Blog - Page 2 of 3

Post-workout pasta recipe: protein-packed, quick & tasty

by Leaves | 24 Aug, 2015 | Cooking, Healthy, Low GI, Training

So you just finished an intense training session. You feel great and accomplished, today it went particularly well. Now all you want is to get home and have a well deserved meal that will restore your body’s energy with delicious wholesome food, because you know...

Parmesan, the king of all cheeses

by Pamela Mangone | 21 Aug, 2015 | #PastaMagic, Tradition

Just a little sprinkle of Parmesan While you were sprinkling grated Parmesan cheese on top of your pasta dish, you may have wondered where this intriguing cheese originated. It comes from the Italian Food Valley aka the Emilia Romagna Region. Even more precisely, it...

5 minute delicious and healthy pasta salad recipe!

by Pamela Mangone | 19 Aug, 2015 | #PastaMagic, Cooking

Elbows, mango and avocado pasta salad We are so happy that summer is still here and tonight we want to have dinner in style with a quick and refreshing pasta salad! This recipe is so exciting, we cooked it very often during the summer because is so simple and yet so...

Pasta starter ideas: try our Gazpasto, fresh and innovative

by Leaves | 31 Jul, 2015 | #PastaMagic, Cooking, Leaves

Back in Ireland after 2 beautiful weeks in the Basque Countries. As it happens when you are back from holidays, feelings are mixed, torn between the memories still so vivid of the sun, the sea, the family time on one side and the excitement of getting back to work...

Top 5 Plants for great Pesto Sauces

by Pamela Mangone | 23 Jul, 2015 | Cooking, Healthy

Pesto in a nutshell You have probably guessed right, the word pesto is Italian! It’s a contracted form of pestare, which means to crush or to pound. It refers to the traditional method of preparation of crushing the garlic and the herbs with marble mortar...

Healthy and delicious Bolognese sauce?

by Pamela Mangone | 12 Jul, 2015 | #PastaMagic, Tradition

Since a few weeks we’re having the pleasure to work with Pamela, our extremely helpful Italian intern. The very moment we found out she comes from a little town close to Bologna, we knew we needed to hear all she had to say about one of the world’s most...

Buckwheat is not a grain…it’s related to rhubarb!

by Pamela Mangone | 5 Jul, 2015 | #PastaMagic, Healthy

Buckwheat, the revelation Yes, you read correctly. Buckwheat is actually related to rhubarb and not to wheat. So, why is it often mistakenly placed within the cereal family? Because of the appearance, nutritional components and wholesome nutty flavour of its seeds....

Gluten? Gluten-free? What’s it all about?

by Roz Fraser | 25 Jun, 2015 | Healthy

What is gluten anyway? Gluten is the elastic protein in wheat, rye, spelt and barley. It helps baked goods to rise and gives them their spongy texture. It’s the glue that stops pasta from breaking and gives loaves of bread a chewy texture. Where is it...

Why Protein?

by Pamela Mangone | 16 Jun, 2015 | Healthy

High in Protein – the new trend For years, shoppers everywhere have been bombarded by facts and figures on calories, carbs, fat, omega 3. But now we are increasingly focusing on something else – Protein! We are looking for more and more of it in our diets and...

Three tips for a low GI diet

by Leaves | 8 Feb, 2015 | Low GI

Last Tuesday I went to my regular clinic with the diabetes nurse and as it often happens on these occasions, I took a moment to think about how everything changed around 10 years ago when I was diagnosed with Diabetes Mellitus Type 1. It would probably take a whole...