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When I successfully made the lectin-free green plantain granola, I noticed the mixture was quite sticky without having to add any liquid sweetener. So I decided to try green plantain…
I grew up in a country where the stew is the national dish (Romania), and I don’t feel like stew is so much of a precision recipe, it’s more…
Cooking for St. Patrick’s Day is always fun. When I started to explore the world of gluten-free and lectin-free baking, many years ago, the first quick bread I made…
Going down memory lane, these prosciutto di parma sliders was a meal I prepared in my 50th (ish) day of being lectin-free. More exactly on September 30, 2017. It…
A few weeks ago, a fellow Dallas food blogger dropped two words in conversation that immediately caught my attention—tahini and orange. He even dared to say, “It’s better than…
What is life without falafel? I think I had some of the best falafel while living in Dubai, and I will not pretend this one lives up to those.…
Everyone has a pesto recipe, and I’m not reinventing the wheel here. But many of my recipes require pesto, so I have to add it here. Basil pesto with…
The Romanian in me couldn’t resist giving this Eastern European and Mediterranean staple a chance to become a part of the Plant Paradox menu. Despite its reputation of being…
I love gumbo, but since it would be impossible to have a lectin-free gumbo in a restaurant, I tried to make my seafood and okra gumbo. I was not…
Homemade tahini sauce is one of the easiest, creamiest sauces you can make, it goes with almost everything, and it’s so delicious and healthy for you. Drizzle on salads…
Cooking food in the oven is one of my favorite ways in the kitchen. It’s so easy, and I can do something else while the food is in the…
Fromage d’Affinois is a double cream French cheese very similar in taste and texture to Brie, so feel free to go with Brie if you don’t find it. It…