Wheat & Sugar-Free Cookbook: Top 100 Healthy Wheat and Sugar-Free Recipes To Lose Weight & Have More Energy

154 Pages·2015·0.62 MB·English

by  Reese

Wheat & Sugar-Free Cookbook: Top
100 Healthy Wheat and Sugar-Free
Recipes To Lose Weight & Have
More Energy
Michael E. Reese
©2015 Michael E. Reese
Table of Contents
Introduction
Chapter 1 – Heartwarming Soups
Chapter 2 – Appetizing Salads & Sides
Chapter 3 – Tasty Snackables
Chapter 4 – Lovely Pasta Dishes
Chapter 5 – Healthy Veggie Courses
Chapter 6 – Savory Poultry Meals
Chapter 7 – Flavorful Seafood Dishes
Chapter 8 – Delightful Breakfast Ideas
Chapter 9 – Refreshing Smoothies
Chapter 10 – Guilt-Free Desserts
Conclusion
Preview of 'Freezer Meals'
Other books by Michael E. Reese
Introduction
Whoever says that healthy eating has to be boring has obviously been living
under a rock.
Whether it is because you are trying to lose weight, deal with food intolerances,
or you simply want a total makeover with your eating habits, I want to thank and
congratulate you for downloading the book, Wheat & Sugar-Free Cookbook:
Top 100 Healthy Wheat and Sugar-Free Recipes To Lose Weight & Have More
Energy.
More than just your average recipe book, this cookbook has 100 scrumptious
recipes that are sure to excite your taste buds minus the unwanted wheat and
refined sugars. The book is packed with unique and amazing recipes from soups
to salads and side dishes, from quick snacks to different types of pasta,
vegetarian and meat entrees, from hearty breakfast ideas to decadent desserts.
With the numerous options available for you, you will never run out of ideas to
impress your family and friends at the dinner table.
And the best thing about it? They all taste outrageously good and are still
healthy, wheat and sugar-free!
Thanks again for downloading this book. I hope you enjoy it!
Chapter 1 – Heartwarming Soups
In this Chapter:
1. Baked Potato and Bacon Soup
2. Chilled Gazpacho Soup
3. Creamy Potato - Leek Soup
4. Curried Zucchini Soup
5. Greek Avoglemono Chicken Soup
6. Mexican Chicken Noodle Soup
7. Pesto Croutons in Minestrone Soup
8. Red Lentil & Sweet Smoked Paprika Soup
9. Rustic Veggie Soup
10. Tomato Cannellini Bean Soup
Baked Potato and Bacon Soup

Makes: 18 servings Ingredients:
5¼ lbs. baking potatoes
7 slices of bacon
4½ cups onion (chopped)
5 cloves of garlic (minced)
1 bay leaf
1 tsp. salt
¾ tsp. black pepper, freshly ground
7 ½ cups low-fat milk
3 cups gluten-free chicken stock
1/3 cup fresh parsley (chopped)
1¼ cups green onions (sliced)
1¼ cups reduced-fat Cheddar cheese (finely shredded, optional)

Instructions:
1. Preheat oven to 400° F. Arrange potatoes on a baking tray and pierce each
with a fork to cook properly. Bake potatoes in preheated oven for 1 hour,
until potatoes are tender.
2. Allow potatoes to cool slightly. With a potato masher, partially mash the
potatoes, leaving the skin on. Set aside.
3. Set a Dutch oven over medium heat and cook bacon until crisp. Remove
from pan and place on a paper towel to cool and drain excess oil. Crumble
the bacon and set aside.
4. In the same pan where you cooked the bacon, sauté onion for 5 minutes.
5. Stir in garlic, bay leaf, and salt then sauté for 2 more minutes.
6. Add pepper, milk, chicken stock, and the baked potatoes. Bring soup to a
boil.
7. Reduce heat and let it simmer uncovered for 10 minutes. Stir in fresh
parsley then remove from heat.
8. Transfer to serving bowls and serve topped with crumbled bacon, green
onions, and cheese.
Chilled Gazpacho Soup

Makes: 6-8 servings Ingredients:
4 cups tomato juice (preferably organic or homemade)
6 pcs tomatoes (blanched, skinned, and diced)
1 medium-sized cucumber (diced into small pieces)
½ medium-sized red onion (diced into small pieces)
¼ cup fresh parsley (chopped roughly)
2 tbsp. fresh cilantro (chopped roughly)
2 tbsp. fresh basil (chopped roughly)
1 or 2 cups of water (depending on desired consistency)
Salt (to taste)
Black pepper, freshly ground (to taste)
Hot sauce (to taste, optional)
Extra-virgin olive oil (optional)
A slice of crusty gluten-free bread (toasted, optional)

Instructions:
1. In a large pot or bowl, combine the tomato juice, blanched tomatoes,
cucumber, onion, parsley, cilantro, and basil.
2. Add enough water to reach desired consistency and volume. Stir in salt and
black pepper to taste.
3. Add hot sauce if desired, about 10 to 15 drops or depending on desired
level of spiciness.
4.
1. Chill in the refrigerator overnight then drizzle with olive oil just before
serving with a slice of toasted, crusty gluten-free bread.
Creamy Potato-Leek Soup
Makes: 4 servings Ingredients:
2 tbsp. extra-virgin olive oil or dairy-free margarine
2 tbsp. lemongrass (dried or fresh)
2 medium leeks (halved and sliced into ¼-inch pcs)
4 cups veggie broth
1½ lbs. potatoes (cubed, skin on)
1 tsp. salt
Freshly ground black or white pepper

Instructions:
1. Set a stockpot over medium-high heat and add the olive oil.
2. Sauté lemongrass and leeks for about 4 minutes, until the leeks just begin to
brown and turn a bit soft.
3. Pour in the broth and bring to a boil.
4. Add the potatoes and ½ tsp. of salt. Reduce soup to a simmer then cover
pot. Cook for around 40 more minutes and check if potato is tender using a
fork.
5. Transfer about half of the soup into a blender. Making sure that the lid is
covered, process the soup until smooth and creamy.
6. Pour blended soup back into the pot and add in the ½ tsp. of salt. Add
pepper to taste and stir to combine.
Curried Zucchini Soup

Makes: 6-8 servings Ingredients:
1 large onion (roughly chopped)
2 tbsp. water
1½ tsp. curry powder
2 cups veggie stock
2 lbs. zucchini (sliced thinly)
½ cup cashews
1 tsp. salt
Shredded zucchini (for garnish)

Instructions:
1. Set a large stockpot over medium heat and add the onions and water. Cover
just until the onion sweats and turns soft.
2. Stir in the curry powder, and stir for about 30 seconds until fragrance is
released.
3. Add veggie stock and zucchini then let it simmer until zucchini turns
tender, around 20 min.
4. Place raw cashews in the bottom of blender and pour in about half of the
soup. Blend well until soup is nice and smooth. Transfer blended soup into
a clean pot or large serving bowl.
5. Blend the remaining soup until desired consistency. Add to the serving
bowl or pot and combine.