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!

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!