You remember the easy Brazilian cheese bread I shared a few months ago? It was so easy to make and so delicious, I feel like you never need any other bread recipe. Well, if you are familiar with the recipe, this one comes from the same source, my dear Brazilian friend who was so kind to share it with me and all of you. Luana’s Brazilian Sun Kissed Bread, or ‘Pao de beijo’ in Brazilian (kiss bread) is a plant-based, dairy-free version of the above mentioned cheese bread.
This one sheet pan easy meal was born from another attempt to find ways to eat artichokes. I don’t know about you, but those artichoke hearts – frozen or from a jar – are not exactly the tastiest thing you can eat, and I’m a little bothered by texture. But these prosciutto wrapped artichoke hearts might be the best way to eat them.
Take some green leaves, a lot of extra virgin olive oil, some nuts, a little garlic, add some Italian aged cheese and you have yourself a green sauce that will elevate any dish and will give you those healthy fats and polyphenols you need on a daily basis. The green leaves can be basil, baby spinach, or kale, and oh my, kale doesn’t disappoint.
I’ve been sharing my love for pecans and pecan butter for quite some time, but I took it for granted and never shared the recipe in a dedicated post on this website. This weekend I went to Dallas Farmers Market, and bought fresh, Texas pecans from a farmer, and he had no idea pecan butter is a thing! I just can’t believe that people don’t know about pecan butter, when is in fact the most delicious nut butter out there.
After a few tests I can write this lectin-free scones recipe down and share it with the world. They are tasty, soft, fragrant, perfect for breakfast, snacks, or even gourmet sandwiches. They are also super easy to make, with pretty common ingredients, especially if you are familiar with a gluten/grain-free, sugar-free lifestyle.
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.
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.
It’s the season for cranberry everything. And the only time when we find fresh cranberries in shops, so we better take advantage of it. I made my own cranberry sauce (that was delicious and a holiday hit) but I had to try and mix some of my two favorite flavors: orange and cranberries. And that’s how these lectin-free orange cranberry muffins were born.