Use your time wisely

I recently read a post on Instagram about the pressure to start something we ever wanted to do and asked myself: At any time with a crises or not: why is it never enough to be? Just to go with the flow, with your own flow. Why do we have to optimize ourselves permanently?

Sure we have to be aware not to stuck in negative thoughts and get into anxiety. But each and every person has a great tool against it. Breathe in the present moment and just be. Sometimes it’s easier sometimes not. Like every other day.

But please, avoid the stress of thinking “I have to do this and I have to do that” just because now is the time because we have a planty of it. No, actually it’s not necessary. Allow yourself to do everything in your own pace.

And don’t put yourself under pressure by people who are showing how productive they are and how they spiritually grow. Those are probably also productive and spiritual growing with less time. If you are not like Speedy Gonzales don’t try to be.

There are people in this world who are more active than others. Yes we are diverse. Everyone is different, has different pace and needs. We should start accepting that instead of tearing ourselves down. Be kind to yourself. And don’t forget that in any time: to start something new you need to make the first step. And for what reason, it’s always the first step wich is incredible hard to take.

A bunch of Tomato-Crackers

Being sick of processed food? Here is an easy alternative to crackers. I made them with avocado hummus and it was a feast. This recipe is for two baking sheets – a lot 😉

with and without tomatoes
  • 40g chia-Seeds
  • 20g flaxseeds
  • 200 ml water
  • 300g cooked Quinoa
  • 50g pumpkin seeds
  • 60g sunflower seeds
  • 40g sesame seeds
  • 6 dried tomatoes
  • 2 EL tomato paste
  • 1 TL agave syrup

Preheat the oven to 165 degrees Celsius.
In a medium bowl, add the Chia-Seeds, flax seeds and water, let it sit.
Mix the cooked quinoa with the pumpkin, sunflower and sesame seeds.
Cut the dried tomatoes in small pieces and add them to the quinoa mixture.
Afterwards add the tomato paste and the agave syrup.
Last but not least the chia mixture. Stir until well combined.
Transfer half onto a baking sheet and spread to an even layer.
Bake for 30 min.
Cut into desired cracker shapes.
Carefully flip each cracker and bake for another 25 min.
Repeat with the other half.
Let it cool and enjoy with hummus or any other dip 😉

Chia Pudding

It has to be done. I write my first recipe.
Since I was in Nicaragua I just continued eating vegan and with the Corona Crises I had a lot of time to prepare food and eat as well.

Chia Pudding is one of my favorite breakfasts – that’s why I decided to share my favorite recipe. And to be honest, the ones who are following my Instagram stories can tell, i tried a lot.


  • Chia seeds
  • Milk of any choice
  • Banana
  • Raw cacao powder
  • Soy-Almond Yogurt
  • Raspberries

Mash the banana with two teaspoons of cacao
Add the Chia seeds with the milk and let it sit for 10-15 Minutes (or over night)
(I do three tablespoons of seeds and 1/2 mug of oat milk. The mix ratio is about 1:3)

Stir the pudding when it’s ready and put some raspberries in a jar. Add the Banana-Chocolate-Pudding and than some yogurt and on top some raspberries.
If you are keen you can add a layer of granola, like I did on the Picture, but that’s not a must 😉

Do you have YOUR favorite Chia-Pudding? I’m happy to read it in the comments 🙂