GF Delicious Almond Flour Cinnamon Rolls

GF cinnamon rolls Hello, I’m back and it’s a perfect time because it’s Easter week…..which means celebration and therefore a time that calls for a special recipe.

You must know by now that I love cinnamon rolls as this will be the third recipe for cinnamon rolls that I will post but when you love something there are endless ways of making them and endless way of trying to get them to satisfy different phases of your life. I have the indulgent phase where I just want to have the real thing, recipe here,  there is a time I want a healthier version but that hits the spot recipe here, and then there is a time that I want both but I want to stay as close to healthy as possible putting only the best ingredients in my body that won’t cause any strain on my digestive system or when I might of eaten too much and want a sweet but stay lighter so then I created this recipe & I figured that seeing as a celebration is coming up and undoubtedly we are going to eat more I wanted to share a healthy but perfect for the occasion recipe…whether it be for breakfast or after Easter lunch.

Regardless of what you are doing for Sunday I want you to make these delicious little rolls because they are AMAZING!

So let’s get to baking. Enjoy!

Ingredients:
Makes 8-10 rolls

For the  rolls

3 cups almond flour  
A smidgen of salt
1/4 tsp baking soda 
1/4 cup coconut oil, softened or liquid
2 tbsp of honey
2 flax eggs (2 tbsp. ground flax seeds + 6 tbsp. water, mixed & allow to rest for 5 min)
For the filling

1/4 cup honey
2 tbsp ground cinnamon
Preheat the oven to 350 (175 C) degrees
In a large bowl, combine the almond flour, salt and baking soda.
Now add the honey, flax eggs, and melted coconut oil, mix until dough forms.
Using a rolling pin roll the dough out between two sheets of parchment paper about an 1/4inch thick. Remove the top piece of parchment paper and place the clean side on your baking tray.
Drizzle the honey evenly over the dough, you can spread it around with your fingers or a knife but remember to be gentle. Then evenly sprinkle the cinnamon
Place the long end of the dough toward you and start rolling carefully using the parchment paper to help you roll as needed. Continue rolling until you have a log. Carefully cut the roll into about 9-10 thick slices.
Place the rolls cut side down on the prepared baking tray.
Bake for 10-15 min. Or until golden.
Enjoy!
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Mussels, pomodorini and alotta Love!

I can’t believe that I actually let over a month go by since my last post. I’m embarrassed that I just haven’t fit in the time to write a recipe or give you some of my knowledge on how to eat and stay thin too!
Today I specifically took the day of work tomorrow, we head to Ibiza tomorrow for a little vacation and I figured I might as well take the day off and just clean, workout, blog, relax and cook my husband a nice dinner. I still don’t know what I’m going to make but it’s going to seafood something. I really like to make special healthy meals for my husband. But as of late I leave the house at 7:30am and get home at about 20:00 at night leaving me very little time to experiment in the kitchen; so I resort to salads, grilled food and that’s about that.Today I will cook up something and then post it next time around.

It’s a beautiful autumn day. The leaves are starting to fall, the weather is perfect, I had a kick ass workout and I am in such a good mood.
Speaking about mood, did I ever mention that your mood directly affects your weight? well it does!

I think that everyone is always so focused on what to eat that we forget that no matter how healthy we are if we are miserable we will never achieve that healthy thin body we want. Mental health plays a big role in weight loss and healthy nutrition.
The thing is that depending on what mood you are you are releasing chemicals into your bloodstream and this causes a reaction to where your body wants you to feel good so instead of focusing on maybe digestion, fat burn, or energy it focuses on protecting you from the attack that is your chemical imbalances.

So, you can eat as healthy as you want but if the whole time you are thinking that you are fat and ugly that ‘peach’ you are eating, is not going to make you skinny and pretty. It’s not the peach or forced salad which you think is absolutely disgusting that is going to fix your problem. It will put you on the path to a healthier you, but it’s not going to fix your problem. You need to start loving yourself and be happy, this is going to make you make healthy choices and you’ll see the pounds start coming off. Mind over matter.

Now with that being said get in the kitchen and make yourself a delicious light and simple meal tonight. I love Mussels. They are full of antioxidants, potassium, zinc, minerals and iodine; they also contain vitamin C & B and let’s not forget that they are full of iron. They are low in fat with only 86 calories per 100 grams.
This dish is super simple, fast and amazingly delicious.

Ingredients:
Serves 2-4

1 kilo of Mussels

1 Garlic clove, peeled and minced

Grape Tomatoes, a handful

2 tsp. Chili peppers, optional

1 bunch Parsley, fresh and chopped

3 drizzles of EVOO

To clean the mussels:
Run under cold water, remove the beard and scrub the shell. Eliminate the ones that are open or have a crushed shell. Once all this is done rinse and set aside.

Prepare:
Place big pan over high heat, drizzle the evoo, add the garlic and chili peppers, cook just a bit and then add your tomatoes allow to cook just for about 5 minutes. Add your mussels and cover with lid just until all of the mussels have opened, should take about 5-8 minutes. Do not mix during this time.

Turn heat off sprinkle the parsley and then gently mix. Now serve and if you want place a delicious piece of bread at the center of the table and enjoy!

1st Cooking Vlog

I’ve wanted for sometime now to post a video on cooking and health tips but also on how to make some of my favorite recipes.

I’ve taken so long because I don’t know too much about this whole thing and also I don’t want to put up something stupid but I do know that once I start posting videos it’s going to need some upkeep; perhaps not every week, but definitely once or twice a month to start out.

I’m sure there will be room for improvement but I hope that you enjoy the videos and find them helpful yet fun and easy to follow.

Alright, so let’s get to what I decided to post as my first video and why?

I chose Octopus because it’s one of the most popular things to eat in Italy. It’s always served simple yet it’s one of those things that you want to see how it’s cooked before you attempt to do it yourself. It’s not hard but reading how to cook it vs. visualizing it is so different. It simplifies any questions one might have.

I love Octopus. I know what you are thinking and you are right. Had I not grown up in Italy and tasted this and how delicious it is you probably couldn’t get me to try it out now. But, then again my Husband didn’t grow up eating it and he loves it so who knows.

It’s almost the same texture as lobster or shrimp and pretty much similar in taste.

Make sure that your Octopus is cleaned already. Here in Italy that’s the way they are sold most of the time. However, the cleaning is easy you need to cut off the eyes, teeth and remove the ink sack, then rinse really well under the water to remove any sand.

The general rule of thumb in cooking it is approx. 20 minutes per 500gr. (I got 1 kilo so 40 minutes) you want to make sure that the water is boiling before you put your Octopus in and then put on the lid and lower flame to a minimum for the full cooking time.

Some say to salt the water others believe that you shouldn’t and because there are so many mixed feelings I’ve decided that I don’t add salt to mine and only in the end when I’m dressing it. Works out perfectly.

Follow the steps in the video for cooking the Octopus. I’ll list here what you’ll need.

  • Octopus
  • Extra Virgin Olive Oil
  • Some Fresh Chopped Parsley
  • Juice of ½ a Lemon (optional)
  • Salt and Pepper to taste
  • Add so boiled Potatoes to complete the dish (optional)