Bad carbohydrates, like white rice, pasta, and baked goods have been on the no-go diet list for some time. But during the colder months, one tends to crave these energy-boosting foods more than usual.
Dr. William Davis, the author of the New York Times bestseller Wheat Belly Total Health, tries to set us on the right path. If you have already tried cutting this grain out of your diet, then you will know to expect both weight loss and the elimination of bloating—hoorah.
As Dr. Davis tells us: “Grasses and grains like wheat are a great food source for goats, cows, and the like…but humans have a different digestive process and different nutritional needs. Grasses are not only responsible for unwanted weight gain, but also more serious conditions, including Crohn’s disease and other autoimmune and inflammatory conditions. We just weren’t meant to eat them.”
Trying to cut out wheat and other grains during the holidays can be a testing time. On Dr. Davis’ website, Wheat Belly Blog, you can discover a series of recipes to help you stay in shape without the hunger pains.
Recipe to try:
Pumpkin Spice Muffins (makes 12):
2 cups ground almonds
1 cup chopped walnuts
1/4 cup ground golden flaxseed
Sweetener (such as Truvia or stevia) extract equivalent to 3/4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon baking powder
Fine sea salt
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup sour cream or canned coconut milk
2 large eggs
1/4 cup walnut oil
Melted coconut oil or extra-light olive oil
Preheat the oven to 325°F. In a mixing bowl, stir together the almond meal, walnuts, flaxseed, sweetener, cinnamon, allspice, nutmeg, baking powder, and a dash of salt. In another bowl mix the pumpkin, sour cream or coconut milk, eggs, and oil. Add the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake for about 45 minutes—until a toothpick inserted in a muffin comes out dry. Cool the muffins in the pans for 10 to 15 minutes, then turn out onto a rack to cool completely.
