Today, we had a good weather here in Austria and we finally had some sun. It reminded me of a breezy summer night. It made me wonder where would I go after June 15th when the European borders open again and Croatia, the magical city with the nicest beaches and best food, came to my mind.
Last summer I visited Dubrovnik and it was a trip to remember.
When I first arrived, I stayed at a beachfront hotel outside the old city, before I cruise to Montenegro.
however, when I came back I wanted to experience the night inside the walls and I picked the most charming boutique hotel in the city.
So today I am sharing with the St Joseph’s Guesthouse, a 16th century former nobleman’s home carefully renovated to balance Dubrovnik’s history with luxury for you to consider in case you decided to visit Dubrovnik this summer.
This hotel is perfect for a romantic city break and great to explore the Old town rich history.
I was thinking what should I name the carrot cake, is it winter cake, or summer cake or fall cake, actually it is a year-round cake because carrots are pretty much always in season.
This healthy carrot cake recipe is very easy, fast and healthy. I tried different versions, substituted a number of ingredients until I got this one, and Im telling you with confidence that it is the BEST CARROT CAKE EVER.
Ingredients:
Cake:
2 cups of flour
2 cups shredded carrots
1 cup of crushed walnuts
2 tbs cinnamon
2 eggs
1 tbs vanilla extract
1/3 cup of coconut oil
1/2 cup of honey
1 cup of greek yogurt
1 cup coconut milk
2 big spoons of coconut creme
2 tbs baking soda
3 tbs baking powder
1/2 tbs salt
1 cup coconut flakes
Greek yogurt Icing:
1/2 cup of greek yogurt
1/2 cup of heavy creme
3 tbsp of mascarpone cheese
1/2 cup of coconut sugar
1 tbs vanilla extract
Coconut flakes for garnishing
Instruction;
Preheat oven 180 degree celsius.
In a large bowl, whisk the eggs for 10 seconds, then add yogurt, coconut milk, coconut creme, vanilla extract, honey whisk well and put aside.
In another bowl, mix the flour, cinnamon, baking powder, baking soda and salt whisk well and set aside.
Add dry ingredients to wet ingredients, until well combined
Add carrots, walnuts and coconut flakes whisk until combined, don’t over whisk.
Pour into a baking dish that you already sprayed with coconut oil.
Let it rest for 10 min than put in oven for 30 min
Prepare the Icing: in a bowl, mix the yogurt, heavy creme, mascarpone cheese, sugar and vanilla extract together.
If you are doing one big cake, transfer the icing on top of the cake a spread with spatula and garnish with coconut flakes or eatable flowers. If you are doing smaller portions like I did today, I used the muffins baking try, you can add the icing on each piece before serving.
Tip: If your yogurt is less than 10% fat, put the yogurt in a coffee filter or paper sheet on top of the bowl for 4 hours in the fridge until it stains.
Let me know if you try it would love to know your comment
Everyone who knows me will tell you that I am a Pumpkin lover; I use Pumpkin in almost everything.
November is here already and it’s great that the weather is still nice and I am still enjoying my morning coffee in the garden. During the Fall season, Provence has a very nice feel and its local products are very tasty. This makes it the perfect time to enjoy a tasty recipe with some of these local products.
Today I am sharing with you my favorite Cinnamon roll with PUMPKIN recipe:
Ingredients:
3/4 cup of flour
1/2 tsp baking powder
1/2 tbs baking soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tbs ground nutmeg
1/4 tsp ground cloves
1 tsp kosher salt
3 eggs
1 cup of brown sugar
2/3 cup of pumpkin puree
1 tsp vanilla extract
Filling:
8 oz cream cheese softened
2 tbs butter softened
1/4 cup powdered sugar
1/2 tbs kosher salt
Directions:
First, heat the oven to 180 degrees and prepare a tray with parchment paper.
In a medium-sized bowl mix together the spices, baking soda, baking powder, and flour.
Whisk well and leave aside.
In a separate bowl, add the sugar and vanilla, mix well then add the eggs and mix again.
Add the Pumpkin and whisk very well until the mix is smooth.
Now we have the mixes ready 😉
Now add the dry ingredients to the wet ingredients.
Pour the mix onto the baking sheet in the tray and smooth.
Bake it for 12 minutes.
Remove the tray from the oven and carefully remove the cake from the pan to a cutting board covered with a dishtowel.
Roll the cake up from end to end, rolling the towel up with the cake.
Let it cool completely.
Meanwhile, prepare the filling.
In a small bowl mix together all the filling ingredients until smooth using a mixer.
Unroll the cake and spread the filling. Afterward, roll the cake up peeling the parchment paper from its back as you go.
Refrigerate 1 for 1 hour.
Then enjoy it with friends and family for a nice tea or coffee break!
Pumpkin & Sweet Potato Chicken Stew It is the fall season now and we all crave a nice and warm meal to enjoy with friends and family. Today I was shopping at a local organic market and I saw all these Pumpkins with different colors and shape,so off course I planned to cook any recipe I can find that includes PUMPKIN.
So today, I m sharing with you the recipe I tried and twisted to my preferences for you to try, because by far it is my favorite and easiest chicken recipe I ever made Enjoy 😉
INGREDIENTS:
One cup of cubed Pumpkin
One cup of cubed Carrots
One cup of cubed Sweet Potato
One medium chopped Onion
One tbs Paprika
One tbs Black Pepper
One tbs salt
One tbs Chilli Flakes
One tbs Cinnamon
Half tbs Cumin
One tbs Anis
Juice of one Lemon
One cup Vegetable Broth
2 Chicken Thigh
2 Chicken Breasts
DIRECTION:
First Chop the onion and cut all the vegetables and chicken in cubes.
In a pan fry the chopped onion until soft not brown, add the peppers,
Add the pumpkin, carrots, sweet potatoes and chicken
Stir for one minute so all the vegetables and onion absorb the flavors then add the vegetables broth and boil for 12 min covered.
After 12 min add the lemon juice and boil for another 10 min uncovered or until the sauce is thick.
Serve with Couscous
Bon Appetite
xoxo gracy ...
The human body consists of approximately 60% water. Water is vital in helping the body function properly and is largely responsible for dissolving nutrients and eliminating waste. When the body fails to eliminate excess water, this is referred to as water retention.
Water retention is often temporary and is easily treated.
What causes Water Retention?
Plane flights, hormone changes, and too much salt can all cause your body to retain excess water. When your hydration level is not balanced, your body tends to hang on to that water.
Indication of Water Retention:
One indication of water retention is difficulty to lose weight despite diet efforts. Physical signs of water retention include swollen ankles and unexplained weight gain over a short period of time. Also, rings may not fit anymore and the stomach may feel swollen.
One way to find out if you are retaining water is by gently pressing the foot, ankle or calf with slow, steady pressure using the thumb. If edema is present, an indentation will show on the skin.
Here are few tips to help reduce water retention:
Avoid processed foods
Decrease sodium intake
Regular movement is a must
Drink 8-12 glasses of water
Consume more citrus fruits and green, leafy vegetables
INGREDIENTS: 
