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These baked beetroot and quinoa burgers are gluten-free to make them ultra-healthy. The earthy patties are made with chickpeas, onion, garlic, strawberries, pistachios and an egg. Those red fritters will go in any bun perfectly. Red beetroot, red quinoa, red pepper and why not a few strawberries to make it extra red and tasty? Those red patties are a great alternative to falafel or meat. They go where you like them to go, whether it’s a veggie burger, a wrap, a salad or just a snack by itself. These beetroot and quinoa burgers are also gluten-free since I’ve used the famous buckwheat flour. You simply have to do different shapes, depending on what you intend to do with them. To Serve with Serve them with a bunch of different vegetables on the table, and everyone does their own mix. You can add nice tzatziki, mayo or an avocado-tahini sauce (check my…

Buckwheat crepes with mushroom filling are crunchy, gluten-free, savoury thin crepes filled with the best seasonal mushrooms, smooth thyme-aromatized bechamel and baby spinach. You can find all kinds of filling with these gluten-free savoury crepes. A popular one would be ham and cheese with an egg on top. For this one, I’ve used lovely seasonal mushrooms. To go with the mushrooms what better sidekick than thyme to aromatize the smooth bechamel it swims in? Plus, to give it a little crunch, a few baby spinach. Buckwheat Crepes with Mushroom Filling will become one of your favourite low-carb recipes! Galette or Crepe? Buckwheat Crepes are also known as Galettes Bretonnes in France. They are made of water and buckwheat flour which is gluten-free. Sometimes, an egg is added to make it crunchier. Really simple! Some other versions also mix in a bit of normal flour with milk, like a normal white…

A sweet yet salty flavour with a smooth but crunchy bite, try these surprising Gluten-free Pumpkin Croquettes with feta this fall. Croquettes or croquetas comes from the French word: ‘croquer’. Which means ‘to bite into’. The whole world has different recipes, often with potatoes, with meat and brown sauce or made with a thick béchamel and some other ingredients… There’s a whole world of croquettes and today, a new one is born; The pumpkin croquettes with feta! Air Fryer to the Rescue! These beauties could be fried, but for our health’s sake, I didn’t use the frying pan… I’ve used my air-fryer instead! If you don’t have one, no problem, simply pop them in the oven and the coating will cook beautifully in there too. A tapas like no other for Halloween! These Gluten-free pumpkin and Feta Croquettes are mainly made the Spanish way, with no potatoes. Its filling is…

Greek Buddha Bowl is a fun vegetarian dish with feta, chickpeas, Kamut couscous, cucumber, tomato, kale chips and Kalamata olives. Topped with a Greek dressing for a healthy bite. This Greek buddha bowl will bring you right to sunny Greece without having to pay for a plane ticket. It’s a hearty and fun vegetarian dish that will give you all the energy you need. Also, a really fast dish to make, done in under 10-15 minutes and tastes fantastic. I love those buddha bowls, they give you that feeling of abundance although light. The Greek Touch For this Greek version, I’ve added feta cheese to give that extra “smooth” factor, Kalamata olive and typical cucumber and tomato. The dressing is the usual Greek one using fresh garlic, extra-virgin olive oil, flat leave parsley and lime. Kamut Couscous As for the filler… I’ve used a Kamut couscous, which is packed with fibres and has…

Stuffed Cabbage Rolls with Tomato Sauce is a gluten-free cannelloni. Made of lightly spiced ground beef/pork filling with garlic, onion, and rice topped with a tomato sauce. It’s a comforting dish without all the carbs. Stuffed Cabbage Rolls with Tomato Sauce is a popular dish throughout Eastern Europe to Asia. Although they have many different variations from place to place, some are made with a side of sour cream others with savoy cabbage, etc. This version is closer to the Polish version called Gołąbki which is a mix of minced beef and pork filling cabbage rolls cooked in the oven with a simple tomato sauce. Cabbage the Magnificent You could use Savoy or red cabbage also for this recipe. Although, the traditional and thickest would be the green cabbage. For once a veggie is used as a container, and cutting on the carbs and gluten is always a welcomed break…

Since Zoodles are the new noodles, why not make some more experiments with them, so far we did an avocado pesto with it, and today it’s the carbonara sauce that will be tested by the FoodOlic with those healthy zoodles. Those zucchini noodles are great with any creamy sauce, and why not give it a touch of crunch with the bacon bits in it. Carbonara sauce can be done the traditional way, which is without cream, just eggs, bacon, parmesan, pepper and oil or the sinful way which is with cream. Since those zoodles are so healthy and light, let’s make the sauce a touch sinfully delicious should we? Those days, I’m trying to reduce my carbs intake, which is not easy for a pasta lover like myself. I’ve started experimenting last week with cauliflower and this week the protagonist is the seriously popular zoodles (short for zucchini noodles).I do my zoodles…

Savoury Broccoli cupcakes with a goat cheese frosting are a new style of tapas, or a brunch side dish even a great snack. In other words, quite polivalent and succulent bites! The broccoli cake is quite similar to a quiche, although i’ve used a chickpea flour to make it gluten free and a bit nuttier. The frosting or icing is a goat cheese foam made with the help of a syphon. If you don’t own one, simply add a little piece of goat cheese on top or simply skip it, those broccoli muffins are great on their own too. A savory cupcake isn’t a bad idea, I mean the usual cupcake are such a fun bite, why not make it a savory fun bite? It’s quite easy to make and also gluten free and healthy. Be careful, if it’s intended for a party, and you want to make the cheese frosting, you’ll have…

Easy Baked Ratatouille Provençale is a colourful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, thyme sauce drizzled with olive oil and a few olives. Easy Baked Ratatouille with Olives is such a delight for the eyes and the taste buds. Really simple to make in under 30 minutes. Simply need a mandoline and you’ll get this fantastic-looking and tasting dish made in no time! The secret of this dish lay at the bottom of the dish. A sauce made with; goat cheese, tomato, garlic, pepper and thyme. When merged with all the top veggies it turns into a splendid explosion of flavour! I usually serve ratatouille with rice, or couscous, and make sure to add the bottom juice all over the rice. Goat Cheese in the Ratatouille? Even the biggest goat cheese skeptic might fall for this one. You’ll see… it gives the ratatouille a whole…

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