Strawberry-Coconut Biscuits Not A Success!

So you don't get the idea that everything we've tried is a success, I'm posting our efforts on the Strawberry-Coconut Biscuit recipe on page 80, of Dr. Davis' "Wheat Belly 30-Minute (or less) Cookbook".

I'm not going to waste your time or space here posting the entire recipe, but, suffice it to say, we did follow the directions as written.  After 17 minutes in the oven they came out dry and flaky, too crumbly to pickup and hold!

I even re-crumbled the mixture, added another egg, and some coconut milk, trying to add a bit more moisture.  After cooking another 20 minutes at a lower temperature, the biscuits came out the same.  We discarded them!

They did smell great, and though dry, tasted great, but just too powdery to use.

Maybe someone can post what went wrong...I'd love to know.  I'd really like to try these for breakfast!

Pizza For Wheat Bellies!

Wow!  This "Wheat Belly" friendly pizza is fantastic!

I didn't use a cast iron skillet like Wheat-Free Market Foods did in cooking their recipe, but whether you use a skillet and have ticket crust, or you use a flat pizza pan and thin crust, it's going to be delicious!

I followed the directions as outlined on the package of "Wheat Belly Pizza Crust Mix" in making the crust, but I added toppings that were more keeping with the online version, except I used Canadian Bacon instead of sausage.  Mine was a thin-crust, but I didn't have enough mixture to completely spread on the entire pizza pan.  However, what I made was outstanding!  It tasted so good, and filled that part of me that wanted to taste pizza.

Whether you follow the packing directions, or the ones below from the THIS LINK, you, and your "Wheat Belly" will be satisfied.

Serves 4

2 teaspoons olive oil for pan
1 cup Wheat-Free Market Wheat Belly Pizza Crust Mix
2 tablespoons grated parmesan cheese
¼ teaspoon sea salt
1 tablespoon dried Italian Seasoning
¼ cup salted butter, melted
2 large eggs
2 tablespoons milk
4 oz. mozzarella or sharp cheddar cheese, shredded

Toppings

½ lb. Italian bulk sausage (I substituted Canadian Bacon)
½ small onion, chopped
½ bell pepper, chopped
¼ cup favorite sugar-free pizza sauce (optional - the lowest sugar content I could find was 2g, but I'll keep looking for sugar-free)
Other topping suggestions: Pepperoni, bacon crumbles and sliced olives (I added diced jalapeños)
4 oz. mozzarella cheese, shredded

Preheat oven to 400 degrees F. Oil the bottom and sides of a large cast iron skillet (approximately 10-11 inches) or the bottom of a pizza pan with olive oil.

In a medium bowl combine the pizza mix, parmesan cheese, salt and Italian seasonings. Then stir in the butter, eggs, milk and 4 oz. of cheese until a thick dough forms.

Using a spatula and wet hands, press the dough evenly into the prepared pan, going at least 1 inch up the sides. Note: If using a pizza pan, just press the mixture out into a 12 inch diameter circle. [I put my mixture between two sheets of wax paper and pressed it out for thin crust.]

Bake for 22-25 minutes or until golden brown. While dough is cooking, prepare the toppings.

Brown the sausage in a medium frying pan, being sure to break it into smaller pieces. Approximately halfway through cooking the sausage, add the onion and bell pepper and cook until the sausage is done.

Once the crust and sausage mixture are done, turn oven to broil and top the crust with the sausage mixture followed by the pizza sauce and cheese. Place pizza under the broiler until cheese has melted and slightly browned.

PREPARE FOR AN EXPERIENCE

YOU'VE BEEN MISSING!

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!

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.