Wheat and Grain Free Experiment

I love food. I'm probably a food addict. I love sweets. I love junk. I do my best to eat healthy though because I know that the junk isn't good for me and doesn't help me move forward towards my goals.

My goal is not to be skinny. I know I'll never be "skinny". However, my goal is to be healthy. I want to be able to balance my hormones as naturally as possible and one of the best ways to do that is through managing your nutrition. My ultimate goal is to become a mother and I know that my husband and I would make great parents. To read more about that, check out our story here. Infertility is the pits. I think that for the most part, our infertility is unexplained (that's what the doctor's notes say), although PCOS does play a role.

The annoying thing about PCOS (polycystic ovarian syndrome) is that there's no cure. You can manage the symptoms through nutrition and exercise, but it's not something that just resolves and goes away. So those carb cravings, that trouble losing weight, the obnoxious unwanted hair? Yep, I just have to manage the symptoms.

Great, right?

I recently listened to Wheat Belly on audiobook, where Dr. William Davis explains the ins and outs of how modern-day wheat is what makes us fat. All of the genetic modification in modern wheat is no longer healthy for us and the claims of "healthy whole grains" is a misnomer.

I know that "diets" like this can be trendy and gimmicky. However, after listening to the science behind his claims, it does make a lot of sense. He talks about how when we eat carbs, specifically simple carbs, our brain receives the message of wanting more, and thus craving for more carbs. On the other hand, when you eat protein and fat, the brain receives the message that it is satiated and you can go about your day.  (I'm making it super simple terms, check out the book Wheat Belly for specific details!)

Since losing weight with PCOS is super slow going (I can't tell you how annoying that is to me!!!) I figured that I could at least give this theory a chance. As a carb lover, I know that it is going to difficult (I flippin' love bread and sweets!) but I know that it will be worth it. If I see the results that I hope to, I think I could transition to this lifestyle full time.

I will be starting a wheat and grain free experiment this month. I'm going to start with the Wheat Belly 10-Day Grain Detox  and then go from there. I figure that if I can do a workout program such as The Master's Hammer and Chisel for 60 days, I can surely do a 10 day challenge and into a 30 day challenge.

I like the concept of a challenge, being able to check off the days that I stick to a program. So we shall see!

Anyone interested in trying the 10 Day Grain Detox with me?

Wheat Belly Friendly Sandwiches

From the Wheat Belly Cookbook

Turkey Brie Sandwiches

2 slices Basic Focaccia

2 tablespoons mayonnaise

4 ounces sliced roasted turkey

1 medium tomato, thinly sliced

2 ounces Brie, thinly sliced

Spread mayonnaise on bottom halves of bread. Arrange half or the turkey, tomato, and cheese slices on each slice of bread. Top with remaining bread.

Makes 2 servings.

Avocado BLT Sandwiches

8 slices Basic Bread, toasted

4 tablespoons mayonnaise, divided

8 slices uncured bacon, cooked

1 medium tomato, thinly sliced

1 avocado, halved, pitted, peeled, thinly sliced

1 cup salad greens or lettuce

Spread each bread slice with 1/2 tablespoon of mayonnaise. Place two slices of bacon, two slices of tomato, 2 slices of avocado, and a handful of greens or lettuce on the bread. Spread each of the remaining bread slices with mayonnaise and top each sandwich. 

Makes 4 servings.

Grilled Cheese Sandwiches

8 teaspoons butter

8 think slices Basic Bread

8 think slices Cheddar Cheese

Spread 1 teaspoon butter on each of 4 slices of bread. Place in a large nonstick skillet, buttered side down. Top each with two slices of cheese and slice of bread. Spread each top with 1 teaspoon butter. 

Cook over medium heat for 7 minutes, turning once or until the bread is browned and the cheese melted. 

Makes 4 servings. 

Basic Focaccia

Flavored oil

3 tablespoons olive oil

1/2 teaspoon fine sea salt

2 large cloves garlic, minced

1-2 tables spoons minced fresh herbs (basil or rosemary)

To make the oil:

In a small saucepan over low heat, combine the oil, salt, and garlic and simmer for 10 minutes. Remove from the heat. If using a delicate herb such as basil, add it to the oil after you remove the oil from the heat. If using a hardier herb, such as rosemary, allow it to summer for the full 10 minutes. Set aside. 

Preheat the over to 400F. Grease a 13"x9" baking sheet with half of the oil, line it with parchment paper, and then liberally brush the paper with reserved oil. 

Dough

2 cups almond meal/flour

1 cup garbanzo bean flour

1/2 cup ground golden flaxseeds

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup buttermilk

1 teaspoon instant (rapid rise) yeast (optional)

4 egg whites

To make the dough:

In a large bowl, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking powder, and salt. Stir or whisk to combine and break up the flour. 

In a small bowl or glass measure, whisk the buttermilk and yeast, if using, until the yeast dissolves. Set aside. In a separate bowl, whip the egg whites with an electric mixer until stiff peaks form.

Add the yeast mixture to the flour mixture and stir until a rough dough ball forms. Gently fold in the egg whites until they're fairly well incorporated. The dough will not become completely smooth, and the white will still be somewhat frothy.

Spread the dough in the pan with a spatula or spoon. Lightly coat your fingertips with cooking spray and dimple the top of the dough. Pour the remaining old mixture over the top of the dough, making sure it is entirely covered. 

Bake for 20 minutes, or until gold and slightly spongy in the center. With a pizza cutter or knife, cut into the desired size and number of flatbreads. Serve warm.