Tarata-tan… My birthday was this past Sunday! You guys know my excitement when it comes to my b-day (I don’t know if the excitement is going to last till I am 50) but meanwhile, I still get all bubbly and happy on June 5th.
My sister is staying with us so she and Jimmy made sure I had a wonderful time. We had pre-party drinks at home with friends (with two cakes y’all) and then went dancing.
This year is going to be my last 20’s year so……… I am going to make the best of it!
My petit pois is in Madrid!
Our usual pose: me smooching Jimmy
Gifts from Jimmy, Stefi, Ivan, Maria Teresa and Juan
My cute succulent from Laura and Alejandro 🙂
My gree tea, gluten-free, lactose-free cake brought by my lovely friends Maria Teresa and Juan 🙂 Isn’t this the prettiest cake you have ever seen?
Since last week was Valentine’s Day, I needed (read carefully I said “needed”) to make some muffins to celebrate. I tried several paleo recipes but they didn’t work out for me. I still have to master the recipes that require almond flour.
These are the ingredients that I used for mine:
– 2 cups almond flour
– 4 tbsp. coconut flour
– 3 egg whites and 1 yolk
– 4 tbsp. melted coconut oil
– 3 tbsp. homemade applesauce
– 4 tbsp. raw stevia powder
– 1/3 cup grated carrots
– 1/4 cup almond milk
– 1 tsp. vanilla
– 1 tbsp. ground cinnamon
– 1 tsp. baking soda
– 1/3 cup walnuts (add more if you wish)
– Pre-heat the oven to 350°F (175°C).
– Beat the egg whites to a meringue-style mix.
– In another bowl mix all the ingredients except the carrots and walnuts.
– Add the egg white mix to your bowl with the carrots and walnuts.
– Add the mix to 6 separate muffin linens (I bought mine at Tiger)
– Cook for 20 min (or until you insert a toothpick and it comes out dry).
– Let cool and enjoy 🙂
I know it’s been long since my last recipe post, but going from a very-comfortable-big-lovely kitchen to a mini-countertop-micro kitchen is no walk in the park. I am starting to feel the Christmas vibes all around me and I thought it would be a lovely idea to bake some cookies.
I am a huge fan of cinnamon and this cookies will definitely kick my sweet holiday craving this month. I searched for some base recipes for the Paleo cinnamon cookies but found myself adding and replacing some ingredients from the original recipe. That’s just me…you guys can go ahead and follow the original one.
I added two tablespoons of grated orange zest and doubled the cinnamon. I also substituted the maple sugar and the molasses with stevia unrefined powder (I found this amazing ingredient in the herbal shop). They came out pretty yummy.