Wheat Belly Cookbook: 150 delicious wheat-free recipes for effortless weight loss and optimum health by Davis Dr William

Author:Davis, Dr William
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2014-12-08T05:00:00+00:00

Starters

Artichoke and Spinach Dip

Almond Red Pepper Dip

Cheese Fondue

Buffalo Chicken with Blue Cheese Sauce

Teriyaki Meatballs

Wasabi Cucumbers

Goat’s Cheese and Olive Stuffed Dates

Pepper and Almond Goat’s Cheese

Mozzarella Sticks

Barbecue Bacon Prawns

Artichoke and Spinach Dip

Prep time: 15 minutes | Total time: 35 minutes

Serves 8

This simple Artichoke and Spinach Dip is the perfect accompaniment to sliced raw vegetables or Flaxseed Crackers (see here). I’ve even used it as a sandwich spread – heavenly on a ham and Swiss sandwich between 2 slices of Wheat Belly Basic Bread.

2 packets (225g/8oz each) cream cheese, at room temperature

90ml (3fl oz) soured cream

4 tbsp mayonnaise

3 garlic cloves, halved

2 tsp Dijon mustard

55g (2oz) Parmesan cheese, grated, divided

2 jars (175g/6oz each) marinated artichoke hearts, drained and finely chopped

1 packet (280g/10oz) frozen chopped spinach, thawed and squeezed dry

Assorted vegetables such as celery sticks, carrot sticks and sliced peppers

Preheat the oven to 190°C/375°F/Gas mark 5. Coat a 1.7 or 2.2 litre (3 or 3¾ pints) baking dish with cooking spray.

In a blender or food processor, combine the cream, soured cream, mayonnaise, garlic, mustard and 14g (½oz) of the Parmesan. Blend or process until smooth.

In a medium bowl, combine the artichoke hearts and spinach. Add the cheese mixture and toss to coat. Pour into the baking dish. Top with the remaining 14g (½oz) Parmesan. Bake for 20 minutes, or until bubbling hot.

Serve with the vegetables.

Per Serving: 293 calories, 9g protein, 6g carbohydrates, 26g total fat, 11g saturated fat, 1g fibre, 459mg sodium

Almond Red Pepper Dip

Prep time: 10 minutes | Total time: 10 minutes

Serves 8

Finely ground nuts are surprisingly friendly bases for dips. This peppery dip calls for toasted almonds, but I’ve used walnuts successfully, too.

1 jar (280–350g/10–12oz) roasted red peppers, drained well

24g (1oz) cup flaked almonds, toasted

40g (1½oz) Parmesan cheese, finely grated

1 tbsp balsamic vinegar

1 garlic clove

Pinch of ground red pepper

⅛ tsp sea salt

⅛ tsp ground black pepper

Endive (chicory) leaves and jicama sticks

In a food processor, combine the peppers, almonds, cheese, vinegar, garlic and ground red pepper. Pulse until smooth. Transfer to a serving bowl, add the salt and black pepper and stir to combine.

Serve with the vegetables.

Per Serving: 45 calories, 2g protein, 2g carbohydrates, 3g total fat, 1g saturated fat, 1g fibre, 151mg sodium

Kid-Friendly

Cheese Fondue

Prep time: 10 minutes | Total time: 20 minutes

Serves 12

Dust off the fondue pot! In the Wheat Belly style of life and eating, we don’t shy away from fatty but wheat-free foods like cheeses. This fondue is a celebration of cheeses that you can combine with a wide variety of dipping foods.

225g (8oz) Gruyère cheese, grated

225g (8oz) Emmental cheese

1 tbsp arrowroot

½ tsp dry mustard

1 garlic clove, halved

225ml (8fl oz) chicken stock

85g (3oz) cream cheese

In a medium bowl, toss the Gruyère and Emmental with the arrowroot and mustard until coated.

Rub the garlic halves all around the inside of the top of a double boiler, then discard.

Add the stock to the double boiler and place over simmering water. Gradually add the cheese mixture, stirring until the cheeses are melted. Stir in the cream cheese just until melted. Remove from the heat. Keep warm in a fondue pot or bowl.

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