Julian Bakery’s Smart Carb #1 Bread takes the fear out of having sandwiches on a low carb diet, as it nets at only 1 carb!!
You can have your bread and eat it too. With only 1 carb per slice of Smart Carb #1 Bread, you can afford to add more ingredients to your sandwiches.
Smart Carb #1 Bread is sprouted, high in protein, unsweetened and extremely flavorful. It is Julian Bakery’s most popular bread. It is fabulous for diabetics, all weight release plans and healthy heart plans.
Smart Carb #1 Bread is made with whole grains, bean, seeds of Kamut®, spelt, wheat, rye, millet, lentils, eggs, soy protein, flax, sesame, quinoa, amaranth, wheat gluten, 7 grain flakes, oat bran, sea salt and yeast.
I love hot, open-faced sandwiches for breakfast, lunch or dinner. One of my favorites is spinach, egg and cheese. I’ll write a little “how to” below if you want to try it.
1 Farm Fresh Egg
Splash of Low Fat Milk
Fresh Spinach (rinsed and patted dry with paper towels)
½ Cube Butter
1 Slice Julian Bakery’s Smart Carb #1 Bread
2 Tablespoons Feta Cheese
Place a dab of butter in a non-stick skillet and preheat until the butter melts.
Grab a couple handfuls of spinach and tear in large, bite-sized pieces. Place in heated skillet and cook over medium heat just until spinach is wilted and hot. If you leave it in the skillet too long, it just shrivels up and disappears. Set spinach aside on a warm plate. (All you have to do is run hot water over the plate to get it warm – you don’t need a warming oven.)
Next, add another dab of butter to the skillet ‘till it melts.
In the meantime, lightly whip the egg and milk and pour into heated skillet. Gently flip egg often with a spatula until done to your liking.
Toast a slice of Smart Carb #1 Bread and butter it. Place it on a plate and top it with the spinach, and then pile on the egg.
Add about 2 tablespoons of feta cheese to lightly cover the egg.
Salt and pepper to taste.
Enjoy, Samantha
Buy Our Bread Online http://www.julianbakery.com
Friday, June 26, 2009
Wednesday, June 24, 2009
LOW CARB FRENCH TOAST WITH JULIAN BAKERY’S SMART CARB #2
Are you on a low carb diet? Are you craving French toast, but think you cannot have it?
I love French toast, but always thought it was too fattening, so I hardly ever made it. I used to order it when I went out for breakfast, just to treat myself, but found the restaurants’ varieties to be very fattening and usually not cooked to my liking.
All that has changed, however, since I found Julian Bakery’s Smart Carb #2 - Cinnamon Almond Raisin bread. It is sweet free, very high in fiber and protein, with lots of almonds, and nets at only 3 carbs per slice.
Now I can make French toast at home anytime, without feeling guilty; but if I don’t have time for that, Smart Carb #2 – Cinnamon Almond Raisin is awesome right out of the toaster.
If you want to try Smart Carb #2 as French toast, I have included the recipe below.
2 eggs
Splash of low fat milk
A drop or two of vanilla
2 slices of Julian Bakery’s Smart Carb #2 – Cinnamon Almond Raisin bread
Whip the first 3 ingredients in a bowl wide enough to accommodate a flat piece of bread.
I like to butter my bread slices first, but a chef told me that was wrong, as it would keep the egg mixture from penetrating the bread. So…I did a comparison test. I soaked one piece of plain bread and one piece of buttered bread in the egg mixture and cooked both. I cut each slice in half to compare the sliced edges. There was no difference in egg penetration, in my opinion.
Having said all that, you can butter your bread first or not as you choose. Lay your bread slices flat on top of the egg mixture one at a time. Press it down into the egg mixture with a spatula to make sure the bread slice is completely covered with egg mixture. Turn the slice over and repeat. Then do the same with the second slice.
Place both egg soaked slices in a preheated frying pan. I melt butter in the pan first, but you can spray Pam or use whatever is your preference. Just be sure that whatever you use is hot before adding the egg covered bread slices, so they will begin to cook immediately and not get soggy.
Cook bread slices over medium heat until golden brown on one side and turn over and repeat.
Add low fat maple syrup or your favorite fruit, or both, for a great way to begin your day.
Smart Carb #2 – Cinnamon Almond Raisin bread makes great French toast, with its hint of cinnamon, for any special occasion breakfast or any day you want a special treat.
Enjoy,
Samantha
Buy Our Smart Carb # 2 - http://www.julianbakery.com
I love French toast, but always thought it was too fattening, so I hardly ever made it. I used to order it when I went out for breakfast, just to treat myself, but found the restaurants’ varieties to be very fattening and usually not cooked to my liking.
All that has changed, however, since I found Julian Bakery’s Smart Carb #2 - Cinnamon Almond Raisin bread. It is sweet free, very high in fiber and protein, with lots of almonds, and nets at only 3 carbs per slice.
Now I can make French toast at home anytime, without feeling guilty; but if I don’t have time for that, Smart Carb #2 – Cinnamon Almond Raisin is awesome right out of the toaster.
If you want to try Smart Carb #2 as French toast, I have included the recipe below.
2 eggs
Splash of low fat milk
A drop or two of vanilla
2 slices of Julian Bakery’s Smart Carb #2 – Cinnamon Almond Raisin bread
Whip the first 3 ingredients in a bowl wide enough to accommodate a flat piece of bread.
I like to butter my bread slices first, but a chef told me that was wrong, as it would keep the egg mixture from penetrating the bread. So…I did a comparison test. I soaked one piece of plain bread and one piece of buttered bread in the egg mixture and cooked both. I cut each slice in half to compare the sliced edges. There was no difference in egg penetration, in my opinion.
Having said all that, you can butter your bread first or not as you choose. Lay your bread slices flat on top of the egg mixture one at a time. Press it down into the egg mixture with a spatula to make sure the bread slice is completely covered with egg mixture. Turn the slice over and repeat. Then do the same with the second slice.
Place both egg soaked slices in a preheated frying pan. I melt butter in the pan first, but you can spray Pam or use whatever is your preference. Just be sure that whatever you use is hot before adding the egg covered bread slices, so they will begin to cook immediately and not get soggy.
Cook bread slices over medium heat until golden brown on one side and turn over and repeat.
Add low fat maple syrup or your favorite fruit, or both, for a great way to begin your day.
Smart Carb #2 – Cinnamon Almond Raisin bread makes great French toast, with its hint of cinnamon, for any special occasion breakfast or any day you want a special treat.
Enjoy,
Samantha
Buy Our Smart Carb # 2 - http://www.julianbakery.com
Wednesday, June 3, 2009
JULIAN BAKERY OFFERS THE BEST LOW CARB BREADS AVAILABLE
If you are on a low carb diet and are hooked on Smart Carb #1 (which nets at only 1 carb), but would like a change of pace from time to time, Julian Bakery also offers Cinnamon Almond Raisin (AKA Smart Carb #2).
Cinnamon Almond Raisin is made with the same ingredients as Smart Carb #1, but with the addition of cinnamon, almonds and a light amount of raisins. It is sweet free and very high in fiber and protein. It’s a very yummy treat and nets at only 3 carbs.
Cinnamon Almond Raisin is full of whole grains, sprouted Kamut®, wheat, spelt, rye, millet, quinoa, amaranth (see definitions below), flax and sesame seeds, eggs, soy protein, oat bran, lentils, 7 grain flakes, almonds, cinnamon, a few raisins, yeast and sea salt.
Whole grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Sprouted Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
So when you want to treat yourself to a little low carb variety, give Cinnamon Almond Raisin a try. You will love it as much as Smart Carb #1 and it is great as French toast as well!!!
Enjoy, Samantha
http://www.julianbakery.com
Cinnamon Almond Raisin is made with the same ingredients as Smart Carb #1, but with the addition of cinnamon, almonds and a light amount of raisins. It is sweet free and very high in fiber and protein. It’s a very yummy treat and nets at only 3 carbs.
Cinnamon Almond Raisin is full of whole grains, sprouted Kamut®, wheat, spelt, rye, millet, quinoa, amaranth (see definitions below), flax and sesame seeds, eggs, soy protein, oat bran, lentils, 7 grain flakes, almonds, cinnamon, a few raisins, yeast and sea salt.
Whole grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Sprouted Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
So when you want to treat yourself to a little low carb variety, give Cinnamon Almond Raisin a try. You will love it as much as Smart Carb #1 and it is great as French toast as well!!!
Enjoy, Samantha
http://www.julianbakery.com
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