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.

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Lectin Free Hot Cereal

One of the things I love to eat for breakfast during late fall and winter is hot cereal. Most of us think 'Oatmeal' or 'Cream of Wheat' or something similar. As a kid I really loved Malt-O-Meal. This morning was cold (we got our first snow last night) and I needed ( NEEDED ) Hot Cereal for breakfast, so last night I put together my mini size crock pot with Sorghum and Millet grain. It turned out OH SO GOOD! Give it a try and let me know what you think.

Lectin Free Mini Baked Omlets

Occasionally I get tired of eating gluten free muffins for breakfast, so I have come up with another way to utilize my muffin pans. (By the way if anyone is wanting a gift suggestion for me, I could use a new set of muffin pans. Mine are getting pretty worn out.) These mini omelets can be made and frozen in a ziploc bag to be used on those mornings when time is short or you just don't feel like cooking anything. Of course, they are awesome right out of the oven. Because I eat the Plant Paradox diet I only use goat products unless it is a very aged, hard cheese that has fermented and and that fermentation process has changed the chemical makeup of the cow's milk it is made from. I also use Eggland eggs which are h igher in Vitamin E, Omega-3, Iodine, and Lutein than ordinary eggs. And, I also try and use organic vegetables and fruits. I never believed it made a difference until I had back surgery a...

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. ...

My Heart Healthy and Lectin Free Kitchen

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