Bread?
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HealthyNFit4Life
Posts: 185 Member
Do any of you eat cereal for breakfast? I can't seem to give up my cheerios and wheaties!! Also, is whole wheat bread considered clean? I know there are brands that are more organic than others. Do you eat bread?? My dietician said it's fine.
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Replies
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I think the best option for bread is ezekiel low-sodium. It's a flourless bread and it's really good, especially toasted. All the Ezekiel products are wonderful, in my opinion. They also make a good cereal.
Another good cereal is Kashi Go Lean Crunch Flax/Honey. Take one cup of the cereal, one cup fat-free plain yogurt, and one cup berries; and you have a delicious, healthy parfait.
Oatmeal is also good for breakfast if you want something hot.0 -
Wheat isn't exactly a nutritional powerhouse, but as long as it isn't your only carb source, I don't see the problem.0
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We do eat cereal but not every day.
I eat oatmeal for breakfast M-F at work.
We eat things like crumpets and english muffins (from Whole foods, so very clean eating) on weekends.0 -
I used to eat Kashi, but then I read that their products tested for high levels of GMO's and it disgusted me that they pitch themselves as all organic and healthy. So discouraging.
When I cut out the sugar a few weeks ago I also cut out the cereal. Between the cereal and the milk I was eating a lot of grams of sugar at breakfast and I'd rather "save it" for fruits or veggies.
Here's the link to the Kashi brouhaha:
http://www.huffingtonpost.com/2012/04/27/kashi-gmo-use-controversy_n_1456748.html0 -
Nature's Path makes a really good "Cheerios" type cereal. It tastes better, holds up better in milk and is totally organic. I think it's called whole o's or something...0
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I make my own granola to have on hand on those mornings where I'm dying for cereal.
For bread, we have only been eating sprouted grain stuff: Ezekiel or Silver Hills Big 16. Protein content is so high that it keeps us full, and I suspect our bodies are having an easier time breaking it down.
Any other time I'm making something that involves wheat or grains, I add a little whey and let it sit for a while, a la Nourishing Traditions.0 -
I like gluten free Cinnamon Chex, and Chocolate Chex. There's also gluten free Rice Krispies, and I make rice Krispy treats out of them. As far as bread goes, I eat the Udi's brand, it comes frozen, and I keep it in the freezer and use two pieces at a time, it lasts me quite a while since I don't eat it every day. There are so many substitutes out there, just keep looking and read the Clean Eating magazine for ideas!0
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I bake my own bread. I use whole wheat flour, oat flour and rice flour and 1 whole cup of flax meal. Its great because I know exactly what I'm eating. Also, since it has no perservatives you have to freeze anything that is going to be over 2 days old. I slice my bread and wrap it in freezer paper and then seal it in ziplock baggies so I can have individual slices on demand without having to thaw and refreeze the loaf!0
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Ezekiel cereal with almond milk is delicious!!!!!!!0
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I think it's better we don't use bread (unless the real healthier ones as some of you have mentioned), but if I had to make the healthier move..I go with 100% whole wheat.0
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I make my own breads and a breakfast bar that is loaded with oats and dates and very little flour. I use it in place of oatmeal or cereal with some fruit.0
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I agree Ezekiel bread is the best. I just had an Ezekiel english muffin and I'm full! Normally if I were to eat just a regular white english muffin I would be wanting something more.
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I bake my own with whole wheat flour. It doesn't rise as much as white flour but hey, it tastes pretty damn good, much more satisfying, yum with honey. I also make my own cookies with protein and fibre added. I say get into baking! Once you learn how to "adjust" recipies to make them clean its soooo easy. Plus the house smells nice!
I only have bread occasionally but have a muffin once a day (i find its easaier to control my carb intake that way). Go to www.graciouspantry.com.. she is amazing. I learnt how to bake clean from her.0 -
I bake my own bread. I use whole wheat flour, oat flour and rice flour and 1 whole cup of flax meal. Its great because I know exactly what I'm eating. Also, since it has no perservatives you have to freeze anything that is going to be over 2 days old. I slice my bread and wrap it in freezer paper and then seal it in ziplock baggies so I can have individual slices on demand without having to thaw and refreeze the loaf!
me too!0 -
IF and WHEN I do eat bread, I like it to be sprouted grain (Ezekial... they make english muffins, bread, hot dog buns, etc.), but it's a rare occasion. I don't eat cereal... it's too hard to find any that aren't processed beyond belief here where I live, so I just stick with old-fashioned oatmeal.0
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Can you share the bread recipe?0
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yes, please do share!Can you share the bread recipe?0 -
it takes a bit of kneading and doesn't rise like 'normal' bread, but oh man, with some peanut butter and honey on top, I am in my own little heaven! Oh, its way more filling too. Even my fiance' likes it and he eats only white all the time. It has a beatiful crust and is divine toasted. I freeze it in slices so when I feel like a treat I grab a slice. Being clean with no preservatives, it will go bad within a couple of days.
I also like to spray some olive oil on top before I bake it and add sea salt and garlic granules on the olive oil. Its so yum, it really is gourmet bread!
Clean Eating Breakfast Bread
(Makes 1 loaf)
Ingredients
2 1/2 cups warm water (between 105 – 115 F.)
1 packet active dry yeast
4 cups white whole wheat flour
1 teaspoon sea salt
2 tablespoon olive oil + extra for coating
Directions
Step 1 – combine the water and yeast and set aside to foam.
Step 2 – In a large mixing bowl blend the flour and salt.
Step 3 – Pour the oil into the flour, and then the yeast mixture.
Step 4 – Mix with a wooden spoon until the dough forms, then continue by kneading with your hands for about 5 minutes.
Step 5 – Form the dough into a ball and coat the ball with a small amount of oil. Cover the bowl with a towel and allow to sit in a warm (not hot) environment to rise for 1 hour.
Step 6 – Punch down the dough, and place in an oiled or non-stick bread pan, forming it into the pan.
Step 7 – Cover with a towel and allow to rise for 1 more hour.
Step 8 – Preheat oven to 350 degrees F. (or 180c)
Step 9 – Score the top of the dough if desired. Bake for approximately 30 minutes, or until a knife inserted in the middle of the loaf pulls out clean.
Step 10 – Allow to cool, slice and serve.
Eat and Enjoy!
Nutritional Content
1 serving = 1 slice (1/15 of the loaf)
Calories: 126
Total Fat: 2 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 157 mg
Carbohydrates: 23 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 120 -
Thanks for the recipe. bump.0
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Ezekiel isn't wheat or flour-free, it's made from sprouted whole grains. You can also buy sprouted wheat flour at many grocery stores (Bob's Red Mill brand). I've made bread with it and it's OK - has the same heavier texture as Ezekiel bread. When I started my clean eating I ate a lot of Ezekiel products but then as I lost my carb cravings I just sort of quit eating bread and cereal.0
