Progress Report – Almost 2 weeks in!

Wow, I can’t believe I have not eaten any wheat in almost two weeks!  My life used to revolve around wheat-eating; it was the sun and I was just a planet spinning around it.  I can’t express how much better I feel since giving up wheat.  I definitely went through a period of withdrawals for the first 3-4 days, I must admit.  I would get these lightning quick chills that pulsed through my entire body out of nowhere.  Thankfully, those went away and now I can just sit back and not think about wheat.

Something interesting I’ve noticed is that I actually enjoy eating a lot more than I did before.  I used to look through the fridge and, despite having a ton of food, I would veto practically everything and crave something specific like a pot pie or pasta. Now when I open the fridge door I just pull out mixed greens, chicken, rice, etc., and put a meal together almost intuitively.  Salad is more delicious when you aren’t lusting over tortellini.

So far my allergies have improved, but aren’t entirely gone.  I’ll take the improvement, gladly.  I now weigh 122.8 lbs — 7.2 lbs less than my starting weight.

I still have loads of energy and feel better than I ever have before.  I should mention that while cutting out wheat is the main idea, lowering your intake of starches and sugar is also important.  So if you give up bread and switch to corn-based tortillas, you probably won’t see a ton of results because starches still spike your blood sugar. I also find it easier to avoid sugar, the less I eat it at all. When I’m feeling like I need a treat, I eat a couple squares of dark 85% cacao chocolate and that usually solves my problem.

Overall, so far so good.  I’m still not seeing a ton of results in regards to my body changing, but I figure that will come later.  The fact that I am losing weight, eating more, and not really exercising is pretty remarkable on it’s own.

That being said, my dog is thinking that I should put all this extra energy to good use and take him for a nice run!
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Sun Dried Tomato Scrambled Eggs

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.

Ingredients:

  • 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!

Red Pepper & Smoked Ham Scrambled Eggs

Here’s a simple twist on scrambled eggs. Easy and delicious!

Ingredients:

  • 2 slices of smoked ham (or other deli meat of choice)
  • 1/2 a red pepper
  • 2 large eggs
  • 1 clove of garlic
  • 1 dash of sea salt 

Chop the red pepper and ham into small pieces. Mince the garlic. Scramble two eggs on medium heat in a non-stick pan. Add garlic, red pepper, ham, and a dash of sea salt. Add pepper if desired, but remember that pre-ground pepper likely has wheat in it, so use whole ground pepper and grind it!  Voila! 

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Balsamic Honey Chicken & Fried Yam

So I kinda improvised using a few different recipes online and it turned out really, really tasty!  Little bit more time consuming than I usually like, but well worth it.  I am only cooking for myself *sigh* so I just made 2 chicken thighs, but you can always make more sauce and do 4 or more.

Balsamic Honey Chicken Ingredients:

  • 2 chicken thighs
  • 1 tbsp of balsamic vinegar
  • 1/3 cup of honey
  • 1 lemon wedge
  • 1 tsp of cayenne pepper
  • 2 tbsp finely chopped green onions
  • 1/2 tbsp sesame seeds

Mix the honey, balsamic vinegar, and cayenne pepper together in a bowl.  Squeeze lemon (or lime) wedge into bowl.  (I found that the thicker the mixture, the better it stayed on top of the chicken while it was cooking, but mine was pretty viscous and still tasted delicious.)

Sit the chicken in the bowl and spread the sauce over it completely.  Place on a cooking pan and bake for 50 minutes on 350 degrees.  Baste the chicken after the first 10 and 20 minutes for extra flavour. 

Take out of oven and trickle green onions and sesame seeds over it. 

Fried Yam Ingredients:

  • 1 yam
  • 1 bowl of water
  • 2 tsp of salt
  • 1 spoonful of butter
  • 2 tbsp of sugar

Choose a yam that is firm, not too cracked, and with no soft spots.  Peel off the skin and cut into 1 inch pieces.  Put the pieces of yam into a bowl of water, with the salt, and let soak for 15 minutes.  Take the yam pieces out and dry off.  Place yam in pan and quickly sear each side and then lower the heat to minimum. Pour half the sugar on the yams and then flip over. Repeat and flip again.  Let simmer for 15 minutes, flipping as needed. 

I also made a side salad with mixed greens, baby corns, chunks of Gouda cheese, and feta.  I drizzled it with balsamic vinegar and oil. 

Enjoy! 😀Image

Yummy Blueberry Yogourt Parfait

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Yummy Blueberry Yogourt Parfait

Here is an easy breakfast or mid-day snack for you!

Ingredients:

  • Plain organic yogourt
  • 1/4 cup of oats
  • 2 tbs of ground flaxseed
  • ~1 dozen blueberries
  • a drizzle of honey (optional)

This is super easy! Just put all the ingredients into a bowl and mix together.  Add honey if you want it a bit sweeter, particularly if you are giving it to your kids.  Oats can have trace amounts of wheat, so if you have CD, make sure you get gluten-free. Another option is to replace the oats with Gluten-Free puffed rice or millet, which is much lighter and just as tasty.Image

Wheat-Free for 9 Days and Feeling SO GOOD!

Hey everyone! Here is my update after being wheat-free for nine days.

So far it hasn’t really been that hard to give up the wheat. It’s like the the less you eat it, the less you miss it.  The only time I feel real temptation is when my pastry chef roommate brings home my favourite cupcakes (Coconut Cream Cheese!).  I continue to have bounds of energy and just feel better overall.  I enjoy getting up and starting my day, taking my dog to the park, tidying the house, reading, and walking into town and perusing the local markets now.

Yesterday I woke up with almost no allergy symptoms, which is pretty remarkable.  Today, once again, very minimal allergy symptoms.  On a normal day, I will literally blow my nose all the way through a box of tissues in 12 hours.  People will ask me if I’m sick, which is embarrassing, and I just feel gross and exhausted.  For the past two days I have only had the sniffs a couple times which is GREAT!

I should also mention that I stopped drinking milk, which could be helping my allergies. I didn’t drink a ton of milk before, but I did have a bowl of cereal pretty much every day.  And since i can’t eat my beloved Vector cereal anymore, I gave up milk too.  So every morning when I have my cup of coffee, I use coconut milk instead, which is absolutely delicious and healthy for you too!

On another note…. and I have no idea how this is possible… I’ve somehow lost 7 lbs in 9 days. I have been weighing in daily since I started and went from 130 – 129.4 – 128.6 – 127.6 – 126.4 – 126 – 125.8 – 125 – 123!

I have not weighed 123 lbs since high school! To recap, I’m a 23yo female, 5’7″ inches, overall slender. So dropping 7 lbs from my relatively small frame is astounding!  I haven’t seen much change physically, and here is what I think is happening: Wheat addiction causes a buildup of visceral fat, also known as intra-abdominal fat, which is fat that surrounds your internal organs.  It’s really hard to lose, compared to subcutaneous fat which lies on the surface.  So even though I’m a healthy weight overall, I may have a buildup of visceral fat that I just can’t see.

Happy with how it’s going so far!

Wheat-free Stuffed Red Pepper Recipe!

I have found that the key to eating wheat-free is to eat foods that are both healthier and tastier than whatever I was eating before.  I don’t really stick to recipes and I barely ever measure, but I assure you that my recipes are relatively fool-proof.  Get creative!

Crab & Shrimp Stuffed Red Pepper

Ingredients:

  • Tailless baby shrimp
  • Crab meat (I use canned crab)
  • Green onions
  • Red onion
  • 1 Garlic clove
  • Basil Pesto
  • Mayo

Chop up the red and green onions into small pieces. Mash up one clove of garlic. Throw into a saucepan with a bit of olive oil until desired crispiness. Add shrimp too if you are so inclined!

Mix about half a can of crab meat with a large spoonful of mayo and a spoonful of basil pesto. Take the contents of the saucepan off the heat and mix into the crab mixture.

Chop off the top 1/2 inch of a red pepper and hollow it out.  Fill it with all the aforementioned yumminess. Place one slice of Gouda (or other tasty cheese) across the top of the pepper. Put on a baking pan and cook at 350 degrees for 30 mins. Take out and enjoy!

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