Gaby Mora

Nutrition & Dietetics

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  • Home
  • About
    • Services
    • ¡Se habla español!
  • Bookings
  • Blog
    • Nutrition
    • Fitness
    • Recipes
    • Product reviews
    • Book review
    • All posts
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  • Pan con chicharrón
    Blog,  Breakfast,  Peruvian,  Peruvian food,  Recipes

    Recipe: Pan con chicharrón (Peruvian pork roll)

    November 14, 2020 /

    Pan con chicharrón is one of the most iconic sandwiches of my home country. This is the Peruvian version of pork roll commonly eaten for breakfast or lonche (afternoon tea). Chicharrón commonly refers to fried pork in many former Spanish colonies. In Peru, however, you can also find chicharrón de pollo (chicken), pescado (fish), mariscos (seafood), etc. But back to pork! Peruvian chicharrón is cooked similarly to Mexican carnitas: boiled until the water is evaporated and then fried, traditionally in lard but these days usually in oil. Then it’s served in a French-style bread roll with slices of camote frito (fried sweet potato) and salsa criolla (lime-marinated onions). My version…

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    Easy seco de cordero

    Recipe: Easy seco de cordero (Peruvian lamb coriander stew)

    July 4, 2020
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    Recipe: BBQ chicken drumettes with coleslaw

    January 19, 2019
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    What is glycine?

    February 12, 2020
  • Lomo saltado
    Blog,  Food,  Main,  Peruvian,  Peruvian food,  Recipes

    Recipe: Lomo saltado (Peruvian beef stir-fry)

    July 25, 2020 /

    Lomo saltado is one of my favourite Peruvian dishes. It’s a result of the fusion between Cantonese and Peruvian (i.e. Andean and Spanish) cuisines. This traditional dish consists of strips of beef tenderloin or sirloin (“lomo” in Spanish) stir-fried with onion and tomato wedges, soy sauce and vinegar. It is served with rice and potato chips. You can use tenderloin or sirloin, but any stir-fry cut works well as long as you don’t overcook the meat. As with any stir-fry it’s very important that you get your wok or pan super hot before adding the meat. If you don’t eat beef, there are versions of this dish that use chicken…

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    New Year resolutions and other goal-setting strategies

    December 26, 2018
    Peanut butter protein banana bread

    Recipe: Peanut butter protein banana bread

    July 27, 2019
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    Alcohol and health: To drink or not to drink

    November 7, 2018
  • Tacu tacu
    Blog,  Food,  Main,  Peruvian,  Peruvian food,  Recipes,  Side dish

    Recipe: Tacu tacu (Peruvian rice and beans)

    July 18, 2020 /

    Every developing country has a traditional rice and beans dish. In Perú we call it “tacu tacu” and it involves a little more than just rice plus beans on a plate. If eaten by itself, tacu tacu is gluten-free and vegan. However, tacu tacu is normally eaten as a side dish or with some add-on toppings. Common toppings include a fried egg, a fried egg + fried plantains (“a lo pobre” or poor style), a fried egg + fried plantains + steak, grilled or fried fish, seafood sauce, etc. I prefer to serve it with some protein and a salad and have included a list of traditional topping ideas in…

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    April 17, 2019
    Estofado de pollo

    Recipe: Estofado de pollo (Peruvian chicken stew)

    April 30, 2017
    Roasted fennel and lentil salad with radishes and citrusy dressing

    Recipe: Roasted fennel and lentil salad with radishes and citrusy dressing

    September 12, 2020
  • Easy seco de cordero
    Blog,  Food,  Gluten-free,  Main,  Peruvian,  Peruvian food,  Recipes

    Recipe: Easy seco de cordero (Peruvian lamb coriander stew)

    July 4, 2020 /

    Easy seco de cordero is a weeknight-friendly version of the classic Peruvian lamb and coriander stew, which happens to be one of my favourite Peruvian dishes. What makes it easy is the use of ground lamb instead of stew cuts that must be cooked low and slow. This recipe is gluten-free and dairy-free. Seco is traditionally served with rice plus beans, potatoes or yuca (cassava). The starches help soak up the sauce. Feel free to serve it with cauliflower rice or your choice of vegetables and/or salad for a lower-carb version. Top with some salsa criolla for added freshness. If you don’t have ají amarillo paste, you can sub other…

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    roasted beetroot goat's cheese and pistachio salad

    Recipe: Roasted beetroot, goat’s cheese and pistachio salad

    September 28, 2019
    Good Fat Mayo

    Product review: Undivided Food Co Good Fat Mayo

    October 10, 2018
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    Product review: Hart & Soul recipe bases

    December 5, 2020
  • Salsa criolla
    Blog,  Gluten-free,  Low-carb,  Peruvian,  Peruvian food,  Recipes,  Side dish,  Vegan,  Vegetarian

    Recipe: Salsa criolla (Peruvian pickled onions)

    June 27, 2020 /

    Salsa criolla (Peruvian pickled onions) is an essential accompaniment to all sorts of dishes, such as tamales, arroz con pollo, chicharrón, seco and papa rellena. Of course you don’t need to make Peruvian food to enjoy salsa criolla. You can pair it up with any rich and/or dish that is on the dry side and could use some a bit of juicy tangy zing. If you have time, prepare the onions several hours before using them. They keep well in the fridge for 3-5 days.

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    June 10, 2020
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    Recipe: Pistachio pesto pasta

    November 30, 2019
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    Are eggs going to kill you?

    April 3, 2019
  • Peruvian-style split peas with ham
    Blog,  Main,  Peruvian,  Peruvian food,  Recipes

    Recipe: Peruvian-style split peas with ham

    June 6, 2020 /

    Split peas (“arvejitas partidas”) are fairly common legumes in the Peruvian diet. They’re cheap, tasty and very nutritious. Enjoy these Peruvian-style split peas with ham with garlicky rice and a fried egg for a hearty meal. In Perú we mostly use green split peas but feel free to use any kind you can find (i.e. yellow or read). Mum used to cook them with bacon but I used ham in this recipe. You can obviously omit the meat if you’re a vegetarian. If that’s the case, I’d suggest you use smoked salt and/or a pinch of smoked paprika for that smokey flavour you’ll be lacking. Finally, if you don’t have…

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    Product review: Every Body Every Day Gut Performance

    June 22, 2019
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    August 12, 2020
    Garbanzos con acelga y chorizo

    Recipe: Garbanzos con acelga y chorizo (chickpeas with silverbeet and chorizo)

    September 7, 2019
  • Peruvian hot chocolate
    Blog,  Drink,  Drinks,  Gluten-free,  Peruvian,  Peruvian food,  Recipes

    Recipe: Peruvian hot chocolate

    July 20, 2019 /

    In Perú there’s no such thing as Christmas in July. Instead, we eat and drink all the wintery Christmas stuff in the middle of summer. The large Christmas eve dinner of roasted turkey (or suckling pig), applesauce and/or mash, Russian salad, rice, etc. is followed by hot chocolate and panettone. Peruvian hot chocolate is made with blocks of bitter cooking chocolate that are simmered with spices and then mixed with evaporated milk and sugar. It is not a “light” beverage by any stretch of imagination. However, when the weather cools down, our bodies crave hot beverages that provide energy and comfort. Hence, I’ve created a version of Peruvian hot chocolate…

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    Recipe: Macadamia coconut and lime bliss balls

    April 13, 2019
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    Fermented milk drinks

    April 1, 2020
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    Recipe: Easy guacamole

    January 26, 2019
  • Menestrón (Peruvian minestrone)
    Blog,  Main,  Peruvian,  Peruvian food,  Recipes,  Soup

    Recipe: Menestrón (Peruvian minestrone)

    June 15, 2019 /

    Menestrón is the Peruvian version of minestrone soup, brought to the country by Italian migrants. What makes this soup Peruvian is the addition of native ingredients, such as potato and cassava. This is a pesto-based version of minestrone (as opposed to tomato-based). In addition to the traditional basil and Parmesan, this pesto features spinach and feta cheese . There are no rules as to which beans and legumes are included in menestrón. However, butter beans and broad beans are very common ingredients. As for the pasta, tradition calls for penne. I recommend using San Remo pulse pasta for a gluten-free, high protein, high fibre alternative.

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    What to do with canned fish and seafood

    May 6, 2020
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    Recipe: Fig salad with broad beans and Pecorino

    February 8, 2020
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    October 31, 2018
  • arroz chaufa
    Blog,  Gluten-free,  Main,  Peruvian,  Peruvian food,  Recipes

    Recipe: My mum’s arroz chaufa (Peruvian fried rice)

    March 2, 2019 /

    Chaufa comes from chao fan, which apparently means “fried rice” in Chinese (not sure if in Mandarin, Cantonese or both). So yeah, arroz chaufa = “fried rice rice”. Arroz chaufa in Perú is very popular (as we have a large Cantonese community) and it comes in many varieties: chicken, pork, chicken + pork, chicken + pork + prawns (a.k.a. “special”) and I’m guessing nowadays also vegetarian/vegan. My mum’s version of arroz chaufa had chicken and egg omelette. Although I didn’t realise this at the time, this was one of my favourite weeknight meals. I would eat an entire serving out of the pot before it even left the kitchen. Mum…

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    What is lucuma (and how to pronounce it)

    October 24, 2018
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    Recipe: Peruvian-style split peas with ham

    June 6, 2020
  • lucuma
    Blog,  Nutrition,  Peruvian,  Peruvian food

    What is lucuma (and how to pronounce it)

    October 24, 2018 /

    Lucuma (written lúcuma in Spanish) is an Andean fruit that grows in Peru, Ecuador and Chile. It has been around since before the Incas and it’s still widely consumed in the region. Listen to the correct pronunciation in this link. Lucuma is generally the size of an orange or grapefruit, although there are also smaller ones. The fruit has a thin green skin that splits open when ripe. The flesh is yellow-orange, sweet, firm and starchy. It has a few round medium-sized brown seeds. Culinary uses In Peru, the fruit can be found fresh (mainly during summer months), frozen and powdered (also known as “harina de lúcuma). The availability of…

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    Product review: PBCo protein shakes

    May 30, 2020
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    November 30, 2019
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    Recipe: Spinach and tomato frittata

    November 16, 2019
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