Ideia de café da manhã/lanche estilo comfort food perfeito para aquele dia frio/chuvoso, ou para quando dá aquela vontade de comer um doce, mas com muita saúde!
- Cozinhar 1 xícara de painço com cravo e canela a gosto (por 15 min na panela de pressão; ou por 40 min na panela normal). Dá para substituir por canjica de milho ou aveia também. No caso da aveia, é só preparar como mingau.
- após o cozimento, adicionar 1 lata (BPA free) de leite de côco orgânico puro, uma pitada de sal, stevia ou açúcar a gosto. Por fim, coloque pedaços de côco fresco e canela em pó para decorar e se deliciar! .
Great idea of breakfast / snack - comfort food style -perfect for that cold/rainy day, or for when you feel like eating something sweet, but super healthy!
- Cook 1 cup of Millet with cloves and cinnamon to taste (for 15 min in a pressure cooker, or for 40 min in a normal pan). You can substitute the millet for oatmeal as well. In that case, just prepare it as an oatmeal and follow the next steps.
- After cooking the grains, add 1 can (BPA free) of pure organic coconut milk, a pinch of salt, stevia or sugar to taste. Finally, finish it with pieces of fresh coconut and cinnamon powder to decorate, and delight yourself!
The green smoothie is probably the first thing one makes when going into the #lectinfree lifestyle, and everyone has added their own take to it. I haven’t started with the smoothie simply because at the time I didn’t have a blender. Since I made my first one I’ve been tweaking the recipe until I got something I really enjoy drinking, so I thought I’d share. 🌱💚🌱I fill my Ninja blender with chopped romaine lettuce and baby spinach (about half-half), add one avocado, few stems and leaves of fresh mint, about 3 tbsps of coconut butter, fresh ginger (thumb size), juice from one lemon, about 3 tbsps hemp hearts. I add about 3 cups of water and mix. I usually taste and maybe add more water if it’s too thick. Depending on how much you can drink in one go, this makes about 3-4 portions. I keep it in the fridge for up to 3 days. Someone once called it ‘Green Dream’🌱💚🌱In other news, I’m literally feeling under the weather today, it’s pouring in Dallas and it’s been dark all day. I hope you have better weather where you are ☀️☀️☀️
Pour nous ce midi c'était millet, salade roquette/chou rouge et mayo à l'huile de sésame, et pavé de Bar rôti à l'huile d'avocat! (Ahah j'ai oublié mes chips de plantain sur la photo!) mmmmmh <3 --
Au passage, merci pour ton code promo @mail0ves avec @nu3_fr , j'ai TROP HATE de recevoir ma commande et de continuer à m'amuser! ---
Sinon, RÉVÉLATION AUJOURD'HUI... ! Je viens de regarder le documentaire "Ma vie Zéro Déchets de Donatien Lemaire. Documentaire saisissant, plein de bon sens et d'espoir à voir absolument ! Merci a mon chéri pour cette belle découverte! ----
My crispy baked Parma wrapped chicken thighs (imho) are enough to rival any fast food takeaway fried chicken dish! And the best thing is they are healthy and grain free!
To make this crispy and succulent dish you will need: (serves 2) 🌱4 pasture raised chicken thighs 🌱4 -8 sheets of Parma ham/prosciutto 🌱1 cup of almond flour 🌱1 cup of coconut flour 🌱either some finely chopped ground anchovies or a squirt of anchovy paste/ or a pinch of pink himilayan salt (don't need much at all as the Parma ham is also salty) 🌱freshly ground black pepper 🌱1 pastured/omega 3 egg, beaten in a bowl ➡️METHOD
1. Wrap each chicken thigh in Parma ham.
2. Mix all dry flour ingredients and seasoning together in a bowl.
3.if using anchovies/paste add to the egg and whisk.
4. Dip each chicken thigh in turn in the egg mixture , making sure every part covered in egg.
5. Then toss in the bowl of flour and seasoning and turn until every cm is covered!
6. Place on an oiled baking tray in a preheated oven at 200.c and cook for 30-40 mins checking about 20 mins in to check all ok. 🌱 e voila!
I served this with roasted parsnips, sautéed leeks and crispy oven baked kale. .
Have you heard you should be following a #lectin free diet? As a RD I get asked this all the time. •••••••••••••••••••••••••••••••Here’s a few facts: lectins are found in numerous food staples such as legumes, nuts/seeds, potatoes, wheat/whole grains, #nightshade veggies such as 🍅 as well as peanuts. I don’t know about you but these foods make up a large part of my #vegan diet. •••••••••••••••••••••••••••••••There are numerous circulating theories/recommendations on avoiding all of these foods as there is some research suggesting their role in #inflammation and leaky gut. I however feel avoiding this group of nutritious foods may be too restrictive and likely not feasible long term. Let’s talk about the positives for a moment: lectin containing foods can help our good bacteria in our digestive system, also they may help slow the rate of #cancer cells multiplication. ••••••••••••••••••••••••••••••••With that said is recommended in appropriate amounts that when these foods are consumed to do one of the following when cooking or purchasing a pre-made product: Cook via moist heat method ie boiling/steaming, #fermenting, #sprouting, #peeling, de-seeding. These methods will promote a decreased amount of lectins/starches while promoting improved tolerance and digestion. Added benefits of these methods include increased nutrient absorption, #protein availability and overall improved digestive ability. #vegan#veganrecipes#vegetarian#lectinfree#lectinfreediet#guthealth#leakygut#dietitiankitchen#dietitianswhoeat
Yummy root vegetable soup for dinner tonight. I used to love home made pumpkin soup, and this one I think can replace it successfully for many of us. Full disclaimer: this soup came to life because I was desperate to use my new @allclad soup pot so I gathered every vegetable in the fridge that was a good contender to a creamy soup 😀. So, the following was cut in cubes: one medium red onion, one small rutabaga, 1/2 medium sweet potato, 1/2 big celeriac, 1 big parsnip, 2 big celery sticks, a little leftover fennel stick. All went to the pot with heated olive oil (be generous) + 1 big smashed and chopped garlic clove, one piece of fresh ginger and one of turmeric, chopped, the size of a thumb. I cooked them in the oil and mixed often for about 10-15 mins, added the lid on for half the time. Added few sticks of fresh thyme and a bay leaf, and covered the veggies with hot water. Covered and simmered for about 10-15 mins, or until vegetable are cooked. No need to overcook. Add salt and pepper. Blend. Put back in the pot, add more hot water if it’s too thick for your taste. I added one tsp of nutritional yeast, more salt and pepper and fresh lemon juice to taste. Vegan, healthy, lots of gut loving veggies. Add your touch to it if you feel like, I’ll have some of the leftover chicken next to it. You can add some cream, or yogurt, or even some crispy bacon ☺️. Also a good vehicle to get more olive oil in, you can add when you eat. PS this makes 4 portions.
New! 1-Pot Vegan Mac n’ Cheese 🧀 Thirty minute, tender pasta, gooey, nutritional yeast loaded goodness for your inner child’s heart 💛 Link to recipe in bio!
Hey’all! Yesterday I made an oven roasted (pasture raised) chicken on a bed of parsnips, onion, celery sticks and rutabaga and it came out super moist and crispy so I’m gonna take a note here that I cooked it in a Pyrex round oven dish, at 425F for 1h 25mins. Covered and cooled down for 20 mins. Somehow this was probably the best chicken I’ve made, and I think the dish and the temperature made a difference. I also made sweet potato fries and burnt the first batch 🙈. And, for the first time ever I made a Danish style rémoulade, or tartar sauce, or whatever is called because every single recipe in my cookbooks and online is different. So I just added my own take on it, with a little help from my Danish husband 😊. I made a mayonnaise with 2 yolks, one tsp of Dijon mustard and half-half avocado and olive oil (I made about one cup of mayo). I mixed in a food processor: yellow onion, red cabbage, capers and capers berries, fresh parsley. I started to add some of the mixture to the mayo and mixed. Added grated parsnip (I would have used carrots but didn’t have any). Added 1/4 tsp curry powder and 1/2 tsp dry mustard. Added lemon juice. I kept tasting and adding stuff until I got the taste I wanted. Since we can’t use pickled cucumbers or cornichons, I tried to get the sour / salty flavors from capers and lemon juice. At the end I added about 2 tsp of sheep yogurt. Salt and pepper to taste. I made a separate portions for my husband adding few cornichons - I’m not sure how that tasted, but my #plantparadox compliant version was delicious. Next time I’ll make some measurements, but this is the kind of thing you can freestyle with, because no one seems to agree on a recipe anyway and it comes down to personal taste too. Parsnip will stay the next time, but I’ll add extra carrot and I’m thinking maybe soaking the onion for 10 mins before using in iced water, to take away some of the strength (again, a question of taste). But all in all, this is an excellent, healthy and lectin free sauce for seafood, chicken, sweet potatoes, I’ll use some today on Danish style open sandwiches. 💚
Yes, it’s #plantbased..
Yes, it’s #lectinfree..
Yes, it’s delish!..
Perfect lunch 👌🏼😋
#cauliflower, romaine #jicama#tempeh with tamari-ginger-garlic sauce
Kalau punya masalah cerna seperti saya, makanan bukan lagi sekedar pemuas lidah. Yang paling penting, bisa diterima dengan mulus oleh si alat cerna.. #gerd yang sudah bertahun menemani hidup saya, mengajarkan ilmu penting yang tidak pernah saya dapat di bangku akademik: ‘ilmu tentang memahami diri sendiri’..
Darinya saya belajar.. kenapa saya jadi punya #fibromyalgia#jointpain (masalah sendi) #insomnia#alergi yang tidak diketahui penyebabnya, #moodswings dan banyak hal2 kecil yang tampaknya tidak berhubungan. Ternyata akarnya semua hanya 1 —> gut problems !.
Ini makan siang yang bersahabat dengan pencernaan saya. Jenis sayur juga dipilih yang nyaman di perut, bebas lectin (saya ikut lectin free / less lectin diet): kembang kol (kukus/rebus sebentar), bengkuang, romaine dan tumis tempe (tanpa cabai). Btw, karena tomat (saya pakai di tempe) adalah salah 1 sayur buah yang tinggi lectin, cara olahnya: buang kulit + biji, dan harus dimasak... Tinggal ditambahi saus/dressing sesuka hati, tadi saya pakai stok saus tamari yang ditambah jahe dan bawang putih
Saya belajar bahagia dengan cara sederhana.. karena si gerd, saya belajar sabar.. juga karena dia.. So, tidak ada alasan untuk mengeluh, apalagi sedih.. yakaan? 😊
Turkish one-pan style breakfast 🍳- not even the fact that the main ingredients would be peppers and tomatoes stopped me trying to recreate this classic 😀. We used to have this type of breakfast in Dubai pretty often, and this morning, in an attempt to stop my husband eating something non-compliant, I decided to do something a little bit more decadent (this was our brunch in fact as we didn’t have lunch after it). Plus, my fridge was emptier than ever, and besides eggs, a compliant beef sausage and some spinach leaves there was not much left to work with. So, I sautéed one medium red onion and one garlic clove crashed and chopped together with the beef sausage, sliced (3oz) in olive oil (in a cast iron skillet) until vegetables are fragrant and soft, added about one cup of chopped baby spinach and a handful of chopped, dry cured olives (you can use any), cumin and Hungarian paprika, mixes until wilted. Made 3 nests in the mixture and added pasture raised eggs. Turned heat from medium to low and added a cover on the pan to steam the eggs. Keep on the stove until the eggs are cooked to your liking. Sprinkle dry or fresh parsley, some compliant hot sauce and pepper (I didn’t add more salt because of the olives and the sausages). Serve with a little bit of goat or sheep yogurt and compliant bread if you have - I didn’t but my husband had it with sourdough bread. You can even eat it straight from the skillet. 😋
Munch on a fan-favorite dessert while waiting for our next recipe 💁♀️ Tender cornless cake (it’s like cornbread... but without the corn), with a sweet glaze, salted caramel sauce & coconut whipped cream to top it off 🤤 All sugar-free, vegan, gluten-free, and Plant Paradox friendly! Link to sweet perfection in bio ✨
Cooking home is the best choice, always but sometimes we just need a little break, go out and enjoy being treated. This was my feast after the fast, (and a late Valentine’s treat) and I think we just found the perfect place in Dallas where I can have a good time and where eating #plantparadox compliant is not an impossible mission. ✨I think one of the hardest things to give up when going on this lifestyle is not certain foods per se, but the entertainment, the social part of eating, the going out. But what I noticed now when we go out rarely, is that we appreciate the occasion even more, it means something. It’s also more rewarding, and we feel like we deserved it. At least this is how I feel ☺️. How hard was for you to give up eating out? Do you live in a place where is easy to eat compliant in a restaurant? I wish we can put together a list with restaurants in all cities around the world where it’s easy to eat lectin free or at least low lectin, that would be something right? Maybe you can comment with a place in your city where you go so we can benefit from this knowledge, in case we travel there? I start with adding @watergrill who has 4 restaurants in California (Santa Monica, San Diego, Orange County, LA) and one in Dallas.
34 853 days ago
Today marks 2.5 weeks living the #plantparadox life. So I made a special #lectinfree white pizza using #capello naked crust, olive oil and sautéed garlic, Italian #buffalomozzarella and Italian #prosciutto. Sprinkled with Italian parmesean reggiano, oregano and chives! oh! And a salad made with super greens, carrots and #primalkitchen’s ranch dressing! I’m 11lbs down and feeling good! And I can still eat pizza. Capello’s arrowroot flour crust is amazing! And way better than my first attempt at a cauliflower crust.
Vegan Cauliflower Tikka Masala 😍 Cauliflower is marinated in garam masala coconut yogurt, broiled to golden perfection, tossed with rich spiced tomato sauce, topped with fresh mint chiffonade and served alongside white basmati rice 💛 Check out the post in bio for full recipe, instructions on how to make Plant Paradox-friendly, and more food porn!
Having fun with the little guy this morning #grainfree#lectinfree#bananapancakes#plantparadox#toddlercooking@drstevengundry
Edited to add: use green bananas!!! If you need a little sweetener I recommend 1/4 tsp of sweet leaf stevia
I use an immersion blender for this but you can use a good processor. I prefer to cook these on my non stick ceramic pan but you can also do coconut oil in a stainless or cast iron pan. This recipe makes a lot. I freeze or refrigerate the leftovers for an easy snack for on the go!
6 222:55 PM Jan 31, 2018
When you are only allowed very minimal ingredients you get very creative! #lectinfree Cocoa powder, cricket protein, One egg, something to sweeten it, Ghee, and salt.... #confessiontimewithleah
Where are my fellow #sushi lovers?! It’s my favorite food so last night I decided I’d make it for dinner. Basmati rice (phase 3 #plantparadox compliant), organic cream cheese, wild caught salmon, avocado and seaweed sheets. Easy as pie. Just make sure you have a super sharp knife for cutting! I dipped mine in siracha mayo (love @primalkitchenfoods avocado oil mayo) and coconut aminos. Next time I’ll add some fish sauce to the coconut aminos thanks to a tip from @ekyle92 🌱 Is tonight too soon for round 2?! 🙈
14 574 days ago
Husband has to go on a lectin-free diet to try to heal some gut issues 😯, so I'm back to my meal prepping tricks!🍠🥓🍤🍖🥗🐟🐃🐖🐓 But this time for two... and he is also prepping for a competition in August, so he's got to have lots of carbs & protein. 💪🏼🏆🏋🏼♀️ (But the shrimp is just for me cause he's allergic!!) The lectin free diet protocol is very similar to a strict OG Paleo/AIP diet, so it's not gonna be so bad for me to follow along. Protein on the right, veggies in the left. ❤️Clare .