Wheat Belly

flannelette

Greetings all. Just finished reading this book. I'm not celiac, but do have a really big spare tire around the middle and do love all things bread. My blood sugar is unstable, too, so need to eat in a generally sustaining way, to get stable energy.

The book made sense to me so I'm shifting over to non-wheat (due to its very high glycemic index, even whole wheat!) and finding new ways to eat. Am most inspired by all things deliciously Asian.

Anyone have great wheatless recipes to share? Here's one I just had and it was sensational, I was craving it. Not completely wheat-free though....

cut up an onion & soften in olive oil, and throw in the bottom sliced-up parts of some bok choy as well (I used something called Shanghai bok choy)

when softened add however much organic chicken broth you want to (I made enough for 1 giant bowl) and start boiling then mid-heat.

then in went a few slices fresh ginger, and 5 scrumptious pre-made frozen chinese pork & leek dumplings (ok, they have a dough made from wheat).

When they are done (about 7 min) throw in the shredded upper green parts of the bok choy and some frozen green peas. cook a few minutes more.

Now, if you happen to have some leftover cooked quinoa add that, just to heat, and a squirt or 2 of chili-garlic sauce (vietnamese sauce)

Some green onions could be cut up to sprinkle as a garnish.

Sensational! No wonder the vietnamese eat big bowls of soup like this for breakfast!

would love to hear of other asian/indian/fusion easy recipes wthout wheat - there is so much wheatless in those cuisines.

Blessings2011

flannelette - In March of this year, I joined the Optifast program. I've lost 60 pounds, and my stomach is nearly as flat as it was when I was 30. (I'm 62.) I always looked several months pregnant in my plus-size tops.

Within a few weeks of starting the program, I noticed my fibromyalgia pain diminishing. Then I realized that the products were gluten-free!

We got our carbs through fresh fruits, not breads or starches. I'm now in what they call "Lifestyle", which is the maintenance program for another year. I could eat bread and starches if I wanted to, but I choose not to. 

I feel better than I have in 20 years, and for the first time in years, all my lab work is normal.  I don't want to take a chance and go back to the old ways of eating. 

I haven't read the "Wheat Belly" book, but I've read the blog, and agree completely!

BTW - the recipe sounds yummy! Thanks for sharing...

badger

hi flannelette, I just found this thread.  Haven't read "Wheat Belly" but over Christmas vacation, I got 3/4 through a borrowed copy of "Lose the Wheat, Lose the Weight" by the same author Dr. William Davis.  Great book!  Just ordered my own copy, as I couldn't take that one home. 

After the first few chapters, I was convinced to cut most (not all, yet) of the wheat from my diet.  It can be done.  For example, we went to a pizza buffet place and I had two helpings of salad and one small slice of spinach pizza.  Lunch was a lettuce wrap instead of a sandwich. 

I've been working to get healthier.  It took 2 years, but I lost 30 lbs then hit a plateau.  Nothing budged my weight below 170 until I tried the wheat-free approach.  Got home from vacation and weighed in at 169.2.  Haven't been there for years.  So I'm in if you still want to share recipes!

How about Melissa d'Arabian's Crispy Kale Chips: http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html 

Ingredients

• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

flannelette

Hi Blessings & Badger - thank you for your posts - very interesting to me, who has not tried to lose weight in years though I now really need to. here's a recipe i got from Wheat Belly, done it twice - delish! and super easy. I found a dinner plate is not the best thing to use for cooking - a flat very large pie plate much better.

Flaxseed Wraps

3 T. whole flax seeds - grind (I do in electric coffee grinder)

1/4 tsp baking powder

1 Tbsp melted coconut oil (I used olive)

1 egg

1 Tbsp water

dash onion powder (can do without)

dash paprika (can do without)

Mix flax & b.powder. Beat egg & water. Add to flax, along with oil. Get a flat large pie plate ready by greasing. Pour in mixture (don't let stand, it thickens and will not pour well). Microwave on high for 2 - 3 minutes. Let cool a bit & use edge of spatula if stuck a bit & flip out onto a plate. I find it doesn't really wrap, as it's a bit thick, but does fold over nicely into a half-moon. Before folding, fill it as you choose. For me it was creamy spreadable delicious cheese I got for Xmas ( chive-Boursin?) plus half an avocado, sliced.

I'm easing into this, searching for recipes that are easy AND delicious. Otherwise I'd eat toast & tea all day. Will try the kale chips - love some crunch with salt. This is a real overhaul of my diet but I seem to be craving it. I've always known i do best w a lot of protein -

Happy New Year!

GG27

Great thread!!  I haven't read Wheat belly yet, but I've been eating low carb for about 6 months now.  I've never felt so good! 

Love the flaxseed wrap recipe, I'm going to try it tomorrow.  I'll exchange one with you.  Now my recipes aren't just wheat free they are low carb, so they might not be what you're looking for but they are good.  Kale chips are so good, especially with a good quality kosher salt.  GG

Red Chile Pumpkin Soup

3 cups chicken stock or broth
1 cup heavy or whipping cream
1 15-oz. can pure pumpkin
1 tsp. ground cumin
1 tbsp. chile powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
===
In a medium-sized pot, bring chicken stock and heavy cream to a boil.
Whisk in canned pumpkin, chile powder, coriander, cumin, and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper.

badger

I de-wheated my favorite meat loaf recipe.  Not low-carb or GF but the oats don't trigger my wheat addiction.  Yummy!

1 c. rolled oats (as a substitute for dry bread crumbs)

½ c. milk

2 large tomatoes, peeled & chopped (as a substitute for 1 c. tomato sauce)

(hint: immerse in boiling water for 30 seconds to loosen the skin, makes peeling easy)

10 crimini mushrooms, sliced (I sautée them in 1 Tbsp olive oil before adding to the mix)

2 good-sized leeks, sliced thin (as a substitute for ½ c. chopped onion)

1 egg, slightly beaten

1 tsp. salt

1 tsp. Worcestershire sauce (a problematic ingredient due to HF corn syrup)

1½ lbs ground beef (I am fortunate to have access to local, organic, grass-fed beef)

In a large bowl, mix together all ingredients except ground beef.  Stir well.  Add ground beef and mix lightly with your hand.  Mix only until well-combined.  Place in casserole dish or loaf pan.  Bake at 350 F for 50-60 minutes.  Let stand a few minutes before serving.

I will be experimenting with this recipe.  Any ideas how to do without the W. sauce?

Blessings2011

badger - your meat loaf recipe sounds yummy!

I use ground turkey, and for that extra little zip, I use fresh salsa instead of Worcestershire sauce. (Tomatoes, yellow onions, green onions, cilantro, salt, garlic powder, and habanero chiles.)

Joanne_53

Thanks for your ideas. I use quinoa and rice pasta now. It tastes great and no wheat.

badger

Blessings, that sounds yummy and zippy too!  Maybe a dash of cumin?

Here's another of my favorite recipes.  Got it from a vegetarian friend here. 

Suzanne’s favorite thing to do with kale:

4 cloves garlic, peeled and sliced

1 bunch kale, stemmed and torn into bite size pieces

1 cup vegetable broth

1 tomato peeled and chopped

1 cup chickpeas

Basmati brown rice, cooked

Saute the garlic in olive oil for a couple minutes (you could also add some onion here).  Add the kale and stir until it starts to wilt.  Dig a hole in the middle and put the tomato in there.  Put a lid on it and let it cook until the tomato starts breaking down (5 minutes or so).  Add the broth and chickpeas and put the lid back on for about 10 minutes.  Serve over basmati brown rice. 

flannelette

looking yummy! about Meat loaf - my mom, being Ukrainian, never had worstershire sauce. For meat loaf she added ground pork, which gives that delicious kick, and garlic. also lots of milk or whatever liquid, made it very sloppy, to be soaked up by the oats (or bread crumbs, in her case) which is wht makes a moist meat loaf. also pat into either rounded or a loaf shape, on a flat pan so extra grease can run out and away. Setting into a loaf pan holds the extra grease in. Eat with horseradish.

badger

flannelette, my mom uses a mix of ground beef & pork in her meatballs, which are excellent BTW, but I never thought of doing that for meatloaf.  Sounds yummy!  and horseradish, great idea.

I'll type it up tomorrow but am going to try the Wheat Belly mini pizza recipe soon.  It uses almond meal, chickpea flour, and ground golden flaxseed for the crust. 

Haven't had any wheat for the past two days and have done no bad snacking at all.  Liking this!

flannelette

ha! I had a cookie today! a regular one, from a box. I tried a variation of the flaxseed wrap that's about 6 posts back. for a late breakfast /dessert. YUM! You do the basic wrap, but add 1 Tbsp cinnamon and some sweetener - ok, I added maple syrup - but now I have some xylitol? and some coconut sugar? on hand to try. after 3 minutes in the microwave it became like a cinnamon cookie, quite crisp. then I mixed up a bunch of thawed frozen mixed berries into some pressed cottage cheese (I bought just for a change)  with some --maple syrup, just a tad - and added xtra blueberries. and loaded it on. OMG. sensational.

Tonight  having baked pork tenderloin w applesauce & German style red cabbage with apples, raisins, cider vinegar, some sweetener....am currently starving.

getting more serious about the no wheat bread. have a VERY good buckwheat/bean flour/walnuts recipe that even my DH loves.

badger

Holy cow, flannelette, does your supper ever sound good! 

Here's that mini pizza recipe.  My local organic foods store didn't have golden flaxseed but they ordered some and it'll be in Weds.  But they had all the other ingred so I'll try this next week.  Maybe I'll halve the recipe since it's just me and DH.

Mini Pizzas

Prep time: 30 minutes / Total time 1¾ hours / Makes: 6

If you’re not an expert with dough, individual pizzas are easier to handle and provide perfect portion control.  Choose from the suggested toppings or design your own flavor combinations.

¾ c. warm water (100-110 F)

1¼ tsp active dry yeast

1 c. almond meal/flour

1 c. chickpea (garbanzo bean) flour

½ c. ground golden flaxseed

1 tsp. sea salt

2 Tbsp. olive oil

1½ c. sugar-free marinara or pizza sauce

  

1. Whisk together water and yeast in a small bowl until yeast dissolves.  Let stand 10 minutes.
2. Whisk together almond meal/flour, chickpea flour, flaxseed, and salt in medium bowl.  Add oil and yeast mixture and stir until all ingredients are evenly distributed and a loose ball of dough forms, about 5 minutes.  Cover with plastic wrap and let stand in a warm place 1 hour.  Divide into 6 equal pieces.
3. Heat oven to 350 F.  Line two large baking sheets with parchment paper.
4. Place a piece of parchment on work surface.  Put 1 piece of dough on top and cover with a second piece of parchment.  Flatten with a rolling pin into a 4” circle.  Place dough round on one of the prepared pans.  Carefully remove top later of parchment.  Use a spoon or your hands to form a crust edge.  Repeat with remaining dough to make a total of 6 crusts.
5. Bake until lightly browned, about 20 minutes.  Remove from oven and top each with ¼ of the sauce and desired toppings.  Bake until heated through, about 10 minutes.
6. Optional Toppings:

* Ricotta, shredded mozzarella, or thinly-sliced fresh mozzarella

* Thinly-sliced pepperoni

* Thinly-sliced and sautéed bell pepper and onion

* Thinly-sliced and sautéed yellow squash and zucchini

* Quartered grape tomatoes

* Chopped fresh herbs

Nutrition: (per pizza, without optional toppings): 317 cal. 11 g protein, 24 g carbs, 10 g fiber, 21 g fat, 525 mg sodium.  This recipe appears on page 141 of the January 2013 edition of Prevention magazine and is adapted from the Wheat Belly cookbook.

Blessings2011

About the loaf pan letting the meatloaf sit in the grease: I bought a heavy duty, nonstick Wilton meat loaf pan that comes in two parts.

The pan you put the meat mixture in comes with a perforated bottom that lets the grease drop into the lower, solid pan.

Sure makes a difference! No more greasy meat loaf!

flannelette

oh the things we have now! what a great idea. My mom, were she alive today, would be 106. she would have loved that, but probably only had a pie plate...she also taught me how to crush garlic with salt (used garlic all her life but no garlic press), gently toast flour in a frying pan to make a darker gravy, and make the most beautiful fluted pie crust edge  - which she learned from her mother...who i guess learned from hers.....I am often astonished at the amount of clutter and how many THINGS I have - and each room we had we had only the basic furniture and nothing more. Her kitchen was 1950's teensy yet she turned out great food every day. I have a zillion cookbooks and she maybe had 1. yet I stand in front of the fridge wondering what there is to eat & grab a frozen pizza. I don't think she bought a single frozen convenience food in her life! sorry I'm digressing & off on a memory trip. I so miss her food. and in those days, being a skinny little thing, I could eat a ton of it. Yea for meatloaf!

badger

hi all, made the mini pizzas Sunday and they were so good!  Will def. make again, soon. 

Here's another wheatless favorite, had this with supper two nights this week. 

Beet and Pear Salad with Walnuts and Goat Cheese

This is a beautiful beet and pear salad recipe. The deeply colored, sliced beets are topped with sweet pears, goat cheese and a simple walnut vinaigrette.  (note: I use Newman’s Own Light Cranberry-Walnut dressing.)

This salad can be served as a first course, or doubled in size for a main course.

Makes 4 Beet and Pear Salads with Walnuts and Goat Cheese

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

• 2 large red beets, stems trimmed, washed
• 1 ripe pear, cored, sliced thin
• 1/2 cup toasted walnut halves
• 2 tbsp sherry vinegar
• 2 tbsp olive oil
• 2 tbsp walnut oil
• salt and fresh ground black pepper to taste
• 2 cups baby arugula leaves
• 4 oz goat cheese (either firm-style aged, or softer fresh goat cheese)

Preparation:

Preheat oven to 375 degrees F.

Wrap the beets in foil, place in a small baking dish, and bake for 1 hour, or until tender (test with a small knife). Allow to cool completely. When cool, scrape off the skin with a knife, and slice the beets as thin as possible; reserve.

Fan the beet slices on four chilled salad plates. Top with the sliced pear and walnuts. In a small bowl whisk together the vinegar, olive oil, and walnut oil. Season with salt and fresh ground black pepper to taste.

Toss the arugula with a couple tablespoons of the dressing, and divide on top of each salad. Top each plate with the goat cheese (grate fine if using firm, aged goat cheese, or simply crumble if using soft goat cheese).

Drizzle each beet and pear salad with more of the dressing, serving an extra on the side. Serve immediately.

(note: while the pre-arranged salad is pretty, I keep the ingredients separate as they keep better if you don’t eat it all at one meal: one bowl with the beet & pear slices, one bowl with the lettuce, one with the walnuts, and one with the soft goat cheese.)

flannelette

sounds gorgeous and way better than what I just ate: frozen chicken strips and fries!!!

Will do this one day when I feel like a beautiful salad.

And one day will do the mini pizzas too - it's great to have a good wheatless crust recipe. I used to LOVE cooking. i think Im at a stage where I've had a lifetime of it (AND washing all the dishes) and am slacking off.

I'm doing ok with the no wheat (or very little, the cheickn strips had a breaded coating) but at least have got out of the habit of toast and tea first thin in the morning, and maybe only a cookie here & there...

Thanks for the recipes.

badger

hi flannelette, golden beets are nice too.  You don't notice it's not red beets if you use the light cranberry-walnut dressing (which BTW is only 70 cal for 2 Tbsp).

Will be experimenting with nut meals, for savory dishes like pizza & desserts like cheesecake.

I have almond meal on-hand but think about ground-up walnuts or pecans - yum!

Later I will type up a recipe for chicken nuggets, I bet you could make your own chicken strips.

badger

Chicken Nuggets

Prep time: 25 mins / Total time: 55 mins  / Serves: 4

Ingredients-

• 2 large eggs
• 2 Tbsp butter, melted
• ½ c ground golden flaxseed
• ½ c grated Parmesan
• ½ tsp onion powder
• ¼ tsp garlic powder
• 1 lb boneless, skinless chicken breasts, cut into 1½ “ - 2” pieces

Directions-

1. Heat oven to 375 F.  Line rimmed baking sheet with parchment
2. Whisk together eggs and butter in bowl.  Combine next four ingredients and ¼ tsp each sea salt and pepper in a shallow bowl.
3. Coat chicken in egg mixture and then roll in flaxseed mixture.  Place on prepared pan.
4. Bake chicken, turning once, until cooked through, about 20 minutes.

Nutrition (per serving): 274 cal, 22 g protein, 5 g carb, 4 g fiber, 19 g fat, 7 g sat fat, 380 mg sodium.

flannelette

thanks for this, Badger - I thought I responded - also would be great for pork chops, yum. and flax seed is pretty inexpensive. You could also roll a whole pork tenderloin in this & bake it in the oven....keeps it moist

badger

hi flannelette, yes that would be yum with pork chops!  The Wheat Belly book says flaxseed is a water-soluble fiber so make sure to drink your water when you eat it.

I haven't made this recipe yet but it looks so good, and no canned cream soup or FF onions!

Green Bean Casserole

Prep time: 25 minutes / total time: 1 hour 10 mins / Serves: 6

This classic dish pairs well with poultry and beef.

Ingredients:

• 4 Tbsp butter or coconut oil
• 1 large yellow onion, cut into rings
• ¼ c golden flaxseed
• 1 yellow onion, chopped
• 4 oz button mushrooms, sliced
• 1 pkg (16 oz) frozen French-cut green beans, thawed
• 1 c chicken broth
• 8 oz cream cheese
• 3 Tbsp grated Parmesan
• 1/8 tsp cayenne

Directions:

1. Heat oven to 350 F.  Grease 1½ to 2 quart shallow baking dish.
2. Heat 2 Tbsp of the butter in large skillet over medium-high heat.  Cook onion rings, stirring, until golden, about 10 minutes.
3. Place flaxseed on a large plate.  Add browned onion rings and toss to coat.
4. Heat remaining 2 Tbsp butter in same skillet over medium-high heat.  Add chopped onion and mushrooms and cook until most of the liquid has evaporated, about 8 minutes.  Add green beans and broth and bring to a simmer.  Stir in cream cheese until melted.  Stir in Parmesan and cayenne.  Pour into prepared baking dish.  Top with reserved onion rings.  Bake until hot and bubbling, about 25 minutes.

Nutrition (per serving): 276 cal, 7 g protein, 13 g carbs, 4 g fiber, 23 g fat, 13 g sat. fat, 315 mg sodium

zogo

Dr Davis is speaking at our high school this week.

http://crossfit100.com/protect-the-back-lose-the-belly-3/

flannelette

Hi Badger the green beans sound yummy and I've never known what to do with frozen ones, so this is good as i would never buy green beans at this time of year - I think frozen ones are better than the beat-up old things we get shipped from who knows where? Maybe china? ick. sure hope the frozen ones don't dome from there. you'd be amazed what does. Matter of fact, I have a craving on and am going to make this today (if I go to the store).

zogo - thanks for reminding me about Dr. Davis. i lately slipped off into wheatland, had a big piece of chocolate cake and a huge knot in my stomach after - but have been very, very busy - too busy with a fundraising event - so back to Wheat Belly today as I think the spare tire is starting to grow again...

badger

ooh zogo I'm jealous, only five bucks admission.  Are you going? 

flannelette, this time of year, I'd go for frozen veggies before canned ones.

Making pot roast for supper tonight.  Will use either flaxseed meal or chickpea flour to dredge the roast before browning.  Maybe a combo?  Gonna smell great in here in about 20 minutes!

cowgal

I noticed you all are ER+ PR+ like I am. I just wanted to make sure that you were aware that flax is a phytoestrogen like soy is. I am trying to go wheat free but don't want to consume soy or flax in the process.

flannelette

Yes, and there is probably a debate about flax, in particular. In the book Cooking with Foods that fight Cancer the authors say"Flaxseed contains very high levels of secoisoaris........ and its close relative matairesinao.(excuse my awful misspelling)

These compunds are important in the prevention of cancers whose growth depends on estrogens because intestinal bacteria are able to convert them to enterolactone and enterodiol, 2 molecules that interefere with the bonding of estrogens to breast cells...etc.......contrary to soy isoflavone supplements, which in elevated doses promote the growth of mammary tumors in lab animals.." this book's authors are Richard Beliveau, a leading authority in the field of cancer research (biochemist) and Denis Gringras- a researcher in molecular medicine. they are responsible for a great deal of the research on the phytochemical properties of foods that fight cancer (mushrooms, green tea, turmeric etc) and are recommended in the book anti-Cancer by David Servan-Schriber (sp?)these books were recommended by my dr. so I tend to find them credible. They are some of the world's top researchers on the links between diet and angiogenesis. Incredibly intersting reading - the other book is Foods that fight Cancer

badger

thanks ladies for the info about flaxseed.  IDK about it being a phytoestrogen so good to know.  I'll probably still use it but sparingly like I do tofu, from time to time.

This is not a low-cal recipe but it is wheat & gluten free and was SO GOOD!

You could make this with any kind of seafood, or make it a vegetarian chowder.

Seafood Chowder

yield: 8 servings

6 small potatoes, diced

4 medium carrots, chopped

3 stalks celery, chopped

2 medium leeks, sliced

2 medium tomatoes, peeled and chopped

2 cups chicken broth

2 cups vegetable broth

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

2 small bay leaves

½ teaspoon dried thyme, crumbled

½ pound cocktail shrimp, pre-cooked

½ pound cod, cut into bite-sized pieces

¼ pound fresh snow peas, cut into bite-sized pieces

¼ pound fresh crimini mushrooms, sliced

¾ cup frozen corn kernels

2 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons butter

½ cup dry white wine - I used Wollerscheim Prairie Fume'

1 cup half & half

Place potatoes, carrot, celery and leeks in a large pot.  Cover with broth and bring to a boil.  Add salt, pepper, bay leaves, thyme and tomato.  Simmer covered until veggies are tender, approx 30 minutes.   Meanwhile, in a large skillet, sauté garlic briefly (30-40 seconds) in olive oil and butter.  Watch closely, garlic burns easily.  Add mushrooms and snow peas and sauté for 1 minute.  Add seafood and wine and cook for 1 minute.  Stir in the half & half.  Pour this mixture into the soup pot with the cooked veggies.  Add the corn, heat through and serve.

flannelette

yum! though I might omit the cocktail shrimp - any ones I've ever had had no flavour.

ok so I bought the Wheat Belly cookbook and made 2 things: his basic bread, which actually holds toether with the texture of bread and has none of the high-carb stuff typical of gluten-free such as rice flour or tapioca & potato starch. This bread really seemed to not let me down into low blood-sugar after 2 hours. Wondering if this no eating any wheat (or high glycemic starches) might actually curb my appetite - I'm always ravenous..eat more than anyone I know, yet was skiiny as a rake as achild & till about 40, when I got sick w a strange chronic-fatigue type illness which blew my metabolism to hell..I gained 50 lb or so in about 6 months, starving the whole while. I was relieved when I stopped at 200 lbs, thought I was going to explode. And have never quite returned to normal since...

if you want these, Badger, I'll type them in for you - or do you already own wheat Belly cookbook?

-other thing I made was ginger-apricot scones. Sensational!!! 

but I'm taken aback by the very large use of eggs so am looking for free-range, which goes on around here....

badger

hi flannelette, the original recipe calls for bay scallops but there were none to be had at this time of year.  So I found a nice cod fillet and settled for the cocktail shrimp.  Spent maybe ten bucks on the seafood.  It was Superbowl Sunday so the market was featuring shrimp.  Who knew it was such a fave of football fans?  My choice was either that ring of cooked shrimp with cocktail sauce, or a bag of uncooked frozen shrimp.  I really wanted chowder and needed more than the fish so I bought the shrimp.  

Upon eating, discovered the tails were still on the shrimp, oops my bad, fixed that right away but you know maybe that added a nice shrimpy taste to the broth.  It was so good.  The people I shared it with wanted the recipe so I typed it up.  Thought you might like it too.  A cup of cream isn't bad split among 8 servings, and the rest is pretty healthy.  

I would love the recipes, thanks.  It's great to trade, especially something you've tried and liked.  I don't have the Wheat Belly cookbook but did just order the Lose the Wheat, Lose the Weight cookbook.  It has 165 new recipes and of course the ads make you drool.  It'll be here in a week or so.

flannelette

badger - that would explain it - who gets good seafood living way inland? the cream would make it super delish

so here's the apricot ginger scones: i am a scone, biscuit nut and so crave this sort of thing - have never really gone for sweets -sometimes you just have to have a tea biscuit & a cup of tea in the middle of the afternoon:

1 c. gound golden flax seeds (better for baking than brown ones, a trifle more $, but they really are cheap) or, if you are staying away from too much flaxseed you could try subsituting rice or a combo of other non-wheat flours

3/4 c. almond meal/flour - found mine at bulk store

1/4 c. coconut flour

1 and 1/2 tsp baking powder

1/2 tsp ground ginger (kind you buy bulk or in spice section)

2 TBSP xylitol (or sugar) or 8-12 drops liquid stevia (I found bulk xylitol & like it, not at all like splenda which has a weird taste to me)

5 TBSP cold butter cut into cubes

1/4 c heavy cream (I had 10% on hand, it was fine)

2 eggs

1 tsp vanilla extract

1/2 c dried unsweetened apricots, cut fine (I use scissors)

1 Tbsp - or whatever you can muster up - fresh grated ginger. This is really the kicker & if possible don't omit it - just makes these shine) I just grated some till I couldn't be bothered grating any more -

Preheat oven to 350. Line baking sheet w parchment.

In larger bowl mix dry. cut in butter till size of peas

In smaller bowl mix liquids

Dump wet into dry, adding apricots & grated ginger, stir till evenly w a fork till distributed & moistened but don't work too much.

Gather into 8 even hunks, trying not to work the dough too much and place on sheet & press nudgingly into round disc shape w fingers, flattening to about 3/4" (not more or might have trouble cooking through)

Bake about 18 min or till golden brown - mine took a bit longer.

Great hot w butter, or cream cheese.

Now going to have one with a cup of tea. Looking forward to recipes from Lose the wheat. astunning day, 2' of perfect fluff white snow and blazing sun. have not seen snow like this in at least 2 years. the air smells so fresh!

zogo

flannelette, those sound really yummy. The apricots are a little too high in sugar for me. Do you think I could substitute berries. (I found some really nice fresh blueberries on sale this week)