Goodies! Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health Reviews 3

Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

This cookbook companion to the New York Times bestseller Wheat Belly serves up 150 great tasting wheat-free recipes to help readers lose weight and beat disease.

Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects—ranging from minor rashes and high blood sugar to the buildup of stubborn belly fat (so-called "wheat bellies")—could be banished forever with one simple step: Saying goodbye to wheat. The Wheat Belly Cookbook takes readers to the next level with over 150 fresh and delicious wheatless recipes, including Breakfast Quesadillas, Braised Pot Roast with Vegetables, velvety Peanut Butter Pie—and surprising wheat-free hits like Blueberry French Toast, Bruschetta Chicken on Angel Hair, Spaghetti Bolognese and velvety Scones.

Additionally, readers will also learn how to:

  • Dodge symptoms of "wheat withdrawal" experienced by about 10 percent of dieters, ensuring a smooth transition to this new healthy eating plan

  • Set up their wheat-free kitchen, including important prep techniques, shopping lists, and strategies to get the whole family on board

  • Avoid regaining a wheat belly while eating out at restaurants and parties—plus exciting meal ideas guests will love

See Recipes from Wheat Belly Cookbook

Pizza
Mini Pizzas (Click here for the recipe)
Reuben
Reuben Sandwich (Click here for the recipe)
Cake
Chocolate Frosted Yellow Cake (Click here for the recipe)

List Price: $ 27.99 Price: $ 11.99

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3 thoughts on “Goodies! Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health Reviews

  1. Reply April Jan 6,2013 5:15 pm
    59 of 61 people found the following review helpful
    5.0 out of 5 stars
    Excellent Wheat-Free Recipes, December 24, 2012
    By 
    April

    This review is from: Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Hardcover)

    The Wheat Belly Cookbook is a great complement to Dr. William Davis’ book “Wheat Belly”, which argued that today’s wheat is really a “Frankengrain” because it has been generically engineered for increased crop yield and is no longer a natural product. Dr Davis believes that modern wheat is at the root of obesity as well as many other modern ailments, including heart disease, acid reflux, edema and even arthritis.

    The cookbook includes a very good (and concise) overview of Dr. Davis’s main points, so you could probably get away with just buying this cookbook if you don’t already have the first book. The sections on avoiding “wheat withdrawal” and setting up a wheat-free kitchen are also very good.

    The recipes themselves are clearly explained and easy to follow, although some are fairly complex. There are a total of 150, divided into categories including: Breakfasts, Sandwiches and Salads, Appetizers, Soups and Stews, Main Dishes, Side Dishes, Sauces and Salad Dressing, and Bakery. I was quite amazed that many favorite foods that normally rely very heavily on wheat were included. I have actually tried making the pizza and found it be great!

    The book also includes lots of very nice color photos. Beware that some of the “recipes” are really more general techniques, for example, making a sandwich using lettuce rather than bread. However, these are still good ideas that will help you create healthy meals.

    One problem is that many of the recipes do require a fair amount of time. If you want a wheat-free (and low-carb) alternative that can be prepared very quickly (or on the run), I would also recommend The Protein Express Diet: Rapid Weight Loss with a Simplified Low Carb, High Protein Diet, which can be used in conjunction with the Wheat Belly program. A strong focus on high protein and low carbs is probably also a good idea if you have a significant amount of weight to lose.

    Overall the Wheat Belly cookbook is excellent. By cutting out wheat and watching calorie intake, Dr Davis claims it should be possible to lose about 15 pounds in 30 days.

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  2. Reply K. Corn "reviewer" Jan 6,2013 5:46 pm
    51 of 55 people found the following review helpful
    4.0 out of 5 stars
    More than recipes, excellent recap of reasons to avoid wheat:.Here’s the rundown on the recipes and more., December 24, 2012
    By 
    K. Corn “reviewer” (Here) –
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    This review is from: Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Hardcover)

    You don’t need to have read the author’s other books, including Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health or Lose the Wheat, Lose the Weight! to get up to speed on the whole “lose the wheat” system. All the general info is here.

    It can be summed up, as the author does, very simply: “Wheat is not to be trusted” and in even more blunt terms, he calls it “the Enron of the food world.” Dr. William Davis adds that whole grains (which are considered healthy by many ) can contribute to high blood pressure and cholesterol, irritable bowel syndrome – even depression. Of course, the author goes far beyond this bare bones summary in the book.

    The Wheat Berry Cookbook is divided into two parts, along with a detailed introduction. Part I focuses on The Wheat Belly Way of eating. Part 2 centers on recipes as well as some very intriguing success stories, complete with photos of the people who share their experiences. I was fascinated by these personal accounts.

    Now for the recipes:

    Examples of breakfast choices include french toast, pancakes, frittatas, homemade turkey sausage, breakfast egg biscuits, etc. Main dish lunch and dinner selections favor plenty of traditional fare: Braised Pot Roast with Vegetables (using coconut flour as a thickener for the gravy), Pecan-breaded pork chops, Herbed Chicken, etc.

    Many are family-friendly but if you like to branch out from the usual fare you can try other choices such as the Feta Spinach Swordfish. The No-Macaroni and Cheese is a winner, with cauliflower serving as a stand-in for the pasta. No, it doesn’t taste like “regular” Macaroni and Cheese but I like it better.

    If you’re cautious about your fat intake, I should mention that even some of the lower calorie recipes can have high fat amounts in them. One example is a creamed spinach which has only 235 calories but a whopping 18 grams of fat. Spaghetti squash is a favorite of mine and the recipe for Spaghetti Squash with Brown Butter and Sage has 172 calories – of which 12 grams (more than half the total calories) are fat. Since we had squash on hand, I tried this recipe – for breakfast yet- and was easily able to lower the amount of butter from a whopping 4 tablespoons to far less. The taste was still excellent and the sage was a wonderful addition.

    Bonus material includes the individual success stories noted above as well as a list of not-so-obvious foods which may contain wheat. There is also an appendix of resources for products, websites, and more wheat-free recipes. This information should simplify things for those new to the Wheat Belly Diet. References provide further reading material if you are interested in knowing more about the studies and statistics behind the info in this book.

    Bottom line? You are either going to buy into the information presented here or you aren’t. Here’s where I”m coming from: I’ve cut my use of wheat significantly and have definitely felt better with the lab results (lower cholesterol) and weight loss to support my conclusions. However, I am not yet wheat free. But close. I’m still a work in progress – nearly 40 pounds lighter and without the aches and pains I had from that extra weight. Are all my improvements due to less wheat? I honestly don’t know. But it is possible.

    A caveat for those of you allergic to nut products: a fair amount of the recipes suggest ground almond flour, including a basic bread recipe which is used for other recipes such as French Toast. However, I’ve found that coconut and other flours can be substituted although you may have to play around with the proportions. If you are allergic to coconuts as well as almonds, etc…then you’ll have to tweak things significantly for the bread recipes – at least, a fair amount of the time.

    If you’re new to wheat-free eating, the author has lists of resources and even brand names for wheat substitutes: garbonzo and coconut flours, and more. He also lists foods which may be assumed to be wheat free but are not.
    .

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  3. Reply Seal Swimmer Jan 6,2013 5:48 pm
    29 of 30 people found the following review helpful
    3.0 out of 5 stars
    Trickier than it looks, December 27, 2012
    By 

    This review is from: Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Hardcover)

    I have now tried two recipes from the book, following the directions very carefully and both were a bust. The basic bread tastes okay but is so flat it would never make a good sandwich–unlike the picture of the Reuben sandwich in the book–and doesn’t have the texture or taste of a bread–more like a cake. I also made the chocolate cream pie as dessert for Christmas Day. I used canned thick coconut milk as called for but it never did thicken so in the end we had chocolate soup for dessert, very disappointing and a waste of expensive ingredients as most of it got thrown out. I have had good success with the focaccia bread from the blog so will compare that recipe with the one in the book before I try it. My sister-in-law also found that the gravy didn’t thicken. So be warned, cooking wheat free is not what you are used to and may take some experimenting, if you can afford it, to get a good result.

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