Mustard greens are not something you easily find in stores, especially if you shop at small stores like I do, but you most probably find a vendor selling mustard greens at the farmers market. We went to Dallas farmers market on Saturday and found a super nice lady from whom I bought the mustard greens, some small and super delicious carrots and a big bunch of daikon radishes with the greens on.
My love and obsession with both Greek and Middle Eastern flavors and cuisines show in this meal. Having lived for eight years in the Middle East (Dubai), both my husband and I want to experience those amazing flavors in our Dallas home regularly, and every now and then we put together a meal like this one. This one pan beef kebabs platter will probably become one of our favorite home cooked meals.
Let’s start this one by saying that tacos must be the most loved food in the world. And I think that besides the taste of a good taco, the reason people love them is the experience of eating them. When eaten at home, it can be a fun sharing experience, and everyone can add their fillings and toppings of choice. And I don’t know about y’all, but I love eating food with my hands. Of course, there are many other popular foods that requite a wrap or a base, such as hot dogs, burgers, rolls or sandwiches. This list includes my favorite lectin-free, grain-free wraps and my favorite ways to use them. They are a blessing if your are following the Plant Paradox lifestyle.
I think one of the most important things for my health I learned by adopting The Plant Paradox way of eating (and living) is how to eat more veggies and how to look for creative ways to incorporate greens and vegetables into my diet. And contrary to what some may believe, my diet is now way more diverse than it was before eating the Plant Paradox way. Creating lectin-free recipes is fun and healthy.
Recently I asked for feedback on Instagram about what you ladies and gentelmen will love to see more on my website in the new year, and some of you asked for more Chinese inspired dishes. I love Asian inspired food, but we all know it is close to impossible to eat Plant Paradox compliant in an asian restaurant. So I made it a mission to create more lectin-free asian inspiried recipes.
If you are reading this, chances are you have started the Plant Paradox protocol and you are confused about what chicken or poultry is Plant Paradox compliant and where to get it from. Or, you are just looking for more ideas on how to make lectin-free, Plant Paradox approved recipes using pasture-raised chicken. I’ve been following the Plant Pardox protocol for 1.5 years (since August 2017), and this is one of the most frequent question I see in forums and on social media. I hope this article will clarify most of your qustions related to chicken and poultry and will help you cook some yummy food.
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?
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.
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.