Saturday, 21 February 2015

Healthily affordable: Stuffed sweet potato w/ mango dressing salad


Sweet potato is my favourite starchy-food of all time. Sweet, but not too sweet, still very healthy and just amazingly tasty! 
I love to bake it in different ways, may it be into french fries, soup or stuffed, I can offer you many options to cook it. 
But today's recipe is all about the stuffed one with a side of salad with mango dressing. Keep on reading for the recipe:


What you need:

Stuffed sweet potato: 
Half a potato
Veggie filling

Veggie filling:
Half a cucumber
2 tomatoes
A handful of chopped mushrooms 
1 greek yoghurt 
2 tsp of salt
Pepper

Salad:
A good handful of baby spinach
2 carrots
2 tomatoes
4 sundried tomatoes
sweet potato cubes
3 tsp of olive oil
5 tbsp of vinegar
A couple of raisins 
1 whole mango

Process: 
Heat up the oven at 220°C
Empty the sweet potato (I shaped cubes that I'll be frying later for the salad!)
Fill it in with the veggie filling. Put it to bake for more or less 40 minutes.
Meanwhile, rinse the fruit you'll be needing for the salad.
Dice the tomatoes & carrots. Chop roughly the sundried tomatoes.
Peel the mango & juice it (or mix it if you don't possess a juicer). 
Add in the olive oil & the vinegar then toss the mixture until unified. 
Take the leftovers of the sweet potato you emptied & cook them for 3 minutes. 
Mix all the ingredients for the salad all together, pour in the mango dressing & add the raisins. 
Once the sweet potato baked, take it out the oven & sprinkle it with some pepper. 
You are now ready to enjoy your delightful stuffed sweet potato with mango dressing salad



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Friday, 20 February 2015

Headscarf

Headscarf: vintage  Dress: Zara  Heels: ?

Fancy dress day at college (high school) today. Dress code: time travel. I went as a 1920s babe and seriously I am digging this look and the headscarf. 
The headscarf guys.. I'll be rocking it a lot this summer for sure! 


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Tuesday, 17 February 2015

NYC travel essentials

I'm flying to New York on Saturday. My heart is racing as I am getting pretty excited already!!! 
This is getting so close, I've been waiting for this trip since we'd booked our tickets back in September. 
Yes, exactly 5 months have passed since then. Mummy's prezzie to me for my 20th birthday. I really cannot wait! 
So to hold on still I've decided to show you what I'll be sporting and carrying along with me on the plane. 
10 hours on a plane is long and can be tough, there isn't lots of room to move at your will. 
I then have to dress comfy in a way of being able to move freely but still be warm as soon as I'll land on dry land. 
Entertainment is a need so I can get busy and some healthy snack to munch on. 
Oh! and obviously my dearest camera to snap some cool shot while up in the air!


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Monday, 16 February 2015

Unzip those shoulders

Jumper & trousers: H&M  Belt: vintage  Footwear: Dr Martens


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Sunday, 15 February 2015

Healthily affordable: Penne à la ratatouille


This week's recipe is my favourite meal to eat & make so far! I'm talking penne à la ratatouille! 
With loads of goodness and just so darn tasty!!!! Keep on reading for the recipe down below:


What you need: 

Ratatouille: 
1 whole zucchini
Half of an aubergine
A couple of cherry tomatoes (as many as you feel like basically!)
3 small carrots (1 if it's a big one)
1 whole pepper
4-5 sundried tomatoes
2 tsp of broth of any kind
2 tbsp of olive oil

Pasta:
80gr of penne
1 tbsp of olive oil

Process: 
First thing first, heat up the oven at 200°C.
Rinse off all your veggies under cold water.
Dice the zucchini, aubergine & pepper.
Halve the cherry tomatoes and cut the sundried ones roughly. 
Slice up the carrots. Once your vegetables all chopped, put them in a baking tray.
Add 2 tbsp of olive oil and 2 tsp of broth (I used beef broth).
Mix it all up so all the veggies get oil-coated, then put it in the oven for 40 minutes.
10 minutes before getting the veggies out of the oven, put the penne in boiling water.
Pour in 1 tbsp of olive oil to not end up with the penne stuck down the saucepan.
Once the pasta drained, mix them into the baked vegetables, sprinkle with some herbs & pepper. 
You are now ready to enjoy your delightful penne à la ratatouille!

For those of you who are curious of what's in the jar, well it's a frozen raspberries and kiwi juice
So healthy and delicious! 



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Saturday, 14 February 2015

Saturdayz


Tank top: eBay

My face on a chilled Saturday morning after I wake up and fuel in with my banana-passion fruit smoothie.. Enjoy my messy being!


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Friday, 13 February 2015

Cult

Top: Zara  Jeans: Cult vintage  Belt: vintage  Footwear: Adidas Originals


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