Lowcarb Muffin

I found this recipe on-line, I changed a little bit, after testing for the first time. 

You can add more herbs or not. Also you can remove the cheese if you want.

It is a very practical delicious lowcarb option if can not eat bread and want to eat a healthy gluten-free version.



1 1/2 cup of almond flour

1 tablespoon of baking powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/4 teaspoon of salt

1 teaspoon of chives

2 eggs

1/2 cup sour cream

4 tablespoon of melted butter

1/2 cup of shredded cheddar cheese

( you can substitute for your favorite cheese)



Preheat the oven at 450F.

In a big bow mix all dry ingredients.

Add eggs, sour cream, butter in a blender, mix them well. Then add the cheese. 

 After that, combine the wet mixture with the dry one. Combine them well.

Spray or brush spoon and muffins tins, I like to use my silicone ones.

Add 2 tbsp in each tin, this recipe yield 12 muffins in a regular size tin.

Bake for 10/13 minutes, until they are golden.



Chicken Piccata

I heard about this dish several times, always thought it would be one of those dishes that take hours to make. One day I decided to check it out and then to my surprise I found out that it is not only simple but so delicious, and to add to that, when you serve it, it looks like a million bucks. 

As usual I substitute some ingredients to focus in a healthier version.

I usually serve with sautéed veggies or a salad, you could served with wild rice or mashed potatoes.



1.5 lb thinly sliced ​​(1 inch) chicken breast

1/2 cup almond flour (I used chickpea flour)

1/2 cup chicken stock (or white wine)

3 tbsp grated cheese

4 tbsp of olive oil

4 tbsp of butter

1/4 cup of capers

2 tablespoons of lemon juice

2 teaspoons of minced parsley

1/4 teaspoon of salt

pinch of pepper



Wash the chicken with water, drain and season with salt and set aside. 

In a bowl, mix the flour, cheese, salt and pepper, then transfer to a plate.

Pass the chicken in this mixture, cover well. 

Heat the oil and 2 tbsp of butter in a frying pan.

Fry the chicken for 3 minutes on each side (Fry half amount, then the rest, don't put it all at once).

After frying the chicken, set it aside.

In the same skillet, add the chicken stock (or wine), lemon juice and capers. Reduce by half, mix in the rest of the butter.

Then just pour the sauce over the chicken and sprinkle the chopped parsley on top.

Ready to serve.



Chocolate Mousse Lowcarb

It is always time for dessert!

This mousse is so luscious and delicious. It is a great choice to end a nice meal or just to satisfy a chocolate craving.


When using chocolate for my healthier recipe versions, I always choose any chocolate above 70%. It contains less sugar than milk chocolate, it has antioxidants, fiber and other health benefits.

You will need time to let the mousse set, so if you are making for a dinner occasion, it will be better to make it before by the morning.

I love to pair the chocolate mousse with fresh berries such as strawberries or raspberries, because the acidity adds more zing to the dessert.





4 egg yolks

4 beaten egg whites 

1/2 cup of 70% chocolate (or higher)

3/8 cup of butter

1/2 cup sweetener (I used erythritol)


First, melt chocolate with butter. Reserve. 

With a mixer, beat the yolks with sweetener, until it forms a cream.

Then add the melted chocolate with the yolk mixture. Reserve. 

Beat the egg whites,  and then carefully fold to the chocolate/yolk mixture. That is what it makes it airy.

Needs to be in the fridge for at least 4 hours before serving. 




Let's talk Brunch!

It means breakfast + lunch, also means a good time in my book.

Absolutely my favorite thing to do. I love to make delicious meals at home, or go out with my friends. I have a great time not matter what. 

I am sharing this delicious frittata with you.

Looks like pizza right ?!

The great thing is that you can add any toppings you want.




3 eggs room temperature

1 small onion sliced

1 garlic clove sliced

1 small gold potato sliced

3 cherry tomatoes

1/2 cup white mushrooms sliced

1/2 cup shredded parmesan cheese

1/4 cup goat cheese

Olive oil 

Kosher salt

Fresh pepper




I did everything individually. 

Caramelize the onion and the garlic slices in olive oil, between low and medium heat. Reserve.

Using a mandolin (if you have to get evenly slices), slice the potato.

Then fry them in olive oil in low heat, just to get them golden and soft.

Sautée the white mushrooms in the olive oil. Reserve.

Sautée the cherry tomatoes in a covered nonstick frying pan in olive oil low heat until they are cooked thoroughly.

Beat the 3 eggs then season with salt and pepper.

Add the grated cheese.

When the omelet began to form, place the potato in one layer evenly, Spread then the onion and the mushroom.

Spread goat cheese over it, lower the heat, and cover it.

Serve with the pan roasted tomato seasoned with kosher salt.

A delight!

Gotta Love Brunch !!!


Tomato Gazpacho

First time I heard of gazpacho soup was watching a Pedro Almodovar's movie. I was so curious with the cold tomato soup they were having.

When I had my first taste, I fell in love with its refreshing taste.

The soup usually has the ingredients diced with lots of texture. I wanted to tried a different version, something more refined to serve in a shot glass as an appetizer. 

I got inspired by a recipe I found at New York Times Cooking, the soup is the delicious liquid after you strain, it was exactly what I wanted.

Gazpacho is a great choice of soup, tomato based with a bunch of delicious vegetables and has a delicious flavor. You serve it cold with some almond crackers, the perfect summer meal.





2 lbs of diced tomatoes

1 medium onion diced

1 bell pepper, diced (red or yellow)

2 cloves of garlic

1 long cucumber, cubed

1/2 cup of olive oil

2 tsp of salt

1/2 cup cilantro

pinch of cumin

pinch of cayenne pepper.

2 tsp of cherry or dry aged red wine vinegar 


Blend the vegetables, and while doing it add the vinegar, salt and oil.

Strain everything super well, and let it chill for at least 6 hours.

A delight!!!!

PS. I had to split the recipe because all wouldn't fit in my blender.

I used my hand mixer first and then I put the soup in the blender.