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
    • Brands I love
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  • Roast pumpkin and lentil salad with lemon and sumac labneh
    Blog,  Main,  Recipes,  Salad,  Vegetarian

    Recipe: Roast pumpkin and lentil salad with lemon and sumac labneh

    December 26, 2020 /

    Roast pumpkin and lentil salad with lemon and sumac labneh is a healthy and filling vegetarian meal to have for lunch or dinner. It can also be served as part of a shared meal. What is labneh? It is a Middle Eastern strained yoghurt that is often used in savoury applications, e.g. as a dip. Its consistency is in between Greek yoghurt and cream cheese. This recipe is gluten-free and vegetarian. It can be made vegan by omitting the eggs and using plant-based yoghurt or cheese instead of the labneh. This salad is high in fibre and has a decent amount of protein, both of which will keep you satisfied…

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    To snack or not to snack?

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    March 13, 2019
  • 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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    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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    November 30, 2019
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    Are eggs going to kill you?

    April 3, 2019
  • 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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    Salpicón de pollo

    Recipe: Salpicón de pollo (Peruvian chicken salad)

    February 29, 2020
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    Recipe: Easy seco de cordero (Peruvian lamb coriander stew)

    July 4, 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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    Book review: Healthy Gut Healthy You (Dr Michael Ruscio)

    September 26, 2018
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    Recipe: Pastel de choclo con polenta

    January 25, 2020

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  • Kefir banana smoothie
    Blog,  Breakfast,  Drink,  Recipes,  Vegetarian

    Recipe: Kefir banana smoothie

    April 11, 2020 /

    This kefir banana smoothie is a great way to incorporate fermented milk drinks into your diet. It is great for breakfast or as a post-workout drink. You can use any kind of dairy or non-dairy unsweetened kefir or other fermented milk drinks, such as filmjölk or drinking yoghurt. The protein powder is optional, depending on your needs. For example, you can add it if you’re having this smoothie as a post-workout drink or it’s all you’re having for breakfast. I prefer unflavoured protein powder, such as natural whey protein isolate (WPI) from either True Protein or 180 Nutrition. You can also use your favourite unflavoured plant-based protein.

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    September 7, 2017
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    Protein quality and quantity

    May 8, 2019
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    Recipe: Fig salad with broad beans and Pecorino

    February 8, 2020
  • Sweet potato frittata with kale and feta
    Blog,  Breakfast,  Gluten-free,  Light meal,  Recipes,  Vegetarian

    Recipe: Sweet potato frittata with kale and feta

    March 14, 2020 /

    This sweet potato frittata with kale and feta is perfect for make-ahead breakfasts or as a light meal any time of the day. It keeps well for 4-5 days in the fridge and can be frozen for later consumption, too. I used goat’s feta, which pairs great with the sweetness of sweet potato. Traditional feta made from sheep and goat’s milk would work great, too, as would regular cow’s milk feta. This recipe is gluten-free and vegetarian. It has a decent amount of protein (22.9g per serve) and the 28.4g of carbs from the sweet potato are lower GI and come packed with micronutrients (see potatoes vs sweet potatoes for…

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    July 22, 2020

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    June 17, 2020
  • fig salad with broad beans and Pecorino
    Blog,  Gluten-free,  Light meal,  Recipes,  Salad,  Vegetarian

    Recipe: Fig salad with broad beans and Pecorino

    February 8, 2020 /

    Figs are in season! This fig salad with broad beans and Pecorino brings the best of the Mediterranean cuisine to your table. Perfect for a summer lunch or BBQ. Some notes on ingredients: you can find fresh broad beans in some markets but it’s easier to find them in the frozen section of your supermarket. Pecorino is an Italian sheep milk cheese that I love due to its sharp, salty taste. You can substitute Parmesan if you prefer. This recipe is gluten-free and can be made vegan if you omit the cheese. However, I think the Pecorino really complements the flavour of ripe figs. Serve this salad as a side…

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  • Spinach and tomato frittata
    Blog,  Breakfast,  Gluten-free,  Light meal,  Recipes,  Vegetarian

    Recipe: Spinach and tomato frittata

    November 16, 2019 /

    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 tomato frittata is gluten-free but not dairy-free. You can make it dairy-free by using non-dairy yoghurt and nutritional yeast for that cheesy flavour. If you do dairy, you can use cream instead of sour cream and your favourite cheese. Also, feel free to add your favourite herb(s) and/or spice(s). I would suggest dried oregano, fresh…

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  • Pasta alla Trapanese
    Blog,  Main,  Recipes,  Vegetarian

    Recipe: Pasta alla trapanese

    October 19, 2019 /

    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 better? if you want some information before choosing one. This dish takes its name from pesto alla trapanese, a tomato and almond-based pesto from the province of Trapani in Sicily. Unlike the more popular pesto alla genovese, it usually contains very little basil (my recipe has a bit more because I

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