Stop Being So Hard On Yourself

Some days you wake up  bouncing ! You have loads of energy, you get things done, you feel GREAT!

And some days….everything is shit! You have no energy. Your head is all over the place. You get nothing done and because of that you start to feel guilty. And that leads to anxiety.

It´s a spiral. A rollercoaster.

And who is judging you? Yourself.

I am definitely my worst enemy. With the lack of patience, I want results now. Or yesterday would have been even better.

In anything I do, I want to do it good. Regardless if it is exercising , work, creativity etc. I put a lot of pressure on myself and I want to see results quick. I don´s seem to have the ability to cut myself some slack…

People judge. People talk. People will always know what is best for you. And they will probably do everything better than you.


The reality is , they don´t. Only you know the truth. Only you know what is best for you.

Stop being so hard on yourself. As long as you are doing your best , be happy with that. Stop stressing about what other people think. They are not living your life. And stop letting other people getting you stressed.

It is your life. It is your time.

Live. Enjoy. Be kind. Most important take care of yourself.

And do try this guilt free and very easy  Mocha Coconut Macaroons from the The queen of healthy desserts over at the blogg : The Chocolate-Covered Katie.


( 1 cup = 16 table spoons 😉 )

  • 1 tbsp flour of choice (or protein powder)
  • 1 tbsp cocoa powder
  • 1 tsp instant coffee powder, such as Mt. Hagen (decaf or regular)
  • 1 cup shredded, unsweetened coconut (not low-fat)
  • 1/2 cup plus 2 tbsp milk of choice or canned coconut milk
  • 3 tbsp agave or pure maple syrup
  • pinch stevia or 1 more tbsp agave or maple syrup
  • 1/4 tsp pure vanilla extract
  • just over 1/16 tsp salt
  • melted chocolate chips or healthy chocolate sauce, for dipping


Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a melon baller, but a spoon or ice-cream scoop will also work. Cook at 360 F for 14-16 minutes. (You might be able to “bake” the cookies in the microwave, but I have not tried this.) Let cool before removing from tray. Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and refrigerate or freeze to set. Makes 12-22 cookies, depending on the size cookie scoop you use.

And guess what ??? They are only 49 calories 🙂 🙂 🙂 


1 Comment

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