Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

I am a generally happy girl who loves running, going to the gym and eating food!! Though my life has been very different.
I spent 5 years sick with anorexia nervosia & purging tendencies & over exercising. I was depressed and self harmed. I spent 2 years in different treatment centres.
After alot of struggles, lots of ups and downs, suicide attempts, tears, anxiety, panic and never thinking i would be healthy.
I am now declared healthy from anorexia nervosia.

I have been blogging for 4 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I am happy and healthy and living my life. Going to school, meeting friends and trying to find myself in this world.

I write about my daily life, but also try to write posts about how it was when i was sick, advice and tips.
I am open and friendly, so dont be scared about writing a post or sending me an email at:


Wednesday, January 14, 2015


  • 8 ounces curly kale
  • 8 ounces Swiss chard
  • ¼ cup fresh parsley, chopped
  • 4 yellow or gold potatoes
  • 1 tablespoon butter
  • 8 eggs
  • 4 egg whites
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • 4 ounces goat cheese, crumbled or cut into pieces
  1. Preheat the oven to 375 degrees F.
  2. Remove the ribs and any tough stems from the kale and Swiss chard. Roughly chop the remaining leafy greens and place in a large bowl. Add parsley and toss until evenly distributed.
  3. Keeping the skin on, slice the potatoes into ⅛"-thick rounds. I used a knife, but a mandolin works best if you have one.
  4. In a 10-inch ovenproof skillet, melt the butter over medium-low heat. Coat the entire bottom and sides of skillet with melted butter. Turn off the heat and arrange the potato slices along the bottom and sides of skillet, overlapping ½ inch, to form the crust. Spread the greens evenly in the potato crust and pack down tightly.
  5. In a small mixing bowl, whisk the eggs, egg whites, cream, and salt until uniform in color. Pour the egg mixture evenly over the greens until it is about ½ inch from the top of the skillet. Top the pie with goat cheese.
  6. Bake 30-40 minutes or until the center is set. Let cool for 5 minutes before slicing.
Green & Goat Cheese Quiche with Potato Crust

No comments:

Post a Comment