Saturday, September 20, 2014

Thursday, September 18, 2014

Outfit: In between seasons

This month the weather is really nice. It's still a bit warm outside, but you can feel fall is coming. It's less humid, there's more fresh air. I love this weather. To warm for a coat, but perfect for a nice blazer. So today I chose to wear an outfit I'd normally wear in summer, but with a blazer to keep me warm.

The t-shirt I'm wearing has a cute lace details on the sleeves and back.
What I'm wearing:
Blazer: Pull & Bear - Pants: Vila - Top: H&M - Shoes: Toms - Watch: Esprit

My favorite nail polish brand: O.P.I.! This is Every month is Octoberfest.

Photographer: Wouter Al

Tuesday, September 16, 2014

Project Life: Week 31 and 32

Single page week 31
Small pocket pages for week 32.
Loveland festival page!
Week 32 spread, with the smaller page protector on the left.

Monday, September 15, 2014

Recipe: Nutty Brussels sprouts

Brussel sprouts recipe
Unlike lots of kids, I've always loved me some Brussels sprouts. But when I tried out this new recipe I thought up, I was sold. Even my boyfriend, who never liked them, ate it with an appetite. So I knew I had to share this recipe with the rest of the world!

What you need for two servings:
  • 400 grams Brussels sprouts
  • 2 chicken sausages
  • 100 gram of mixed nuts (I used pecans, walnuts and pistachios)
  • Sea salt and black pepper
  • Lemon juice
  • Olive oil

What you do:
  1. Rinse the Brussels sprouts and slice them in half, bring water to a boil and cook them for 4 minutes.
  2. Heat up some olive oil and bake the sausages until they're almost done.
  3. When the sprouts are done, heat some more olive oil and lay the sprouts in it, with the uncut side facing up (like on the left photo below). Just let them sit there, checking from time to time if the bottom side turns brown.
  4. In the mean time your sausage is done, cut them in little 1/4" (1 cm) slices.
  5. When your sprouts turned golden brown, add the nuts, I chopped them up a bit, for smaller pieces. Stir everything than add the slices of sausage.
  6. Sprinkle it all with lemon juice, sea salt and pepper
I added a bit of puffed quinoa too!

Brussel sprouts recipe
Brussel sprouts recipe

Saturday, September 13, 2014

Thursday, September 11, 2014

Outfit: Time to workout!

A while ago I bought these running tights at H&M and a week later I went to Primark, where I found this matching singlet for only € 5,-! In our vacation, Wouter took me to Run 2 Day to pick up new running shoes as an early birthday present. I had 3 pair of shoes to pick from and I choose these lovelies! Nike Lunarglide 6. The first pair of running shoes I own, I actually think are pretty. They aren't just pretty, they give me more support around my ankles, which is better for my chins too. And since I'm suffering from chin splints right now, this is a very good thing! I can't wait for the day I'm recovered and I'm able to take these babies for a nice run. Right now I'm using them to do my excersizes from my physiotherapist.

What I'm wearing:
Shoes: Nike Lunarglide 6 in black
Shirt: Primark
Tights: H&M
Ear tunnels: Alloverpiercings
Bracelets: Body & Fitshop

Shannon is wearing:
Shoes: Saucony
Shirt: H&M
Tights: H&M
Bracelet: Body & Fitshop

Shannon Zwart

Wednesday, September 10, 2014

Recipe: Caprese salad with a twist

Caprese salad with a twist

I don't want to eat lots of bread, but sometimes it's just easier and faster to take some bread with me to work. This salad is super easy too and if you have a little kitchen at work like I do, you can even make it at work. It only took me 5 minutes.

What you need:
  • Mozzarella
  • 1 tomato
  • 1 avocado
  • 1/2 tbsp (home made) pesto
  • 5 leaves of basil
  • roasted pine nuts
  • black pepper


  • Puffed quinoa

What you do:
Cut the mozzarella, tomato and avocado in small bite size cubes, add the pesto and mix it together.
Serve it with the basil leaves (I chopped them a bit before eating), the roasted pine nuts and the puffed quinoa. Add some black pepper to taste.

It's that easy! I hope you'll enjoy it as much as I did :)