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.

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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!

Sweet Potato-Apple Butter

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.

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.

My Heart Healthy and Lectin Free Kitchen

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