Cheese Crisps {Bet you can’t eat just one} Instead of Potato Chips

In researching recipes that are in line with my WheatBelly lifestyle, I saw this SNACK CHIPS recipe for Parmesan Chips {potato chip alternative) from Food Renegade. Mine did not turn out at all like Food Renegade’s did, but wow, were they delicious!! Low Carb (zero), high protein (7g), and yes they do have fat and salt, so do regular chips. So it is not for everyday eating, just for an occasional snack swap. Swap chips for crisps.

CHEESE CRISPS: Drop a dollop of shredded cheese onto a hot skillet. Spread thin. Watch carefully, they burn easily. Flip when golden brown. Remove to paper towel to drain, then to plate to cool.

Bet you can’t eat just one! I couldn’t. In fact, they were so good, I made a few other kinds as well. Parmesan four cheese crisps, then cheddar-jack cheese crisps, then the cheddar-jack again but with diced fresh garlic and Franks Hot Sauce mixed in (darkened the end result, but so good!). Lastly I did the cheddar-jack with BBQ Sauce mixed in. I used way too much, they turned out messy, but these were my FAVORITE (and I liked them all!)

Now to go make some homemade guacamole dip to spread on them (they might break if I try to dip in).

Very rich, you actually can’t eat as many as you would regular chips!

I seem to be in recipe mode lately. So many wheat-free, grain-free, gluten-free recipes I want to try…. my blog is not a recipe blog, but for now, I hope you don’t mind. This also helps me keep my food notes for myself for future reference.

Happy eating.

~Tricia (Share: Pin it)

p.s. In case you want to see how they look in the pan:

NUTRITION COMPARISON:  Costco brand Kettle Krinkle Potato Chips: (9 chips = 1 serving): 140 calories, 9g total fat, 160 sodium, 16g Carbs, 2 fiber. VS. Cheddar/Jack Cheese Crisps (1/2 cup, approx. 6 big chips): 110 calories, 9g total fat, 180 sodium, <1g carb, 7g Protein. For me, the high carb count of regular chips makes me have unhealthy symptoms for days. Plus, I would not stop at 9 chips/serving! I would probably double that with regular chips, but with these cheese crisps, they are rich and filling and easy to stop at 4-6.

Recipes: Cream Cheese Pancakes {Gluten-free Wheat-Free Grain-free}

Flourless Pancakes which are grain-free, wheat-free, gluten-free are remarkably good!

I tried this recipe for Cream Cheese Pancakes from I Breathe I’m Hungry. I followed her recipe exactly and they turned out delicious, not ‘cheesey’ at all.

Yield: 4 small 6 inch pancakes. Serving Size: 1 pancake

2 oz. cream cheese

2 eggs

1 pkt. sweetner

1/2 tsp. cinnamon

Blend until smooth. Rest 2 minutes until bubbles settle. Pour 1/4 of batter into pan (greased with butter). Cook 2 minutes. Flip. Cook 1 minute. Repeat. (Original printable recipe).

Topping: I just added butter and sprinkled some cinnamon. No syrup. Delicious!

~Tricia (Pin it)

Cakey Brownies {Blackbeans!} Flourless, Grain-free, Gluten-free, Dairy-free, Sugar-free optional

BROWNIE EXPERIMENT #1: Flourless Brownies using BLACK BEANS (you don’t taste them at all!) as the flour replacement. Once again, I used what I had on hand in my pantry instead of going to store for new ingredients. Thank you SugarFreeMom for the recipe and inspiration to try this yummy dessert!

I used dark chocolate chips instead of carob chips. Instead of powdered stevia I used a spoonful of sugar, but the brownies were not very sweet (this might be a good thing), and I did not check a stevia to sugar conversion chart first. I could have added a little more sugar, but I am trying to be sugar-free. This was not entirely sugar-free the way I did it, but it was very very low per serving.

My hubby was my taste tester, along with me, and we decided my version was good, but a bit dry/cake-like, whereas the original recipe describes them as Fudgey. Since I am not eating wheat, this black bean flourless brownie recipe was a fun treat anyway.

Adapted from SugarFreeMom original recipe. 

1/2 Cup Dark Chocolate Chips (These were lower carb than expected, but not sugar-free. For the sugar-free replacement in original recipe, use Carob Chips).

1 (15 oz.) Can Black Beans (rinsed until all the starch bubbles are gone! Drain)

1/4 Cup Cocoa Powder, unsweetened

2 Eggs

1/4 Tsp. Cinnamon

1/3 Cup Oil (I used olive oil)

2 Tsp. Vanilla Extract

1/4 Tsp. Sea Salt

1/2 Tsp. Baking Powder

1 Tbsp. Sweetner (orig. recipe calls for powdered Stevia)

PREHEAT OVEN 350 DEGREES. Prepare 8×8″ baking pan with parchment paper, then grease parchment paper with butter. Grease any exposed edges of pan too (makes easier clean-up later).

PROCESS black beans first, then other ingredients, until smooth. (Blender, mixer, or food processor).

POUR into dish and even out the batter.

BAKE 30 minutes until toothpick test comes out clean.

COOL pan on wire rack 10 minutes, then remove parchment by lifting edges. Transfer to wire rack to cool to room temperature. Slice on cutting board when cool.

What I would do differently next time: Stevia instead of spoonful of sugar. Maybe carob chips or the full 1 1/4 cups of dark chocolate chips the original recipe called for. Maybe I would add an egg or two, but this was a dairy-free recipe. Probably would have been more moist if I made those changes, though I am not sure. Next time….

(Please feel free to share my post: PIN IT)… OR: SugarFreeMom’s original PIN (look at her photos, where the brownies appear darker and more fudge like. Yum! I really liked my version though too. It’s fun to make a recipe suit your own tastes or suit the ingredients you have on hand). ~Tricia

Bakery Manager Tip: Clean As You Go

Source: free clipart from I-heart-God.com

Nearly 5 years in a commercial bakery, 4 of those years as the Bakery Manager, left me with some great lessons on baking that I continue to use at home. The biggest tip: Clean as you go. It seems like common sense, right?

START WITH A CLEAN KITCHEN and clean hands: Empty the dishwasher, wash any dishes in the sink, clean out the sink, wash your hands (and put on an apron — I have ruined more tops by forgetting my apron). Starting clean makes staying clean an easier process from the start.

FILL SINK WITH HOT SOAPY WATER: When you are done measuring and mixing, put utensils, bowls and cups in the water, to soak. Have a CLEAN DAMP CLOTH handy, and wipe and rinse your hands, cloth, and surfaces regularly. It only takes 2 seconds extra and saves more time at the end.

WASTE CAN or BOWL ON COUNTER for WASTE: This saves steps and adds to efficiency. Don’t drop waste in the sink, as it will add more cleanup time later. Only handle waste once.

WHILE FOOD IS COOKING/BAKING: You have at least 10 minutes or more, however long your food is baking, to start cleanup. MULTI-TASKING IS GOOD! RINSE DISHES, LOAD DISHWASHER, WASH BIG ITEMS BY HAND, and get them dried and put away (leaving more room in dishwasher). Dish washing tip: Washing biggest items first really cleans up the kitchen fast. It’s psychological too. With the big things loaded in washer or hand washed, it frees up more room right away. Clean out your sink when done.

COOL SKILLETS ON STOVE: Don’t put a hot skillet in the sink. Rinse it off, then set it on the stove to cool. As soon as it is cool, then hand wash or load in dishwasher. Some skillets will warp over time, if you do not do this. And it keeps sink clear until you are ready to wash.

WIPE DOWN OUTSIDE OF MIXER, BLENDER, FOOD PROCESSOR, etc. AFTER EACH USE and put away: In my home kitchen (a tiny apartment space), I wipe down each appliance after using, including wiping the cord, dry the small appliance surfaces and put the base back in the box (you probably have room on your counter for yours — just slide it back in its place after cleaning base and cord). I pop the box up on top of the refrigerator (no cupboard space!) Even if the bowls and lids are in the dishwasher, the rest of the small appliance is clean and out of the way.

WIPE COUNTERS AS YOU GO: With the dishes washed or loaded in dishwasher, wipe every bit of counter space down. (I had 17 minutes until my muffins were done while baking today, and in that short time I did the dishes, cleaned the counters, spot cleaned the floor {see below} and got a little dish of bleach and a cleaning toothbrush out, and bleached the grout on my old tile counters. Left the bleach on 2 minutes, rinsed off, and still had a minute to spare). I did not rush frantically to do any of this! It is very calming and stress-reducing to clean as you go, and saves time later.

SWEEP AND SPOT MOP with a damp paper towel: There will be flour or crumbs or spills. Do a quick cleanup rather than leaving the entire floor for later. This takes about 10 extra seconds and makes future cleanup easier.

DING! THE FOOD IS READY: And your kitchen is clean, your delicious baked goods or dinner meal comes out of the oven or off the stove, and you are ready to enjoy it. BEST PART? NO MONSTER CLEANUP still ahead (by now you may be tired and dreading cleanup). Yes you will have your main dish to clean, and your dinnerware as usual, but the rest of your cleanup has been cut in half!

LIKE TO COOK BUT DON’T LIKE THE CLEANUP AFTER? — or — “I don’t have time to do all this while I am cooking!”: The clean-as-you-go professional cooking school / bakery mantra, when applied, SAVES TIME, and will make you feel so much more EFFICIENT, more satisfied, and happier in your kitchen. This applies to breakfast, lunch, dinner and dessert. It works! ~Tricia

Image Sources: Clip Art drawing: Free clip art from I-heart-god. Photo: Google Images free image added to image designed by TriciasThings and Sweet Rascal Photos.

Flax Wrap {Flaxseed Wrap Recipe} {Wheat Belly, Wheat-free, Gluten-free} for Sandwiches or Burritos

LOW CARB, LOW CALORIE, NO WHEAT: Going wheat-free is easier if you are doing it for the sake of your aching belly because you have a sensitivity to certain foods. After 3 months on a wheat-free eating plan, I have begun trying a few recipes for breads, wraps, crusts, because frankly I occasionally miss a sandwich or burrito or pizza. No need to give those foods up, only give up the wheat or any starchy “gluten-free” replacements (gluten-free flours are very starchy and a big no-no to my blood sugar and to my belly). I just made this recipe today and my guinea pig food-tester hubby gave it a thumbs up and ate every last bite with delight. I liked it too!

WHEAT FREE GLUTEN-FREE FLAX SEED WRAP for Sandwiches or Burritos (from Wheat Belly Book):

3 Tbsp. Ground Flax seed, 1/4 tsp. Baking Powder, 1/4 tsp. Paprika, pinch of Sea Salt, 1 Tbsp. Coconut Oil (I did not have any, and used Olive Oil with success), 1 Tbsp. Water, 1 Lg. Egg.

Mix and blend all ingredients well. Grease and Warm a 10″ skillet. Pour batter into pan. Cook approx. 3 minutes (I flipped and cooked another 30 seconds on second side). Lift with spatula and slide onto plate. Cool 5 minutes.

MY RECIPE: I usually adapt any recipes I try, either to suit my wheat-free, starch-free, sugar-free tastes, or because I do not have the named ingredient in my kitchen pantry. This time I had some flax seed in the cupboard was wondering what I could make with it. The recipes I was reading today called for ground flax seed, so I used my coffee grinder and made a batch. Quick and easy as could be. Sealed it in a container in the frig. SANDWICH: Added ham and swiss cheese and lettuce, with spicy mustard for condiments. TORTILLA FOR BURRITO: Add your usual burrito fixings!

PIN IT: FLAX WRAP RECIPE

How the flax wrap looked cooling on the plate after cooking in pan. Doesn’t look so pretty, but it tasted delicious as “bread”/wrap for my ham and swiss SANDWICH!

Low Carb Wheat-free Gluten-free CHEESEY PIZZA CRUST Yum!

Eating a wheat-free diet is very sustainable, especially if you can eat eggs and cheese, as this recipe calls for. I was not thinking when I made this recipe, and added my usual big handful of cheese on top — but because the crust uses so much cheese, I would not add as much extra cheese to my toppings next time. There are several low carb pizza recipes on Pinterest. I read every single one of them, and used those ideas to adapt my own recipe, using what I had on hand in my frig, and adding what I thought my family would eat!

CHEESE-Y PIZZA CRUST RECIPE (wheat-free, gluten-free, soy-free, starch-free)

Yield: Serves 4 (if served with a green salad as well, so you do not overeat!)

Preheat Oven: 450 degrees (if using a greased pan), or 375 degrees (if using *parchment paper which can burn on high heat. I used the parchment paper and it worked perfectly).

2 cups Mozzarella Cheese + 1 cup Cheddar Cheese = 3 cups Shredded Cheeses. (I also added 2 oz. of Cream Cheese, optional).

3 Eggs, beaten by hand.

COMBINE ingredients by hand, and SPREAD THIN onto prepared 9×13 pan OR two 9 inch pie pans. Press out as thin as you want, with the back of a spoon. (I used two 9 inch Corningware oven-safe baking pans to make two smaller pizza crusts, and it seemed easier to work with, but either way will do).

BAKE 450 for 10 minutes OR *375 for 20 minutes, or until cheese is melted and golden and crisp on edges.

Let COOL at room temperature for about 10 minutes, then place in refrigerator for 5 minutes. At this point the crust should peel off the parchment very easily (or hopefully come free of the greased pan as well).

Place onto COOKIE SHEET or PIZZA PAN.

ADD a few tablespoons of Pizza Sauce of your choice and spread over cheese crust.

ADD Toppings of your choice (I used shredded chicken from crockpot leftovers, and some chopped veggies). Add a little more Shredded Cheese (not too much, since the crust is cheese).

BAKE with toppings on BROIL for 5 minutes, until cheese topping is melted bubbly and other toppings are heated through.

REMOVE oven and COOL. SLICE. Enjoy!

*CAUTION: Parchment paper can burn, so follow heating directions carefully. It makes handling/lifting the crust very easy though, and worth the extra baking time at a lower temp.

Note: Wheat-belly plan safe. See my wheat-free journey/results here. This pizza was so good! My husband said it was “better than regular pizza dough”! Husband-approved!

PIN IT: LOW CARB WHEAT-FREE GLUTEN-FREE CHEESY PIZZA CRUST

Cheesey Pizza Crust on parchment paper after it came out of the oven. 375 degrees for 20 minutes. After cooling and refrigerating, it pulled right off of the paper, and onto my cookie sheet for adding toppings and final broil.

Wheat-free Pizza! I made two 8-9 inch round pie shapes. Cut each one into 4 slices. Ate 2 slices each. Serve with a green salad.

Side Note: My husband has had high cholesterol for years. After 3 months eating my wheat-free, sugar-free dinners and desserts, his total cholesterol has dropped almost 50 points. Our bodies need healthy fats and adequate proteins, and our brain and cells need cholesterol to function properly. It is wheat/starch, sugar/fructose, and inflammation that cause unhealthy cholesterol particles. See my original post Sources and References for more information. I will be adding links to that section in the future.

Homemade Almond Meal {Almond Flour}

Unblanched (skins on) almond flour. For finer flour with skins off (blanched), see details below.

Finely sifted BLANCHED (skins off) almond flour (see instructions below recipe)

I just made my first batch of homemade almond meal and almond flour. I understand that almond meal is a bit coarser, almond flour a bit finer. Experimenting with both my food processor first (made almond meal) and then my coffee bean grinder (made more flour-like) I liked both results. Wondering if you could sift almond meal and make it into almond flour that way too. The photo above is a mixture of both meal and flour textures, stored in a container with a lid, in the Refrigerator or Freezer. I made BOTH BLANCHED AND UNBLANCHED ALMOND FLOUR. If you want blanched almond flour, see How to Blanch Almonds after the first recipe.

RECIPE FOR ALMOND MEAL OR ALMOND FLOUR (unblanched / skins on):

~Almonds (unblanched: I used Kirkland Costco brand, dry roasted, so that I didn’t need to soak almonds first).

Yields about a 1:1 ratio of almonds to almond meal or flour. I had 2.5 cups of almonds on hand, and grinding 1/2 cup at a time, made a total of almost 3 cups of almond flour.

~Coffee bean Grinder or Food Processor: (I preferred results with grinder. Make smoother/finer with a Sifter).

~Place about 1/2 cup almonds into grinder at a time. PULSE several times until almonds are broken up into a medium textured flour or meal. Do Not over pulse, or it will start sticking to the sides, (which is a few steps away from making almond Butter!) If needed, sift out larger pieces and put them back in grinder to pulse again.

~Makes 1/2 cup at a time. (I made 3 cups with a little over 2 1/2 cups of almonds). Store in a sealed container in the frig or freezer.

RECIPE FOR BLANCHING ALMONDS, MAKING ALMOND FLOUR (Skins Removed):

1. Boil medium pan of water. Turn off heat. Add unblanched almonds (presoaked or dry roasted) and leave in pan for 1 minute.

2. Drain and rinse almonds. Repeat. Pat almonds dry.

3. Pinch almonds and nut will pop out of skin.

4. Dry blanched almonds (Many ways to do this. I did mine at the lowest temperature my oven would go, 200 degrees F, in oven for 1/2 hour. Remove from oven and let cool to room temp. I guess you could also use a food dehydrator but I do not have one, and the oven-drying was easy. Spread out almonds on big cookie sheet lined with foil).

5. Make almond flour per recipe above. Grind, sift. Repeat. Store in sealed container in fridge.

 

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Note: I was going to purchase ready-made almond flour but at $36 for a 5 pound bag, plus shipping, $45 for flour was too much for my budget! This way I make it fresh as needed, and use in place of wheat flour for many healthy low-carb, wheat-belly or paleo diet recipes. Gluten-free too, though some gluten-free recipes use starchy rice flours (not on my wheat-belly plan). Warning: Obviously do not use if you have nut allergies!

Happy Healthy Baking!

~tricia

UPDATE: Important Almond Flour tips and instructions I just discovered. Hers (Urban Poser) is a more experienced take on it!

Recipe: Crustless Quiche {Wheat-free, Grain-free, Low Carb, Soy-Free etc} Kale Spinich Bacon

RECIPE FOR CRUST-LESS QUICHE on a Wheat-free, Grain-free, Low-Carb diet

When starting the Wheat Belly lifestyle (see my original blog post here about my journey/results so far), I did not try any new recipes the first three months. Feeling more energetic 12 weeks in, I decided I was ready to try something new. The first 3 months I simply did not eat wheat, grains, starches, sugars, and upped my leafy greens and other veggies, plus made sure I was eating adequate protein and fats. I have been craving Quiche, but choose not to eat wheat anymore, so here is my crust-free recipe, adapted from about a dozen crustless recipes I studied and changed to suit my needs and tastebuds (and to go with whatever ingredients I had on hand at the time).

My husband liked my Crustless Quiche so much, he ate 3 slices, and really wanted more. This 9″ pie pan size quiche could be cut into 4 large slices and serve only 2 hungry people, or you could cut into 8 small slices as I did, to help us control our portions and feel like we were getting to go back for more without overeating. This is NOT a ‘rich’ recipe, and did not feel heavy in our stomachs. Have a big leafy green salad and a glass of lemon water with it.

Crustless Quiche Recipe: Yields 8 small slices, 6 medium slices, or 4 large quarters/slices. 2-4 people.

PREHEAT Oven to 350 degrees.

GREASE a 9 inch Pie Pan on bottom and sides: (I used an opaque Corningware pie dish)

‘CRUST’/BOTTOM LAYER: 1 cup of Shredded Cheese (I used colby-jack)

2ND LAYER: 5 slices of Bacon, cooked crispy, broken into bits. Kale, Spinich (about 1 cup each, raw, uncooked, chopped small), diced Onions, minced Garlic, and anything else you like in your quiche. (I used a food processor to chop the greens first, then the veggies, then the bacon, into tiny bits, but you could do by hand).

3RD LAYER: (In Blender): 3 Eggs, 1 Tablespoon ‘flour’ or baking mix (I used homemade Almond Meal/Almond ‘Flour’), 2 oz. full-fat Cream Cheese, 1/2 cup whole Milk. Seasonings. Blend until smooth. Let sit 2-3 minutes for bubbles to settle. Pour evenly over first two layers. (I used a blender, but you could probably use your mixer as well). Top with more Paprika.

Seasonings to taste: Garlic Powder, Sea Salt, Ground Pepper, Parsley, Oregano, Paprika.

BAKE 30 minutes or until done. Cool 5 minutes until set. Slice and serve.

Measurement notes: I was making this recipe up as I went along and did not measure. I just tossed in a big handful of kale, a big handful of spinich, roughly guessed the ounces of cream cheese and milk, but I did measure out 1 cup of the shredded cheese bottom layer.

When I make it next time, I hope to have some green onions on hand to add to the 2nd layer. You could also use heavy cream instead of whole milk if you have that. Quiche is so forgiving and versatile, you can adapt it in so many ways. That is why I gave up looking at recipes and just made my own, because I wanted to use what I had in the frig, and the goal was to be wheat-free, grain-free, sugar-free, low-carb, etc. And delicious! All goals accomplished!

~tricia (feel free to PIN it!)

Trying Something New: Wheat Free and Sugar Free

Wheat-free and Sugar-free: Since January of this year I have been trying to eat healthier. Not as a New Year’s resolution (I don’t make those, because I don’t keep them), but as a lifestyle goal to help me with energy and other health symptoms. So obviously I will not be in any candy stores like I one I visited in Monterey California, above.

After the first two weeks, which were so hard, the HUNGER AND CRAVINGS for wheat/starch and sugar/sweetners began to fade. Now I look at goodies (like the chocolate chip cookies I once made, above), and I can even smell the delicious aroma (and swoon!), but I don’t have to eat my favorites anymore. NO MORE BREAD: That was the hardest! I have not had bread in 5 weeks. I miss it sometimes, and pasta too, but those cravings are nearly gone. Funny how the taste for sweets (another weakness of mine) starts to disappear when you stop eating sugar and artificial sweetners. And the taste for wheat fades when you remove it from your diet long enough.

MOST PEOPLE LOSE WEIGHT in the first few weeks, but not me. No, I GAINED! I journal my foods in a phone app called Daily Burn, and I was eating the right foods (I thought), but after more research I see that I need to limit Quinoa and Beans (which I thought would be healthy choices), because, for me, they were starches that caused spikes in blood sugar and consequent weight gain.

So no wheat and no sugar became no wheat, no sugar and limited starch. Apparently starch converts to sugar in the bloodstream too, so starch = sugar too. Oh well, it is about good health, not about whining about what I cannot have. And the HEALTH BENEFITS are worth not eating foods that seemed to be poisoning my body. Starting to have more energy and fewer belly aches/bloating already.

AFTER 5 WEEKS: I do feel better, though according to what I have learned, I seem to have metabolic burnout plus thyroid disease (diagnosed 10 years ago and never balanced) and probably adrenal imbalance, and God knows what else. It may take 6 months or a year or longer to really complete the long health process and see the results I am hoping and praying for. For most people, it only takes a few days to a few weeks to feel amazing results. {Updated results at end of post….}

WHAT I EAT: Still figuring this out, but basically whole/real foods, no processed foods, and nothing that spikes blood sugar and insulin too much (thereby converting to fat). Lots of leafy greens and other veggies, adequate protein (meat, chicken, fish, pork, eggs), nuts and seeds (limited), and healthy oils (olive oil, avocado, real butter in moderation). So I just think about what I would eat normally, and omit the sugar/starch/wheat.

CHEATING: I slipped a few times, but I would guess that 95-98% of the time I stick to the healthy choices. The trick is to make it 100% so that my slow metabolism and thyroid and adrenals can get back to working right. Because the few times I messed up, I had to withdraw with uncomfortable symptoms again for a few days, and I do not want to keep starting over.

UPDATE: 8 weeks in… After initial 5 pound weight Gain, I have lost 2 of those gained pounds. Nothing else has changed since my 5 week post. Hanging in there, because I do still feel better (rarely have stomach issues now).

UPDATE: 12 weeks in… No weight loss BUT a jaw tumor (benign) has shrunk in half!! And my doctors once told me my body could “not absorb iron” so my attempt to donate blood was always rejected… for years…. I just donated blood last week, with “plenty of healthy red blood cells”! These are major improvements. I feel healthier, more energetic, and usually sleep much better too. (The weight will come off, the weight will come off, the weight will come off. Eventually. I keep telling myself this, and praying it does!)

UPDATE: 14 weeks in…. I am now on my 4th month of wheat-free living. Some of the benefits: better sleep, no acid reflux, fewer bellyaches, fewer headaches, no bloating, a bit more energy, joint aches gone, back pain gone, healthy red blood cell count up (I was anemic before), and a jaw tumor has shrunk in half. I believe the weight loss will happen someday, but the interior cell changes are most important first. Of course the lack of hunger cravings for starchy-sweet carbs is so minimal now too. That’s a big thing! {Keeping the faith: “Faith is substance of things hoped for, the evidence of things not seen”. Hebrews 11:1}

UPDATE: 5 MONTHS IN… I finally finally finally (!) have begun to lose weight. 9 pounds and a few inches lost now. I would much rather have the weight come off slowly and stay off, so hopefully that will be my story in the future too. I have allowed myself wheat/sugar on rare occasion (Mother’s Day for example), and paid the price, but this is a lifestyle choice, not a diet, so I make my choices and pay the consequences for a few days, then back to my new normal. Headaches, stomachaches, low energy, and a host of other health issues improving each month. It just keeps getting BETTER!

Sources/References: {inspired by Wheat Belly Blog by cardiologist Dr. William Davis.} {60 years ago wheat was about 5% gluten, now it’s about 50% gluten! Source.} {What those cholesterol numbers mean, don’t look at just total cholesterol, from LipoScience and LivinLaVidaLowCarb.} More sources will be added in the future….

Not losing weight? {One bloggers notes on what happens if you get good results on wheat-belly, but don’t lose weight}. {Dr. Davis’s comments on not losing weight on wheatbelly, part 1}. {Dr. Davis’s comments on not losing weight on wheatbelly, part 2}. 

Giant Strawberry

Huge strawberry hanging from a potted plant in the parking lot of a local hardware store. No photo editing, it was this bright and colorful!

Taken by my husband on his iPhone Camera.

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