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Cauliflower Pizza Crust

Judy and I made another cauliflower pizza crust pizza tonight. She wanted a hamburger pizza, so this is what we ended up with! Gooood!

You can get the crusts at https://www.califlourfoods.com/, and you only heat them for 10 minutes right out of the freezer at 350 degrees, let cool for 10 minutes, load on the toppings and heat again for 10 minutes, and let cool another 10. Easy and they are always in your freezer.

Just add what you like!  In this case we added hamburger meat, onions, jalapenos, hamburger pickles, and mozzarella and mild cheddar cheeses.

On the crust we put a mixture of mustard and mayo, the added the mozzarella cheese, then the hamburger mixed with low carb pizza sauce, then layered on the onions, jalapenos, and pickles.  We topped it off with a generous layer of mild cheddar cheese and baked it.

No wheat, no grains, just great taste!

Pasta Alfredo With Blackened Chicken

One thing I've missed, over the last 20 months, on the "Wheat Belly" program is PASTA!  One dish in particular keeps coming to mind, and that was a "Blackened Chicken Pasta" I used to order at a restaurant that is no longer open in my area.  It was so tasty and spicy!  I missed that taste, that spice, that texture, while eating healthy on the "Wheat Belly" diet.

So, I've been on a search for a pasta substitute, and I've found a couple, and one still eludes me; a garbanzo flour pasta.  I don't know if it's in a package, or if you have to actually make it.  But I'm looking!  (UPDATE: I may order this one!)

The one I tried tonight was made by Tolerant, and it was good, very good in fact!  I just happened upon it at local "earth store".   Tolerant makes their flours from legumes, which is "kosher" too.

I found a fettucine alfredo in Dr. Davis' book, so I basically followed that recipe for the sauce, but embellished on the cheeses and spices; adding chicken (blackened, of course).  It turned out beautifully.  My wife, who doesn't follow "Wheat Belly" as closely as I, raved about it and wants more!

The recipe can be found HERE.  Follow that recipe, except substitute whatever "safe" pasta you have or can find.  I used the following cheeses, making the alfredo, as directed, but I added a 1/4 cup of mozzarella, 1/4 cup of diced sundried tomatoes.

• 4 tablespoons butter
• 1 clove garlic, minced
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

We decided on peas as the side dish, but a salad, or asparagus would work well.

Here are the photos from tonight's cook:

Thanksgiving Wheat Belly Safe Dessert - Simple Mills Banana Muffins

The "Wheat Belly" is now a life-style way of eating for me, and I stay pretty close to the rules.  The rules have paid off for me, and I've kept the weight off for over 19 months!  I lost about 50 pounds overall, and actually got too small and had to increase my carbs to come back to today's 190 average weight.  That's the ideal weight for me and I've dropped blood pressure and diabetes medications.

However, when holidays come along, I miss something sweet.  I see family and friends indulging in pies, cakes, and other sweet things, and yes, it bothers me a little.  So, I went searching for something to fill the "holiday spirit" gap.

I discovered Simple Mills products and have been enjoying their almond flour crackers, bread, and pancake mix.  So, the natural thing to do was to try out their line of muffin mixes.

I decided on the Banana Muffin Mix.  (Note: You can buy them on several sites, or at your local "fresh market or earth type store".)

I wanted a little extra in my holiday muffin, so I chopped up pecans, dark chocolate, and some frozen berries.  It all worked perfectly in the mix and didn't require any more cooking time.  They came out delicious!

I topped the muffins with some of the Simple Mills frosting, and that got me to where I wanted to be on Thanksgiving Day!

You've still got time, or try them for Christmas...the directions are easy and in 30 minutes you'll have your favorite muffin, iced, and ready to enjoy with the family.

"Wheat Belly" Friendly Steak'n Gravy!

My wife made me some "Wheat Belly" steak'n gravy tonight!

She just rolled cubed-steak in garbanzo bean flour and fried it in an iron skillet.  She added more of the "bean flour" to the drippings, added some water, salt, and pepper and made gravy. She then popped it into the oven at 400 for about an hour.

The vegies, red potatoes, cauliflower, and tomatoes went in until soft; then I broiled them for a touch of brown. Yummy!

The steak browned beautifully!

"Pulled Pork" Wheat Belly Supper

Last night's Wheat Belly supper was some BBQed "pulled pork" I made from some ham we had frozen since Christmas! Yes, and it was delicious!

I cut up some onion, cauliflower, broccoli, and red potatoes and roasted them in the oven.  It was so simple, and so good that we wished we had made more!

You Must Read "The Shack"!

We found ourselves shut inside a condo on Indian Rocks Beach, in Clearwater, FL, this winter during a freak storm of high wind and rain.  Had it not been for the little library within the beach front unit, I may have gone crazy!

My granddaughter suddenly exclaimed, "Oh, Papaw, you have to read this book!" 

That may have been may have been one of the highlights of my entire life.  I've read the Bible through in several versions, but never had I completely grasped the meaning of a relationship with the Holy Trinity.  "The Shack"*, by William P. Young, opened my mine to the great love of each part of God.  It also made me more aware of the Holy Spirit, a part that we often overlook in our thoughts, action, and prayers. 

PLEASE, PLEASE, read this book soon; it will change your life and relationship with everything! 

Plus, there is a movie coming out soon, and you need to read the original thoughts of Mr. Young before you see it!

*A grieving father receives a suspicious note, apparently from God, inviting him to meet in the Oregon wilderness where his daughter has been abducted and murdered. In a world where religion seems to grow increasingly irrelevant, "The Shack" wrestles with the timeless question, "Where is God in a world so filled with unspeakable pain?"

Scallops and Shrimp With Asparagus

If you've been following me lately, you know that I'm a Wheat Belly practitioner.  So, the simple object is to avoid "grains" altogether.

Tonight I was craving some seafood; scallops and shrimp, to be exact.  I came up with this real quick and easy way to prepare this type of seafood without much mess and fuss, and "real" bread.

I bought 8 large, raw, scallops and shrimp, and a can of cut asparagus.  I kind of wish I'd bought only asparagus tips, because in a can of "cut asparagus", you always find one of two tough stringy pieces.  This bite always makes me rethink the purchase, but I do love asparagus!  If I'd had more time, I would have sautéed my own, using butter; next time.

Anyway, I put pats of butter around the bottom of two oven friendly bowls, and placed a scallop on top of each piece.  Around the edges, of my bowl, I placed the shrimp. 

In another pan, I heated olive oil (real California), salt, pepper, garlic, and minced up sun dried tomatoes.  I poured the thoroughly heated mixture over the scallops and shrimp.  I then crumbled "Wheat Belly Herbed Focaccia Flatbread" (made earlier) over the top.

I already had the oven heating to 450 degrees, so I popped the dishes in for 10 minutes.  That's all it takes!  If the shrimp is pink, then it's all done.

When the asparagus is heated, remove the dishes from the oven, section the scallops into 4 bites each, and place on a plate along side the vegetable.  It's good!

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!