This is my breakfast this morning; a one egg omelet with tomato, cheese, and basil; sausage, and toast. The bread used for my toast is from ThinSlimFoods, who makes a zero carb bread. It is not the best tasting bread in the world, but it does serve a psychological purpose. I don’t quite understand why I feel incomplete if I haven’t had toast with breakfast, but this bread does the trick. Each slice contains 7 carbs, 7 grams of fiber, and 7 grams of protein. Here is what the company has to say about their product..
ThinSlim Foods revolutionary Love-The-Taste Low Carb Breads and Buns are only 0g net carbs per slice or 1/2 bun and are suitable for ketogenic diets.
Unlike traditional high carb breads and high calorie breads, made from fast digesting white flour and other unhealthy ingredients, ThinSlim Foods Low Carb Breads and Low Calorie Breads are super low in calories, even lower in carbohydrates, and contain very slowly digesting ingredients that help fuel fat loss by keeping blood sugar levels in check.
We guarantee they will not spike blood sugar levels and we guarantee you will enjoy the taste!
Start your morning off right, make a sandwich fit your plan, or munch on toast all day long! With this outstanding line of bread, you might just be able to, “Have it all.”
You can check out some of their products on their website here: ThinSlimFoods. I haven’t tried all of the products yet. It is a little more expensive. But it is worth it to have my toast in the morning. I have also been using only one egg for breakfast now. I don’t know why, but it is hard to eat more than one in the morning now. I think it is because of the medicine I am on (Trulicity). It causes some nausea and lack of appetite. In the end that could be a good thing I guess.
This is one of the first quick breads we learned at The Culinary Institute of Charleston. If you like cornbread, you will like these muffins. You might not even be able to wait for the rest of dinner to be done.
Note: all measurements are by weight. You need a food scale.
6 oz cornmeal
6 oz ap flour
1.5 oz granulated sugar
0.2 oz baking powder
2 grams baking soda
3 grams of salt
3 eggs (approx 5 oz)
12 oz buttermilk
4 oz canola oil
3 oz corn kernels
3 oz cheddar cheese
3 oz cooked bacon, chopped
1/2 oz fresh chives
1. Accurately measure all ingredients (mise en place)
2. Sift the cornmeal, flour, sugar, baking powder, baking soda, and salt together.
3. In a separate bowl, whisk the eggs until completely smooth. Add the buttermilk, canola oil until combined.
4. Add the liquid ingredient to the dry ingredients. Stir until just combined.
5. Gently fold in the corn kernels, cheddar, bacon and (optional) chives. Do not over mix.
6. Portion into lined muffin pans with a scoop. filling them 3/4 of the way full.
7. Bake at 375º until the center of the muffins bounces back when lightly pressed, approximately 20-25 minutes.
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At least it’s a version of Cuban bread. I got this one from Chef John’s Foodwishes.com. I made this the other day and it is pretty good. It makes good toast. And of course, it makes good sandwiches, which is the reason Chef John made it, his Cuban Sandwich. If you’d like to see the video go to Cuban Bread – Commence Operation Cubano Sandwich.
For the starter:
1/2 cup warm water
1/2 cup flour
1/2 teaspoon dry active yeast
For the dough:
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
3 tablespoons lard (I used butter)
2 teaspoons fine salt
3 cups flour, or as needed (I used 1 1/2 cup all-purpose flour
and 1 1/2 cups bread flour)
A spray bottle to spray tops of loaves with water
For the starter:
Mix warm water (105ºF) and yeast in a bowl. Add flour and mix well. Cover and save overnight in the refrigerator.
For the Dough:
1. Mix dry yeast, sugar, warm water and let stand for 15 minutes.
2. Add starter from the day before (reserve 1/4 cup if you want to keep your starter going), plus the lard, salt, & flour a little at a time (about a cup). No more than the 3 cups
3. Knead until slightly tacky and spongy (either by hand or a mixer with dough hook.
4. Place in an oil bowl and place in a warm spot for about 2 hours, or until doubled in size.
5. On a floured surface knock down the dough, shape into a rectangle and divide in half.
6. Shape each piece into rectangles, then roll into loaves, press to slightly flatten.
7. Transfer to cornmeal-lined baking sheet. Use parchment paper.
8. Dust lightly with flour, cover with a light dry towel and allow to bench rest for 1.5-2 hours, or until doubled in size.
9. Score the loaves right down the middle, add a light spray of water to help make a good crust, and bake at 400º F for about 20 minutes or until golden brown. You may rotate loaves about half way through.
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