Tuesday, March 31, 2015

Salted Turtle Overnight Oats

Dessert breakfast in a jar. You will be full and happy for the next hours. Also another great option to-go.

Monday, March 30, 2015

Gluten-free and Egg-free Sweet Potato Focaccia

My friend Erika recently made this focaccia from a cookbook and said its consistency was similar to a corn bread, a little bit of a disappointment. To change that, I adapted the recipe (no idea where it comes from exactly) with more tapioca flour to make the dough a little fluffier. Seems I got things right :) This focaccia was extremely tasty. It does look "crackier" on top, but it was very soft inside.

Dry ingredients:
2 ½ cups gluten-free flour mix*
1 cup tapioca flour
½ cup coconut flour
3 ½ TBS baking powder
1 heaping tsp Himalayan salt

Wet ingredients:
1 sweet potato, cooked and mashed
½ cup olive oil
1 cup warm water

Fresh rosemary, salt and olive oil to top

* I used a mix of pea, almond and buckwheat flours


Pre-heat oven to 220°C. Using a big bowl, mix dry ingredients. In a separate bowl, mix wet ingredients. Pour wet ingredients over dry ingredients and work on the dough until smooth. Spread dough on a baking sheet covered with parchment paper. Make dimples on the dough using your fingers, drizzle olive oil, then sprinkle rosemary and salt to taste.

Bake for 20-25 min. turning the baking sheet halfway. Let it cool for some minutes on a rack before serving. Avoid touching it when too hot or it might fall apart.

Sunday, March 29, 2015

Skillet Eggplant and Lentils

I love lentils and eggplant, together they are a hell of a couple!

The original recipe is vegan (that's why I marked it so), but I used non-vegan subs as per below. Feel free to try what works best for you:

Non-dairy yogurt = Kefir
Almond parmesan = Real parmesan

Saturday, March 28, 2015

Basic Oven-Baked Marinated Tempeh Recipe

This recipe made me finally REALLY enjoy tempeh. If you leave it to marinate for more than 2 hours (I left it for ca. 4 hours) it's going to be even better.

I used Liquid Smoke for the Pickapeppa (have no idea what that is haha).

Thursday, March 26, 2015

Avocado Tartare

I love avocados, 'nuff said.

Curiosity: if you're vegetarian/vegan, remember to use vegan Worcestershire sauce, the original one contains anchovies. 

From Food and Wine
Recipe: http://www.foodandwine.com/recipes/avocado-tartare

Wednesday, March 25, 2015

Cauliflower "Ground Beef"

Of course it’s not beef and meet eaters should not even try to compare, but this is a nice side-dish by itself.

I've learned with this recipe that coconut flour is a great substitute for breadcrumbs, it really makes things crunchy outside!

Tuesday, March 24, 2015

Sugar-free Ferrero Rochers

I’ve been keeping myself away from store-bought stuff like chocolates for quite some time already. Very much seldom I let me get seduced by something :P Anyway, one thing is for sure: I’ll never buy me another Ferrero Rocher box again. No need with this awesome recipe!

I made it vegan using my homemade chocolate (I ALWAYS have a batch of this chocolate in the freezer for emergencies).

From I Quit Sugar

Monday, March 23, 2015

Manioc and Its Possibilities


Food community pal Adriano Torri (as well as his wife Silvia) is one of the most intuitive cooks I've ever seen. He specializes in gluten/lactose/egg-free recipes; a humble man that has lots to teach! He’s always searching for new possibilities for his beloved son Vicenzo, who has some dietary restrictions. Unfortunately he doesn’t have a blog yet, but I’ll let you know if he decides to write one.

Good thing about manioc is that it has a totally neutral taste. Sweet or savory, it’s your call. No milk, no eggs, no flour. I would not substitute the real things (normal cheese, milk, etc.) for it (manioc) if you can have them; one must know that this was specially thought for a family into a tight budget that also can’t go for any of the foods here stated.

Enjoy Adriano’s tips below!


Cooked manioc/cassava. That’s it!!! (Peeled & cooked in water)


The more water you add, the runnier it will be. Add less water to make it thicker/creamier.
Manioc cream cheese = Blend manioc with water. Add Nutritional Yeast and salt to taste.

Manioc spread = Blend manioc with water. Add garlic and salt. Spread over some artichoke or crackers.

Manioc ice ream/frappé = Blend manioc with water + honey + fruit of preference. Freeze.

Manioc mayo salad = Blend manioc with water. Pour into a bowl and add lettuce, carrots, cooked yacon, cooked yam, parsley and sprinkle olive oil and salt to taste. Mix everything.

Natural manioc mayo = Blend manioc with lime and Dijon mustard.

Salmon or chicken manioc spread = Blend manioc with water. Add shredded salmon/chicken and mix well.

Manioc flan = Blend manioc with water, vanilla. Sweeten to taste.

Manioc yogurt = Blend manioc with water, strawberry and honey. You can also add some lime for a “bitter” twist that resembles yogurt.

NOTE: After cooked, store in the fridge and use within 3 days.

Sunday, March 22, 2015

“Healthified” Bagels

Bagels are great: they can be quickly baked and come in many flavors, from sweet to savory. You just have to choose your favorite recipe!

Bad news: Psyllium husk has no substitutes in this recipe, so if you don’t have it, you’ll have to skip this one L

Friday, March 20, 2015

Tuesday, March 17, 2015

Baked Spinach Falafel

Falafels are easily one of my favorite foods. They're simple, flavorful and loaded with nutrients. I made a huge batch and froze them for easy dinners!

They were a littler dry on the outside and I had the feeling they would fall apart, but they hanged on quite OK. Anyway, I would recommend making them bite-size to avoid crumbles ;)

From Vegan Yack Attack
Recipe: http://veganyackattack.com/2012/03/28/greenslove-baked-spinach-falafel-with-homemade-tzatziki-sauce/

Sunday, March 15, 2015

The Best Low Carb Sub Bread

I made my version with coconut flour because it's a cheaper flour to play with :P

TIP: DO NOT make a loaf. It's gonna be gooey inside. Since I wanted Subs anyway, the first time I made these I pinched the dough and made 3 balls with it and then flattened to the shape I wanted, so didn't have this problem. Also, remember to powder your psyllium in a grinder or food processor. If you don't have psyllium husk, forget this recipe, it's NOT going to work with any substitutes :(

I am not sure which bread I like the most for sandwiches: this or the Paleo Garlic Bread. They are both soooo perfect! And they both freeze well.

From Keto Adapted - Maria Mind Body Health LLC
Recipe: http://mariamindbodyhealth.com/toasted-sub-sandwich-and-panini/

Saturday, March 14, 2015

No-Bake Peanut Butter Cup Bars

I tell you something: don't make these, because you're gonna binge on them!!! :D The best peanut butter dessert I made until this moment. Ate them almost at one sitting. (I make them raw using raw cacao instead of cocoa powder!)

From The Detoxinista
Recipe: http://detoxinista.com/2014/05/no-bake-peanut-butter-cup-bars-vegan/

Wednesday, March 11, 2015

Mushroom, Brocolli and Cashew Nut Stir Fry

Very nice and simple stir fry for you to pour over some quinoa or rice. This can be turned into a vegan dinner if you omit the oyster sauce (I actually used fish sauce) and maybe substitute with Tamari.

NOTE: I didn't use the corn flour, I couldn't find where it should go in the directions so left I it out.

From Dinner Diary
Recipe: http://dinnerdiary.org/2011/03/28/mushroom-brocolli-and-cashew-nut-stir-fry/

Monday, March 9, 2015

Breakfast Mush

I am very picky during breakfast. I usually have difficulties to eat early in the
morning, but when I have to cope with a longer shift without much time to stop for lunch, I
must find some decent options.

This mush contains: 3 TBS gluten-free rolled oats, 1 TBS chia, 1 mashed banana, 2
TBS raw carob (you can use raw chocolate) and 1 tsp maple.

Mix everything and let it soak overnight for a quick and nutritious breakfast.

Recipe from Dr. Garth Davis, a vegan physician.