From the Wheat Belly 30-Minute Cookbook
Prep time: 5 minutes Total time: 20 minutes
With the first days of winter on their way, here’s a dish that will warm you up! Wheat-free and dairy-free, this thick and creamy mushrooms soup makes a filling meal by itself or a substantial accompaniment to pork, chicken, or beef dishes.
If dairy avoidance is not an issue for you, the olive oil can be substituted with butter, the coconut milk substituted with cream, half-and-half, or whole milk.
Makes 8 servings
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
16 ounces baby bella, cremini, or button mushrooms, chopped coarsely
1 teaspoon sea salt or to taste
1 teaspoon black pepper
3 cups chicken stock
12 ounces coconut milk (preferably thicker canned variety)
2 tablespoons chives, chopped
In large skillet over medium-high heat, heat olive oil. Sauté onions and garlic until onions translucent, then add mushrooms. Reduce heat to medium, add salt and pepper, and cover for several minutes until mushrooms softened.
Stir in chicken stock and coconut milk, cover and simmer for 3-5 minutes.
Ladle or pour mixture into blender and blend until smooth (in batches, if necessary). Serve topped with chopped chives.
re: … occasional ice cream cone?
Theoretically: no problem.
At this instant in the evolution of food: big problem
What flavor/formulation of what brand ice cream?
What brand/formulation of cone?
Although it may be possible to craft a low-carb wheat-free cone, and it is possible to make a full-healthy-fat low-carb (safe sweetener) ice cream, I doubt you’ll find both at your local TrendyMart yet.
Standard commercial cones are pure toxin (almost entirely wheat flour and sugar). Although the amount is small, it’s enough wheat to trigger re-exposure reactions in many people, as well as provoke appetite,
In general, the bigger problem is the so-called ice cream. Formulations vary wildly, but most are loaded with simple sugars. They will spike blood glucose. The total load starts at about the Wheat Belly 6hr/meal limit (15 grams net carb) and goes up from there. With a quality ice cream, it’s largely a net carb issue.
Some of what passes for ice creams are nutritional horror shows, and have recently earned headlines for failing to even melt at room temperature.
I haven’t checked the Wheat Belly cookbooks, but found this on the blog:
https://drdavisinfinitehealth.com/2012/09/vanilla-custard/
If you want to make your own ice cream, there are any number of recipes out there on wheat-free, LCHF, paleo and primal sites. Be cautious about gluten-free sites, as they tend to be clueless about carbs.
The primary challenges are safe sweeteners, texture and remaining scoopable in the freezer.
Is it possible to live the Wheat Belly lifestyle and eat an occasional ice cream cone? Or will it disrupt the whole process of healthy eating?
I stay in ketosis (very low carbohydrate) and occasionally make my own ice cream at home. This way, you can regulate what goes into it. The only contentious ingredient is the lactose in the heavy cream/milk, but much of this is offset by the high amount of fat. Go for it, as long as you’ve already lost any weight you need to.
Thank you for the feedback. And Happy Healthy New Year to All.