This one sheet pan easy meal was born from another attempt to find ways to eat artichokes. I don’t know about you, but those artichoke hearts – frozen or from a jar – are not exactly the tastiest thing you can eat, and I’m a little bothered by texture. But these prosciutto wrapped artichoke hearts might be the best way to eat them.
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…
Pecans are my new obsession. And I don’t even think I knew they existed before I moved to the US, more precisely to Texas. If you ask me, they are the tastiest tree nut out there, and you might already know how much I love home made pecan butter. But Thanksgiving is a week away so I thought I’d try to make a healthier version of this classic recipe.
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.
This is more than a recipe, is a healthy and delicious lectin-free dinner idea. When I posted on Instagram our dinner yesterday, I had not planned to write the recipe down, but I got so many requests for recipes for both the salmon cakes and the spinach pesto that I had to retrace all my steps and put it all together.
I usually start my posts with telling you how easy is to make a recipe. Well, I would lie if I said this was easy, and that’s the reason I don’t make it more often. It’s funny because when you look at it seems simple, but when you start spreading everything on the working surface and cauliflower rice is everywhere, well, expect a mess. Did I just talk you out of making this lectin-free sushi rolls recipe? What if I tell you is all worth it?
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…
This plant paradox burger is really good, the best to me, at least until I find a better way to make it. This burger patties can be vegan or not, but even if not it still follows the Plant Paradox guidelines of reducing animal protein, because 90% of this patties are made of lectin-free, plant based ingredients. It’s also super low carb because the bun is a Portobello mushroom.
I think is safe to say crispy chicken wings are my speciality, and I guess this happened because I never liked the ones in restaurants, that are usually too moist and ‘saucy’ for my taste. So I worked on perfecting my technique and I’m really happy with how they turn out every time.