Wow! And I’m not just playing on the title here. I initially picked up this book for a quick glance-through, meaning to use the already published reviews and the back-of-the-book blurb for a brief mention of the book on this site. But I just couldn’t put it down! Michelle Snow (author of Gluten-Free Food Storage: It’s In The Bag and It’s In The Bag: A New Approach to Food Storage with her husband) is a clear and informative writer. I wanted to find out what she discovered. Her journey to solve her own gastro intestinal problems led her on a quest to find a healthy lifestyle that can work for anyone – hopefully even me!
After discovering that common diet plans didn’t help her health, Michelle turned to studying what the world’s major religions had to say about eating healthy. She discovered that almost every major religion had something to say about it – and there were no contradictions. Her findings, along with a description of her journey on the W.O.W. Diet, are found in this book. She includes several gluten-free and vegetarian recipes as well.
No matter what health symptoms you might be dealing with, this lifestyle change is practically guaranteed to help you. The W.O.W. Diet isn’t a “lose-weight-quick” scheme – it’s a healthier lifestyle for increased happiness. Michelle discusses the health advice from the following religions:
- Seventh-Day Adventist
- Latter-day Saint (“Mormon”)
Her findings after studying the healthy eating habits of these religions motivated her to develop a diet after God’s plan. After all, why wouldn’t the Creator of the world know exactly what’s best for our bodies?
My own health issues have restricted me to a diet very similar to the one recommended in this book (though not totally as healthy) for much of my life. I’ve been a vegetarian for all of my 25 years, and try my best to avoid too much of the sugary sweet delicacies we are all so fond of – even if trying my best doesn’t always mean great success. After reading The W.O.W. Diet (in just a couple of hours; it’s a quick read), I’m motivated to remove the rest of the unhealthy foods from my diet and start looking and feeling as good as Michelle does now!
I’ve already got my copy. Click here to get yours!
Also available from:
Sample Recipes from The W.O.W. Diet:
Stuffed Bell Peppers (gluten-free)
Â½ cup yellow onion, chopped
2 tsp. minced garlic
Â½ cup celery, sliced
2 Tbsp. oil
2 cups cooked quinoa
1 cup jicama
Â½ cup cilantro, chopped
4 bell peppers
1 cup Chipotle Sauce (below)
4 parsley sprigs, chopped
Preheat oven to 350Â°F. In a small saucepan, cook onions, garlic,and celery in oil until tender. In a large bowl, mix onions, garlic, and celery with quinoa and jicama. Remove tops from bell peppers and scrape out seeds and membranes until hollow. Fill bell pepper with quinoa filling. Place bell peppers upright in a 9 x 9 pan and bake at 350Â° for 35-40 minutes. Place¼ cup Chipotle Sauce in the center of a dinner plate and sprinkle with fresh chopped parsley. Carefully place stuffed bell pepper in the center of the sauce and serve.
Chipotle Sauce (gluten-free)
3 chipotle peppers in adobo sauce
Â¼ cup plain yogurt
1 lime, juiced
Place all ingredients in blender and process until smooth. Refrigerate in an airtight container.
Lemon Asparagus Soup
1 pound asparagus cut into 1-inch pieces
3 Tbsp. butter
1 medium onion, chopped
Â¼ tsp. crushed garlic
Â¼ cup flour
â…“ cup freshly squeezed lemon juice
1 tsp. ground coriander seed
Â½ tsp. ground allspice
2 cups milk
4 cups vegetable broth
Â½ cup chopped watercress
In a medium pot, place prepared asparagus in broth and boil until tender. In a large skillet, saute butter, onions, and garlic until onions are tender. Remove from heat and stir in flour. Once flour, garlic, and onions have formed a paste, add broth from asparagus, lemon juice, and spices. Return pot to burner and stir until mixture is the consistency of gravy. Pour mixture and milk into a food processor and blend until smooth. Add watercress and simmer for 5 minutes. Add reserved asparagus to soup before serving.