Dr. Brian Foley has helped thousands of people around the Nashville area and other cities in the state of Tennessee. If you are asking yourself any of the following questions, you have come to the right place!
- What is the real cause of belly fat and how do I get rid of it?
- What is the real problem behind a resistant metabolism and sluggish
- Are your hidden food allergies making you fat?
- Why do I exercise and get ZERO results?
- Why do I have a hard time falling asleep and staying asleep?
- Why am I tired all the time?
- When I lose weight, why is it so hard to keep it off?
- Why do I still have thyroid symptoms, but a “normal” blood test?
In addition to the following questions, you will also learn:
Baking Mix for Flaxseed Wrap
Makes 2 cups
2 cups ground golden flaxseeds
1 ½ teaspoon aluminum-free baking powder
1 teaspoon garlic powder
½ teaspoon sea salt
In a bowl whisk together all ingredients. Keep unused portion in the refrigerator
¼ cup Flaxseed Wrap Baking Mix
1 teaspoon coconut oil or olive oil
1 tablespoon water
In a bowl combine all ingredients until a thin pourable dough forms.
Grease a 9” pie plate, pour the mixture into the plate. Use a spatula to empty the bowl. Tilt the plate evenly cover the bottom.
Bake at 375 for 10 minutes in an ovenproof pie plate. Remove the tortilla with a spatula. Fill with your favorite ingredients or store in the refrigerator.
Baking Mix – All purpose Baking Mix
Makes 5 cups
Use this mix for bread and baked goods – rolls, loaf breads, flat-breads, muffins, scones and cookies. Keep unused portions in an air tight container in the refrigerator.
1 cup ground golden flaxseeds
4 cups almond meal/flour
2 teaspoons baking soda
¼ cup coconut flour
1 teaspoon ground psyllium seed (optional)
Whisk together all the ingredients.
Makes 1 loaf – 16 slices
3 cups All-Purpose Baking Mix
½ teaspoon sea salt
5 eggs – separated
1 teaspoon aluminum – free baking powder
1 tablespoon buttermilk, coconut milk or almond milk
¼ cup melted butter or coconut oil
Preheat oven to 350 – lightly grease an 8 ½ by 4 ½ loaf pan.
In food processor combing the baking mix, baking powder and salt. Pulse till well blended then add the egg yolks, coconut oil or butter, and buttermilk, coconut milk, or almond milk. Pulse until blended.
In a bowl with an electric mixer on high speed, beat the eggs whites until soft peaks form. Then pour into the flour mixture and pulse until the egg whites are evenly mixed. (Do not run the food processor at a constant speed). Spread the mixture into the loaf pan and bake for 40minutes, or until a wooden toothpick comes out clean.