I’ve been away from our Dallas home, traveling in Europe, for more than three weeks, and I’m still away while I’m writing this. One of the highlights of this trip were chestnuts. First freshly boiled chestnuts in Romania, then discovering chestnut flour in Denmark. So I’ve been making this lectin free pie with seasonal root vegetables and a mix of chestnut and tigernut flour and I loved it so much I couldn’t wait to share it.Continue Reading…
Fall is here and so my desire to eat more grounding, earthy foods. And even though Dallas weather doesn’t show many signs of fall yet, days are shorter and more inviting to baking. And so my three lonely parsnips I had in the fridge and the small organic fuji apples I bought few days ago found their way to my heart (stomach) through this super delicious and warming parsnip cake.
This article is a continuation of my first lectin-free lunch box feature (Part 1), which is linked below. I started this feature because I always get requests from parents for ideas of meals for their children. I also know that is hard to come up with new meals every day, and keep it healthy and nutritious at the same time. These lunch boxes are lectin-free because that happens to be the lifestyle I follow, but beyond the labeling they are just ideas of healthy food choices for your kids (and for you too).
When I’m out of ideas of what to cook, I ask my husband, and he usually has some random, but inspired requests. This time he said chicken drumsticks and cold potato salad. I had everything I needed so I was happy to comply. This was a great lectin-free dinner, healthy, and easy to make.
Preparing healthy lunches for your family all year round not only requires time and incredible dedication to keeping your family healthy, but it might put your creativity to the test. I remember my mom, who always cooked food at home, from scratch (and still does), asking us all the time: ‘What do you want me to cook? I’m out of ideas.’ Unfortunately we were not of much help, we knew she will come up with something good. That’s why I’m starting a regular feature where I’ll share with you healthy, lectin-free lunch box ideas that will make our lives a little easier.
It has been a tradition in our household to create a new birthday cake on our birthdays. Since my husband loves chocolate and it was his birthday in April, I decided on a chocolate cake this time. And oh my, it didn’t disappoint. Although the looks might suggest something different, it’s actually a pretty basic and simple recipe to put together, so that’s another plus. And it’s grain-free, sugar free and lectin-free cake.
Millet porridge is a great alternative to oats porridge, and this plant-based option will make life easier for those looking for alternatives to egg breakfasts. Also, a gluten-free and lectin-free meal, with infinite possibilities to personalize to your own taste. Millet porridge can easily be a great breakfast or snack for children.
You know you are a food nerd when you are extremely excited about the cracking of a Parmigiano Reggiano wheel and sampling of the heart of the “king of cheeses”. It happened this past weekend at Whole Foods, and I’m in cheese heaven. Those samples were the best piece of cheese I’ve ever had. Since I bought a big piece of Parmigiano that day, I wanted to make something that is hard to find in stores, Parmigiano Reggiano crisps.
You remember the easy Brazilian cheese bread I shared a few months ago? It was so easy to make and so delicious, I feel like you never need any other bread recipe. Well, if you are familiar with the recipe, this one comes from the same source, my dear Brazilian friend who was so kind to share it with me and all of you. Luana’s Brazilian Sun Kissed Bread, or ‘Pao de beijo’ in Brazilian (kiss bread) is a plant-based, dairy-free version of the above mentioned cheese bread.
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.