Pecans are my new obsession. And I don’t even think I knew they existed before I moved to the US, more precisely to Texas. If you ask me, they are the tastiest tree nut out there, and you might already know how much I love home made pecan butter. But Thanksgiving is a week away so I thought I’d try to make a healthier version of this classic recipe.
It’s mid November and we did not expect it, but temperatures yesterday in Dallas were at freezing point, so I decided it’s time to give a lectin-free chili con carne a try. I followed my intuition and did some modifications to the recipe, but the backbone is already awesome and all the credit for how fabulous this dish came out goes to Dr. Gundry.
Sometimes I like to ‘take orders’ from my followers and readers and few of you asked for a lectin-free chicken pot pie. Never had one before, but I had plenty of the more European version ‘vol au vent’ and I was keen to give it a try. The result didn’t disappoint but I let you make it and be the judge. It passed my husband’s test though, which is a big deal.
I won’t take credit for this idea, because it was my sister who made it first, in her attempt to replicate one of our favorite childhood foods, eggplant salad. The salad was not really a salad, but a spread, we would eat it on slices of white bread with fresh tomatoes. And it was delicious. This creamy artichoke spread resembles in texture, but it’s not exactly the same thing.
Ok, I have good news and bad news. The good news is that I made this amazing sweet potato hummus that is finger-licking good, and the bad news is that I might be sensitive to sweet potato. I know, not bad news for y’all, unless that means I’m not going to play with sweet potato as much as I used to.
It may sound fancy and it does taste like a gourmet dinner, but this meal is actually super fast and easy to make. And if you make more of it it works really well as leftovers, either together or separately. Brussel sprouts and chicken go in the oven at the same time and are ready in less than 30 minutes and the cranberry sauce can be prepared while the rest cooks.
It smells like Christmas in my house my friends. This morning I felt like a treat and had some Honeycrisp apples I was planning to use, so decided to re-make an old recipe of Dutch pancake and use the apple as a topping. But then it’s fall, and I have Pumpkin Pie Spice on hand, and had lemons and an orange too, so I decided to celebrate all the season’s flavors.
A lot of the lectin-free recipes I decide to make are born from conversations with people. The seed for this recipe was planted by my sister, a few weeks ago. This is a recipe originating from Transylvania, Romania, and it’s more or less an easier version of the famous Romanian cabbage rolls. Let’s say a deconstructed version of cabbage rolls. And from now on, also a lectin-free one.
These lectin-free sweet potato muffins are delicious. I’ve been considering making sweet potato muffins for a few months now, but sometimes I’m too lazy to think of something new, so I stick with the old good recipes that are tried and tested. Yesterday I was finally inspired and motivated enough to give this idea a try.
This simple yet delicious meal recipe was shared in my first newsletter, sent out last Friday, and since is almost time for the next newsletter, I share it here for easy reference. This meal was inspired by the October issue of Bon Appétit magazine. They always have great ideas for seasonal meals and I love making some of them Plant Paradox compliant.