Tags
Blood Type Diet, Bruce Fife MD, Gluten-Free, recipes, recommended reads, Sprouts, Vegetarian, Wheat Belly Diet, William Davis MD
Allow me to preface this experiment a bit. My mum is a nurse by trade and a supporter of holistic medicine and a firm believer that most illness can be controlled, if not cured, by diet. A few years ago she came across the Wheat Belly
Their results were amazing.
Mum had struggled with Thyroid issues most of her adult life and this leveled her numbers. She also dropped almost 100 pounds. Go Mum!
My dad no longer needs any kind of meds to manage his diabetes.
To say my parents have a new lease on life is an understatement. Inspirational too.
Now, a one of the foods the blood type diet says to avoid, for my blood type, in order to lose weight is wheat.
Well, Mum had sent me the Wheat Belly Cookbook
I stocked up on about half the recommended pantry items for a wheat free kitchen and cracked open the cookbooks. My first attempt:
Muffins.
The recipes make six muffins each so I made Blueberry and Carrot Nut.
I did substitute the butter with olive oil because the blood type diet also recommends I avoid dairy to lose weight. Though I did keep the eggs – that’s an experiment for another day! (And a word to the wise, make sure you have a shifter because shifting the coconut flour by hand is a time-consuming task.)
The results: Yum.
Raelyn Barclay 
First of all, a BIG congratulations to your mom.
I’ve heard some remarkable stories about wheat free diets, but I know I would miss wheat flour. I do try to keep all things in moderation though,
I’ll be interested to read more about your progress. Once you’ve immersed yourself in this, let me know if you still miss wheat-based products.
I’ve been limiting my wheat intake for a while now…if I had toast for breakfast I wouldn’t eat a sandwich for lunch kind of thing. So far I’ve not really missed the wheat and that almond flour is a pretty good substitute for most wheat related things.
But I hear you! My big comfort smell/food is bread and bread-like stuff. The Wheat Belly cookbook does have a “Basic Bread” recipe that I’m looking forward to trying.
Guess I’ve found something to blog about, eh?
Thanks for swinging by Maria!
Maybe that’s part of my problem. I’m having a difficult time not eating cereal for breakfast. Yay to your mom and dad. I was able to get my glucose number under control. I’ve been phasing out artificial sweeteners. Good luck!
Yeah, that artificial stuff is a problem. I’m allergic to a lot of it so I’ve never had it in the house. I love Truvia. I also have a liquid stevia I use at home but that Truvia is easy to take with me and it measures out similar to sugar.
As for cereal, my standard breakfast has been Bob’s Red Mill 8 Grain Wheatless hot cereal. I stage it and take it to work, 1/4 cup cereal with 3/4 cup unsweetened almond milk. Once at work I microwave it for 2 minutes, toss in about a 1/4 cup of berries or chopped fruit. Sometimes I’ll add a packet of Truvia if the fruit is on the tart side. (Or I’ll do Bob’s Red Mill Muesli, 1/4 cup in 3/4 cup plain yogurt – mix it up the night before. Now that does have wheat but it’s pretty minimal.)
I’m thrilled to be able to say that with the exception of my nephew’s wedding, and the bit of GF chocolate tart I had for dessert, I haven’t had any processed sugar since April 30th and I thought that would be the hardest part of this whole diet thing. Happily, not the case.
Good luck to you as well. Thanks for swinging by Mel!
Pingback: Tasty Tuesday: Gluten-Free Bread | Raelyn Barclay
Coconut flour, huh? I never would have thought of that. Partly because I don’t like coconut much… 😉 Did these muffins have any coconut flavor to them?