Are you on a nightshades free diet and you miss mashed potatoes? Well, I believe that this lectin-free purple sweet potato puree tastes much better than your usual potato puree (or mashed potatoes). And it definitely looks better.
Sometimes I take for granted dishes that for me are simple so I don’t consider necessary to make a recipe, but my sister asked for a specific recipe for cauliflower, because she would have no idea how to combine ingredients to make it tasty. So for her I put together this lectin-free cauliflower gratin recipe and I hope some of you will also find it useful, and tasty.
Mashed potatoes is the ultimate holiday comfort side-dish, but if you are on a health journey and avoiding nightshades, what to do? One easy option is to use a sweet potato instead, and some even use cauliflower, but there is something about parsnips and chestnuts that I like, other that they are lectin-free. They are both fragrant and earthy, much more that a potato or cauliflower. Continue Reading…
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.
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.
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.
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.
Miso Ramen soup was one of my favorite meals to have in Japanese restaurants but since I started the Plant Paradox lifestyle it’s not something I’ll be able to eat out anymore. So I decided to learn how to make it and enjoy it at home. This lectin-free miso ramen soup is easy to make if you have the essentials: the stock, the cooked chicken and the miso paste. Continue Reading…