LOW-CARB pancakes for breakfast again. So delicious! 🙂

PREPARATION TIME : 30min (baking included)

NUTRITION VALUE (without strawberries and chocolate ): cca 380kcal (38g proteins, 17g fats, 15g carbs)


1 scoop no flavor proteins

1 tsp vanilla essence

30g shredded coconut

10g coconut flour

100g low fat Greek yogurt

2 tsp sweetener of your choice (I use Stevia)

10g raw cacao

1 tsp egg replacer

7 tbsp water


50g frozen strawberries

10g dark chocolate


Mix all the ingredients in a cup.

Heat up a non stick pan and apply mixture with a spoon (you can make 3 small pancakes at the same time).

When you see that the upper part of pancake is ready, careful flip it over and bake for 1-2 more minutes.

When pancakes are ready pour some hot strawberries over it and dark chocolate cut to pieces.

How To Manage Curly Hair

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Hair style really plays a significant role in everyone looks. There are many ladies who always complain that their curly hair are not manageable. The hair becomes big problem for them and they do not know how to manage them. Learn tips for caring your curls and keep the natural look and worthy of a diva!

In the shower: Shampoos and Conditioners.

Pick shampoos, conditioners, styling gels, that improve the look and feel of your hair.  Always invest in good shampoos and conditioners, designed for your hair type. They are the first step to beautiful and well-defined curls.


Do not put too much shampoo or conditioner in the hair. Avoid pouring it straight on your head. Always spread on the hands and apply gently, especially the shampoo, wash your scalp with your fingertips, not with nails. Massaging your scalp with your fingers helps to activate the glands that produce the desired natural oil, which make your hair feel less parched.

If possible, do the final rinse with cold water. The very hot water helps to dry the hair. (In winter it is tough to follow, but try, because the result is visible!).

Use an anti-residue shampoo once a fortnight or month. They open the cuticles of the wires and clean the impurities. It is important to use an anti-residue shampoo for your hair which is not “heavy” and with a blurry look because of the accumulation of products in the wire. But remember after that you have to do a deep moisturizing because you’re hair cuticles get open and no other product will work.

How to Comb Curly Hair?

The best way to style curly hair is set them in wet. First try to set them with fingers and then with a wide tooth comb. Start from the end and then keep going toward the root. Do not hurry and take your time because if you comb your hair too fast and carelessly, the result will be smashed and brittle hair.


Use a wooden comb. It helps to remove the static electricity and hair, leaving the wire with fewer frizzes and more defined.

Do not use brushes. They will take the format of the bunch and let your hair look like a gun.

Dryer is a villain or ally for curly hair?

Experts recommend that you let your hair dry naturally, best is use the dryer with diffuser. Some models come with the dryer diffuser included, it is worth investing in a model with this tool. It’s great for drying bunches and give the definition you need.


After washing your hair, pat dry with a paper towel or microfiber to remove excess water. Never rub your hair in the towel with force. Divide the hair into 4 and dry for fuses, pressing the hair in the towel without much force. This helps keep the shape of the clusters.

Do not use the dryer at a temperature too high, as it helps to dry out and damage the hair. When you use it, apply a protective cream to reduce heat damage.

If not using the dryer, never sleep with wet hair! This creates fungi on the scalp and cause disease, such as dandruff and hair loss.


Curly hair is drier because of its shape. The natural oil produced by the scalp cannot reach the tip of the hair, leaving them dull, dry and brittle. So hydration is must, because it is also that will leave your curls more defined and beautiful. To do so, bet on hydration weekly or biweekly, with good quality products and ingredients with deep hydration.


After the conditioner, apply a leave-in (without cream rinse) to maintain hydration of hair and make them more defined, and knead the hair with paper towel or microfiber.

If you have any chemicals in your hair (dye, coloring, etc.). You need to moisturize even more hair. Talk to a hairdresser to invest in a deeper hydration, such as cauterization, to keep them healthy and protected.

See more tips before going out from your home

Leaving home: Tips to straighten hair

Your hair is already clean and dry, but is having a look through “messy”. You do not need watering and pass a combing cream, at the risk of wetting your clothes and to catch a cold. To avoid this, just moisten the hair and use a cream or mousse curl activator and mash the hair from the bottom up.

Try to avoid tying your hair with rubber bands too tight or too thin, as they coiled hair curls and end up crashing your hair.

Going in sun or on beach always use a cap or hat it protects your hair and will not allow them to dry more.


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Finally I have some time to write down this recipe for an amazing home made cake. For quite some time we’ve been preparing this cake with sugar, fat. Until my mom said that she wants Fit and Sweet cake. The healthy cake was amazing.


2-3 hours

NUTRITION VALUE (12 pieces):

225 calories/piece(7.8g fat, 7.3g protein, 30g carbs)


  • 6eggs
  • 6 tbsp water
  • 1 tbsp sweetener of your choice
  • 200g spelt flour
  • 1 baking powder (7g)


  1. Put egg whites and sweetener in one bowl, egg yolks in another and flour + baking powder in third.
  2. Mix egg yolks with electric mixer, slowly adding water and flour mixture.
  3. Than mix egg whites into a snow and mix them with a spoon in a egg yolk mixture.
  4. Pour a mixture into round baking tray covered with parchment paper.
  5. Bake 40-60 minutes on 170 Celsius (when it starts getting brown means it’s done).
  6. When the cake is cooled down cut it into 3-4 pieces.


  • 1 packer whipped cream (25g)
  • 125 ml low fat milk
  • 500g frozen or can strawberries
  • 1 tbsp sweetener of your choice
  • 3 tbsp cornstarch (30g)


  1. Unfroze strawberries (safe the liquid) and mix them to get lump free texture.
  2. Take liquid and add water if needed to get 125ml.
  3. Take 6 tbsp out of 125ml liquid and mix them with sweetener and cornstarch to get a creamy, lump free liquid.
  4. Bring to boil the rest of the liquid, than put away from the fire, mix in cornstarch mixture and put it back to a fire (small one) while mixing all the time for another 2-3minutes.
  5. Add strawberries and cook for another 10 minutes (on low heat) always mixing with a spoon.
  6. When cream is cooled down add it to whipped cream you made (by instructions).


  • 1 packer whipped cream (25g)
  • 125 ml low fat milk
  • 500g frozen or can pineapple
  • 1 tbsp sweetener of your choice
  • 3 tbsp cornstarch (30g)

Preparation is the same as with strawberries.


  • 50g dark chocolate Cavalier (sweetened with Stevia)
  • 15g coconut oil
  • 100g low sugar apricot jam


  1. When creams are cooled down you can start making a cake.
  2. Put one layer of cake on a round glass basis. If the cake is dry than try to put some liquid (milk) on it to make it more wet.
  3. Now add ¾ of strawberry filling and flatten it with spoon.
  4. Add another biscuit layer and do the same with pineapple cream.
  5. Cover with another layer and put all leftover cream on it.
  6. Make sure to be careful that cake is the same height on all places.
  7. Heat up apricot jam and put it over the cake.
  8. When it’s cooled down cover it with chocolate (mix butter and chocolate and heat it up to get a runny texture).
  9. Wait for the chocolate to harden and leave decoration to your imagination.



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We got some fresh cherries and of course I had to make some dessert with it. Because it’s really hot outsides I’ve decided for something light and refreshing. This cheesecake is amazing and so easy to make.



100g spelt flour

100g almond flour

2 tsp sweetener (I use Stevia)

1 tsp vanilla essence

1 tbsp rum

25g coconut oil

1 tsp cinnamon

50-60ml water

pinch of salt

1. With a spoon mix all dry ingredients together, than add slowly (except water) and mix again.

2. Slowly start adding water and kneading in between (make sure to not add to much water; if you do add some more flour)

3. Roll up the dough (3-4mm thick) in rectangular shape and put it in a rectangular baking tray (mine is around 3’0x20cm). Make sure there is enough dough to cover the sides too (around 1cm high).


250g light cottage cheese

350g low fat Greek yogurt

1 tsp vanilla pudding powder (not really necessary but will give thicker texture)

2 tsp sweetener (I use Stevia)

1 tsp vanilla essence

1 egg

1. Mix all the ingredients with a blender.

2. Pour mixture on a dough that is in baking tray

3. Bake 50 minutes on 180 Celsius and another 10-20 minutes on 200 Celsius (to get a light brown color).


500g fresh cherries

15g cornstarch

1 tbsp (not full) of sweetener (i use Stevia)

100ml water

juice of ½ lemon

1 tsp vanilla essence

1. Mix all the ingredients.

2. Cook mixture on a small fire to boil and than just pour it over cold cheesecake. Put in a fridge for a few hours to cool down and that’s it.



Another famous chocolate balls make in a healthy, guilt free way. And so delicious I’m already thinking when will i make them again. Hope you will like them. Enjoy and don’t eat them all at once.. well, at least try not to 😉


NUTRITION VALUE : around 78kcal/ball (5.5g fats, 2.5g proteins, 5g carbs)

INGREDIENTS (for about 16 medium size balls))

100g finely ground hazelnuts

80g oats (blend into flour)

15g coconut oil

100g low fat Greek yogurt

2 tsp sweetener of your choice (I use Stevia 1:10 strong)

10g raw cacao

16 whole hazelnuts (peeled, roasted)

*water (add slowly, spoon by spoon)

*1/2 tsp coarsely ground hazelnuts (you can just cut hazelnuts to a bit bigger pieces with a knife; it doesn’t matter if they are different size)



In a blender  mix finely ground hazelnuts so they release some oil. Add oats, sweetener and cacao and mix again.

Than add oil and yogurt and mix with a spoon. Slowly start adding water so the ingredients start to stick together .

With your hands ( you can wet them a little so the mixture won’t stick to them) shape balls, insert hazelnut in it and roll it in a coarsely ground hazelnuts.

Put balls in a fridge and let it cool a bit.

No bake cake with blueberries and coconut


I’ve been thinking about making a no-bake cake for a long time now. I’ve tried eating some already but they were all really hard for my tummy because they usually make them out of nuts and full fat creams. They were delicious but you can only eat one piece instead of the whole cake.

So I decided to make my own no-bake cake which will be light and healthy.



  • 20g shredded coconut
  • 20g raw cacao
  • 40g coconut oil
  • 7 graham crackers


  1.  Crumble graham cracker than mix them with cacao and coconut.
  2.  Pour the oil in the mixture and mix again.
  3.  Press the mixture on a bottom of a round baking tray – make sure to put parchment paper underneath (i hade size 18 cm)


  • 500g low fat Greek yoghurt
  • 200ml light coconut milk (put it into a fridge overnight, than take the cream part and drink the water)
  • 1 tsp vanilla or white chocolate essence
  • 1 tbsp sweetener Sugar Sweet 1:10 (Stevia + Erytrol)
  • 3g agar agar + 100 ml water


  1. Mix yoghurt, coconut milk cream, essence and sweetener in one bowl.
  2. Mix agar agar and water in another bowl and bring it to boil for 3-4 minutes.
  3. Pour agar agar mixture in a yoghurt mixture and mix.
  4. Pour the mixture on a dough layer and put in in a fridge to harden.


  • 100g blueberries + 100ml of water or blueberry juice (you can use frozen too)
  • 3g agar agar + 100 ml water
  • 1 tbsp sweetener Sugar Sweet 1:10 (Stevia + Erytrol)


  1. Mix blueberries and water in a blender.
  2. Mix agar agar and water in another bowl and bring it to boil for 3-4 minutes.
  3. Pour blueberries mixture into agar agar in cook for another two minutes.
  4. Pour the mixture on a yoghurt layer and put in in a fridge to harden.

Coconut Flour Pancakes Recipe

These light and fluffy coconut flour pancakes will be your new go-to recipe for Saturday mornings!

When it comes to making coconut flour pancakes, there needs to be a fine balance struck so that the finished product is neither too dry nor too soggy, and of course flatness can be a major obstacle to overcome.

I’m a real perfectionist when it comes to the small things in the kitchen, and in my quest to discover the perfect recipe for light and fluffy coconut flour pancakes, this is the recipe I finally decided to settle on.


Before starting, please make sure you don’t mix your pancake batter too thoroughly. An overly mixed batter can often result in flatter, rather listless pancakes, so a good rule of thumb is to not worry about leaving lumps in the mix. In fact, lumps are a good thing!

Another thing to remember is that you won’t be able to see bubbles forming as much as you would with plain old wheat flour, so I’d suggest using a fork or spatula to gently lift your pancakes before flipping, just to make sure the underside is nicely browned.


Serves:8 pancakes
Cook Time:10 minutes
Prep Time:10 minutes

Coconut Flour Pancakes Recipe

These light and fluffy pancakes are simple and sweet!

  • 1/4 cup coconut flour
  • 1/8 t baking soda
  • Pinch of salt
  • 1/3 – 1/4 cup coconut milk
  • 2 tbsp organic, cold-pressed coconut oil
  • 3 eggs
  • 1-2 T honey
  • 1/2 t vanilla extract
  • Maple syrup to taste
  • Grass-fed butter for cooking

  • Thoroughly mix the eggs, coconut oil, and honey together.
  • Add the coconut milk and vanilla extract.
  • Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much!
  • Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan. I recommend figuring out how many pancakes you’d like to make beforehand so that you can use an appropriately sized cup or ladle.
  • Remember that you aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping. Extra kudos points for those of you who can flip without a spatula!
  • For best results, serve your pancakes right away.
  • Drown those bad boys in maple syrup, grab your fork, and have at ‘em!

Pro Tip: The lecithin contained within the egg yolks is what lends itself to the firmness and fullness of the pancakes, so if you’re not happy with the overall consistency then I would recommend adjusting the egg quantity before anything else. An alternative fix is to simply add another spoonful of coconut flour, but I think that an extra egg will be the most common solution.