This lectin-free Italian biscotti is one of my favorite recipes. I used to love biscotti and I had to find a way to bake and eat them again and these are as good. Not too difficult to make, they can be prepared in advance, frozen and had whenever you feel like a crunchy treat. I even take them with me when I go on coffee or tea dates and I have friends who make them and do the same. Continue Reading…
How is that time of the year again? I’ve made a similar lectin-free sweet potato pie last year for Thanksgiving, and couldn’t wait to re-test it and improve it for this year’s fall season. And I though I’d do it earlier this year to give y’all time to prepare. Move over pumpkin, sweet potato got our back this fall.
These three ingredients energy bites, or call them turmeric macadamia fat bombs, are not only pretty but also tasty and healthy, and super easy to make, lectin free, sugar free. They are made of coconut flakes, macadamia butter and my (NOT so) secret ingredient, the Turmeric Tonic created by the amazing ladies at Further Food.
Not only these cookies are grain free but they are also egg and dairy free and of course, lectin free and Plant Paradox compliant and taste super good. Since I was using organic, Greek, extra virgin olive oil, I did a quick research on uses of olive oil in Greek cuisine baking. I found that olive oil is used for cookies, so I took it as a challenge to make a lectin free version of “Greek-like” olive oil cookies.
Hello friends. This was my birthday cake, totally Plant Paradox compliant, grain and sugar free, lectin free and absolutely delicious. I’ve had my share of carrot cakes in my life, especially while living in Dubai, where for some weird reason, carrot cake was one of the most popular cakes around. I wanted to recreate something as good as the best carrot cake I can remember and I have to say I was pretty close. Continue Reading…
It’s summer and peaches are in season and peaches in Texas are especially awesome, so I’m trying to put them to good use as long as they are in season, with this grain free peach tart that is also lectin free and sugar free. There are many myths out there that you can’t have fruits at all if you are following the Plant Paradox program, but this is not true at all, unless you are on the keto intensive program. Having fruits in season, in moderation and preferably grown locally is just common sense and how it should be. Continue Reading…
It’s not that often I crave chocolate but I do every now and then and I need to fix the craving. I know is my body telling me I need the good stuff in chocolate. I rarely buy ready made chocolate, because the Plant Paradox approved ready to buy chocolates are not that many or something to write home about. So today I fixed this yummy home made sugar free, lectin free chocolate and you can call it fudge if you want.
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.
When I started The Plant Paradox program almost a year ago I was on a mission to make fat bombs, or keto cups, because I wanted to keep my dessert tooth satisfied. They are a perfect, zero guilt sweet treat and the easiest thing to make. Doesn’t require baking either and they last a long time in the freezer. And they actually give you energy and nutrients instead of spiking your blood sugar and send you in a spiral of cravings.
These beauties are egg free, dairy free, lectin free and basically made with just three main wholesome ingredients: avocado, hazelnuts, cacao. I’ve made many brownies in the past, but never without eggs, or sweet potato so I decided to give it a try. It worked like a charm and it’s absolutely delicious.