Following in the noble footsteps of one of my favorite bloggers, MJ of Emjay and Them, I have embarked upon a wheatless, almost-grainless, eating program. People like MJ are raving about the Wheat Belly weight loss theory and feeling good too. I have been doing this now for about 5 weeks and have lost about 4 pounds – also feeling pretty good.
However, being skeptical of almost everything (as noted by the array of vitamins and minerals in my tried and never-true massive collection), I am only teetering on the edge of issuing a rave report about WHEAT BELLY. Isn’t that the most awful title for a program about healthful eating?
Of course, things like cookies, cakes, muffins, bread and pancakes, etc. that have a flour base are no-no’s and they naturally become delicacies to be missed.
But I have a secret remedy!
It’s a tried and true recipe discovered even before reading the first two Wheat Belly books.
FLOUR-LESS Chocolate Chip Cookies
(But, if you are allergic to peanuts, please ignore this recipe.)
1 Egg
1 Cup brown sugar (I use coconut sugar – 1 cup = 1 cup)
1 tsp Vanilla
1 Cup chocolate chips (I use dark choc chips)
1 Cup chunky peanut butter
Mix all. Drop by minimum Tablespoons onto a parchment sheet or Silpat
Bake at 350 degrees Farenheit for 10 to 12 minutes.
Note: If I can only control how many of these to eat in a day, the Wheat Belly routine may just work! I am averaging SEVEN now and still lost 5 pounds! Working on decreasing to SIX (cookies that is).
Virginia Views 