In today’s article, Daniel Woodrum shares his thoughts about going ‘Gluten-Free.’
Gluten-Free What a joke!
It’s another fad that will be non-existent in a couple more years.
Besides, it’s like some cult or something.
I used to HATE anytime somebody would mention anything about going gluten-free.
Everywhere I turned, there was some NEW gluten-free product in the stores, on television, or a billboard.
I couldn’t escape from the ‘Gluten Mania.’
I wouldn’t say I liked it.
Then about two years ago, a close friend kept bugging me about trying a gluten-free experiment.
I kept telling him there was no way I’d try it, as it was just a big joke and money-sucking ploy.
He guaranteed that my fiancé [Brittney] and I would see remarkable results in weeks.
Finally, we decided to give it a shot just to shut him up.
I just knew we wouldn’t see any differences.
I wouldn’t say I liked it. It wasn’t very good. The gluten-free food was bland, and we repeatedly ate the same things.
After two weeks, we were ready to give it up. It was not for us.
Then… one day we decided to create our gluten-free recipes instead of buying all the “packaged” food that was nothing but glorified junk food.
After only five days, we started seeing results.
Then, two weeks later, we started seeing a remarkable transformation.
After eight weeks, Brittney had lost 17lbs, and I was down 5lbs, but most importantly, we felt 100 times better.
- Improved Sleep
- Less Hunger
- Reduced Stress
- Better Mental Focus
- No More Cravings
- No More Bloating
- Improved Sex Drive
These were just a few of the many results we saw. I hate to admit I was wrong, but I was wrong about gluten.
Look, I’m a southern guy who loves comfort food and can easily put down an entire carton of ice cream and a large pizza in one sitting.
I’m sure you’re right there with me. But we both know that’s not the best approach for fat loss, never mind living a healthy lifestyle.
Brittney and I didn’t want to give up our favorite foods, yet we wanted the results. This is why we spent the last year perfecting over 120 of our favorite gluten-free recipes that are quick, easy, and, most importantly, delicious.
We understand that the two biggest obstacles to eating healthy are time and money – so we created gluten-free recipes that take less than an average of 20 minutes and don’t require a laundry list of ingredients.
Since it’s the holidays and we are in the giving mood, here are two exclusive recipes that you can try over the holiday season:
Recipe 1. Pumpkin Pancakes
- ½ cup Gluten-Free Oatmeal
- 3 Liquid Egg Whites
- ¼ cup Pumpkin Puree
- ½ – 1 Banana
- 2 tsp Baking Powder
- ½ tsp Cinnamon
- ¼ tsp Pure Vanilla Extract
- ½ tsp Coconut Oil
Heat coconut oil in a skillet over medium heat. Add all other ingredients to a bowl and whisk until smooth. Pour pancake batter into skillet and cook for about 2 minutes on each side. Depending on the size of your skillet, this recipe can make two large or four small pancakes. Enjoy this yummy fall treat at any time of year.
Recipe 2. Walnut Crusted Salmon
- 2-6 oz. Salmon Fillets (skinless)
- ½ tbsp Coconut Oil
- ¼ cup Walnuts, Chopped
- 1 tsp Cinnamon
- Sea Salt and Black Pepper (to taste)
Rinse and pat dry salmon fillets. Mix walnuts, cinnamon, salt, and pepper in a shallow bowl. Dredge the salmon in a nut mixture and thoroughly coat all sides. Heat coconut oil in a skillet over medium heat. Once the oil is melted, place the salmon in the pan and cook each side for about 3-4 min, depending on your desired temperature preference. This recipe goes great with my roasted Brussels Sprouts (see recipe in the “sides” section).
Whether you believe gluten is a serious problem or not, we promise you’ll fall in love with our quick and easy home-cooked recipes. One of life’s greatest pleasures is food; now, you can enjoy this pleasure guilt-free.