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.
Pizza is a treat in our home, and we have it for dinner in the weekends with a glass of red wine. So far, crust has always been the same, I make it with the Simple Mills pizza crust flour mix (lectin free, gluten free, grain free), but I always try to spice things up with the toppings. This past weekend I was set on trying a combination of salmon and tarragon, and because my husband was not sure if he would like that, I also made a more classic prosciutto one.
Carbonara is one of those classic pasta dishes that everyone likes, it is a super simple recipe, but many don’t know that and assume there is a lot of cream in there to make the sauce. My favorite source of classic recipes is Jamie Oliver – I love how much he respects the food and loves cooking, and has the same passion for good food as Italians have. So I’ve learnt many tricks from wathing his videos, inclusive some for making carbonara. A super simple recipe to make Plant Paradox compliant, if you have access to a grain free pasta, or can make it at home.
And a hint of bourbon. I rarely make a birthday cake, mainly because they are too big for our small family, and hard to eat it all. We shared this one with friends. But, it was my husband’s birthday on the Easter Sunday, so I thought this is a perfect occasion for a birthday treat. Plus, is almost strawberries season. Be careful though, strawberries are #1 on the 2018 dirty dozen list (that means they are loaded with pesticides) so only buy organic / local from a trusted source and wash really well.
There is something about this Mediterranean combination of ingredients that really appeals to me, and I’ve done a similar bread before with wheat flour, but I wanted to test a grain free, lectin free version. First time I shared a version of this bread I made a mistake and forgot to add the extra virgin olive oil under the ingredients lists. I was on vacation in West Texas with no possibility to test the recipe when I figured out the mistake, so the first day I came back I had to make it again and refine it to make sure everything is accurate. This is an improved version and I’m happy to say is delicious, moist and super nutritious.
Give credit where credit is due. This is not an original recipe at all. This morning, while I visited out local grass fed shop, Burgundy’s Pasture Beef, I also collected an issue of Edible Magazine, the Dallas and Forth Worth edition. At page 18 I saw a mouth watering picture and I knew I had to try and make a lectin-free recipe version, of those amazingly looking croustades. Continue Reading…
Ok, this is not really a recipe, because for once I followed exactly someone else’s recipe. A couple of weeks ago I ordered for the first time the grain free flour mix from California Country Gal and I am not disappointed a bit. I had to wait a long time because first time I ordered I forgot to give my apartment number so it returned and was sent back again. The main reason of ordering this mix was to test a new bread, because a lot of you and the people following on Instagram mentioned their kids and families still love bread and we need a good one for the transition to a lectin free (or at least grain free) diet. But you know, cinnamon rolls sound much more exciting, because priorities. Now really, my husband was joking last night that I should wake up at 5 am and have warm cinnamon rolls ready when he wakes up, and I took it seriously. He loved them.
If it’s Friday afternoon is pizza and red wine time. As usual, my lectin free, grain free, gluten free pizzas are made with Simple Mills pizza dough flour mix, and I’m so happy with it I don’t feel like changing it. But I go crazy with the toppings and try to make it different each time. These days I’m obsessed with Zaatar – after I finally found sumac in one of the supermarkets here in Dallas. I skipped the basil pesto that has been a staple ingredient for my plant paradox compliant pizzas, and made a zaatar mix as a base. Cheese was Buffalo Mozzarella and toppings were Italian Porchetta, and arugula and pickled red onion salad. Everything just goes really well together.
It’s St. Patrick’s Day today and I had to make lectin-free Irish soda bread. It was an experiment because I haven’t tried making my own bread from scratch before, but I’ve baked quite a lot with lectin-free, gluten-free alternative flours and I’ve came to understand a little bit how they work. I had another challenge though for the soda bread, the buttermilk, which is not plant paradox compliant, so I had to come up with a replacement.