Sunday, May 31, 2020
FauxTato Cauliflower Salad - to try
FauxTato Cauliflower Salad
1/2 head cauliflower, cut into small florets (roasted then chilled)
Celery, chopped
2 Hard boiled eggs, chopped
Scallions, chopped
Capers
Dill
Dressing:
1 cup avocado oil mayo
1 tsp apple cider vinegar
1 tsp sweetener of choice
Sea salt
Monday, May 25, 2020
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Plant Paradox Vegan
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Sunday, May 17, 2020
Dr. Gundry's Lectin-Free "Potato" Salad
- 1 head cauliflower, cut into bite-sized florets and steamed until tender
- 2 turnips, peeled, quartered, and steamed until tender
- 4 hard-boiled pastured eggs, chopped
- 2 ribs celery, minced
- 1 red onion, minced
- ¼ cup minced dill
- ¼ cup minced parsley
- 2 Tbsp apple cider vinegar
- 1 ½ cups Gundry-approved mayo, or unsweetened coconut yogurt
- 1 Tbsp yellow mustard
- 1 tsp celery seeds
- ½ tsp sea salt
- Juice of ½ lemon
What to Do:
- In a large bowl, gently toss together steamed cauliflower, steamed turnips, eggs, celery, onion, dill, and parsley. Set the mix aside.
- In another bowl, whisk together the vinegar, mayo or yogurt, mustard, celery seeds, sea salt, and lemon juice to make a thick dressing.
- Next, fold the dressing in with the vegetable mix until your veggies are evenly coated — if needed, add a little water or coconut milk to thin it out. And then, it’s ready to go.
IN THE END…
Summer doesn’t have to be a bummer because you’re living lectin-free. You can serve this summer salad as a flavorful side dish at any barbecue! Your guests will love it — and they won’t even know it’s lectin-free.
Vegetable Fritters - To Try
Succulent vegetable fritters I love it when I hit a home run! You know, when you take that first bite and the texture and flavor are just right. The outside was crispy, a great feat since this was flourless. The inside was perfectly cooked and melted in my mouth. Literally, probably the crumbled goat cheese. It was a great outcome because I adlibbed as I went. I put all the ingredients in a bowl, then mixed eggs in the blender and poured them into the other ingredients, then scooped a heaping spoon into the pan and fried three at a time in avocado oil. The eggs started to spread out, as they began to set, I urged them back to the thicker part of the fritter. Topped off with sliced scallions and raw beet kraut. (Notice no additional salt sine the Seitenbacher veg/broth & seasoning was salty).
~ Susan Kaufman Fleisher
1 medium onion chopped
2 Tbsp dried minced onions
4 med. lg. mushrooms, chopped
4 whole pastured eggs
4 additional yolks
1/2 bag frozen riced cauliflower
3 oz goat cheese crumbled
2 cups arugula
2 tsp veggie broth
1 Tbsp coconut milk
Avocado oil for frying
Scallions (garnish)
Why Breakfast is NOT the Most Important Meal
(+ a healthy muffin recipe)
PLEASE SHARE WITH FAMILY AND FRIENDS:
For decades, the food industries have wanted you to believe if you skip breakfast, you might put on weight or lack energy in the afternoon. But, truth be known – health research has shown missing a bagel or a bowl of corn flakes first thing in the morning doesn’t actually lead to putting on weight, health concerns, or fatigue.
Think about it: our ancestors never rolled out of bed to a bowl of cereal. They had to go out and hunt or forage for it first—that probably meant more like their first meal was late morning or lunchtime.
Now, the purpose of breakfast is to break the fast, right? And that should happen when your body tells you it’s hungry.
So, my advice – if you’re hungry, eat breakfast. If you’re not, wait until you’re hungry. You can start with lectin free pancakes.
THE MYTH OF BREAKFAST
Turns out, these ideas about the importance of breakfast are a myth started by the food companies as a way of getting Americans to eat grain products and drink orange juice. But, there’s a problem with eating dry cereals, waffles, or French toast for breakfast. They are loaded with lectins and sugar.
And juices?
They’re pure sugar! And when you eat the combo for breakfast, they’ll spike your blood sugar. When this occurs, of course, you’ll stay hungrier throughout the day. And you’ll likely feel a bit weaker too. So, you’ll just keep eating.
THE RIGHT WAY TO EAT BREAKFAST
So, at whatever time of day you choose to break the fast, you should try to let your breakfast do two things –
1. Deliver healthy fats to your body
2. Deliver healthy greens to your body
2. Deliver healthy greens to your body
If you’ve seen the video on my New Food Pyramid, you’ll know these two groups of food make up the base of the pyramid – they’re the most important foods you can eat. The Dr. Gundry food pyramid article is a must-read.
In order to help get more greens and healthy fats into your diet, I’ve developed a recipe for delicious …
“GREEN” EGG-SAUSAGE MUFFINS
I love this recipe. It’s so simple, so tasty, and so easy to take with you for a day on-the-go. You’ve got to try it!
Now, you’re going to want to make sure you find Diestel Farms Turkey Italian Sausage or Turkey Chorizo. Diestel Farms uses pastured turkey, and you can find it at Whole Foods or other health markets.
If you prefer to make vegetarian “green” muffins, substitute Quorn Grounds for the turkey sausage.
There’s no need to fry them, so you can skip step 2 below. Instead, briefly defrost and add to the spinach-egg mixture with 1 teaspoon fennel seeds.
WHAT YOU’LL NEED:
- 1 pound Diestel Farms Turkey Italian Sausage, Turkey Chorizo, or Quorn Grounds
- 1 10-ounce bag chopped organic frozen spinach (or chopped kale)
- 5 pastured or omega-3 eggs or VeganEggs
- 2 tablespoons first-pressed extra-virgin olive oil or perilla oil
- 2 cloves garlic, peeled, or 1 teaspoon garlic powder
- 2 tablespoons Italian seasoning
- 2 tablespoons dried minced onion
- 1⁄2 teaspoon sea salt, preferably iodized
- 1⁄2 teaspoon cracked black pepper
WHAT TO DO:
1. Heat the oven to 350°F. Line a standard size 12-cup muffin tin with paper liners (not-essential).
2. Crumble the sausage or chorizo and put in a non-Teflon or castiron frying pan. Cook over medium-high heat, stirring frequently, until browned, about 8 to 10 minutes. Set aside.
3. With a sharp knife, poke small holes in the bag of spinach, put in a microwavable bowl and place in the microwave on high for 3 minutes.
4. Cut a tiny edge off the corner of the bag, and squeeze as much water out of the bag as possible.
5. Place the drained spinach, eggs, olive oil, garlic, Italian seasoning, onion, salt, and pepper in a high-speed blender and pulse/ blend for about 1 minute, or until thoroughly mixed. Transfer to a large bowl and stir in the sausage until well mixed.
6. Fill the muffin tins to just beneath the rim. Bake for 30 to 35 minutes, until the tops start to brown. Remove from the oven and let cool before removing individual muffins from the liner.
Vegan Version: You can substitute 5 VeganEggs for the eggs and 1 block of tempeh, coarsely chopped, for the sausage, adding 1 teaspoon fennel seeds.
And to serve yourself or your family all week, just keep the leftovers in a covered glass casserole dish in the fridge or wrapped in wax paper in the freezer.
It’s easy to reheat the frozen muffins – just pop them in the microwave on high for 1 minute or until warm/hot to the touch. Or simply carry one to work, and it will defrost by lunchtime. Peel off the liner and enjoy!
For step-by-step instructions, and to see for yourself how easy it is to make these delicious muffins:
Watch the Video Here
Saturday, May 16, 2020
Blueberry Lemon Curd
The Healthy GourMeg
Oh. My. Yum.
Blueberry Lemon Curd!
So, this is a definite indulgent treat, given the fruit, but blueberries are coming in season, and if I’m going to eat then, this is how!!! This would make shoe leather taste good if you slathered it on there - but don’t try that! Lol (instead, smear it on my sugar-free meringue/pavlova that you make with the leftover whites, or spoon it over compliant vanilla ice cream, or make dessert bars or macaroons, or on a piece of toast, or just with a spoon!).
Blueberry Lemon Curd!
So, this is a definite indulgent treat, given the fruit, but blueberries are coming in season, and if I’m going to eat then, this is how!!! This would make shoe leather taste good if you slathered it on there - but don’t try that! Lol (instead, smear it on my sugar-free meringue/pavlova that you make with the leftover whites, or spoon it over compliant vanilla ice cream, or make dessert bars or macaroons, or on a piece of toast, or just with a spoon!).
Blueberry Lemon Curd
1 pint Blueberries
Zest 2 lemons
1/2 cup lemon juice
5 Tbsp Butter
3/4 cup Lakanto Powdered
2 whole eggs
4 egg yolks
1 pint Blueberries
Zest 2 lemons
1/2 cup lemon juice
5 Tbsp Butter
3/4 cup Lakanto Powdered
2 whole eggs
4 egg yolks
Heat butter and whisk in sugar until dissolved - set aside.
Whisk eggs and egg yolks together - set aside.
Simmer blueberries with lemon juice and zest until blistered and softened. Put mixture through fine-mesh strainer.
Add blueberry/lemon mixture to bowl of double boiler (or like I do, a bowl over pot of simmering water - just make sure bottom of bowl doesn’t touch water). Keep water at a simmer. Add butter/sugar mixture and whisk until all melted and combined, before it gets too hot, SLOWLY add egg mixture - whisking like crazy! So eggs don’t scramble. Continue to whisk until mixture thickens - took a good 10 mins.
Put plastic wrap over - touching the top of curd, so it doesn’t form a skin, and refrigerate until well chilled
Freaking Delicious!
Friday, May 15, 2020
Instant Pot Smothered Chicken
LO: Substitute poultry seasonings for paprika, black pepper, and cayenne.
Side Dishes
Pressure-cooked chickpeas, then browned in avocado oil, garlic, salt, (phase 3)
Korean sweet potato noodles
Keep cooked millet in the refrigerator and serve it as a side for dinner sautéed with sweet onions, greens, seasonings & lots of EVOO.
Millet is supposed to be eaten only in moderation, and only if covered in compliant oil to reduce the insulin spike. It's very high carb and high glycemic load.
Chopped leeks sautéed in olive oil and butter make a delicious pasta-like dish.
Fried cabbage red or green with lots of EVOO. Slice the cabbage long and thin, and it will give you a fried noodle experience.
If you want to make sorghum popcorn use Bob's Red Mill. It's the only one that pops up perfectly with no soaking.
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