This is the most intense green smoothie I’ve ever had.

This is the most intense green smoothie I’ve ever had.

I like smoothies. I even like green smoothies. And man, oh man, do I feel virtuous when I have a delicious cupful of my green treat. So when I saw that a green smoothie was on the list for Phase 1 of The Plant Paradox Program, I thought, Sweet! I can totally do this. 

Yeah…

Let me be the first to say that when you don’t use fruit to sweeten your smoothies, they take on a completely different tone. Maybe I was immune to the taste of bananas, or to the sweetness of fruit, but holy fuck was this thing not the same.

It tasted like salad. It was sour (hey, there 1/4 cup of lemon juice). And it just wasn’t the same sweet treat I was used to. I also learned pretty quickly (as in the first sip) that I’m not a fan of Stevia in things. Like, at all. So I opted to swap the stevia for two dates, soaked overnight or in boiling hot water for 10 minutes, to soften them up.

Even with all of those negative marks against it, I actually started to crave this green smoothie in the morning. (Say what?!) And honestly, I’m 100% convinced that it helped to nip my sugar cravings in the bud.

So prepare to up your nutrition AND those feelings of virtuousness with an intensely green (and good for you) smoothie.

The most intense green smoothie I've ever had. And it happens to be vegan + plant paradox friendly

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Plant Paradox Inspired Green Smoothie

Nip sugar cravings in the bud with this super intense and super green smoothie. Bonus: it's Plant Paradox approved!

Course Breakfast, Drinks
Cuisine Plant Paradox, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 person
Author Emily Levenson

Ingredients

  • 2 cups greens (romaine, spinach, arugula, kale, chard) get creative!
  • 1/2 avocado
  • 1/4 cup lemon juice about 2 lemons
  • 1 sprig fresh mint
  • 2 dates soaked overnight or in boiling water for 5-10 minutes
  • 3/4 cup water

Instructions

  1. Combine all ingredients in a high-speed blender and blend until smooth or desired consistency. 

Optional substitutions:

  1. If you prefer your smoothie a bit thinner, add an extra 1/4 cup of water. 

  2. If you are needing to remove all sugar, swap the dates with liquid Stevia (5-6 drops). 

  3. If you want something a little thicker or colder, you can freeze the lemon juice in an ice cube tray over night or simply add in 2-3 ice cubes. 

Allergen Information

Dairy free, nightshade free, gluten free, wheat free, soy free, egg free, and corn free. 

The most intense green smoothie I've ever had. And it happens to be vegan + plant paradox friendly

Cauliflower Steaks

Cauliflower Steaks

Have you ever had something so unexpectedly delicious that you just don’t know what to do with yourself? That’s what happened with these cauliflower steaks. I’m sure they are delicious simply because they are delicious.  BUT. When all you’ve eaten for 5 meals in a row is lettuce with more lettuce and a bit of lemon juice and avocado thrown in for good measure, they turn into the most

I’m sure they are delicious simply because they are delicious.  BUT. When all you’ve eaten for 5 meals in a row is lettuce with more lettuce and a bit of lemon juice and avocado thrown in for good measure, they turn into the most incredible delicacy you’ve ever had in your whole life.

The good news is, the “steaks” are approved for all phases of The Plant Paradox Program* and are lectin free, nightshade free, gluten free, egg free, dairy free, and everything else free.

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Cauliflower Steaks

An unexpectedly delicious to your next meal. 

Course Main Course, Side Dish
Cuisine Plant Paradox, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Emily Levenson

Ingredients

  • 1 head cauliflower
  • 2 tbsp avocado (or olive) oil
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 400°F.

  2. Trim the green ends off the cauliflower and then cut in half. Take one half and cut in half again (about 1/2 - 3/4" thick). You should have one piece with two cut/flat sides. That's the "steak". Do the same with the other half of the cauliflower and set aside the remaining portions for another use. 

  3. Heat a cast iron skillet (or another oven-safe skillet) over medium-high heat. Add 1 tbsp of avocado (or olive) oil and add the cauliflower steaks to the pan and sear until golden brown, about 4 minutes. Sprinkle with salt before turning. Add another tbsp of oil and sear for 3-4 minutes more. Sprinkle again with salt and pepper.

  4. Remove from heat and transfer skillet to the oven. Roast at 400°F for 15 minutes. 

  5. Remove from oven and serve hot. 

Allergen Information

Nightshade free, dairy free, gluten free, egg free, wheat free, corn free, soy free, lectin free. 

PS — In case you’re more of a visual person, I found this video on making Cauliflower Steaks from Katie Quinn to be SUPER helpful.

 

*This is an affiliate link.

Beef and Broccoli

Beef and Broccoli

Never miss out on eating out again with this quick and easy recipe for beef and broccoli. It’s gluten free and nightshade free, and a heck of a lot better than take-out. 

Beef and Broccoli | gluten free, nightshade free, dairy free

There are very few dishes that The Husband and I agree on when it comes to Chinese food. I love anything chicken, he doesn’t. He loves the tofu dishes, I don’t. I’ll do soups, he prefers egg rolls. He’ll do seafood, I won’t.

You get where I’m going with this, right?

The two categories that we will unequivocally agree upon? Veggie-packed noodle dishes or beef and broccoli. We’ve been known to occasionally switch things up and go for beef with scallions, but we have to be feeling really crazy to do that.

There are two morals to this story. One, don’t come to a Chinese restaurant with us if you don’t like noodles or beef. And two, it’s a really good thing I started liking broccoli, or we wouldn’t be able to share anything. 😂

Beef and Broccoli | gluten free, nightshade free, dairy free

But, sadly, our eating out days have been put on hold because eating out with food sensitivities is H A R D.

I’ve had to refine my stir frying skills and get better at making sauces that keep us all going back for more, all while avoiding the ingredients that make me feel like poop. Thankfully, I’ve found a few go-to recipes that make missing out on eating out minimal.

Oh, and P.S., I knew I found a winner with this beef with broccoli when The Babe shouted, I LOVE BEEF after her first bite.

Beef and Broccoli | gluten free, nightshade free, dairy free

But don’t take my word for it.

Take yours.

Whip up a batch of beef and broccoli tonight and get ready to win at dinner. Your mouth, your belly, and everyone at your dinner table with thank you. They may even shout I LOVE BEEF, too.

Beef and Broccoli | gluten free, nightshade free, dairy free

Beef with Broccoli | gluten free, nightshade free, dairy free
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Beef and Broccoli

Never miss out on eating out again with this quick and easy recipe for beef and broccoli. It's gluten free and nightshade free, and a heck of a lot better than take-out.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 lbs flank steak
  • 1/4 cup tamari or soy sauce if not avoiding gluten
  • 1 tsp minced garlic
  • 1/2 tsp minced ginger
  • 2 tsp mirin or rice vinegar
  • 2 tbs oil
  • 1 head of broccoli cut into florets (about 3 cups)
  • 1 tbs corn starch or arrowroot powder + 1 tsp water

Instructions

  1. Slice flank steak with the grain into long thin strips and then slice as thinly as possible against the grain.
  2. In a small bowl or measuring cup, combine tamari, garlic, ginger, and mirin. Stir to combine and set aside.
  3. Heat a large wok with 1 tbs oil over high heat.
  4. Add in 1/3 of the beef and brown, approximately 30 seconds per side, and transfer to a bowl. Continue browning beef (adding additional oil if necessary) until all beef has been cooked and set aside.
  5. Add remaining 1 tbs into wok and let heat again.
  6. Add in broccoli and cook, stirring, until broccoli is bright green and crisp tender. Should take about 3-5 minutes.
  7. Return beef to wok and add in sauce. Pour in corn starch and stir until sauce thickens, about 1-2 minutes.
  8. Remove from heat and serve with steamed rice (or cauliflower rice, quinoa, or as is)!

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, and egg free. It can also be made corn free by using arrowroot powder.
 

Honey Lime Vinaigrette

Honey Lime Vinaigrette

This honey lime vinaigrette is the perfect combination of tart and sweet for your salad devouring pleasure. Whip up a batch today and enjoy it all week long.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

One of the more frustrating things to find when avoiding nightshades is finding pre-made salad dressings that don’t contain paprika, cayenne pepper, chili powder, or bell peppers. Throw in avoiding gluten and dairy, and it wipes out almost every single option out there.

And for a girl who loves her salads, it becomes a bit of a let down.

Instead, I have to make my own dressings and cross my fingers (and toes) that it will be better than throwing a little olive oil and balsamic vinegar on my salad. Most of the time, the dressings are merely okayyyyy.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

The mustard is a little too pronounced.

The vinegar is a wee bit too powerful.

Or it’s only kind of meh for the amount of work it takes.

So when I began to really look for more dressings to bring into my salad-eating rotation, I was intrigued by the idea of pairing honey and lime. The acid of the lime mixed with the sweetness of the honey was super appealing. As were the lack of nightshade spices. This was definitely something I could get behind.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

So I tried a reallllly small batch first in case I didn’t like it.

But I did.

So I made another (much larger) batch and have been enjoying it ever since.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free
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Honey Lime Vinaigrette

This honey lime vinaigrette is the perfect combination of tart and sweet for your salad devouring pleasure.
Prep Time 5 minutes
Total Time 5 minutes
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup canola or other mild oil
  • 1/4 cup lime juice
  • 2 tbs honey
  • 1/2 tsp garlic powder
  • 1 tsp sunflower seed butter or other nut butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried basil

Instructions

  1. Combine all ingredients in a lidded jar and shake to combine.
  2. Pour over your favorite salad and eat that shit up.
  3. Lick your lips and do it all over again.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, corn free, and egg free.
Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

Chocolate Peanut Butter Chickpea Bites (Yes, I know how that sounds.)

Chocolate Peanut Butter Chickpea Bites (Yes, I know how that sounds.)

Chocolate, peanut butter, and chickpeas (what?!?!) come together in this deliciously healthy toddler-friendly treat. Even the pickiest of eaters will agree, these chocolate peanut butter chickpea bites are the bomb diggity.

Chocolate Peanut Butter Chickpea Bites | emilylevenson.com

We are BIG fans of chickpea bites in this house. It’s something The Babe asks for on an hourly basis. And if we don’t have any, she immediately wants to grab the step ladder and an apron so that she can help me make them.

There’s only one problem.

The Babe thinks it’s totally acceptable to eat all of the chocolate chips out of the chocolate chip chickpea bites without actually eating the chickpea bite.

Being the smart mama that I am, I decided to give her what she wants (chocolate) while still getting her to eat the whole thing (which I know she likes). So I made the whole thing chocolate by adding in cocoa powder, giving her a very good reason to eat the whole damn thing.

Chocolate Peanut Butter Chickpea Bites | emilylevenson.com

I’m happy to report that The Babe eats 5 or 6 at a time without flinching or taking half bites and dropping them back into the container. Which is a freakin’ miracle when it comes to eating with a toddler.

Here’s the thing. Even grown-up’s like these.

They will scrunch their noses at the mere mention of chickpeas in a dessert. They will even give you a stink face for even suggesting that they are good. And then? They will take a bite to appease you because they don’t want to appear … rude.

And that’s when the magic happens.

They smile.

And admit that they are “actually really good.”

Because, seriously, anything that has chocolate and peanut butter as the main ingredients is going to be good. Period. (Unless it has cheese in it, and then we can simply agree to disagree.)

Chocolate Peanut Butter Chickpea Bites | Gluten free, dairy free, nightshade free

Chocolate Peanut Butter Chickpea Bites | emilylevenson.com
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Chocolate Peanut Butter Chickpea Bites

Chocolate, peanut butter, and chickpeas (!!) come together in this deliciously healthy toddler-friendly treat.
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 -36
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 15-oz can chickpeas, drained and rinsed
  • 2/3 cup peanut butter
  • 1/3 cup maple syrup
  • 1/4 cup cocoa powder
  • 2 cups rolled oats ground into flour
  • 1 tsp vanilla
  • 2 tbs water if needed

Instructions

  1. Line a baking sheet with parchment or wax paper and set aside.
  2. Place chickpeas, peanut butter, and maple syrup into a blender and pulse until smooth.
  3. Add in oat flour, cocoa powder, and vanilla extract and blend until the mixture forms a ball. If the mixture is a bit thick, add in water 1tbs at a time until dough is firm but not overly dry.
  4. Scoop up 1 tbs of mixture and roll into a ball. (You can always take more or less depending on how big or small you want your bites to be.)
  5. Place on parchment lined baking sheet and repeat the process until the mixture is gone. (If mixture is a bit sticky, place a drop or two or water on your hands and get them damp. Too wet, and the mixture will turn to slime.)
  6. Refrigerate for 30-60 minutes before transferring to a tupperware or large container for storage.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.
Chocolate Peanut Butter Chickpea Bites | emilylevenson.com