Wheat Belly Wheat-Free Biscuits & Feta-Detox Salad
When I posted here about my journey toward health and wellness last week and started uploading some of the photos of what I was eating on Instagram and Facebook, I received numerous requests to share. The most popular were for the Wheat Belly Wheat-Free Biscuits & Feta-Detox Salad. The biscuits came straight out of The Wheat Belly Cookbook and the salad is based on one offered up by The Fit Housewife over on her blog…although I changed mine up a bit, of course!
First up…the biscuits:
Wheat Belly Wheat-Free Biscuits
1 cup almond meal/flour
1 cup ground flaxseed (I use brown even though the recipe calls for golden and I grind fresh)
4 tsp baking powder
1 tsp sea salt
4 tbsp cold butter
4 egg whites
- Preheat oven to 350 degrees F.
- In the bowl of a food processor combine the almond meal, ground flaxseed, baking powder, and sea salt. Pulse to blend.
- Cut cold butter into small cubes and add to the dry mix in the processor. Pulse until just combined.
- Beat egg whites in a large glass bowl until stiff peaks form. Carefully fold the dry mix into the whipped egg whites until the mix is just barely combined.
- Line a baking pan with parchment. Carefully spoon 10 equal portions onto the sheet into mounds. Oil your finger tips and gently shape into rounds, with flattened tops so that the biscuit is about 3/4 ” thick.
- Bake for 15 min. in the preheated oven.
Calories per serving 173; Fat-15g total (saturated-4g, monounsaturated ~2g, polyunsaturated ~3.4g, omega-3 2573mg, omega-6 ~815mg); Carbohydrates-6g (fiber-4g, sugar 1g); Protein-6g; Glycemic Load-0
How do I serve these? Well, just as you would a traditional baking powder biscuit. At dinner, I made a chicken breasts with a caesar salad and grilled zuchini and served them on the side…just add a little butter (real please…no margarine…that stuff will kill you I believe!). At breakfast, they’re great with a little cream cheese and a tiny dollop of triple fruit jam…or you can serve them like I did this weekend by topping them with half an avocado and poached eggs for an amazing 461 calorie, healthy fat and protein loaded meal…and yes, I did sneak a little bacon on my plate…and I happily did extra burpees so that I could enjoy it guilt free ;)
From this basic recipe, you can use your imagination and add all sorts of goodies. I added 1/4c. grated piave cheese to mine the first time I made them. You can also add your sweetener of choice to make a biscuit that can be topped with berries and a dab of cream…the possibilities are endless!
(Yield: 2 servings)
In order to reduce the glycemic index load of The Fit Housewife’s original version, I halved the amount of orange used in her recipe and created a dressing that suits our family’s tastes more. I have also been known to toss this on top of a bed of arugula to get a few extra greens into us! This salad comes with a garlic warning though. It’s slightly powerful when you eat it, but even more so when you wake up the next morning!
2 cups halved cherry or grape tomatoes
1 navel orange, peeled, sliced, and diced
1 avocado, chopped
2 cubic inches sheep or goat feta (I prefer sheep as it’s creamier, I think)
juice of 1 lime
2 tsp extra virgin olive oil
2 cloves garlic, chopped fine
sea salt and cracked pepper to taste
Calories per serving-321; Fat-23g (saturated-5g, monounsaturated-14g, polyunsaturated-2.6g, omega-3 203mg, omega-6 2339mg); Carbohydrates-28g (fiber 10g, sugar 12g); Protein 7g; Glycemic Load 8.
- evenly divide the cherry tomatoes, orange and avocado between two bowls
- crumble and divide feta between the two bowls
- mix the dressing ingredients into a small bowl and whisk
- pour half of the dressing over each salad and enjoy!
The best part about this salad are its health benefits! One serving offers up huge percentages of the daily recommended intake on many key nutrients. For example, you get 33% of your Vitamin A, 45% Vitamin K, 29% Potassium, and a whopping 131% of your Vitamin C! During cold and flu season, these can really make a difference in aiding your immune system…and if all else fails, that garlic will keep all sickies at bay!
If you noticed a different recipe than either of these featured here today, and you’d like me to blog the recipe, just leave me a comment below…AND of course you can subscribe to the blog (upper right corner) to be first in the know when I post! I’d also love to hear your thoughts on wheat/gluten free living…I LOVE feedback!!!
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Have a great day Y’all!
From my house and home to you and yours!
Notes: I’ve made quite a few delicious meals lately using a wheat-gluten free approach that also pays attention to the glycemic index of a food (how much it impacts your blood sugar load immediately after consumption…low is better here). We’ve gone wheat-gluten free in our household due to some health issues, not for weight loss…however, the Mr. has lost 20lb in the three weeks since he started eating this way. I only began a strict regimen of this a week ago, so my weight loss to date is not attributed to this new lifestyle change. I give credit to mine being due to good clean eating and my metabolically challenging workouts, six days a week!
For those of you interested in how I calculate nutritional information, I run all my recipes through the free online NutritionData.com . It can be a little cumbersome, but I love the myriad of information it offers beyond simple calories, fats, carbs, and proteins.