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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.

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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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Since the beginning of March I have been trying to eat a lot more healthy. February was a month filled with birthday cake and lots of other treats. During the month it was starting to affect my health and my mood. I started to get a bit more of a breakout and was constantly tired. Therefore I decided to cut back on the sugars in March, as well as adapt a bit more of a healthier lifestyle. Ever since last week, I have incorporated some more veg into my day to day life and so far am really enjoying eating healthy again. For lunch I am mainly eating salads nowadays, and this has been one of my go to salads to eat. It's super easy, tasty and filling, which is always something I look for in a salad!

For this recipe you'll need:

A hand full of romaine lettuce
A hand full of spinach 
50 grams bean sprouts
100 grams shrimp
1/2 tsp black sesame seed

For the marinade for the shrimps you'll need:

1 clove of minced garlic
1/2 minced red pepper
1/2 a lemon's juice
A bit of paprika powder

This is such an easy and quick salad to make. Start off by preheating your oven to around 150 degrees celsius. 

Get some aluminium foil, put that down on your counter and put the shrimp on the aluminium foil. Then add your minced garlic, red pepper and the juice of half a lemon. Add some of the paprika powder and mix the shrimp around a bit, so all of the shrimp are marinated. Then fold the aluminium foil together, so it sits together like a little package.

Put the shrimp in the oven for about 10-15 minutes and check on them regularly to make sure they're not overcooked. 

Next it's time blanch your bean sprouts. It's definitely a lot tastier if you just put them in boiled water for about 5 minutes. I once made this salad and couldn't be bothered to put the bean sprouts in cold water. Let's just say it wasn't as tasty as it normally is. 

When the shrimp are ready, all there's left to do is put all the ingredients into a bowl, plate or where ever you like to eat to eat salads from. I like to rip up my romaine lettuce and spinach a bit, so the leaves aren't that big. Then I layer the bean sprouts on top and after that I add the shrimp. I top it off with some black sesame seeds and I'm good to go. 
As you can see there's no dressing on this salad. In my defence, we didn't have the ingredients I would normally use for the dressing so I decided to skip it all together. I usually end up skipping m dressing as the dressing is what usually makes a salad 'unhealthy'. So that's why I just forget to create these salads dressings in general. And because I am usually too hungry or too lazy to actually spend time on a homemade dressing. 

However, with this salad I do like to create a dressing from time to time. I usually end up using a citrusy dressing, which is really easy to make. All you need is some yoghurt, lemon zest and lemon juice. 

For the dressing you'll need (for 1 serving):

Two tablespoons of plain yoghurt
1/2 a tablespoon of lemon zest
1/2 a lemon's juice

Put the greek yoghurt into a small bowl, then grate some of the lemon zest and add it to the small bowl of yoghurt. Add the juice of half a lemon and whisk it all together. That's basically it! So easy to make and so tasty to have with this salad. 


  1. This looks absolutely gorgeous !!!! As a pescetarian, this is definitely something I would eat
    Ashleigh xxx


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