Dr. Davis Wheat Belly Recipes Today on Dr Oz Dec. 3/12

Dr. Davis & Dr Oz: Wheat Belly Recipes

Wheat Belly Recipes Today on Dr Oz: Today Dr. Davis joined Dr Oz about the Wheat Belly Diet, and how we can lose 15 pounds in 30 days if we just eliminate wheat from our diet.


It was a very interesting show to say the least and after all was said and done Dr Oz said he could do the wheat belly diet no problem at all. He had a taste of all the recipes Dr Davis had there for him to sample, we have listed them for you as well, but if you want anymore of the wheat belly recipes you are going to have to buy wheat belly recipe book as well as the wheat belly diet to be successful at going wheat free.

I purchased the wheat belly book last week and have yet to finish the read, but I did go wheat free, cold turkey once I started reading it, then headed to the grocery store bought things I needed to get started and threw out my wheat products. Within the week I have lost 7 pounds and I know inches around my waist. This is not scam diet, it works.

All the recipes below are from Dr. William Davis’ bestselling book “Wheat Belly” and “Wheat Belly Recipes”. Here is a bit on the Book description which you will find in Amazon. Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

This cookbook companion to the New York Times bestseller Wheat Belly serves up 150 great tasting wheat-free recipes to help readers lose weight and beat disease. Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects—ranging from minor rashes and high blood sugar to the buildup of stubborn belly fat (so-called “wheat bellies”)—could be banished forever with one simple step: Saying goodbye to wheat. The Wheat Belly Cookbook takes readers to the next level with over 150 fresh and delicious wheatless recipes, including Breakfast Quesadillas, Braised Pot Roast with Vegetables, velvety Peanut Butter Pie—and surprising wheat-free hits like Blueberry French Toast, Bruschetta Chicken on Angel Hair, Spaghetti Bolognese and velvety Scones.

Additionally, readers will also learn how to:
Dodge symptoms of “wheat withdrawal” experienced by about 10 percent of dieters, ensuring a smooth transition to this new healthy eating plan

Set up their wheat-free kitchen, including important prep techniques, shopping lists, and strategies to get the whole family on board. Avoid regaining a wheat belly while eating out at restaurants and parties—plus exciting meal ideas guests will love.

Dr. Oz: Wheat Belly Recipes

  • Wheat Belly Bread
  • Lemon Poppy Pancakes
  • Wheat Belly Pizza
  • Pecan Crusted Chicken With Wild Rice
  • Chocolate Peanut Butter Fudge

Wheat Belly Pizza

Makes 8 servings

1/4 cup extra-virgin olive oil, divided
1 pound bulk or loose sausage
1 medium onion, chopped
2 cloves garlic, minced
1 wheat-free pizza crust, recipe here
2 cups sugar-free pizza or marinara sauce
8 oz fresh mozzarella, thinly sliced
1/2 red or green bell pepper, chopped
1 tsp dried oregano
2 tbsp grated Parmesan or Romano cheese

Preheat the over to 350°F.

In a skillet over medium heat, heat 2 tablespoons of the oil. Cook the sausage, onion, and garlic for 10 minutes, or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.

Place the pizza crust on a baking sheet. Top with the sauce, mozzarella, sausage mixture, bell pepper, oregano, and Parmesan or Romano. Drizzle the remaining 2 tablespoons oil over the top.

Bake for 10 minutes, or until browned and the cheese melts.

Per Serving: 491 calories, 23 g protein, 17 g carbohydrates, 38 g total fat, 9 g saturated fat, 6 g fiber, 664 mg sodium

Wheat Belly Pizza Crust

Makes 12 servings

1 1/2 cups shredded mozzarella cheese
1 1/2 cups ground almonds
1/4 cup garbanzo bean (chickpea) flour
1/4 ground golden flaxseeds
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sea salt
2 eggs
1/4 cup extra-virgin olive oil
1/2 cup water

In a food processor, pulse the mozzarella until it becomes granular in size.

In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.

Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14″ round.

Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes.

Top according to Dr. Davis’ Wheat Belly Pizza recipe.

Per Serving: 185 calories, 9 g protein, 5 g carbohydrates, 16 g total fat, 3 g saturated fat, 2 g fiber, 153 mg sodium

Wheat Belly Bread Recipe

This is the recipe for the wheat free bread today we seen on Dr Oz, Give it a try, I know I certainly am. I love bread!
1 1/4 cup blanched almond flour
1/4 cup + 2 tbsp garbanzo bean flour
1/4 cup ground golden flaxseed
1 1/2 tsp baking soda
1/4 tsp sea salt
5 eggs
1/4 cup butter
1 tbsp buttermilk
4 drops liquid Stevia (or to desired sweetness)
1 tsp cinnamon (optional)

Preheat oven to 350°F. Grease 8.5″ x 4.5″loaf pan.

In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.

In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pan for 10 minutes, remove and cool completely on a rack.

Wheat Belly Chocolate Peanut Butter Fudge

OMG Fudge, I am so going to make this fudge recipe, I don’t know how many calories are in each serving but if I am giving up wheat I am eating this fudge!

Makes 12 servings

2 tsp coconut oil, melted
8 oz unsweetened chocolate
1 cup natural peanut butter, at room temperature
4 oz 1/3-less-fat cream cheese, at room temperature
1 tsp pure vanilla extract
1/2 cup chopped unsalted dry-roasted peanuts or walnuts
Sweetener such as Truvia, stevia extract, or Splenda equivalent to 1 cup sucrose
Pinch of salt

Topping (optional)
1/2 cup natural peanut butter, at room temperature
1/2 cup chopped unsalted dry-roasted peanuts

Coat 8″x8″pan with the melted coconut oil.

To make the fudge: Place the chocolate in a microwaveable bowl and microwave 1.5 to 2 minutes in 30-second intervals until just melted. (Stir after 1 minute to check since the chocolate will hold its shape even when melted.)

In a separate microwaveable bowl, combine the peanut butter, cream cheese, sweetener, vanilla, and salt. Microwave about 1 minute to soften, then stir to thoroughly blend. Stir the peanut butter mixture into the melted chocolate and stir well. (If the mix becomes too stiff, microwave another 30 to 40 seconds.)

Spread the fudge into the prepared pan and set aside to cool. If desired, spread the fudge with a layer of peanut butter and sprinkle with the chopped peanuts.

Wheat Belly Pecan-Encrusted Chicken with Tapenade

Makes 2 servings

2 (4 oz) chicken breasts, boneless, skin removed
1 large egg
1/4 cup coconut milk or dairy milk
1/2 cup ground pecans (can be purchased pre-ground)
3 tbsp grated Parmesan cheese
2 tsp onion powder
1 tsp dried oregano
Fine sea salt and ground black pepper
4 tbsp store-bought tapenade, caponata, or pesto

Preheat the oven to 350°F. Bake the chicken until cooked through, about 30 minutes.

Lightly beat the egg with a fork in a shallow bowl. Beat in the milk.

Stir together the ground pecans, Parmesan, onion powder, oregano, and salt and pepper to taste.

Roll the chicken in the egg, then in the pecan mixture. Place on a microwaveable plate and microwave on high power for 2 minutes.

Top with tapenade, caponata, or pesto and serve hot.

Wheat Belly Lemon-Poppy Seed Pancakes

Dr Davis’s lemon poppy seed pancakes: Stop weight gain and blood-sugar spikes with this wheat-free pancake recipe.

Makes 4 servings

3 large eggs, separated
4 tbsp buttermilk
1 tbsp lemon juice
1 tbsp freshly grated lemon peel
2 tsp poppy seeds
1/4 tsp lemon stevia or to desired sweetness (optional)
1 1/2 cups blanched almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt

In a large bowl, whisk together the egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds, and stevia (if using).

Add the almond flour, baking powder, baking soda, and salt and mix until thoroughly combined.

In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter.

Grease a skillet or griddle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles form around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove from heat to a serving platter. Repeat with remaining batter, regreasing the skillet if needed.

Per serving: 416 calories, 20 g protein, 16 g carbohydrates, 36 g total fat, 4 g saturated fat, 8 g fiber, 416 mg sodium