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.
Since rhubarb has appeared in my local grocery store, I bought it twice and experimented with it. My first attempt to make a dessert failed, although it was still still eatable. It was a good base, but my ratio of crumble to filling was way off, too much crumble, at least for my taste. So this time I kept it to minimum, use pecans (because Texas) and one of my favorite new discoveries, the almond cream cheese from KiteHill.
Sunchokes or Jerusalem artichokes are one of those vegetables relatively new to my diet, which I only discovered after starting the Plant Paradox protocol. Sunchokes naturally contain inulin, therefore is part of the prebiotic plants group. This tuber is infamous for its gassy effects, but I think is rather unfair considering its health benefits, and a problem I have not experienced when I ate them.
While I find it easy now to bake a grain free, lectin free bread, I don’t always feel like it, and lettuce is a great replacement for bread in many dishes. This was what I had for brunch today, my only meal until dinner (which is cooking in the oven and smells amazing).
The Plant Paradox Cookbook by Dr. Steven Gundry was just launched and everyone is already raving about it, plus last time I checked, it was #3 New York Time’s Bestseller. The carrot cake muffins were on my priority list because carrot cake was one of my favorite cakes, and since the Plant Paradox program suggests only raw carrots are ok to eat, I did not attempt to break the rules. And I’m not going to complain.
There is something about this Mediterranean combination of ingredients that really appeals to me, and I’ve done a similar bread before with wheat flour, but I wanted to test a grain free, lectin free version. First time I shared a version of this bread I made a mistake and forgot to add the extra virgin olive oil under the ingredients lists. I was on vacation in West Texas with no possibility to test the recipe when I figured out the mistake, so the first day I came back I had to make it again and refine it to make sure everything is accurate. This is an improved version and I’m happy to say is delicious, moist and super nutritious.
Ok, this is not really a recipe, because for once I followed exactly someone else’s recipe. A couple of weeks ago I ordered for the first time the grain free flour mix from California Country Gal and I am not disappointed a bit. I had to wait a long time because first time I ordered I forgot to give my apartment number so it returned and was sent back again. The main reason of ordering this mix was to test a new bread, because a lot of you and the people following on Instagram mentioned their kids and families still love bread and we need a good one for the transition to a lectin free (or at least grain free) diet. But you know, cinnamon rolls sound much more exciting, because priorities. Now really, my husband was joking last night that I should wake up at 5 am and have warm cinnamon rolls ready when he wakes up, and I took it seriously. He loved them.
One of the first Plant Paradox, lectin free ‘desserts’ I made was the Shirataki rice chocolate pudding from The Plant Paradox book. I’ve always been really happy with it, but it involved a little few extra steps that were making this dish less approachable. Nothing difficult, but I heard people asking if there is a way to make it easier. Last night I wanted to fix some easy dinner, and didn’t have much in the fridge. I was also craving chocolate (I didn’t have any in some time) so I thought I’d give this recipe a try without following all the steps in the book. It worked!
When I successfully made the green plantain granola, I noticed the mixture was quite sticky without having to add any liquid sweetener, so I decided to try a granola bar. First attempt was successful, but I didn’t measure the quantities, so I made it again and wrote everything down. They are super nutritious snacks, great breakfast, excellent for travel and kids’ snack. You can even pack them nicely and give them to your friends or coworkers.
It’s St. Patrick’s Day today and I had to make lectin-free Irish soda bread. It was an experiment because I haven’t tried making my own bread from scratch before, but I’ve baked quite a lot with lectin-free, gluten-free alternative flours and I’ve came to understand a little bit how they work. I had another challenge though for the soda bread, the buttermilk, which is not plant paradox compliant, so I had to come up with a replacement.