My Heart Healthy and Lectin Free Kitchen

When I was growing up we ate all kinds of crackers with all kinds of food; something my husband and I continued doing after we got married (28 years ago! 😊)  Then last year I started eating lectin free which means striving to be wheat free.  I scoured the internet for something that I could use (they also can't have any rice or potato flour in them) to meet my cracker addiction.  Nothing. My next thought was, if I can make bread that is compliant, why can't I also make crackers?  A lot of other cooks must have thought the same thing because I began seeing different kinds of "gluten-free" and "paleo" cracker recipes pop up in blogs and Facebook groups.   Some of them tasted okay, most just tasted nasty and bland.  So . . .You guessed it, I started experimenting until I came up with one that I liked the taste of, but more important, that my dog and husband also liked.  My recipe calls for two XL eggs .  If you only have large eggs on hand, then use

Potatoes on a lectin free diet?!?  Per Dr. Gundry yes if you pressure cook them (I used my steam vegetables setting), but only do it occasionally.  They are still heavy in carbs and if you are diabetic like me, they will make your blood sugar go up some.   With that being said, I went about creating a yummy, creamy potato soup like the ones my husband used to make for us, only more compliant with the Plant Paradox way of eating.

I was at a craft show over the weekend and bought a small jar of Pumpkin-Apple Butter from one of the vendors.  Not at all on my diet and chalked full of those lectins I have give up.  Well, I bought it for some muffins I made to take to my Bible study and everyone loved it so I decided I had to find a way to manipulate the recipe so I could enjoy it too.  It was so simple of a conversion I didn't even finish a cup of tea while doing it!  It is full of all those traditional fall flavors so many of us love to eat.  Hope you enjoy it too.

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!

Magic Cookie Bars were always a favorite of mine when I was growing up and then I made them for my own children.  Wanting to be able to experience the same awesome taste as a Lectin Free eater I went to town making it compliable.  Make sure you plan ahead, because they do need to sit in the refrigerator overnight before cutting into their chocolaty goodness. 

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.