Entrée · Recipes

Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast
Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast was a huge hit with my family including my Dad and my brother. The chicken was tender and the asparagus cooked perfectly. We all enjoyed this very much. The original recipe is from Tiffany at www.lecremedelacrumb.com/asparagus-stuffed-chicken. I also modified the recipe a bit and made Macadamia Nut Mozzarella Cheese & Asparagus stuffed portobello mushrooms for my vegan son. He ate 3 portobello mushrooms, he liked it so much! That recipe will be coming soon.

Ingredients for Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

  • 4 boneless, skinless chicken breasts
  • 1 tbls. olive oil
  • salt and pepper to taste
  • 2 tsp. dried Italian blend seasoning
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1 cup macadamia nut mozzarella cheese
  • 1 pound asparagus, ends trimmed
  • 2/3 cup macadamia nut Parmesan cheese
  • 2 tbls. olive oil or ghee
  • 1 dropper of SweetLeaf Stevia drops
  • 1/2 lemon, sliced thinly

Instructions for Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

  1. Preheat the oven to 375 degrees. Then line a baking sheet with foil for easy clean up!
  2. Next, using a sharp knife, slice each chicken breast horizontally to form a pocket. Be sure not to slice all the way through, but leave a 1/2 inch for the fold.

    Pocket cut in chicken breast
    Pocket cut in chicken breast
  3. Then rub the olive oil on both sides of each breast and sprinkle each side with the seasonings, salt, pepper, garlic powder, paprika and the Italian seasoning. Next, using your fingertips, rub the seasonings into the breast.

    Seasoned Chicken Breast
    Seasoned Chicken Breast
  4. Then open the pocket and add two slices of the Macadamia nut mozzarella cheese. Next place 3-4 asparagus stalks on top of the cheese, then sprinkle with the Macadamia nut Parmesan cheese. Finally use toothpicks to close the pocket.

    Macadamia nut mozzarella cheese
    Macadamia nut mozzarella cheese
  5.  Using a cast iron skillet or oven-safe skillet, heat the olive oil or melt the ghee. Once heated stir in the Stevia drops. Immediately add chicken to the pan and sear for about 2 minutes, then flip each breast over and sear. This process seals the flavors into the chicken.
  6. Next top each breast with the lemon slices.

    Chicken ready to bake
    Chicken ready to bake
  7. Finally bake the breast in the preheated oven for 15 to 25 minutes until chicken is cooked through, the cheese has melted and the asparagus is tender. If desired, spoon the extra sauce from the pan over the chicken. Then remove the toothpicks.
Non-Dairy Cheese · Recipes

Macadamia Nut Mozzarella Cheese

Macadamia Nut Mozzarella Cheese
Macadamia Nut Mozzarella Cheese

Macadamia Nut Mozzarella Cheese has been my solution to milk allergies. These allergies  have caused me to have asthma symptoms such as shortness of breath and chest pain. So I gave up milk while eating vegan and my symptoms went away. Because a lot of the recipes I use require cheese, I have been making nut cheeses for awhile now. I used cashews as the primary nut. I recently found out that cashews are not nuts but actually legumes. On the Plant Paradox eating plan, legumes need to be cooked in a pressure cooker. So I decided to use macadamia nuts rather than cashews as my nut of choice for cheese. Because I wanted to make a chicken dish that required mozzarella cheese I created this recipe for macadamia nut mozzarella cheese.

Ingredients For Macadamia Nut Mozzarella Cheese

  • 3/4 cup macadamia nuts
  • 3/4 cup plain almond milk (not vanilla) or vegetable broth
  • 3 tbls lemon juice
  • 1/4 cup olive oil
  • 3 tbls nutritional yeast
  • 1 1/8 tsp salt
  • 3/4 tsp garlic powder
  • 3 tbls onion powder
  • 1 3/4 cups water – divided
  • 2 TBLS + 1 1/4 tsp. agar powder

Instructions For Macadamia Nut Mozzarella Cheese

  1. Boil macadamia nuts for 10 minutes in a cup of water then strain away the excess.
  2. Put the nuts in the blender with the remaining ingredients, except 1 1/4 cups water and agar powder.
  3. Blend until it is completely smooth and creamy.
  4. Place remaining 1 1/4 cup water into saucepan and heat the water. Add the agar and heat until boiling. Reduce heat and simmer for 1 minute.
  5. Transfer the agar mixture into the blender. Blend until smooth.
  6. Pour mixture into an oiled container. Then cover and refrigerate for 4 hours or until set.
Dessert · Recipes

Strawberry & White Chocolate “Ice Cream”

IMG_0471

My husband and I enjoy ice cream and sweets, and they were one of the hardest things to give up on the Plant Paradox Eating Plan. However, by not eating sugar or any of the artificial sweeteners, our cravings for sweets have disappeared. That being said, we still enjoy a nice cool treat occasionally. So here is the Strawberry & White Chocolate “Ice Cream” that I adapted from Dr. Gundry’s “Mint Chocolate Chip-Avocado “Ice Cream”:

Delicious Avocado Ice Cream Recipe (from The Plant … – Gundry MD

 

Ingredients

  • 15 oz can coconut milk or coconut cream
  • 1/3 cup Swerve
  • 4 oz Sugar-Free, White Chocolate Bar
  • 1 tsp pure vanilla extract
  • 2 Haas avocados, peeled and pits removed
  • 2 droppers SweetLeaf Stevia
  • 1 pint fresh Strawberries, chopped

 

Directions

  • Add coconut milk and sweetener in a medium saucepan. Stir over medium-low heat, until sweetener dissolves and mixture is blended.
  • Add the white chocolate and continue stirring until the white chocolate is melted.
  • Pour the mixture into your blender. Add vanilla extract, avocados and the stevia.  Purée until smooth. Pour into a bowl, cover and put in the refrigerator for 2 hours, allowing it to cool.
Ice Cream prior to refrigerations
Refrigerate Ice Cream
  • After the 2 hours, stir in the chopped strawberries until well mixed. Spoon or pour into an ice cream maker and churn until thick and set.

 

Ice cream with strawberries addeed
Add chopped strawberries

 

  • If you do not have an ice cream maker, pour the mixture into a metal loaf pan or a glass or ceramic casserole pan and place in the freezer. Stir every 1/2 hour to break up the ice crystals and keep stirring until desired consistency is reached.

 

My family loves this recipe, I hope you will too!

Dessert · Recipes

Sugar-Free White Chocolate

Sugar-Free White Chocolate
Sugar-Free White Chocolate

I have a plan to create a white chocolate, strawberry ice cream. So I needed to find or create a sugar-free white chocolate candy bar. I did a search and found Maya Krampf’s “How To Make Sugar-Free White Chocolate” at https://www.wholesomeyum.com/?s=how+to+make+sugar-free+white+chocolate. I tweaked it a little bit and this is how it turned out.

Ingredients for Sugar-Free White Chocolate

  • 4 oz. Cocoa Butter
  • 1 Tbsp. Coconut Oil
  • 1 large egg yolk (beaten with a fork)
  • 1/4 cup Powdered erythritol (Swerve Confection)
  • 1/4 cup Coconut Milk Powder
  • 1/2 tsp. Vanilla extract
  • 1/16 tsp. Sea Salt

Instructions for Sugar-Free White Chocolate

  1. To prevent overheating the Cocoa Butter, break the discs into small pieces.
  2. Place the cocoa butter, coconut oil and beaten egg yolk into the top piece of a double boiler. Add water to the bottom part of the pan and put it on low heat. Place the top part on the double boiler and slowly melt the cocoa butter. Do not allow it to get too hot. Remove from the heat when it is all melted.
  3. Add the sweetener and stir until it is completely dissolved. Stir in the coconut milk powder, the vanilla and the sea salt.
  4. Pour into a parchment paper lined pan. Then refrigerate until hardened.
Allowing Sugar-Free White Chocolate to set
Allowing Sugar-Free White Chocolate to set

This Sugar-Free White Chocolate was delicious and I used it to make a white chocolate, strawberry ice cream.

Entrée · Recipes

Plant Paradox Burrito Bowls

Plant Paradox Burrito Bowls
Plant Paradox Burrito Bowls

Now this is a very important post for me because I love Burrito Bowls! Mexican food is my favorite food so I tweaked my recipe a bit and this is what I created with my son Paul’s help, Plant Paradox Burrito Bowls.

Plant Paradox Burrito Bowls Layers are as follows:

  1. Shredded cabbage
  2. Pressure cooked pinto beans (easy, peasy)
  3. Grass-fed and grass-finished ground beef, taco style
  4. Red onions, chopped
  5. Black olives, chopped
  6. Wholly Guacamole

On to the recipes!

Pressure Cooked Pinto Beans for the Plant Paradox Burrito Bowls

Following Dr. Gundry’s instructions, I soaked 2 cups of beans with 1 1/2 tablespoons of salt for 24 hours. Then I rinsed them thoroughly.

Ingredients

  • 2 cups of soaked pinto beans
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves of fresh garlic, minced
  • 2 cups of water
  • 1 teaspoon sea salt
  • 1 teaspoon oregano leaves

Directions

Sauté the onions and garlic in your pressure cooker with the olive oil, 5 minutes. Add the rinsed pinto beans, the water, salt and oregano leaves. Close and lock the lid and set button to 10 minutes of pressure cooking time. When the time is reached, use the natural method of the steam release. It takes about 20 minutes but well worth the wait. And it is Paradox friendly!

Taco Style Ground Beef for the Plant Paradox Burrito Bowls

Ingredients

  • 2 pounds grass-fed, grass-finished ground beef
  • 2 Tbsp. olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 4 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2 tsp. salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder

For an extra kick, add more chili powder!

Directions

Sauté the onion until translucent. Add the remaining spices and saute’ a few more minutes until the mixture is aromatic. Add the ground beef and brown. Then it is ready to serve.

 

Breakfast · Recipes

Plant Paradox Hemp Seed Protein Smoothie

Plant Paradox Hemp Seed Protein Smoothie
Plant Paradox Hemp Seed Protein Smoothie

My favorite way to eat a lot of greens is to blend them up into a smoothie! This recipe, Plant Paradox Hemp Seed Protein Smoothie is an awesome way to incorporate your daily greens. The tastes mix all together and it is a quick and palatable nutrient infusion.

I usually do a modified fast until noon, just drinking a version of Dr. Gundry’s Get Up and Go Cappuccino which is:

  • 1 cup hot coffee
  • 2 tbls. MCT oil
  • 1 dropper of Sweet Leaf Stevia liquid
  • 1/4 tsp. of organic vanilla
  • 2 tbsp. Organic Almond Milk

Place ingredients in a Magic Bullet cup and shake for about 30 seconds. Pour into a mug and serve.

Now on to lunch!

Ingredients Plant Paradox Hemp Seed Protein Smoothie

  • 2 cups of filtered tap water
  • 2 cups organic baby spinach leaves
  • 1 cup organic baby kale leaves
  • 2 tbls. Nutiva Hemp Protein
  • 2 Droppers of Sweet Leaf Sweet Drops Sweetener, liquid stevia
  • 1 cup of ice

Instructions Plant Paradox Hemp Seed Protein Smoothie

  1. Blend in a high-powered blender for 30 seconds.
  2. Add in a green banana and blend for another 30 seconds. The reason we are allowed a green banana is that it hasn’t increased it’s sugar content. It is a resistant starch and good for your gut.
  3. Then add in 1/4 cup ice cubes and crush the ice.
  4. Pour into a cup and enjoy! It is filling and tastes GREAT!

 

Plant Paradox Hemp Seed Protein Smoothie
Recipe Type: Breakfast
Author: No Lectin Nana
Protein Smoothie
Ingredients
  • 2 cups of filtered tap water
  • 2 cups organic baby spinach leaves
  • 1 cup organic baby kale leaves
  • 2 tbls. Nutiva Hemp Protein
  • 2 Droppers of Sweet Leaf Sweet Drops Sweetener, liquid stevia
  • 1 cup of ice
Instructions
  1. Blend in a high-powered blender for 30 seconds.
  2. Add in a green banana and blend for another 30 seconds. The reason we are allowed a green banana is that it hasn’t increased it’s sugar content. It is a resistant starch and good for your gut.
  3. Then add in 1/4 cup ice cubes and crush the ice.
  4. Pour into a cup and enjoy! It is filling and tastes GREAT!
Entrée · Recipes

Plant Paradox Danish Meatballs (Frikadeller)

Plant Paradox Danish Meatballs (Frikadeller)
Plant Paradox Danish Meatballs (Frikadeller)

This version of Plant Paradox Danish Meatballs (Frikadeller) doesn’t have any bread in it but the flavor and consistency is spot on! A traditional Danish dish is Frikadellers, Danish Meatballs. My family, including my Dad who is Danish, loves these meatballs. I remember my Danish Grandmother making these for us when we can to visit. Of course, they were loaded with bread and she served them with mashed potatoes, gravy and creamed peas. She would fry them and turn the grease into gravy, traditional Danish food. My Grandfather would only eat meat and potatoes so he died at the young age of 65.

Ingredients for Plant Paradox Danish Meatballs (Frikadeller)

  • 2 lbs. grass-fed grass-finished ground beef
  • 1 medium onion, grated in a food processor
  • 1/8 tsp ground pepper
  • 4 tbsp. cassava flour
  • 1/2 ground cloves
  • 1 1/2 tsp. sea salt
  • 2 pasture-raised eggs

Instructions for Plant Paradox Danish Meatballs (Frikadeller)

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients into a large bowl.
  3. With your hands, mix all ingredients together until the mixture is totally combined.
  4. With a large ice cream scoop, scoop out a large ball.
  5. Form it into a meatball shape.
  6. Place it on a foil lined oven tray.
  7. Once all of the meatballs are formed, add to preheated oven and cook for 15 minutes.
  8. Flip each meatball over and cook an addition 10 minutes.

 

I served them with Dr. Gundry’s Cabbage saute’ and roasted sweet potatoes instead of creamed peas and mashed potatoes. However, my Dad still likes his mashed potatoes. Sometimes you just can’t get an old dog to eat differently.

Thanks for joining me! My goal is to educate and demonstrate how lectin free eating can make you feel better and taste good at the same time! Lectin free basically means no sugar and no grain.

 

 

Plant Paradox Danish Meatballs (Frikadeller)
Recipe Type: Entree
Cuisine: Danish
Author: No Lectin Nana
Danish Meatballs – Frikadellers just like my Grandma made when I was a child!
Ingredients
  • 2 lbs. grass-fed grass-finished ground beef
  • 1 medium onion, grated in a food processor
  • 1/8 tsp ground pepper
  • 4 tbsp. cassava flour
  • 1/2 ground cloves
  • 1 1/2 tsp. sea salt
  • 2 pasture-raised eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients into a large bowl.
  3. With your hands, mix all ingredients together until the mixture is totally combined.
  4. With a large ice cream scoop, scoop out a large ball.
  5. Form it into a meatball shape.
  6. Place it on a foil lined oven tray.
  7. Once all of the meatballs are formed, add to preheated oven and cook for 15 minutes.
  8. Flip each meatball over and cook an addition 10 minutes.