Zucchini Noodles with Marinara Sauce (Oil Free)

A few weeks ago I posted the recipe for this super easy, flavorful and delicious marinara sauce that goes perfect with all kinds of pasta, zucchini noodles, quinoa pasta or brown rice pasta.. Whatever you choose it is the perfect sauce for even a bowl of vegetables!


Gastrawnomica’s Marinara Sauce (Oil Free)

Yields around 1 cup

1 cup cherry tomatoes + 1/2 cup halved 

3 Tbsp tomato paste (unsalted, preferably organic)

1 small handful fresh basil

2 large scallions

1/4 cup sun-dried tomatoes, soaked

1 medjool date, soaked 

1/2 tsp dried oregano

Sea salt to taste 

Zucchini noodles, quinoa pasta or pasta of choice 


Blend all the ingredients except the extra 1/2 cup of halved tomatoes in your vitamix or high speed blender until creamy. 

Put your pasta into a bowl and top with the sauce. Add cherry tomatoes or other vegetables of choice, like steamed broccoli, greenpeas or carrots. You can add the sauce to a warm pasta and mix in on low heat to serve hot.


Serve and enjoy!!

The video recipe in spanish is here:


Gluten & Oil Free Fruit Pizza

Hi friends! We’re starting the week with a new recipe that is super delicious, easy to make and perfect to spoil yourself once in a while for breakfast. 

Basically, you can put whatever you want over the sweet pizza crust, but trust the simple combination of berries, bananas and tahini was perfect and hits the spot. 

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Gastrawnomica’s Gluten & Oil Free Fruit Pizza with Tahini 

Serves 1-2

1/4 cup oats

1/4 cup almond milk (or other plant-based milk)

2 Tbsp unsweetened shredded coconut

1 tsp cinnamon 

1 Tbsp carob or cacao powder

2 Tbsp tahini or nut butter of choice (or substitute with date paste/syrup)

½-1 banana, sliced

3-4 fresh strawberries or berries of choice, sliced  


Preheat oven at 375F. Put oats in blender until you have a powder. Put oats in a big bowl and add carob/cacao, cinnamon, coconut and add milk slowly. You should have a sticky dough mixture. Spread over a cookie sheet with parchment paper and either dehydrate for a raw version or bake for 10-15 minutes. 

Once your crust is crispy (make sure it doesn’t get burned!) let it cool down for 5-8 minutes and spread tahini or nut butter of choice (or spread date paste). Top with fresh fruit and drizzle more tahini on top.


Lunch Bowl with Black Tahini Dressing {Oil Free}

Last year I discovered black tahini and since then it has become a dangerous addiction (if you know what I mean). It has such a strong and unique flavor I love it in all presentations, with fruit or vegetables, it goes well with pretty much anything.

Today I made this delicious and very simple veggie bowl for lunch, but the final touch was this easy black tahini dressing that made my lunch bowl 100 times better. Absolutely delicious. 

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Gastrawnomica’s Lunch Bowl with Black Tahini Dressing {Oil Free}

Serves 2

2 cups shredded lettuce

2 zucchinis, peeled and spiralized

1 1/2  cups cherry tomatoes, halved

15-20 asparagus, steamed 

3 Tbsp black tahini 

1/2 lime juice

Water as needed 

Sea salt to taste

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Start by adding your tahini, lime juice and a little bit of water in a big bowl. Mix well with a fork or kitchen globe, making sure it becomes smooth and creamy. Add water slowly, you will need around 1/4 cup, depending on how creamy your tahini is. 

Put lettuce, zucchini noodles, cherry tomates and asparagus in a big bowl. Top with dressing and mix well before serving. 

If you double the dressing recipe, you can keep it on a covered airtight container for up to one week. Hope you like it and don’t forget to leave me a message letting me know what you think or if you try it.

Have a lovely week! 

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HCLF Vegan Brownies with Coconut Glaze {Gluten & Oil Free}

Hi friends! Hope you’re all starting the week with lots of energy and feeling great!

Today I’m going to share with you a recipe many of you have been asking for. I posted this picture a few days ago on my Instagram and everyone went crazy asking for the recipe, so here it is!  

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These brownies are really easy to make, gluten free, oil free and low fat. I always use Bob’s Red Mill’s flours, since I have experimented with many GF flours and these seem to work perfect for my desserts. 

The brownies are not super gooey, they have more of a cakey/bread consistency, so you can actually use this recipe for a chocolate cake and just put some icing on top. Super yum!


Gastrawnomica’s HCLFV Brownies with Coconut Glaze {Gluten & Oil Free}

Yields 10 brownies 

1 cup all purpose gluten free flour (I use Bob’s Red Mill)

1 cup brown rice flour (I use Bob’s Red Mill)

1 cup black bean puree 

3/4 cup coconut sugar

1/3-1/2 cup cacao powder (depends on how much you like chocolate)

1 tsp vanilla extract

1 tsp macadamia, almond or cashew butter

1/4 tsp baking soda

1 tsp aluminum-free baking powder (I use Bob’s Red Mill)

3/4 cup water at room temperature


Preheat oven at 360ºF. 

Start by mixing all dry ingredients in a big bowl by hand or a mixer (I always put my dry ingredients through a strainer to avoid small flour pieces). Add the remaining ingredients, leaving water at the end and adding slowly while you keep mixing. You should now have a thick and gooey mixture. 


Spread the mixture on a square mold (cover with coconut oil if not using silicon molds) and top with nut pieces (optional). Bake for 30-45 minutes until a toothpick comes out clean. Let it cool down and slice in squares. 

Top with desired icing, coconut butter, almond butter, Justin’s nutella or any of your favorite spreads. Enjoy and preferably eat it within 3-4 days.


Please don’t forget to tell me what you think and if you tried them! 

Here’s the recipe video in spanish:

Have a lovely week! xx


My Lastest Obsession: Rainbow Veggie Bowls

Hi friends! Hope you’re all having a great week so far. If you follow me on Facebook and Instagram you probably noticed I’ve been posting pictures of my daily veggie bowls I have for lunch. 

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I’m absolutely in love with them. There are so many different combinations to do that options are endless, I usually combine both raw and cooked vegetables and always use oil free dressings or avocado to give it the final touch.

Today I want to show you how easy it is to make them and hope you try them soon! The best part is that you don’t have to follow an exact recipe, just use your favorite toppings and what you have in hand. 

Are you ready? Let’s get started!

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Gastrawnomica’s Rainbow Veggie Bowls 

Serves 1-2 


Spiralized zucchini, carrots, beets or any other vegetables

Lettuce, spinach or kale 

Second Layer:

Sweet potato fries (baked, oil free)

Steamed vegetables

Grilled vegetables

Third Layer: 

Avocado (whole or mashed)

Tahini dressing 

Homemade ketchup (for sweet potato fries)

Dijon Mustard

Coconut vinegar, lime juice or Coconut Aminos


Hemps seeds, sesame seeds or other chopped nuts/seeds of choice 

Freshly ground black pepper

Herbs (oregano, cilantro, parsley..)



Well now you get the idea, variations are endless so just play with your ingredients and have a delicious veggie bowl full of flavor, textures, colors and the best part? Lots of nutrients!

Hope you like them and let me know if you try any of them! TTYS 



Hawaii + Chocolate-Chili Coconut Macaroons (Oil Free)

Hi friends!! First post of the year!

Hope you all had a wonderful new year’s eve and you’re having a great year so far! I recently spent 10 days in Big Island, Hawaii. What an incredible, fulfilling and beautiful experience! I went to my friend Anthony Anderson’s permaculture retreat and it was beyond my expectations.

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If you like organic food, permaculture, nature and simple living yet having all commodities this retreat is right for you! From black sand beaches, farmer’s markets, harvesting your own food, dolphin swimming, whale watching to star gazing and hiking! 

While we were there, most of our food came from the land, and he even harvested some coconuts after going all the way up to the palm tree, making sure we had the freshest foods available. 

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We had so many coconuts he decided to make some ice cream with fresh coconut milk. The problem was that we had around 3 kg of fresh coconut pulp and they had no idea what to do with it, so I decided to make some macaroons the healthy way!

These easy-to-make, fun, flavorful and delicious macaroons pleased everyone (including some carnivores around) and I hope you like them too! If you have some coconut pulp ready and don’t know how to use, this is your perfect opportunity to try it!


Gastrawnomica’s Chocolate-Chili ingredient Raw Coconut Macaroons 

Yields 24 macaroons

4 cups fresh coconut pulp (from coconut milk)

2-3 Tbsp coconut butter, melted 

1/2 cup raw honey, coconut nectar, date syrup or other liquid sweetener of choice

4-5 Tbsp raw cacao powder 

1 tsp organic vanilla extract

2 tsp lucuma powder (optional but suggested) 

2 tsp organic chili powder (optional, we used it for half the recipe and was amazing!)

Chocolate Sauce:

2 Tbsp cacao powder  

3-4 Tbsp liquid sweetener of choice 

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Start by preparing a cookie sheet with parchment paper or dehydrator tray. If using oven preheat at 350ºF. 

Mix by hand the coconut pulp, coconut butter, sweetener of choice and vanilla extract on a big bowl. Once everything is well mixed, add cacao powder and lucuma powder. Mix again and test, making sure it is sweet enough for you and add more cacao if you like a strong chocolate flavor. 

Separate mixture and add chili powder to half in case you’re using.

Using an ice cream spoon, take part of the mixture and form medium-size balls and put over cookie sheet/tray. Once all you macaroons are ready, bake for 25-30 minutes until lightly crispy on the outside and let it cool down. If dehydrating, do it for 8-10 hours, depending on the dehydrator you use. 

Top macaroons with cacao sauce and enjoy!! Will last up to 5 days refrigerated. 


Baked Sweet Potato “Fries” (Oil/Salt Free) with Avocado Mash

Yesterday I posted this picture on my Instagram and since everyone loved it and asked about my sweet potato fries, I decided to share with you this simple yet fantastic and addictive recipe for healthy sweet potato fries.

I served my fries with other vegetables and made a lunch bowl, I find that mixing different flavors and textures in my meals really hits the spot and makes everything taste so much better!


Sweet Potato “Fries” (Oil/Salt Free) with Avocado Mash 

Serves 1-2 

1 large or 2 small sweet potatoes, peeled and cut lengthwise 

200 grs fresh organic lettuce 

1 medium avocado, ripe

1 lime, juice

Sea salt and spices to taste

2-3 Tbsp dijon or yellow mustard (or my delicious “Tahini Sunshine dressing“)

Preheat oven to 180ºC. 

Start by steaming your sweet potato wedges (already peeled) and steam for 15-20 minutes until soft but making sure they are not overcooked, otherwise they will fall apart. 

Transfer the “fries” to a cookie sheet with parchment paper and bake for 10-15 minutes until lightly golden and crispy, but making sure they are still soft. (You can season the fries with sea salt, spices or herbs if desired). 

Meanwhile, mash your avocado and mix with 1/2 lime juice, sea salt and finely chopped cilantro (optional). Transfer mixture to the avocado skin. Remove sweet potatoes from the oven and let them sit for a few minutes.

Prepare your bowl by adding the lettuce, avocado mash, sweet potato fries, the other half of lime and before serving top the fries with mustard or my Tahini Sunshine Dressing to give some extra flavor to your meal. 




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Hope you really like them and let me know what you think of them! Happy new year! I am very grateful for all of you!!