Nourishing food that is always lectin-light, sugar-free and gluten-free.
These salmon cakes are crisp on the outside, tender on the inside, and packed with fresh herbs, vegetables, and healthy fats. Served with a vibrant spinach pesto and creamy…
Did you know you can make delicious low-carb sushi rolls at home using cauliflower rice? These homemade keto-friendly, lectin-free sushi rolls offer a fun culinary experience and provide a…
Sweet and Sour Red Cabbage is a beloved go-to side dish for festive meals in Denmark and across Scandinavia. Since my husband is Danish, I had fun converting this…
These are some of the best meatballs I’ve ever made, and no wonder Scandinavian people love their meatballs so much. Recipes vary depending on the countries they come from.…
I love my salads to be colorful, textured, and easy to make. This lectin-free, nutritious beet and jicama salad is made of four main ingredients: raw red beets, raw…
There are two easy ways to eat a lot of veggies at one time: smoothies and soups. Smoothies are a little restrictive, as you can’t make collard greens and…
What’s better than olives? Citrus marinated olives. As an olive lover, I’m always happy to explore new varieties and find ways to include them in my diet. Infusing olives…
Looking for a delicious and healthy appetizer that’s both vegan and lectin-free? Look no further than these vegan ricotta stuffed mushrooms! Packed with protein and flavor, these savory bites…
Can you eat healthy and feel like you had a treat? My answer to this question will always be Yes. Take these oven-baked sweet potato wedges. They are nutritious,…
This healing vegetable soup is as simple and nourishing as it gets — a variety of fresh vegetables, herbs, water, salt, and pepper, with no cream, milk, or pre-packaged…
A precious gift from my Brazilian friend Luana and her aunt Jovita, this authentic, easy recipe for Brazilian cheese bread, Pao de Queijo, is such a great gluten-free and…
Who is eating avocado daily? I do and sometimes I’m bored with all the classic ways of eating it. This morning, while reading the new Special Issue of National…