Gaby Mora

Dietitian & Sports Dietitian

  • 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
  •  
  • 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
  •  
  • Mixto completo (sort of)
    Blog,  Gluten-free,  Light meal,  Peruvian,  Recipes

    Recipe: Mixto completo (sort of)

    December 10, 2014 /

    Another sandwich recipe? Really? Yeah, we still got a lot of protein bread in the freezer. Peruvians took the French classics croque monsieur and croque madame and made the poor person’s versions mixto and mixto completo. These generally contain jamón inglés (regular leg ham) and Edam cheese. The completo (equivalent to the croque madame) has a fried egg. These are normally buttered and put in a sandwich press. Another option is to heat it on a flat grill iron (or pan). When using this method, it’s common to cut a whole on the top slice of bread with a small glass or cookie cutter and pour the egg in the…

    read more
    Gaby Mora 0 Comments

    You May Also Like

    Gluten and dairy-free ají de gallina in the slow cooker

    Recipe: Gluten and dairy-free ají de gallina in the slow cooker

    November 22, 2012
    Woolworths slow cooked stocks

    Product review: Woolworths slow cooked stocks

    May 16, 2015
    Edge Electrolytes

    Product review: Edge Electrolytes

    September 14, 2019
  • Pan con aceitunas
    Blog,  Dairy-free,  Gluten-free,  Light meal,  Peruvian,  Recipes,  Vegetarian

    Recipe: Pan con aceitunas

    November 17, 2014 /

    Recently I wrote about craving sandwiches from my childhood. Today’s sandwich is even simpler: it involves only three ingredients but tons of memories. I recommend using botija olives (I’ve bought them in Tierras Latinas, Flemington Markets and Loving Earth in the past) but any flavourful black olive would do. Pro-tip: next time someone you know goes to Perú, tell them to bring some olives (and lúcuma and maca), they’re way more expensive over here. Once again, this sandwich features the high-protein low-carb gluten-free protein bread.

    read more
    Gaby Mora 2 Comments

    You May Also Like

    Discretionary choices (a.k.a. junk food)

    December 5, 2018
    protein quality and quantity

    Protein quality and quantity

    May 8, 2019
    Salt, Fat, Acid, Heat

    Book review: Salt, Fat, Acid, Heat (Samin Nosrat)

    March 27, 2019
  • Triples in protein bread
    Blog,  Gluten-free,  Light meal,  Peruvian,  Recipes,  Vegetarian

    Recipe: Triples in protein bread

    November 13, 2014 /

    I don’t crave bread often but when I do it’s usually in relation to childhood memories. Among other sandwiches, we grew up eating triple, which is very popular back home although there’s nothing typically Peruvian about it. Its name refers to the three different fillings that are separated by four (FOUR!) slices of bread. Yep, Peruvians eat lots of carbs, that’s why we’re all “doughy”, as Robb Wolf would say. I’ve come across a couple of great commercially-available bread options that we use once in a while. One of them is protein bread, that is gluten-free and low carb. The good news is that we haven’t noticed any ill effects…

    read more
    Gaby Mora 3 Comments

    You May Also Like

    chicken wings

    Recipe: Asian baked chicken wings

    September 29, 2018
    Vegan causa

    Recipe: Vegan causa

    September 10, 2015
    Should you eat your traditional diet

    Should you eat your traditional diet?

    April 23, 2022

Privacy policy

Copyright © 2021 Gaby Mariana Mora Gondo

Subscribe to my newsletter

* indicates required


Ashe Theme by WP Royal.
 

Loading Comments...