Mexican Style

I have been a busy bee today! I haven’t baked the pie I was going to…well I started to, and failed :D. Tomorrow I’m going to try a banana coconut flour cake and see how that turns out. When I woke up this morning I made a mug muffin(instead of blueberries I used chocolate chips) and watched the latest episode of Private Practice.

Chocolate chip mug muffin









I decided to make cookies! I made 2 kinds of cookies, Coconut Flour Cookies and Hazelnut Chocolate Cookies. The Coconut Flour Cookies only contain 15 calories per cookie!! Every cookie loving girl’s dream ;).

Coconut Flour Cookies

Coconut Cookies










  • 2 Tablespoon coconut flour
  • 2 Tablespoon mashed banana or applesauce
  • pinch salt
  • stevia or other sweetener, to taste
  • 1/8 teaspoon baking powder
  • 3 Tablespoon almond milk, or milk of choice


  • Preheat oven to 350F.
  • In a small bowl, mix coconut flour, baking powder, and salt.
  • Add in masked banana or applesauce and stir. Add in almond milk, one tablespoon at a time until fully incorporated.
  • Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet.
  • Flatten the dough into cookie shapes.Bake in the oven at 350F for 10 minutes. Let cool before scarfing them all down.


Hazelnut Chocolate Cookies

Hazelnut Choc. Chip Cookies










  • 1/2 cup coconut flour
  • 1 cup hazelnut flour (grind up hazelnuts in a food processor)
  • 1 tsp baking powder
  • 1/4 cup raw honey
  • 3.5 ounces 70% dark chocolate, cut into chunks
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened coconut flakes, toasted
  • 2 eggs


  • Preheat oven to 350 degrees.
  • Blend all ingredients until honey is well-distributed.
  • Place small scoops of batter (about 2 tsp each) on a parchment-lined cookie sheet…leaving about 1-inch between cookies. Cook for approximately 10 minutes.
  • These cookies are crumbly when they first get out of the oven. Let them cool for about 30 minutes to give them time to set.

Enjoy even more!

The whole house smelled of cookies!

Before lunch I did another Insanity routine. Lunch was a whole wheat wrap with greens, sweet corn, celery, shredded carrots, cucumber, sunflower seeds, granny apple slices, and hummus.










For dinner I was in the mood for something spicy that didn’t take to much time. Jonas was picking me up to spend the night at his place. I opted for Spicy Chilli.

Spicy ChilliChilli


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 pound minced chicken
  • 1 can low sodium kidney beans, drained
  • 1 can diced tomatoes
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • 1 teaspoon garlic sal


  • Pour olive oil into a large pot on medium heat and add onion and zucchini
  • Allow vegetables to sauté until onion becomes opaque, about 5 minutes
  • Add ground chicken to vegetables and stir until meat is browned
  • Add the remaining ingredients
  • Allow to simmer on low for approximately 45 minutes

Enjoy your evening everyone!


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