Chocolate cupcakes without sugar and flour

Yeah!! Finally I found a recipe for my boy for cupcakes without flour and sugar. They called it Paleo recipe, I call it a very healthy and with a great taste recipe for cupcakes.

I added a chocolate frosting without sugar and I got an amazing dessert for our family.


Chocolate cupcakes with chocolate frosting

With white sugar being added in almost everything these days, I want to try to eat white sugar as less as possible. So, trying healthy recipes is one of the steps I do to cut white sugar from our daily meals.


Chocolate cupcakes with chocolate frosting

Ingredients cupcakes:

  • 1/2 cup coconut powder or flakes
  • 1/2 cup carob or cocoa powder
  • 1/2 cup coconut oil
  • 3 eggs
  • 1/2 cup honey
  • 1/2 juice from 1 lemon


Preheat oven to 200 degrees C (375 degrees F). Line  a cupcake pan cups with paper liners.

Mix all the ingredients in a blender. Fill the prepared cupcake liners and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let the cupcakes cool in the pans for about 30 minutes before removing them to finish cooling on a rack.

You can keep them for a few days in the fridge at room temperature in a box.


Chocolate cupcakes with chocolate frosting

Ingredients for frosting:

  •  1 large avocado diced and sliced
  • 1 banana sliced
  •  4 tablespoons unsweetened cocoa powder
  • 1 teaspoon honey
  • 2 teaspoon vanilla extract
  • 2 tablespoon walnut oil

Put all the ingredients in the blender and blend it till you have a creamy texture.

Decorate the chocolate cupcakes with chocolate frosting. I used also chocolate eggs because we have Easter coming soon. Enjoy!


Chocolate cupcakes with chocolate frosting

Garlic bread

Garlic bread really is some of the best stuff on earth. Bread, butter, garlic. That’s all you need for a truly outstanding, party-winning batch of garlic bread.

Garlic bread is really a last-minute, just-before-sitting-down affair. It bakes quickly  and it’s best while that butter is still molten enough to drip down your chin (a central garlic bread-eating experience). Leave it until everything else is ready to go, then pop the garlic bread in the oven.


Garlic bread



  • 1 hand wild garlic leaves
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 loaf crusty bread

Combine garlic, butter, and oil in a blender. I used wild garlic leaves because the garlic taste is not so strong as normal garlic, looks great on bread and you can serve it to your kids also.

Cut the bread in small slices and put the mix on every side. Put them in the oven for 15 minutes at 180 degrees Celsius. Enjoy!


Garlic bread


Wild garlic pesto

Spring is here, so all the good and healthy green vegetables are at the market waiting for you. Try the wild garlic, a relative of chives, raw or lightly cooked.


Wild garlic pesto


  • 2 handful of  wild garlic leaves
  • 1/2 cup  pine nuts
  • 1/2 cup  almonds
  • 1 cup grated cheese Grana Padano
  • Zest of 1 lemon
  • Salt and pepper
  • Olive oil


Start roasting the pine nuts and almonds until golden. After you washed the garlic leaves, start processing them with some olive oil in a food blender. Try not to make it too creamy.

Add the nuts and the cheese to the mixture. Process shortly. Add salt and pepper.

Add olive oil until the pesto has a thick and creamy texture. I like it very thick and when you can still kind of see the ingredients.

Fill a jar with the pesto. To make it last longer, pour a layer of olive oil on top to prevent the pesto from getting in contact with oxygen.

Serve it with a fresh batch of pasta, put it in risotto or simply use it as a delicious bread spread. Enjoy!


Wild Garlic pesto

Shrimp and cheese quesadillas

So here is one of the recipes from“My scary list”. They say that quesadillas are just so easy to make, especially when you have tortillas and cheese in the fridge. So I gave it a go and hoped for the best. It went actually very smooth and they were very good. 9 more to go.Shrimp and cheese quesadillas


Shrimp and cheese quesadillas


  • 500 g medium small shrimp, peeled
  • 2 tablespoon lemon juice
  • juiced from 1 lemon
  • 2 tablespoon vegetable oil
  • 2 red onions, sliced
  • 1 red bell pepper, sliced
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 6 large tortillas
  • 3 cups shredded Mexican cheese blend

Shrimp and cheese quesadillas


Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.

Stir salt, ginger and chili powder into onion and bell peppers. Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.

Remove skillet from heat and add the lemon juice to the mixture. Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.

Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.

Cook until bottom of tortilla in lightly browned, about 5 minutes, flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Served hot. Enjoy!


Shrimp and cheese quesadillas


Spices and Herbs – Can’t live without them



My kitchen magic is in using spices and herbs.

Herbs and spices bring food to life. With a bit of experimentation, you can reach a bliss point of taste and aroma that will take ordinary dishes to a whole new level. Spices have also been known to improve health and well-being. They are good for both body and soul.

Building your spice collection is a life-long process: it is certainly not something you should try to do in one day.



Here is a list of my favorite spices and herbs:

Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.

Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.

Cinnamon – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.

Basil – A must-have for Italian cooking, basil pairs deliciously with other staples like thyme, garlic, oregano, lemon, and tomato sauce. It also complements rice, potato, and egg-based dishes.

Bay leaves – are aromatic with a woodsy taste.

Dill – Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.

Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

Parsley – Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavor.

Rosemary – Strong and piney goes great with eggs, beans, and potatoes, as well as grilled meats.

Turmeric – Peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.


Spices and herbs

Paprika – Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.

Nutmeg – Sweet and pungent goes great in baked goods, but also adds a warm note to savory dishes.

Garlic Powder – is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.

Cumin – Smoky and earthy taste. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian cuisine.



Spices and herbs

Chia seeds pudding in layers

I know is just only spring and we don’t have all the fruits we want, but, this recipe works so well with frozen fruits or fresh fruits. I put my favorite fruits in the freezer, so, when I want to make something with fruits I just take them out and leave them in the fridge for a few hours and they are perfect for my desserts.


Chia seeds pudding in layers


  • 9 tablespoons Chia seeds
  • 600 ml milk or soya milk or almond milk
  • 1 teaspoon vanilla extract
  • A hand of strawberries
  • 1 banana
  • 1/2 cup raspberries
  • 1/2 cup blackberries


Combine milk with vanilla and  chia seeds. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.

Prepare 6 glasses. For the first layer, mix 1/3 of chia pudding with the blackberries with the blender,for the second layer, 1/3 of chia pudding with raspberries and for the third layer  the rest of the chia pudding with banana.

Put all the layers in the glasses and decorate with strawberries. Leave another hour in the fridge.

You can use any fruits you like: wild strawberries, blueberries, peaches, etc.


Chia seeds pudding in layers