This sweet potato salad has been one on my first recipes posted when I started my Instagram account, but at that time I didn’t have a website so It was not posted here. But 4th of July is approaching and I got few requests for plant paradox compliant side dished that are not green salads. This is lectin free and vegetarian, and it’s a base that you can play with and make it your own.
It is the blueberry season and we must take advantage of it. I had some organic blueberries in the fridge I wasn’t sure how I wanted to use and asked for inspiration from the awesome Instagram community today and it seemed like a lot of people wanted something with lemon and blueberries. So I decided on making grain free, (added) sugar free, lectin free muffins with lemon and blueberries.
When I started The Plant Paradox program almost a year ago I was on a mission to make fat bombs, or keto cups, because I wanted to keep my dessert tooth satisfied. They are a perfect, zero guilt sweet treat and the easiest thing to make. Doesn’t require baking either and they last a long time in the freezer. And they actually give you energy and nutrients instead of spiking your blood sugar and send you in a spiral of cravings.
My sister just moved to New York City and since she is not yet familiar with all the places she could get her Plant Paradox pantry stocked, she asked for my help. And since I’m doing it for her, I’ll post it here for anyone who is at the beginning in their Plant Paradox journey or have relocated to the US and have the same problem.
These beauties are egg free, dairy free, lectin free and basically made with just three main wholesome ingredients: avocado, hazelnuts, cacao. I’ve made many brownies in the past, but never without eggs, or sweet potato so I decided to give it a try. It worked like a charm and it’s absolutely delicious.
This lectin free Asian noodle meal is loaded with veggies, super low carb (thanks to Miracle Noodles), it’s infused with fresh ginger, fresh turmeric and garlic and tastes absolutely amazing. Plant Paradox nutrition at its best.
Berries are the darlings of the plant paradox program. They are to be consumed in moderation and only in season, like any other fruits, but they are more desirable than most other fruits due to their low sugar content and the incredible benefits. So unless you are following the Keto Intensive Program and / or are insulin resistant, now is the time to enjoy the summer berries. And this lectin free, added sugar free, grain free and extremely easy to make crumble, is a refreshing addition to your diet this summer.
“Finally a meal with sauce!” These were the exact words of my husband when he saw the dish. While he wants everything to be soaked in juices, I don’t mind just eating dry food and I’m happy with just adding extra virgin olive oil. But this is an easy and juicy lectin free chicken meal with Moroccan flavors and just few wholesome ingredients.
Eating and cooking healthy food doesn’t start and stop with the quality of ingredients we use. Changing the food we consume is a big important step, but for optimal health there are other few disruptors we need to pay attention to. In the Plant Paradox book, Dr. Steven Gundry lists the seven deadly disruptors that are wreaking havoc on our gut health: broad spectrum antibiotics, non steroidal anti-inflammatory drugs, stomach acid blockers, artificial sweeteners, endocrine disruptors, genetically modified foods and the herbicide Roundup and blue light. Plastic goes under the endocrine disruptors category, chemicals that interfere with the normal functioning of our hormones.
I’ve been eating hummus for breakfast, lunch and dinner for almost eight years (not really, but you get the idea), so cutting it when I found out nightshades and legumes might be the causes of my inflammation and mysterious weight gain, was probably a shock to my system. But honestly, I don’t really miss hummus, I miss more the experience of dipping (pita bread) in a creamy sauce. I’ve tried the only cauliflower hummus before but I was not really convinced, but this time I’m onto something good.