Last February I stood in my bathroom, wrapped in a towel and looking at the scale. Wondering where those extra kilos came from. I wasn’t sick, but I was constantly tired, the kind of tired that turns every small thing into a challenge. My calendar was full, my inbox was louder than my thoughts, but my body… the only thing it was able to handle was sleeping.
That night I made a tiny promise. Not a 30-day challenge. Not a new identity. Just this:
I will do one kind thing for my body every day - no matter how small.
Day 1 was a ten-minute walk after dinner. Day 2 was water before coffee. Day 3 was light on my phone, dimmed at 10.00 pm, and no disturb mode on. Day 4 was a real lunch at a table, not over my laptop. Then I added a 10-minute a day light exercise. Nothing picture-worthy. Just a rhythm and a routine, gentle, doable, my own routine.
Something shifted. I started waking up with at least a little bit of excitement. Doing short stretches first thing in the morning. The number on the scale started to go down. Not drastically, but enough to keep me motivated to keep going. My shoulders softened. Food stopped being a debate and started being… a tool for feeling better. I didn’t fix everything, there is still a long journey to go. But at least I feel like I am finally on my own side.
If you’re in a place like that, overcommitted, under-rested, craving quiet, you don’t need another rule. You need a handhold. One place where you can build trust with your body and mind again.
For me, one of the many things that helped was choosing to learn to make something new in the kitchen. I picked a product I love and learned how to make it slowly, with simple ingredients and not much cost. I felt like since I am on a health journey, it would be much more beneficial for my body to make it myself, rather than keep buying it from the store. The act of putting effort, of paying attention, of choosing one clean thing - it calmed me. Gave some sort of purpose, I felt proud to learn something new. It gave me back an hour in the evening, I wasn’t doom-scrolling. And it gave me something to share with people I love.
It can be absolutely anything, any dish you love, any product that keeps you happy. Whether it is cake, yogurt, bread, or ice cream. Replacing store-bought stuff with homemade will have so many more benefits for your body… and your mind. And I am not even mentioning your wallet.
If you don’t know where to start with the little shifts, start here: make one gluten-free sourdough loaf. It’s a small, quiet project with a beginning, middle, and end. Simple flours, patient steps, and the kind of focus that nudges your nervous system into “I’m okay.” One loaf won’t fix everything, but it can be the first promise you keep to your body.
And I’m happy to be sharing this with you:
There is a gentle, repeatable way to bake gluten-free sourdough at home
Close-up, chef-led videos that show the dough feel (no guesswork).
Everyday flours (no gums, no pricey mixes).
Printable checklists so you can pause, replay, and go at your pace.
Home-oven hacks for that crackly crust, tender crumb.
30+ recipes (loaves, rolls, focaccia, “discard snacks”) and plant-based options.
It’s not about bread, really. It’s about having one quiet ritual that reminds you you’re allowed to slow down - and still make something beautiful.
And if you’re hesitant, I understand. That’s why the Masterclass is covered by 365-day, no-questions-asked promise. Try it when you’re ready. If it doesn’t give you that small, steady joy - we’ll make it right.
From my heart to yours 🧡
P.S. Here is an easy and delicious dish that can be made from sourdough discard!
Garlic & Cheese Dinner Rolls
These rolls are perfect to make for a big weekend dinner!
Ingredients
Servings
Garlic Oil:
1 head of garlic
⅓ cup oil (sunflower or olive, 100g)
3 Tbsp chopped parsley
Dry Ingredients:
1½ cups gluten-free bread flour (190 g)
⅔ cups buckwheat flour (100 g)
⅔ cup rice flour (100 g)
⅓ cup cornstarch (40 g)
1 Tbsp psyllium husk (15 g)
3 Tbsp granulated sugar (35 g)
2 tsp fine sea salt (10 g)
2 tsp instant yeast (6 g)
Egg Wash:
1 whole egg
Wet Ingredients:
¾ cup butter, melted (160 g)
½ cup eggs, at room temperature (about 2 large eggs, 125 g)
⅓ cup milk or dairy-free milk, such as almond milk or oat milk (100 g)
3 Tbsp egg yolks (about 2 large yolks, 40 g)
⅓ cup gluten-free sourdough starter (90 g)
Filling:
1 cup grated mozzarella cheese (100 g)
Instructions
Prepare Garlic Oil:
Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with some of the oil, wrap in foil, and roast for 30-35 minutes until soft. Once cool, squeeze out the garlic cloves, mash them with a fork, and mix with the remaining oil and chopped parsley. Set aside.
Prepare Flour Blend:
In a large mixing bowl, whisk together the gluten-free bread flour, buckwheat flour, rice flour, cornstarch, and psyllium husk.
Combine Dry Ingredients:
Add granulated sugar, fine sea salt, and instant yeast to the flour blend and mix well.
Mix Wet Ingredients:
In another bowl, whisk together melted butter, eggs, milk, egg yolks, and gluten-free sourdough starter.
Make the Dough:
Combine the wet and dry ingredients, stirring until a sticky dough forms. Let the dough rest for 10 minutes to allow the psyllium to fully hydrate.
First Rise:
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Shape the Buns:
Divide the dough into 8 equal portions. Flatten each piece into a disk, place a portion of grated mozzarella in the center, then fold the edges over the cheese and seal. Form into a smooth ball.
Second Rise:
Place the stuffed dough balls seam-side down on a baking sheet lined with parchment paper. Cover and let rise until puffy, about 30 minutes.
Preheat Oven:
Adjust the oven to 375°F (190°C).
Apply Egg Wash:
Whisk together the egg and 1 tbsp. water. Brush over the tops of the risen buns.
Bake:
Bake the buns for 25-30 minutes, or until golden brown.
Add Garlic Oil:
Once the buns are baked, while still warm, brush them generously with the prepared garlic oil.
Note
Enjoy these flavorful gluten-free sourdough garlic mozzarella buns warm, ideally fresh out of the oven.