Tuesday, November 21, 2017

Thanksgiving Wheat Belly Safe Dessert - Simple Mills Banana Muffins

The "Wheat Belly" is now a life-style way of eating for me, and I stay pretty close to the rules.  The rules have paid off for me, and I've kept the weight off for over 19 months!  I lost about 50 pounds overall, and actually got too small and had to increase my carbs to come back to today's 190 average weight.  That's the ideal weight for me and I've dropped blood pressure and diabetes medications.

However, when holidays come along, I miss something sweet.  I see family and friends indulging in pies, cakes, and other sweet things, and yes, it bothers me a little.  So, I went searching for something to fill the "holiday spirit" gap.
I discovered Simple Mills products and have been enjoying their almond flour crackers, bread, and pancake mix.  So, the natural thing to do was to try out their line of muffin mixes.

I decided on the Banana Muffin Mix.  (Note: You can buy them on several sites, or at your local "fresh market or earth type store".)

I wanted a little extra in my holiday muffin, so I chopped up pecans, dark chocolate, and some frozen berries.  It all worked perfectly in the mix and didn't require any more cooking time.  They came out delicious!

I topped the muffins with some of the Simple Mills frosting, and that got me to where I wanted to be on Thanksgiving Day!

You've still got time, or try them for Christmas...the directions are easy and in 30 minutes you'll have your favorite muffin, iced, and ready to enjoy with the family.

Thursday, May 04, 2017

"Wheat Belly" Friendly Steak'n Gravy!

My wife made me some "Wheat Belly" steak'n gravy tonight!
She just rolled cubed-steak in garbanzo bean flour and fried it in an iron skillet.  She added more of the "bean flour" to the drippings, added some water, salt, and pepper and made gravy. She then popped it into the oven at 400 for about an hour.
The vegies, red potatoes, cauliflower, and tomatoes went in until soft; then I broiled them for a touch of brown. Yummy!
The steak browned beautifully!

Tuesday, April 25, 2017

"Pulled Pork" Wheat Belly Supper

Last night's Wheat Belly supper was some BBQed "pulled pork" I made from some ham we had frozen since Christmas! Yes, and it was delicious!

I cut up some onion, cauliflower, broccoli, and red potatoes and roasted them in the oven.  It was so simple, and so good that we wished we had made more!

Thursday, February 09, 2017

You Must Read "The Shack"!

We found ourselves shut inside a condo on Indian Rocks Beach, in Clearwater, FL, this winter during a freak storm of high wind and rain.  Had it not been for the little library within the beach front unit, I may have gone crazy!

My granddaughter suddenly exclaimed, "Oh, Papaw, you have to read this book!

That may have been may have been one of the highlights of my entire life.  I've read the Bible through in several versions, but never had I completely grasped the meaning of a relationship with the Holy Trinity.  "The Shack"*, by William P. Young, opened my mine to the great love of each part of God.  It also made me more aware of the Holy Spirit, a part that we often overlook in our thoughts, action, and prayers. 

PLEASE, PLEASE, read this book soon; it will change your life and relationship with everything! 

Plus, there is a movie coming out soon, and you need to read the original thoughts of Mr. Young before you see it!

*A grieving father receives a suspicious note, apparently from God, inviting him to meet in the Oregon wilderness where his daughter has been abducted and murdered. In a world where religion seems to grow increasingly irrelevant, "The Shack" wrestles with the timeless question, "Where is God in a world so filled with unspeakable pain?"

Monday, January 09, 2017

Scallops and Shrimp With Asparagus

If you've been following me lately, you know that I'm a Wheat Belly practitioner.  So, the simple object is to avoid "grains" altogether.

Tonight I was craving some seafood; scallops and shrimp, to be exact.  I came up with this real quick and easy way to prepare this type of seafood without much mess and fuss, and "real" bread.

I bought 8 large, raw, scallops and shrimp, and a can of cut asparagus.  I kind of wish I'd bought only asparagus tips, because in a can of "cut asparagus", you always find one of two tough stringy pieces.  This bite always makes me rethink the purchase, but I do love asparagus!  If I'd had more time, I would have sautéed my own, using butter; next time.
Anyway, I put pats of butter around the bottom of two oven friendly bowls, and placed a scallop on top of each piece.  Around the edges, of my bowl, I placed the shrimp. 

In another pan, I heated olive oil (real California), salt, pepper, garlic, and minced up sun dried tomatoes.  I poured the thoroughly heated mixture over the scallops and shrimp.  I then crumbled "Wheat Belly Herbed Focaccia Flatbread" (made earlier) over the top.

I already had the oven heating to 450 degrees, so I popped the dishes in for 10 minutes.  That's all it takes!  If the shrimp is pink, then it's all done.

When the asparagus is heated, remove the dishes from the oven, section the scallops into 4 bites each, and place on a plate along side the vegetable.  It's good!


Sunday, July 31, 2016

Hot And Spicy Nut Mix - Wheat Belly Style

This is our version of this wonderful snack recipe.

Have a glass of water nearby when you eat these nuts. Pack this Hot and Spicy Nut Mix from the Wheat Belly 10-Day Grain Detox  in a resealable plastic bag or plastic container and take it along with you when you travel. It’s certainly tastier and a lot less expensive than the nuts sold at airports or other travel shops.  If making it for the kids, add cashew fragments to your choice of nuts. (Adult versions should avoid cashews or minimize them due to potentially excessive carbohydrate exposure.)
If you start with whole nuts, you can reduce them to smaller pieces in your food chopper, food processor, or coffee grinder by pulsing briefly. (We chose not to reduce size.)

Makes 16 (1/4-cup) servings:
  • 1 cup raw pumpkin seeds (These did not turn out to be as desirable as first thought.  They were tough to chew, but maybe pre-roasting these separately would have made a difference.)
  • 1 cup raw sunflower seeds (We omitted these.)
  • 1 cup raw walnut pieces
  • 1 cup raw pecan pieces
  • 1/2 cup coconut oil, melted
  • 1 tablespoon chili powder
  • 2 tablespoons hot-pepper sauce
  • 1/2 teaspoon salt

Preheat the oven to 275
°

In a large bowl, combine the pumpkin seeds, sunflower seeds, walnuts, pecans, coconut oil, chili powder, hot sauce, and salt.  Toss to mix thoroughly.

Spread the mixture on a large baking sheet. Bake for 20 minutes, stirring once (we actually baked a little longer for crispness).  Cool before serving.

Per 1/4-cup serving:
253 calories, 6g protein, 5g carbohydrates, 24g total fat, 8g saturated fat, 2g fiber, 97mg sodium.

Monday, July 18, 2016

Wheat Belly Pizza Crust . . . You Can Hold In Your Hands!

Here’s a recipe for pizza crust that you can actually hold in your hands.  I was skeptical, so I had to try this one!

This is my take on the recipe on page 232 in the "Wheat Belly Cookbook" - Pizza Crust 1.

This recipe yields a pizza crust sturdy enough to hold in your hands.  As written, it will make a 12-inch round pizza crust.

Ingredients:
  • 2 cups ground almonds
  • 4 tablespoons garbanzo bean flour
  • 1 cup shredded mozzarella cheese
  • 4 tablespoons ground flaxseed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Dash of sea salt
  • 2 large eggs
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup water
Preheat oven to 350 degrees F.
In food processor or food chopper (actually, I just used a fork, but I'm sure the cruse would have been made of finer grain nuts had I used a processor), pulse or chop mozzarella cheese until becomes granular size.

In large bowl, mix ground almonds, garbanzo bean flour, mozzarella cheese, flaxseed, onion powder, garlic powder, and salt.

Stir in eggs, olive oil, and water and mix thoroughly.


Spread large sheet of parchment paper over a cookie sheet.  We actually use our stoneware round pizza sheet.  It worked fine.

Place dough on parchment paper. Spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size. Feel around edges to gauge thickness.

Remove top layer of parchment paper carefully. Use spatula to form crust edge.

Bake for 20 minutes.


Remove and top with pizza sauce, mozzarella cheese, Parmesan cheese, olive oil, chopped peppers, spinach, sliced sausage (uncured), etc. and bake for an additional 15 minutes.  (We used Canadian bacon, 2 strips of bacon, orange bell pepper, onion, pepperoni, jalapenos, Ms. Dash, some provolone, besides mozzarella.  We probably went overboard with the carbs, but I needed to get rid of some of the vegetables in my refrigerator!  However, I did chose a low carb beverage!)  


It was wonderful!

No, you aren't eating real pizza dough, but you are losing weight, getting off your meds, and still enjoying the taste of real pizza that you can hold in your hand!

Wednesday, July 13, 2016

Pork Chop With Cauliflower Mashed Potatoes - Wheat Belly Style!

The "mashed potatoes" in this post were made from CAULIFLOWER!  Dr. Davis explains that while potatoes contain none of the "evil grain", they do cause extreme blood sugar rises.  However, follow this recipe from his book (Page 201, in the "Wheat Belly Cookbook"), and you too will agree that it makes cauliflower "taters" taste better than potatoes; seriously!

NEEDED:
1 Large head of cauliflower (cut into florets)
2 Ounces of cream cheese
2 Tablespoons real butter (we use Omish)
1/4 Teaspoons sea salt (I think we added a touch more - but taste before the final mix)

PREPARATION:
Place a steamer basket in a large pot with 2" of water.  (We simplified this by boiling the cauliflower in a small amount of water while covered.  Make sure it's tender!)  When tender, we took it off the heat and added the other ingredients and began mixing.  Mix until "mashed potato smooth".

Dr. Davis calls for a food processor to do the blending, but ours isn't the best in the world, but believe me our method works!

We served ourselves with a thick pork chop, the cauliflower, I mean potatoes, and some green beans.

If you're counting, this has152 calories, 5g protein, and 11g of carbs.

You'll never go back to plain ol' potatoes!

Sandwich Bread - Wheat Belly Friendly!

This is my attempt at "sandwich bread" making, as described on page 20 of Dr. Davis' "Wheat Belly 30-Minute (or less) Cookbook"!

-Yield 1 loaf - Active Time 20 minutes Total Time 1 1/2 hours-

Ingredients
  • 3 cups Wheat Belly All Purpose Baking Mix
  • 1 tsp. aluminum free baking powder
  • 1/2 tsp. sea salt
  • 5 eggs, separated
  • 1/4 cup butter or coconut oil, melted
  • 1 tbsp. buttermilk or coconut milk (canned or carton variety)

Preparation

Preheat oven to 350 degrees.

Grease an 8 1/2" X 4 1/2 " loaf pan.

In a food processor, combine the baking mix, baking powder and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and buttermilk or coconut milk and pulse until well blended.

In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form.

Pour into the flour mixture and pulse until egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until wooden pick comes out clean.

Mine either didn't rise enough, or the pan was too large, BUT, it tasted great!
We tried it as an open face sandwich with some "Wheat Belly" friendly egg-salad my wife made.  It was all topped out with two strips of BACON!  Wonderful!

The next night we had "slow-cooker" pinto beans, and this was like eating cornbread!  Try some tonight...you know you're missing CORNBREAD (Wheat Belly style)!


Pecan-Pineapple Bites - Wheat Belly Friendly!


Pecan-Pineapple Bites
(makes 30 bites or about 12 muffin size)

Our take on Dr. Davis' recipe on page 223 of the 30-minute Or Less cookbook.
Prep Time: 15 minutes
Total Time: 15 minutes + chilling time

You’ll Need:
  • 1 cup ground pecans
  • 3 tablespoons butter, melted
  • Stevia or Truvia*, equivalent to ¼ cup sugar
  • 1 can (8 ounces) crushed pineapple, drained
  • 8 ounces cream cheese, at room temperature
  • 30 pecan halves

How to make it:
1. On a baking sheet or large plate, arrange 30 mini paper liners (in our case we only had cupcake liners, so we had about half as many "bites").
2. In a medium bowl, combine the ground pecans, butter, and sweetener. Mix thoroughly. Spoon evenly into the liners, pressing down with your fingers or a spoon. Set aside.
3. In another bowl, combine the pineapple and cream cheese. Stir until well blended.
4. Spoon evenly over the pecan crusts. Place 1 pecan half on top of each. Chill for at least 30 minutes.
These little fellers are delicious and satisfy your need for something sweet!

Per 1 Bite: 77 calories, 8 g total fat, 1 g protein, 2 g carbs, 1 g fiber

*Liquid sweetener works better for baking...less grit unless well melted!

Sunday, July 03, 2016

Wheat Belly Peanut Butter Pie!

Man, oh man, what a dessert!  This is what my wife made for me from the "Wheat Belly Cookbook", page 268!  She followed the directions, except for the cocoa powder; she doesn't like unsweetened cocoa powder, so at the end, so that I could have my chocolate fix, she lined half the pie top with unsweet dark chocolate chips!  It did the trick!

Here's what the books says:

Ingredients

Crust

  • 1 cup almond flour
  • 1/2 cup ground flaxseeds
  • 1/4 teaspoon liquid stevia
  • 1/4 cup cocoa powder, optional
  • 1/4 cup organic butter, melted
  • 1 tablespoon vanilla extract

Filling

  • 1 cup organic heavy cream
  • 1 teaspoon vanilla
  • 8 ounce brick organic cream cheese, softened
  • 1/2 teaspoon liquid stevia, 1 tablespoon spoonable stevia, or 1/2 cup erythritol (like Swerve)
  • 1 cup organic creamy peanut butter
  • 2 tablespoons full fat coconut milk

Directions

Crust

  1. Blend all ingredients together and press into a 9-inch pie plate.
  2. Cover the entire dish with foil, bake at 350 degrees for 20 minutes, or until firm.
  3. Let cool completely (Important!)

Filling

  1. In a large bowl, use an electric mixer to beat the cream and vanilla until stiff peaks form. Set aside.
  2. In a separate bowl, beat the cheese and stevia until blended. Beat in the peanut butter and coconut milk. Fold in the whipped cream until well mixed.
  3. Pour into the cooled pie crust and refrigerate for 2 hours until set. Slice with a sharp knife.
  4. Drizzle with melted unsweetened chocolate/butter/stevia (Optional).

And here's the result!

Saturday, July 02, 2016

Balsamic Glazed Pork Tenderloin - Wheat Belly

So, tonight I tried the Wheat Belly recipe for Balsamic Glazed Pork Tenderloin, page 176 of the "Wheat Belly Cookbook".  It was so good, and easy to make!

Having lost down to 195, from 230 (since April), I'm determined to make this a way of life.  I'm off my Metformin and my blood pressure medication, and am feeling great.  I now wear 36" pants, instead of the slouchy 40" I was previously wearing. 

Anyway, back to the meal. 

I cut a tenderloin in half, and rolled it in sea salt, cardamom, and pepper. 
I then browned it in full fat butter, turning it until all sides were brown.  This takes about 8 minutes.  I then popped the oven friendly skillet into a 350 degree oven for 20 minutes.  After the time expires, move the tenderloin to a cutting block and let stand for 10 minutes.

In the mean time, add 1/4 cup of beef broth to the remaining butter and drippings in the skillet, plus 1 tablespoon of balsamic vinegar and cook until it reduces in half.

Then add 2 tablespoons of Dijon Mustard and stir until completed incorporated into the skillet contents.

Cut the tenderloin into thin slices and drizzle with the skillet mixture. AWESOME!
We served it with a simple Greek Salad; consisting of cucumbers, tomatoes, olives, and onions covered in olive oil and apple cider vinegar.

It was a great tasted combination!
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