Gluten Free Vegan Courgetti Bolognese

Friday, April 21, 2017

This super healthy take on traditional spaghetti bolognese is full of added protein and is vegan-friendly and gluten free!
Gluten Free Vegan Courgetti Bolognese |
Yield: 3
 Prep time:
Cook time:

Gluten Free Vegan Courgetti Bolognese

I have a confession to make. I love vegetables, but I hate courgettes/zucchini. I first tried it as a child, when I had mistaken it for a slice of refreshing cucumber. I wasn't expecting the spongy texture and the acrid taste and I'd been put off raw courgette for life. To this day, if I'm not 100% sure it's a cucumber, my husband is my guinea pig, taking the first bite for me to check which vegetable I'm about to eat. I've got a phobia of raw courgette, y'all. Now cooked courgette? I love it! I can eat it all day. And thankfully, so can my family.

A plate of courgetti with gluten free garlic bread from
Disclosure: This is a sponsored post for Ideal World. I have been compensated for this post, however all opinions remain my own and I was in no way influenced by the company. You can review my disclosure policy in full, here.

Gluten Free Cheesy Spinach Tortellini Broth

Wednesday, April 19, 2017

This quick soup is a refreshing way to celebrate spring and warmer weather!
Gluten Free Cheesy Spinach Tortellini Broth |

Yield: 2
Prep time:
Cook time:

Gluten Free Cheesy Spinach Tortellini Broth

As the weather warms up and we move into summer, it can seem weird to reach for the soup bowls, but trust me. This soup is more a broth and it's light and refreshing with a hint of lemon and fresh spinach. It makes a great springtime lunch option or a light dinner meal, too, washed down with a traditional glass of homemade lemonade.

A bowl of refreshing gluten free tortellini broth on Anyonita Nibbles


For the broth
1 pack Evexia Gluten Free Spinach and Ricotta Tortellini
1 large unwaxed lemon
100 grams Parmigiano Reggiano cheese*
150 grams fresh baby spinach
350ml water
800ml chicken stock
Need a conversion? Use this handy chart.

*Parmigiano Reggiano is not a vegetarian friendly cheese as it uses animal rennet. You can substitute it with either grana padano or pecorino for a similar flavour.

Spinach Tortellini Soup Recipe

I originally shared this recipe back in 2013 using normal pasta. I've always been in love with this soup and wanted to make it again but finding fresh gluten free pasta can be tricky. And then I heard about this gluten free fresh tortellini in a coeliac group and had to try it. You'll absolutely love it! 

Evexia Gluten Free Pasta on Anyonita Nibbles
Here's a bit of a warning, the Evexia pasta is great but it's so delicate, so be gentle with it! It doesn't take much cooking so be sure not to over do it!


  1. Thinly slice the cheese, keeping the rind.
  2. Place the water, stock and rind into a large saucepan and bring to the boil. 
  3. Remove the rind from the stock now or risk having to hunt for it later.
  4. Add the spinach leaves, a little salt and the lemon pepper and cook for two minutes.
  5. Add the tortellini and the sliced lemon and allow to cook for a minute being sure the pasta doesn't break and serve!
A spoonful of gluten free cheesy spinach tortellini broth by Anyonita Nibbles

More fresh Spring dishes:

Single Serve Homemade Lemonade by Anyonita Nibbles

Gluten Free Chicken and Raspberry Salad by Anyonita Nibbles

Gluten FreeViennese Whirls by Anyonita Nibbles

Best Ever Gluten Free Veggie Supreme Pizza

Tuesday, April 18, 2017

This super healthy gluten free veggie pizza adds a touch of the Mediterranean to mealtimes!
The best ever gluten free veggie supreme pizza | Anyonita Nibbles

Yield: 2 medium size pizzas
Prep time:
Cook time:

Best Ever Gluten Free Veggie Supreme Pizza

I don't generally like making best ever claims, but in the case of this pizza, it truly is the best ever gluten free veggie supreme pizza on the entire planet. Let me walk you through this: first you've got a shop-bought gluten free pizza crust that actually tastes one, like a pizza and two, unlike cardboard. Then on top of that you pile on your sauce, three types of cheese, a bit of oregano and the partially-roasted veggies. It's out of this gluten-free world, kids.

Speaking of kids, let me explain why Anyonita Nibbles hasn't been updated very much over the last few months:

Introducing baby Marlow | Anyonita Nibbles

That's right, I'm a mom of two kids now! So apologies for letting the blog stagnate, but I was just a wee bit busy! Okay, now back to the vegetarian pizza that will change your life.

Face down view of a decadent gluten free vegetable supreme pizza by Anyonita Nibbles
I prefer leaving the veggies cut into big, hearty chunks like this; my husband likes it if they're cut smaller. You do whatever you and your family like.


For the gluten free veggie supreme pizza
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
1 cup shredded cheddar and mozzarella cheeses
260 grams pizza sauce
400 grams assorted roasted Mediterranean vegetables
2 Schar Gluten Free Pizza Bases
Need a conversion? Use this handy chart.

Gluten Free Veggie Pizza

She roasts the veggies first and then adds them to the pizza crust before baking again. Recipe available on Anyonita Nibbles Gluten Free

Back in my pre-coeliac days, my go-to pizza of choice was a supreme. There's just something about the jumble of all those tasty, fresh veggies that makes a pizza sing. Any coeliac or gluten-free person will tell you that recreating a tasty pizza that's suitable for us can make you want to slam your head against the wall.

Let me be frank: most gluten free pizza crusts are crap. 
Schar Gluten Free Pizza Base on Anyonita Nibbles
But I stumbled upon this Schar pizza crust after discovering some of their other delicious products and haven't looked back since. Even better, this pizza crust is suitable for those who can't handle dairy. Of course, when I have time, I do like to follow this homemade gluten free deep dish pizza crust recipe, but sometimes, shop bought will do nicely!

Now, before we get to assembling our pizzas, here's a note on the veggies: I completely lazed-out and used one of those pre-assembled veggie trays. But if you can't find one or want to whip it up yourself, inside was: courgette/zucchini, cherry tomatoes, red onions and bell peppers with a wee bit of olive oil.


  1. Preheat the oven to 200c.
  2. Roast the vegetables for 15 minutes, and while they roast, prepare the pizza.
  3. Spoon the pizza sauce over the bases.
  4. Scatter over some oregano, reserving about 1/3.
  5. Sprinkle over the shredded cheese.
  6. Spoon over the partially roasted vegetables.
  7. Sprinkle over the Parmesan and the remaining oregano.
  8. Bake for 10 to 15 minutes, then slice and serve.
Two slices of the best ever gluten free veggie supreme pizza by Anyonita Nibbles

More pizzas to try: