Bread

These Are the Breads That a Nutritionist Eats at Home/Information Share

a bottle of water on a table: These Are the Breads That a Nutritionist Eats at Home

Healthiest Breads
Here are five breads that meet this criteria. Look for them on the shelves of your local grocery store.
Dave’s Killer Bread Thin-Sliced 21 Whole Grains and Seeds*#
With lots of great taste and texture, this slice is one of the healthiest slices you can buy.
Per Slice: 60 calories, 1g fat (0 g sat fat), 12g carbs, 3g sugar, 3g fiber, 3g protein
Ezekiel 4:9 Sprouted Whole Grain Bread
Fiber- and nutrient-rich sprouted grains, lentils, and soybeans make this a best bet.
Per Slice: 80 calories, .5g fat (0g sat fat), 15g carbs, 0g sugar, 3g fiber, 4g protein
Oroweat 100% Whole Wheat
Each of these wholesome slices will provide the foundation for a healthier sandwich.
Per Slice: 90 calories, 1g fat (0g sat fat), 18g carbs, 3g sugars, 2g fiber, 4g protein
The Baker 9-Grain Bread
A substantial slice made from a variety of wholesome grains like whole wheat, rye, oats, spelt millet, and more to provide a great taste and texture.
Per Slice: 100 calories, 1.5g fat (0g sat fat), 18g carbs, 0g sugars, 3g fiber, 4g protein
Roman Meal 100% Whole Wheat
A whole-grain packed slice that will help crush your cravings.
Per Slice: 100 calories, 1.5g fat (0g sat fat), 10g carbs, 3g sugar, 3g fiber, 5g protein
*Non-GMO Project Verified
#Certified Organic

Look for breads that are made of whole grains and offer:
No more than 110 calories per serving
At least 2 grams fiber
No more than 4 grams (1 tsp.) sugar
3 or more grams of protein
Zero grams of saturated fat

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Chocolate Chip Zucchini Bread Waffles/recipe share

 

 

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Chocolate Chip Zucchini Bread Waffles

Ingredients
• 3 large eggs
• 2 cups grated zucchini, unpeeled (about 2 small)
• 1.5 cups cassava flour
• 1/3 cup finely diced pitted dates
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• a pinch or two of nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 tablespoons softened butter or ghee
• 1/3 cup raw honey
• 1/2 cup chopped pecans
• 2 ounces chopped 72% dark chocolate

Directions
Preheat your waffle iron.
Whisk eggs until frothy. Add remaining ingredients except for the pecans and dark chocolate. Fold them into the already blended batter at the end. This “batter” is not runny like traditional waffle batters.
Scoop three ice cream scoops of batter per waffle. Let cook for 2-3 minutes depending on how hot your waffle iron gets and whether it is a shallow waffle or a Belgium waffle. The waffle should have a light-medium browning.
Serve with pure maple syrup and a refreshing SUNRISE SMOOTHIE!
Enjoy!

Pull Apart Bacon Bread!/Recipe Share

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Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix
Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9×5-in. oval on a parchment paper-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.
Nutrition Facts
1 serving: 149 calories, 6g fat (2g saturated fat), 8mg cholesterol, 621mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 6g protein.
Originally published as Pull-Apart Bacon Bread in Quick Cooking July/August 2001

https://www.tasteofhome.com/recipes/pull-apart-bacon-bread/

Appetizer Tomato Cheese Bread

Appetizer Tomato Cheese Bread

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Ingredients

  • 2 tablespoons butter
  • 1 medium onion, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • Pinch rubbed sage
  • 2 cups biscuit/baking mix
  • 2/3 cup whole milk
  • 3 medium tomatoes, cut into 1/4-inch slices
  • Paprika
View Recipe
https://static.foodity.com/shopping-tools/tasteofhome/static/2.30.0-rc.27_tasteofhome-1.2.8/ext-component.html#id=f8d0b454-178d-4ce5-a43b-c9e5d3f86983&masterId=a4ee3f88-6706-40bc-bf5c-b4500f0b9de7&type=recipe-details-container&resourceId=7833

Directions

  • In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside.
  • In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly for 10-12 times. Pat into a greased 13×9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika.
  • Bake at 400° for 25 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts

1 piece: 209 calories, 14g fat (6g saturated fat), 26mg cholesterol, 521mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 5g protein.

Originally published as Appetizer Tomato Cheese Bread in Country Woman July/August 1988

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