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Hi! I'm Laura, a 23-year-old millennial girl discovering who I am by sharing my life experiences on my blog. You'll find me writing about me discovering my personal style, my growing wanderlust or giving any sort of style, uni or mental health advice.

If you ever have any questions, notes or other things that you want to know, feel free to email me

From July 2012 all items marked with a (*) are gifted items or PR samples. Posts on this blog may contain affiliate links or sponsored content. Please read my disclaimer for more details.

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Having salads for lunch in my opinion is one of the nicest things to eat. Now that I am interning five days a week, I am really starting to get down multiple rhythms, such as a normal sleeping pattern, bu especially my eating rhythm is starting to change nowadays. I notice such a difference when I eat bread for lunch and when I don't. I get a really painful and swollen belly, so I usually try to stick with spelt bread, or go for gluten free crackers or a salad. This particular salad might not give you a killer body, but it is really yummy and felt like I had to share it with you, because it's so easy and quick to make!

For this recipe you'll need:
One and a half hands of arugula 
50 to 75 grams of smoked chicken
20 grams of sliced black olives
30 grams of feta cheese
20 grams of sweet corn
Half an avocado 

For the dressing:
1/2 tablespoon of olive oil
1,5 teaspoon of balsamic vinegar

What I usually do is I usually tear up my lettuce. Apparently this prevents the lettuce from going brown. Then I just slice the chicken, feta cheese and black olives into little, bitesize pieces. It's really easy! Add some sweet corn to the salad and you're almost done. That is what I prepare when I'm at home. Then I take an avocado with me to work and slice it in half there and usually share my other half with one of my other colleagues. I dice the avocado and poor on my dressing.

This dressing probably is the easiest to make too! I usually make this when I am in a hurry and am not really that inspired to do anything fancy. What I do is I put 1/2 a tablespoon of olive oil and 1,5 a teaspoon of balsamic vinegar into a small cup, sometimes stir it with fork or just shake it when I am at work and then poor it over my salad. I eat that and I am filled up for at least another three hours.

Whenever I am in a bit of a hurry I sometimes leave the dressing out, so I can just eat it on its own, as the avocado can get quite creamy, so this salad is not completely tasteless.