Flax Crackers – Grain Free
In order to save money on my grain-free/ Plant Paradox way of eating, I decided to make as many things I can myself. I make my own tortillas, bread, crackers etc. and only buy items I cannot make at home or aren’t too […]
Recent Posts
Empanadas: grain-free, lectin-free, delicious!
Sometimes, on the Plant Paradox (lectin-free) way of eating, it can be a bit daunting to try and serve dinner to your family. I found a great recipe for grain free tortillas online and was inspired to create something new with them. One night I […]
New Year, New Way of Eating! Plant Paradox book review
For many years, I have struggled with being ‘mysteriously’ ill from foods I have eaten. It took me a long time to figure out that bell peppers and gluten were making me really sick. After I had a baby, dairy seemed to be a new culprit. So, I started on a journey of better health, which began with a new outlook on foods. (And my blogging career started) Even though I avoided my ‘trigger’ allergen foods, I would still feel ill. Along my journey to better health I watched documentaries, read various articles online and attempted different healthy “diets” and cleanses. But still, I would suffer from illness even with my new-found knowledge. Then, I found the Plant Paradox.
A few months ago I was recommended a book about health, called “The Plant Paradox” by Dr. Steven R. Gundry, MD. I read it and it was eye-opening! I learned about things called “lectins” that are present in certain foods that can trigger digestive upset and various other issues. This book connected many different ideas about health that I knew to be true but seemed un-related. Once I started following the healthy eating guidelines in the book I was “sold”! I highly-recommend this book to anyone. The information in this book is like a owner’s manual for your body. It is amazing!
Now, just to be clear, I was in no way paid to review this book. (my blog does not get that many viewers) I just want to share this information with everyone as a way of helping others who may have similar issues as I did.
Following the healthy way of eating, outlined by Dr. Gundry is not easy at first. Part of the change you will be making is breaking yourself of a carb/grain/sugar addiction and realigning your body’s healthy bacteria to take charge. Once you have achieved this, your body will start losing weight (or gaining weight if you’re under weight) and feeling better. With this way of eating, I lost 15 lbs and improved my fitness. Since having a baby, 4 years ago, I began running as a way of getting fit. But, I was struggling. Now, I am consistently running faster and with greater ease.
So, moving forward, I will be sharing recipes that are inspired by the Plant Paradox diet and my new way of life. I have also purchased a Crock Pot Multi-Cooker to play with! I hope that by sharing my experience, I can help others to become healthier and live a better life as a result.
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Mexican Red Rice
Mexican Red Rice (Arroz Rojo) Gluten and Dairy Free I love Mexican food because it can be a really delicious way to eat gluten and dairy free. For that reason, taco Tuesday is a regular occurrence in our household. Plus, Mexican food can be an […]
Hoisin Sauce Meatballs Recipe
I like to keep my pantry well-stocked with gluten-free condiments. Hoisin Sauce is one of the condiments I find very versatile. Often, I use Hoisin sauce for marinades, so I tried using it as an ingredient in meatballs. I think it works pretty well! When […]
Chocolate Chip Peanut Butter Cookies
Lately I have been obsessed with baking these cookies. So, of course I thought I should share the recipe! I like my recipes simple and delicious. It helps if my preschooler likes it too.
I found this gluten free recipe on the Whole Foods Market website. I was a little skeptical since its “flourless.” But, after baking them, I was sold! The texture is perfect, you would never guess they are gluten and dairy free. Honestly, the hardest part is finding dairy free chocolate chips (and you can omit them from the recipe if you’d like). You probably have everything else in your pantry. As far as gluten and dairy free cookies go, these are the easiest to make.
Ingredients:
1 Large Egg
¾ Cup Sugar
1 teaspoon Baking Soda
1 Cup Creamy Natural Peanut Butter
½ teaspoon Pure Vanilla Extract GF
1/3 Cup Chocolate Chips (I like Enjoy Life brand mini chips)
a pinch sea salt
Instructions:
Preheat the oven to 350 Degrees F. and line a baking sheet with parchment paper or liner.
In a mixing bowl: beat egg, sugar, baking soda and vanilla extract. Stir-in the peanut butter and pinch of salt.
Drop the dough by teaspoon (doesn’t need to be exact). Roll into a ball then press lightly with a fork to flatten and make cross-hatch marks.
Bake 10 minutes until lightly set. Let cool a couple of minutes on the sheet before removing to cool on a rack.
Southwest Style Quinoa
I found this great recipe for Quinoa and black beans on Allrecipes.com. I had tried a few other recipes to make quinoa in the past, but they didn’t turn out as tasty as this one. I was really impressed by the fresh flavors of the […]
Drop Biscuits – Gluten & Dairy Free
One evening I tried making some biscuits from the recipe on the gluten free Bisquick box. But, the mix included sugar, which made the biscuits taste more like a scone or something. So, I never made them again. I mainly buy the gluten free […]
Simple Hash Browns – Gluten & Dairy Free!
I love to eat some good carbs after a run and hash browns are one of my favorite carbs. These are seriously simple you almost don’t need a recipe, but I thought since I make these pretty frequently, I should share.
The “secret” to making hash browns from scratch is to squeeze the juices out of the shredded potato and onion. I use a low-fuzz kitchen towel and wring the juices out. I don’t enjoy my towel smelling of onions afterwards, however, there is a really easy way to remedy this. To get your towel smelling fresh again, soak it in vinegar water for a few minutes then wring it out and add it to the clothes washer.
Ingredients:
½ Cup Grated Onion
2 Medium Grated Potatoes (I like Yukon Gold variety, makes approximately 2 Cups shreds)
2 Large Eggs
½ teaspoon Salt
½ teaspoon Garlic Powder
½ teaspoon Chili Powder
1 Tablespoon Olive Oil (approximately)
Instructions:
Grate the onion and potatoes (no need to peel the potatoes if using a thin-skinned variety like red or yellow). Wring the shreds out using a low-lint kitchen towel.
Place the shreds in a large mixing bowl, mix-in eggs, salt, chili powder and garlic powder
Heat your non-stick skillet to Medium/Low. Once it’s hot, drizzle with olive oil and grab approximately ½ Cup of mixture and place on skillet then flatten it to ensure even cooking and consistency. Flip when well-browned. Add more oil as necessary. (make sure to cook until the center is soft and not raw/ crunchy).
Enjoy!
Slow Cooker Beef Stew
It is so nice to have a hot meal ready for you when you get home… especially if its healthy and tasty! If this sounds good to you, break out your slow cooker and give this recipe a try! I like to […]
