These sweet potato wedges are a great little extra carb option that the whole family will love. You can eat them hot/ as is, or choose to wait until they have cooled down for an extra health boost.
Sweet potatoes are best eaten cooked and cooled as their starch then turns into 'resistant' starch, feeding the good gut bacteria for a strong gut microbiome, instead of spiking your blood sugar.
This mediterranean inspired dip is a vegan protein-rich yet ketogenic recipe that fits in the Functional Medicine lifestyle. It gives the beloved hummus a break, and with the substitution of lupin beans instead of chickpeas provides you with an extra serving of protein, with little added carbs.
Lupin beans are fairly common in Italian dishes, but should really be one of the staples in the vegan cuisine. 100g of drained lupin beans pack in 9.5g of protein, and only 5.7g of carbs. If you make this a meal with a full glass jar (190g lupin beans), you get 18g of protein (!) and only 11g of carbs, making this a great meal for your low carb/ keto days.
Lupin beans also nourish your good gut bacteria by providing fiber and prebiotics. However, this also means that if you suffer from IBS or SIBO, you may have to temporarily stay away from this meal option until your gut bacteria are back in balance.