I love frittatas because they are so versatile. They can be eaten any time of the day, hot or cold. They are also great for using vegetables that might not be at their prime. This spinach and tomato frittata is a basic recipe, a blank canvas for culinary creativity. As it stands, this spinach and…Continue reading Recipe: Spinach and tomato frittata
Category: Vegetarian
Recipe: Pasta alla trapanese
Pasta alla trapanese is a traditional pasta from Sicily that I had never made nor tried before. I decided to make a version of it to pair it with Barilla chickpea casarecce, which is typical in the same region. Of course, you can use any kind of dried pasta. Check my article Which pasta is…Continue reading Recipe: Pasta alla trapanese
Recipe: Shakshuka with feta
As I’m still having food withdrawals from my trip to Israel earlier this year, I have been trying to replicate some dishes in my kitchen. Shakshuka is perhaps the most popular breakfast dish in Israeli cuisine. It’s basically eggs poached in a rich tomato-based sauce, served with bread, optional toppings and a few sides. Shakshuka…Continue reading Recipe: Shakshuka with feta
Recipe: Smashed potatoes with roasted garlic chimichurri
These smashed potatoes and roasted garlic chimichurri are great as a side dish, as part of a grazing table or on their own as a snack. This recipe is gluten-free, dairy-free and vegan. The secret to golden, crunchy potatoes is to cook them twice and smash them in between. I used Spud Lite lower carb…Continue reading Recipe: Smashed potatoes with roasted garlic chimichurri
Recipe: Quinoa & mixed beans vegan bowls
These quinoa & mixed beans vegan bowls are inspired by Latin American food. Like the quinoa & lentil bowls, these are packed with plant-based protein, iron and fibre. The capsicum and lime provide vitamin C, which your body needs to absorb the non-haem iron. You will also get some healthy monounsaturated fats from the olive…Continue reading Recipe: Quinoa & mixed beans vegan bowls
Recipe: Macadamia coconut and lime bliss balls
Bliss balls are the perfect snack when you are not that hungry and/or you intend to share. You can bring them to the office, the gym, picnics, etc. These macadamia, coconut and lime bliss balls are not only delicious, gluten-free, dairy-free and vegan but also sugar-free. (That does not mean you should eat the whole…Continue reading Recipe: Macadamia coconut and lime bliss balls
Recipe: Quinoa, lentil & beetroot vegan bowls
These quinoa, lentil & beetroot vegan bowls are a tasty meal packed with plant-based protein, iron and fibre. The dressing contains lemon to provide vitamin C, which your body needs to absorb the non-haem iron. You will also get some healthy unsaturated fats from the olive oil and seeds, and calcium mainly from the tahini.…Continue reading Recipe: Quinoa, lentil & beetroot vegan bowls
Recipe: Lamington bliss balls
These tasty snacks are called lamington bliss balls because they share two key ingredients with the Australian iconic cake: chocolate and coconut. As they are not real lamingtons, you don’t have to wait until the next Australia Day to make or eat them :). The hardest step of this recipe, besides melting the chocolate, is…Continue reading Recipe: Lamington bliss balls
Recipe: Gingerbread bliss balls
These gingerbread bliss balls are a great treat to make in the holiday season. This is mainly because unlike actual gingerbread, you don’t have to rely on baking nor decorating skills. Make a batch or two to enjoy during the holidays or to give as gifts. I like using dry roasted nuts mainly for flavour.…Continue reading Recipe: Gingerbread bliss balls
Recipe: Pumpkin, ginger & lemongrass soup
I love soup and pumpkin soup has been among my favourites forever. Pumpkin is rich in beta-carotene, a precursor to vitamin A. Its sweetness, accentuated by roasting it instead of just boiling it, pairs well with the zing of ginger, lemongrass and lime juice. This recipe is gluten-free and can be made vegan/vegetarian by using…Continue reading Recipe: Pumpkin, ginger & lemongrass soup