Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

William Davis

Language: English

Pages: 322

ISBN: 1609619366

Format: PDF / Kindle (mobi) / ePub


This cookbook companion to the New York Times bestseller Wheat Belly serves up 150 great tasting wheat-free recipes to help readers lose weight and beat disease.
Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects-ranging from minor rashes and high blood sugar to the buildup of stubborn belly fat (so-called "wheat bellies")-could be banished forever with one simple step: Saying goodbye to wheat. The Wheat Belly Cookbook takes readers to the next level with over 150 fresh and delicious wheatless recipes, including Breakfast Quesadillas, Braised Pot Roast with Vegetables, velvety Peanut Butter Pie-and surprising wheat-free hits like Blueberry French Toast, Bruschetta Chicken on Angel Hair, Spaghetti Bolognese and velvety Scones.
Additionally, readers will also learn how to:

- Dodge symptoms of "wheat withdrawal" experienced by about 10 percent of dieters, ensuring a smooth transition to this new healthy eating plan
- Set up their wheat-free kitchen, including important prep techniques, shopping lists, and strategies to get the whole family on board
- Avoid regaining a wheat belly while eating out at restaurants and parties-plus exciting meal ideas guests will love

Go Barley: Modern Recipes for an Ancient Grain

Bowls of Love: Paleo Soups for the Seasons

A Platter of Figs and Other Recipes

The Gourmet's Guide to Cooking with Beer: How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary

Simply Suppers: Easy Comfort Food Your Whole Family Will Love

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sides of the bowl after each addition. Add the sour cream or coconut milk, lemon peel, and lemon juice and beat until thoroughly mixed. Divide among the paper liners. Bake for 30 minutes, or until a knife inserted in the center of a cupcake comes out almost clean. Cool in the pan for 5 minutes. Remove to a rack and cool completely. Garnish each cupcake with a strawberry, chocolate shavings, or a mint leaf, if desired. Refrigerate until ready to serve. PER SERVING: 237 calories, 4 g protein, 11

15 minutes. Cover and bake for 15 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 170°F. PER SERVING: 342 calories, 23 g protein, 15 g carbohydrates, 23 g total fat, 6 g saturated fat, 7 g fiber, 810 mg sodium TURKEY CHILI PREP TIME: 20 MINUTES | TOTAL TIME: 1 HOUR 30 MINUTES Makes 4 servings Here is a beanless chili recipe that, minus the beans and other unhealthy stuff like wheat flour, cornstarch, and sugars, won’t mess with blood sugar or

over high heat, heat the oil. Working in batches, cook the pork, turning occasionally, until seared on all sides. (Don’t overcrowd the pork or it will steam, not brown.) Transfer the pork to a plate and set aside. Add the onion, bell pepper, and chile pepper to the pot. Cook, stirring occasionally, for 4 minutes, or until starting to brown. Add the salsa and broth, stirring to loosen any brown bits. Return the reserved pork to the pot. Reduce the heat to medium-low. Cover and simmer for 2 hours,

off those drugs. In the fall of 2011, a good friend told me about Wheat Belly and his success with it. I started right in, and by the new year I was completely wheat free and feeling great. Eating was easy, the cravings were gone, and even fasting was a breeze. The first thing I noticed was that my joints, especially my hips, knees, hands, and shoulders, had stopped aching, and I had so much more energy. Commuting to my job in New York City, I started taking the stairs—two at a time—instead of

the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, mix the flaxseeds, almond meal/flour, coconut flour, baking powder, ground ginger, salt, and xylitol, if using. Cut the butter into the flour mixture until it’s the size of peas. In another bowl, whisk together the stevia (if using), cream, eggs, and vanilla until combined. Stir into the flour mixture until well blended. Add the apricots and fresh ginger, and stir until they are evenly distributed. Evenly divide the

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