Gluten Free Pie Crust

For Christmas I made a Gluten Free, Sugar Free Apple Pie. My guests wanted the recipe for the crust, so here it is for you as well. The only time it didn't turn out for me was when I forgot to add the water to it and forgot to spray the pie pan with spray oil. 🙁 So I made those instructions in red so you wouldn't make the same mistake yourselves.

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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.

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.

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 and suffered a heart attack. But simply by changing my diet I

My Heart Healthy and Lectin Free Kitchen

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