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 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.
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…
This lectin-free Asian noodle meal is loaded with veggies, super low carb (thanks to Miracle Noodles), it’s infused with fresh ginger, fresh turmeric and garlic and tastes absolutely amazing. Plant Paradox nutrition at its best.
Two days ago I came back from a road trip in West Texas and had some vegetables in the fridge from before I left, so I needed to make use of them in a creative way. Those vegetables were one bag of riced cauliflower, one big turnip and some frozen spinach. I mixed them with a bag of Ziti from Miracle Noodles for a super delicious, comforty and healthy casserole.
One of the first Plant Paradox, lectin free ‘desserts’ I made was the Shirataki rice chocolate pudding from The Plant Paradox book. I’ve always been really happy with it, but it involved a little few extra steps that were making this dish less approachable. Nothing difficult, but I heard people asking if there is a way to make it easier. Last night I wanted to fix some easy dinner, and didn’t have much in the fridge. I was also craving chocolate (I didn’t have any in some time) so I thought I’d give this recipe a try without following all the steps in the book. It worked!