Wheat Belly 30-Minute (Or Less!) Cookbook: 200 Quick and Simple Recipes to Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
Format: PDF / Kindle (mobi) / ePub
Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects―from mysterious rashes and high blood sugar to stubborn belly fat (so-called "wheat bellies")―could be banished forever with one simple step: Saying goodbye to wheat. The Wheat Belly Cookbook built on that foundation with hundreds of delicious, family favorite recipes with a wheat-free makeover. Now, with Wheat Belly 30-Minute (Or Less!) Cookbook, it's easier than ever with this collection of yummy recipes that are quick enough for busy weekdays―and good enough for company. Readers will find an introduction to the ABCs of wheat-free cooking, plus a guide to prepping the kitchen, stocking the pantry, and getting started on a healthy new path. Beautifully illustrated with full-color photo inserts, readers will enjoy these delicious recipes for breakfast, lunch, dinner, side dishes, snacks, desserts―and even special occasions.
7 g saturated fat, 0 g fiber, 101 mg sodium HERBED BUTTER PREP TIME: 5 MINUTES | TOTAL TIME: 10 MINUTES Makes 1 cup Keeping a bit of this fragrant herbed butter on hand helps liven up vegetables, mashed cauliflower, chicken, beef, and fish with just a dollop. It can also be featured in a bowl at the table or formed (when semisolid) into any shape desired. I like keeping a variety of herbed and flavored butters stored in ramekins in the refrigerator. Change up the herbs, if desired; chives,
healthy foods that have no adverse health effects. 8 eggs � cup cream or coconut milk (canned or carton) 10 stalks asparagus, sliced diagonally into �" segments 1 can (6 ounces) crabmeat, drained 4 tablespoons extra-virgin olive oil, divided 1 small yellow onion, finely chopped 2 cloves garlic, minced � teaspoon sea salt Preheat the oven to 375ºF. In a large bowl, whisk the eggs. Add the cream or coconut milk, asparagus, crabmeat, and 2 tablespoons of the oil. Whisk to combine. Set
these spicy thighs as is or with Ranch Dressing or sugar-free blue cheese dressing for dipping. 3 pounds boneless, skinless chicken thighs � teaspoon sea salt � teaspoon ground black pepper � cup butter, melted � cup hot-pepper sauce Preheat the oven to 425ºF. Place the chicken thighs on a rimmed baking sheet. Sprinkle with the salt and black pepper. Bake for 20 minutes, or until a thermometer inserted in the thickest portion registers 165ºF and the juices run clear. Meanwhile, in a large
scallions around the chicken and sprinkle with the salt. Return to the oven and broil for 6 minutes, or until the bacon is cooked through and a thermometer inserted in the thickest portion of the chicken registers 165 �F and the juices run clear. Spoon 2 tablespoons of the barbecue sauce over each chicken breast half. Stir the vegetables and broil for 1 minute. PER SERVING: 545 calories, 45 g protein, 11 g carbohydrates, 37 g total fat, 13 g saturated fat, 2 g fiber, 875 mg sodium CAJUN
and cook, stirring with a wooden spoon or spatula to loosen any browned bits. Boil for 4 minutes, or until the broth has reduced by half. Add the lemon juice and capers and continue simmering for 2 minutes. Remove from the heat and add the butter, stirring until the butter melts and thickens the sauce. Stir in the parsley. Spoon the sauce over the chicken. PER SERVING: 462 calories, 35 g protein, 4 g carbohydrates, 34 g total fat, 9 g saturated fat, 2 g fiber, 485 mg sodium CHICKEN PAPRIKASH