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Gluten & Oil Free Quinoa Tabbouleh

Hey everyone!

Sorry that I’ve been so MIA but I spent the last 2 weeks traveling from Mexico, to San Diego and then Hawaii. I went to the Woodstock Fruit Festival in Oahu and now I’m in Canada!

I just moved to Victoria, BC. Where I’ll be attending college for the next 3 years. I can’t even start to tell you how excited and happy I am to be back in my beloved Canada. 

Many of you know I’m a certified health and detox coach, but my hunger for learning more about nutrition and holistic medicine brought me back to school and I will be doing a 3-year full time program for Holistic Nutrition.

Now that I will be a student again, I’m planning on showing more about my lifestyle on a daily basis, what kind of food I bring for school and interesting things I will be learning, that goes from Anatomy, Physiology & Biochemistry to Herbal Medicine and Ayurveda. 

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Today’s recipe is one of my family’s favorite and it is actually part of my detox programs, I find it quite easy, flavorful and nutritious that is a most when we don’t have much time to prepare something too complicated.

Besides the fact that Quinoa is a super nutritious, whole-grain (actually considered a seed) & packed with plant-based protein, it is super delicious and versatile. This recipe is so fresh you must try it!

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Gluten & Oil Free Quinoa Tabbouleh

Serves 1

1 cup cooked quinoa

1/4 cup jicama, cubed

1 tomato, cubed or 1/3 cup halved cherry tomatoes

2-3 Tbsp fresh cilantro, finely chopped

2 Tbsp red onion, finely chopped 

1 lime, juice

1/2 large avocado, cubed 

Sea salt & pepper to taste 

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Put all the ingredients in a big bowl except avocado. Mix well and let it sit for 10-15 minutes to let the quinoa absorb the flavors. Add avocado and mix again. Serve and top with extra tomatoes or fresh herbs. You can serve over romaine lettuce to make lettuce tacos, or baked corn tostadas. 

As you can see, it’s pretty easy to make and the best part? Absolutely delicious! 

If you want to see the step-by-step here’s the recipe video in spanish. 

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Vegan Baked Avocados with Oil Free Marinara Sauce (Gluten Free)

Hey friends!

Hope you’re all having a wonderful day. Today I want to share with you an incredible recipe that I absolutely love and we’ve been making often at home. 

Since last month, I started posting youtube videos weekly, but they are in spanish. All the recipe can be found in english here on the blog, and my latest video was the recipe for these incredibly delicious, crispy, soft baked avocados.

They are so easy to prepare and with ingredients that are very easy to find as well. Hope you try them and let me know what you think. It is the perfect snack, side dish or party food!

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Vegan Baked Avocados with Oil Free Marinara Sauce (Gluten Free)

1 large ripe avocado, sliced medium size 

3 Tbsp flax seed meal

2 Tbsp cornmeal or almond meal

1 tsp nutritional yeast

Pinch of cracked pepper

2 Tbsp low sodium Tamari Sauce

2 Tbsp water

1 Tbsp organic yellow mustard

Marinara Sauce

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Preheat oven a 350ºF. 

Start by mixing flax, cormeal, nutritional yeast and pepper on a small bowl. On another bowl mix the rest of the ingredients until the liquids are all incorporated. Dip your avocado slices on the liquid mixture and then cover in flax mixture. Transfer to a cookie sheet with silicon or parchment paper and continue with the rest of your slices. 

Bake for 30-40 minutes, until you see it looks golden brown on the outside and they are firm to touch. Let them cool down and serve with your favorite salsa or like I did, with my oil free marinara sauce.

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These are so easy to make and so, so delicious!! Let me know if you try them! And if you want to see the step-by-step, here’s my youtube video. 

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Banana-Almond Butter Ice Cream Breakfast Bowl

Today I will share a super basic yet delicious recipe that most be on the blog! I know many of you have been into healthy food for a while, or are long-time vegans, but everyday there’s more and more people interested in veganism and healthier eating habits. So this is for both of you! Inspiration to eat your basic banana ice cream in a different and fun way, have it for breakfast or dessert! And for you dear newbie reader, to try new things and experiment the many benefits of eating fruit.

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Banana-Almond Butter Ice Cream Breakfast Bowl

Serves 1-2

3 frozen bananas, without skin

2 Tbsp almond butter (I used crunchy, my fav)

1-2 cups papaya or other fruit of choice

Water or almond milk, as needed

Blend your frozen bananas with the water or almond milk, you might need 1-2 Tbsp until you have a super creamy, ice cream-like consistency. 

Put your papaya in a medium bowl, cover with banana ice cream and add almond butter. Mix well with ice cream, making an almond butter swirl.

Serve and enjoy!

Banana-Blueberry Soft Serve 

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Hope you try it and let me know what you think. Don’t forget to follow me on Instagram for daily inspiration:)

Banana Ice Cream with Blueberries & home-grown Jackfruit 

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Oil free & Raw Vegan Tahini “Yogurt”

A few weeks ago I posted a photo on Instagram from an incredible breakfast I had and it is so easy to make you’ll want to try it ASAP!

Basically, you only need 3 ingredients and if you love tahini and want to try something new and different, this “yogurt” sauce will be the perfect topping for your favorite fruit plates.

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Gastrawnomica’s Oil free & Raw Vegan Tahini “Yogurt”

2 Tbsp creamy tahini, raw or roasted

1 tsp maca powder

Stevia drops or coconut syrup

Water as needed

Mix tahini, maca powder and water as needed. Adding the water slowly until you have a creamy, thick yogurt-like consistency. Add stevia or coconut syrup to taste.

Serve over your favorite fruit; papaya and apples are the perfect combo!

Let me know if you try it and what you think about it! 

Don’t forget to follow me on Instagram and Facebook too! I post daily.

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FAT FREE Cauliflower “Alfredo” Pasta with Zoodles

A few days I posted my new recipe video on my Youtube channel for this delicious, easy and super healthy version of “Alfredo” pasta without all the junk, dairy and with a super low fat content.

Feel free to add any other veggies of choice, or even substitute the zoodles for another type of gluten free pasta like quinoa, brown rice or corn pasta.

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FAT FREE Cauliflower “Alfredo” Pasta with Zoodles

Serves 1-2 people

2 large zucchinis, peeled and spiralized 

3 cups steamed cauliflower

1/4 cup nutritional yeast

1/2-3/4 cup water or almond milk (unsweetened)

Sea salt & pepper to taste

1/2 tsp onion powder

1/2 tsp garlic powder (optional)

Veggies of choice: cherry tomatoes, mushrooms, green peas 

Fresh parsley, finely chopped (for serving, do not omit unless you really don’t like it, gives the pasta a really nice touch)

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Blend the cauliflower, nutritional yeast, spices and water/milk until you have a creamy consistency. Put your zucchini noodles or gluten free pasta on a large bowl and mix well with the sauce. Adjust seasoning to taste. 

Mix well and add the rest of the vegetables. Top with parsley and serve.

As you can see, this recipe is super easy to make and absolutely delicious! If you want to watch my recipe video in spanish and learn how to do it in 5 minutes the video is below. 

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Raw Vegan Heart of Palm & Jicama Ceviche

If you follow me on Instagram  you’ve probably seen my latest posts regarding my new Youtube channel! Though the channel will be in spanish, all my recipes will be posted on the blog in english. Every Wednesday I’ll be posting new recipe videos that you seriously don’t want to miss!

Today I’ll be sharing with you one of my all-time favorite raw vegan recipes, one that we prepare almost every week at home. We’re making a super fresh, flavorful and very low fat jicama ceviche that you can either eat with lettuce leaves for tacos or some corn tostadas. Super versatile and a great recipe to share with your family and friends.

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This recipe is original from my detox programs, so if you’re looking for light, nutritious and detoxifying meals, this is a great example of one!

Gastrawnomica’s Raw Vegan Heart of Palm & Jicama Ceviche

Serves 1 

1 cup jicama, peeled and cubed

1 tomato, finely chopped or 1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, finely chopped

4 hearts of palm, canned, finely chopped

Juice from 1-2 limes

1/4 jalapeño pepper (optional but recommended)

1/4 cup red onion, finely chopped

1/2 large avocado o 1 small, cubed

Sea salt & pepper to taste

Mix jicama, hearts of palm, jalapeño pepper, red onion, tomato, cilantro and lime juice in a medium bowl. Let it sit in the fridge for 10-20 minutes to let it absorb the flavors. Add sea salt to taste if desired.

Remove and add avocado, mix well and serve over tostadas or lettuce leaves.

Enjoy and devour

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Gluten/Oil Free & Addictive Vegan Chocolate Chip Blondies

Hi friends!

Sorry for my lack of posts on the blog lately, I’ve been posting daily pictures on Instagram and Facebook but I’ve been so busy I couldn’t find much time for a new blog post.

Today I will share with you one of my favorite recipes for healthy, delicious, oil & gluten free blondies that you and everyone at home will love!

These were a special recipe for Valentine’s Day, I wasn’t sure how they were going to turn out but I was amazed at how yummy and similar in texture to non-vegan blondies they were. Besides being absolutely delicious, they are pretty easy to make and will be ready faster than you think!

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Gastrawnomica’s Gluten/Oil Free & Addictive Vegan Chocolate Chip Blondies 

Yields 8-10 medium squares 

1/2 cup coconut sugar

1/2 cup coconut flour

1/4 cup all purpose gluten free flour (I use Bob’s Red Mill)

2 ripe bananas, mashed (around 1 cup)

1 tsp vanilla extract

1/4 cup tahini

1/4 cup almond milk

Vegan chocolate chips

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Preheat oven at 180ºC.

Mix all your dry ingredients in a large bowl, making sure you sift the flours to avoid lumps. In another bowl mix bananas, tahini, vanilla and milk. Add into dry ingredients and mix well until smooth and you have a dough consistency. Fold in chocolate chips.

Transfer mixture to a non-stick square pan or a lightly greased pan with coconut oil. Top with extra chocolate chips if desired.

Bake for 30-35 min. Until edges are golden but still lightly soft on the inside. Remove from oven and let it sit for 15-20 min before cutting into squares.

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Serve and enjoy!

Warning: HIGHLY addictive!

Hope you try them and let me know what you think, I hope you love them just as much as we did!

Talk to you soon!

** I made heart-shaped blondies for Valentine’s Day. The cookie dough was soft and I managed to use a cookie cutter and bake on a cookie sheet with parchment paper. Consistency was just like a traditional chocolate chip cookie!

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