Welcome to My New Blog

A few years ago, I shut down my blog on "Tiny Homes". I didn't think I would ever have another blog, but this week a Facebook friend suggested instead of having a private group, I should jump into the deep water and begin a blog for those trying to eat Lectin Free, Heart Healthy, Sugar Free, Keto, and Paleo Friendly. (Did I cover just about everything!?! LOL)

So Here I go . . .On October 13, 2017 after finishing the book, "The Plant Paradox" by Dr. Steven Gundry, I threw out everything I thought I knew about living heart healthy and sugar free. ("Heart Healthy and Sugar Free" was the name of a private FB group I started in 2016)

Almost a year later, having worn out my book, and having embraced the ideas he wrote about as my own "Normal" way of living, I find myself 40 pounds lighter, and more clear minded than I have been in decades.

I just want to scream out, where were the experts in 1984 when I first started experiencing difficulties with my health and weight? They were stuck in the "this is how we've always done it" rut. Thanks Dr. Gundry for opening my eyes and saving my life.

Now I want to share with you how to embrace "Lectin Free" eating as your new normal, and cook meals that you and your family will still enjoy.

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Lectins - What are they?

Lectins are carbohydrate-binding proteins. They have been around for thousands of years. Through trial and error, any animal, including man, learned how to avoid the ones that made them feel bad, and eat the ones that didn't. For a detailed discussion of lectins purchase the book, The Plant Paradox by Steven Gundry, MD. There is a specific lectin that has gained a lot of attention these days, but is really just a minor player: gluten . Many people assume that manufactured foods that are called "gluten-free" are also grain free. Not so. Where wheat, barley, and rye are eliminated, when you look at ingredients, you will probably find they have been replaced with corn, rice, or teff; which all contain forms of lectins similar to gluten. Other products often found in them may include soy or other bean flours, which of course also contain lectins. ...

Grain-Free Harvest-Spice Cookies

This is the time of the year I have traditionally loved cooking with pumpkin. Since I am eating Lectin Free I have had to look for a way to meet that need by tricking my taste buds into believing I am eating pumpkin. My friend Shelly, who is eating a Keto diet, gave me a cookie yesterday at the quilting group we belong to. One bite and I said, "I MUST HAVE THAT RECIPE!" She sent me a link this morning. I manipulated it for my specific eating needs, went immediately to the kitchen, and this cookie is what I came up with. If you can afford to cook with Monk Fruit, do so. It has an awesome sweet flavor. If not, then like me, mix Stevia and Swerve together as indicated in the recipe. It will still give you an awesome soft cookie with all the traditional fall tastes we have grown to love.

Plant Paradox Friendly Peach and Pecan Muffins

I love my go-to muffins, but today I just needed something a little different. Peaches, Pecans, and Nutmeg are the difference, plus I swapped out the sorghum flour for amaranth flour. My homemade peach jam sweetened with stevia and erythritol is very good with them too! Have fun making and eating them!

My Heart Healthy and Lectin Free Kitchen

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