Wheat Belly + Mac-n-Cheese

Good Humpday Mornin’!

Hooooly moly it’s cold! I don’t like it.

So I keep saying I am going to finish Wheat Belly so I can give a review and explain my diet changes to you all. (I like to pretend y’all actually care about boring things in my life like giving up wheat Winking smile). And I finally finished! Here it is:

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Wheat Belly provides a lot of scientific information on how wheat, specifically the gluten in wheat affects our bodies. A lot of it was more than I really cared to know, but some of it was interesting. Did you know that wheat bread spikes your blood sugar higher than a candy bar? Seriously. As far as blood sugar goes, you are better off eating a Snickers bar than eating 2 slices of whole wheat bread. There is also quite a bit of discussion about the cycle this causes in your body of ”sugar high”, “sugar low” causing cravings and hunger for more every couple of hours. Another topic worth noting is that today’s wheat has been so genetically altered to produce a higher yield that it hardly resembles the “healthy wheat” that existed before the 1950s. All of these concepts I can get behind. Scientific evidence. Studies with real results.

The second part of wheat belly gets into what you should give up and what you should replace those calories with. Dr. Davis suggests, more or less, to give up wheat (obviously) but also drastically reduce or give up other carbohydrates such as  potatoes (white, yellow, SWEET, red), beans (all kinds), gluten free products,corn products,  gluten free grains (such as brown rice, quinoa, millet, flax, etc), high sugar fruits (banana, mango, pineapple, papaya), and any other carb that I may have missed. It is suggested that you replace these calories with meat, eggs, cheese, avocados, nuts and healthy fats, vegetables and SOME fruits. To be honest, this is where I stopped reading.

Part of the reason I gave up meat is because the factory farmed, hormone laden meat we eat today is not the same meat we consumed 70 years ago. There is scientific proof, hard evidence that it is causing diseases such as cancer, heart disease, kidney disease, among others and is literally killing us. When Dr. Davis suggested our wheat was genetically modified to the point that it was no longer nourishing our bodies, I was right on board with the premise of his idea. However, I cannot understand his reasoning in why we should eliminate a 100% natural food source solely because it has been genetically modified and replace it with another food source that has been modified to the point that is has been proven to cause life threatening diseases. Call me crazy, but I would rather have my blood sugar increase after eating a slice of whole wheat bread than end up with heart disease and cancer from eating factory farmed steak and chicken every day. (Let me say that I am not against everyone eating meat, I just know there is a lot of unfavorable evidence regarding its consumption!) Also, you will never convince me that I should give up beans or bananas and replace them with cheese. Lastly, he sales the idea of a low carb lifestyle by mentioning that you can fast (literally go days) without food because your body won’t have cravings and will be more stabilized. Talk about killing blood sugar and metabolism…

To sum it up, I agree with a lot of the research presented in the book and think most of us consume too much processed wheat. I’ve been in a little bit of a cooking slump and relaxed a little too much with allowing dairy and eggs back into my diet over the last few months. I plan to use this to inspire me to add in new carbohydrate sources that are minimally processed and wheat free, increase vegetable intake by replacing them where I would eat wheat normally (think lettuce bun), and getting creative in the kitchen with some new recipes! Hopefully the effects of eliminating (or drastically reducing) gluten will become apparent and I will see an increase in energy, less cravings for bread and sweets and feel “less foggy.” None of these things are a problem with me now, but I am willing to try it out and see what kind of difference it makes. I’ll keep you posted!

 

TUESDAY

Another one in the books! One thing I’ve realized since starting the blog is that my weeks are SO boring in comparison to my weekends. Almost seems like 2 totally separate lives at times. It’s exactly how I like it though!

 

BREAKFAST: Avocado Eggs + Grapefruit - 224 calories

On Thanksgiving, my Step-Mom Susie told me I should try out this combo, and I was immediately intrigued! She was not kidding…eggs and avocado is a delicious combo! Especially when paired with 1/2 a grapefruit.

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    • 1 Organic egg + 2 organic whites
    • 1/4 Avocado
    • 1/2 Grapefruit + stevia

 

 

LUNCH: Spiced Pumpkin Soup + Black Bean Taco – 263 calories

Leftovers for the win! Still working on my pumpkin soup from Sunday. I also added a corn tortilla with the leftover enchilada filling (black beans, onion & corn).

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Delicious and filling ,

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and served with a side of my Wheat Belly book!

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SNACK: Soy Yogurt + PB2 + Pomegranate – 163 calories

Eat your words hubs! My PB is not ugly Winking smile This was one amazing combo. I know I say that all. the. time., but trust me this time! Try it! As soon as I finished I told my coworker I wanted to eat another bowl. Mmmm.

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    • Strawberry dairy free, soy yogurt (I like Stoneyfield Organic)
    • 2 T PB2
    • Pomegranate arils

 

 

*HER* DINNER: Tofu + Spinach Mac-n-Cheese (Vegan & Gluten Free) – 506 calories

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I was on a roll on Tuesday! What words come to mind when I say “Vegan AND gluten free mac and cheese?” Eww? How? Gross? What is it? All you need to know is it is GOOD. K? Winking smile

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Mac-n-Cheese (2 servings)

    • 2 Servings Organic brown rice pasta
    • 1/2 C Almond milk
    • 1/4 C Nutritional yeast
    • 1 T Mustard
    • 1/4 Daiya dairy free cheese
    • Garlic salt, pepper, basil
    • Fresh spinach, torn
    • Cook noodles and drain with cold water.
    • Combine sauce ingredients in noodle pan and heat until mixture thickens. Add cooked pasta and spinach and heat until warm and spinach wilts.

Tofu

    • Slice tofu block, spray with olive oil, sprinkle with S&P and bake at 400* until no longer jiggly (technical term), flipping halfway through
    • Top with: 1/2 T Stubb’s bbq, 1/2 T Apple butter, 1 T Apple cider vinegar (mix together and drizzle) (SO GOOD!!!!)

*HIS* DINNER: Lemon Pepper Chicken + Spinach Mac-n-Cheese

We shared sides but hubs got chicken instead of tofu because he has been begging for “lemon pepper” for about a week! Your wish is my command hubs Winking smile

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Just baked his chicken with the tofu while the pasta cooked.

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Baked for 45 minutes at 400*. In a casserole dish I added 2 chicken breasts, 1 C water, minced garlic and topped the chicken with spray olive oil, lemon pepper and sea salt.

 

“Where do you get your protein?” tally for the day:

69 g in 1,341 calories. No wheat, no dairy, no fake meat! Woohoo!

 

WORK IT OUT

I’m not sure if it really is the gluten elimination catching up (the book talks about withdrawal and fatigue is a symptom) or if it is just my mind playing tricks, but I was so tired and headachy tonight. 4 miles in this weather outside was not happening.

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I really wanted to skip out all together but I gave myself a pep talk, hopped in my car and before I knew it I was on the treadmill at the gym! Nothing to write home about, but I got in decent little workout. 20 minutes cardio between the treadmill and elliptical followed by some lower body strength training (squats, leg press, planks, side kicks, and some others). 35 minutes is better than no minutes! And it is going to be much warmer tomorrow night, so my outside run will happen then. Mark my words! (Please-and if I don’t do it call me out!!!)

 

GOODNIGHT

Got home right as hubs walked in the door from softball and after saying hi, I grabbed a snack. When I’m tired and headachy my body tells me it’s because I need calories – which I know isn’t the case seeing how I have been eating my face off for the last week – and I always think I need food. Honestly, I really think my body is missing the energy provided from the extra carbs and protein provided by wheat in my diet. Crossing my fingers it subsides in the next day or 2, otherwise I’m going back! Oh yeah, snack…

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Just a banana with some pb! I wish I could count how many times a week hubs says, “You’re eating again?!” to me, so I cracked up when shortly after hearing this statement I walked in to this scene:

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Eating AGAIN, hubby? Winking smile

I really wanted to have a big glass of red to hopefully kill my headache but figured it would taste funny with these whitening strips in.

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Cute, huh? It’s times like that when hubs is extra glad he married me. Does anyone else watch Flipping Out? It’s usually hysterical, but I bawled by eyes out last night when he put his kitty, Monkey, to sleep!

 

We were all really tired so as soon as those pretty blue babies came off, we crashed out. Some of us crashed out standing…

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4 miles tonight. I will do it. I will do it. I will do it.

 

Have a good day!!

5 thoughts on “Wheat Belly + Mac-n-Cheese

  1. Hannah @ CleanEatingVeggieGirlNo Gravatar

    That book sounds very interesting…and also very frustrating. As someone who is vegetarian and eats vegan several days a week, I honestly think I would find it nearly impossible to follow his suggestions. I would probably be able to incorporate some of them into my life, but getting rid of beans and carbs?? No way! ;)

    Also, I keep seeing the avocado and egg combination all over the blog world lately…I think I know what I am going to be trying for breakfast tomorrow!

    Reply
  2. Molly @ Just Your Average AthleteNo Gravatar

    A Snickers bar is better than 2 pieces of wheat bread?! I agree with you, though. I understand some of what he says…but I can’t give up beans and fruit and my gluten-free products. I’m also kind of shocked by his almost advising fasting. That’s never going to do great things to your body :/

    Reply
  3. AshleeNo Gravatar

    Post author

    Oh and I should have added (for peeople like you and I who enjoy gluten free products) that his reasoning behind “no gluten free products” is to abvoid tapioca starch, corn starch, and basically any starch because it is the only substance that raises blood sugar higher than wheat. I thought that was interesting!

    Reply

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