My journey to a Wheat free diet began after reading .
I had not realized the transformation that wheat has undergone over the last 20 years. As a whole, Genetically Modified Foods literally caused people to be addicted to food.
After having some digestive issues, bloating, stomach cramping, constipation followed by loose bowels, I decided that maybe, just maybe, all these problems were caused by my diet. My father has celiacs desease so I am familiar to glueten free foods, however wheat free takes it a step deeper.
My first chore was to empty my pantry and refridgerator of anything that contained wheat. This meant reading all lables. Pasta, flour, soups, dried soup mixes and premade seasonings, all frozen lunches and pasta meals, flour tortillas, bread, bagles, crackers. The last four were the hardest because I am a Toast eater.
Now with wheat out of the cupboards I constructed a shopping list based upon some of the recipies I found in the Wheat Belly Book. I purched a cookbook it contained different recipies and also recipies for preping.
One recipie I have learned to love is for flax seed Wraps. They take only 4 minutes to make and can be premade, frigerated for the next day. I put avacado, tomato and shreaded chicken breast inside mine for a great filling lunch.
FLAX Seed WRAP: makes one serving
3 tbs ground flax seeds - you can purchase pre-ground may be called flax meal
1/4 tsp each of baking powder, paprika, and onion powder
1tsp melted coconut oil or olive oil
1tbs water
1large egg
pinch of sea salt
Mix all inngrediants well a small bowl.
Pour onto a greased microwave-safe pan.(use coconut oil to grease the pan).
Microwave on high for 2-3 minutes until cooked. Let cool- lift off pan and serve.
OVEN: 375 F for 10 minutes for 10 minutes
Flaxseed Baking mix can replace wheat or cornmeal equivalent in any recipe
2 cups of ground flaxseed
1tsp baking powder
1 1/2 tsp onion powder
1tsp garlic powder
1/2 sea salt
Whisk together all ingrediants and store in an ait tight container.
FOr individual servings use:
Use 1/4 of Flaxseed plus 1 tsp coconut oil or olive oil, 1 egg, and 1tbs water per individual serving.
234 calories, 12g protein, 18g total fat, 6g saturated fat, 8g fiber, 220 mg sodium.