If you could give your twenty-year-old self advice for life what would it be? If you had ten seconds to convince your younger self of any pointers on life, what would you say? People tell you from as early as possible that life is short and in the same breath they usually call you a “baby” when you tell them you are still below thirty, yet there is so much to do with life that in youth it can all feel slightly overwhelming.
The world expects you to know it all, to have it figured out, when in fact probably half the staff at your job still don’t know what they want to do with their lives and some people never succeed at figuring it out. On my two recent trips I thought about where I was eight years ago, just having turned twenty and what I would have told my younger self.
That office job you’re trying to get so much experience in and you’re not half bad at isn’t something you’re passionate about so don’t sell yourself short for a company or a team, and especially not an awful boss for something better. And travel, be young and free as much as possible because life will expect more responsibility from you whether you’re ready or not. I’d love to hear what you would say in the comments below.
Now onto this three ingredient recipe I stumbled upon, over the last few months the bread consumption has been through the roof and this isn’t exactly ideal for a healthy diet, so when this very healthy coconut bread recipe was found while trawling the internet and successfully wasting time, I knew it would be a hit!
Two slices of this is hard to get through, which gives you an idea on how filling it is, but also it gives you plenty of protein with the amount of eggs and couldn’t be easier to make with only three ingredients in the recipe. This will also satisfy those paleo eaters and freezes well.
Adapted from Petite Kitchen
Makes 1 loaf
3 cups desiccated coconut
1 teaspoon baking soda
Preheat the oven to 150ºC/300F and greaseproof a loaf tin with baking paper.
Place all ingredients in a bowl and combine until completely mixed through.
Pour into the prepared loaf tin and spread evenly.
Bake in the oven for 50 minutes or a skewer comes out clean.
Remove and allow to cool.
Slice and serve.