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bibouzi

Pleated skirt

The first memory I hold of ruffled skirts is my high school skirt. It definitely marked my early teen years. Every girl hated wearing is as a uniform and we all tried to adjust it in a more personalized manner. Today, I would love wearing it again. Ok, maybe not the same length as the one I used to own, I prefer the ones that are bellow the knee: they are trendy and can be worn in a million different ways. Depending on the season you can have fun creating different matches: wear it with a big fluffy top to keep yourself warm and when the weather is more clement, a simple t-shirt and some sandales will do the job.
Otherwise, this week, I worked a lot on the boutique. We added many new styles online but I will keep meeting with the ones of you that would like to come see them in person in the showroom.

PS: small anecdote. Delphine took some photos of me, and it is the first time I meet her. As soon as we started our shoot, she asked me to smile on my pictures. Zak ALWAYS asks me the same thing. Someone has an explanation as to why I always make serious faces? Thank you Delphine for reminding me. The result is in fact more joyful .

All pictures by Delphine

I’m wearing
Skirt: Stradivarius
Top and boots: Zara
Fishtails: Simons

8 March 2017 0 comment
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Chocolate chip cookies (vegan)

To all those who are following me on snapchat or instagram, here you are ! I made a promise and I kept it.

  • You’ll need
    1 tbsp ground flax
    3 tbsp water
    ½ cup shredded coconut unsweetened
    ½ cup rolled oats
    ½ cup brown sugar or coconut sugar
    1 tsp baking powder
    ½ tsp salt
    ¼ cup mini chocolate chips (I used black 75%)
    ½ cup peanut butter
    1 tsp vanilla
    2 tbsp maple sirup

Preheat the oven : 350F.
In a medium bowl, mix the water and the flax and set aside for few minutes.
In another bowl, whisk together the coconut, rolled oats, sugar, baking powder, salt and chocolate.
Add the peanut butter, vanilla and maple to the flax until well combined together.
Mix all the ingredients together (I used my hands). If it’s too dry, add 1 tbsp of water (but it shouldn’t be dry, trust yourself). You’ll get a sticky dough (don’t be tempted, don’t eat it…yet).
Form the dough into balls about the size of golf balls then place them in a baking sheet and press down each one to flatten slightly. You can lightly wet your hands before doing this.
Bake them between 12min and 14min then let them cool completely before serving them.

Enjoy and don’t forget to share your cookies with me!

2 March 2017 1 comment
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Last minute breakfast

Last week, while Zak was studying, I suggested we make the famous three ingredients pancakes. These delicious healthy pancakes that take so long to cook and are so hard to turn but oh so delicious! The recipe is super simple: (1 1/2 banana, 2 eggs, 1/8 baking powder) I love making quick and delicious fruit coulis in order to have more options than just maple sirup.

Here is a nice idea you can try out: whippe up the whole thing: coconut yogurt, orange blossom water, fresh cut out mint, almond milk to liquify the mix and maple sirup to taste. I added chia seeds and bee pollen at the end.

24 February 2017 1 comment
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