Green Salsa Taco Style Soup

My refrigerator magnets spell out, "The Cold is Here!" What is better on a cold day than homemade soup.

Keeping with my goal to be as lectin-free as possible I embarked on a goal to make something that would be warm and spicy without any beans. (I have issues eating too many beans too often) I know, a tall order. But then I came up with this Green Salsa Taco Style Soup. If you don't have a problem with eating corn, you can substitute the Chayote squash and/or mushrooms for a large can of hominy. But since I am no longer eating corn I went on the hunt for something else for my particular crock pot of soup.

Give it a try. We loved it enough to eat it two days in a row! If you like it spicier, then add more Sriracha sauce to it.

Comments

Ham-Mushroom-Potato Soup

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.

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 Jerusalem Style Bagels

Earlier this year two of my friends took a guided tour to Israel. They saw and ate many things, but the food they remembered the most were the "Jerusalem Style Bagels" that they ate most mornings for breakfast. I found the traditional recipe online, and reworked it to be Plant Paradox friendly. They are always a big hit when I make them, like I did yesterday for my Sunday morning Bible class. I eat them dipped in oil, oil & vinegar, spread with butter, or a soft goat cheese product. The following recipe can also be modified to include sourdough starter (3/4 cup and reduce the flour by about the same amount.) Enjoy making them, and please enjoy eating them! 😄

My Heart Healthy and Lectin Free Kitchen

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