Healthy Chocolate Chip Cookies – Grain Free

My husband has a weakness for cookies late at night.

Usually, after we have dinner we watch some movie or TV show and that’s the cookie-craving-moment for him.


TV = Cookies, that’s his premise.

As we’re not planning to stop watching our favorite TV shows (by the way, we’re still mourning Breaking Bad) I’ve been wanting to get my hands on a cookie recipe that he really enjoys and that is healthier than the store bought which are basically sugar in form of cookie with chocolate cream!


My best friend happens to be a professional cook (lucky me!) and she gave me this delicious recipe. She uses no calorie sweetener but I substituted it with a bit of honey and brown sugar. Use whatever you like best, they will be awesome anyway!


Healthy Chocolate Chip Cookies: 38 cookies

  • 2 cups almond flour
  • 1 cup old fashion rolled oats
  • 1 cup peanut butter (or any other nut butter)
  • 2 eggs
  • ¼ cup honey
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup chocolate chips (I chopped high quality chocolate)
  • Preheat oven at 170ºC and line a tray with parchment paper.
  • Combine dry ingredients in a bowl except chocolate chips.
  • Stir wet ingredients in other bowl.
  • Pour the wet mixture into the bowl with the dry ingredients and mix.
  • Add chocolate chips with a spatula.
  • Form balls of around 1 tablespoon of dough and make them flat with your fingers. The cookies won’t spread while baking.
  • Bake cookies for 10-12 minutes or until edges are golden brown.
  • Let them cool and store them in an air-proof container.


Serving: 1 cookie

Calories: 105

Total Fat (g): 7.3

Carbohydrates (g): 8.2

Protein (g): 3.6


Mango Smoothie… It’s so out of season that I love it!

Fall seems to be over in Luxembourg and all I see in local stores are those delicious treats we’ve been waiting for one whole year!

However, after all the rice and noodles I indulged with during my holidays, I need to postpone chocolate season some more days.


Yesterday I had this mango smoothie topped with frozen berries as a snack to keep on with my holiday tropical mood!

I will post my adventures in Asia soon… We’re still compiling our photos!


Mango Smoothie: 1 small smoothie

  • 1 frozen banana
  • ¼  mango
  • Water, milk of your choice, yogurt or coconut water to smooth (I didn’t use any)
  • Frozen berries for topping


  • Blend the banana and mango until smooth.
  • Add water, milk, yogurt or coconut water until your desired consistency.
  • Serve and top with frozen berries.

Serving: 1 smoothie

Calories: 165

Total Fat (g): 0.6

Carbohydrates (g): 38.8

Protein (g): 2.0

More surprises! Liebster Award

And the good surprises continue! Ada from More Food, Please nominated me to the Liebster Award! Ada is a wonderful blogger with passion for sweet baked goodies just like me! Thank you, Ada, for considering me for this nomination 🙂

LiebsterThe rules are:

1. Nominees must link back to the person who nominated them.

2. Nominees must answer the 10 questions that are given by the nominator.

3. Nominee must nominate 10 other bloggers who have fewer than 200 followers (I assumed this rule as an approximation).

4. Nominees must create 10 questions for the new nominees to answer.

5. Visit the nominees blog and notify them about the nomination.

These are my answers to the questions made by Ada:

1. What do you love about blogging? Connect with other people and… Baking, of course!

2. Sweet or Savory? Definitely sweet! Even when I cook savory things they have something sweet in them!

3. Who do you hope to reach through your blog? Just like Ada, anyone interested in food.

4. Who do you admire and why? I have a long list of people that I admire, from my closest friends and family to a bunch of celebrities, but the quality they all have in common is courage.

5. If you could trade lives with someone for a day, who would it be and why? Sally from Sally’s Baking Addiction because I would love to understand how she makes time to do all her wonderful recipes, photos and posts while still having a social life! I admire her so much!

6. Where do you dream of traveling? Iceland

7. What’s #1 on your bucket list? Run my third marathon.

8. How long have you been blogging? 7 months.

9. What is your favorite post you’ve written and why? My favorite post until now would be Yogurt & Strawberry Mini Bundt Cakes because it brought me beautiful memories from my childhood while I was writing it.

10. What is your favorite quote? “Never, never, in nothing great or small, large or petty, never give in except to convictions of honour and good sense. Never yield to force; never yield to the apparently overwhelming might of the enemy.” Winston Churchill

And my nominees are…

  1. You Can’t Eat That
  2. lucysfriendlyfoods
  3. Vegan Flavorista
  4. daisy’s world
  5. Fueled by Vegetables
  6. Wait… are those… cookies?!
  7. lovinghomemade
  8. The Odd Spot
  9. The Jolly Beetroot
  10. It’s Ok To Love Food

Nominees, I would love if you can  answer these questions to learn more about you!

  1. What is the reason you started your blog?
  2. When not blogging, what do you do for fun?
  3. What’s your favorite food?
  4. Where is the most beautiful place you have ever been to?
  5. What’s your all-time favorite movie?
  6. Summer or winter?
  7. What is your guiltiest pleasure?
  8. What are three things you cannot live without?
  9. What single quality do you most appreciate in people?
  10. What is your favorite post you’ve written and why?

Sweet Back to Reality – Versatile Blogger Award

I enjoyed an exotic holiday in Asia last week. I hadn’t been in any Oriental country before and this experience really blew my mind! It was a time for some paradigm breaking and for enjoying delicious and cheap tropical fruits 🙂


As I didn’t have good internet access, I didn’t have the proper blogging tools but one day I saw that I have received an email from Jessica from The Slender Grapefruit letting me know that she had nominated me for the Versatile Blogger Award!

Jessica is a sweet, authentic and inspiring lifestyle blogger. She works hard to show us that a healthy way of living is doable and, more importantly, enjoyable!

Thank you, Jessica, for sharing your experiences, recipes, general tips and, of course, for nominating me!

The rules of this award nomination are:

  • Thank the person who nominated you and include a link to their blog (this shouldn’t be a rule!).
  • Write 7 random facts about yourself.
  • Nominate 15 blogs for the VBA that you’ve recently discovered or follow regularly.

These are my 7 random facts about myself:

  • I have a small triangle tatoo on my neck.
  • I learned how to ride a bike only 3 years ago! My sister and my husband taught me.
  • I never believed in Santa Claus and, yes! I had a very happy childhood.
  • My main sport activity is running but getting out of the house is horrendously hard for me. That previous moment of starting to run is a nightmare!
  • I’ve run 2 official half-marathons and 2 marathons and I’m looking forward my next challenge.
  • I enjoy cross-stitching
  • I love to travel, but who doesn’t? So this fact just doesn’t count.
  • Even though it seems that I have an insatiable sweet tooth, I follow blogs that are mainly about healthy living to get inspired in my day to day routine.

This is why, my nominees to the VBA are basically bloggers focused on eating clean.

Here they are with no specific order. I love them all!

  1. Knead to Cook
  2. Bakeaholic Mama
  3. Cookie Cottage
  4. {veggie} zest
  5. Silk and Spice
  6. In My Bowl
  7. Take a Megabite
  8. Floral Frosting
  9. Love + Cupcakes
  10. Gastrawnomica
  11. The Muffin Myth
  12. Motive Nutrition
  13. All Day I Dream About Food
  14. Sadie & Dasie
  15. Texanerin Baking

Once again… Thank you, Jessica!

Raw Almond & Coconut Frozen Fudge – No Bake!

Last week I had to prepare four posts on a road because I was going on holidays and I didn’t want to leave you without the regular posts.


This is the last one of those 4 posts. I’m sorry but at this point I was kind of exhausted, with lack of inspiration and still with our luggage to pack. A carry on for each one of us for a 10-day holiday!

The only thing comforting me was this fudge.

It’s insanely good and easy to make. Not to mention it’s healthy!


I wouldn’t imagine how good these flavors match. Almond and coconut are great allies! Trust me on this!

Just remember, even if it’s tempting, don’t eat them all at once… Healthy doesn’t mean low fat!

See you next week!


Raw Almond & Coconut Frozen Fudge: 24 fudge bars, about 2.5×3.0 centimeters

Recipe from Detoxinista

  • 1 cup raw almond butter, room temperature
  • ¼ cup coconut oil, softened, room temperature
  • 1 ½ tablespoons raw honey, room temperature
  • ½ teaspoon salt
  • Line a pan (mine was 10cm x 20cm) with plastic wrap.
  • Combine all ingredients with a spatula in a bowl.
  • Pour mixture in the lined pan.
  • Freeze for one hour.
  • Take the fudge out of the pan and cut it at your preferred size (as you can see, mine weren’t very geometric!).
  • Store them in an air-proof container in the freezer.

Serving: 1 fudge bar

Calories: 87

Total Fat (g): 8.2

Carbohydrates (g): 3.2

Protein (g): 1.5

Chocolate Malted Cupcakes – My Italian mother condition

Last week my sister and I figured out that I’m an Italian mother even though I’m not Italian and I’m not a mother either.


I enjoy making people happy with food.

Even though cupcakes are not my favorite dessert and I know they’re not exactly a healthy option, I like to bake them because my husband loves them! That’s my main motivation!


I’m trying hard to have a healthier diet at home, so when I make this out-of-routine-treats I make a small batch and give some of them to neighbors, colleagues and friends.


It seems to me that everyone’s happy this way without eating half a dozen of cupcakes!

Chocolate Malted Cupcakes: 6 regular cupcakes – 12 mini cupcakes

Version adapted from Cupcakes from the Primrose Bakery

  • 90g all-purpose flour
  • ½ teaspoon baking powder
  • 30g chocolate malted milk powder (I used Ovaltine)
  • 56g butter at room temperature
  • 50g sugar
  • 55g light brown sugar
  • 1 medium egg at room temperature
  • ¼ teaspoon vanilla extract
  • ¼ cup low fat milk at room temperature
  • ½ tablespoon low fat plain Greek yogurt
  • Ovaltine spread for filling (optional)
  • Maltesers for decoration (optional)
  • For buttercream:
  • 110g butter at room temperature
  • 120g powder sugar
  • ½ tablespoon low fat milk
  • 2 teaspoons cacao powder
  • 3 tablespoons chocolate malted milk powder (I used Ovaltine)
  • Preheat oven at 175ºC and set your cupcake tray with paper liners.
  • Sift flour, baking powder and chocolate malted milk powder. Set aside
  • Cream butter and sugars at medium-high speed until mixture looks pale and fluffy.
  • Mix egg and vanilla extract with the batter.
  • Add half of flour mixture, and combine at low speed.
  • Add milk and yogurt and, finally, the other half of flour mixture.
  • Pour the batter in the paper liners filling only two thirds of them.
  • Bake for 18-20 minutes.
  • Let them cool.

For buttercream:

  • Mix all ingredients in an electric mixer beginning at medium speed and increasing it little by little to avoid making a mess in your kitchen with powder sugar. The buttercream will be ready when it looks like an ice cream, it will take about 3-5 minutes.
  • Open a hole in the cupcakes with an apple corer or some other similar tool when cupcakes are at room temperature.


  • Fill the hole with Ovaltine spread. You can use the part of the cupcake that you just pulled out to cover the spread, or you can just eat it 🙂


  • Garnish with buttercream as you wish. I used some Maltesers to put on top for extra crunchiness.


Serving: 1 cupcake

Calories: 443

Total Fat (g): 15.7

Carbohydrates (g): 54.6

Protein (g): 3.4

Coffee Pumpkin Biscotti

To be honest, I started to drink coffee just because it felt cozy.

It was all about the coffee-moment.


When I was a little girl, my mom, sister and older cousin chatted for hours drinking coffee. I knew I had to learn how to drink it to really be part of these coffee get-togethers.

I started by adding a lot of milk and lots of sugar. But as time has passed, I’ve fallen for coffee more and more, with less milk and no sugar (this is a recent accomplishment).

Nowadays, I love coffee in desserts, cakes, cookies… You name it!

I hope you enjoy these biscotti as much as I do!


Coffee Pumpkin Biscotti: around 15 biscotti

  • 160g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons espresso powder
  • 50g butter room temperature (I used grass fed)
  • 100g light brown sugar
  • 1 medium egg
  • ½ teaspoon vanilla extract
  • 130g pumpkin puree


  • Preheat oven at 175ºC and line a baking tray with parchment paper.
  • Sift flour, baking powder, salt and espresso powder. Set apart.
  • Cream butter and sugar in an electric mixer.
  • Add the egg and vanilla extract.
  • Add pumpkin puree and when the batter is even, mix dry ingredients.
  • Put the batter in the tray and, with a spatula or your hands wet, give it a rectangle shape. It should be around 2 centimeters tall and about 10 centimeters width. This last measure will be your biscotti length.
  • Bake for 20-25 minutes or until brown.
  • Take the rectangle outside of the oven and let cool.
  • Set oven temperature to 150ºC.
  • Cut rectangles into bars of 2 centimeters with a serrated knife in order to have the cleanest cut.
  • Put them again in the tray and bake for other 20 minutes (approx.). They shouldn’t get browner, just drier and crunchier.
  • Take biscotti out of the oven and only when they are completely cool, put them in an air proof container.

If you like biscotti, don’t miss my Pumpkin Spice Biscotti

OLYMPUS DIGITAL CAMERAand my Biscotti with Hazelnut & Chocolate Chips!



Serving: 1 biscotti

Calories: 100

Total Fat (g): 3.2

Carbohydrates (g): 15.7

Protein (g): 1.8