I would also like to share with you that I have now lost a total of 52 pounds in just 5-1/2 months simply by eliminating grains and sugar. I have eaten extremely well during this time and have not been hungry whatsoever while following Dr. William Davis' Wheat Belly program. I can't say enough about how awesome and effortless this plan has been to follow. I have made it a point to celebrate the foods I can eat rather than to dwell and pine for the foods I can no longer eat. I have re-learned how to cook delicious meals without using grains or sugar as well as adapt old recipes that used to be favorites to allow me to still enjoy them. I can honestly say that I want for nothing and my hope is that by posting my meals that it might help inspire others to see that their days of eating delicious foods are not over -- but instead, have really just begun. Rather than eat foods that are delicious but not good for your health, it is possible to enjoy foods that are both delicious AND good for your health too and to be able to do so shamelessly and without any guilt. Below I snapped a few photos of my Chocolate Chip Cookies w/ Toasted Walnuts & Ricotta as well as the recipe. Enjoy!
1/2 cup ricotta cheese
1/2 cup Swerve sweetener (add additional 1/4 cup if more sweetness is preferred)
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts, lightly toasted in a 350 degree oven
3/4 cup 85% cacao chocolate bar (3.5 ounces), chopped (or use 70% cacao for sweeter chips)
Preheat oven to 350 degrees F. Cream butter, ricotta and Swerve sweetener in a medium mixing bowl using a hand mixer until light and fluffy (about 1 to 2 minutes). Add egg and vanilla extract and beat another minute or so. Add almond flour, baking powder and salt and mix into wet ingredients using a rubber spatula, stirring until the dough is mixed well. Fold in toasted walnuts and chocolate pieces and mix just until blended. Drop by rounded tablespoonfuls onto a parchment paper lined cookie sheet; and very lightly tamp down -- the cookies do not spread much while they bake. Bake at 350 F for 15-18 minutes or until lightly browned. Cool on wire rack. Makes about 20 cookies.