed to be of great help, as it is a nutrition free from many things, that are potentially stressful for your gut, in a sense that they are difficult to digest, cause bloating, ….

FODMAP is an acronym for fermentable oligo-, di-, monosaccharides and polyols. They are basically short-chain carbohydrates, like some sugars, carbs & sugar alcohols, such as fructose, lactose and xylitol or sorbitol. They are mostly part of our everyday nutrition (though sometimes added to supermarket foods) and they tend to absorb water & ferment in your colon. This is all perfectly normal, though it means a lot of work for your gut – and if it’s already stressed, it might be an overload.

Please be advised, that it’s never a good idea to exclude certain foods from your nutrition altogether, unless you’re allergic or sensitive to a certain food and you have talked to your dietician about it. Sometimes, though, it might help to take a step back, do a reset & re-add FODMAPs step by step. Which is what I’m doing those next 6 weeks. Here’s my report of the first week.

Day 1: IBS & Low FODMAP – Recipe for Success?

On day 1, I actually had a lot to organise. Bake bread, make energy balls, do the shopping for the entire week, cook breakfast, lunch and dinner & not stressing out. Admittedly, the last part didn’t quite work out as well as I’d hoped. Of course, it was too much for one day. Nevertheless, I started my first week with some buckwheat pancakes, a broccoli soup & a vegan Bolognese. I had 3 energy balls & 1 coffee as a snack, in-between. I felt okay, though I definitely noticed the withdrawal from sugar. The past months had been tough and I fell back into old habits of snacking a lot. So, if nothing else, those 6 weeks will be great in the sense, that I’ll cut down my sugar intake. Let’s see about the rest.

Day 2: IBS & Low FODMAP – Recipe for Success?

Day 2 started out a bit difficult as the sudden change in nutrition made me feel really sick. Nevertheless, I forced myself to eat properly. I started out with a chia pudding, followed by some broccoli soup with bread and some vegan bolognese. I also had a coffee, a green tea & 1 Energy ball. As some of you might already know, it’s incredibly important to maintain a fix routine, when dealing with IBS. Not only in what & when you’re eating, but also the rest of your time. Which is why I decided to take up Yoga again. I’m integrating it into my routine. So, although I’m feeling pretty bad, I’m going to force myself to a Yoga session every 2 days – no matter how I’m feeling. This & eating at set times of the day is already way more routine, than I had the past couple of months. Hopefully, I’ll see some positive results soon. So there we have it, on day 2 I’m thinking: “So much for getting worse before getting better.”

Day 3: IBS & Low FODMAP – Recipe for Success?

I woke up and I actually felt okay. Today was the first day, though, were I was actually very hungry. I started with a chia pudding for breakfast and forced myself to a yoga class. It was actually very nice, but my stomach rebelled a lot. During the whole session people could hear the funny sounds my intestines were producing… At least we had something to laugh about. After Yoga, I had a veggie salad and IT WAS NOT ENOUGH! I was so hungry after, I had to eat a slice of low FODMAP bread & an energy ball right away. Still continued to feel hungry, though it was way better. Note to myself: Don’t eat a no carb salad for lunch after only having a chia pudding & doing some exercise. Tomorrow I will do better! It might also have been tricky today as I’m on my period, so my appetite is much bigger than usual. The greens were particularly good for my cramps, though.

Day 4: IBS & Low FODMAP – Recipe for Success?

Today, I started my day with a Quinoa Porridge & topped it off with some Kiwi, Orange & berries – YUM!! I had another soup for lunch & a curry for dinner. Overall, I was feeling a little more energetic today. However, I am still feeling the withdrawal from sugar quite strongly. I hope it’ll get better soon, because it’s really quite annoying. 😀 Other than that everything seems to be going okay: bloating has gone down a lot. Let’s see what the rest of the week brings! 🙂

Day 5: IBS & Low FODMAP – Recipe for Success?

Got up at 5:30, had a coffee, a (way too small) breakfast & went off to Yoga Class. I was so not feeling it today. My body still hurt from Wednesday, I was super tired & my breathing & stomach were completely feeling off. I really didn’t want to go. I know, though, that I won’t get any better, if I don’t do any exercise, no matter how perfect I’m eating, so how’s that for motivation!? Only issue though – how do you integrate morning Yoga into your day when you start working at 8 & there’s no class starting & finishing before that? I know, what you’re gonna say. You’re gonna say, I should just do Yoga at home. Sorry folks, not my thing. What about positions being corrected or the energy of all the people taking the class? Just not the same at home.

Day 6: IBS & Low FODMAP – Recipe for Success?

I tried to sleep in, as I felt really exhausted after being hungry all day yesterday, but the idea of breakfast made me wake up at 7:30. Ha! Well, I had a little coffee in bed and then I had a bowl of quinoa porridge. I ate so much, afraid I would feel hungry again, I actually overate! How’s that for moderation?! Nevertheless, I decided it’ll be a productive day, so I planned the second week. I don’t want to get into the position of not having anything planned and eating whatever. That would ruin the whole process. For lunch I went with a soup & dinner was a brown rice & veggie dish.

Day 7: Last day of the first week…

Today was the first day, I actually felt like giving up. Giving up on my meal plan & cancelling my yoga class. I was feeling very, very sick. I just wanted to stay inside & hide under my blanket. Luckily, I had asked a friend to join me for yoga, so I couldn’t really cancel last minute. I took some medication & off I went. The first 15-20 minutes were exhausting, but after that, I got better by the minute during the class and I was so happy I decided to go. I got home and had a salad (gosh, I really DO NOT LIKE SALADS!!!) and a hot chocolate. I had the remaining rice & veggie one pan dish for dinner.

A recap on the first week

What’s important when dealing with IBS (or any other life impacting disease / struggle /…)? Well, healthy eating – of course. But it’s not enough. A healthy body also needs exercise & most importantly, a healthy mind.

I am “lucky” right now, really. Because I am off sick & I live in a country, where sick days are paid. So, although I’m feeling like shit and I am struggling a lot and barely manage to get out of bed right now and I completely ignore my friends or any other interactions on social media, I am lucky. I am lucky in the sense, that I can deal with my issues, that I have the freedom to force myself to go to yoga classes, do a 6 week meal plan & deal with my issues.

I mean, at the end of the day, the question is: “How can I lead a happy & healthy life, while working full time, living in a society with certain expectations, that I might not be able to fulfil (and do I event want to?) & at the same time being completely true to myself and therefore living a fulfilled & stress-free life?” That’s it for me, anyways… I figured out how my ideal life is supposed to look like. That’s the first (maybe the most important) step. Now it’s time to find a way to actually combine, what I need with real life and create a new reality for myself.

And here’s my final note:

This first week was tough and on so many levels as well… Nevertheless:

I managed to finish the first week. I did not give up, I am facing my shit & I am quite proud of myself. Also, I couldn’t have done this without my boyfriend, who decided to do those 6 weeks with me (although, he doesn’t need it). Thank you for the support! And thanks to my friends, for being patient again. For not pressuring me into leaving the house. And for your kind words.

The Best Mushroom Potato Risotto

Potato Risotto Take 2

The first thought, that’s probably come to your mind is: “Why The Best Mushroom potato Risotto?”.

Well, as you might know, I absolutely loveeeee Risotto. Any kind of Risotto, to be honest. As a side, as a main, as a starter. With or without meat or fish. I simply love it. And I cook it a lot. So what happened to “classic” Risotto? Well, it so happened, that between lockdowns, I spent 3 weeks in Milan, last autumn. Historically, Milan is world-famous for their Risotto Milanese and it was my great desire to go out, eat it & most of all, bother a chef into showing me how it’s done properly – but then the Rona happened…. 

So, instead, I let myself be inspired, as much as possible by my surroundings. Looking into restaurants, through their closed doors, strolling down the streets, peaking at menus, I might’ve tasted & cooked “at home”. There was that one day, when I had everything to make a great vegetable Risotto – apart from Risotto rice. What a bummer!!! Nevertheless, Italian cuisine is about taking basic ingredients & highlighting their amazing natural flavour, without overpowering it with too many spices and I had potatoes at home. Potatoes, similar to rice, have quite a high starch content. So I wondered, what would happen, if I just cut the potatoes into teeny tiny squares & cooked them the exact way, that I would cook a classic Risotto. 

One thing led to another & The Best Mushroom Potato Risotto was born!! Below you can have a look at my very first try (& I actually believe it was so spontaneous & so improvised, that it was the best I’ve ever made!).

Potato Risotto Take 1

Recipe Inspiration

Now, from my first try in Milan to the recipe, you’ll find below, there were another few tries in-between. I also figured, that it’d be a great dish to bring some much needed variety to the winter season. If you’re like me & you’re trying to mainly eat seasonal and regional products, you’ll be bored come December. So, I’ve thought about the basic winter veggies & how they could be combined into something a little more exciting & came up with a mix of root vegetables as a base. Different types of cabbages as the actual “veggie component” & mushrooms as an umami-packed topping. 

I really, really hope, you’ll love this dish as much as I do. I am looking forward to your reactions & comments to it. Possible substitutions can be found below the recipe!! ✌🏻

The Recipe: The Best Mushroom Potato Risotto

Potato Risotto with cabbage, kale & mushrooms

Using multiple root vegetables & cabbage, as well as kale & mushrooms, this dish combines some of the best the winter has to offer.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: gluten-free, Italian, Mediterranean, vegetarian
Keyword: gluten-free, regional, seasonal, vegetarian
Servings: 4 servings


  • 6 medium potatoes
  • 1 yellow beetroot
  • 1 beetroot
  • 1 large carrot
  • 1 stalk celery
  • 1 red onion alternative: 1-2 shallots
  • 2 garlic cloves
  • 1/8 red cabbage
  • 6 leaves kale
  • 1 handful flower sprouts
  • 6-7 king oyster mushrooms
  • 50 g parmesan cheese vegan option: nutritional yeast


  • 3 tbsp olive oil
  • 75 ml tequila or vodka or white wine
  • 300 ml vegetable broth
  • 4-5 tbsp aceto balsamico

Spices & herbs

  • salt & pepper to season
  • pinch freshly ground nutmeg
  • 1/2 tsp chili flakes
  • 2 twigs rosemary
  • 3-4 cloves


  • For this specific version of the recipe, I would recommend you to start by cutting everything & placing it into small bowls.
    The potatoes, beets & carrots should be the same size and should be cut into small squares.
    The red cabbage should be cut into slices, the kale roughly chopped & the flower sporuts halfed.
    The onion, garlic & celery should be finely chopped & the mushrooms cut into slices.
  • While you're preparing for cooking, heat the broth, measure the tequile (or alcohol of your choice) and get out 2 pans & 2 pots.


  • You start preparing this risotto as you would any risotto, by adding some olive oil & butter to a large pot & sauteeing first onions, then garlic & celery. Next, you add the beets & carrots. After 2-3 minutes, you can add the potatoes. Sautee for another ~3 minutes, then add your rosemary & the tequila.
  • Once the tequila has evaporated, add your first ~150-200 ml broth, stir the risotto. Let it simmer on low heat & make sure to stir it regularly. As soon, as the liquid reduces, add more broth, one ladle at a time.
  • It should take the beets, carrots & potatoes around 15-20 minutes to cook. Try them, but make sure, they're not getting too soft.
    Once done, add some butter & parmesan, season with salt, pepper & nutmeg. Stir & set aside, with the lid on, for 2-3 minutes.

Cabbage & Mushrooms

  • While the risotto is simmering, place a pan on the stove & heat it to medium heat. Add some olive oil, then the red cabbage. Add the cloves & let it cook for a couple of minutes, until it starts getting soft. Next, add the balsamico vinegar & let it reduce.
  • Move the red cabbage to one side of the pan & add the kale & brussle sprouts to the other. Season everything with salt & pepper & cook for roughly 4-5 minutes.
  • Heat a pan to high heat, add some olive oil, butter, rosemary & 1 garlic clove. Then add the mushrooms & cook on high heat until they're getting some colour. Add some chili flakes & cook for another minute.


  • To serve, first add the risotto on a plate, then add some cabbage & top with mushrooms. Add some freshly grated parmesan & a sprinkle of freshly ground pepper & enjoy.

Substitutions & other ideas

My first try of a Potato Risotto was at the beginning of October, in Milan. At the time, courgette and other veggies were still in season, which made a great combination. I used potatos, carrots, tomatoes & courgette & cooked it all in one pot. This makes the dish a one-pot dish, great for hectic & short evenings, when you don’t feel like cleaning an entire kitchen’s equipment. 😂

If you want to go vegan, you can just omit the parmesan cheese or replace it with vegan hard cheese. What it does, is that it brings a little umami kick & some creaminess to the dish, but it’ll be just as good without (I’ve tried it!!). 

If you’re not drinking alcohol, or you simply don’t want to use tequila, just omit or change to your liking. Possible substitutions may include sparkling wine, champagne, gin,… whatever floats your boat, really!

Potato Risotto Final

There are just a few more things to say… 

First, of all, I really hope you enjoyed this recipe & I hope you’ll make it soon. If you do, please let me know how it goes. 😍😍

Also, as you might know, I am raising some money for a good & professional food processor. If you want, you can support me here. 

Happy cooking, 

Carolin 💕

P.S. If you don’t wanna miss out on recipes, you can subscribe to my newsletter .

National Day of Healthy Nutrition

So, today is the national day of healthy nutrition, here in Germany. I wanted to add something to it, so I’ve created a new recipe. As I think it’s very important to integrate a healthy nutrition into any kind of lifestyle, it’s also a meal prep recipe!!

National Day of Healthy Nutrition

My kind of healthy nutrition

For a while now, I’ve been working on eating more regional produce. This winter has been (and still is) quite tough… Here, in Germany, there’s not a whole lot to eat during winter… Different kinds of cabbage, beets, potatoes, carrots, the occasional Jerusalem artichoke. Fruit wise, pears and apples are everything there is – I am dying to eat some fresh berries!!! it gives me all the joy in the mornings…

Eating this way, however, made me challenge myself a lot. I had to come up with soooo many different ways to use up the kilos and kilos of cabbage…

For those who know me, I’m really not that big a fan of cabbage…

Nevertheless, I tried numerous vegan filled cabbage rolls, slaw versions, cabbage soups (that was a challenging one for me, as my boyfriend can confirm, haha). Cabbage as a side, in vegan cream sauce, with mushrooms,… the list goes on! I’ve taken a liking to some of it now.

Jerusalem artichokes on the other hand? Well, I don’t know why they’re so “in”… You can’t make a puree out of them, because the inulin will just end up making the whole thing super sticky. This makes a great ingredient for gluten-free bread though. I mean, loads of people just buy inulin and add it as a binding agent… how bout just grating it and adding it to your bread next time? (Really adjust your psyllium though!!!).

The "National Day of Healthy Nutrition" Recipe

So, after trying so many different things, I kinda needed some soul food… so, I’ve created a coconut-apple-cake (recipe coming soon) and a buckwheat bowl. Buckwheat is a regional grain (thank god!). It has a distinct nutty flavour, so whatever you’ll add to it, you already have a fantastic base. In the light of national day of healthy nutrition, I therefore created this new recipe: my Healthy Buckwheat & Veggie Bowl. Full of YUM!!!

Healthy Buckwheat & Veggie Bowl

Regional & Seasonal products united in a fantastic & versatile meal prep bowl!
Course: Main Course, Salad
Cuisine: gluten-free, oriental, vegan, vegetarian
Keyword: gluten-free, organic, regional, seasonal, vegan, vegetarian


  • 1 cup buckwheat groats
  • 1 tsp vegetable broth
  • 50 g dried & chopped tomatoes or more if you like 🙂
  • 1 large carrot
  • 1/2 cucumber
  • 3 spring onions
  • 100 g dried cranberries
  • 3 tbsp olive oil
  • salt
  • pepper
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • tiny bit of chilli flakes
  • 1/2 lemon
  • 1 handful hazelnuts


  • Let's start the buckwheat bowl, by cooking the buckwheat.
    In a small pot heat 2 cups of water (use the same cup you use for measuring the buckwheat!!) and add the dried tomatoes and vegetable broth. As soon as the water starts boiling, add the buckwheat groats and reduce heat to low heat, with the lid on. It should only simmer, similar to cooking rice, really. Make sure not to stir the buckwheat while cooking.
    Let it simmer until almost all the water has evaporated. Then turn off the heat, set aside the lid & let the buckwheat rest and cool down a little.
  • While the buckwheat cooks, you can start chopping up the carrot into small pieces and crush the garlic. Heat a pan to medium-high heat and add 2 tbsp of olive oil. Add the chopped carrot and heat it slowly. You want to draw out as much of the carrots sweetness as possible. Season with salt, pepper, cumin, cinnamon and chili flakes and add the crushed garlic. Slowly roast until cooked through.
  • While the buckwheat is cooling down & the carrots are in the pan, you can take a large bowl and add the cranberries. Also slice the spring onions and cut the cucumber into small pieces and add to the bowl. Roughly chop the hazelnuts and also add them. (You could roast them in the pan before, if you'd like). Add juice of 1/2 lemon and 1 tbsp of olive oil.
  • Finally, add the cooled buckwheat & carrots. Serve on it's own or with hummus, feta cheese, fried tofu or tempeh. Store in the fridge for 3-4 days.

You could also caramalise it, if you want. As this recipe is created for the national day of healthy nutrition, however, i’ve decided not to use any sweeter at all.

According to the season and your home, you can also exchange the added ingredients whichever way you like. The basic components of the recipe are the following way: The carrots provide the sweet component of this dish, the buckwheat the more bitter parts, the acidity comes from the lemon and the freshness is brought by the cucumber.  Just keep that in mind when exchanging parts of it. 🙂

Happy cooking & please leave your feedback & questions below! For more recipes sign up for my newsletter & check out my other recipes or follow me on Instagram. 


The Best Vegan Potato & Kale Salad

Last week, I’ve made The Best Vegan Potato & Kale Salad salad. A couple of days ago, I received the request to publish a dish which makes you feel full long. In event of my recently published meal-prep ebook, I decided to make it a meal-prep recipe. It is also a meal, that qualifies as seasonal, regional, gluten-free & vegan – isn’t that just the best f****** combination ever? It’s made with potatoes, lentils, kale & tomatoes.

Therefore, today, I am showing you how to prepare The Best Vegan Potato & Kale Salad ever. I am also including several substitution options, in order to adapt it to other seasons and to make the preparation even faster, depending on your personal circumstances.

The Best Vegan Potato & Kale Salad

Possible Substitutions

As promised, please find the possible substations below.

Dried lentils:

First of all, the lentils. In order to make the preparation quicker, you could use pre-cooked lentils. Just make sure to wash them before using them. The liquid is usually a bit starchy & full of FODMAPS, which can irritate the stomach. You may use any type of lentils, you’ve got left in your cupboard , Just be aware, that the cooking time varies for different types of lentils.

Raw potatoes:

You could use pre-cooked baby potatoes, if you can find them, to decrease preparation time.

You could also use sweet-potatoes, Jerusalem artichokes or even pumpkin instead of regular potatoes, in case you can’t or don’t want to eat them. 


Any leafy green is suitable, really. As it’s a winter green & grown in my area, I like to use kale. But you could perfectly use rocket leaves, spinach or even lamb’s lettuce. I also like the taste of kale. Sautéed for a short while, it retains its texture yet gives off an incredible taste. Substituting it, I would most likely go for rocket leaves, I think, as they provide a lovely nutty flavour. 


You can use any nuts you like. So make use of what you’ve got left over in your cupboards, depending on your preferences, food allergies, etc. You can also mix different nuts. A lovely addition, in my opinion, are toasted almonds or pine nuts. 


It’s the same for cranberries, really. It makes sense, though, to use small dried fruits or cut them into small pieces. I’d recommend raisins or apricot, as they’ve got a little acidity. Other dried fruits, like dates, can be really sweet, which could lead to an overpowering sweetness for the overall dish.


If you want to add an extra portion of proteins, I can recommend some pan fried tofu or some feta cheese.

Recipe: The Best Vegan Potato & Kale Salad

The Best Vegan Potato & Kale Salad

The Best Vegan Potato & Kale Salad is perfect for meal-prep. Super nutritious and full of fibres and complex carbs. Seasonal & regional products, making a fully gluten-free & vegan meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad
Cuisine: gluten-free, vegan, vegetarian
Keyword: gluten-free, lactose-free, soy-free, vegan, vegetarian
Servings: 4 portions


  • 15 baby potatoes
  • 200 g dried green lentiles
  • 250 g kale
  • 1 red onion
  • 2 cloves of garlic
  • 150 g walnuts
  • 100 g cranberries
  • 2 bay leaves
  • 3 tbsp olive oil
  • 3 tbsp balsamico vinegar
  • 1 lemon
  • salt
  • pepper
  • maple syrup
  • cumin
  • 1 tsp mustard
  • 150 g cherry tomatoes


  • ---- Should you use pre-cooked lentils & potatoes, please skip this step ----
    First of all, we have to cook the lentils & potatoes. Let's start with the potatoes. Please wash them & add them to a pot with salted water. There is no need to peel the potatoes. Bring to a boil & reduce to low heat. Let them simmer for around 15-20 minutes (until done, but not too soft). Next, on to the lentils. Add 1.5 cups of water to a cup. Add salt & the bay leaves. Bring to a boil and add the lentils. Let them simmer for around 15 minutes, on low heat.
    Once, the potatoes & lentils are cooked, drain them & let them rest for a minute.
  • While the lentils & potatoes are cooking, cut the onion into slices and chop the garlic into small pieces. You should also wash & cut the kale at this point. Half & quarter the cherries tomatoes. Make use of the time, you're waiting!!
    Pour the cooked lentils into a bowl & add 2 tbsp of olive oil, the juice of half a lemon and the tomatoes.
    Put a pan on medium-high heat & add the walnuts. Be careful not to burn them. Once they've taken some colour, get them out and chop them up roughly.
  • Now, that the pan is hot, add 1 tablespoon of olive oil to it. Add the potatoes & roast until they start to get brown. Turn down the heat to medium & add the onions. Sautee them for 2-3 minutes, then add the garlic. Add the kale & sautee for another 2-3 minutes.
  • Season with salt, pepper, cumin and smoked paprika. Add 3 tbsp of balsamico vinegar, for sweetness & acidity. Let it reduce for a minute, then add everything to the bowl with the lentils & tomatos. Add the chopped walnuts and cranberries & mix everything.
  • The dish is already great that way, but i recommend you to add some of my vinaigrette (see in notes) when you eat it.


For my vinaigrette, please check my following recipe: Quick & Easy Endive Salad (gluten-free)

Last but not least...

Lastly, if you want to learn more about Meal Prep – what it is & how to do it & you want to try more recipes, check out my Meal Prep eBook. 

I’ve included 5 recipes, a printable weekly meal planner and shopping list. I’ve also added the most important tips and a list of things you should always have at home.

I also want to let you know & you might know this already, that I focus on recipes, which are naturally gluten-free & so is this one. Furthermore, it has a lot of complex carbs, is high in fibres & very low in sugar. Eating it for lunch, it should keep you full for the rest of day. If you feel, you want to add an extra amount of protein, please feel free to do so. 

I hope you’ve enjoyed the recipe for The Best Vegan Potato & Kale Salad. If you try it, I’d love to get your feedback, in the comments below. As always, if you have any questions, please don’t hesitate to contact me. 

Happy Cooking, 

Carolin 💕

Gluten-free & Vegan Banana Bread

Banan Bread

What better way, than to start my holidays with a gluten-free & vegan banana bread? That’s right, there’s no better way. That’s why I decided to finally publish my own banana bread recipe. 

It’s a very basic recipe, which doesn’t need any additives, sugar, gluten, eggs, soya or anything else. It’s the perfect bread for almost anyone with food allergies or intolerances. 

Why doesn’t it need any of those additives? Well, because there are 6!! bananas mixed into the dough. I know, it sounds a lot – but let’s be honest: it’s a BANANA bread. The bananas make the dough sweet & perfectly sticky.

One of the most important things about the recipe is, that you should do everything by hand. That means, mash the bananas with a fork – yes, all 6 of them. Mash them well, until it’s almost like a thick smoothie. I also recommend using a spatula for mixing the rest of the dough later on. Using a food processor & electric mixer will destroy too much of the structure & the bread won’t turn out as great. Just trust me with this. 

Gluten-free & Vegan Banana Bread

inspired by hawaiian banana bread with very little ingredients, a lot of bananas & buckwheat flour.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, cake, Dessert, Snack
Cuisine: gluten-free, vegan
Keyword: breakfast, gluten-free, lactose-free, soy-free, vegan, vegetarian
Servings: 1 loaf


  • 6 bananas almost completely brown!!
  • 200 g buckwheat flour
  • 75 g tapioka starch
  • 20 g baking powder
  • 200 ml almond milk or any other plant-based milk
  • 3 tbsp maple syrup or any other syrup
  • 1 tbsp cinnamon
  • 1 pinch salt
  • 150 g chopped walnuts


  • 1 banana cut into half
  • 3 tbsp finely chopped nuts any nuts will suffice (great way to use any leftovers)


  • Before starting with the banana bread itself, pre-heat your oven to 180 degrees & prepare your loaf tin with baking paper.
  • Start with adding the 6 bananas to a large bowl & break them into smalelr pieces with your hands. Next, mash them with a fork until creamy. This step is really important, as the banana is what makes the bread stick together. You could use a mixer, but it is THAT much better when using a fork & mashing them slowlely.
  • Next, add the maple syrup & almond milk & mix with a spatula. Again, using a mixer is possible, but the results are better doing it by hand.
  • Last, but not least, add all the remaining ingredients, apart from the chopped walnuts. Mix the dough until well combined & quite goeoey. I hate to repeat myself, but if you still can, mix it by hand, please.
  • As a last step fold in the chopped walnuts & transfer everything to your prepared loaf tin.
  • Top the banana bread mass with the chopped nuts & the banana. Make sure to press the banana slightly into the dough, so it doesn't burn.
  • Bake for aroung 60 minutes. Take the banana bread out of the loaf tin immediatly, as to allow any excess moisture to evaporate.
  • Enjoy! 😊
Ingredient substitutions 

So, once you reached this point, you’re probably asking yourself if you can exchange some of the ingredients… Yes, you can. Here’s a list of what & how:

  • Buckwheat flour: You could exchange it for brown rice flour or chickpea flour I would start with using 175g first as they need more water & if you need add some more almond milk. 
  • Tapioca Starch: You can use any starch, but tapioca will have the best results. Try adding 50 grams of potato or corn starch & after that go tbsp by tbsp. 
  • Maple syrup: While Maple syrup has a very unique taste, which fits perfectly with the nutty buckwheat, the walnuts & banana, you can use any syrup, from agave syrup through coconut sugar syrup to rice syrup. 
  • Walnuts: You don’t have to use any nuts at all. I, personally, just really like the crunch & texture & also the taste of anything that combines maple, banana & walnut is a dream come true to me. 

There’s also the possibility to make cupcakes out of this dough, but make sure to use a non-stick cupcake try, because it WILL stick to the usual paper inlays. Also the dough will be good for around 24 cupcakes. You could also use 2 smaller loaf tins. 

Banana Bread Cupcakes
gluten-free vegan banana bread

With my gluten-free & vegan banana bread recipe I’m leaving for holidays & I will be back with a new recipe in February. 

I hope you’re enjoying this recipe & as always leave comments, should you have any questions or you wanna share your results. 

Feel like baking something else? Try my CarrotCake.

You can find all my recipes here.

Have a lovely day.

Love, Carolin 💕

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Hamburg, Germany