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.

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!

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!

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!

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!