Easy Blueberry Cobbler - From Wheat-Free Market Foods

This is my wife's great interpretation of the Wheat-Free Market Food's blueberry cobbler!

Serves 6

Here is a quick and simple way to make a nice hot dessert that you can top with some whipping cream or low-carb ice cream.

Ingredients:

• 2 cups frozen blueberries
• 3-1/2 tablespoons Wheat Free Market Sweetener, divided
• ¾ cup Wheat-Free Market All-Purpose Baking Mix
• 3 tablespoons salted butter, melted

Preheat oven to 350 degrees F. Add blueberries to the bottom of a pie pan. In a small bowl, blend the baking mix with 2 tablespoons of sweetener then evenly pour on top of blueberries. Drizzle melted butter over cobbler followed by the remaining 1-1/2 tablespoons of sweetener.

Bake for 30 minutes or until blueberries are bubbly and the cobbler begins to brown. Then turn oven to broil and allow cobbler to brown a bit more. Do not burn.

Let cobbler sit at least 5 minutes to allow crust to set. Serve with low carb ice cream or whipped cream!

The cobbler should have just about 5-6 net carbs per serving!

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!

Cheeseburger Pie For Wheat Bellies!

Man!  I tried this recipe from Wheat-Free Market Foods, and I believe it's the best thing I've made and had yet! 

I was also down to 197 (from 225+), and completely off my blood pressure med!  I'm also not taking my metformin, but I'm still monitoring my blood sugar levels periodically.  I don't want to announce that I'm good that until I have my next A1C test.

Here's the recipe just like I found it on the website above.  You can also order all the "wheat-free/grain-free" ingredients from them.

Serves 6

1 lb. ground meat
½ large onion, chopped
½ - 1 tablespoon favorite Cajun Seasoning (optional...or instead use a dash of salt and pepper)
2 tablespoons chicken or beef stock or water
4 oz. cream cheese
¾ cup Wheat-Free Market All-Purpose Baking Mix
2 tablespoons salted butter, melted
2 large eggs
2 tablespoons sour cream
½ cup shredded sharp cheddar cheese
Extra shredded cheese (approximately 2 tablespoons)

Preheat oven to 350 degrees F. In a large pan over medium heat brown the ground meat and onion. As soon as meat has cooked and onions are tender (drain excessive oil if desired) add ½ tablespoon of Cajun seasoning, cream cheese and stock. Lower heat and stir until cream cheese has melted. Taste for seasoning and add more if needed. Pour meat mixture into an 8 or 9 inch pie plate.

In medium bowl blend the baking mix, eggs, sour cream, butter, and cheddar cheese. Pour batter over meat mixture and spread out evenly. Top with additional cheese and bake for 25 minutes or until biscuit layer begins to brown.

Let sit 5 minutes before serving.

Serve with sliced tomatoes or salad.

We also added a few Terra Exotic Potato Chips on the side.  They gluten-free and contain no wheat!

Gluten Free - Spaghetti - Wheat Belly Friendly

If you have been missing a pasta-like dish, here is an easy way to have the same taste and consistency as a "traditional" plate of spaghetti!

First, cook some hamburger like you would normally for a traditional spaghetti meal, except don't pour off all the fat.  Pour in a gluten-free spaghetti sauce like Monte Bene. 

I used just half a jar of their "garlic and marinara" and was very pleased with the taste.  We did add a little Mrs. Dash to kick it up a notch!

Using a "noodle maker" tool, like, or similar, the one shown and twist off some zucchini, and or squash, noodles.  It's so easy!

Boil the "noodle" for about 2 minutes in some beef stock.  Drain, and put them into your spaghetti mixture.

Stir and cook until well blended and then plate.  Add real grated parmesan to the top and serve.

Note: There are gluten-free wines out there, so have a small glass with your spaghetti.* 

You'll never have to miss "pasta" again!

*I haven't shopped for wine in sometime, but amazingly the operator was aware of "gluten-free" alcohol.  He showed me wines, vodkas, and even Tennessee whiskey that were "Wheat Belly" friendly, and some even had "gluten-free" on their labels.  Moderation is the key, and you should read the labels of everything you buy.

Breakfast Quiche - Mushroom - Bacon - Cheese - Wheat Belly Friendly

Let me say right up front that this "Wheat Belly" friendly breakfast quiche is AWESOME, but time consuming!  So, you may want to prepare the whole thing the night before, or at least get all the mixtures ready.  Or, you could work hungry as I did on this, but the effort, either way is well worth it!

It really helps if you have a helper on this one, there is a lot of mixing and finding ingredients.  However, once you've done it once, you'll be able to do it quicker on those hungry mornings!

This recipe came from Wheat-Free Market Foods, and this is my attempt at preparing.

Divide your activity into preparing the crust and the filling.  The are bought time consuming and are made up of several ingredients.  The ingredients should be on hand, IF, you have been following Dr. Davis' "Wheat Belly" program.  The crust is basically made up of the "Wheat-Free All-Purpose Baking Mix" that I usually keep made up in a canister.  You need his cookbook to get the ingredients of that mixture.  HINT: Breads are made from Almond, coconut, and flaxseed flours/meals. NO WHEAT!

The CRUST is made up of: (turn on oven to 350)

1 -1/2 Cups Wheat-Free Baking Mix

1/4 teaspoon sea-salt

1 teaspoon Virtue or Truvia sweetener (only Stevia extract, no other ingredients are "wheat belly" legal)

1 large egg

2 tablespoons of "real" butter

The FILLING is made up of:

4 slices of thick bacon (chopped)

1/2 small onion (finely chopped)

4 ounces of mushrooms (chopped)

1/2 teaspoon sea-salt

5 large eggs

3/4 cups heavy whipping cream

4 ounces shredded cheese (provolone or Swiss)

1/4 teaspoon black pepper

Prepare Crust:
Preheat oven to 350 degrees F. In a medium bowl combine baking mix, sweetener, salt, butter and egg. Blend until dough forms. Place dough on a large piece of parchment paper. Place another sheet of parchment paper (or plastic wrap) on top of the dough and roll out until dough is approximately 12 inches in diameter (for a 9 inch pie). Remove top paper and carefully invert crust into pie plate. Remove any excess dough and crimp edges if desired.

Bake crust for 10 minutes then remove from oven.

While crust is baking, prepare filling.

Render fat from bacon in a medium pan. As soon as bacon is crispy, chop bacon and set aside. Leave at least 3 tablespoons of bacon drippings in pan and add onion, mushrooms and ¼ teaspoon salt. Cook over medium heat until vegetables are tender. Turn off heat.

In a large bowl add eggs, whipping cream, cheese, remaining ¼ teaspoon salt, pepper, bacon and mushroom mixture. Pour mixture into the pre-baked crust and bake for 35 minutes or until center is set. Check crust around 30 minutes to make sure it is not getting too brown. Allow to cool for at least 10 minutes before slicing.

Get ready to "slap yo mamma"!  It's awesome with coffee, and maybe a side of fresh fruit!

Pork Chop - Wheat Belly Meal

A lot of the "Wheat Belly" meals we've been fixing for our evening meal have been similar; only the protein has changed.  That makes it interesting, without burning you out on just one thing.

In this one we fixed the same zucchini and summer squash, leaving out the tomatoes and adding Brussel Sprouts, and just baked a couple of nice size pork chops.  It is quick and easy, and very satisfying!

Look at the "Roasted zucchini and Squash" recipe below for the "how to". 

As for the pork chop, simply season the meat, and place in the oven at 350 until nice and brown; usually about 20 minutes.  My wife covers mine with foil, because I don't like mine as "killed" as she does!

I'm losing more slowly now, possibly because of too many carbs from vegetables, but I was told not to lose too much more.  That's a good sign from your wife that your getting to where you need to be!

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!

Shrimp And Greek Salad For Your Wheat Belly

Okay, if you've been following my progress on Dr. William Davis' "Wheat Belly" program, I weighed 199 today!  No more wheat (or grains of any kind) or sugar!

Tonight I pulled out an, almost forgotten, opened package of frozen shrimp.  I thought it might not be good, since it looked a little freezer burned, but turns out it was perfect!

While my wife sliced and diced making the cucumber, onion, tomato, Kalamata olive, and feta cheese salad (see this post for dressing), I got a pan of real "Amish" butter, minced garlic, and a splash of "Ring Of Fire" hot sauce heating on the stove.  After only rinsing the frozen shrimp off, I popped them into the hot mixture and began flipping them at intervals.  After some of the liquid boiled off, I sprinkled sea salt over the shrimp.

It only took about 10 to 12 minutes and the shrimp I tested was awesome!  I put the shrimps around the salad plate my wife had fixed and we sat down to a delicious meal.

I can't think of a think that is not allowed on the Wheat Belly program, so I feel certain I'm on my way to losing a few more pounds.

I never end a meal feeling bloated and I'm still off my metformin, and still down to half a blood pressure pill.  I'm hoping in another week I can stop it all together.  Next, I'll have to have my cholesterol checked...I may stop that medicine soon, as well!

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.

Spaghetti Squash For Wheat Bellies!

Well, I've started this "Wheat Belly" program I learned from watching Dr. William Davis' TV and YouTube videos.  I bought his cookbook and over the course of 3 weeks I have lost 25 pounds of weight!  And, the most amazing fact is I have only today begun to exercise again!

Anyway, I wanted to share with you this recipe.  Since beginning I haven't been hungry, but I have missed rice and pasta.  I'll share the rice dish, using cauliflower later, but tonight I wanted "pasta"!

I cooked a "spaghetti squash" (medium size) for about 50 minutes at 375 degrees.  I cut the squash in half, spread olive oil over the inside, and on a cooking sheet, and sprinkled the inside with sea-salt and garlic powder.  I turned the squash face-down and placed it in the oven.

On the stove I heated on low heat about half a jar of Monet Bene Garlic Marinara, which has no sugar added, no gluten, and no preservatives.  

In a skillet, I slow fried some chicken tenders, using olive oil and minced garlic.  I put the chicken aside to drain until I was ready to do the plating.

Once the squash was cooked, I shredded out the squash, using a fork, into a bowl; it even looks like spaghetti.

I placed a generous pile of the squash on the plate and spooned the marinara over the top.  I then sprinkled BelGioiso Parmesan over the top.  I placed two or three chicken tenders on the side and served.

It was delicious!  I even went back and finished the cold squash and marinara after eating!

I no longer have the bloating and gas I used to have after eating.  It's a new way of life!  

You really don't need grains (bread, rice, oats) to survive!

Salmon With Yellow Rice

Quick and easy salmon dish!

I went to the North Carolina Ale House this past Saturday with my son.  We had a wonderful conversation about his latest mission trip; just a total blessing all the way around!  And then, we ordered.

I decided to try salmon, at a sports bar of all places, and I was pleasantly surprised!  It was a great dish that really hit the spot.  So, no great surprise to those that know and follow me here, I tried to duplicate the meal as best I could; with a few changes, of course.

First of all you need a couple of good fresh slabs of salmon.  I laid each on top of a nice salty slab of Amish butter, put a little salt and pepper on top, and set the baking sheet aside.

I opened a box of Zatarain's New Orleans Style Yellow Rice and cooked it as directed.  I opened a small can of peas with carrots and started them to boil at the same time. 

I then cut up a piece of onion and a hunk of red pepper and sauteed them in coconut oil.  When the rice was finished I dumped in the onion, pepper, and peas and mixed thoroughly.

Meanwhile I had the salmon baking in the oven at 350.  I took it out after about 18 minutes; just to check it, and put it back in for another 5 minutes under the broiler (550).

I plated the rice mixture and put a piece of salmon on the side.

It was really good, and I had fixed the meal in about 30 minutes total.  My wife was really pleased with me too! 

Cooking On A Salt Block

A close friend of mine introduced me to "salt block" cooking on his "Green Egg" a couple of weeks ago, and so last night I treated my wife to a multi-course meal cooked in this manner.  She loved it!

You can find these "salt plates", "salt blocks", "salt slabs", or whatever you want to call yours, at lots of places for between $25 and $35; depending on the size.  I bought a large one, because I'm a big boy and will eat a lot!  If you eat like a bird, then get one of those tiny things!

We went to the local "fresh market" where they sell lots of seafood, vegetables, and red meat.  I found some lovely bacon-wrapped scollops on a skewer, some fresh unpeeled large shrimp, a thin ribeye steak, and a beautiful salmon pinwheel.  I also gathered an onion, an orange and yellow bell pepper, a lemon, an avocado, and a large potato from their large commercial garden. 

Now here is my first tip, and the most important tip of all, in salt block cooking!  SLOWLY HEAT UP THE BLOCK!  If you don't your block will crack!  Luckily for me mine cracked in a narrow strip on one side, so it is not completely useless.  However, if like me, you forget and crank it up on high immediately, then the next time you use it, you can butt the ends tightly together and cook.  

START THE HEAT OUT LOW and continually raise the heat until it's screaming hot!  You eventually want the block to be at least 400 degrees.  You don't have to have a "Green Egg".  You can see my gas grilled worked fine.

 

 

 

There is a considerable amount of prep involved; slicing the peppers, the onion, the lemon, and whatever you choose to cook.  I can't think of much you can't cook this way, and why, you ask do you even want to?!  It's because of the flavor the food picks up from the Himalayan salt block.  If you want less of a salt taste, then use a little more olive oil on the food.  Bath everything you are going to cook in olive oil...the more oil the less salt taste the block will impart to the food.  I like salt, so I just used it sparingly.

Now we did not use the block to cook our potato slices.  I bathed them in olive oil, sprinkled them with salt and pepper and put them on a baking sheet in the oven.  About 400 degrees for about 20 minutes.  My wife topped them with a thin layer of cheese and sour cream.

Out on the grill, I first cooked the meat items, and the hot salt block cooks things very rapidly.  Don't leave them unattended, or you will over cook.  I did leave the steak on longer, but that's because my wife don't want to see any pink!

Then the vegetables go on, and they cook very quickly...about 2 to 3 minutes a side and everything is ready for the plate!

We groaned and moaned our way through the main course!  It tasted soooo gooood!

While we rested, I put an avocado on the salt block.  In all honesty, this part added nothing to the overall meal, but it was something my buddy had offered me when we tested his salt block, and I wanted Judy to have the same experience.  It could have been prepared first as an appetizer, in hindsight, but that's for next time.

Once the avocado was cooked, about 8 to 10 minutes, I put regular salsa and salsa verde into the center.  It was buttery smooth, with a little kick from the salsas.

I then moved on to serving her some "salt block watermelon", which she didn't particularly like, but the experiment lesson here is, try everything you can think of on the hot salt block.  The taste it imparts is unique and tasty.

The last entree was a dessert of cooked peaches with vanilla ice cream!  Judy loved this!

The block gave the fresh peach a nice hint of salt, and the heat slowly melted the ice cream.  It was delicious!

So, I urge you to experiment with "salt block" cooking.  I think the experience would be greatly enhanced if it were don't at an outdoor bar, near your grill, where you could serve up each entree as it cooks steaming hot off the block.  It's kind of like eating a smorgasbord of appetizers.  It's light and healthy eating, and can make for a very romantic evening!