Testimony of the Day
“I purchased your 30-day accelerated meal plan package around November and have lost over 35 lbs. (I started cutting out carbs in August by reading your blog) My doctor had warned me about my weight gain so when I saw her in January for routine blood test she was ecstatic about my results, both in my blood numbers and my weight loss. Thank you so very much for all of your shared knowledge! Now, my naturally thin husband and kids are on board…BTW, hubby and 1 son have genetically high cholesterol, looking forward to their blood test results after 6 months on your program! My best friend and her family have purchased your assessment and books and are on their way to great health also! I praise God for you, Maria! Thank you!” – Susan
To get the results fast, click HERE for easy to follow keto-adapted meals.
A year from now, you will thank yourself!
ADHD and WHEAT
Parents who have children with ADHD most often understand they need to cut out the sugar, but grains are often overlooked. Even “sprouted wheat” and “whole grains” are just glucose molecules linked together in long chains; the digestive tract breaks it down into sugar. So a sugary diet and a starchy diet are the same things.
But, let’s get back to wheat. Gluten is the protein found in wheat, rye, barley, and oats. Have you put flour and water together to make your own gooey paste? In Poland, they use this for wallpaper paste. I’m not putting that “gummy” paste in my body; it causes way too much inflammation.
After the digestive tract, the most commonly affected system to be affected by gluten is the nervous system. It is thought that ADHD can be caused by gluten in one of two ways.
The first area addresses the inflammatory changes gluten can cause. A gluten sensitive individual’s immune system responds to the protein gliadin. Unfortunately, that protein is similar in structure to other proteins present in the body, including those of the brain and nerve cells. Cross-reactivity can occur where the immune system “confuses” proteins in the body for the protein gliadin. This is called cellular mimicry and the result is the body attacking its own tissues with inflammation resulting.
When inflammation happens in the brain and nervous system, a variety of symptoms can occur, including ADHD. Research shows us that patients with symptoms involving the nervous system suffer from digestive problems only 13% of the time. This is significant because mainstream medicine equates gluten sensitivity almost exclusively with digestive complaints. Please note, that even though most doctors will dismiss a gluten allergy/sensitivity if you don’t have any digestive issues, this is not true. You can have problems with gluten that show up in other parts of your body, not just the digestive tract. Gluten can attack any organ: thyroid, gallbladder, nervous system, joints (arthritis), cellular membrane (multiple sclerosis), you name it.
In addition to circulation problems, other research looks at the association between gluten sensitivity and its interference with protein absorption. Specifically, the amino acid tryptophan can be deficient, which is essential for brain health. Tryptophan is a protein in the brain responsible for a feeling of well-being and relaxation. A deficiency can be correlated to feelings of ADHD, sleep issues, and anxiety. 90% of serotonin production occurs in the digestive tract. So it makes sense that food might have an effect, either positive or negative, on serotonin production.
Encounters with allergens stimulate the release of serotonin and histamine from mast cells in the body. This increased effect alters arousal, attention, activity, and vigilance. As a result, a highly allergic child can be either quite sluggish or hyperactive, depending upon the system of the allergic reaction. Eliminating all allergens from the diet will eliminate hyperactivity or lethargy and inattention.
So when I tell clients to eat “gluten-free” they often grab all the “gluten-free” pre-packaged foods on the shelf, but that most likely will cause weight gain and slow the healing process in your gut. Rice flour, the common flour substitute in gluten-free products, is higher in calories, higher in carbohydrates, and lower in nutrients than regular flour. It can cause more inflammation in our bodies. So my recommendation is to use make your own healthier options by using almond flour and coconut flour, which are very easy to digest. The healthy fats in nuts actually are nourishing to our brain.
1 1/4 cup cottage cheese
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp Celtic sea salt
PIZZA HUT SPICE MIX:
4 TBS Parmesan cheese
3 TBS garlic powder
1 TBS onion powder
1 TBS oregano
Preheat oven to 400 degrees F. Grease a square baking dish or line a muffin pan with paper baking cups or spray with avocado oil spray (click HERE to find).
In a food processor (click HERE to find the one I love for less than $30!) or a large bowl, mix the cottage cheese, coconut flour, baking powder, eggs, salt, and 1/2 of the Pizza Hut seasoning until very smooth.
Spoon the mixture into the muffin cups 3/4 full, scatter with the remaining spice mix, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature. Makes 9 muffins.
NUTRITIONAL COMPARISON (per serving)
Traditional Cheese Muffin = 304 calories, 14 g fat, 45 g carbs, 1.2 g fiber (43.8 g effective carbs), 10 g protein
“Healthified” Cheese Muffin = 109 calories, 4.6 g fat, 5.2 carbs, 2.2 g fiber (3 effective carbs), 9.6 g protein
Pretty good! My kids were so excited to see breadsticks with their dinner tonight. They tasted almost exactly like the real thing!
Way to be an awesome and educated parent!
I am dairy intolerant would there be a substitute for the cottage cheese? What about the parmesan?
I would try my eggplant breadstick recipe instead. Dairy free and awesome!
I just finished putting these in the oven for my third born’s birthday tonight. He is turning three today and we recently found out he’s been having gluten issues. He loves Pizza Hut breadsticks and hasn’t been able to eat out or have any of his favorite “fun foods” since we found out so I’m hoping these will be a great birthday treat.
Let me know if he likes them!
I made these yesterday and they are GREAT. I love eating them with breakfast. Thanks for sharing this delicious recipe!
I’m so happy you liked it!
These are in the oven right now. I thought they would be nice pair with the gnocchi I just made. They smell delicious; I hope they taste just as good. I put them in a mini muffin tin, so hopefully they’ll be a go-to bite sized snack (unless I totally ruined the recipe…) Thanks, Maria!
Great idea Megan! I bet they are cute too;)
Sadly, I ruined the recipe. These were way too salty. All I had on hand was garlic salt instead of powder, and although I cut that measurement in half, it was WAY too much. My baking spirit was a little crushed, but I will try this again. Other than being too salty, they were very moist 🙂 Definitely a learning experience. Thanks again for your recipes!
Oh!!! Garlic salt would be a bad substitute… Bummer!
Made these muffins, and also made a batch to make 2 pizza crusts….so good! My husband loves them as well. Loved how it held up as pizza crust. Thanks so much!!!
Thanks Becky! I’m so happy you liked the recipe!!!
Kinda lost, this makes the cheese muffins right? What about the breadsticks above-do you have the recipe for those too?
It is the same recipe for both. For bread sticks just put in a pan and cut into strips when done. Muffins, just put in a muffin pan. 🙂
Got ya sounds good mmmm making my list of ingredients in each recipe to go grocery shop 🙂
These were delicious! The boyfriend said they were “excellent!”
Thanks you! 🙂
You called these “mini muffins” in the title of the recipe. I want to verify that the posted nutritional info is for mini muffins and not for regular sized muffins. Thanks. 🙂
Yes, that is per mini muffin. 🙂
These are amazing! First recipe I made – looking forward to making more!
I love these breadsticks, Maria! Thank you!
Thanks! Glad you liked them. 🙂
I made a pan of these today and while I didn’t love them as breadsticks, it made an amazing “crust” for a deep dish pizza.
Thank you for your work. I’m learning lots and having fun exploring this healthful way of eating.
Thank you! 🙂
Maria, would it be a bad idea to substitute the cottage cheese for Romano? I have a big container of Romano just dying to be used, but no cottage cheese. If not, then I will just have to go shopping (ah, bummer). 😀
You could try it. It might be dryer so you might have to add some more liquid (eggs). 🙂
The best pizza crust recipe I’ve tried and we’ve done a lot of them! Kids all loved it.
Thank you! Awesome when the whole family likes it. 🙂
How many servings does this make?
9 servings. Thanks! 🙂
These are very yummy – especially with marinara sauce. I made them in mini muffin tins and the batch made 22 mini muffins. I cooked them for 25 minutes, which is too long. Next time, I’ll start checking at 18 minutes. I also bought the food processor from your link – it’s awesome! Thanks for the recommendation – so affordable! Thanks also for all you do – you are a great cook and blogger (and photographer – photographing food is HARD!). Hugs, Joy
Thanks so much for your kind words! 🙂
Made these and they were decent. Were a little crumbly and dry do you think I should add another egg or how would I go about making them moister and hold together better.
Yes, I would add another egg next time. 🙂
I’m not a big fan of coconut flour. Can I use almond flour in it’s place?
It isn’t a 1-1 conversion. You can use this chart to convert. 🙂
I didn’t have cottage cheese on hand *and* the mister isn’t keen on coconut flour, so I adapted the recipe a bit and reblogged it here to share the healthifiedness :):
I used a mixture of mozerella cheese, sour cream, whipped cream cheese and almond flour to subsitute for the cottage cheese and almond flour.
These were super to dunk in your chili recipe too! 😀 Yes, yes I made your chili too :). This blog is my go to for recipes though I have 3 of your books :). What can I say, its’ easier to look up things online. 🙂 😉
Love your recipes! 🙂 Thank you so much for doing what you do!! ♥ Dawn
Awesome! Thanks! 🙂
Can you use liquid egg whites for any of your bread recipes calling for egg whites?
Yes, that will work if they are 100% whites. 🙂
I don’t have any cottage cheese but I do have some ricotta cheese and some sour cream. Could I substitute the cottage cheese for either of those options?
That should work as a sub for cottage cheese. 🙂