Bread?

Health is relative. There's nothing inherently unhealthy about a baguette. That said, if you find that it's more calorie-dense than you'd like, then I'm sure there are lower calorie options. When I make my sandwiches, I usually look for a bread that will hold up to the contents of the sandwich without falling apart in the range of 110 (ish) calories per slice. This frequently means I end up with some sort of whole grain bread; the whole grains seem to give the bread more structure.

I should mention that I love bread, but I eat a lot less of it now! I keep it in the freezer and take out one slice at a time. By reducing my portions, I can indulge in favorites. Does anyone else have a Cob's Bread bakery near them? The Chia bread is divine. I also like Pumpernickel.

I love bread. My faves are Ezekiel brands or Alvarado St. Bakery brands. Stick to your favorites or branch out. Acg67 said it best. Stick to your faves and try smaller portions.

High fiber breads are usually lower in calories but for the most part all breads are similar in calories. Lower calories breads are usually just lower in weight as well.

Anything gluten free

I like flat out flatbread wraps in the multigrain. 8 g of fiber with 100 calories. I use those instead of tortillas or sandwich bread. My other go-to is Light Multi-grain English Muffins. Also 8g fiber and 100 calories. I use those as hamburger buns. My son likes to put chicken salad on a toasted English Muffin.

What about trying to wrap in in a lettuce leaf. Iceberg or Romaine are my favorite. I fine I can have more of the tuna salad and still have it be less calories. Plus it cuts out most of the carbs.

janiceesmith12 wrote: »

I like flat out flatbread wraps in the multigrain. 8 g of fiber with 100 calories. I use those instead of tortillas or sandwich bread. My other go-to is Light Multi-grain English Muffins. Also 8g fiber and 100 calories. I use those as hamburger buns. My son likes to put chicken salad on a toasted English Muffin.

Careful on giving children the whole wheat or light multi grain English muffins. They have artificial sweetener in them. For a better option use the English muffins from Trader Joe's, Whole Foods or Bay's brand (found at Target). They do have to be kept in the fridge due though (but that's a good thing)

Here's the list of what's in the light multi grain:

UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, MODIFIED FOOD STARCH, YEAST, WHEAT GLUTEN, FIBER (CELLULOSE AND/OR SOY), POLYDEXTROSE, FARINA, CORNMEAL, TOASTED CORN GERM, NATURAL FLAVOR, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID, POTASSIUM SORBATE), SALT, CRACKED WHEAT, RYE, GRAIN VINEGAR, WHEY, DATEM, LEAVENING (MONOCALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, BAKING SODA), MALT EXTRACT, GROUND CORN, SOYBEAN OIL, DEXTROSE, CELLULOSE GUM, BROWN RICE, OATS, MONO- AND DIGLYCERIDES, XANTHAN GUM, ETHOXYLATED MONO- AND DIGLYCERIDES, SOYBEANS, TRITICALE, BARLEY, FLAXSEED, MILLET, SUCRALOSE, SODIUM STEAROYL LACTYLATE, SOY FLOUR, NONFAT MILK.

I love love LOVE bread and one of my biggest sources of temptation is that bread and butter basket on the table at most restaurants. I've been trying really hard to Just Say No, because I know how quickly the calories add up. But, man oh man, there's nothing like hot freshly baked baguette and good raw milk local cheese.

Having said that: Whole grain bread (not multigrain, actual whole grain) is just as calorie-rich, but the calories are healthier because the carbs are more complex, richer in fibre, and will keep you feeling full longer. I've been making the switch gradually from white to whole wheat breads, pastas, flour, etc. In most cases it tastes just as good.