WEB EXTRA: Barb and Bob Wood’s recipes for “living well” with Alzheimer’s

WETM Special Reports

Horseheads couple Barb and Bob Wood have been battling Alzheimer’s for 6 years now.

Barb is not only Bob’s loving wife, she is now his full-time caregiver. 

Rather than reacting his diagnosis with devastation, the pair chose to take matters into their own hands and confront the disease head-on. They completely altered their lifestyle, including their diet. 

Barb and Bob spend a lot of time cooking healthy, creative dishes together. They shared a few of their favorite recipes with us:

Coconut Flour Sweet Biscuits

Blend 6 large eggs. Soak 1/2 cup ground chia seeds in 1/2 cup warm water then add to blender. Add one tsp vanilla, one tsp almond extract, one ripe banana cut in chunks and 1/4 cup coconut oil melted. Blend. Add 1 cup coconut flour, 1/2 cup almond flour, 2 tsp baking powder, one tsp nutmeg and one tsp cinnamon. Add a small amount almond/coconut milk. Then blend. Add more almond/ coconut milk as needed until consistency of biscuit dough. Make 12 round and flat piles on one cookie sheet covered with parchment paper. Bake at 350 about 30 minutes. Check with toothpick. Serve with low sugar jam or apple butter. Delicious and healthy

Buckwheat Crepes

Blend six eggs. Add two cups buckwheat flour and one cup almond flour, one tbs flaxseed meal, one tbs avocado or olive oil and unsweetened almond or coconut almond milk until you have a thin batter. This will make savory crepes to use with scrambled eggs stuffed in them. To make sweet crepes add a small amount of stevia or monk fruit and cinnamon and nutmeg. You can also add grated orange or lemon peel.

If possible use a non stick crepe pan but a small nonstick fry pan can be used. Spread a small amount olive oil in the pan. Pour 1/4 cup batter into the pan quickly swirling the batter so that it spreads and fills the bottom of the pan. Cook on medium heat until bubbles form on top and use a spatula to turn it over and finish cooking it. Take the pan off the heat for a moment to cool it slightly then add a new 1/4 cup batter swirling it quickly. You don’t need to oil the pan again. Stuff savory crepes with scrambled eggs and sausage or bacon. Stuff sweet crepes with homemade blueberry sauce, almond or coconut milk yogurt, fresh strawberries or cinnamon fried apples.

Cranberry Orange Scones

In large bowl whisk 1 3/4 cups almond flour, 1/4 tsp sea salt, 1 tsp baking soda, 1/4 cup arrowroot, 1/2 cup tiger nut flour, 1/3 cup coconut flour, 1/4 cup hemp or other protein powder. Add 1 cup fresh cranberries, stir. In small bowl Add juice of one orange and orange zest. 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1 tsp vanilla, two eggs. Whisk. Pour into dry flours. Mix. Add a little almond milk if too stiff. Bake in buttered iron fry pan at 350 degrees about 30 minutes.

Fantastic Fast English Muffins

In medium size bowl whisk 4 extra large eggs. Add 3 tsp melted coconut oil, 3 tbs olive oil and 6 tbs softened almond butter. Stir until smooth. Add 4 tbs coconut floor and 4tbs Protein powder, and one tsp baking powder. Stir until smooth adding almond or almond/coconut unsweetened milk as needed to make a thick but smooth batter. Grease 4 large coffee mugs and divide the batter evenly in the mugs. Place all mugs in microwave and cook for 4-5 minutes until done. Let cool slightly then use a knife to go around the muffins loosening them. Turn out onto a plate. Carefully slice Muffins in halves horizontally. Fry the halves in frypan with olive oil or butter until lightly brown on both sides and slightly crisp. Serve with low sugar jam or grape butter or almond butter. Add freeze dried blueberries to the batter if desired.

Can use for egg sandwich with egg and bacon and even cheese, chives, spinach between two halves.

GINGER BREAD Muffins

INGREDIENTS

⅔ cup molasses

1/3 cup maple syrup

8 eggs

1/2 cup almond milk

2 tsp vanilla

1 banana

⅓ cup coconut oil, melted

1 cup almond flour

1 cup coconut flour

2/3 cup gluten free oatmeal

1 tsp baking soda

1 1/2 tsp baking powder

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

1 tsp nutmeg

1 tsp orange zest

INSTRUCTIONS

Preheat your oven to 350 F

Beat eggs in blender

Blend in molasses, maple syrup, milk, vanilla and coconut oil.

Add the almond flour, coconut flour, spices and baking soda and baking powder. Can add walnuts or other nuts and raisins if desired.

Pour the mixture into greased muffin tins.

Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool before taking out.

Silver dollar coconut pancakes

Blend 8 eggs in blender for two minutes. Add 2 cups unsweetened almond or coconut almond milk and two tsp vanilla. Add one banana. Blend. Add Small amount of Stevia or monk fruit sweeteners or honey. Add one cup coconut flour, 1/2 cup almond flour, 1/2 cup vanilla protein powder, 2 tsp baking soda. Blend. Add splash of apple cider vinegar. Blend. Add splash of walnut oil. Add more flour or coconut milk if needed to get a pancake batter consistency. Fry as small silver dollars in coconut oil. Serve with homemade blueberry sauce. (Large bag of frozen organic blueberries simmered with juice of one lemon and two tbs maple syrup and two tsp cinnamon.)

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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