Tag Archives: gluten free

Detox Green Smoothie

4 Jan

green_coverThe smoothies are designed to help your body naturally detox without leaving you feeling deprived. Not only a quick and easy way to eat natural foods, smoothies make for satisfying breakfasts that can easily replace the coffee in your travel mug. And because your produce is so finely blended, it makes eating vegetables a lot less of a chore. And you also know that I’m an a green smoothie addict!

1 banana
1 cup frozen pineapple
1 cup spinach leaves
1 cup almond milk
1 tbsp chia seeds

green smoothieYou can simply put all the ingredients in your blender and blend until it’s tick and smooth. If you like can you use frozen banana or frozen spinach…
green_smoothieIn this green smoothie antioxidants help to prevent and repair damage to body tissues and vitamin C is one of the greatest antioxidants we have available, and it’s abundant in pineapple.

Have a nice day!!!


Chickpea Christmas Eve Pasta

24 Dec

Blogmas#8 it’s about healthy recipe can you prepare for dinner on Christmas Eve 🙂
I’ve tried just about every variety of bean and lentil pasta, and yesterday I choose to make a recipe with chickpea pasta. It’s extremely high in protein and fiber, making it extra filling. For example, a 2 oz (dry) serving of Barilla chickpea pasta has 14g of protein and 8g of fiber. I recently read two articles about chickpea pasta: one from Huffpost and the other from the Time on what nutrition experts have to say about which pasta alternatives are actually good for you.

pasta2It’s really an easy dish, and you can use copious amounts of whatever vegetables you have on hand. As for cooking them, steam, saute, or roast them. And don’t forget to add flavor – saute with garlic and onions, or sprinkle with herbs and spices after steaming or before roasting. Replace cheese with a sprinkle of almond butter or cashew with pink himalayan salt and pepper. The fat from the nuts mixed with the saltiness from the pink salt makes for a delicious dairy-free alternative. It looks and tastes better than cheese!

pasta_barillaThe brands I used in this recipe is Barilla. If you try this recipe, let me know! Leave a comment, rate it (by clicking Like), and don’t forget to tag a photo #lookingforahammock @aurormirabella on Twitter, Pinterest or Google+. I’d love to see what you come up with!

1 large organic zucchini chopped finely
2 cups of carrots chopped finely
1 cup of cherries tomato
olive oil
onion powder
pink salt to taste
black pepper to taste
2-3 oz. chickpea pasta dry

For Non-Dairy Cheese (optional)
almond butter/cashew
pink salt
black pepper

Put a pot of water on the stove to boil for the pasta.
Chop the tomatos and zucchini and lay out on a large wok, drizzle with olive oil, add the carrots, onion powder, capers, salt, and pepper. Saute the veggie for 15 minutes. When the water is boiling, add chickpea pasta. Cook for 9 minutes. Drain.
cookingPut the pasta into the wok, mix with the veggies. Top with a drizzle of olive oil, salt, pepper, and non dairy cheese.

pasta1Feel free to add whatever spices you like when cooking try adding turmeric and cumin, nutritional yeast or oregano and thyme.

Beet Burgers

5 Nov

Few days ago I tried the best beet veggie burgers, absolutely scrumptious! Beets take the lead, with supporting roles played by mushrooms, black beans, and coconut flour.

I asked the chef’s recipe…. prepare to be amazed!

beet burger

1 pound trimmed, scrubbed beets (about 3 medium)
8 ounces white mushrooms, quartered
1 15-ounce can black beans, rinsed and drained
2 teaspoons smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup water
¼ cup coconut flour

Preheat oven to 375F. Tightly wrap beets in foil and place on one side of a large rimmed baking sheet. Bake for 35 minutes. Meanwhile, place mushrooms on a piece of parchment paper add some olive oil and salt. Open oven and place parchment with mushrooms on other side of sheet. Bake for 10 minutes longer. Remove from oven and let mushrooms and beets cool completely. Peel the cooled beets and roughly cut into medium pieces. Place beets and mushrooms in a large food processor; pulse until finely chopped. Add the beans, paprika, salt and pepper; pulse until beans are roughly chopped (but not a puree). Transfer mixture to a large bowl.
Stir in the water until blended, and then stir in the coconut flour. Let stand for 10 minutes. The burger mixture should be stiff enough to form into patties (if not, add more coconut flour, a teaspoon at a time).
Using a heaping ½-cup for each, form the mixture into 6 equal patties, about ¾-inch thick.  Bake in the preheated oven for 25 to 30 minutes to 400F, until heated through and slightly crispy at edges.
Serve with any and all of your favorite accompaniments.
beetballsYou can also prepare vegan “beetballs” like this 😉


Vegan Snack

15 Oct

Today I want to share just few vegan snack that I usually made when I’m busy or in a rush… They’re easy to prepare and healthy for your body.

I’d like to start my day usually post workout with an homemade fresh juice
juice1For this one I use
2 carrots
1 celery head
1 orange
a pinch of fresh ginger

I love the vibrant color and the energy that this juice give me first in the morning!!!!
toast_teaAnother delicious morning snack is Tumeric Chai tea with some toast with organic jam (I adore blueberries jam!!!).

In the afternoon I usually crave something sweet and at the same time fresh that give me energy and comfort: I choose fruit and mixed up with nuts or seeds.

bananaBanana Boat: I cut a banana and spread one side with peanut butter and coconut flakes. The other one with chocolate and mixed seeds.
pear_hempHemp&Pear: in a small bawl I cut one pear and on the top hemp seeds and walnuts.
rice_bananaBanana Rice: this is super easy to make. I put some slice of banana on a rice crackers and sparkle some walnuts… I’m obsessed with banana and walnuts on this period of the year.

Have a nice day xxx

Bruxelles’s Rice

8 Oct

rice1Thinly sliced Brussels Sprouts are paired with fried rice for the perfect healthy dinner! Super simple and ready in just 20 minutes!
Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower and mustard greens. These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned and cooked to make a nutritious side dish or main course. Brussels sprouts boast high levels of many nutrients and have been linked to several health benefits. They are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C. Contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health: some studies show that the compounds found in Brussels sprouts may decrease the risk of cancer.
Brussels sprouts are high in fiber, which can promote regularity, support digestive health and reduce the risk of heart disease and diabetes. Also they are high in vitamin K, a nutrient important for blood clotting and bone metabolism. The fiber and antioxidants in Brussels sprouts may help keep your blood sugar levels stable.
And last but not least they are a good source of ALA omega-3 fatty acids, which can reduce inflammation, insulin resistance, cognitive decline and blood triglycerides.

rice2Brussels sprouts make a healthy addition to any diet and are easy to incorporate into side dishes and entrées. People often enjoy them roasted, boiled, sautéed or baked.
For a simple side dish, first cut off the ends of the Brussels sprouts. Mix the sprouts with a bit of olive oil, salt and pepper, and then roast them on a baking sheet until they’re crispy. Brussels sprouts can also be added to pasta, frittatas or stir-fried dishes for a flavorful and nutritious dinner like mine!

Coconut oil to taste
12 oz Brussels sprouts, trimmed and quartered (340 g)
1 large carrot, peeled and sliced into thin half-moons
1⁄4 cup walnuts (4 tbsp)
1⁄4 cup fresh basil leaves (6 g)
1 cup loosely packed fresh cilantro, chopped (16 g)
1 cup finely chopped scallion (130 g)
4 cups cooked and cooled rice (630 g)
2 tbsp soy sauce or tamari
1 tbsp freshly squeezed lime juice
1⁄2 tsp agave nectar

Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in some coconut oil for about 5 minutes, until the Brussels sprouts are lightly charred. Toss in the walnuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
Lower the heat to medium and add more oil. Sauté the basil, cilantro, scallions for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful. Then, add the rice and more oil and cook for about 5 minutes, tossing often.
Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave. Cook for 3 more minutes or so, until the rice is lightly browned.
Taste for salt and adjust, if necessary.

No Bake Cereal Cookies

1 Oct

final cookiesI’m a huge fan of no bake cookies especially on the summers season when you’re craving something sweet and at the same time refreshing (that is not an ice cream).

This cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!

Ingredients (for 16 serving)
1/2 cup natural peanut butter
1/3 cup maple syrup
1 teaspoon vanilla extract
3 cups oat
3 cups cereal you prefer (I use puffed rice)
1 cup of mixed seeds
1/4 cup dark chocolate chips
a pinch of salt

Grease an 8×8 pan (i used coconut oil)
In a medium saucepan, add the peanut butter, maple syrup and vanilla and stir over medium low heat until warm and creamy.
Add in the three cups of oat and cereal and mix through until well combined
Pour the peanut butter cereal into pan and press down firmly and evenly
In a small bowl or sauce pan, melt the chocolate chips and then drizzle over the bars
mixedPlace in the freezer for 15 minutes until firm.
cookie squareCut into squares and enjoy!

Sorghum Salad

24 Sep

sorgo2Sorghum has been around for thousands of years and over this time period it has evolved from a crop with a single purpose to a multi-facetted grain famous for its gluten-free attributes and future in the ethanol world.
The name “sorghum” comes from Italian “sorgo”, in turn from Latin “Syricum (granum)” meaning “grain of Syria”.
Sorghum ranks fifth among the most important cereal crops of the world, after wheat, rice, corn, and barley in both total area planted and production. Is higher in protein and lower in fat content than corn, but does not contain carotene as corn does. Also contains calcium and small amounts of iron, vitamin B1, and niacin. For human consumption, the gluten-free grain is usually ground into a meal that is made into porridge, flatbreads, and cakes. If you want more ideas please read this article.

I decided to make a fresh salad with sorghum and I used few simple ingredients:
2 cups of sorghum
1 can of chickpeas
2 tomato
2 cups of fresh arugula (organic)

First cook the sorghum in a pressure cooker  for 18 to 20 minutes. In the meantime chop finely the arugula and tomato.
Transfer the fresh ingredients into a big bowl and add the chickpeas with 1 spoon of olive oil, fresh chives and gomasio. For last add the sorghum. And this is the final result!
Have a nice week!

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