Wheat Belly 10-Day Grain Detox (24 page)

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Dark chocolate: Preferably, choose varieties that are 85 percent cacao or greater.

For even greater variety, here are a few recipes for portable snacks, or snacks that can be served to guests even if they do not engage in the same lifestyle as you. As with all of the other recipes provided here and elsewhere in this book, these snacks fit into your 10-day detox program, as well as afterward.

BERRY
COCONUT CRUNCH MIX

This wonderfully easy snack provides a unique, tasty flavor and travels easily, while also looking exotic and delicious as a light snack for entertaining.

Look for the dehydrated berries in specialty food markets, Whole Foods or Trader Joe's, or health food stores. You could, of course, dehydrate berries yourself and save considerably on cost.

Makes 8 servings (4 cups)

½ cup dehydrated cranberries, strawberries, blueberries, or other berries

4 cups unsweetened coconut flakes

¼ cup coconut oil, melted

Sweetener equivalent to ½ cup sugar

Preheat the oven to 275°F.

In a food chopper or food processor, pulse the dehydrated berries until they're reduced to powder and small fragments.

In a large bowl, combine the powdered berries, coconut flakes, coconut oil, and sweetener. Mix thoroughly.

Spread the mixture in a shallow baking pan and bake for 14 to 16 minutes, stirring once, or until very lightly browned. Be careful not to allow the coconut to burn.

Per serving (½ cup): 391 calories, 3 g protein, 13 g carbohydrates, 36 g total fat, 31 g saturated fat, 6 g fiber, 14 mg sodium

DARK
CHOCOLATE–DIPPED COCONUT MACAROONS

Carry a few of these rich macaroons on trips to fill you and your family up. Or serve them to family and friends as a light dessert after a meal. You should hear no complaints about missing candy bars or ice cream!

Makes 8

3 egg whites

2 cups shredded unsweetened coconut

Sweetener equivalent to ½ cup sugar

4 ounces chocolate (85% cacao or greater), broken into pieces

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the coconut and sweetener into the egg white mixture.

Scoop the mixture by ¼ cupfuls onto the baking sheet to form 8 mounds. Bake for 15 minutes, or until golden and slightly firm to the touch. Allow to cool.

Meanwhile, in a small microwaveable bowl, microwave the chocolate on high power in 15-second increments, stirring after each interval, until melted. Alternatively, melt the chocolate in a double boiler. Carefully dip the bottom third of each macaroon into the chocolate and place back on the parchment paper to cool.

Per serving (1 macaroon): 254 calories, 4 g protein, 13 g carbohydrates, 21 g total fat, 16 g saturated fat, 4 g fiber, 30 mg sodium

CHOCOLATE
GRAHAM CRACKERS

Making your own crackers involves a bit of work, certainly more than tearing open a package of Ritz crackers and dipping in. But these delicious crackers dipped in dark chocolate are well worth it.

If you're packing the crackers for traveling, keep them cool so that the chocolate doesn't melt. I've specified 85% cacao chocolate, but you can add additional liquid sweetener, such as liquid stevia or monk fruit, to sweeten it up if, say, kids will be eating them.

Makes approximately 24

2 cups almond flour

¼ cup coconut flour

Sweetener equivalent to ½ cup sugar

½ teaspoon sea salt

1 teaspoon ground cinnamon

1 teaspoon baking soda

2 eggs

½ cup coconut, almond, or hemp milk

2 teaspoons vanilla extract

¼ cup butter, cold and sliced

4 ounces chocolate (85% cacao), broken into pieces

Line a baking sheet with parchment paper.

In a large bowl, combine the almond flour, coconut flour, sweetener, salt, cinnamon, and baking soda. Mix well.

In a cup or small bowl, whisk the eggs. Add the milk and vanilla and mix well. Add the egg mixture to the almond flour mixture and mix thoroughly. Cut in the butter using a pastry blender or fork. Form into a large ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350°F.

Place
the unwrapped dough on the baking sheet. Flatten to about a ⅛'' thickness with a rolling pin. (If the dough sticks to the rolling pin, use a second sheet of parchment paper on top and remove it before baking.)

Bake for 30 minutes, or until lightly browned at the edges. Cool. Using a pastry or pizza cutter, cut into desired shapes and sizes.

In a small microwaveable bowl, microwave the chocolate on high power in 15-second increments, stirring after each interval, until melted. Alternatively, melt it in a double boiler and then transfer the melted chocolate to a small bowl. Carefully dip each cracker into the chocolate until half covered, then place on a platter or large plate lined with waxed paper. Refrigerate for at least 10 minutes before serving.

Per serving (1 cracker): 120 calories, 3 g protein, 5 g carbohydrates, 10 g total fat, 3 g saturated fat, 2 g fiber, 112 mg sodium

CHIPOTLE
CHILI CRACKERS

Pack these spicy Chipotle Chili Crackers for your next trip and bring along a small container of hummus, salsa, guacamole, or artichoke dip for dipping. Be sure to examine the label of the chipotle seasoning you choose and avoid those with any problem ingredients, such as “modified food starch.”

Makes approximately 20

1 cup finely ground golden flaxseeds

½ cup grated Parmesan cheese

1 teaspoon sea salt

1 tablespoon chipotle seasoning

1 teaspoon onion powder

½ teaspoon ground red pepper

1¼ cups water

Preheat the oven to 375°F. Grease an 11'' × 8'' shallow baking pan.

In a large bowl, combine the flaxseeds, cheese, salt, chipotle seasoning, onion powder, and red pepper. Mix well.

Pour in the water and mix
quickly
until just combined. Pour into the baking pan and spread evenly. If the dough begins to firm up before you can spread it, use a large spoon, wetted under hot water if necessary, to spread the dough to a uniform thickness.

Bake for 15 minutes. Turn the oven off but leave the pan in the oven for an additional 30 minutes. Remove from oven and, using a pizza cutter, cut into about 20 crackers.

Per serving (1 cracker): 34 calories, 2 g protein, 2 g carbohydrates, 2 g total fat, 0.5 g saturated fat, 2 g fiber, 167 mg sodium

HOT
AND SPICY NUT MIX

Have a glass of water nearby when you eat these nuts. Pack this Hot and Spicy Nut Mix in a resealable plastic bag or plastic container and take it along with you when you travel. It's certainly tastier and a lot less expensive than the nuts sold at airports or other travel shops. If making it for the kids, add cashew fragments to your choice of nuts. (Adult versions should avoid cashews or minimize them due to potentially excessive carbohydrate exposure.)

If you start with whole nuts, you can reduce them to smaller pieces in your food chopper, food processor, or coffee grinder by pulsing briefly.

Makes 16 servings (4 cups)

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

1 cup raw walnut pieces

1 cup raw pecan pieces

½ cup coconut oil, melted

1 tablespoon chili powder

2 tablespoons hot-pepper sauce

½ teaspoon sea salt

Preheat the oven to 275°F.

In a large bowl, combine the pumpkin seeds, sunflower seeds, walnuts, pecans, coconut oil, chili powder, hot sauce, and salt. Toss to mix thoroughly.

Spread the mixture on a large baking sheet. Bake for 20 minutes, stirring once. Cool before serving.

Per serving (¼ cup): 253 calories, 6 g protein, 5 g carbohydrates, 24 g total fat, 8 g saturated fat, 2 g fiber, 97 mg sodium

“
HONEY” NUT MIX

Here's a slightly sweet nut mix to pack for travel or use as a breakfast cereal. Despite the name, there's no real honey in this recipe, only the taste and feel of it. If you're making it for the kids, add cashew fragments to your choice of nuts. (Adult versions should avoid cashews or minimize them due to potentially excessive carbohydrate exposure.)

If you start with whole nuts, you can reduce them to smaller pieces in your food chopper, food processor, or coffee grinder by pulsing briefly.

Makes 24 servings (6 cups)

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

1 cup raw walnut pieces

1 cup raw pecan pieces

½ cup coconut oil, melted

2 cups shredded unsweetened coconut

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

Sweetener equivalent to 2 teaspoons sugar

Preheat the oven to 275°F.

In a large bowl, combine the pumpkin seeds, sunflower seeds, walnuts, pecans, coconut oil, shredded coconut, vanilla, cinnamon, nutmeg, cloves, and sweetener. Toss to mix thoroughly.

Spread the mixture on a large baking sheet. Bake for 20 minutes, stirring once. Cool before serving.

Per serving (¼ cup): 232 calories, 5 g protein, 5 g carbohydrates, 23 g total fat, 10 g saturated fat, 2 g fiber, 4 mg sodium

STILL
NOT CONVERTED?

What if you've launched the Wheat Belly Detox Secret Weapons to convert the unconverted, yet they remain stubbornly unconvinced that this lifestyle is the most powerful thing that has come along to reachieve health and weight in, oh, the last 10,000 years?

Well, then you will need the tincture of time. There may be reasons that the people close to you remain resistant: They may be unwilling to confront their addiction to gliadin protein–containing grains and the withdrawal process that follows their elimination; they may—incredibly—still fear that they will be deprived of tasty comfort foods; or they may be reluctant to accept the fact that so much conventional nutritional advice is worthless, even destructive, dashing their faith in advice from “higher” sources.

Preparing dishes consistent with the Wheat Belly lifestyle will usually go unnoticed by most family members. In other words, if you prepared, say, chicken wings or a stir-fry that adheres to the Wheat Belly principles, most family members will simply enjoy the meal and
never even notice
. They may not agree with the dietary approach you are following, but they can certainly enjoy the wonderful foods you prepare.

Secret weapons or no, the most important persuader remains observing
your
success. If they observe you losing, say, 43 pounds without trying, taking on an entirely new physical appearance because you have divorced yourself from the inflammation, water retention, and added pounds of grain consumption, while regaining energy and vigor that you thought you'd lost 20 years earlier, well, how can they
not
notice? They may also observe that you are eating rich, delicious foods without worrying about calories or portion size and not gaining a pound, while they seem to struggle with weight gain, fatigue, and dependence on prescription drugs. Witnessing your transformation and that of anyone else around you who embraces this lifestyle should, over time, open their eyes.
You
are therefore the ultimate secret weapon of persuasion to adopt this empowering lifestyle.

CHAPTER

8

BEYOND THE GRAINS: ADDITIONAL IMPORTANT HEALTH SITUATIONS YOU SHOULD KNOW ABOUT

But here's the challenge: Unlike the obvious relief that results from avoiding tainted water, your body may change in such unique and unexpected ways that you may not even recognize them as being the result of the detox process. The damaging health effects of wheat and grains are so wide and far reaching—from the foot pain of plantar fasciitis and the repeated accumulation of dental plaque to swallowed food getting painfully stuck on its way to the stomach—that most people don't even realize that these are among the consequences of wheat and grain consumption that disappear with their removal.