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, February 25, 2015

Granola crusted yoghurt fruit tartlet


Granola-Crusted Yogurt Fruit Tart | HonestlyYUM
Source: X 

Granola Ingredients:

  • 2 cups of rolled oats
  • 1 cup of chopped pecans
  • 1/2 cup of maple syrup
  • 1 1/2 teaspoons of ground cinnamon
  • 2 generous pinches of kosher salt
  • 1/3 cup of coconut oil, melted
  • Extra coconut oil and a handful of all purpose flour for greasing and flouring the tart pan

Yogurt Ingredients:

  • 3 cups of plain Greek yogurt
  • 2 tablespoons of maple syrup or agave syrup or other sweetener
  • 1 teaspoon of vanilla extract


  • Preheat the oven to 325 degrees.
  • Start by making the granola crust. Mix all the granola ingredients in a bowl until evenly combined. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart pan. Smear a dab of coconut oil to the bottom of the tart pan so the parchment paper stays in place. Grease the sides and top of the parchment well then lightly flour the greased areas and tap the excess flour out.
  • Fill the tart pan with the granola and using a measuring cup press the bottom layer of granola evenly and press it against the sides. You may have extra granola that you can bake up to sprinkle on top. If you do cook the extra granola make sure to remove it before the crust is ready because it will cook a lot faster than the crust.
  • Place the tart on a baking sheet and bake for 20 to 25 minutes until golden brown. Allow the tart to cool enough to handle with your hands, about 15 minutes. Then, carefully, remove the side of the tart pan but keep the bottom of the tart pan under the granola shell. Allow the granola shell to cool entirely.
  • Fill the shell with yogurt and top with cut fruit. If you make your own vanilla yogurt, mix the yogurt ingredients together until combined.
(images of HonestlyYUM)

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