I received the Wheat Belly book by Dr. William Davis as an after Christmas gift, along with the book Why We Get Fat by Gary Taubes. I've ...
POPSUGAR is a global lifestyle media brand with content encompassing entertainment, style, beauty, wellness, family, lifestyle, and identity. POPSUGAR's team of editors, writers, producers, and content creators curate the buzziest content, trends, and products to help our audience live a playful and purposeful life.
Koljivo, a Serbian-style wheat pudding, is sticky and sweet. This festive dessert with a nutty flavor gets amped up even more with cinnamon and nutmeg. Try this recipe!
This recipe is intended for breakfast, but by changing some of the spices would make another great meatball recipe as well as a great appetizer for a party. Normally sausage …
Share on FacebookTweetSave
Whole Wheat & Oatmeal Pancakes Recipe with step by step picture. This is made with Wheat Flour, Oats and Sprinkle some Chocolate Chips.
These brownies get a healthy boost from whole-wheat flour and applesauce, while cocoa powder plus 8 ounces of semisweet chocolate make them nice and fudgy.
wheat bran cookies are healthy and nutritious.wheat bran is a very good source of Dietary Fiber.This is the first time i used wheat bran for making cookies.
Wheat Belly is a provocative look at how eliminating wheat—even so-called healthy whole grain wheat—from our diets is the key to permanent weight loss and can offer relief from a broad spectrum of health and digestive problems. Drawing on decades of clinical studies and the extraordinary results he has observed after putting thousands of his patients on wheat-free regimens, Dr. William Davis makes a compelling case against this ubiquitous ingredient. A wheat-free diet has been associated with significant benefits, including the following: Weight loss of twenty, thirty, even fifty pounds in the first few monthsAlleviation of metabolic syndrome and type 2 diabetesRecovery from intestinal woes, like ulcerative colitis and celiac diseaseMarked improvement in overall cholesterol and LDL countsImprovement in bone density and reversal of osteoporosisCessation of skin conditions from psoriasis to oral ulcers and hair lossReduction of inflammation and rheumatoid arthritis pain Readable, thought-provoking and carefully researched, Wheat Belly offers a new and vitally important perspective on the most critical health concerns of our time.
It's every kid's dream: dessert for breakfast! These One Bowl Breakfast Cookies are loaded with healthy ingredients to give your morning a boost.
low carb lemon bars, gluten free lemon bars, sugar free lemon bars, almond flour crust, coconut flour crust, wheat belly lemon bar, weight watcher lemon bar
I got this recipe out of a cookbook for kids. My mama who is Chef Kaykwilts says it is a good for you treat.
Prep time 20 minutes. Easy guilt free dessert with flaxseed and almonds. These bliss balls are perfect foran energy boost post-workouts.
Delicious grain-free, gluten-free, paleo friendly almond-berry tartlets
Malida is a traditional Afghan Sweet, made with whole wheat flour dough crumbled, sweetened and flavored with cardamom and dry fruits. Malida can also be made from leftover or fresh whole wheat Rotis or flat breads. The addition of Jaggery and dates to the Malida recipe, not only adds to the sweetness but also to the nutrition content of this wholesome sweet. Jaggery has the ability to cleanse your body, helps in digestion and also contains minerals that can be easily absorbed by the body to provide energy and vital nutrition. Malida Recipe (Healthy Whole Wheat Afghan Sweet) with chai as a tea time snack. If you are looking for more snack recipes, here are a few more Alu Vadi Or Patrode Recipe Goan Style Kulkuls Recipe Chicken Corn Fritters Recipe Egg Pakora Recipe (Egg Fritters)
I just wanted to share some quick tips about making sunbutter. I mentioned that I would experiment with it after learning to make peanut butter. I’ve been experimenting with it…and have come to a conclusion: It is not as easy to make as the peanut butter is. :) Using raw sunflower seeds I tried to make sunbutter […]
One thing I am passionate about is trying to live the most natural and healthy life we can, but it can be very challen...
Boy, did this post give me a headache. I sieved it repeatedly, hoping to filter out the acrimony and distil its essence into six short paragraphs. Didn't work. Headache notwithstanding, I'm ecstatic, in the wild eyed way only another obsessed foodie could be, or would understand. I didn't make a better wheel, or frying pan. I did hit pay dirt in my happy quest to bring you easy, delicious, healthier and accessible recipes that nourish body and soul, respect your wallet and trouble the conscience a little less, while continuing to showcase the foods I grew up eating and still love. At least, it started out happy. I want to help you eat well, without discounting nutrition, pleasure or comfort, while avoiding the kind of culinary elitism and politicism and gratuitous foodie glamour that I keep painfully colliding into, when searching for viable alternatives to mainstream diets. More than a few people out there, seem bent on convincing us that without what they don't seem to realise are rare, unwieldy, and very often expensive ingredients to many of us, we can't eat well, healthier or more conscionably. It's easy to think, if you believe everything you read, that animal rights activists, vegans, vegetarians, gluten abstainees and the well fed are all wealthy enough to not only afford the select and rarefied ingredients they allow into their unsullied digestive systems, but to probably also pay someone to trudge up hill, down dale, and twice around the organic mulberry bush, to procure them. The simple, beautiful truth is that healthier, conscionable, more inclusive cooking and shredded bank accounts or annoyingly poncy ingredients are not joined at the hip, and I am intensely, ridiculously gratified to tell you this is the only time you will see here, terms like "cold pressed", "organic", "grass fed", "fleur de sel" or "avocado oil" and their ilk. Am I giving you too much credit if I think you're perfectly capable of deciding whether you want your coffee organic or affordable, without my blatant specification in my recipe? I'm all for kinder animal husbandry, wholesome ingredients, culinary diversity, fair trade, community supported agriculture and local, seasonal produce but I have more immediate, pressing issues to contend with, like procurement challenges, a near total absence of local produce, five mouths to feed daily and a wallet that's sadly not bottomless. My choice then is to personally avoid eating cheaper, sad cows, instead of paying more than I can sustainably afford for grass fed, though my family often eats beef. My point is everyone's entitled to live by their convictions; no one has any right to impose guilt on those who don't subscribe to the same, however noble those convictions. I need to eat, I want to eat and live, harming as few and helping as many as my circumstances allow. If it's not too much to ask, I'd like to open a magazine or click on a link without being zealously pummelled on the head with the notion that I'm villainously unfeeling because I didn't bother to ensure the slice of steak on my fork was grass fed, the chicken on my plate had more than an A4 sheet sized patch to scratch around in and peck at, before it ended up on my plate, the lettuce in my salad bowl came from the farmer in the dell, three doors left, down the road, and the coffee in my cup is fair trade. These are well intentioned articles about worthy undertakings, but they leave me cold because they largely ignore individual circumstance. Had the writers taken time to thoroughly research the politics and logistics of our food, or, how it eventually gets on all of our plates, on a global level, they might be surprised to learn of the challenging diversity of situations and often, far less than ideal circumstances around which many, many people form and manage their diets. Just so you know how sick I am of being preached to for failing to eat local, or choose free range, or lacking the sensitivity to hear the anguished cry of the bay bush I just brutalised by plucking off three leaves for my sayur lodeh, I will very uncharacteristically banish any comment that even remotely reeks of a sermon. I will not be preached to, on my own blog and today, I am just itching to hit "delete". All questions about the recipe however, will be very happily entertained. Now that my liver is no longer engorged with bile, I can tell you why I still have reason to be ecstatic. I made a muffin. A proudly pedestrian muffin, with cheap, plebian ingredients, all from the supermarket across the street where I live. A delicious, soft, moist, yielding muffin, with a depth of flavour that completely seduced and overpowered every prejudice and qualm I have ever had about wheat free baking. It squelched damply, when I tore off a chunk, and I almost keeled over from muffin lust. It tasted the way the love child of a Leonidas truffle and an Agen prune might taste, if the gods of deliciousness were smiling down upon it, at the moment of conception. I was almost too overcome to take pictures. And that ingredient list makes me feel like a proud mama. Not a nasty thing on it. Every component, innocent as a new born babe. Hush now! Chocolate is incapable of evil. We shall talk no more of it. This muffin is for the vegan, the omnivore and everyone in between (my next book title - hands off!), the lactose challenged, the wheat traumatised, the anaemic, the chocoholic, the budget dependant, the muffin maniac, the hedonist, the health seeker and the hedonistic health seeker. An egalitarian among muffins. I'm nominating it for the Nobel Peace Prize, and I'm only half kidding. Now that I've come down a bit from cloud nine, I need to tell you something important. These wheat free muffins may still be unsuitable for those with severe gluten intolerance. Pure, unadulterated oat grains are free from gliadin, the most distressing component of gluten for those who have intolerance issues. However, most oat products sold today are contaminated either from proximity to gluten rich grains while growing in the fields, or from being processed by machinery that also processes gluten rich grains like wheat, barley, and rye. To ensure your oat products are truly gluten free buy those that are certified. But, as even certified gluten free oats can significantly trouble a small percentage of gluten intolerant individuals, if you have such issues, you need to decide if this recipe will be suitable for you. I've refrained from pronouncing it "gluten free" for the reasons above. I hope at least some of you will try these, because they are to me, a wonder and a triumph. If like me, you thought it was impossible to bake a tender, moist and delicious wheat free treat that didn't taste grassy, astringent or strident (I've had a few spectacular failures here) from pungent tasting alternative flours and sugars, not blowing my trumpet here but, you need to try this! The batter smells wonderful; I couldn't stop nibbling at it. Next time I might make raw truffles from it, because with this recipe, "next times" are inevitable. You old hands at gluten free baking, or raw food diets, are probably sniggering at my naivety, but I'll tell you right now, all those times I saw wheat free or raw dessert and baking recipes, I thought, "no way can those taste good!" Well, I ate my words, they were delicious, and I wanted more, but surprise, surprise! Two of them, at eight in the morning, with a cup of black coffee, kept my mind off food way past lunch and well into tea time. These muffins may not have come hither looks, or the power to make you break your diet, but that's a moot point, as even 3 of them in succession, will do your soul, your hips and your heart more good than evil. So get your mixing bowl, make and eat them with pleasure then sleep the sleep of the innocent and dream their sweet, untainted chocolate dreams. Hush now! Chocolate is incapable of evil, remember? If in your happy dream, a goblin pops up and tells you three bees got too close and were crushed in the making of your palm sugar, keep calm and carry on, knowing those bees died a happy and delicious death. dark chocolate prune muffins (vegan and wheat free) Prep 15 mins Cook 25 mins Makes 10 muffins 100 g (1 cup) oat flour 50 g (1/2 cup) flax seed flour 50 g (1/2 cup) soy flour 50 g (1/3 cup) finely grated palm sugar/gula Melaka/jaggery (or molasses sugar or dark brown sugar) 2 tsp cream of tartar, sieved if lumpy 1 tsp baking soda, sieved if lumpy ½ tsp salt 150 g (1 cup) pitted prunes, sliced 150 g (slightly rounded cup) dark semi sweet mini chocolate chips 200 ml (1 cup) low fat unsweetened soy, rice or almond milk (coconut milk is too heavy) 50 ml (1/4 cup) light vegetable oil (sunflower, grapeseed, or canola) 3 tbsp dark molasses (preferably blackstrap molasses) 2 tsp vanilla extract Preheat oven at 190 C (375 F) and line a muffin tray with 10 muffin paper cases. In a large mixing bowl, combine flours, sugar, cream of tartar, baking soda and salt and mix thoroughly with a whisk. Sifting is recommended for these heavier flours, but not necessary. Add prunes and chocolate chips and toss until prune slices are thoroughly coated and separate from each other. Pour in the milk, oil, molasses and vanilla into the flour mixture and mix quickly and lightly with a large spoon, pulling the dry ingredients into the wet and stopping as soon as you have a well mixed batter. Do not mix beyond this or the muffins will be heavy. Put a generous ice cream scoop of batter into each muffin case and bake for 25 minutes or until a fine skewer comes out clean from centre of each muffin. Check with skewer after 20 minutes. If muffins darken too quickly, reduce temperature to 180 C (350 F) after the first 15 minutes of baking. Remove from oven and cool muffins on a rack. Serve warm with coffee, tea or cold milk. If you're anaemic, have them with a glass of orange juice to improve iron absorption. click here for printable recipe
Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.
low carb muffins, gluten free muffins, weight watcher muffins, healthy muffins, migraine relief, Wheat Belly muffins, coconut flour muffins, paleo muffins
Looking to make Tiramisù? Make these 5-ingredient homemade Ladyfingers, complemented with einkorn flour.
Oatmeal wheat germ cookies with several bonus ingredients such as coconut, pecans, coconut, and dates.
Once upon a time, not too long ago, wheat was a staple grain in our diets. Depending on which part of the world you were in rice was a close...
Stim cu totii prajitura magica si ale ei straturi, dar iata si o varianta ce nu are pic de gluten, special pentru cei care nu pot consuma gluten. Se mai numeste si prajitura isteata.
More than your average grain.
A Lebanese dessert recipe made with semolina flour and topped with orange blossom water syrup and almonds.
Quick and easy healthy cookies recipe. These golden cookies are ginger and turmeric flavour with a creamy cashew frosting. Vegan and gluten free when made with gluten-free oats.
Try these new tips to optimize the health benefits of your morning oatmeal.
A collection of low-carb, ketogenic recipes by Leanne Vogel, author of The Keto Diet.
A meal isn't complete without a good dinner roll. These Whole Wheat Dinner Rolls are made with 100% stone ground wheat and don't contain any refined sugars!
Easy low carb biscotti are perfect for dipping in espresso! Toasted pecans and chocolate chip combine with the caramel flavor to make a scrumptious biscotti that's low carb, too! 2.5 net carbs each (nutrition info in the notes below the recipe)
These tunes will have you swaying to the beat of your stand mixer
gluten-free. grain-free, nut-free, paleo, dairy-free, vegetarian, whole30, FODMAP options
All you have to do is save this meal plan and you'll have a plethora of healthy recipes you can turn to as 2021 continues.
Sweet and salty Paleo sesame almonds inspired by the same treat served in Santorini, Greece, but without refined sugar!
Crunchy gluten-free almond biscotti that's studded with chopped almonds, baked till golden brown, and perfect for snacking on with a steeping mug of tea or a big cup of coffee. Make a batch or two of this almond biscotti recipe for homemade gifts or just for enjoying during the Christmas and holiday season! These Italian twice-baked cookies are dairy-free too, but honestly, no one would even know!
Here in New Zealand, we celebrate Fathers’ Day this coming Sunday (September 6th). When I think of my Dad, I often think of a particular snack he LOVES; the mouth-watering, and classic Belgiu…
POPSUGAR is a global lifestyle media brand with content encompassing entertainment, style, beauty, wellness, family, lifestyle, and identity. POPSUGAR's team of editors, writers, producers, and content creators curate the buzziest content, trends, and products to help our audience live a playful and purposeful life.
