21, An Engagement & Feasting.

So, here you go. As promised, a post crammed full of photos we took whilst away in Brighton (quick warning: don't read this post hungry).

The perfect choice: the room at Umi Hotel / the view from the bed / little message in the bathroom / a Lush haul.

Thank god for takeaways: a delicious lunch of Pho's Vietnamese Noodle Soup / munching on a vegan Felafel, avocado & pineapple burger / our Birthday takeaway from GBK / Michael gorging on his Taxidriver Burger.

We love ice cream: my special Birthday Lemon Cake / an ice cream shop called Boho Gelato that sells vegan ice creams! / mine was a scoop each of Strawberry & Rhubarb and Raspberry & Elderflower sorbets / Michael's was a scoop each of  Blueberry Cheesecake ice cream and Raspberry & Elderflower sorbet.

So many Vegan restaurants, so little time: Vbites Vegan Cafe for lunch: my BBQ Chicky pizza / Michael's Mozarella pizza / yummy Carrot Cake / Michael's Banana & Chocolate Cake.

The best of friends: one of my favourite photos right after Michael proposed / a box full of lovely goodies from Sally / Pretty things from Emma / The most thoughtful gift from Katharine.


Thankful Thursday | 21

Top o' the morning to you. Gosh, it's really starting to get chilly! Michael is one of those people who are always hot but even he's feeling it, which means I'm not just being a wimp. So keep warm you lovely lot, it's the season of tea.

This week I am thankful for:
21 - my love of tea. My fiancé (see what I did there) hates any hot drink, we used to make white hot chocolate but he'd leave it to cool down before drinking it. I know, sacrebleu! When we were away in a cottage in the middle of nowhere and he'd forgotten to bring anything other than lemonade, but of course lemonade didn't last long. All we had was tea but rather than drink that, he drank nothing! Bless him. Anyway, back to the point; I love tea! There are so many different types, different flavours and different ways of brewing. I may get a little excited but why not? It keeps you warm, tastes delicious and has a huge list of benefits.


2 Weeks Notice.

I'm sorry we've missed loads of these lately, I've been really poorly lately and it's all a bit much. But, I thought writing a blog post and talking about all these awesome links would take my mind off the pain, even just for a bit. So, after a month of missing these posts I have a hell of a lot of wonderful links to share with you, although I'll try to keep it as short and sweet as possible.

  • One of my favourite Spoonies has recently gone through a big food change and I'm very proud of her for her determination and how well she's doing. So, when I saw this healthy granola recipe on her blog I knew that I'd be begging Michael to give it a go.
  • Keeping on the theme of food; don't you ever get a bit frustrated over baking measurements? If yes, then this post is a god send! We'll definitely be using this when we want to change measurements from cups to grams.
  • I recently came across this blog on Instagram run by 2 beautiful spoonies. Please take a look, they're only just starting out but I would say they definitely have a talent with words! They've both had M.E. but that's not all and they've come through it so well. This is what the word inspiration was made for.
  • I love Kaelah's blog, she's absolutely gorgeous and she's recently had a beautiful baby boy who will have you cooing for hours! But, the post I'm featuring today is this one including artwork that basically takes the piss out of some of America's laws.
  • I love reading Hello Giggles! It is one of my favourite places on the interweb to have a nice easy read and zone out. I especially loved this this post about 2 homeless doggie best friends who got a new home.
  • Lastly, and again from Hello Giggles, are these heart warming videos of a gorgeous little puppy and a cheetah cub who are a the cutest companions in an American zoo. Procrastination to the Max.


Bake of the week! It's time to move on.

Yup, that's it, no more bakes. Please don't be sad, it's for a very good reason. First, Mum's cooker is appalling, a recipe says 20 minutes, the oven says 1 hour. Also, if any of you have tried vegan/gluten-free baking you will know that it needs to be very specific and we can't do that. In fact, we tried one last bake to share with you lovely lot that failed miserably. Secondly, I don't fancy anything lately, my eating is not going well due to constant stomach aches and a belly so bloated I look pregnant (which I'm not, don't panic!). Thirdly, Michael definitely does not have a sweet tooth and I definitely can't eat a whole bake to myself so we're waisting things, which I hate doing. So, there you go. There will still be bakes posted every now and again seeing as we're freezing some things in portions, so when I'm finding it particularly hard Michael can just defrost something for me. However, this Sunday spot won't be left empty... We're going to do a recipe of the week instead, all vegan, all gluten-free. We're quite excited about this so expect some very creative recipes.

Also, we're very excited to start blogging more regularly again, we miss this little space. And, believe me I have a ton of post ideas! There's going to be a pretty, easier to navigate new blog design coming soon too. Does anyone else get more passionate about blogging when they have a new design to share on? So, that's that. We hope you'll stick with us we evolve this little internet plot.

P.s. picture source


Thankful Thursday | 20 & an Announcement.

If you follow us on Instagram you would have already seen that on my 21st birthday Michael proposed! It's all very exciting, and I can't wait to start planning. Pinterest, here I come... There will be a lot of photos in one ginormous post coming very soon, and definitely more details so bear with me while I get my fuzzy PEM head sorted. Luckily, I now have a wonderful fiancé (it's going to take a while to get used to saying that) who I can boss about... Joking of course. Anyway, onto today's Thankful Thursday and this one's made even better due to the fact it's our 5 year anniversary today! So here you go.

This week I am thankful for:
20 - having my smokin' hot fiancé by my side for the last 5 years. I can honestly say I don't think I would be here without him. Simple.

PS. Excuse the puffy hands, they're constantly swollen. Does anyone else get that?



I've never done this before so bear with me. Today is a bad day. We went away for my 21st, to our favourite place in the world and it was the most perfect weekend ever! But, when you're as severe as me you hit the ground with a mighty bump. I'm home, feeling worse than ever, stuck in the same old 'storage-hoarders-worthy' room and I am not in a good mood. My head feels like it's going to explode and I may be a little (or maybe very) grumpy. So, I'm going to lay down, shut my eyes and relax. Then tomorrow I will wake up, dust myself off and get on with it. It's all we really can do. Then, as soon as I'm able I'll do a wonderful post on our weekend away and share some very exciting news. *and breathe*


Bake of the week! My 'get out of jail free' card.

I'm sorry to say we don't have a bake for you this week. But, it's for a good cause; we're in Brighton for my 21st birthday weekend! I did have a couple of posts planned but Blogger was having a paddy fit for a couple of days which culminated in a very stressed Laura and no post to show for my troubles. So, today we thought wed just link to our Instagram so you can see what we've been up to and get a peek at the delicious foods we've been gorging on. And, you can get a recipe for my birthday cake in this post from last years Birthday. I know, it might seem boring but believe me, this cake deserves the most coveted Birthday cake spot. Sound good?


Thankful Thursday | 19

Bloody hell! Where has the time gone? I'm having to start thinking about Christmas and Michael's 21st which is quite scary. We thought by now that we'd be in our own little flat where I could start relaxing my little heart out. Maybe by Christmas... But for now, this particular TT is helping me get through it.

This week I am thankful for:
19 - my Sennheiser Momentum headphones that Michael gave me as an early birthday present to help with my resting. These things have been used a lot, I mean every single day a lot! If you don't own headphones, I strongly recommend getting a pair for resting with an audio book, mindfulness or quiet music. And, they come in all kinds of pretty colours.


Bake of the week! V&GF Lemon Cheesecake.

Laura: I'll be writing all the blog posts from now on, with  help from Michael of course, seeing as i keep getting worse and it's one of the very rare things that i can actually do. So, if they're a little higgeldy piggeldy blame Michael for not proof reading well enough!

This weeks bake is a little special. I had my early birthday dinner with my family on Monday so i had time between that and Michael taking me away for my 21st to properly rest. 21! It'll just be nice to be stuck in a different bed in a different room with different food. Anyway, i went downstairs with my family for a bit to have a Nando's takeaway and a delicious home made pud. And let me tell you, that pud, that vegan and gluten-free pud, went down a storm with my picky, plain food loving, family. But, we didn't find this recipe online or come up with it ourselves, instead my lovely spoonie friend Kym invented it! It's a delicious Vegan & Gluten-free Lemon Cheesecake and it's the best cheesecake Michael and i have ever had (that's even including normal cheesecake!). And, even better, it's also refined sugar free! We had to tweak the recipe a little as we didn't have quite enough of the ingredients and used GF biiscuits instead of oatcakes to make it more 'normal' to my family. It worked so well but we'll share the original recipe with our little changes along side.

Kym's Vegan & Gluten-free Lemon Cheesecake (we think it serves around 10)

750g plain soy yogurt, to 1 1/2 cups strained
150g oatcakes - or tesco gluten-free digestive biscuits
90ml melted refined coconut oil
35g toasted flaked almonds
3 tbsp coconut palm sugar
4 tsp ground ginger
300g silken tofu
4 tbsp sweet freedom, agave or other liquid sweetener
1 1/2 tsp vanilla extract
2 lemons, to make 3 tbsp zest and 5 tbsp juice - or to your tastes
Strain the yogurt:
  • Place some muslin/cheesecloth over a sieve in a bowl.  Pour the yogurt into the cheesecloth and then pull up the corners to tie into a bundle. Place in the fridge for approx. 24 hourse. The amount of yogurt in the cheesecloth should appear to be around half of what it was, with a significant amount of water in the bowl which you can discard. The yogurt should now be a very thick consistency, kind of like cream cheese. Measure out 1 1/2 cups and out aside for the recipe. 
  • Break the oatcakes/biscuits into a large food processor and pulse a few times. Add the almond flakes, coconut sugar and ginger, then continue to process until you reach a breadcrumb consistency. Add the melted coconut oil and process again to combine.
  • Grease and line a loose bottomed tin and press the base mixture into the bottom of the tin until it is flat and even. Refridgerate while you prepare the topping.
  • Add the strained yogurt to a cleaned food processor. Press as much liquid out of the tofu as you can, then add to the yogurt along with the liquid sweetener, vanilla extract, lemon juice and zest then process until it is smooth. This is the time to add more sweetener or lemon to the cheesecake to suit your taste.
  • Remove the base from the refridgerator and pour the cheesecake mixture onto it and level it out. Then return the whole cheesecake to the refrigerator to set for around 4 hours.
  • Voila! Enjoy.


Thankful Thursday | 18

Hi guys! Yup, it's that time of the week. Again. It seems that the time is just flying away from us. It's even harder when you're really poorly, you can't do anything so you kinda feel like the time is wasted. God, M.E. causes so many complications and mind hell, and i was bad enough before!

This week i am thankful for:
18 - having learned mindfulness. I'm not very good at just being and not thinking, it's something i've been working really hard at. I'm sure anyone who has read this blog for a little while will know that as well as M.E. i have been suffering with Anorexia for 10 years and i had a pretty crap childhood, so my head is a complete mess. But, since giving mindfulness a go i have found relaxing a lot easier and i can deal with things a lot better. I got a lot of my information from my friend Kym and
 a guy on This Morning but all you've got to do is type mindfulness on Google and your eyes will be flooded with links. Also, there are quite a lot of amazing audiobooks that will talk you through the basics. Go on, give it a go.