How I Cleared My Skin

Hey my loves,

Since I can remember I am struggling with skin issues. But this year my skin has become much more radiant, healthier and I also have a lot less acne or active breakouts. Even my acne scars are starting to heal a little bitIf you want to know how I cleared my skin, keep on reading, because I am about to tell you.

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Firstly, I introduced a healthier diet into my life. I made sure to eat less processed food and also cook more with veggies and don’t eat as much of red meat and sugar. This helped with my skin enormously in the way that it cleared my skin off most of the active breakouts, since they usually appeared because of an unhealthy diet.

Then I make sure to take my makeup off EVERY SINGLE NIGHT, even if I don’t want to and am lazy, I do it. If you leave your makeup on overnight your pores will get clogged and with that breakouts are much more likely to happen especially if you have an acne prone skin, like me.

My skincare routine at night consist of the following steps:

  1. Taking my makeup off with L’Oréal Paris – Fine Flowers Cleansing Cream.
  2. Then take a makeup wipe to wipe the product off and get rid of any excess makeup. I prefer a makeup wipe, because I would have to use a new cloth every single evening, because I found out that even with cleaning the cloth with hot water and soap it still had some product left and that leads to me having breakouts.
  3. I then go ahead and clean my skin with the L’Oréal Paris – Fine Flowers Gel Cream Wash.
  4. Then I just clean my skin with hot and cold water, always in an upward motion.
  5. To moisturize I use two products:The Ordinary –100% Organic Cold-Pressed Moroccan Argan Oil: about 5 drops.

Another thing I introduced into my everyday life was days without makeup. I used to wear makeup even when I was just running errands, I now don’t do that anymore. Simply to give my skin a little break and to breathe. I also make sure to get at least seven hours of sleep at night, so that my body and skin has enough time to rejoice itself. Last but not least, I doubled my water intake and take b12-vitamins.

What are some of your tips and tricks of clearing your skin? What has worked for you? I would love to know. I hope that this entry gave you a little insight into my routine and maybe some of my tricks will help you too.

I wish you all a wonderful day!

XoXo, Jasmin.

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Lunch Ideas That Are Super Quick To Made

Hey my loves,

for the past three weeks I have been trying to eat super healthy and nutritious and today I am sharing yet another recipe related blog entry with you. Last week I should you a whole week of my food and today I show you a couple of my favorite recipes.

Check out my ‘What I eat in a week’ entry right here.

I am showing you three different Lunch ideas that I have been loving in different variations over the past couple of days. They also make super delicious dinner options or in case of the avocado bun even for breakfast. So here they are:

AVOCADO & EGG ON A WHOLE GRAIN BUN

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INGREDIENTS:

  • one whole grain bun
  • 2 eggs
  • 1 tomato
  • 1/2 of an avocado
  • salt, pepper
  • chili flakes

INSTRUCTIONS:

  1. Fry your two eggs in a pan until it has the consistency that you like. I like my yolk a little bit runny, so I leave as long on as the egg white needs to set. I like to season the eggs with some salt & pepper.
  2. Half an avocado, and half the piece, spread it on the buns with a fork. I find that if you use a fork it goes way easier than with a knife.
  3. Slice your tomato and spread it evenly on the two sides of the bun, season with salt, pepper and I like to add some chili flakes.
  4. Lastly, transfer your eggs from the pan to the buns and you’re done.

CHICKEN BURGER WITH TWO SAUCES Processed with VSCO with e5 preset

INGREDIENTS:

  • one whole grain bun
  • one chicken breast (I had one cut up, but a whole piece would obviously work better)
  • a couple of pieces of lettuce
  • one tomato
  • hummus
  • avocado
  • sweet and sour chili sauce
  • salt, pepper
  • paprika powder, chili

INSTRUCTIONS:

  1. In a pan fry your chicken and season it to your tasting. I added salt, pepper and paprika powder.
  2. Divide your bun into two. On one side use hummus (I use the store ready one) and on the other side, smash one half on avocado and season it with salt, pepper and chili flakes.
  3. Place your lettuce and tomato on both sides.
  4. When your chicken is done cooking add about two big tablespoons of sweet and sour chili sauce and stir it in.
  5. Then transfer your chicken to the bun and you’re ready to go.

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INGREDIENTS:

  • Lettuce
  • half of a can of tuna
  • one half of a bell pepper (I used a yellow one)
  • one tomato
  • a couple of tablespoons of corn
  • 40 g of feta cheese
  • salt, pepper
  • balsamic vinegar

INSTRUCTIONS:

  1. Wash all of your veggies.
  2. Cut all veggies (except the corn, duh xD) into mouth-size pieces.
  3. Place all your veggies on a plate, add and mix in the tuna and corn.
  4. Drizzle with balsamic vinegar and season it with salt and pepper.
  5. Last but not least, crumble the feta cheese on top and you’re ready to go.

You love salads? Here’s another recipe for you: Healthy Summer Salad

I hope you guys enjoyed today’s entry. What are your go-to lunches? Tell me in the comments and share some of your favorite recipes. I would love to recreate and try yours out.

Also have you guys seen my friends Stephanie’s guest blog entry? If not, check it out here: How to find your passion project when you have no idea what to do with your life – Guest Blogger Stephanie Vivienne

I wish you all a wonderful day!

XoXO, Jasmin.

 

Healthy Summer Salad

Hey my loves,

in today’s entry I am going to show you a recipe for one of my favorites nutritious salad that I love making for lunch and sometimes even dinner in summer.

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Ingredients:

  • Lettuce
  • 1/2 of a bell pepper
  • 1 tomato
  • a handful of mushrooms
  • a handful of green asparagus
  • a handful of shredded carrots
  • 1 chicken breast
  • 100g low-fat yoghurt
  • Salt, Pepper, Paprika and Garlic
  • Basil & Parsley
  • 45 g feta cheese

Instructions:

  1. Wash and dry your lettuce and cut into mouth-sized pieces.
  2. Wash and cut you bell pepper and tomato.
  3. Wash and cut your green asparagus and mushrooms.
  4. Put a little bit of olive oil into a pan and start cooking the chicken breast.
  5. In the meantime use a microwavable dish and put a little bit of water in and add the asparagus and a little bit of salt and microwave for about 2-5 minutes (it all depends on the asparagus and the microwave you have)
  6. Assemble the lettuce, bell pepper, tomato and shredded carrots on a plate.
  7. While your chicken is cooking you can start making the sauce. For that just mix the yoghurt with all the spices and herbs.
  8. When the chicken is almost done add the mushrooms to the pan and cook them through.
  9. Assemble the rest of the ingredients on the plate and top it of with the sauce and crumble the feta cheese over. Enjoy!

What is your go-to salad in the summer? Leave me your recipe down below.

I wish you all a wonderful day!

XoXo, Jasmin.

What I Eat In a Week

Hey my loves,

today I am sharing with you an entire week of food that I ate. Recently I have been trying to cut down carbs a lot more and also incorporate more fresh veggies into my lifestyle. I thought I would share all of the food with you and maybe give you a couple of ideas for dinners.

Breakfast

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So for breakfast this week I had a variation of the same thing and that was some kind of yoghurt with granola and fresh fruit. I had blueberry greek yoghurt three times this week and the other two just some plain greek yoghurt with honey. At the beginning of the week my fruit was mango and red grapes, but I ran out of mango on the third day, so I added banana instead. The granola is store-bought and I used about two tablespoons, because I only realized this later at home but it was very high in carbs and sugar. But two tablespoons were more than enough to keep me full for a long time.

What is your go to breakfast?

Lunch

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Now for Lunch I had these two, and the other days I either skipped lunch or ate granola bars. The only reasoning behind it was that my Uni hadn’t had any healthy option nor something that I would crave so I substitute my lunch with bars and some fresh fruit. I know that is not ideal but what would you do if you didn’t bring lunch. Alright on Monday I had a mixed salad with two eggs. It consisted of mixed lettuce, bell pepper, tomato and feta cheese and a side of green asparagus. It was delicious!

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On Tuesday I had a rye whole grain bun with some lettuce, a tomato, an egg and some cheese. And it was the best sandwich I had in a while, it was super delicious and as I am writing this I am thinking to myself that it would be nice to eat this now. Haha xD

What is your favorite lunch? Do you have any ideas for lunches on the go?

Dinner

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On Monday evening I actually skipped lunch, well not necessarily skipped it, but I fell asleep before I could make dinner, because I hadn’t slept the day before. That’s why there are only for dinners here. It’s not in chronological order but I will pretend that it is.

On Tuesday I had some bulgur with mixed Italian style veggies with chicken breast and a little bit of sweet and sour chili sauce! This definitely was the highest carb dinner this week, because of the bulgur and also because the veggies were frozen and had added some things that made it a little bit more unhealthy. But I didn’t have the time nor the energy to cut up some veggies.

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On Wednesday I had a turkey burger, sweet potato and green asparagus. Topped with some light hollandaise sauce and of course sweet and sour chili sauce. I made the burger myself, I just added an egg and some rye flour to eat and seasoned it.

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On Thursday I had pasta (was craving it) with chicken and mixed vegetables topped of with a self-made sauce and feta cheese. For veggies I had zucchini, bell pepper and green asparagus. The self made sauce consist of non-fat yoghurt and sweet and sour chili sauce. It was a nice change to the normal topping.

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Last but not least, my Friday dinner. Was definitely one of my faves this week! It consisted of some rice, bell pepper, zucchini, mushrooms, onion, corn and green asparagus, topped with a self-made tomato sauce and chicken. The sauce just consist of mashed tomatoes with salt, pepper, basil, parsley and oregano.

What is your favorite dinner?

I hope you enjoyed today’s entry and if you did make sure to let me know by liking and commenting! Also let me know in the comments what is your favorite snack? Mine is watermelon in summer.

Also plates and cutlery is from H&M Home, you can buy it here:

Bowls: H&M Germany BowlsH&M UK BowlsH&M US Bowls

Plates: H&M Germany PlatesH&M UK PlatesH&M US Plates

Spoons: H&M Germany SpoonsH&M UK SpoonsH&M US Spoons

Forks: H&M Germany ForksH&M UK ForksH&M US Forks

I wish you all a wonderful day!

XoXo, Jasmin.

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My Two Favorite Breakfasts

Hey my loves,

in today’s entry I am going to talk about two of my favorite breakfasts that I love to have in the morning and are perfect to get you energized for the day. They keep me super full for a long period of time. So here they are.

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Yoghurt with Granola, Fruit and Flax Seeds

I love this breakfast a lot, because it gives me such a variety. Obviously you change out the fruit as you like but I paired my yoghurt with red grapes, blueberries and half of a banana. I also added a handful of granola and a teaspoon of flax seeds. You could add some chia seeds to make it extra long-lasting.

I had chosen an Alpro yoghurt with mango which is already sweetened, but you could just have it with plain greek yoghurt and add a teaspoon of honey. I sometimes do that too, but I try to stay away from dairy as much as I can.

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Porridge with Fruit

Another favorite of mine is porridge. This time around I had a pre-packed mixed berry porridge where you just have to add some water. Mine was from Weight Watchers.

I do like to add some extra fresh berries, that day I added blueberries and red grapes and normally I would add half of a banana as well, but I ran out of it. I also always add a sprinkle of cinnamon to get some extra sweetness.

What is your favorite breakfast at the moment? Do you always eat the same? Tell me in the comments, I would love to know.

Have you seen my latest post? My Bullet Journal

I hope you enjoyed today’s entry and if you did let me know by hitting that like button.

I wish you all a wonderful day!

XoXo, Jasmin.

Veggie Bulgur Bowl Recipe

Hey my loves,

in today’s blog post I am going to talk about one of my favorite recipes the last couple of weeks. It’s a vegetable bulgur bowl which is fueled with lots of great veggies and healthy carbs and is perfect for making in a big batch and eat all week. I have been loving cooking this on my meal prep day and it’s so versatile. You can eat it cold for lunch, you can mix it into a salad or you can eat it hot and make meat or fish to it. I just really like it!

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This recipe lasted me for an entire week for about a meal a day, but it might last a little longer if you halve the portion, for example when you put it into a salad.

Ingredients:

  • 1 cup (uncooked) Bulgur
  • 1 1/2 tsp. vegetable stock (powder) or about 2 cups if liquid, otherwise add 2 cups of water to the powdered stock
  • 1 can corn
  • 1 can kidney beans
  • 1 can mushrooms (or 200 g fresh mushrooms)
  • 2 carrots
  • 1 zucchini
  • 1 large red bell pepper
  • 1 tsp. olive oil
  • salt, pepper, spicy paprika, garlic powder and chili powder (about 1-2 tsp. each)

Instructions:

  1. Mix together bulgur and water with the vegetable stock and cook first on high heat for about 5 minutes and then on medium to low heat for another 10 to 15 minutes.
  2. Rinse and dry the corn, the kidney beans and the mushrooms. Set aside.
  3. Rinse, dry and dice the carrots, zucchini and red bell paper.
  4. Add olive oil to a pan over medium to high heat and start off with the carrots. After two minutes add the red bell pepper and zucchini. Cook for about 5 minutes. Then add the rest of the veggies. Cook until the carrots are soft.
  5. Season the veggies to your liking I added salt, pepper, spicy paprika, garlic powder and chili powder. Stir.
  6. Add the bulgur to the veggies and mix them together. Let them cool of and store them in the refrigerator for up to 5 days.

I hope you enjoyed today’s entry and I wish you a wonderful day!

XoXo, Jasmin.