low-carb diet/Currently Wearing/Swiss Milk I get asked many times how I got my bikini body back after having Chloe-Sofia. My Osteopath says that if you are more than 35 years old, it will take you around 12 months. And he is right. But I admit that at the beginning I thought it would happen overnight. We are so used to “instant” reality and success in a digital world that we forget how mind and matter work in reality. There is no miraculous answer. In fact, it is very simple: if you want bikini body, you have to work for it.

Six weeks after giving birth I started with gentle post-natal exercises to tone pelvic floor and lower abdominal muscles. And when I went back to work I started eating carbs once a day. What started as a challenge turned into my new lifestyle.

At first I wanted to see if I can drink green smoothies once a day. After one week I felt so good and light that I continued and now, after 10 months, I can’t imagine starting the day without it. I am not big on carbs thus low-carb diet (eating carbs once a day) was something easy to follow.

I prefer to eat carbs during lunch because it takes time to digest them and we eat dinner quite late. Most of the time I bring my own lunch from home:  mix of carbs (rice, beans, lentils or pasta) with vegetables.

We always cook dinner in the evening. Twice a week we have chicken or fish. The rest of the week I eat milk products as they are great alternative to animal protein. I am lactose intolerant but since I found over-the-counter tablets that contain lactase enzyme I can eat milk products without any problems.

I like vegetables baked with cheese, Greek salad with fresh feta cheese or onion soup with toast and grated cheese on the top. In winter we eat raclette or fondue, typical Swiss dishes. When it comes to raclette you can easily replace potatoes with baked cherry tomatoes. It is much easier to digest.

To show how quick it is to prepare a low-carb dish, I teamed up with Swiss Milk to share this easy recipe for vegetarian tortilla with mountain cheese, eggs and cream. It is so delicious that even carnivore like Alex asked for a second serving!


low-carb diet/Currently Wearing/Swiss Milk low-carb diet/Currently Wearing/Swiss Milklow-carb diet/Currently Wearing/Swiss Milk

Ingredients for 2 persons (preparation approx. 30 minutes, cooking time 20 minutes):

1 onion, chopped

2 tablespoons butter

300 grams of mixed, chopped vegetables (carrot, radish, asparagus, cabbage)

1/2 dl cream

3 eggs

75 grams shredded mountain cheese

Salt & pepper

Marjoram and thyme to decorate

low-carb diet/Currently Wearing/Swiss Milk


1. In a medium saucepan heat butter and saute onion until golden. Add vegetables, salt and pepper. Cook until vegetables are crunchy.

2. Grease two small baking pans with butter and spread vegetables in the bottom.

3. Preheat oven to 180C/350F.

4. Whip eggs with cream, add shredded cheese. Pour over vegetables and bake for 20 minutes.

4. Decorate with marjoram and thyme and serve with fresh, mixed salad.

Bon appétit!

1 serving: 151 calories, 9 g proteins, 11 g fats, 6 g sugars.

low-carb diet/Currently Wearing/Swiss Milk low-carb diet/Currently Wearing/Swiss Milk