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
  • Contact
  • Bounce keto low carb bars
    Blog,  Food,  Gluten-free,  Product reviews,  Snack,  Sports nutrition,  Vegan,  Vegetarian

    Product review: Bounce keto low carb bars

    November 7, 2020 /

    Bounce keto low carb bars are a snack alternative for health-conscious active individuals following a keto or low carb diet. Bounce This Australian company started out selling single serve packaged protein balls and now has a wider range of products targeted to active populations. Other product ranges include the aforementioned protein balls (whey and plant-based), brekkie bars and milkshake powders for kids. Bounce keto low carb bars These bars are gluten free, vegan, low in sugar, high in fibre and have some protein (but not a lot). They are also free of artificial flavours, sweeteners and other additives. The fat content comes from nuts and MCT oil (from coconut). Bounce…

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  • Tacu tacu
    Blog,  Food,  Main,  Peruvian,  Peruvian food,  Recipes,  Side dish

    Recipe: Tacu tacu (Peruvian rice and beans)

    July 18, 2020 /

    Every developing country has a traditional rice and beans dish. In Perú we call it “tacu tacu” and it involves a little more than just rice plus beans on a plate. If eaten by itself, tacu tacu is gluten-free and vegan. However, tacu tacu is normally eaten as a side dish or with some add-on toppings. Common toppings include a fried egg, a fried egg + fried plantains (“a lo pobre” or poor style), a fried egg + fried plantains + steak, grilled or fried fish, seafood sauce, etc. I prefer to serve it with some protein and a salad and have included a list of traditional topping ideas in…

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  • 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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  • 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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    Teriyaki-glazed salmon with corn and broccoli

    Recipe: Teriyaki-glazed salmon with corn and broccoli

    January 16, 2021
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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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  • roasted beetroot goat's cheese and pistachio salad
    Blog,  Gluten-free,  Main,  Recipes,  Salad

    Recipe: Roasted beetroot, goat’s cheese and pistachio salad

    September 28, 2019 /

    Call it classic or call it cliche, beetroot and goat’s cheese are meant to be together. This roasted beetroot, goat’s cheese and pistachio salad is great for sharing or eaten as a main meal with a little extra protein. Good options include eggs (your way), lentils, tuna, salmon (smoked or canned) and grilled chicken. If you don’t have the time or patience to roast the beetroot, you can use the pre-packed cooked variety.

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  • garbanzos con acelga
    Blog,  Gluten-free,  Main,  Recipes

    Recipe: Garbanzos con acelga (chickpeas with silverbeet)

    August 31, 2019 /

    Garbanzos con acelga (chickpeas with silverbeet) is a traditional Spanish stew. This recipe is gluten-free, high in fibre and vegan if you use vegetable stock. Like many other dishes from Spain, this one has been adopted and adapted in Peruvian cuisine. We tend to make it with ají panca instead of tomato paste, and serve it with rice instead of bread. My unorthodox contribution is that squeeze of lemon juice at the end to add brightness. Most importantly, the vitamin C from the lemon will help you absorb the non-haem iron present in the chickpeas and the silverbeet (a.k.a spinach in Australia). Last but not least, as with any stew,…

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  • Shakshuka with feta
    Blog,  Breakfast,  Gluten-free,  Recipes,  Vegetarian

    Recipe: Shakshuka with feta

    August 17, 2019 /

    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 with feta is one of my favourite variations. This dish is gluten-free if served with gluten-free bread. I used Nonie’s Food gluten-free pita, which like all their breads is outstanding. This is a vegetarian breakfast but you can omit the cheese for a dairy-free/vegan version.

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  • 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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