All Recipes/ Breakfast/ Healthy Snacks/ Latest Posts/ Vegan/ Vegetarian

Everyday Little Breads for Your Lectin-Light Journey

I always wonder if there is anyone in this world not loving bread. Is there? I absolutely love bread, although I am lucky I only like very good bread, which luckly is hard to find in our days. Otherwise, I’m not at all tempted by the usual bread you find in stores and many restaurants. In my book – The Living Well Without Lectins Cookbook – I have quite a few recipes for replacements for bread, and from your feedback so far they are quite succesful. But I felt it was time for something new. Something easy to put together, to suit as many lifestyles as possible, to be tasty and have a satisfying texture. And that’s how these flavorful, simple “little breads” were born.

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Articles and Guides/ Latest Posts

Five Day Fast-Mimicking, Vegan and Lectin-Light Cleanse

Hi there! A couple of weeks ago my mom and I decided to do a cleanse. I had traveled quite a lot and eaten out and with the change of seasons we both felt like shaking things up a little bit. So we decided on the five day fast-mimicking, vegan and lectin-light plan outlined in The Longevity Paradox, by Dr. Steven Gundry. We wanted to share our experience in case you are thinking to do the same and have any doubts or questions before you start. As a side note, if you are looking for a low histamine cleanse, this one, although not low histamine by all standards, it is relatively low histamine.

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All Recipes/ Healthy Snacks/ Healthy Sweet Treats/ Latest Posts/ Vegetarian

Lectin-Free ‘Oatmeal’ Chocolate Chip Cookies

It was just an experiment but the result was so good I need to share. For some reason I felt like oatmeal cookies, although it was never something I loved in the past, before my lectin-light diet. According to Dr. Gundry oats are loaded with lectins that can’t even be destroyed by pressure cooking, so using real oats is out of the question. But since I came to Romania, I discovered millet flakes. And even though I wouldn’t make millet flakes a daily staple in any diet, millet is good if eaten in moderation and to replace other much heavier in lectins cereals.

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Articles and Guides/ Latest Posts

My Experience With Too Much Histamine. Diet and Everything Beyond.

It all started one afternoon, in April 2019, when I experienced a panic attack right after my dinner. I must say it was not at all something common in my life, hence the surprise was big, and not pleasant. I was home alone, and I had eaten a super tasty vegan meal, all things I have eaten countless times before. Since then, I’ve been asked so many times about my experience, but I wasn’t ready to write about it. Even the thought of it was triggering me. Plus, “histamine intolerance” is a very confusing topic because is one of those things that not two people agree on it. I didn’t want to add to all this confusion, and I wanted my experience to empower you, rather than scare you. So read on, if you want to hear details about how I handled it, but keep in mind that not two people will experience an “histamine overload” the same. I just hope that by talking about my experience will help you handle the fear and confusion around weird symptoms, rather than give you a yes and no food list, which can vary from person to person.

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All Recipes/ Appetizers/ Healthy Snacks/ Latest Posts/ Sauces and Dressings/ Vegan/ Vegetarian

‘Zacusca’ – A Traditional Nightshade Spread Made Lectin-Light

‘Zacusca’ is a traditional Romanian spread made of onions, tomatoes, peppers and eggplant, that I used to love and I never thought I’d be able to eat again after starting a low-lectin diet. But, never say never, because I managed to make a lectin-light version yesterday and I loved it. BONUS RECIPE: cassava tortillas / flatbreads.

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All Recipes/ Everyday Meals/ Kids Food/ Latest Posts/ Soups

Low Lectin Meatball Soup, Romanian Style. In the Pressure Cooker.

“Ciorba de perisoare” – that’s how we call this meatball soup in Romania. It’s always been one of our favorites, and everytime we come home we ask my mom to make some for us. Technically, in Romania soup is not exactly the term we use for this type of broth, we rather use the Eastern European term “ciorba”. In Romania, a soup is sweet, while a “ciorba” is more or less sour, depending on taste.

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