So it’s Day 2 of my fast and I’ve succeeded somewhat. I have only had fruit and vegetables! But I have to eat them in addition to juicing. I seriously can’t live without chewing, it is just too weird. So I’ve been making lots of salads and drinking lots of juice! Here is the recipe I’ve been using; it’s only slightly different than Joe Cross’ original recipe:
6 kale leaves
2 green apples
4 celery stalks
1/2 a lemon
1 piece of ginger
Sorry for the hiatus! I’ve been moving into a new place and haven’t had time to update and blog. Here’s my amazingly delicious salad I made! It was easy (as always) and just as yummy as anything you can order for 12 bucks in a restaurant.
Start with baby spinach. Chop up mandarin orange and red pepper and toss in. Add half pecans and crumbled feta cheese. Drizzle with oil and vinegar.
One thing I’ve had to get used to as a newly wheat-free person is the lack of fiber. I’m not saying you can’t get fiber without wheat, I just didn’t know how initially. I ended up with some, erm, struggles, if you will. Now I eat hemp seeds which are packed with fiber! Helps immensely. I added a tablespoon to this salad and it tasted nutty and delicious 🙂
Seared Salmon with Asparagus and Fried Tomatoes
If you are trying to stick close to all of Wheat Belly‘s suggestions (i.e., avoiding starch in general) this meal is fantastic! Fast and easy, even if you aren’t a chef at heart — I know I’m not.
- 10 Asparagus stocks
- 1 tomato
- 1 tbsp Olive oil
- 1 tbsp Butter
Put butter and oil onto a frying pan and heat at medium heat. Brush some oil across your piece of salmon as well to stop it from sticking to the pan. Put salmon on pan and heat until the salmon’s “natural oil” bubbles through (approx. 4 minutes). Flip and repeat. Simultaneously, heat another pan on medium heat and toss in the asparagus. Slice your tomato into 3-4 thick slices and place in the same pan with the asparagus. Add pepper if desired. Flip after 4-5 minutes. Presto!
I am all about what is super easy to make because I know that as soon as I look at a recipe that is asking me to “julienne” and “coddle” things, I get confused and daydream about wheat again. Stir fry is actually the first thing I ever learned to cook by myself, so you really can’t go wrong with it.
- 1 red pepper
- 1/4 red onion
- 1 can baby corns
- 1 can sliced water chestnuts
- 1 1/2 cups bean sprouts
- 8 asparagus stocks
- 1 chicken thigh cut into strips
- 2 tbsp olive oil
- 2 tbsp wheat-free soy sauce
- 1/2 tbsp chili flakes
- green bean noodles (optional)
That looks like a pretty long list of ingredients, but it basically comes down to adding all of your favourite veggies into a sauce pan with chicken and frying it all up. I was using raw chicken so I fried that in the pan with some olive oil before adding the veggies, just to make sure it was thoroughly cooked. Then I added the veggies (except the bean sprouts) and fried it up on med-high heat with wheat-free soy sauce and chili flakes. I like to scorch in on high heat for a couple minutes because I like my food slightly blackened. I added the bean sprouts last and only for about 1 minute because they shrink down into nothingness really quickly.
I also boiled some green been noodles to mix in. They’re much like rice noodles but kind of slimier and they take literally 30 seconds to cook. They taste like nothing so they take on the taste of the stir fry nicely and are a great substitute for wheat noodles.
Stir fry almost never goes wrong, and probably every single one of you is capable of making one without my instructions, so this recipe, like many of my others, serves as more of a reminder of what you CAN eat when you are beating the wheat. 🙂
This is a great dish if you are trying to stick super close to the “Wheat Belly” diet. Just veggies, oil, vinegar, and cheese 🙂
Serves 1-2 people
- 1/2 Red pepper
- 1/4 Red onion
- 1/2 Cucumber
- 10 Kalamata olives (pitted works best)
- Feta cheese
- Garlic clove
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Dice all of the vegetables and mix together in a bowl. Crumble about 1/4 cup of feta cheese into the bowl. Separately, crush one clove of garlic in a garlic press and mix with balsamic vinegar and olive oil. Drizzle over the salad and serve 🙂
Easy-peasy, wheat-free, and healthy!
This is my favourite breakfast that I’ve made so far! It’s just like the big breakfast I used to eat on Sundays with my parents, except it’s wheat free.
- 2 large eggs
- Shredded cheddar cheese
- 1 rice cake
- 1 tbsp natural peanut butter
- 1/2 a tomato
- Dash of sea salt
Shred enough cheddar cheese to cover two poached eggs. Break two eggs into a small pan on low heat. Cover in shredded cheese and let simmer until cooked to your desired firmness. My pan is really terrible, so I add a bit of water to the pan once the eggs start firming up, just so they don’t stick. It should only take about 2-4 minutes. Then spread peanut butter on the rice cake and drizzle honey across it. Chop up half a tomato and add a bit of sea salt. Place everything on a plate and you’re done!
I enjoy my breakfast with a cup of French vanilla coffee with coconut milk.
Oh and a tip for keeping you food warm: I place a wet paper towel onto the plate I’ll be using and put it in the microwave for 10-15 seconds. It heats the plate up nicely which makes your breaky stay warm 🙂
You may have noticed that I LOVE eggs! They are super easy, fast, and you can make them a million different ways. They’re also inexpensive, especially for me because my best friend has a farm ;). Dr. William Davis’ book, Wheat Belly, recommends eating a big breakfast, so don’t be shy about creating a masterpiece.
- 2 large eggs
- 1 large spoonful of sun dried tomatoes
- 1/4 cup of shredded cheese (soft cheese works best)
- 1 dash sea salt
Cut the sun dried tomatoes into smaller pieces if necessary and place in a pan on medium heat. Then break 2 eggs into the pan and scramble. Add the cheese on top and lower to simmer until melted. Add a dash of sea salt and enjoy!