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Lifestyle Blog

Entertaining. cooking, nutrition, beauty and more

My Wheat Belly Experiment - Part 3

So I’m staring down the end of my Wheat Belly Experience and finding myself at a crossroads on how to proceed with my nutritional needs after the experiment’s end date. William Davis’ The Wheat Belly Cookbook presented a compelling enough argument for reducing one’s belly through the elimination of wheat that I decided to challenge myself to a 30-day trial after New Year’s Eve.  So to recap:  I WAS a novice in the kitchen.  Where once my specialties were ice and toast, my expertise has expanded since the experiment began.  I’ve even had to control my urge to cook, bake, etc. Everything has just turned out so well which is shocking to me, but also very inspiring.  While I’m not overly obese, I could use to shed some pounds from my belly, and maybe a little out of my face.  In my first installment, I made some delicious mashed cauliflower (Better Than Mashed Potatoes) and a juicy Wheat Belly Meatloaf that utilized flax seeds.  I decided to attack the “staples” in my second installment resulting in a rich bread (Basic Bread) not unlike a pumpernickel, which is incredibly delicious and ridiculously simple to make.  The Peanut Butter Pie was not…

My Wheat Belly Experience - Part 2

Franken-wheat?? Twenty days have passed in my Wheat Belly Experience, inspired after reading William Davis’ Wheat Belly and the Wheat Belly Cookbook and I have my own internal debate on the evil that might be wheat.  Davis argues the genetic mutation of wheat over the last 50 years has rendered wheat not really wheat. The argument is that wheat, even that described as healthy “whole grains”, results in the collection of visceral fat, or what most like to call the beer gut. I’ve decided to forgo wheat for thirty days in an attempt to regain my figure; long abused with breads, pasta, baked goods, Guinness and countless other food items.  My goal, however long it takes, is to lose about twenty pounds. Basically I’m tired of having to do a handstand to get at my belt buckle. This Wheat Belly Experience is the first salvo in the war on my midriff.  One of the most interesting points Davis makes in the Wheat Belly Cookbook is the opiate nature of the gliadins in wheat. Gliadin is a class of protein in wheat that is drawn to the opiate receptors of the brain, much as a narcotic would.  This might explain my…

My Wheat Belly Experience - Part 1

January. A new year, and for lots of us the beginning of a “new person”.  Some will succeed and some will miss a new commitment/target and abandon any further plans for change. From my experience, the pressure we put on ourselves every January can be overwhelming and turn into more of a prove a point to others rather than improve ourselves.  Thanks to a persistent cold over the holidays, I decided to read William Davis’ book Wheat Belly.  The book was recommended by a colleague after her husband had success in dealing with his "man-cans" after reading it.  Key to Davis' argument against the "evil grain" as he calls it is that wheat has been so genetically modified over the years, it is hardly the same wheat as 50 years ago. Davis argues that modern wheat is a chief cause of visceral fat and that the elimination of wheat, along with a balanced diet and exercise, will make our wheat bellies disappear!  Halfway through the book I’d decided to drastically reduce or try to eliminate wheat from my diet and moved on to reading Wheat Belly’s companion, The Wheat Belly Cookbook. Really, I just wanted to see the recipes and what they…

Indigo Bakecation: Thomas Keller's Bouchon Bakery

You didn't believe we'd make it but we did. <high five>The fridge and pantry may be empty of butter, eggs, flour and sugar; and  we may have slipped into our stretchy pants, but the end is in sight.</high five> We've reached the final post in our #bakecation series and to celebrate, we've saved our best post for last: a Q & A with acclaimed chef Thomas Keller of French Laundry and Per Se fame. Thomas Keller was in Toronto earlier this fall to promote his latest culinary oeuvre, Bouchon Bakery, and he graciously agreed to be subjected to a baker's dozen of no-holds-barred questions – from his role in the animated film Ratatouille to dessert dilemmas to the role of storytelling in cookbooks. ILB (Indigo Lifestyle Blog): How often do you eat dessert (per week)?TK (Thomas Keller): [laugh] As often as I eat dinner. Though I don't always eat dinner. But when I'm eating at the restaurant – we eat all our staff meal together and there's always dessert. A pudding, some wafers, tart...ILB: Would dessert make it into your last supper?TK: Yes. Lemon tart.ILB: You've channeled your passion for food into three Michelin stars for your restaurants The French Laundry and…
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