20 Delicious Plant Paradox Recipes for a Healthy Gut

Are you looking to revamp your diet for a healthier gut? The Plant Paradox program has gained popularity for its focus on lectin-free eating, and we’re excited to share 20 delicious recipes that align with this approach. From hearty breakfasts to satisfying dinners, these plant-based dishes are not only nutritious but also easy to make and packed with flavor.

In this article, we’ll be diving into some of the best Plant Paradox recipes for a healthy gut. You’ll find everything from cauliflower rice stir-fries to slow-cooked lamb shanks, all carefully crafted to minimize lectin intake while maximizing nutrition and taste. Whether you’re new to the program or just looking for inspiration, these recipes are sure to become staples in your kitchen.

Cauliflower Rice Stir-Fry with Coconut Aminos

A flavorful and healthy twist on traditional stir-fries, this recipe uses cauliflower rice instead of grains for a low-carb and gluten-free option. With the savory flavor of coconut aminos, this dish is perfect for a quick and easy weeknight meal.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– 2 tablespoons Coconut Aminos
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat the coconut oil in a large skillet or wok over medium-high heat.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the mixed vegetables and cook until tender, about 5 minutes.
5. Add the cauliflower “rice” to the skillet and stir-fry for 2-3 minutes, until heated through.
6. Stir in Coconut Aminos and season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 15-20 minutes

Lectin-Free Zucchini Noodles with Avocado Pesto

This recipe is a game-changer for those looking to reduce lectin intake while still enjoying the creamy, herby flavors of traditional pesto. By substituting traditional basil with parsley and omitting grains, this dish is not only delicious but also lectin-friendly.

Ingredients:

– 2 medium zucchinis
– 1 ripe avocado
– 1/4 cup fresh parsley leaves
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon lemon zest for added brightness

Instructions:

1. Preheat your spiralizer or use a vegetable peeler to create zucchini noodles (zoodles).
2. In a blender or food processor, combine parsley, avocado, and olive oil. Blend until smooth, stopping to scrape down the sides as needed.
3. Cook zoodles in boiling water for 3-5 minutes, or until slightly tender. Drain and pat dry with paper towels.
4. Toss cooked zoodles with avocado pesto, salt, and pepper. If using lemon zest, add it now.
5. Serve immediately and enjoy!

Cooking Time: 15 minutes

Roasted Brussels Sprouts with Ghee and Sea Salt

Elevate the humble Brussels sprout with this simple yet flavorful recipe. The combination of caramelized sweetness and savory umami from ghee and sea salt creates a deliciously addictive side dish.

Ingredients:

– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons ghee (clarified butter)
– 1 teaspoon flaky sea salt
– Optional: 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss Brussels sprouts with ghee until they’re evenly coated.
3. Spread the sprouts in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until tender and caramelized, stirring occasionally.
5. Remove from the oven and sprinkle with flaky sea salt (and black pepper if using).
6. Serve hot, garnished with fresh thyme leaves if desired.

Cooking Time: 20-25 minutes

Grass-Fed Beef and Sweet Potato Hash

Savor the rich flavors of grass-fed beef and sweet potatoes in this hearty hash recipe, perfect for a satisfying breakfast or brunch.

Ingredients:

– 1 lb ground grass-fed beef
– 2 large sweet potatoes, peeled and diced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, sweet potatoes, onion, and garlic.
3. Mix well with your hands until just combined, being careful not to overmix.
4. Form into 6-8 patties, depending on desired size.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat.
6. Add the patties and cook for 2-3 minutes per side, or until browned and cooked through.
7. Transfer to the preheated oven and bake for an additional 10-12 minutes, or until sweet potatoes are tender.

Cooking Time: 20-25 minutes

Kale and Spinach Salad with Lemon-Tahini Dressing

This refreshing salad combines the earthy flavors of kale and spinach with a creamy, zesty lemon-tahini dressing. Perfect for a light lunch or dinner.

Ingredients:

– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup fresh baby spinach leaves
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons tahini
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kale and spinach.
2. In a small bowl, whisk together the lemon juice, tahini, and olive oil until smooth.
3. Pour the dressing over the greens and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.

Cooking Time: 10 minutes

Baked Salmon with Garlic-Herb Butter

This recipe combines the rich flavor of salmon with the aromatic goodness of garlic and herbs, all wrapped up in a simple baked package.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 cloves garlic, minced
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Place salmon fillets on the prepared baking sheet, leaving about 1 inch of space between each filet.
3. In a small bowl, mix together softened butter, minced garlic, chopped parsley, and chopped dill.
4. Spread one-quarter of the garlic-herb butter mixture evenly onto each salmon fillet, leaving a 1/2-inch border around the edges.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.

Cooking Time: 12-15 minutes

Plantain Pancakes with Almond Butter Drizzle

Get ready to start your day with a delicious twist on traditional pancakes! This recipe combines the natural sweetness of ripe plantains with the creamy richness of almond butter for a truly unique breakfast experience.

Ingredients:

– 2 large plantains, ripe
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– Almond butter for drizzling (optional)
– Maple syrup or honey for serving (optional)

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. Peel the plantains and slice them into 1-inch rounds.
3. In a bowl, whisk together flour, sugar, baking powder, and salt.
4. Add milk, egg, and plantain slices to the dry ingredients; mix until smooth.
5. Cook pancakes for 2-3 minutes or until bubbles appear on surface and edges start to curl.
6. Flip and cook for another minute.
7. Serve warm with a drizzle of almond butter (and maple syrup or honey if desired).

Cooking Time: approximately 10-12 minutes

Coconut Flour Waffles with Berries

Start your day off right with these delicious and nutritious coconut flour waffles, topped with a sweet and tangy berry compote.

Ingredients:

– 1 cup coconut flour
– 2 eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1/2 teaspoon baking soda
– Pinch of salt
– Fresh berries (such as blueberries, strawberries, or raspberries)

Instructions:

1. Preheat waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together coconut flour, eggs, almond milk, melted coconut oil, baking soda, and salt until smooth.
3. Pour approximately 1/4 cup of batter onto the center of the waffle iron.
4. Cook for 3-5 minutes or until golden brown.
5. While waffles are cooking, mix fresh berries with a squeeze of lemon juice and a drizzle of honey to taste.
6. Serve warm waffles topped with berry compote and enjoy!

Cooking Time: 15-20 minutes

Slow-Cooked Lamb Shanks with Root Vegetables

Slow-Cooked Lamb Shanks with Root Vegetables Recipe

This hearty recipe combines tender lamb shanks with a medley of root vegetables, resulting in a rich and flavorful dish perfect for a cold winter’s night.

Ingredients:

– 4 lamb shanks
– 2 carrots, peeled and chopped
– 1 large sweet potato, peeled and cubed
– 1 large parsnip, peeled and sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup lamb broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Olive oil for cooking

Instructions:

1. Preheat the slow cooker to low heat.
2. Season the lamb shanks with salt, pepper, and thyme.
3. In a large skillet, brown the lamb shanks in olive oil over medium-high heat.
4. Add the chopped onion, minced garlic, carrots, sweet potato, and parsnip to the skillet. Cook for 5 minutes.
5. Transfer the mixture to the slow cooker with lamb broth and tomato paste. Cover and cook on low for 8 hours or high for 4 hours.
6. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 8-4 hours

Avocado and Cucumber Soup with Fresh Herbs

Beat the heat with this creamy and refreshing soup that combines the richness of avocados with the coolness of cucumbers, topped with a burst of fresh herbs.

Ingredients:

– 3 ripe avocados
– 2 large cucumbers
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, dill, and chives for garnish

Instructions:

1. Peel the avocados and place them in a blender with the cucumbers, Greek yogurt, lemon juice, salt, and black pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust the seasoning if necessary.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh herbs just before serving.

Cooking Time: 10 minutes (plus chilling time)

Lectin-Free Chicken Curry with Coconut Milk

This creamy and aromatic curry is a perfect solution for those looking to reduce their lectin intake while still enjoying the rich flavors of traditional Indian cuisine. With its comforting blend of spices and tender chicken, this recipe is sure to become a staple in your kitchen.

Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder (make sure it’s lectin-free)
– 1/2 teaspoon turmeric
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 14 oz coconut milk
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pan, heat 2 tablespoons of oil over medium heat. Add onions and cook until they’re translucent.
2. Add garlic, ginger, cumin, curry powder, turmeric, paprika, salt, and pepper. Cook for 1 minute.
3. Add the chicken and cook until browned on all sides.
4. Pour in coconut milk and stir well.
5. Reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through.
6. Garnish with cilantro leaves and serve hot over rice or with naan.

Cooking Time: 25-30 minutes

Roasted Butternut Squash with Rosemary

Roasted Butternut Squash with Rosemary: A Simple yet Elegant Side Dish

This recipe brings out the natural sweetness of butternut squash by roasting it with fragrant rosemary. The result is a deliciously caramelized and herb-infused side dish perfect for any meal.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the squash cubes with olive oil, chopped rosemary, salt, and pepper until evenly coated.
3. Spread the squash mixture in a single layer on a baking sheet.
4. Roast for 30-40 minutes or until the squash is tender and caramelized, flipping halfway through.
5. Serve hot, garnished with additional rosemary if desired.

Cooking Time: 30-40 minutes

Grilled Shrimp and Asparagus Skewers

This recipe combines the sweetness of shrimp with the tender crunch of asparagus, all on a single skewer. Perfect for a quick summer dinner or a light lunch.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 10 bamboo skewers

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, and garlic.
3. Add shrimp and asparagus to the bowl; toss to coat.
4. Thread shrimp and asparagus onto skewers, leaving a small space between each piece.
5. Season with salt and pepper.
6. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and asparagus is tender.

Cooking Time: 8-10 minutes

Collard Green Wraps with Turkey and Avocado

A healthy twist on traditional wraps, this recipe combines the nutritional benefits of collard greens with flavorful turkey and creamy avocado.

Ingredients:

– 4-6 collard green leaves
– 1 pound cooked turkey breast, sliced
– 1 ripe avocado, diced
– 1/4 cup hummus
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish

Instructions:

1. Preheat a non-stick skillet or griddle over medium-high heat.
2. Blanch collard green leaves in boiling water for 30 seconds to make them pliable. Drain and rinse with cold water.
3. Spread 1-2 tablespoons of hummus on each collard green leaf, leaving a 1-inch border around the edges.
4. Arrange sliced turkey breast and diced avocado on top of the hummus.
5. Fold the bottom half of the collard green leaf up over the filling, then fold in the sides and roll into a neat wrap.
6. Serve immediately, or refrigerate for up to 24 hours.

Cooking Time: 10 minutes

Baked Cod with Lemon and Capers

A bright and citrusy twist on traditional cod recipes, this dish is perfect for a quick weeknight dinner or a special occasion. The combination of tender cod, tangy lemon, and salty capers creates a flavorful and satisfying meal.

Ingredients:
– 4 cod fillets (6 oz each)
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tbsp capers, rinsed and drained
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet.
4. Drizzle olive oil over the cod, then sprinkle garlic and capers evenly.
5. Squeeze lemon juice over the top of each fillet.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until fish is cooked through.
8. Garnish with chopped parsley if desired.

Cooking Time: 12-15 minutes

Cauliflower Mash with Garlic and Chives

Transform cauliflower into a creamy, flavorful side dish reminiscent of mashed potatoes, but with fewer calories. This recipe adds a punch of garlic and chives for an extra boost of flavor.

Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 1 tablespoon butter
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
5. Add the cauliflower “rice” to the skillet and stir to combine with the garlic butter mixture.
6. Cook for 10-12 minutes, stirring occasionally, until the cauliflower is tender.
7. Season with salt and pepper to taste. If using cheese, stir it in at this point.
8. Serve hot.

Cooking Time: 20-25 minutes

Spinach and Mushroom Frittata with Coconut Oil

Spinach and Mushroom Frittata with Coconut Oil: A delicious breakfast or brunch option that combines the flavors of sautéed mushrooms and spinach with a hint of coconut oil.

Ingredients:

– 6 eggs
– 1 cup fresh spinach leaves, chopped
– 1 cup sliced mushrooms (button or cremini)
– 2 tablespoons coconut oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the coconut oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add chopped spinach to the skillet and cook until wilted, about 1 minute.
4. In a large bowl, whisk together eggs and a pinch of salt.
5. Pour egg mixture over the mushroom-spinach mixture in the skillet.
6. Cook for 2-3 minutes or until edges start to set.
7. Transfer skillet to the oven and bake for 15-18 minutes or until the frittata is cooked through.

Cooking Time: Approximately 20-22 minutes

Grass-Fed Bison Burgers with Lettuce Buns

Experience the rich flavor of wild game with this recipe for Grass-Fed Bison Burgers, served on a crispy lettuce bun.

Ingredients:

– 1 lb grass-fed bison burgers (ground)
– 4 lettuce leaves
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional toppings: avocado, tomato, cheese, bacon

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together chopped onion and minced garlic.
3. Form the grass-fed bison burgers into 4 patties. Season with salt and pepper.
4. Grill the bison burgers for 4-5 minutes per side, or until cooked to desired level of doneness.
5. Meanwhile, prepare the lettuce buns by brushing each leaf with olive oil and seasoning with salt.
6. Assemble the burgers by placing a cooked patty onto a lettuce bun, followed by your choice of toppings.
7. Serve immediately and enjoy!

Cooking Time: 8-10 minutes

Chia Seed Pudding with Coconut Milk

This recipe combines the nutritional benefits of chia seeds with the creamy richness of coconut milk, creating a delicious and healthy dessert or snack option. With just a few simple ingredients, you can whip up a batch in no time!

Ingredients:

– 1/2 cup chia seeds
– 1 cup full-fat coconut milk
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt

Instructions:

1. In a small bowl, mix together chia seeds and coconut milk. Stir well to combine.
2. Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours or overnight.
3. Just before serving, add honey or maple syrup if desired. Mix well to combine.
4. Serve chilled, garnished with your favorite toppings such as fresh fruit, nuts, or shredded coconut.

Cooking Time: 4-8 hours (depending on the length of time you refrigerate it)

Enjoy your creamy and nutritious Coconut Chia Seed Pudding!

Roasted Beet and Arugula Salad with Walnuts

A sweet and earthy salad that combines the natural sweetness of roasted beets with the peppery flavor of arugula, topped with crunchy walnuts.

Ingredients:

– 2 large beets
– 4 cups arugula
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, roasted beets, and chopped walnuts.
5. Drizzle with olive oil and balsamic vinegar; season with salt and pepper to taste.
6. Serve immediately.

Cooking Time: 50 minutes

Summary

Discover 20 delicious Plant Paradox recipes that promote a healthy gut. This collection of mouth-watering dishes includes Cauliflower Rice Stir-Fry with Coconut Aminos, Lectin-Free Zucchini Noodles with Avocado Pesto, and Roasted Brussels Sprouts with Ghee and Sea Salt. Other highlights include Grass-Fed Beef and Sweet Potato Hash, Baked Salmon with Garlic-Herb Butter, and Spinach and Mushroom Frittata with Coconut Oil. These recipes showcase the importance of lectin-free ingredients and nutrient-dense eating for a happy gut. Treat your taste buds and get cooking!