The cookbook companion to the groundbreaking The Wahls Protocol, featuring delicious, nutritionally dense recipes tailored to each level of the Wahls Paleo Diet.
The Wahls Protocol has become a sensation, transforming the lives of people who suffer from autoimmune disorders. Now, in her highly anticipated follow-up, Dr. Wahls is sharing the essential Paleo-inspired recipes her readers need to reduce and often eliminate their chronic pain, fatigue, brain fog, and other symptoms related to autoimmune problems, neurological diseases, and other chronic conditions, even when physicians have been unable to make a specific diagnosis. Packed with easy-to-prepare meals based on Dr. Wahls’s pioneering therapeutic lifestyle clinic and her clinical research, in a simple format readers can customize to their own needs and preferences, this cookbook features breakfasts, smoothies, skillet meals, soups, wraps, salads, and snacks that are inexpensive to prepare, nourishing, and delicious. With strategies for cooking on a budget, reducing food waste, celebrating the holidays without compromising health, and helpful tips from fellow Wahls Warriors, The Wahls Protocol Cooking for Life will empower readers to make lasting changes and finally reclaim their health.
|Publisher:||Penguin Publishing Group|
|Product dimensions:||7.30(w) x 9.00(h) x 0.80(d)|
About the Author
Terry L. Wahls, M.D., is a clinical professor of medicine at the University of Iowa Carver College of Medicine in Iowa City. She conducts clinical research studying the use of diet and lifestyle interventions in autoimmune and other chronic disease states. Her current clinical trial featuring the Wahls Paleo Diet received the support of the National Multiple Sclerosis Society. She has made it her mission to spread the word about The Wahls Protocol through her TEDx talk; her website, terrywahls.com; the Wahls Foundation; and Wahls Protocol Seminars. Dr. Wahls lives in Iowa City, Iowa, with her wife.
Read an Excerpt
Makes 4 servings
1 cup sliced shiitake mushrooms
½ cup coarsely chopped onion
8 garlic cloves, minced
2 cups chopped red cabbage
4 cups chopped mustard greens
½ cup chopped fresh oregano
2 tbsp ghee
Sriracha or spicy kimchi to taste
TO MAKE: Boil the brats for 10 minutes, then slice them. Heat the ghee in a large skillet or stockpot over medium-high heat. Add the mushrooms, onion, and sliced brats and sauce until the mushrooms are soft and the onions are translucent, 2 to 5 minutes. Add garlic and cook, stirring for 2 minutes. Add the cabbage and cook for 5 minutes more. Remove from the heat and stir in the mustard greens and oregano. Cover and let skillet sit for 2 minutes.
Serve with sriracha or spicy kimchi for an extra kick.
Table of Contents
1 Wahls Protocol Review 11
2 Your Wahls Kitchen and Basic Recipes 23
3 Sensational Smoothies 59
4 Beyond Water: Green Juices, Teas, and Other Beverages 87
5 Grain-Free Granola and Porridge 127
6 Main Course Salads, Side Salads, and Wraps 153
7 Succulent Soups 196
8 Savory Skillets 226
9 Delectable Desserts 263
10 Snacks in a Snap $
11 Wahls Holidays 295
12 Household and Personal Care Recipes 329
Final Words 337
Recipe List 339