The Best Wahls Diet Recipes:
Wahls diet recipes are often tricky to find. Wahls diet recipes can be close to paleo, but also slightly different, here are some of the best we've found!
(From The Walls Protocol Cooking for Life)
This is one of the most popular recipes from The Wahls Protocol, so I felt it would be nice to include it in The Wahls Protocol Cooking for Life with an added variation for white fudge. Wahls Fudge tastes like an indulgent, sweet treat but it’s much more nutritionally dance than candy, parties, or other sweet desserts.
In my house, Wahls Fudge makes any day feel like a holiday! Wahls Fudge is calorically dense, so it’s excellent for those who are losing too much weight. If you are trying to lose weight, enjoy it sparingly.
- 1 cup coconut oil
- 1 medium avocado, pitted and peeled
- 1 cup walnuts, preferably sprouted
- 1 cup raisins
- ½ cup dried unsweetened coconut
- 1 tsp unsweetened cocoa powder
1. Combine all the ingredients in a food processor.
2. Process until smooth, then press the mixture into an 8x8-inch glass baking dish and refrigerate or place in a freezer for 30 minutes to firm up the fudge.
3. Cut into 20 squares and enjoy. I usually store it in the refrigerator so it stays firm.
4. The fudge keeps for about three days, but it rarely lasts that long.
Mexican Chocolate Variation: Add 1 teaspoon ground cinnamon for a Mexican Chocolate flavor.
White Chocolate Variation: The avocado is optional for the variation. Omit the cocoa powder. Add 1 teaspoon vanilla extract or 1/4 teaspoon vanilla bean seeds. Swap raisins for golden raisins.
Wahls Diet Blueberry - Beet - Ginger Smoothie:
- 1⁄2 cup beet, raw, pieces
- 1⁄2 cup mango, sliced
- 1⁄2 cup blueberries, frozen, unsweetened
- 1⁄2 tsp ginger root, sliced
- 1 cup soy milk, unsweetened, organic, with added calcium and vitamin D
- 1 tbsp nutritional yeast
- Water/ice as desired
Baked Soaked Oatmeal:
- 1 1/4 cup plain yogurt (or sour cream or cultured buttermilk)
- 2 cups old fashioned rolled oats
- 1/3 cup coconut oil or butter, melted
- 2 eggs
- 1/4 whole cane sugar (or 2 tablespoons real maple syrup or 2 tablespoons honey)
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
Mix the yogurt and oats together in a container with a lid (or a bowl and covered with plastic wrap) and set in a warm place or on the counter overnight for 8-24 hours. I like to use a Pyrex dish with glass lid that we inherited from Jeff's grandma. It is a good idea to choose a dish that can hold at least four cups so you can mix the additional ingredients in the same bowl in the morning.
The next morning, preheat the oven to 350 degrees.
Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan.
To the soaked oat mixture add the melted coconut oil or butter, eggs, sugar, vanilla, salt and baking soda. Using a sturdy spoon or spatula mix it all together. It will be quite thick.
Poor the batter into the greased pan. Bake for 25 to 30 minutes or until the edges start to brown.
Serve with cream, milk, fresh fruit, or nuts. We've been eating it with the last of the 2012 frozen strawberries.
Makes four large (my husband size) servings or eight smaller (me sized) servings.
This recipe also cuts in half or doubles easily. Leftovers can be stored at room temperature in an airtight container for up to three days.
h/t | foyupdate.blogspot.com
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