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Vegetarian

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Sweet Potato Hummus with Roasted Garlic

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.

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Thyme Roasted Mushrooms with Millet Polenta

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.

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Sweet and Sour Braised Red Cabbage

This is another Danish inspired recipe, super easy and although in Denmark is served mainly on special occasions, like Christmas, I don’t see why not having it more often. I personally love cabbage, any type, and I welcome new ways of cooking it. What I love the most in this braised red cabbage is the amazing flavors given by the spices used, especially cinnamon and cloves.

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Cauliflower, Collard Greens and Spinach Creamy Soup

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 a collard greens and cauliflower smoothie, right? But soups, you can add any vegetables you want, cook and blend them and you get some creamy goodness. This lectin-free creamy soup, only plant based, it’s delicious and packs a lot of nutrients.  Continue Reading…

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Citrus and Aniseeds Infused Olives

Let’s take one thing out of the way. I love olives. I’m obsessed with olives. This is a long time love affair, I’ve been obsessed with olives since I was a kid. I could eat so many of them it’s crazy. When I read the Plant Paradox book, at one point Dr. Steven Gundry makes this statement: “all olives are allowed”. That was the decisive moment for me, when I thought I could totally do this.

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Mini Bella Mushrooms Stuffed with Almond Ricotta and Oregano

In case you don’t know what mini bellas are, they are baby Portobello mushrooms. Just making sure because I didn’t know they existed until recently. This is a very easy recipe, plant centered and plant paradox friendly. The stuffing is made with almond ricotta and fresh oregano so these lectin free stuffed mushrooms are also dairy free.

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Grain Free Olive Oil Sesame Cookies

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.

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Healing Vegetable Soup with Kale and Broccoli Sprouts

September is here and so are my cravings for soups. But this healing vegetables soup was actually born from my attempt to pack as many power veggies as possible in just one easy to make and delicious dish. Smoothies, salads and soups are the three easiest ways to combine a big variety of ingredients and have them in one go, but soups must probably be also the easiest on digestion for everyone.

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