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.
Let’s take one thing out of the way. I love olives. I’m obsessed with olives. This is a long time love affair, I’ve been obsessed with olives since I was a kid. I could eat so many of them it’s crazy. When I read the Plant Paradox book, at one point Dr. Steven Gundry makes this statement: “all olives are allowed”. That was the decisive moment for me, when I thought I could totally do this.
Macaroni and cheese must be the ultimate comfort dish in many cultures, although is not something I had often growing up and I don’t feel the need to have it now. But, for the sake of experimenting and giving y’all some more kids (and adults) friendly recipes, I tried this version and it came out super tasty. This is a grain free macaroni and cheese, but is not dairy free because I used Parmigiano Reggiano and ghee. Which can be totally skipped if you want a complete dairy free option. For the macaroni I used the Ziti shirataki noodles from Miracle Noodle.
Converting classic traditional dishes from different countries and regions to healthier versions, aka lectin free, is my passion. I absolutely love the process of re-creating these type of dishes. Most of the time they are the result of my own travel and food experiences, but sometimes, like in this case, is just being curious about what other people’s favorite foods are. I asked my Peruvian friend to tell me one dish that is signature Peruvian and everyone loves, and by that I didn’t mean ceviche (which by the way is the first dish he named). Continue Reading…
My sister just moved to New York City and since she is not yet familiar with all the places she could get her Plant Paradox pantry stocked, she asked for my help. And since I’m doing it for her, I’ll post it here for anyone who is at the beginning in their Plant Paradox journey or have relocated to the US and have the same problem.
Lately I’ve been cooking and eating mostly leftovers and food prepared ad hoc, but this weekend I really felt like some serious meal prep. So I made these amazing meatballs with a hot kimchi-sriracha sauce I discovered in Whole Foods last night and I’m really happy with how they turned out. Served with cauliflower rice and broccoli slaw.