This lectin free bowl looks only plant based, but it has mini shrimps in it, which you can easily skip to make the dish vegetarian. The dressing has mayonnaise, which again can be skipped for a complete vegan version. So there is a little bit for everyone, and there is enough variety of vegetables to make it delicious and nutritious whatever the version.
Ok, this might be the easiest salad I’ve ever made. If you have the croutons ready, it literally takes five minutes to make, counting washing and drying the kale. An easy healthy fix for any day.
According to Wikipedia, “a Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and served on a bed of lettuce as an appetizer or a light meal.” Sounds like the perfect dish and with minor adjustments lectin free and Plant Paradox friendly.
This tarragon-cranberry chicken I made and shared recently keeps on giving. I usually don’t do much meal prep, but it’s fun to re-cyle and up-cycle and reinvent a new meal every day based on the same core ingredient. Also, making nori rolls has been one of my first experiments when I started the Plant Paradox Program, I guess because I wanted to check if I can still have sushi rolls – or at least something close to the experience of having sushi.
A staple for meal prep, this salad is easy to make and store in the fridge for few days. Can make an excellent base for other dishes or just have it by itself. I like to add avocado, but if it’s made for meal prep I prefer to add the avocado to the dish just before I eat it, otherwise it won’t store well.
I’ve been using pickled red onions on almost all my meals lately, they just make everything taste better without the strong taste and aftertaste onions can have. It’s a simple recipe and you probably can find various of it everywhere online, but I tested few ways of making it and reach something I am happy with. Continue Reading…