The Hungry Warrior- a gluten and dairy free fabulous life

Munichmom has had the pleasure of meeting a special Munich based food blogger, Shabnan. Here is our interview.

MM: Munichmom

SS : Shabnam Shameli

MM: Shabnam, please do tell us a little bit about yourself and your blog . What was the inspiration?

SS: My name is Shabnam, I’m a 34 years old Persian-German living in Munich. I’m an Art Historian working for a large TV production company and in my spare time I love to cook, take pictures of it and write about it on my blog. I’m also known as , the name of my blog which I started in October 2015. If you have followed my food blogging journey, you have stumbled across my health story as well. I have Ulcerative Colitis, an autoimmune illness, that has changed my life. In my recipes i combine both my passion for cooking and the needs of my body, meaning I have banned certain foods out of my diet but without sacrificing flavors and taste. My wish is to encourage people, with or without an autoimmune illness, with or without intolerance, to eat both healthy and delicious!


MM: What are the challenges of a gluten free diet in everyday life? And what are the advantages?

SS: Although I have been cooking since I was 8 years old, it wasn’t easy for me to switch to a gluten and dairy free diet because I encounter challenges on a daily basis. Even though I buy most of my groceries at a health food store, there aren’t that many options, that also taste good, for people like me. So I make a lot of the things I eat from scratch and use little ready-to-use products. For instance, I can’t simply go to a bakery on the way to work and grab a sandwich or pretzel  or even a cappuccino for breakfast like most people do. But these challenges also encourage me to eat as fresh and healthy as possible. Which is the positive side of my diet and honestly, I love that!


MM:  Gluten free has become a way of life, also for people who do not have a physical gluten intolerance. You are a very well traveled and quite international: how have you lived this new trend in different countries?
SS: Hmm, it’s not easy for sure. You have a lot of options in bigger cities of course but once you figure out all the things you CAN eat rather than what you CAN’T, it’s fairly easy anywhere you are! I also take certain groceries with me on my travels. For instance when I’m traveling in Germany, I take a few cartons of my favorite nut milks with me for my coffee. And I always have nuts and dried fruits in my bag. That way I can snack while searching for a good spot to eat and I don’t get too hungry in the meantime

MM: 4 What are your favorite gluten free restaurants in Munich?

SS: I love Gratitude on Türkenstraße. The food and service are fantastic and they are very open and friendly to one’s intolerance and needs. I also love how you see all sort of people there: young, old, hipsters and old-fashioned folks I guess veganism and intolerance unite the world nowadays.

MM: Shabnam, would you share with our readers your favourite recipe?

SS: Oh I have so many favorite recipes but since I love Zoodles for a quick, healthy and delicious lunch or dinner, I will share my recipe served with a fresh, summery avocado sauce with 4 different herbs and one of my favorite spices called sumac:

4 Herb & Sumac Avo Zoodles

INGREDIENTS {serves 2}

4 medium sized zucchinis

1 1|2 – 2 avocados

A small bunch of each:



Coriander {cilantro}

Lemon basil {thai or sweet basil}

Zest of one organic lemon plus a bit of the juice

1 1|2 – 2 Tsp ground cumin

1 Tsp ground coriander

1 Tsp ground sumac

1|2 Tsp salt

1|2 Tsp black pepper

1 1|2 Tbsp olive oil

1 handful cashews {soaked overnight or quick soaked with boiling water for 1 hour}



1| Take the avocados out of their skins and put them in a blender along with the herbs {rip them apart a bit with your hands}, spices, lemon zest and juice, salt and pepper, olive oil and the soaked cashews. Give it a good whirl until you have a thick and creamy sauce. Set aside.

2| In a large pot bring water to a boil and salt it like pasta water. Wash the zucchinis and cut the ends. Run them threw a spiral slicer and toss them into the boiling water for one minute.

3| While that is happening, put some ice and water into a large bowl. Drain the zoodles after on minute and immediately toss them into the ice water for a few seconds. Put them back into the colander and drain the rest of the water.

4| Put the Zoodles into a bowl and add some of the creamy avo sauce to it and toss well. Put a good amount on each plate and sprinkle with some nutty hemp hearts.

5| Dig in with some crunchy bread.


Put the leftover sauce into an airtight container and store in fridge for a couple of days. Or you can also make this for 3-4 servings





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