Tasting Life Abundant

This was my breakfast this morning: I'm calling it my Dutch Skillet recipe because it is basically a variation and combination of classic Dutch dishes I grew up eating. Stompot is a casserole type meal consisting of mashed potatoes, either kale or spinach (depending on the family who makes it) and sausage. Zuurkool is another mashed potato based recipe, with sauerkraut, apples, bacon, and sometimes pineapple mixed in. I don't know how close these versions are to the actual traditional Dutch food you could get in The Netherlands; I think it varies a bit from family to family, and has probably been "Americanized" somewhat.  I know my personal versions have been adapted to fit my diet needs  Removing nightshades means no regular potatoes, but sweet potatoes are ok. I have found that especially for the Zuurkool, white sweet potatoes are the perfect base for mixing in sauerkraut, as the naturally sweet and tart ingredients really work well together.  Thi

I've have been trying really hard to stay as compliant as possible on my low lectin diet, especially this last week, and I've been doing quite well for the most part, but there have been some non-compliant foods, as you will see. This pizza though is not one is them. That's right, a homemade low lectin pizza that tasted amazing! Pizza is traditionally extremely high in lectins: Tomatoes (nightshade family), regular dairy, and the gluten crust are all definite No's on the Plant Paradox diet. I made this pizza by using a yucca dough crust, the recipe for which was based on one by Jennifer Robins from the Predominantly Paleo blog. She has great info on making a dough from yucca roots. I had made empanadas with yucca before, but this is my first pizza. I topped it with compliant goat and sheep cheeses, basil, red onion, garlic, spinach, and a drizzle of avocado oil. It was totally delicious and not very difficult to make, so I will for sure be making this again.