Tag: healthy Italian food

Cannellini beans, sundried tomatoes and celery salad

Cannellini beans, sundried tomatoes and celery salad

Fresh but full of taste this cannellini, sundried tomatoes and celery sald is perfect for a light summer lunch or dinner. Suitable for vegans, this recipe is also gluten-free, dairy-free and nuts-free. Celery is low in calories but rich in fibers and has anti-inflammatory properties. […]

Egg pasta (pappardelle) with lemony walnuts & spinach pesto

Egg pasta (pappardelle) with lemony walnuts & spinach pesto

Protein pasta like this gorgeous egg “pappardelle” is the perfect type of pasta to have with pesto, as it  provides a more balanced carbs/proteins ratio, leaving you full and satisfied for a real healthy gourmet recipe. As you may have read in my previous post […]

Roasted tomatoes, peppers, thyme & feta gnocchi

Roasted tomatoes, peppers, thyme & feta gnocchi

A delicious, comforting and decadent gluten-free Italian gnocchi recipe. Thyme infused, roasted Romano peppers, tomatoes, olive oil and feta cheese for this rich Mediterranean flavors dish, that will satisfy your palate.

 

Roasted peppers, tomatoes, thyme & feta gnocchi

February 10, 2019
: 2
: Easy

A delicious and decadent gluten-free potatoes gnocchi full of Mediterranean flavors and one of your five a day.

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Ingredients
  • 200 gr potatoes gnocchi
  • 2 Romano peppers
  • 6 cocktail tomatoes
  • a generous bunch of fresh thyme
  • 50 gr feta cheese
  • 2 garlic cloves
  • a dash of chili flakes
  • a sprinkle of extra-virgin olive oil
  • black pepper to taste
  • _
Directions
  • Step 1 Wash the tomatoes cut in halves and place then in roasting tin, add the cleaned peppers cut in two, sprinkle with olive oil, few sprig of thyme and roast them in the oven for 15 min.
  • Step 2 in the meantime, peeled the garlic cloves, cut them in two and let them sweat in a non-stick pan for 1 min together with the chili flakes and some olive oil.
  • Step 3 When ready, add the roughly cut peppers and tomatoes to the pan and let the flavor mix for a few minutes at low heat.
  • Step 4 Cook the gnocchi, drain them and place them in the pan with the sauce and the crumbled feta cheese. Stir and serve!

Nutritional lowdown. Potatoes gnocchi have a slightly higher GI than pasta, so they need to be consumed in moderation. This recipe contains lots of fibers,and a bit of fat from the feta cheese, which helps to slow down the absorption of carbohydrates.

Time saving tip. The roasted peppers & tomatoes, can be used for my gorgeous deep red soup “Roasted peppers, tomatoes & sumac soup” a triumph of Mediterranean flavors. Simply bake the double amount of peppers and tomatoes and voila’, you have another delicious & healthy meal for the following day or to freeze an use up when you fancy a yummy soup.

 

 

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Rocket, walnuts & grana padano cheese salad

Rocket, walnuts & grana padano cheese salad

A tasty and nutrients rich salad made with seasonal ingredients. Rocket is a packed with nutrients, that supports healthy detoxification pathways. Keep it in mind for this winter, it is the perfect accompaniment for those cheese boards and Christmas meals. Walnuts add some crunchiness and healthy […]

Pumpkin, sage & Serrano ham soup

Pumpkin, sage & Serrano ham soup

A tasty pumpkin, sage and Serrano ham soup just in time for Halloween. Pumpkins are not just for decoration, but they are rich in nutrients and phytochemicals, beneficial compounds found in plants that are beneficial for our overall health. Use them freely in soups, risottos, […]

Asparagus and  courgettes soup with fennel seeds

Asparagus and courgettes soup with fennel seeds

Soups are the best way to add fibers to your diet, manage and lose weight. Comforting and filling they can be prepared in advance and frozen for the your convenience.

Delicate and delicious this light soup is perfect this late summer and early autumn time. Rich in fibers friendly for your gut this soup is perfect for the whole family.

Asparagus, courgettes & celery soup with fennel seeds

September 14, 2018
: 4
: Easy

Delicate and delicious this light soup is perfect this late summer and early autumn time. Rich in fibers friendly for your gut this soup is perfect for the whole family.

By:

Ingredients
  • 1 bunch of asparagus
  • 3 medium courgettes
  • 5 celery stalks
  • 1 small potato
  • 3 shallots
  • 1 small brown onion
  • a sprinkle of extra-virgin olive oil
  • a pinch of fennel seeds
  • 1 kalo organic stock cube
Directions
  • Step 1 Simply peeled the onion, shallots and potato,cut them in chunks and add them to a pot. Add all the remaining vegetables cleaned and cut in chunks, kalo and fennel seeds. Cover up with water,bring to boil and then simmer for 25 min.
  • Step 2 Blend and serve and with a sprinkle of olive oil.
  • Step 3

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Italian asparagus & prawns risotto

Italian asparagus & prawns risotto

This delicious asparagus and prawn risotto recipe is a classic of Italian cuisine, and it perfect for every occasion, from a solo dinnner to a romantic dinnere for two party with friends. The benifit of this risotto recipe is that is perfectly balanced in its […]

Italian chicken & peppers (peperonata)

Italian chicken & peppers (peperonata)

An easier version of the classic “peperonata”, and Italian dish very popular during the summer. very rich in fibers and proteins, this version is slightly easier that the traditional one as the peppers are partly roasted in the oven rather than stewed.  In this way […]

Potatoes gnocchi sundried tomatoes, olives & rocket pesto

Potatoes gnocchi sundried tomatoes, olives & rocket pesto

A  super quick but comforting recipe ready in less than 10 min, these potatoes gnocchi with sundried tomatoes, olives and rocket pesto are vegan and gluten, ideal for when you need to indulge a bit but have only little time! Pestos are are really easy to make and a great way to use up your leftovers. There is no need to buy the shop made ones that are going to sit in your cupboard, providing and easy temptation. When you make your pesto yourself, you can control the quality of the ingredients and avoid all the nastiness of the shop bought ones.

Prep time 10 min

Ingredients

  • 100 grams potatoes gnocchi
  • 3 sun-dried tomatoes
  • 4-5 black pitted olives
  • a handful of rocket leaves
  • a sprinkle of olive oil
  • black pepper
  • sea salt to taste

Method

  • Place the tomatoes, olives and rocket in a blender and blend until you get a smooth paste.
  • Cook the gnocchi according to the packet instruction and when ready mix with the paste and stir well, adding a sprinkle of olive oil and black pepper. Enjoy!

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Healthier ragu “Bolognese” pasta with mushrooms

Healthier ragu “Bolognese” pasta with mushrooms

A healthier version of the classic “Bolognese” sauce, aka Italian ragu. Made with semi-wholewheat rigatoni pasta, and super charged by lots of mushrooms and less mince meat, this pasta is quite balanced in its carbs, proteins and fibers for a longer filling sensation and a […]

Courgettes, watercress & rocket soup

Courgettes, watercress & rocket soup

I love soups. They can be made in advance, frozen and they are a great and delicious way to keep weight under control and to cleanse our systems in a natural way. Luscious and green, this creamy soup is great for the summer too, helping […]

Cauliflower & sage mash

Cauliflower & sage mash

This recipe is the perfect complement to my “Turkey, sage ad Parma Ham rolls” for a dinner that is a perfect for those chilly night in that are coming soon. It is very easy and quick to make, and it perfect for kids and grown ups alike.

This version combines the taste of the traditional mash, with the need of limiting sugars as it is made in equal proportion by cauliflower and potatoes halving the starch content. The sage will fill your kitchen with an inviting aromatic smell, that will make you devour this dish in seconds.

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Cauliflower mash

September 25, 2017
: 2
: easy

A perfect recipe for a winter night in, when you want something soothing and comforting but with half the calories and sugars than the traditional mash.

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Ingredients
  • half of a cauliflower
  • 1 big potatoes
  • a dash of nutmeg
  • few sage leaves
  • freshly grated Parmigiano Reggiano cheese
Directions
  • Step 1 Clean, wash and steam both the cauliflower and the potato (without the skin) adding 2-3 sage leaves. When soft take them out the steamer and mash either using a blender or a proper potatoes masher.
  • Step 2 Add a dash of nutmeg, and lashings of freshly grated Grana Padano cheese adding a little of warm water if the mash feels too thick. Make sure that you add the cheese when the mash is hot, so that it will melt and blend.
  • Step 3 Serve!