I was honored to interview Dr. William Davis for my newest book, Heart of Perfect Health last year. You may have heard of him, as he’s been featured on television programs from CBS This Morning to The Dr. Oz Show .  Dr. Davis is a preventive cardiologist and author of Wheat Belly: Lose the Weight and Find Your Path Back to Health. Since that interview, he has published a companion book which I’d like to strongly recommend you purchase called Wheat Belly Cookbook.

In case you’ve not heard, Dr. Davis’ message is very clear and I quote “Wheat is not the ‘healthy whole grain’ it was pretending to be…..Modern health care, treating millions of people at the cost of hundreds of billions of dollars every year for hypertension, high cholesterol, obesity, arthritis, acid reflux, irritable bowel syndrome, fibromyalgia, migraine headaches, depression, diabetes, various forms of neurological impairment, and on and on, is really treating….wheat consumption.”

Yes, Dr. Davis clearly demonstrates through research, physiology and years of patient testimonials, that wheat is a major contributor to the sad epidemic of obesity and chronic disease that surrounds us every day. And he explains very clearly just how that came about. After our interview, I could think of little else for days!

Did you realize that 2 slices of whole wheat bread can raise blood sugar more than 2 tablespoons of sugar can? That’s the truth. The glycemic index of a Mars candy bar is less than that of whole wheat bread! And the all too common presentation of a “wheat belly” is that accumulation of deep visceral fat around the abdomen, sometimes called “love handles” or a “muffin top” or even the embarrassing appearance of pregnancy when there’s no baby in the oven (seen in men too!).

I’ve been teaching about gluten sensitivity for a long time, and gluten is a primary component of wheat. When I asked Dr. Davis about gluten he first made the point that gluten is only one of the components of wheat that can exert sometimes devastating health effects on humans. He stated “What I am advocating is not only gluten elimination for the gluten sensitive. I am advocating wheat elimination for everyone.” Now that’s a strong position, and one that I have also seen to be crucial once a person makes a serious commitment to restoring their health.

Wheat Belly Cookbook opens with this quote by Gloria Steinem: “The truth will set you free, but first it will piss you off.” Admit it—you’re not enjoying this conversation, even though down deep inside something tells you it may be time for a change. That’s why Dr. Davis’ newest book is for you.

For starters, he recaps the iron-clad research supporting his assertions with his wonderfully clear and amusing writing style. He then introduces you, step by step, to the new choices you can make in both the grocery store and the kitchen in order to successfully transition to a wheat-free lifestyle (even suggesting specific products). Upon entering the Recipe section, you’ll find dishes you love that are simple to create (even pizza!). I shared his Basic Biscuit recipe with you recently in my newsletter.

Today I thought you might enjoy his “Kid-Friendly” Chocolate Chip Cookies. Wheat Belly Cookbook offers so many easy, delicious heart healthy recipes that you’ll kick that old demon wheat to the curb! It’s really possible to feed yourself and your family and be both happy and healthy!

“Kid-Friendly” CHOCOLATE CHIP COOKIES

PREP TIME: 10 MINUTES / TOTAL TIME: 35 MINUTES

Makes 30 cookies

• 4 cups almond meal/flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 4 eggs
• ½ cup butter or coconut oil, melted
• ½ cup sour cream or coconut milk
• 2 teaspoons vanilla extract
• ½ teaspoon liquid stevia
• 10 ounces bittersweet or dark chocolate chips

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the almond meal/flour, baking soda, and salt.

In a small bowl, whisk together the eggs, butter or coconut oil, sour cream or coconut milk, vanilla, and stevia. Stir into the flour mixture just until combined. Stir in the chips.

Drop by heaping tablespoons onto the baking sheet. Using a spoon or glass, press each cookies to ½” thickness.

Bake for 25 minutes, or until the edges are lightly browned. Remove to a rack to cool completely.

PER SERVING: 176 calories, 5 g protein, 8 g carbohydrates, 15 g total fat, 5 g saturated fat, 2 g fiber, 80 mg sodium – and 1.2 teaspoons of sugar per cookie (or considerably less), depending on the type of chocolate chips you include. Many more tips can be found within Wheat Belly Cookbook.