Less Wheat = Less Weight

When the moon hits your eye like a big pizza pie, that’s amore… but wait… did I just say PIZZA? Get ready to fall in love with my latest recipe! Fall in love with flavor and leave the wheat!Looking for less wheat in your life? Perhaps a medical or health practitioner has suggested the change. Maybe you have a member of the family who has an intolerance or allergy. Or it may be as simple as a ‘gut instinct’, urging you to explore ways to feel better in your body.

Whatever your reason, reducing or eliminating wheat or gluten can tremendously enhance your quality of life. Countless people suffer needlessly from the consequences of gluten intolerance, enduring a variety of uncomfortable symptoms and weight gain. Relief may come easily through altered food habits – but you won’t know until you try.

If wheat free is something you are considering, try going gluten free as a nutritional experiment – try it for a week and see how you do 🙂

But before you decide, let’s discuss the benefits…there are multiple benefits of enjoying a gluten free or wheat free diet. Going wheat or gluten free is a great opportunity to increase whole food variety in your diet. Modern processed foods, (the ones in packets), often made with a few basic refined, over-processed and adulterated ingredients, especially wheat and corn. Whole vegetables, fruits, grains, beans, nuts, seeds and lean meats have more nutritional goodness than refined products, plus they contain a ton of vitamins and minerals.

* Eating healthier food can actually cost less, especially if you eat more seasonal vegetables. Plus you will literally get more value in nutrients per mouthful, than processed snacks and meals.

* Your body will thank you for it. Unpleasant symptoms may vanish, cravings can disappear, and many people find their weight going down.

* Your family will be blessed by your newfound passion in the kitchen. Get the kids involved in making some of the healthier sweet treats, and you’ll be sure to convert the skeptics.

Okay, so where do you start?
* Become a label reading detective. Even better is to reduce your intake of packet products and increase your use of wholefoods. Introduce one new ingredient and recipe into your routine at a time. Take it gently.

* Make big batches of dips like hummus, soups, and main meals in the weekend. Freeze in meal sized portions.

* Keep extra loaves of gluten free bread sliced in the freezer. Toast it when you need it.

* Pre-soak your breakfast grains: we soak our yummy Bircher muesli the night before. If you feel like a hot grain, soak the grain (like quinoa) over night, and pop the pot on to boil when you get up. Soaking grains overnight in the pot will make cooking the next day faster.

* One way to make lunch box prep easy is to do it the night before. You may like to make extra dinner and take some for lunch the next day.

* Containers of natural yoghurt with fresh fruit alongside are good choices for work.

* Canned salmon or tuna with avocado on top of a big green salad is sustaining and won’t weigh you down, plus you get those healthy brain omega oils.

* Try to keep a stash of snack food for the inevitable times when you’re out and can’t buy something good to eat. Nuts and seeds are one option. Boiling eggs in the morning is a good idea, plus containers of hummus with lots of dipping veggies.

The most important benefits of a wheat free diet are the increase physical comfort and the growth of your creative cookery skills. Try a new recipe today! Here’s a wheat free Portobello Mushroom Pizza we had for dinner—it was delicious!

pizza

Portobello Mushroom Pizza

  • 4 (4-inch-diameter) portobello mushrooms, stemmed, dark gills scraped away (reserve stem & gills)
  • Olive oil
    1/2 cup purchased marinara sauce
  • 1/2 cup fresh mozzarella cheese (imitation cheese for vegan opition)
  • fresh basil, chopped, for topping
  1. Preheat oven to 350 degrees. Brush mushrooms with oil, on the smooth outside of the mushroom; arrange oil-side down on a baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.
  2. Mix marinara sauce with cheese and chopped mushroom stem & gills.
  3. Fill each mushroom cap with marinara sauce mix and sprinkle fresh basil over the tops.
  4. Bake mushroom pizzas until heated through, about 10 minutes. Makes 4 pizzas. Serves 2.

You’ll like this – I promise. All of the flavors are there…and if you want to add pepperoni or olives, do it! You can top your shroom any way you like it…that’s the beauty of this beauty…the only thing you can’t do with it is fold it in half and eat it like a New Yorker…but really this is yummy!! Try it!

Buon appetito!

In health,

Johanna

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