Time to lose the guilt…

My whole life I’ve been a perfectionist. It’s pretty much all I’ve known. This is something that I’ve written about before but life is a process, and I’m still working on that one. Any ‘flaw’ or hindrance to the pursuit of perfection has always been something I’ve felt great guilt about. Not enough work done that day. A workout missed, or changed. A couple of cookies…the usual culprits.

But why? Guilt is such a pointless, unproductive emotion. For the first time that I can remember, it seems to be fading. This week I’ve been feeling a bit under the weather, I’ve eaten a bit more – because I wanted to. I skipped yoga yesterday cos I felt like crap.

Woah, what’s that? I haven’t ballooned and become obese? The world hasn’t fallen apart because I did half an hour less work than intended? Shocker.

Sometimes we need to take a step back from our lives and adjust. Make a vat of tea, loose yourself in a movie, put that song on (you know, the one that makes the world full of possibility and hope just for those few minutes) and escape. Don’t be scared to treat yourself, it actually feels pretty good!

When I look around at my friends and family, those that have lost parents too young, families breaking apart un-expectantly or illnesses snatching away the years before we get the chance to live, I realise how lucky we are. To have that chance to live, healthily and fully – our lives can go anywhere we choose. So to feel guilt over a run, an ice cream or whatever? No thanks.

Life is a constant learning curve. It’s never going to be an easy path – and hey, if it was, that’d be pretty boring – don’t be afraid to pick yourself up and move on again. I know this is a post I never thought I’d be able to write, but boy is it worth it.


{RECIPE} Pear Banana Pancakes

Yesterday I made banana pancakes for the first time ever. Oh. My. They are amazing! I realise I may be a bit late to the party here but that combination of light fluffiness but yet so filling… My love for pancakes has only been strengthened. I also made a simple sauce to go with them that was so utterly delicious (in my humble opinion, I was very hungry at the time so may be slightly biased…) that after writing out the complete instructions to my friend on WhatsApp I realised that I had probably better share it with you.

The pancake recipe itself is not mine, it is from a wonderful blog I stumbled across when looking to fulfil my pancake craving. The blog was Eugenie Kitchen and the original recipe can be found here. I only made one alternation in adding the vanilla extract.

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Pear Banana Pancakes

For the pancakes:

2 eggs

1 banana

1/8 tsp. baking powder

1 capful vanilla extract

Mash the banana. Then whisk the eggs together until smooth before combining well with the other ingredients. Cook using a non-stick frying pan on a medium-high heat (I am impatient so it tends to be more high) in batches of about 1-2 tablespoons for around 1 minute on each side until a nice golden colour. Arrange on your plate and set to one side.


For the pear:

1 pear

Slice the pear up small and cook in the same pan you used for the pancakes until it starts to soften. Simple!


For the peanut sauce:

1 tsp. peanut butter

1 tsp. honey

A sprinkling of cinnamon

A splash of soy milk (thank you to my beautiful flatmate for my present!)

Mix all the ingredients together before pouring all over your pancakes, along with the pear!


Personally, I loved this breakfast and it was so easy to make. A perfect alternative to flour pancakes, particular here in Buenos Aires where I am trying not to buy expensive items such as protein powder – I hope you enjoy!


I have also added a new page to Cherries & Chisme “Blog Love” full of my favourite blogs so do check it out.

{WIAW} Liquid dinner & creamy banana porridge recipe

WIAW button

I have finally got round to writing my first WIAW Wednesday of Buenos Aires! I was inspired by reading everyone else’s eats last Wednesday so decided to log my eats that very day.

I woke at 7 to shower and get myself ready for Spanish School (I’m going to miss going to this place!). The night before I had made a curry for dinner so had some left over coconut milk, I decided to try it in my porridge as I have heard great things and wow it was delicious and super filling as I also used an egg. So here’s the recipe for you guys to try at home.

Creamy banana porridge

Serves 1

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50g oats


1 egg

100ml coconut milk (left uncovered in the fridge the night before)

1 banana

1 tsp cinnamon (depending on how much you like cinnamon!)

A few pecans to sprinkle on top

Combine the oats and enough water to cover and cook in the microwave for 90 secs on high. Then whisk in your egg, cinnamon and half of the coconut milk and cook for another 90 secs.

Remove from microwave, pour the rest of the coconut milk on top, slice up the banana and sprinkle on along with the pecans. Take a picture before mushing it around into a big mess. Enjoy!

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This was the day that I took my Oaty Banana Bars (as above) into school so I had half a small one in the break (unpictured) – 4 hours of intense Spanish requires fuel!

After class I went home to make lunch. This was stir fried aubergine and red pepper with basil, pepper and lemon juice, along with some avocado mixed in afterwards – delicious! I followed it with an incredibly juice pear as dessert (unpictured).

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I then when to this great café/bar just a few blocks from my building to study some Spanish and catch up on my blogging. Whilst there I enjoyed this incredible iced coffee and a jasmine green tea – I love how cute the teacup and teapot set is!

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I popped home for a quick change and an apple before heading to my yoga class. The classes take place tucked away above a deli, I love the secret discoveries of this city! After class I grabbed a quick smoothie from the deli containing various fruits and quinoa, apparently… I find quite often here things that are listed on the menu don’t always appear and this definitely seemed more like a juice.

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Nevertheless, it was my easiest option for dinner on the bus as I went on to meet some friends at a bar/club for the evening. We ended up getting a free drink on arrival as it was an international event (for once we had to prove we were foreign!) so I had a Gin & Tonic. I was still feeling pretty hungry and unsatisfied by my failure of a dinner so had a Diet Coke to try and ‘fill up’ as I am rarely enthused by bar food (I know I know! I am telling myself off writing this!). Later on I had a glass of free champagne in-between plenty of dancing.

So there is my day! Not particularly ‘healthy’ in that my dinner was essentially alcohol but I am pretty sure I danced off the calories 😉 and hey, it was fun!

What’s your most recent meal failure?

{RECIPE} Oaty Banana Bars

It all started with a game we were playing in Spanish School to practice our grammar. We were learning the imperative tense with a dice (each number corresponded to a different person) and a pile of cards with verbs on. I got ‘nosotros’ (‘we’) and ‘cocinar’ (‘to cook’) so naturally the first thing that popped into my head was ‘nosotros cocinemos una surprisa por mañana’ (roughly ‘we have to cook a surprise for tomorrow’) not realising that we actually had to DO the commands we were practicing and forgetting that we currently have no gas in our building so all I have to bake in at the moment is a little electrical oven…


Nonetheless, being me, I could not be defeated! I took inspiration from this recipe by the wonderful Laura Agar Wilson and came up with this concoction…


Oaty Banana Bars

(Makes 12)

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1 cup oats

1/4 cup flour (I used wholemeal)

1/2 tsp baking soda

1 teaspoon cinnamon

1 handful walnuts (broken up)

1/3 cup honey

2 bananas well mashed

1 egg


Pre heat the oven to 180C and grease a baking tray.

Firstly mix together all the dry ingredients in a large bowl, and then add in the rest and combine (you may want to add a splash of oil if you think it looks a bit dry but mine didn’t need any).

Pour into the baking tray and spread evenly. Bake for 25mins (please keep checking regarding the time as my oven is not very precise!) until a golden brown. Remove from the oven and allow to cool and firm up further before cutting into 12.

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I took these in Spanish School and they were devoured (before I told people that they contain no refined sugar and no official fat – I don’t count the egg and nuts as they’re good fats!)! I hope you enjoy.