Continuing on with the Wheat Belly program, my wife cooked this for me tonight, in honor of my 70th birthday!
We love the convenience and taste of a good Rotisserie Chicken, which is great protein for a Wheat Belly eating program. For the side, my wife prepared the "Roasted Zucchini, Squash, and Tomato Medley" from page 131 of Dr. William Davis' "Wheat Belly 30-Minute (or less) Cookbook".
I never knew how great zucchini, squash, and tomatoes could taste roasted, and it goes with any kind of main dish; chicken, fish, or pork!
She cut up the vegetables in bite size half-moon pieces, while heating the oven to 425 degrees. If the chicken needs to be heated, put in an aluminum pan or on a baking sheet, cover with foil, and place in the oven.
In a bowl put 1 1/2-TBS olive oil, 1-TBS red wine vinegar, 1/2-TS of the "Wheat Belly" Italian Seasoning Mix (2-TBS dried basil, 2-TBS dried oregano, 2-TBS dried rosemary, 1-TBS dried marjoram, 1-TBS garlic powder, and 1-TS ground black pepper, and 1/2-TS of sea salt, and mixed thoroughly.
Toss in the vegetables and mix up until everything is coated. Spread the vegetables on a grease cooking sheet and place in the oven for 20 minutes. Stir once, or until brown. Sprinkle with about 1/3 cup of finely shaved Parmesan cheese.
Serve it with any of the proteins mentioned above, or with chicken as the photo shows.
Eat up, you non-wheat bellies!
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