Author

bibouzi

Summer routine

Time flies! Maybe this is what we all say every summer but this year is really special for me. Every morning I take time for myself: I go out early and get my workout done then I go to a cafe to work a little while Zak is taking care of Rania. It does not last long but it is important for me to have this little moment. Then I spend all day with her. After a nap, we go out all the afternoon (almost): we take long walks, we go shopping together, we have fun in parks or swimming pools, etc. It makes me busy all day and I also have short nights but at the end, I have no regrets, these moments are unique and I could never catch up if I miss them. In the evening, when she goes to bed, I am happy and overjoyed to know that she was able to enjoy her day and that she’s happy. I love my little girl.

Moreover, during this photo shoot, Rania was present. She looked at me, sitting on her stroller, and that’s why I have such a big smile on some photos hihi.

I hope you enjoy each moment too!

6 October 2017 0 comment

Crispy outside, soft inside cookies

If you read this article and you follow me for a while, you know how much I am addicted to cookies. I bake some frequently and I often test new recipes. This time I spoiled myself and I used Lindt chocolate, you can fell the difference when using a good chocolate.
For this recipe, use natural peanut butter: no added oils or sugars.

Ingredients
1 tablespoon (tbsp) ground flax,
3 tbsp water,
1/2 cup (125mL) unsweetened shredded coconut,
1/2 cup oats,
1/2 cup coconut sugar (or brown sugar),
1 teaspoon (tsp) baking powder,
1/2 tsp salt,
1/4 cup (60mL) dark chocolate chips,
1/2 cup natural peanut butter,
1 tsp vanilla extract,
2 tbsp maple syrup.

1- Preheat the oven to 350F (180C). Put a parchment paper on the plate you are going to use.
2- In a bowl, mix the ground flax with the water and let stand aside.
3- In another bowl, combine the coconut, oats, sugar, baking powder, salt and chocolate.
4- In the bowl with the flax mixture, add the peanut butter, vanilla and maple syrup.
5- Mix the contents of the two bowls together. Instead of doing this exercise with utensils, I did it with my hands. It’s much easier.
6- Form 12 balls the size of a golf ball and drop them on your plate. Crush them gently to form cookies.
7- Bake for 12 to 14 minutes and let stand 10 minutes before storing. Store them in the refrigerator for up to 3 days or you can freeze them.

2 October 2017 2 comments

Almond flour cookies

Lately, I bought a huge almond flour package and wanted to try as many recipes as possible. I tried cakes, muffins and now cookies. So here you are, a super healthy recipe for cookies lovers

Ingredients

1 1/2 cup almond flour,
3 Tbsp. coconut flour,
3/4 tsp. baking soda,
Pinch salt,
2 Tbsp. melted coconut oil,
3 Tbsp. peanut butter (or another nut butter),
1/4 cup + 2 Tbsp. pure maple syrup
Splash of pure vanilla
Dark chocolate chopped

Directions

Preheat the oven 350 degrees F. à
In a large bowl, combine almond flour, coconut flour, baking soda and salt and mix to combine.
In another bowl, mix melted coconut oil (not hot), peanut butter, maple syrup and vanilla. Combine.
Add the wet ingredients to the dry ones and mix. When it’s well combined, add the chopped chocolate.
Shape your cookies into a thick circle and place them on a baking sheet. They won’t spread while cooking.
Place your cookies in the freezer for about 10 minutes.
Remove sheet from freezer and bake for 11 minutes.
Allow your cookies to cool for at least 5 minutes.

7 August 2017 4 comments

Matcha butter cups

Here’s a healthy way to make me happy: bites. I decided to add matcha tea powder to my small (not so small) dark chocolate bites. I really wanted to make a recipe with Matcha. This snack is also ideal for a boost of energy.
Ingredients
1/2 cup coconut butter, softened but not melted,
5 tbsp almond flour,
3 tsp powdered sugar (I used coconut sugar),
1 tsp matcha powder,
1 cup dark chocolate, chopped,
1 tsp coconut oil

In a small bowl, combine the coconut butter, almond flour, sugar and matcha powder. Place in the refrigerator for 10 min.
Meanwhile, melt the chocolate in a bain marie (place a glass bowler a small pot of boiling water). Add the coconut oil and mix until smooth. Remove from the heat.
Use small liners (smaller than mine if possible) into which you pour about 2 teaspoons of the chocolate mixture. Afterwards, put the molds in the fridge so that the chocolate takes shape.
Remove from the fridge and add 1 teaspoon matcha mixture (or the amount needed to fill the cup). Thoroughly spread the mixture into the cups with your fingers. Add a layer of chocolate and let stand in the fridge 10 min.
Your little matcha butter cups are ready! I keep mine in the fridge and remove them a few minutes before eating.

3 August 2017 0 comment