Fried Pork Tenderloin Fit For A "Wheat Belly"!

This is one of the first recipes I tried from Dr. William Davis' "Wheat Belly 30 Minute (or less!) Cookbook, page 133, and it's one of my favorites, because it gives me back my former love; rice!  Well, kind of.

To give up all grains means more than just the wheat, it includes, among other things, rice and oats, which are seeds of grass...therefore, grain.  I miss rice.  It was as much a staple to me as was pasta...two things a Type 2 diabetic don't need.  Like a baked potato, it all turns to "sugar" in the body.

However, I quickly found a substitute; cauliflower!  It mimics rice to a "T" and the brain is fooled into thinking it's eating rice.  I really discovered this years ago when I was trying to give up the carbs in potatoes.  Ruby Tuesday used to offer, don't know if they still do or not, a cauliflower dish that made your brain think it was eating mashed potatoes.

Back to the recipe.  Tonight we tag-teamed "Pork Fried 'Rice'", and had it on the table in about 20 minutes.

The book says you need these ingredients on hand:

• 1 head of cauliflower (we grated ours to the consistency of, what else, rice)
• 2 TBS coconut oil (actually used Extra Virgin olive oil)
• 4 scallions (I used green onions)
• 2 cloves of garlic, minced
• 2 eggs, whisked
• 1/2 pound pork tenderloin (cut into 1/2" cubes - However, I've tried it thinly sliced and kind of prefer it that way.  Seems to be more tender that way.)
• 1/4 cup tamari or gluten-free soy sauce

Put the grated/shredded cauliflower in a microwaveable bowl, and cook covered on high for 4 minutes, stirring once (or until desired doneness).

Meanwhile, in a WOK, or large skillet, heat 1 tablespoon of oil until hot.  Cook the scallions or onions and garlic for 2 minutes.  Add in the whisked eggs and stir continuously until cooked and lightly brown.  Set aside in separate bowl.

Reduce the heat to medium, add 1 tablespoon of oil to the WOK, and cook the pork until no longer pink.  Stir in the soy sauce, steamed cauliflower, and the egg mixture.  Cook, stirring, for 2 minutes, or until heated through.

If you like a lot of salt you can add a little to the eggs, but believe me, the soy sauce adds a lot of salt taste!  So, be careful.

Serve!  Enjoy!

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!

Bacon, Egg, and Tomato Stacks - Wheat Belly

So what's for breakfast for a "Wheat Belly"? 

Here's one light idea from page 63 of Dr. William Davis' "Wheat Belly 30-minute (or less) Cookbook":

His cookbook suggests this when you're hankering for something a little different for breakfast.  It's a departure from the usual scrambled or fried eggs!

First off, cook a slice of bacon for each "tomato stack" you intend to make.  We cooked three pieces because my wife only wanted one egg.  I, obviously, wanted two!  Cook any way you want, and sit aside until the eggs are ready.

I'm not going to complicate this by listing a lot of ingredients, suffice it to say it's too simple! 

On a slightly greased baking sheet, place a large sliced (the book recommends 1/2" slices) tomato; one for each slice of bacon you intend to have.  Drizzle each slice with olive oil and sprinkle with Parmesan cheese, and broil for 3 to 4 minutes (until lightly brown).

Place the slices on a plate, crisscross each with a piece of bacon, and move on to the eggs.

The hard part may be in preparing the poached eggs, but it involves gently putting eggs into 2" of water that contains 3 tablespoons of white vinegar.  You will note that my water was dark in color, but I used apple cider vinegar because that's all I had.  However, it worked fine! 

Cook the eggs until they have the consistency you prefer...mine tend to be runny, but you can judge for yourself.

Place an egg (using a slotted spoon and dry under the spoon before moving over the tomatoes) on each of the slices. 

Season with salt and pepper (use some chives if you want).  Enjoy!