Gaby Mora

Nutrition & Dietetics

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  • About
    • Services
    • ¡Se habla español!
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    • Nutrition
    • Fitness
    • Recipes
    • Product reviews
    • Book review
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  • Appetizer,  Blog,  Gluten-free,  Low-carb,  Main,  Recipes,  Vegan,  Vegetarian

    Recipe: Cauliflower hummus

    September 26, 2020 /

    Cauliflower is popular in paleo, gluten-free, keto and low-carb circles thanks to its ability to substitute starchier or gluten-containing foods. Besides rice, mash and pizza you can also use this cruciferous vegetable to make cauliflower hummus. This recipe is gluten-free, vegan and low-carb. Unfortunately, it’s high in FODMAPs so if you avoid legumes to prevent bloating this recipe might not be much of an improvement. You can eat enjoy cauliflower hummus as a dip but in the Middle East is eaten as a meal with optional toppings (there’s a list of suggestions below). This recipe is lower in protein than the traditional chickpea-based version, so make sure you are eating…

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    easy guacamole

    Recipe: Easy guacamole

    January 26, 2019
  • 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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    December 5, 2018
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    Nutrition and mental health

    April 29, 2020
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    Product review: Feather and Bone organic beef mince with organs

    August 14, 2018
  • Vegan zucchini soup with corn and coriander
    Blog,  Recipes,  Soup,  Vegan,  Vegetarian

    Recipe: Vegan zucchini soup with corn and coriander

    June 13, 2020 /

    Another soup for me to use up one of my least favourite vegetables: zucchini. This time I came up with a vegan zucchini soup with corn and coriander based on the flavour of Peruvian green tamales. As with my zucchini and leek soup, this one is vegan (therefore automatically dairy-free), gluten-free and low in calories. It is also low in protein so I recommend adding some protein or eating it as a side dish.

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    Estofado de pollo

    Recipe: Estofado de pollo (Peruvian chicken stew)

    April 30, 2017
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    June 24, 2020
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  • Vegan zucchini and leek soup
    Blog,  Recipes,  Soup,  Vegan,  Vegetarian

    Recipe: Vegan zucchini and leek soup

    May 23, 2020 /

    I have a confession to make: I don’t like zucchini. I can eat it, but it’s not my favourite vegetable. I find it has to be either roasted or sautéed in olive oil for me to like it. This vegan zucchini and leek soup has enough flavour to make me actually want to eat zucchini all day long. This soup is vegan (therefore automatically dairy-free), gluten-free and low in calories. It is also low in protein so I recommend adding some protein or eating it as a side dish. If you’re not vegan, feel free to add some grated hard cheese such as Parmesan or Pecorino for added flavour.

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    Are all sausages bad for you?

    May 15, 2019
    Rigatoni a la huancaina

    Recipe: Rigatoni a la huancaina

    October 24, 2020
    chicken wings

    Recipe: Asian baked chicken wings

    September 29, 2018
  • Smashed potatoes with roasted garlic chimichurri
    Blog,  Dairy-free,  Gluten-free,  Recipes,  Side dish,  Vegan,  Vegan,  Vegetarian,  Vegetarian

    Recipe: Smashed potatoes with roasted garlic chimichurri

    May 18, 2019 /

    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 potatoes but you can use any waxy potato you like. This recipe will make extra chimichurri, which you can store in a jar in the fridge. You can eat it with steak, lamb chops, eggs, octopus, etc.

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    Recipe: Easy pulpo al olivo

    April 27, 2019
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    August 5, 2020
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    Book review: Gastrophysics (Charles Spence)

    May 15, 2018
  • Quinoa & mixed beans vegan bowls
    Blog,  Light meal,  Main,  Recipes,  Vegan,  Vegetarian

    Recipe: Quinoa & mixed beans vegan bowls

    May 4, 2019 /

    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 oil. These bowls taste great warm but can also be eating straight out of the fridge if you have leftovers. If you’re a vegetarian or omnivore, feel free to add or substitute part of the protein with other foods such as boiled eggs, cheese, tuna, smoked salmon or poached chicken. One final note: I have…

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    October 31, 2018
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    August 7, 2019
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    December 19, 2018
  • Macadamia coconut and lime bliss balls
    Blog,  Dairy-free,  Dessert,  Gluten-free,  Recipes,  Snack,  Vegan,  Vegan,  Vegetarian,  Vegetarian

    Recipe: Macadamia coconut and lime bliss balls

    April 13, 2019 /

    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 batch, though). Enjoy! I normally use Macro macadamias and shredded coconut from Woolies. Use a natural sweetener, such as this one or this one.

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    June 12, 2019
  • quinoa lentil & beetroot vegan bowls
    Blog,  Dairy-free,  Gluten-free,  Light meal,  Main,  Recipes,  Vegan,  Vegan,  Vegetarian,  Vegetarian

    Recipe: Quinoa, lentil & beetroot vegan bowls

    March 23, 2019 /

    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. These bowls taste great warm but can also be eating straight out of the fridge if you have leftovers. If you’re a vegetarian or omnivore, feel free to add or substitute part of the protein with other foods such as boiled eggs, cheese, tuna, smoked salmon or poached chicken. One final note: I have specified…

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    Gaby Mora 2 Comments

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    October 23, 2019
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    May 11, 2019
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    Recipe: Chile verde pork ribs with Mexican slaw

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  • lamington bliss balls
    Blog,  Dessert,  Gluten-free,  Recipes,  Snack,  Snack,  Vegan,  Vegetarian,  Vegetarian

    Recipe: Lamington bliss balls

    March 16, 2019 /

    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 waiting for the chocolate to dry. These lamington bliss balls are gluten-free and can be made dairy-free/vegan depending on the chocolate you choose. Enjoy!

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    Blog,  Dairy-free,  Dessert,  Desserts,  Gluten-free,  Recipes,  Snack,  Vegan,  Vegan,  Vegetarian

    Recipe: Gingerbread bliss balls

    December 22, 2018 /

    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. Feel free to use raw nuts if that’s what you have on hand. You may also use regular dried dates instead of Medjool but you may need to soak them in hot water and then drain them to soften them up. This recipe is gluten-free, dairy-free and vegan.

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