Gaby Mora

Dietitian & Sports Dietitian

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  • Home
  • About
    • More about me
    • ¡Se habla español!
    • FAQs
  • Start here
    • Services
    • Bookings
    • Discounts
    • Resources
  • Blog
    • Nutrition
    • Fitness
    • Recipes
    • Product reviews
    • Book review
    • All posts
  • Contact
  •  
  • Sweet potato, chickpea and haloumi bowl
    Blog,  Breakfast,  Light meal,  Recipes,  Vegetarian

    Recipe: Sweet potato, chickpea and haloumi bowl

    November 4, 2023 /

    Wondering how you can eat more vegetables? Try this gluten-free vegetarian sweet potato, chickpea and haloumi bowl for breakfast or brunch. If you are short on time, you can streamline this recipe using any or all of the suggestions below: This recipe is gluten-free and vegetarian. It can be made lactose-free by using a lactose-free cheese. It can be made vegan by omitting the eggs and the haloumi (or using a non-dairy cheese). If you are vegan, I recommend you use freshly squeezed lemon juice instead of (or in addition to) the pomegranate molasses or balsamic vinegar. This will enhance the absorption of the iron present in the baby spinach…

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    Fibre in food

    Fibre in food

    February 24, 2021
    what to do with canned beans

    What to do with canned beans

    May 20, 2020
    Huevo a la rusa

    Recipe: Huevo a la rusa (Russian-style egg salad)

    September 13, 2017
  • Mexican baked beans with eggs
    Blog,  Breakfast,  Food,  Recipes,  Vegetarian

    Recipe: Mexican baked beans with eggs

    March 11, 2023 /

    These Mexican baked beans with eggs are an easy and affordable breakfast, brunch or anytime vegetarian meal. Using canned tomatoes and beans make this recipe quick, convenient and affordable. If you don’t have pinto beans you can substitute black or red kidney beans. Speaking of convenience, I use a ready-made spice mix (Mexican spice mix from Spice and Co) but you can use another brand, just look for Mexican or taco seasoning. If you can’t find any or prefer to make your own, the ingredients in the spice mix I use are: paprika, chipotle chilli, chillies, cumin, coriander, oregano, onion, garlic, cinnamon, sea salt and pepper. This recipe has a…

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    Chocolate peanut butter protein shake

    Recipe: Chocolate peanut butter protein shake

    January 11, 2020
    How to survive the holiday season

    How to survive the holiday season

    November 25, 2020
    Chapana

    Recipe: Chapana (Peruvian cassava dessert)

    June 1, 2017
  • Grilled vegetable and pesto frittata
    Blog,  Breakfast,  Gluten-free,  Light meal,  Recipes,  Vegetarian

    Recipe: Grilled vegetable and pesto frittata

    May 28, 2022 /

    This grilled vegetable and pesto frittata highlights the versatility of the mighty frittata when it comes to ingredients, eating occasion and cooking technique. I made the entire recipe in a Weber gas BBQ and a BBQ pan, but you can use an oven and oven-safe pan or baking dish instead. While this frittata takes more time to make than the ones that use uncooked or pre-cooked vegetables, the result is definitely worth it, in particular if you enjoy Mediterranean flavours. Having said that, you can cook the vegetables in advance or use leftover vegetables from another meal. You can also use store-bought pesto but I have not found any that…

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    FroPro ice cream

    Product review: FroPro ice cream

    February 6, 2021
    Recipe: Shortcut shakshuka

    Recipe: Shortcut shakshuka

    October 7, 2023
    How to eat more vegetables

    How to eat more vegetables

    January 6, 2021
  • Beetroot and quinoa bowls
    Blog,  Breakfast,  Food,  Light meal,  Main,  Recipes,  Vegetarian

    Recipe: Beetroot and quinoa bowls with chèvre and eggs

    January 15, 2022 /

    These beetroot and quinoa bowls with chèvre and eggs are delicious, nourishing and very filling. They are great for brunch but can be eaten any time of the day. This recipe is gluten-free, low in energy and high in protein and fibre. It is naturally low in glycaemic index, so can be enjoyed by individuals with blood sugar regulation issues, such as those with insulin resistance or diabetes. You can substitute the chèvre for your favourite dairy or plant-based cheese. Likewise, you can omit the eggs if you are a vegan, but make sure you add a good source of protein instead (e.g. lentils or chickpeas).

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    sudado de pescado

    Recipe: Sudado de pescado (Peruvian steamed fish)

    July 13, 2018
    Two dips with CO YO

    Recipe: Two dips with CO YO

    September 5, 2014
    Gut microbiome input and outputs

    Gut microbiome inputs and outputs

    February 6, 2023
  • Low carb silverbeet and ricotta pie
    Blog,  Breakfast,  Gluten-free,  Light meal,  Low-carb,  Recipes,  Vegetarian

    Recipe: Low carb silverbeet and ricotta pie

    April 10, 2021 /

    This low carb silverbeet and ricotta pie is a spin on “pastel de acelga” (a.k.a. “torta Pascualina” in Argentina and Uruguay). It’s great for brunch or any other time of the day. In Perú, “pastel de acelga” is commonly found in bakeries and cafes, from the humblest to the fanciest. The filling commonly features bread, milk and Parmesan cheese. I prefer to use ricotta for better texture and flavour. I used an almond meal crust to make it both low-carb and gluten-free but you can use your favourite savoury pie crust recipe or pre-made pie crust.

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    Green St Kitchen kimchi hot sauce

    Product review: Green St Kitchen kimchi hot sauce

    September 13, 2016
    Roasted cauliflower and capsicum salad with fish

    Recipe: Roasted cauliflower and capsicum salad with fish

    December 17, 2022
    Optimising vitamin and mineral intake

    Optimising vitamin and mineral intake

    August 6, 2023
  • Green shakshuka
    Blog,  Breakfast,  Food,  Gluten-free,  Recipes

    Recipe: Green shakshuka

    March 13, 2021 /

    Green shakshuka is a tasty variation to the traditional tomato-based Middle Eastern breakfast dish. It is a great way to get a few serves of vegetables during the first half of the day. The beauty of green shakshuka is that you can use any green vegetables and herbs you have in hand. In that sense, it’s a lot more customisable than the original version, in my opinion. This recipe is gluten-free and low-carb. It can be made dairy free by omitting the cheese or using a plant-based one. Serve it with your choice of bread. I used some outstanding gluten-free pita from Nonie’s Food.

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    Gaby Mora 0 Comments

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    Oven-roasted pork ribs with bourbon BBQ sauce and red cabbage slaw

    Recipe: Oven-roasted pork ribs with bourbon BBQ sauce and red cabbage slaw

    February 13, 2021
    Gluten-free tonkotsu

    Recipe: Gluten-free tonkotsu ramen

    August 13, 2013

    How to stay healthy during the holidays

    December 15, 2018

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