Skip to main content

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 higher 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 have recovered from those events, lost weight and suffer less with all types of pain.  

Check out these books for more information:  The Plant Paradox by Steven R. Gundry, MD; The Blood Sugar Solution by Mark Hyman, MD; Food, What the Heck Should I Eat by Mark Hyman, MD; The End of Alzheimer's by Dale E. Bredesen, MD, and Grain Brain, Revised Edition by David Perlmutter, MD.

Now here's the recipe.


Comments

Popular posts from this blog

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! 😄