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!

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!

TALK ABOUT QUICK AND EASY

Well, all except the pinto beans!  Judy soaked them over night and cooked them most of the day, and man, was it worth the wait!

The trick is finding something to go with them that's quick and easy and just as yummy!

We settled on a Food City rotisserie chicken, a can of white/yellow hominy, mac'n cheese, and a big pone of cornbread!

Now, I don't care who you are, that's good eatin'! 

Yeah, it's mostly starch, well, maybe all starch, but who's countin'!?  Besides, there's protein in the beans!