Originally posted by Dr. Davis on 2015-11-07
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
PCM forum Index
of WB Blog articles.
Foods made for dippin’
Belly Chili Sesame Seed Crackers
Dipping foods into various dips and sauces surely ranks among the favorite ways to enjoy food: dipping chips into salsa, crackers into cheese, shrimp into cocktail sauce, etc.
So how do we go about resuming our dipping habits sans wheat and grains? Here are some ideas for foods to use for dipping, healthy choices that contain no wheat or grains and provide limited exposure to carbohydrates, while remaining otherwise healthy. And coming soon: What to dip into–the part that really helps spice things up.
Asparagus stalks, steamed, roasted, or grilled
Bell peppers, raw, grilled, sliced
Eggplant, grilled or roasted, sliced
Mushrooms, raw, roasted, grilled
Pickled cucumbers, asparagus, green beans
Portabella mushrooms (roasted or raw)
Zuccini, grilled or roasted
Crackers and breads
Flackers (flaxseed crackers)
Wheat Belly Chili Sesame Crackers (and crackers prepared from Wheat Belly Cookbook recipes)
Pita chips (from Wheat Belly 30-Minute Cookbook)
Wheat Belly Focaccia Bread dipped into extra-virgin olive oil with Kosher salt
Dark chocolate (85% cocoa or greater) into peanut, almond, hazelnut, or sunflower seed butters
Scones, e.g., Rosemary Sun-Dried Tomato Scones or prepared from Wheat Belly Cookbook recipes
Beef, pork, chicken, baked, sautéed, grilled, cubed or sliced (use toothpicks)
Meatballs–beef, pork, turkey, chicken, lamb
Shrimp, boiled, broiled, grilled
While it’s easy to dip into commercially-prepared onion dip, cocktail sauces, guacamole and others dips/sauces, they have potential for inadvertent exposures to unhealthy ingredients. So recipes to create clean, healthy, wheat/grain-free versions will be coming in future. In the meantime, just check your ingredient labels and choose your dips and sauces carefully.