My Heart Healthy and Lectin Free Kitchen

Earlier this week a friend came to me with a recipe for Caramel-Apple Bread and asked me if I could make it Gluten and Sugar Free.  Well of course I could!  So in honor of Tammy, here is a recipe that is just perfect for the Autumn Season.

I'm holding a cooking class at my home this weekend, and this is the main dish and vegetable that we will be fixing.

This recipe is so flexible.  As long as you use the same total amount of flour, 3 cups, you can mix a different flour in and out depending on what your taster likes.   You can add half as much vanilla and add something like coconut or almond extract.   If you're not a fan of cinnamon, then use something else (nutmeg, cloves, ginger or nothing).  Add-ins can be anything you like, but if you are diabetic like my husband and I try and stay away from dried fruits (like raisins) they are just little packets of sugar waiting to affect your glucose levels.   The xanthan gum, arrowroot starch/flour, and tapioca starch/flour are essential to the recipe.  Since there is no gluten in these muffins, other ingredients must be added to hold them together. Make sure the applesauce is made with no sugar added. That being said, go make a batch and tell the rest of us how they turned out.

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! 😄

Eating as well or better at home as I do in a nice sit-down restaurant has always been my goal as a homemaker.  (Yes, even though I had a challenging career, I was still a "maker of a home" for my family; and proud of it too!) Now that it is only my husband and I (all the kids have flown the coop and have families of their own now)  We don't always eat a 3-4 course meal (protein, veggie, and carbs).  Sometimes it is all combined into one item.  Even if it is a one item meal, I still want it to look good and taste good - I don't want to feel like I have short changed myself with a mediocre meal when I have the skills to make it memorable.   A few weeks ago we created a Lectin-Free version of a veggie fritter we saw on Facebook.  They turned out really well.  I ate mine with some homemade sugar-free ketchup.  My husband chose worcestershire sauce.  I think a creamy tahini  sauce would also be good with them, but I was out of ...

A few months back my husband found a recipe for a creamy soup with chicken on Facebook.  It did look good, so I rewrote it to be Lectin-Free compliant.  My husband made some for dinner tonight and I thought you might enjoy eating it too.   Let me know if you liked it or perhaps there is a step in the recipe itself that was confusing.  My goal is to make all my recipes understandable so you too can fix them.