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Raspberry Chocolate Cheesecake

Prep Time: 20 minutes

Total Time: 3 hours + cooling time

Makes 16 Servings

I used a basic cheesecake recipe with a few modifications: I added ingredients to make a thin layer of dark chocolate that provided a nice added dimension to the raspberry cheesecake filling. This is a bit more complicated than my usual simple recipes, but it was worth watching my wife really enjoy the rich taste after she blew out the candles.



  • 1 1/2 cups ground pecans or walnuts
  • 4 tablespoons butter or coconut oil, melted
  • 2 teaspoons xylitol or 1 drop liquid stevia to desired sweetness
  • 2 teaspoons unsweetened cocoa powder


  • 16 ounces cream cheese, at room temperature
  • 3/4 cup sour cream
  • 3 eggs
  • 1 tablespoon vanilla extract 1/2 cup xylitol or 1/4 teaspoon liquid stevia or to desired sweetness
  • 1 1/4 cups fresh or frozen sugar-free raspberries, pureed and strained
  • 1/4 cup raspberries for garnish


  • 1/4 cup bittersweet (85% cacao) chocolate chips
  • 2 tablespoons butter
  • 1 teaspoon milk or half-and-half


  1. Preheat the oven to 350°F.
  2. To make the crust: In a large bowl, stir together the nuts, butter or oil, xylitol or stevia, and cocoa. Press onto the bottom of a 9” spring form pan.
  3. Bake for 10 minutes, or until browned around the edges. Set aside.
  4. To make the filling: In a large bowl and using an electric mixer on medium speed, beat the cheese, sour cream, eggs, vanilla, and xylitol or stevia until smooth. Stir in the pureed raspberries.
  5. Pour in the crust.
  6. Bake for 40 minutes, or until a knife inserted in the center comes out clean. Cool completely on a rack. Refrigerate until ready to serve. Remove from the spring form pan and place on a serving dish. Glaze.
  7. To make the glaze: In a small microwaveable bowl, microwave the chocolate chips and butter on high power for 15 seconds. Stir until smooth, microwaving again if necessary until melted and smooth. Stir in the milk or half-and-half. Drizzle over the cooled cake. Refrigerate for 30 minutes, or until the glaze is set. Garnish with raspberries, if desired.

Recipe Source: Wheat Belly Cookbook by William Davis

Cream of Broccoli Soup

Prep Time: 15 minutes

Total Time: 50 minutes

Makes 4 Servings

Sure, there’s comfort food in this wheat-free lifestyle! Here’s a wheat-free, dairy-free version of Cream of Broccoli Soup. The use of coconut milk and coconut flour, rather than the usual wheat flour, cornstarch, or evaporated milk, slashes carbohydrate and sugar content but makes no sacrifice to the taste.


  • 1 pound broccoli
  • 1 tablespoon butter or coconut oil
  • 1 leek, sliced (white part only)
  • 1 rib celery, sliced
  • 4 cups chicken broth
  • 2 cups carton-variety coconut milk, divided
  • 1 1/2 tablespoons coconut flour
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried


  1. Cut the broccoli into florets and set aside. Trim and discard the tough, fibrous skin from the stems. Coarsely chop the stems and set aside.
  2. In a medium saucepan over medium-low heat, heat the butter or oil. Cook the leek and celery, stirring occasionally, for 8 minutes, or until the leek is soft. Add the broccoli stems and broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Add the broccoli florets and simmer for 10 minutes.
  3. Transfer the mixture to a blender or food processor. Puree until smooth. Return to the saucepan and increase the heat to medium.
  4. Meanwhile, in a small bowl, whisk together 1/4 cup of the coconut milk and the coconut flour until smooth. Slowly add to the broccoli mixture, stirring constantly. Stir in the remaining 1 3/4 cups coconut milk and the thyme. Cook, stirring, for 3 minutes, or until thickened.

Recipe Source: Wheat Belly Cookbook by William Davis

Teriyaki Meatballs

Prep Time: 20 minutes

Total Time: 40 minutes

Yield: 10 servings

Teriyaki Meatballs serve as a great standalone appetizer, a side dish alongside some vegetables, or a topper to a vegetable stir-fry that includes shiitake mushrooms and a side of cauliflower “rice”. Beef or pork works equally well in place of the turkey.


  • 1/3 cup wheat-free soy sauce
  • 2 tablespoons mirin (sweet Japanese rice wine) or medium-dry sherry
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons minced fresh ginger, divided
  • 2 tablespoons xylitol or 8 drops liquid stevia or to desired sweetness
  • 1 teaspoon dark sesame oil
  • 1 pound lean ground turkey
  • 1/4 cup ground flax seeds
  • 1 egg
  • 1 clove garlic, minced
  • 1/4 teaspoon sea salt


  1. In a medium saucepan, combine the soy sauce, mirin or sherry, vinegar, 1 1/2 tablespoons of the ginger, and the xylitol or stevia and heat over medium heat. Simmer for 10 minutes, or until reduced to about 1/2 cup. Stir in the sesame oil.
  2. Meanwhile, preheat the oven to 400°F. Coat a broiler pan with cooking spray.
  3. In a large bowl, combine the turkey, flax seeds, egg, garlic, salt, and the remaining 1 tablespoon ginger. Shape into approximately twenty 2” meatballs and place on the pan.
  4. Bake for 15 minutes, turning once, or until no longer pink. Transfer to the saucepan with the sauce. Cover and cook for 5 minutes, or until the flavors are blended.

Recipe Source: Wheat Belly Cookbook by William Davis

Paleo Almond Chicken Fingers

Prep time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Yield: Serves 4


  • 1 lb boneless, skinless chicken breasts
  • 1 cup almond meal
  • 1 tbsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 eggs, lightly beaten
  • Olive oil cooking spray


  1. Preheat oven to 375°F.
  2. Slice chicken breasts into long strips, 1-2” wide.
  3. Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt.
  4. Dredge each piece of chicken in egg and then coat with almond spice mixture.
  5. Place in a cookie sheet greased with cooking spray.
  6. Repeat with all chicken pieces.
  7. Bake for 20-25 minutes, until golden.
  8. Serve!

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