Gluten Free Brownie

This Gluten Free Brownie is one of the best chocolate brownie ever. It’s fluffy, rich in chocolate, crispy with walnuts and gluten free. One thing though and that is do make sure that you use the best quality chocolate you can find. Enjoy xx


  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 cup semi sweet chocolate chips
  • 1/3 cup corn starch or rice flour
  • 1 1/4 cup almond meal
  • 1 teaspoon vanilla extract
  • 3/4 cup walnuts


1 . Preheat oven to 400 °F.

2 . Melt chocolate chips and butter in a double boiler*.

3 . In a bowl, mix together the sugar, flour, almond meal, vanilla extract and eggs.

4 . Slowly add the chocolate mixture into the bowl and mix again. Add the walnuts.

5 . Cover a 9*9″ brownie pan with parchment paper and pour the brownie mixture.

6 . Bake for 20 minutes. (Don’t over cook it, it will lose its fluffiness). Let it cool for 15 minutes before serving.

* Double boiler technique: 

Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl. Add the chopped chocolate and butter to the bowl and stir occasionally with a spatula until smooth and melted.


Creamy Zucchini Soup

Only THREE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family and friends have been enjoying for years!
It takes less than 30 minutes start to finish, isn’t that awesome?!

Ingredients for 4 persons:

  • 3 medium zucchini, skin on cut in large chunks
  • 1 chicken or vegetable bouillon cube
  • 2 tablespoons cream cheese
  • salt and pepper


1 . In a large pot, cover the zucchini of water and add the bouillon cube. Let it cook over medium heat for 20 minutes until tender.

2 . Remove from heat and mix the soup with a blender. Add the cream cheese and mix again until smooth.

3 . Taste for salt and pepper and adjust to taste. Serve hot.


Creamy Coconut Lentil Curry

Hey Guys !

If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well.  It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !

Ingredients for 4 persons: 

  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon curry
  • 3 carrots
  • 1 onion
  • 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
  • 2 teaspoons salt
  • 15 ounce can coconut milk

Methods :

1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.

2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.

3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.

4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !

Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry

Stuffed Tomatoes with Basmati Rice ~ Gluten Free

Hi there!

Today’s recipe is again a classic in french cuisine. It is a familial meal that my mum used to make very often. Hope you will enjoy xx

Preparation Time: 15 minutes

Cooking time: 45 minutes

Ingredients for 6:

  • 1lb (450g) of ground pork
  • 6 medium tomatoes
  • 1 egg
  • 1/2 cup of chopped chives
  • 1 teaspoon of grounded nutmeg
  • salt and pepper
  • 1 1/2 cup of rice

1 . Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.

2 . Mix together the grounded pork, fresh chives, a pinch of salt and pepper, grounded nutmeg and the egg. In a pan, cook for 10 minutes until the meat is fully cooked.

3 . Put 2 to 3 tablespoons of the meaty mixture in the hollow of each tomato and keep any leftover aside. At the bottom of the baking dish, add the rice and add water until it is fully cover. Sprinkle any leftover of meaty mixture into the rice.

4 . Bake for 45 minutes.

Gluten Free Banana Pancakes

Hello everyone,

I really only cook breakfast on the weekends, but I’m a huge fan of pancakes. This super easy gluten free banana pancakes recipe only uses ingredients we usually all have in our kitchen. And you only need to blend everything in a blender to make the batter.

Time prep: 15 minutes
Cooking time: 15 minutes

Ingredients for 4:

  • 1 cup of milk (milk of your choice)
  • 2 eggs
  • 1 banana
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of baking powder
  • 1/2 tablespoon ground cinnamon
  • 1/4 cup of sugar
  • 2 cups of gluten free rolled oats
  • fruits of your choice
  • 1/2 tablespoon of vegetable oil (for the pan)



1. Place the oats, milk, eggs, banana (cut in half), vanilla extract, baking powder and cinnamon in a blender. Blend until smooth.
2. Heat vegetable oil in nonstick skillet over medium-low heat.
3. Pour 1/4 cup of the pancake batter onto the skillet and cook until bubbles form around the edges of the pancake. Flip with spatula and cook for an additional minute.
4. Continue until no batter remain and serve with fruits of your choice or sirup.

Coconut Balls

Hello everyone,

I eat these little coconut balls all the time. My family and friends really love them. They are healthy and really easy to make! Yummy in my tummy!

Time prep: 15 minutes
Cooking time: 15 minutes

  • 2 mixing bowl
  • Whisk or electric mixer
  • parchment paper

Ingredients for 20 coconut balls:

  • 2 eggs
  • 1/4 cup of sugar
  • 2 cups of flaked coconut
  • salt



1 . Preheat oven to 350°F
2. Separate the egg whites from the yolks and add a pinch of salt into the egg whites. Whip egg whites until foamy using an electric mixer.
3 . Mix the yolks, the sugar and the flaked coconut.
4 . Slowly add in the whipped egg whites into the coconut mixture. Shape the mixture into mini balls and place them on a baking sheet covered with parchment paper.
5 . Cook for 15 minutes until golden.

Pour la version française c’est par ici: Boules de Coco

One-Pot Moroccan Chicken

Hello everyone,

This is an easy and incredibly flavorful way to prepare chicken thigh and drumstick. It is yummy this way but you can chose to serve it with couscous or rice. Enjoy !

Time prep: 20 minutes
Cooking time: 1h30

  • One big pot

Ingredients for 6 persons:

  • 3 lbs of assorted chicken pieces
  • 1 onion
  • 4 carrots
  • 2 zucchinis
  • 14 ounces can chickpeas
  • 14 ounces can of diced tomatoes
  • 1/3 cup of ras el hanout (or a mix of moroccan spices)
  • 1 tablespoon of olive oil
  • 1 cube of chicken broth



1 . Chopped the onion, carrots and zucchinis. In a big pot, saute the onion, carrots and zucchinis on medium heat.
2 . When tender, add the ras el hanout and stir fry for about 1 minute. Then mix in the chicken broth, the canned chickpeas and tomatoes.
3 . Add the pieces of chicken into the sauce. Cover the pot and cook for a hour and a half on low heat. Bon Appetit !

Pour la version française c’est par ici: Poulet aux épices

French Meringue

Hello everyone,

So simple, meringues are fun and colorful and can be made for any occasion! They are super light, cloud-like and melt in your mouth with delight. Enjoy xx

Time prep: 15 minutes
Cooking time: 2 hours

  • Clean mixing bowl
  • Whisk or electric mixer
  • Parchment paper
  • Piping Bag

Ingredients for 30 meringues:

  • 2 egg whites
  • 1 cup (120 g) of sugar
  • food coloring

1 . Preheat oven to 250 ° F. Before starting, make sure that your bowl is free from grease as well as no egg yolk into your egg white.
2 . Whisk the whites, the foam and air bubbles will start to tighten. Add the sugar little by little and a few drops of food coloring.
3 . Fill the piping bag with meringue and slightly pipe the meringues on a baking sheet covered with parchment paper.Alternatively, you can use a soup spoon to scoop large, rustic meringues.
4 .Bake the meringues for 30 minutes at 250°F and then lower the temperature to 200 ° F.
Bake for an extra 1h30.

Pour la version française c’est par ici: Meringues Faciles

Crispy Sautéed Potatoes with Olives

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Hello everyone!

I love baby potatoes. They are easy to cook and you don’t even need to bother with peeling the skin. The skin is going to add some crisp to your potatoes. Yes pretty awesome ! Hope you like it ! xx


Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients for 4 persons:
  • 1 lb (500g) of baby potatoes
  • 5 tablespoons of olive oil
  • 2 garlic cloves
  • 2 big leaves of fresh sage
  • 10 pitted greek olives
  • salt & pepper

Place the new potatoes in a large pot and cover with water. Bring to a boil and let it boil for 5-8 minutes. Once pre-cooked (they should still be a little firm), drain them.

While the potatoes are cooking, heat the olive oil and the garlic cloves over very low heat for 10-15 minutes. Then increase heat to medium temperature and add sage. Leave to cook for 1 minute. Remove the sage and garlic and set it aside.

Cut the pre-cooked potatoes lengthwise. Add the cut side down into the hot oil and cook for 3 minutes then 1 minute on the other side. Add the garlic and the sage that you set aside, the olives previously cut in half, salt and pepper. It’s ready!

Pour la version française c’est par ici : Pommes de terre sautées aux olives

Crunchy Chicken Nuggets with its Homemade Honey Mustard

Hello everyone,

These crunchy chicken nuggets are beautifully golden. They are tender, juicy and kid friendly & are even better with this homemade Honey Mustard. Enjoy xx

Time prep: 15 minutes
Cooking time: 15-20 minutes

Ingredients for 3 persons:

  • 2 chicken breasts
  • 1/4 cup ( 32 g) of flour (use cornstarch or rice flour if you want to make them gluten-free)
  • 3 cups of corn flakes
  • 1 egg
  • salt, pepper
  • 4 tablespoons of olive oil

Honey Mustard Sauce:

  • 4 tablespoons of plain yogourt
  • 4 tablespoons of french mustard
  • 2 tablespoons of honey

1 . With a sharp knife, detail the chicken into strips no larger than the little finger. Add salt and pepper to the chicken pieces. Place the flour into a plate and the beaten egg in another. In a freezer bag, add 3 cups of cornflakes and seal it. Crush them with your hand or with a cup to make corn flakes crumbs.
2 . Heat the oil in a saucepan. Dip the chicken strips into the flour, into the egg and finally into the corn flakes to cover them completely. Cook for 15-20 minutes, turning them often enough to prevent them from burning.

For the sauce: Mix the yogourt, the mustard and the honey in a bowl. It’s that easy!


Pour la version française c’est par ici: Nuggets de poulet et sa sauce à la moutarde