Monday, May 30, 2016

Cheeseburger Pie For Wheat Bellies!

Man!  I tried this recipe from Wheat-Free Market Foods, and I believe it's the best thing I've made and had yet! 

I was also down to 197 (from 225+), and completely off my blood pressure med!  I'm also not taking my metformin, but I'm still monitoring my blood sugar levels periodically.  I don't want to announce that I'm good that until I have my next A1C test.

Here's the recipe just like I found it on the website above.  You can also order all the "wheat-free/grain-free" ingredients from them.

Serves 6

1 lb. ground meat
½ large onion, chopped
½ - 1 tablespoon favorite Cajun Seasoning (optional...or instead use a dash of salt and pepper)
2 tablespoons chicken or beef stock or water
4 oz. cream cheese
¾ cup
Wheat-Free Market All-Purpose Baking Mix
2 tablespoons salted butter, melted
2 large eggs
2 tablespoons sour cream
½ cup shredded sharp cheddar cheese
Extra shredded cheese (approximately 2 tablespoons)

Preheat oven to 350 degrees F. In a large pan over medium heat brown the ground meat and onion. As soon as meat has cooked and onions are tender (drain excessive oil if desired) add ½ tablespoon of Cajun seasoning, cream cheese and stock. Lower heat and stir until cream cheese has melted. Taste for seasoning and add more if needed. Pour meat mixture into an 8 or 9 inch pie plate.

In medium bowl blend the baking mix, eggs, sour cream, butter, and cheddar cheese. Pour batter over meat mixture and spread out evenly. Top with additional cheese and bake for 25 minutes or until biscuit layer begins to brown.

Let sit 5 minutes before serving.

Serve with sliced tomatoes or salad.

We also added a few Terra Exotic Potato Chips on the side.  They gluten-free and contain no wheat!

Saturday, May 28, 2016

Gluten Free - Spaghetti - Wheat Belly Friendly

If you have been missing a pasta-like dish, here is an easy way to have the same taste and consistency as a "traditional" plate of spaghetti!

First, cook some hamburger like you would normally for a traditional spaghetti meal, except don't pour off all the fat.  Pour in a gluten-free spaghetti sauce like Monte Bene

I used just half a jar of their "garlic and marinara" and was very pleased with the taste.  We did add a little Mrs. Dash to kick it up a notch!

Using a "noodle maker" tool, like, or similar, the one shown and twist off some zucchini, and or squash, noodles.  It's so easy!

Boil the "noodle" for about 2 minutes in some beef stock.  Drain, and put them into your spaghetti mixture.

Stir and cook until well blended and then plate.  Add real grated parmesan to the top and serve.

Note: There are gluten-free wines out there, so have a small glass with your spaghetti.* 

You'll never have to miss "pasta" again!

*I haven't shopped for wine in sometime, but amazingly the operator was aware of "gluten-free" alcohol.  He showed me wines, vodkas, and even Tennessee whiskey that were "Wheat Belly" friendly, and some even had "gluten-free" on their labels.  Moderation is the key, and you should read the labels of everything you buy.

Friday, May 27, 2016

Breakfast Quiche - Mushroom - Bacon - Cheese - Wheat Belly Friendly

Let me say right up front that this "Wheat Belly" friendly breakfast quiche is AWESOME, but time consuming!  So, you may want to prepare the whole thing the night before, or at least get all the mixtures ready.  Or, you could work hungry as I did on this, but the effort, either way is well worth it!

It really helps if you have a helper on this one, there is a lot of mixing and finding ingredients.  However, once you've done it once, you'll be able to do it quicker on those hungry mornings!

This recipe came from Wheat-Free Market Foods, and this is my attempt at preparing.

Divide your activity into preparing the crust and the filling.  The are bought time consuming and are made up of several ingredients.  The ingredients should be on hand, IF, you have been following Dr. Davis' "Wheat Belly" program.  The crust is basically made up of the "Wheat-Free All-Purpose Baking Mix" that I usually keep made up in a canister.  You need his cookbook to get the ingredients of that mixture.  HINT: Breads are made from Almond, coconut, and flaxseed flours/meals. NO WHEAT!

The CRUST is made up of: (turn on oven to 350)
1 -1/2 Cups Wheat-Free Baking Mix
1/4 teaspoon sea-salt
1 teaspoon Virtue or Truvia sweetener (only Stevia extract, no other ingredients are "wheat belly" legal)
1 large egg
2 tablespoons of "real" butter

The FILLING is made up of:
4 slices of thick bacon (chopped)
1/2 small onion (finely chopped)
4 ounces of mushrooms (chopped)
1/2 teaspoon sea-salt
5 large eggs
3/4 cups heavy whipping cream
4 ounces shredded cheese (provolone or Swiss)
1/4 teaspoon black pepper

Prepare Crust:
Preheat oven to 350 degrees F. In a medium bowl combine baking mix, sweetener, salt, butter and egg. Blend until dough forms. Place dough on a large piece of parchment paper. Place another sheet of parchment paper (or plastic wrap) on top of the dough and roll out until dough is approximately 12 inches in diameter (for a 9 inch pie). Remove top paper and carefully invert crust into pie plate. Remove any excess dough and crimp edges if desired.

Bake crust for 10 minutes then remove from oven.

While crust is baking, prepare filling.

Render fat from bacon in a medium pan. As soon as bacon is crispy, chop bacon and set aside. Leave at least 3 tablespoons of bacon drippings in pan and add onion, mushrooms and ¼ teaspoon salt. Cook over medium heat until vegetables are tender. Turn off heat.

In a large bowl add eggs, whipping cream, cheese, remaining ¼ teaspoon salt, pepper, bacon and mushroom mixture. Pour mixture into the pre-baked crust and bake for 35 minutes or until center is set. Check crust around 30 minutes to make sure it is not getting too brown. Allow to cool for at least 10 minutes before slicing.

Get ready to "slap yo mamma"!  It's awesome with coffee, and maybe a side of fresh fruit!

Pork Chop - Wheat Belly Meal

A lot of the "Wheat Belly" meals we've been fixing for our evening meal have been similar; only the protein has changed.  That makes it interesting, without burning you out on just one thing.

In this one we fixed the same zucchini and summer squash, leaving out the tomatoes and adding Brussel Sprouts, and just baked a couple of nice size pork chops.  It is quick and easy, and very satisfying!

Look at the "Roasted zucchini and Squash" recipe below for the "how to". 

As for the pork chop, simply season the meat, and place in the oven at 350 until nice and brown; usually about 20 minutes.  My wife covers mine with foil, because I don't like mine as "killed" as she does!

I'm losing more slowly now, possibly because of too many carbs from vegetables, but I was told not to lose too much more.  That's a good sign from your wife that your getting to where you need to be!

Wednesday, May 25, 2016

Roasted Zucchini, Squash, and Tomato Medley - Wheat Belly

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!

Tuesday, May 24, 2016

Shrimp And Greek Salad For Your Wheat Belly

Okay, if you've been following my progress on Dr. William Davis' "Wheat Belly" program, I weighed 199 today!  No more wheat (or grains of any kind) or sugar!

Tonight I pulled out an, almost forgotten, opened package of frozen shrimp.  I thought it might not be good, since it looked a little freezer burned, but turns out it was perfect!

While my wife sliced and diced making the cucumber, onion, tomato, Kalamata olive, and feta cheese salad (see this post for dressing), I got a pan of real "Amish" butter, minced garlic, and a splash of "Ring Of Fire" hot sauce heating on the stove.  After only rinsing the frozen shrimp off, I popped them into the hot mixture and began flipping them at intervals.  After some of the liquid boiled off, I sprinkled sea salt over the shrimp.

It only took about 10 to 12 minutes and the shrimp I tested was awesome!  I put the shrimps around the salad plate my wife had fixed and we sat down to a delicious meal.

I can't think of a think that is not allowed on the Wheat Belly program, so I feel certain I'm on my way to losing a few more pounds.

I never end a meal feeling bloated and I'm still off my metformin, and still down to half a blood pressure pill.  I'm hoping in another week I can stop it all together.  Next, I'll have to have my cholesterol checked...I may stop that medicine soon, as well!

Friday, May 20, 2016

Rotisserie Chicken And Broccoli-Cheese Casserole

My wife and I wanted a "Rotisserie Chicken" tonight, which was easy enough.  We picked out a good one from the store on our last trip and tonight was the night.

The question was, "What to fix with it that was 'Wheat Belly' friendly?"

My wife came up with and prepared the "Broccoli-Cheese Casserole" found on page 191 in Dr. William Davis' "Wheat Belly 30-minute (Or Less) Cookbook".

While the chicken was warming at 400 degrees in the oven, covered in an aluminum pan, she greased an 8" X 8" baking dish. 

In a microwavable bowl, she put the fresh broccoli florets (1 - 12 oz. bag) and 1/2 cup of water.  She covered the bowl and cooked for 3 minutes on high.  The florets should turn bright green and get soft in that amount of time.  If not, zap a little longer!

In a medium bowl, combine 2 eggs, 1/2 cup of cheddar cheese, 1/2 cup of heavy cream, 1/3 cup almond flour, 1/2 teaspoon of mustard powder, 1/4 teaspoon onion powder, 1/4 teaspoon of sea salt, and a dash of ground red pepper.  Pour mixture over the cooked broccoli, and top with another 1/2 cup of cheddar cheese.

Bake for 20-25 minutes!

The chicken will probably be warm through long before this time is up, but my wife always wants to make sure it's dead!

As you can see, from the photos above, it looked great, and tasted the same.

Come on...join the fun and cook "Wheat Belly" style!

Thursday, May 19, 2016

Salmon With Greek Salad For Wheat Bellies

So, I'm still eating according to "Wheat Belly" rules, but experimenting some too.

Tonight my wife prepared a "Greek Salad" according to our daughter's recipe.  She and her husband lived in Crete for over a year and that's where she fell in love with this type salad.

She cut up some cucumber, green onions, cherry tomatoes, and added a helping of Kalamata olives, and a handful of feta cheese.  Over the mixture she sprinkled some apple-cider vinegar, and extra virgin olive oil.  It alone was delicious.

I had bought two small salmon slices in the frozen section at the store, so according to directions I cooked them un-thawed for 30 minutes at 400 degrees.

I put a slab each on the side of the salad plates and we dug in!  Awesome!

The taste combination was just what I had wanted when I planned the meal.

I'm loving the weight falling off, and the new adventure in taste we get with the dishes we are preparing.  You'll love it too!

Jump in "cold turkey" and free yourself of that "grain" and "sugar" addiction today.

Wednesday, May 18, 2016

Spaghetti Squash For Wheat Bellies!

Well, I've started this "Wheat Belly" program I learned from watching Dr. William Davis' TV and YouTube videos.  I bought his cookbook and over the course of 3 weeks I have lost 25 pounds of weight!  And, the most amazing fact is I have only today begun to exercise again!

Anyway, I wanted to share with you this recipe.  Since beginning I haven't been hungry, but I have missed rice and pasta.  I'll share the rice dish, using cauliflower later, but tonight I wanted "pasta"!

I cooked a "spaghetti squash" (medium size) for about 50 minutes at 375 degrees.  I cut the squash in half, spread olive oil over the inside, and on a cooking sheet, and sprinkled the inside with sea-salt and garlic powder.  I turned the squash face-down and placed it in the oven.

On the stove I heated on low heat about half a jar of Monet Bene Garlic Marinara, which has no sugar added, no gluten, and no preservatives.  

In a skillet, I slow fried some chicken tenders, using olive oil and minced garlic.  I put the chicken aside to drain until I was ready to do the plating.

Once the squash was cooked, I shredded out the squash, using a fork, into a bowl; it even looks like spaghetti.

I placed a generous pile of the squash on the plate and spooned the marinara over the top.  I then sprinkled BelGioiso Parmesan over the top.  I placed two or three chicken tenders on the side and served.

It was delicious!  I even went back and finished the cold squash and marinara after eating!

I no longer have the bloating and gas I used to have after eating.  It's a new way of life!  

You really don't need grains (bread, rice, oats) to survive!
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