March 20, 2015

Pour la version française cliquer ici

Who said we couldn’t eat Italian without piling on the pounds and especially without gluten? If nonna’s food is delicious, full of flavour and just as appreciated by the food enthusiasts as the children, it is also associated to wheat, carbohydrates, and excess fat.

Because of my Gluten free diet, I have had to, for the longest time avoid Italian restaurants to stop myself from ordering a pizza or pasta dish in order not to be sick overnight.

After having served Quinoa, vegetables and raw fish to my hubby and guests marinated in every sauce imaginable under the sun, I am now determined to broaden my horizons and attempt Italian with a healthy and gluten free twist for a simple pleasure of taste without any inconvenience.

So without any further a do, I am introducing you today to an italian gluten free menu.




Artichoke & Ruccola Salad


  • 200g ruccola
  • 6 pieces artichoke hearts (tinned or cooked)
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • a few dropslemon juice
  • salt & pepper
  • a few dropsBalsamic glaze (for decoration)


Step 1
Place the salad on the plate, then cut the artichoke hearts in thin slices. For the vinaigrette , mix the olive oil, balsamic, lemon juice then salt and pepper to your liking.
Step 2
Finish off with a few parmesan shavings and a drizzle of balsamic glaze.


An amazing recipe I have tried on numerous occasions and has never disappointed. Quite the opposite actually, it has always been a great success.

No need to replace the pasta for a gluten free option, you simply use the zucchini instead! It’s delicious, low on calories and you can replace the meat with vegetables for a vegetarian option.

Ingredients for 8 portions.

  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

For the recipe click here Skinnytaste-Zucchini-Lasagna Steps-Zucchini-Lasagna Zucchini-Lasagna


All good things come to those who wait.. Heads up , this 100% gluten free and 100% organic tiramisu  is not for the faint hearted in need of a quick fix. For the first attempt at this exquisite tiramisu, you will need a good dose of patience and roughly an hour of your time. With that you will also need the help of your fellow kitchen aid and a nice pair of latex gloves to wash the huge quantity of dishes needed to prepare it.  It is so tasteful and really the worth the wait .


Gluten Free Tiramisu


  • 2 cups strong coffee
  • 2 tablespoons rhum ((optional))
  • cacao powder (for toping)
  • a fewg black chocolate (grated for the decoration)

biscuit without flour

  • 4 eggs
  • 100g caster sugar (or 50g of Stevia natural sugar)
  • 20g Nestle cacao powder (or organic peruvian cacao powder)
  • 125g almond powder

mascarpone cream

  • 2 large eggs
  • 75g caster sugar (or 37gr of stevia)
  • 300g mascarpone (lactose free for the paleo diet)


The chocolate biscuit without flour:
Step 1
Preheat the oven at 180°C.
Split the egg whites from the egg yolks and beat the yolks with the sugar until the mix whitens.
Then, as you continue to whisk, add the cocoa powder and ground almonds to the mixture.
Step 2
Then separately beat the egg whites.
Then add the eggs whites to the first mix in two times. The first half to soothe the mix then add the rest delicately without breaking it.
Step 3
Oil a square cooking tray ( 1cm height) and add a sheet of cooking paper.
Add the paste on the dish and place it in the oven for 20 mins.
Mascarpone cream:
Step 4
Separate the egg yolks from the egg whites.
Beat the yolks with the sugar until the mix whitens.
Add the cream and whisk it for several minutes. The mix should start to thicken.
Step 5
Beat the egg whites separately and then delicately add them to the rest of the mixture.
Step 6
Cut the biscuit to the size of the dish or dishes you wish to serve.
Prepare the coffee/ rhum mix and leave the biscuit to soak.
Step 7
Place the biscuit in the dish, then add a layer of mascarpone followed by another layer of biscuit and yet another of mascarpone.
Place the dish or dishes in the fridge for 2-3 hours.
When you are about to serve gently cover the top layer of mascarpone with cocoa powder and fresh chocolate gratings for added decoration.

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