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 🙂
I was fortunate enough to come across some wheat-free food from a take-out place! How often does that happen?
This is a salad roll that I picked up in Granville Island and it was pretty good! I don’t know the exact ingredients, but it had prawns, celery, rice noodles, and lettuce in it. It came with a tangy kind of fruity dip which wasn’t bad, but I wish I could have had the peanut oil dip they also offered. Unfortunately, peanut oil almost always has wheat in it unless you make it yourself 😦
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. 🙂
So I’ve been definitely slacking on the whole “posting” thing, and I think I owe all of you some recipe ideas and an update. Unfortunately, my scale broke *insert fat joke here* so I can’t monitor my weight at the moment, BUT my pants are all getting a little loose so I will just assume I’m doing something right. I really just hate the act of purchasing a scale because you just know the clerk is doing a mental scan of you and debating whether or not you are fat.
I have found that I no longer crave carbs like I used to. I can be in the room with a bunch of people eating a pizza and not experience my entire mouth filling with saliva immediately. I think the biggest hurdle is attempting to go out for food. It’s really easy to whip up a meal without any wheat in it, but it’s a whole other ball game trying to order something off of a menu. I went out for breakfast with my mom and didn’t realize that the hashbrowns had wheat in them… 5 minutes later I had a massive headache. You know, the kind that makes you hate everyone and everything no matter how undeserving of your hatred they are. (Sorry, Mom.)
Basically I am limited to ordering salads when I go out for dinner now, which is less than exciting a lot of the time. Some restaurants have great salads, like beet salads or pecan strawberry, but many really just have a house salad and a caesar salad which are kind of just put on the menu out of pity. The lettuce actually looks unhappy somehow. And long gone are the days of ordering pizza! Eating wheat-free really just kills the beauty of convenience. McDonalds, Wendy’s, etc., are all open super late, while the market stores are closed at 6:30pm! So if I haven’t done the grocery shopping, I’m kind of screwed.
I still have KILLER allergies…. I’m guessing that the wheat is probably not the cause of them…. or milk. Gah. But on the whole, I feel better than I ever did before beating the wheat. 🙂
And Benny keeps me healthy and exercising, all while being a Jedi.
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!
So I visited my parents last night and, as usual, they sent me home with some homecooked food after. Unfortunately, the salmon they gave me had been cooked in salmon sauce which has soy sauce as its first ingredient. I admit, I knew this going in, but who can turn down a nice cut of BBQ’d salmon?
Anyway, I ate it for breakfast. Result? I vomited my breakfast. And now I feel like garbage. So I guess there’s no going back! I can no longer tolerate wheat in any amount. I know it’s not food poisoning because my parents both ate it and are fine. Sigh… Bye forever, wheat.