There is something about shakshuka that screams comfort, taste, lazy but gourmet mornings. It’s simple but festive at the same time, it’s nutritious and easy to make, it’s sharable. We had this particular one for our Christmas day brunch, and it hit all the spots. And of course is plant paradox friendly and lectin-free.
This must be one of my favorite lectin-free recipes I adapted in a while. I mentioned in a previous post that I have more of a green tooth these days, and whenever I find a delicious way to get a lot of greens in one meal, I’m super happy. It’s a fast, inexpensive, nutritionally dense and anti-inflammatory dish, and doesn’t require precision. And it was a hit even with my husband who usually has to be tricked to eat more greens. Sound familiar?
I am more motivated these days to create savory, every day healthy dishes than baked stuff. Partly because I have enough really great recipes for sweet treats, and partly because I have a green tooth these days more than a sweet tooth. But, holidays are here and I just have to have some cookies on my table. So I created these lectin-free butter cookies today, and the dough can be used in different ways. My favorite ones are the thumbprint raspberry cookies.
Who said comfort food can’t be healthy? Or that healthy food has to be boring or tasteless? My mission is to prove you anything can be made Plant Paradox compliant, and this lectin-free boeuf bourguignon is the living proof. A perfectly healthy and comforting stew for the whole family.
Do you want to adopt a healthy(-er) lifestyle, eat better, feel better but you are confused and overwhelmed by all the information out there, some of it even contradictory? Well, that was me 1.5 years ago, before I started the Plant Paradox program, in August-2017, so I totally get it. I was in my late 30s, in fact in 2019 I’ll be 40, and although I was relatively healthy all my life (or so I thought) the past few years I started to have all sorts of problems I was puzzled about: gaining weight and looking puffy despite eating ‘well’ and exercising, doing yoga, being active in general. So what was I doing wrong?
I just spent a long weekend in New York City, and after eating several days in a row at one of my favorite healthy restaurants in the city, The Little Beet Table, I decided to try and recreate one of my favorite meals I had there: Brussels Sprouts and Sweet Potato Wedges.
I made these beauties yesterday with a friend of mine. I absolutely love purple sweet potatoes, going but the name Stokes Purple here in the US, and I made a lot of crazy stuff with them, but never attempted a cookie. Yesterday was National Cookie Day and although it wasn’t planned, it was quite fitting to the occasion. I not only love these purple sweet potato cookies because of how pretty they are, but they are a great way to eat resistant starch that is cooked and cooled, which is really smart if you want to triple the benefits for your gut health.
Please don’t run away when you read the name of this cake. It sounds like a lot is happening but it is actually a super easy one to make. It tastes delicious and of course, it’s a lectin-free carrot cake, which can be adapted to your specific occasion. Mine was simply stuffing my face with cake with no particular occasion, but you do you.
Sardines might look like a humble food, but they are a nutritional powerhouse. Rich in Omega-3s, sardines are an abundant source of EPA and DHA (what you usually look for in fish oil capsules) and an affordable source of quality protein. That’s why I’m in a mission to contribute to making sardines a staple for those following the Plant Paradox diet.