When I started this article I had no idea was going to be that long. I thought I can stick to 10 steps, but it turns out, even with the 12 steps I didn’t manage to cover everything. I obviously believe in the power of food as medicine. I truly believe that we are what we eat. But, unless food is also our passion – we are chefs, foodies, food photographers, food producers etc – we should not build our life around food. I call this food freedom – even if I am a foodie, a food blogger and photographer and food is a big part of my life – I still consider food just a tool to keep me healthy so I’ll be able to live my best life and reach my potential.
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.
This lectin-free Italian biscotti is one of my favorite recipes. I used to love biscotti and I had to find a way to bake and eat them again and these are as good. Not too difficult to make, they can be prepared in advance, frozen and had whenever you feel like a crunchy treat. I even take them with me when I go on coffee or tea dates and I have friends who make them and do the same. Continue Reading…
Miso Ramen soup was one of my favorite meals to have in Japanese restaurants but since I started the Plant Paradox lifestyle it’s not something I’ll be able to eat out anymore. So I decided to learn how to make it and enjoy it at home. This lectin-free miso ramen soup is easy to make if you have the essentials: the stock, the cooked chicken and the miso paste. Continue Reading…
This recipe has been in a long queue waiting to be published here. I shared it in June 2018 on my Instagram, but it’s hard to navigate the Instagram after a while and keep track of recipes, so I’m adding it here for easy reference. You can’t live in the States and not know how to make a lectin-free barbecue sauce, right?
You can take the girl out of Romania but you can’t take Romania out of the girl, they say (haha). One of the most iconic culinary habits in Romania, at least if you ask me, is having soup at every meal, except breakfast, but some people even do that (my dad used to). So soup is one food I miss the most. I’ve been wanting to make one Romanian style soup for a while so today, after speaking with my sister and talking about Romanian food, I felt motivated and inspired to make a lectin-free version of the traditional Romanian beef soup.
This article is a continuation of my first 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).
I love okra in all its forms, and today I bought some organic one at Whole Foods, thinking I’ll make oven baked okra chips. But I ended up wanting a more warming meal, and stew was also a perfect way to use my leftover chicken stock I had in the fridge. So lectin-free okra stew it was for dinner.
This salad was born when I discovered the Sea Tangle Mixed Sea Vegetables in Whole Foods. I’m not sure if this is available in other stores, but I’m sure you will find some sort of compliant sea vegetables elsewhere. Just make sure they have no weird ingredients added, they should only need salt. This is easy to put together and works as dinner but also can be packed for a workday lunch.
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.