Once I became a mom I experienced a complete priority shift which kind of sounds like this - "Baby first, then everything else!" 
The most fabulous thing about becoming a mom which I started noticing already within first weeks of being at home with a baby are all these new super powers I discovered I had and never knew about. So... I decided to list first 5 single most fabulous things I learned about myself during these short long first 2 months and 11 days months of being home with my daughter Anabela.

#1 Doing everything with only one hand & backwards hunched back.

My daughter Anabela is a preemie and she really likes to must be held and carried at all times including when I go to the toilet. I spend most of my days carrying her in the baby carrier or just in my arms with my back hunched backwards. 
I have been doing it for so long it became a habit so even when my boyfriend has Anabela I sometimes continue with my 'reverse quasimoto' walk as I go along with my daily business.
Since I carry Anabela around most of the day, I usually have only one of my hands free to cook, do laundry and work (yes, I am typing this with one hand only).

#2 Mind reading.

Patience is indeed a virtue unless you go mad in the process. :) They say baby's needs are simple. Baby's routine is usually Eat, Sleep, Poop, repeat... easy, right? Wrong!  
You might take care of ESPRs but they still cry and cry and cry day and night. You just need to read their mind and see what is wrong if ESP is taken cared of...maybe your baby needs to fart or burp or be positioned for sleep in 45 degree angle. But no worries...you learn how to read their mind fairly quickly...usually just minutes before you would flip and become absolutely mad.

#3 Surviving without food & sleep.

Since my baby requests to be carried (if I don't carry her she goes blue in her face from crying) for the first couple of weeks I waited for her to go to sleep to go to toilet and to eat, she didn't sleep much during the day so I basically ate for the first time around 7pm. 
Now, when the baby-moon is over I just eat over the top of her head (cold solid dishes) and carry her in a carrier when I go to the toilet. 
Since she has colics for the first 4 weeks Anabela didn't sleep for more then hour and a half or two at a time and I continued to check if she was breathing in the meantime  between feedings so I basically got almost no sleep at all.

#4 Sleeping with eyes open (sometimes while standing).  

No matter if Anabela is sleeping or not and even though I purchased and installed breathing monitor, I jump up randomly for no reason every 20 minutes to check if she is breathing. The other day, for example, I took a little nap while standing in line in Starbucks and nobody noticed a thing.

#5 Becoming a multitasking machine.

When I need to calm down my baby I am able to make up random song lyrics to any beat along with preety smooth dance moves which often include rocking back and forward and side to side, all while cooking lunch and/or folding laundry. 
I can't imagine the mighty super-powers mum's of two or more kids have! What is your super-power? :)

Banana bread is one of my very favorite deserts! It's not to sweet and it's a perfect breakfast to eat with coffee. I first had banana bread when I babysat with Mrs.Deb during college. She was a great cook and she shared a bunch of her recipes with me which I continue to make for my family for years now. Banana bread is simple to make and stores very well so you can enjoy it and take it to work all through the week! :)

INGREDIENTS

• 3-4 very ripe bananas
• 1/3 cup melted butter
• 3/4 cup brown sugar 
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• pinch of salt
• 1 1/2 cups of all-purpose flour
• Optional: walnuts

DIRECTIONS

Preheat the oven to 350°F (175°C), and line a 4x8-inch loaf pan with metallic foil. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract. Mix in the flour. 
Pour everything into your prepared loaf pan. Bake for 50 minutes to 1 hour or until a tooth pick inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. Wrap loaf in a nylon wrap to keep it moist and last longer.

SERVING RECOMMENDATIONS

I usually serve banana bread with thin, long slices of fresh banana and then I just drizzle the banana bread slice and fresh banana slices with agava syrup or honey. Another great way to serve banana bread is with thin slices of fresh strawberry, coconut shavings and honey.

Give it a try!  You will not regret it I promise you! :)

When I lived in United States my favorite coffee drink was peppermint mocha from Starbucks and during Summer months it was green tea frappucino. When I moved back to Europe my coffee got better but more traditional, you know..same old coffee...that was until I discovered some healthy substituted during pregnancy. I started drinking Matcha Latte's which is rich in antioxidants and has more caffeine then coffee (think wakes you up faster).
I also tried to make Matcha ice-cream and it was delicious - try recipe  here.
When visiting fabulous restaurant Brunch & Cake Barcelona I discovered another healthy substitute - Beetroot Latte! Yes ladies! Pink Latte! It does not get any cuter then this! :) I was (of course) skeptical at first as I am not a big fan of beetroot in any form but it's actually quite tasty AND healthy! Win-win situation!
Read on for the recipes...

BEETROOT LATTE

INGREDIENTS

• Fresh pressed beetroot or organic beetroot powder
• 3/4 cup of steamed almond milk ( (cow/coco, soy or oat milk)
• 1 shot of espresso 

DIRECTIONS

Simmer unsweetened almond milk in a small pot over medium-high heat. Place 1 teaspoon of beetroot powder or 1 tablespoon of beetroot juice powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then almond milk, tipping cup slightly to create more foam. Poor it over espresso. Sweeten with agave syrup or honey.

This drink can be made with or without coffee.

MATCHA LATTE

INGREDIENTS

• 1 teaspoon matcha powder
• 3/4 cup steamed almond milk (cow/coco or oat milk)
• 1 tea-spoon of agava syrup or honey

DIRECTIONS
Simmer unsweetened almond milk in a small pot over medium-high heat. Place 1 teaspoon matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then almond milk, tipping cup slightly to create more foam. Sweeten with agave syrup or honey. Would you dare to try it? XoXo

All photos curtesy of the Lei Lou brand
The most popular Croatian fashion brand Lei Lou by Alex Dojcinovic showed their first independent fashion show after almost a decade of continuous growth on Croatian market and opening of luxurious name brand stores in Zagreb, Split and international one in Stuttgart, Germany.

COLLECTION TIERING 

Lei Lou brand shows two higher price tier runway collections per year which are sold in more limited edition while the stores also keep also mid price point around the year inventory which is then supplemented with same model pieces in seasonal colors and seasonally with capsule collections and occasional new styles as well as co-branding collaborations with jewelry and shoe brands alike.

Other then exclusively womens-wear, the brand also sells luxurious leather handbags and accessory - belts, leather bracelets etc.

FIRST INDEPENDENT FASHION SHOW

LEI LOU SHOES

This season Lei Lou brand launched a footwear collection as well of suede pointy ankle booties in powder pink and blue with bedazled heels or gold signature bow and furry pom-pom (be careful with wearing these around your dog or a cat!)


In my opinion, this delicate balance in between flirty and proper, this combination of soft colors and delicate feminine details on traditionally conservative shapes and lengths of shirts, dresses and shirts is the key of Lei Lou's success and this balance is what truly attracts wide span of different types of women to Aleksandra's design. 
Lei Lou women is unapologetically feminine but strong and professional, she keeps her distance and carefully chooses her company, she airs with confidence.  
How do you like the aesthetics of this successful Croatian brand?
XoXo

After having a baby I don't have to much time to cook but since I have an athlete at home and I need to be careful what I eat because I am breastfeeding and I also need to loose left over 8 kg of my prego-weight I do cook two to three times a day.
I really do love eating healthy anyways and I could live on eating only soups and salads. Today I am sharing a salad which with addition of meat is also my boyfriends favorite and it can be a full meal for him as well.  I am dedicating this salad to Maja S. who expressed interest and asked me through Instagram to share more of my salad recipes. So this one is for you Maja! :)
This recipe is gluten free and vegan. It's great if you are on a diet as well.

INGREDIENTS

SALAD

2 large sweet potatoes, peeled and cubed powdered paprika fresh ground black pepper 1/2 cup quinoa, rinsed 1 small green apple, diced 1 tablespoon fresh lemon juice 5 ounces Baby Spinach ⅓ cup pomegranate seeds ⅓ cup walnuts, toasted  olive oil sea salt

DRESSING

1/2 cup balsamic vinegar 1 tablespoon stevia sweetener  1 tablespoon Dijon Mustard 1 teaspoon minced garlic 1/2 teaspoon sea salt 1/4 teaspoon cayenne pepper olive oil

DIRECTIONS

1. Preheat oven to 205 C/ 400 F. Cut sweet potatoes on cubs and toss them with olive oil, powdered paprika, sea salt and fresh ground pepper. 
2. Place on a sheet of a baking paper and roast for 45 minutes (stir half way through baking). Allow to cool for 10 minutes.
3. Combine quinoa, olive oil, 1/2 cup of water, sea salt and fresh ground pepper in a large skillet. Cook over medium heat for 10 to 16 minutes and stir occasionally. Drain and cool.
4. For the dressing blend balsamic vinegar, stevia sweetener, dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil and blend until well combined. Toss apple cut in a small bite size square pieces and lemon juice in a small bowl.
5. In a large bowl combine spinach, pomegranate seeds, walnuts and apple pieces, add roasted sweet potatoes, crispy quinoa and toss with a bit of dressing.
Does this salad look like a Spring meal you would try? Let me know in comment bellow!
XoXo