Little Bites of Beauty by Ambra Torelli helps people with dietary restrictions live an awesome life and travel often. Recipes, motivation and travel hacks for those on Gluten Free, Paleo and Autoimmune Protocol AIP diet and lifestyle.
Everybody loves a good, healthy cheesecake. And most foodies also love a spongy carrot cake. If you have ever dreamed of enjoying the two together, this paleo carrot cake is totally for you!
The delicate flavor of the most typical Easter dessert meets the creamy richness of a quintessential American sweet to bring you a mouthwatering and wholesome treat that’s dairy and gluten free, and doesn’t contain any grains, eggs nor soy!
If you have already reintroduced nuts after the elimination phase of the Autoimmune Protocol (AIP), feel free to enjoy this paleo carrot cake too. And rest assured, this recipe doesn’t use sweeteners at all, since all the flavor comes from the careful use of superfoods, sweet spices and from the natural sweetness of the ingredients used.
I prepared this paleo carrot cake cheesecake on a Sunday morning to bring to a typical Italian family lunch and you know what? Everybody loved it!
I did not describe this as a “gluten free”, “sugar free”, or “paleo” dessert. These labels kind of scare people who don’t follow particular diets. I simply told everybody made “cheesecake”. After we had lunch, I sliced it, served it in little dessert plates… and nobody made a single comment about it having real cheese or not!
Seriously. They didn’t even notice. They just enjoyed it and asked if they encore (which is always the best question one can be asked when they cook
This is the same reaction people had when they tried the AIP Cannoli from AIP Italian Cookbook” and that proves how delicious healthy food can taste when you have a good recipe!
What I Love About this Paleo Carrot Cake Cheesecake:
With these Spring screaming colors, this dessert looks absolutely beautiful and it makes for the perfect treat to serve to your friends for afternoon tea or a fun weekend get together.
It’s rich and fluffy at the same time, and a slice goes a long way as it’s actually filling and packed with nutrients and healthy fats.
You can make it the night before and leave it in the fridge without worrying about cooking time or it getting too dry.
It’s really easy to make and it comes out perfect pretty much every time!
If you DON'T Have Time to Make my Paleo Carrot Cake Cheesecake:
Make my Carrot Cake Smoothie Bowl instead!! It takes 3 minutes to prepare and it’s so creamy and delicious that it will soon become a favorite in your kitchen!
Preheat the oven at 350 F. Combine dry ingredients in a bowl, mix well, then add in the wet ingredient and knead with your hands until you have a ball of dough that holds well.
Press down the dough into a 6″ inch diameter silicon mold and bake for 15 minutes.
When baked, let the crust cool down (you can put it in the refrigerator when it’s lukewarm to speed up the process).
For Paleo Carrot Cake Cheesecake Filling:
Combine all ingredients (except for the gelatin) in a food processor (if you like the cheesecake filling to be a bit grainy) or in a high speed blender (if you want a smoother texture) and process until well incorporated.
Pour the liquid filling in a saucepan and heat it up without bringing it to a boil, stirring it with a hand whisker.
Sift in the gelatin powder, always while stirring, and let cool at room temperature. It will start to thicken up a little bit.
When the filling has reached room temperature, pour it over the crust and drizzle the nut butters on top, creating swirls with a toothpick. If the nut butter you use are too thick, dilute them with a little coconut milk or other liquid.
Refrigerate your paleo carrot cake cheesecake for at least 1 and 1/2 hour. The filling will thicken up to the perfect consistency and you’ll love to enjoy this awesome dairy free treat!
I can’t wait to see your recreations of this paleo carrot cake cheesecake, and please, make sure to share the recipe with your friends on Facebook!!
Finding Korean beef cauliflower rice bowls when you eat out is a pretty hard challenge. Most of the times, these ground beef bowls are too greasy… And who knows what type of oil they used? …Let alone the type of beef… And did they add MSG? Or maybe flavorings that contain gluten?
Making your own is mandatory. Especially if you want to make sure that your bowls are grain free, Paleo, Whole 30 and Autoimmune Protocol (AIP) compliant.
The good news is that making this dish at home is super easy, and it doesn’t even take that much time! So, Korean beef cauliflower rice it is!!
The crunchy texture the ground beef gets is crazy delicious. And the seasoning they add to it turns this into a completely different dish than the one we usually prepare in Italy with ground beef (see my family recipe here).
5 Reasons Why You Should Try my Korean Beef Cauliflower Rice Bowls:
They’re packed with vegetables: from the cauliflower rice, to the bed of greens on the bottom, the grated veggies hidden in the meat sauce and the diced avocado on top.
They’re free from soy: soy sauce is replaced with coconut aminos. If you don’t have issues with soy, feel free to use Tamari (gluten free soy sauce) instead.
They’re free from nightshades: instead of using chili flakes (they belong to the nightshade family), I used ginger and turmeric to give it a spicy kick. Check out this post to see what foods are allowed and NOT allowed on the AIP.
They make for a really great recipe to meal prep, as, after you quickly warm this up, it’s as good as if it was just made fresh!
They are a crowd pleaser! Simply cook these Korean Beef Cauliflower Rice Bowls without telling anybody they are “healthy”, or “paleo” or “grain free”. Some people get defensive when they hear these labels as they don’t want to feel like they’re on a diet. But after one bite of this deliciousness, they’ll be totally sold!
Want to switch up the flavors in your kitchen? Next time you buy grass fed beef, alternate the recipe for these Korean Beef Cauliflower Rice bowls with some of my other favorites:
In a medium sized skillet, heat up the avocado oil and, when it starts to sizzle, add in chopped shallot and grated ginger, and lastly the ground beef, breaking it up into small bits with a wooden spoon.
Add in the grated vegetables, garlic powder, turmeric and salt, mix well and cook for about 6 to 7 minutes on medium heat before pouring in the coconut aminos.
Stir well and cook 10 more minutes, until there is no more liquid, and the meat is brown and starts to form crispy bits.
While the ground beef cooks, heat up the coconut oil in a pan, add in the cauliflower rice, salt and mix well.
Cook on medium heat for about 4 to 5 minutes, adding a little splash of water if needed.
To assemble the bowls, create a bed of chopped greens, top one half with cauliflower rice and the rest with ground beef.
Sprinkle some diced avocado and chive on top of your Korean Beef Cauliflower Rice Bowls (and some bits of pickled vegetables if you want) and enjoy!!
I hope you’ll enjoy these Korean Beef Cauliflower Rice Bowls and don’t miss to share the recipe with your friends and family on Facebook so they can try it too! Also, make sure to save this article on your favorite Pinterest board by clicking on the infographic at the bottom of this post.
The recipe for these AIP Paleo fruit cookies was born to fight a craving. And a pretty hard one to resist.
Every time I am back in Italy, I am tempted to head to this store where they carry all gluten free products and buy myself a big bag of their delicious fruit cookies! I mean, technically they are fine for me to eat. They are free from gluten and dairy, and, after completing the elimination and reintroduction phase of the Autoimmune Protocol (AIP), I know I am fine with consuming some gluten free grains…
BUT, these fruit cookies have a pretty large amount of sugar. And that’s never good. Consuming more that a handful of cookies would give me a headache… and it’s pretty hard to stop when you have that bag of deliciousness in front of you
The only solution to fix my craving without regrets was to make my own AIP Paleo Fruit Cookies! And I think that the version I came up with is as amazing as the original one. As a matter of fact, I can’t stop eating them as well, just like it happens with the packaged ones I try not to go buy
Originally, I wanted to save this recipe for my “AIP Italian Cookbook”, and publish it in the dessert section, together with my AIP Cannoli, AIP Tiramisu, AIP Panna Cotta and a lot, lot more… But then I though to share it here as I wanted you ALL guys to enjoy it. And I am sure that after you’ve tried these AIP paleo fruit cookies, you’ll definitely want to go grab your copy of AIP Italian Cookbook”
These AIP Paleo fruit cookies, are pretty much suitable for every diet: they are FREE FROM gluten, dairy, grains, eggs, nuts and seeds. And they are absolutely free from sugar as well!! All the sweetness comes from the sweet spices, and the dehydrated fruit!
To make these AIP paleo fruit cookies, I used the dough recipe of my paleo AIP tea cookies and played around with spices and dried fruit to recreate the flavor and texture of the fruit cookies I love.
I love them plain, served with some berries and coconut yogurt, or even dipped in some warm coconut milk with a dash of vanilla. But I can’t wait to hear from you how YOU like to enjoy these in a comment below!!
Ingredients you'll need for these AIP Paleo Fruit Cookies:
Here’s the FOUR secret ingredients that will make your AIP Paleo Fruit Cookies taste legit:
Freeze dried banana: there is only one ingredient, no added sugar and a TON of flavor. And I love that, once smashed in little chunks, they look like crushed nuts.
Freeze dried strawberry or raspberry: this are an absolute must to give your fruit cookies a complex, well rounded flavor. Freeze dried berries add tanginess to the dough and make your cookies taste delicious!
Candied orange zest: This is really what gives these AIP Paleo fruit cookies ALL the flavor!! To avoid using store bough sugar coated candied orange zest. You can make your own, by caramelizing some organic orange peel in a tiny bit of maple syrup and valilla extract.
Fruit Liquor: Liquor, if used in limited amounts, is fine for cooking and baking even during the AIP, as the alcohol will evaporate while cooking. You can either use a gluten free fruit liquor you have at home, some Limoncello or even a sweet wine like Moscato or Passito. If you want to stay away from it, replace this with some unsweetened apple juice.
Wash the orange well, slice into quarters, remove the pulp and as much of the white pith as possible with a knife.
Dice the orange zest in little bits, add them to 1/2 a cup of water and boil for 20 minutes. Strain them, add 1/4 cup of water together with maple syrup and vanilla to the pan and bring to a boil. Let the zest simmer on low for 20 minutes adding more water of needed.
For the AIP Paleo Fruit Cookies:
Preheat the oven to 345 F (175 C).
Combine all ingredients in a mixing bowl (except for the dehydrated fruit and candied orange), mix and knead well until you get a nice and smooth ball of dough. To save time, you can combine them all in a food processor like the one I use and make the process a lot faster).
Place your ball of dough over a sheet of parchment paper, cover it with another sheet of paper and flatten it down with your hands.
Sprinkle the crushed freeze dried fruit and candied orange bits over the flattened dough, cover it again with parchment paper and roll down again until ¼ of an inch thick.
Carve out cookies using your favorite cookie cutter.
Bake for 15 minutes, let them cool down and enjoy!!
I am super excited for you to try these AIP Paleo fruit cookies, and please, make sure to share the recipe with your friends on Facebook!!
Put the coconut flour, milk and shreds into three soup plates and prepare one empty dinner plate to arrange the shrimp once coated.
Add salt and dried oregano in the coconut flour plate, mix well and toss in all the shrimp. Mix around with your hands until each one is well coated with flour.
Dip one shrimp at the time into the coconut milk bowl, then into the coconut shred plate and finally place the shrimp in the empty dish. Continue this procedure until you run out of shrimp.
Heat up the coconut oil in a non stick pan, and, when it starts to sizzle, add in your AIP paleo coconut shrimp (gently add the shrimp one at the time to prevent the coating from falling off).
Cook over medium heat for 3 minutes on each side.
To prepare the basil avocado mash, wash the basil leaves and chop them finely. Mash the avocado, add in the olive oil and chopped basil and mix well.
Stick 3 or 4 shrimp on a skewer and serve accompanied with some avocado & basil mash.
Enjoy these AIP Paleo coconut shrimp and don’t miss to share the recipe with your friends and family on Facebook so they can try it too! Also, make sure to save this article on your favorite Pinterest board by clicking on the infographic at the bottom of this post.
What better recipe could I come up with for April (asparagus month), if not a delicious and healthy asparagus omelette inspired by a classic yet simple Italian dish?
Here in Italy, spring is not really spring if you don’t consume a generous amount of eggs with asparagus while they are in season (or “Frittata con gli Asparagi” as we call it). Unlike it is in the US, eggs are not considered a breakfast food in Italy and frittata it’s typically consumed as a “secondo”, a protein based meal that most people have for dinner.
This is a recipe my family has been making since I can remember. And to keep it even more local and seasonal, my parents even swap store bought asparagus for hand picked wild asparagus whenever possible to give it a more earthy and intense taste!
Also, you can personalize this recipe by swapping prosciutto for another kind of gluten free cured meat and topping the dish with some dairy free cheese of your choice. Sprinkling some toasted sunflower seeds on top can help you give your healthy asparagus omelet a crunchy kick too.
This recipe is of course, free free from gluten and dairy, paleo and Whole 30 compliant as well!
Wash the asparagus, grease a non stick pan with olive oil and, when it starts to sizzle, arrange the asparagus on the bottom of the pan like you see in the photos. Cover the pan with a lid and let cook on medium heat for a 3 to 4 minutes.
In the meantime, crack the eggs in a small bowl, add in the coconut milk and a pinch of salt and beat them with a whisker until they foam a little.
Pour the egg mixture over the asparagus, put the lid back on and finely chop the prosciutto on a cutting board until you have crumbs of it.
Sprinkle the prosciutto bits over your healthy asparagus omelette and cook for 4 more minutes, always with the lid on.
Top your omelette with some fresh thyme, a pinch of flavored salt and a drizzle of Balsamic glaze, cut it in half and serve over a bed of baby spinach seasoned with extra virgin olive oil and salt.
I am sure you’ll love this healthy asparagus omelette and I hope you’ll want to share it with your friends and family on Facebook so they can try it too! Also, make sure to save it on your favorite Pinterest board. And don’t forget to subscribe to my weekly newsletter so that you never miss a post!!
Lots of love!!
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If you are looking for fun (and Instagrammable) recipes to set up a photo-worthy healthy brunch, these paleo sweet potato egg nests are for you! Like all other recipes on this site, they are free from gluten and dairy, and suitable for those on grain free and Whole 30 diets as well!
Sweet potatoes are a great source of fiber, vitamin A and potassium. I love to serve these cute egg nests together with some greens and pickled vegetables (great for your gut health), some avocado (I still have to meet someone who’s not in love with it) and some toasted pine nuts and it really makes for a complete, filling and nutritious meal!
In this fun brunch recipe, spiralized zucchini or sweet potatoes become a delicious nest to hold your eggs (for those who are not familiar with the term, “spiralized” means cut in thin noodle-like strips with a spiralizer).
These paleo sweet potato egg nests are definitely my new favorite grain free recipe with to make with spiralized veggies. …Even though, my love for “zoodles” (zucchini noodles) is still pretty strong, as you can see in the following posts:
Peel the sweet potato (or zucchini), shape it into noodles with a spiralizer and cut the length in half with a pair of kitchen scissors.
Heat up 1 tsp of coconut oil in a wok on medium heat, add in the sweet potato noodles and toss them around with tongs and let them cook with the lid on for a couple of minutes, until they start to soften.
Heat up some coconut oil in a small pan with a 4.5 inch diameter and arrange a handful of sweet potato noodles into a nest leaving a hole in the middle. I find that using a small pan makes this procedure easier, but it you don’t have a small pan, just arrange the sweet potato nest in a regular pan.
Crack one egg on top, sprinkle some Za’atar, salt and black sesame seeds cover with a lid and cook the egg until the yolk has reached your desired texture.
Repeat this procedure until all your 4 paleo sweet potato egg nests are done and serve right away with pickled vegetables, some greens of choice and some toasted pine nuts.
I hope you enjoyed the recipe for my paleo sweet potato egg nests and that you want to share it with your friends and family on Facebook so they can try it too! Also, make sure to save it on your favorite Pinterest board, and subscribe to my weekly newsletter so that you never miss a post!!
Lots of love!!
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In the last few years, my husband and I gained quite some experience on food-borne illness related issues (no, it wasn’t fun) and my recent trips to India and and Cambodia inspired me to put together a guide on how to avoid food poisoning while traveling.
Alec and I lived in Macau, China for about three years and traveled a lot around South East Asia. But regardless our love for adventures, being hospitalized and getting IVs in a foreign country, where you caught a parasite that can screw up your liver, or a bacteria that knock you out for days is not fun and definitely makes you rethink about your priorities regarding eating local food and being spontaneous.
As westerners, our immune system is not used to a tropical environment, and even an innocent looking smoothie can carry some dangerous “passengers” into our body. Parasites like Entamoeba Histolytica and Blastocystis Hominis led us to be taken to the hospital on an ambulance in Macau and Bali and they made us so weak that we were taken around on a wheelchair as we started to feel better.
And it doesn’t end here. Many times, getting serious food poisoning has long term consequences: it can impact your liver, your gut, leave you with hepatitis and worsen the symptoms of those with an autoimmune condition. And there are more than 200 diseases caused by food containing harmful bacteria, parasites, viruses, toxins and chemical substances.
Also, as much as modern medicine can help treat some of these diseases, it can also be pretty disruptive to your health journey. In my case, needing to take antibiotics for over two weeks after a really bad food poisoning in Bali, really destroyed my gut flora and the consequences of that for my leaky gut and autoimmune symptoms were pretty disastrous.
The best thing to do in order to prevent all of these unpleasant consequences is to be prepared on how to avoid food poisoning while traveling.
Because of the many trips I took in countries like Indonesia, India or Cambodia, and the numerous chats (see this one in particular) on food safety I have had with many of the Chefs I interviewed for my Chef’s Corner column, I was inspired to put together a COMPLETE GUIDE, that includes:
Safety measures and anti-food poisoning behaviors
How to select a safe place to eat and stay
Natural supplements to boost your immune system while traveling
Foods to pack for the plane and for emergency situations
To download you FREE guide on “How to Avoid Food Poisoning While Traveling”, simply enter your name and email in the box below and I will send it straight to your inbox!
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Enjoy your guide and, once you are done reading, please let me know if you know of any other tips I forgot to mention in a comment below! And if you are looking for more tips on how to eat clean while traveling, make sure to check out my 5 Tips to Stay Healthy While Traveling.
Like always, don’t forget to share this resource on your Facebook and save it on your favorite Pinterest board so that you can always access it! And if you know anybody who’s about to travel and may need this, make sure to email this page to them!
Eating dairy and gluten free in London is quite easy, as the city really implemented a lot a of measures to make eating out on a gluten free diet as convenient as possible. I’ll tell you all about them at the beginning of this post, but now, like I dis in my other gluten free city guides, I want to share a handy map that you can save on your phone to go try some of the most amazing gluten free food in London!
This selection combines the places I personally tried whit some of those that were recommended to me by my readers and followers on Instagram, where I also saved my gluten free London adventures in a Story Highlight so you can always access that content! ENJOY!!!!
GUIDE: Dairy & Gluten Free in London
Going back to the amazing food regulations on labeling I found in London, here’s a few examples.
Fast food chains, like Pret A Manger, Nando’s or Wasabi, clearly list a all of the allergens contained in their already prepared food so you don’t have to ask the staff!
During my time in London, I would just stop by and grab something from the shelves or the refrigerated display without even worrying about contamination issues, as the food is individually portioned and packaged. Grabbing a quick gluten free granola and acai bowl from Pret A Manger or an dairy a and gluten free Thai green curry from Wasabi, was a very convenient and fast solution! And if you get it with no dressing or sauce, even the famous rotisserie chicken at Nando’s is gluten free and absolutely delicious!!
And here’s another example that’s even more impressive. You know Londoners go crazy about their gourmet food markets. Every neighborhood has one on different days of the week, and it’s really fun to visit them all and have a taste of the various types of cuisines they offer.
Well, the good news is that you can safely eat gluten free in London even just by strolling by the numerous stands of its food markets, as all the allergens are listed in front of each dish!
Food Markets with Dairy & Gluten Free Options in London
Borough Market is probably the most beautiful and scenic market I visited in London. Here I found some amazing dairy and gluten free options: from the Thai coconut pancakes you see in the photo, to an amazing gluten free Indian dosa stand and a whole gluten free dessert stall from Free From Bakehouse!
This is another fun food market with gluten free options to visit on Sundays. The favorite food I tried was by far this stack of grain free pancakes (which are also Autoimmune Protocol – AIP friendly) at the Osu Coconut’s stall.
What I love about them is they are exclusively made with coconut products: coconut flour, meat and water in the batter, and coconut milk and coconut sugar in the caramel glaze. And even the berry sauce on top is simply made with a blend of coconut water and fresh berries. Go try it! This is a must!
2 Locations: 2 Charlotte Place, London W1T 1SB & 267 Upper Street London N1 2UQ
Beyond Bread has an amazing variety of fully gluten free products, even though (unfortunately) not so many of them are also dairy free. For this reason, I wasn’t able to try their infamous croissant (which is what I went there for)… but I still enjoyed their delicious multi seed bread!
At Free From Bakehouse, I faced the same problem I encountered at Beyond Bread: many of the items they offer, while being fully gluten free, contain dairy and I was not able to try them. In any event, their variety of sweets is pretty impressive and some of the items can accommodate customers with dairy allergies as well!
Some Gluten Free Highlights from my Trip to London:
Here are some of the most delicious free from foods I tried in London. For a complete list of places that are gluten free in London, make sure to check out (and download) the map at the beginning of this post!!
DESCRIPTION:1. Pandan Leaf Ice Cream with Honeycomb from “Chin Chin” ice cream, 2. Breakfast plate from “Farm Girl cafe”, 3. Mango Sticky Rice from “Patara Thai”, 4. Chestnut Truffle Tagliatelle from “Leggero”, 5. Brownie with Matcha Cream from “Leggero”, 6. Charcoal Hazelnut Latte from “Leggero”.
Did you enjoy my guide about dairy and gluten free in London? Did I miss anything? Please, let me know in a comment below, and if you are looking to eat gluten free in other cities around the world, make sure to check out my other gluten free city guides!!
As always, please make sure to share this article on your Facebook and Pinterest so that more people can see it and that you can easily find it when you need it!!
Lots of love!
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