Protein Sparing Bread Chex Party Mix
I have GREAT NEWS! I just made the BEST recipe for The Original Chex Party Mix made with my protein sparing bread!
Growing up, we always had the Original Chex Party Mix for Super Bowl parties and holiday gatherings!
I haven’t thought about it much until I used Redmond organic Season Salt!
The combination of seasonings make this healthy protein sparing bread recipe for Chex Party Mix really delicious and tastes just like the original Chex Party mix recipe!
Instead of Chex Mix, I used my protein sparing bread cut into cubes made into little small square to resemble Chex!
The texture and the flavor of my protein sparing Chex Party Mix recipe really took me by surprise! Even my boys gobbled my recipe up and I had to make another batch!
This recipe is so delicious! I have been eating it every night! It is a great snack to pack while traveling or at the beach!
I actually prefer my recipe for Protein Sparing Bread Chex Party Mix without the nuts! Feel free to omit them for lower carbs and better P:E ratio!
Find more delicious protein sparing bread recipe ideas in my new Pure Protein Cookbook! The Pure Protein Cookbook is filled with Protein Sparing recipes and meal plans to help you get to your goals faster!
I decided to call this The Pure Protein Cookbook because 15 years ago, I didn’t call it protein sparing days when I was losing weight, I called it my “Pure Protein” days. This is where I ate lean proteins 3 days a week to help with my weight loss while maintaining my muscle.
I couldn’t be more proud of this Pure Protein Cookbook! It is filled with more recipes than most ebooks and it also has meal plans! Not only that, but these are the BEST protein sparing (or Pure Protein) recipes ever! This doesn’t feel like a diet when you get to eat such delicious meals!
This ebook has over 85 recipes (30% more than our last ebook)!
Click HERE to check it out!
Thank you for your kindness and support!
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Protein Sparing Bread Chex Party Mix
Ingredients
- 4 tablespoons unsalted butter melted (or duck fat if dairy free)
- 3 teaspoons fish sauce
- 3 teaspoons organic tamari soy sauce
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon Redmond organic Season Salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 loaf protein sparing bread Click HERE (cut into 1 centimeter thin slices)
- 1 cup mixed nuts optional, omit for nut free
Instructions
- Preheat oven to 300 degrees.
- Place the melted butter, fish sauce, tamari sauce, vinegar and seasonings into a large bowl. Stir well to coat.
- Use a knife or pizza cutter to cut the protein sparing bread into small 1 centimeter square pieces. Place the small protein sparing bread pieces and nuts into the butter mixture and stir to coat well.
- Bake 45 minutes, stirring every 20 minutes. Remove from oven and allow to cool completely so the protein sparing bread bites crisp up. If the protein bread cubes are not crispy after cooling, place back into the oven for 15 minutes.
- Store in airtight container for up to 7 days.
Notes
83 calories, 4g fat, 11g protein, 1g carbs, 1g fiber
P:E Ratio 2.8
Nutrition
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“Long story short, I have 3 autoimmune conditions, one being stage 4 endometriosis (they don’t clinically categorize it by stages anymore but if they did, this is where I land). Through diet and lifestyle, particularly the Maria Emmerich’s way of keto, I have been able to keep all 3 conditions, especially endometriosis, in remission with this approach. 8 weeks ago I got a horrible endo flare up and after a month in with no relief, I was desperate. Meds and BC are not an option. I’m anti meds for many reasons and understand this is a personal preference, so no judging others that use meds. When I was diagnosed, my world renowned excision specialist, told me surgery should be a last resort. I was in so much pain, I was researching and exploring my options for surgery. I decided to do Maria’s personal health assessment.
I’m only 2 weeks in and almost pain FREE with no flare ups. I could cry tears of joy!
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Enjoying the holiday season in much less pain, today!” – Charity
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I could really use some tips on losing weight. I have been overweight since third grade. I had gastric bypass was 535 now since a knee injury I am at 362 the lowest I was able to get to was 299 right before my son was born. I want to change. I am doing keto presently and would like to get this off as soon as I can
Thank you!
Phyllis
I’m here for you! I recommend the VIP package with lifetime access & 60 days of Platinum support on my keto-adapted membership site:
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I’m looking forward to helping ❤
Maria-how do you need to store this and how long will it keep? I was thinking of taking some on a trip with us in February! Thanks! 🙂
It should be okay in a sealed container or baggie for up to 4 days, or longer in the fridge. Enjoy your trip! 🙂
Thank you! 🙂
Can’t wait to try this! Would the keto bread (with yolks) work/get crunchy for this as well, please? Thank you!
Yes, that would work great too 🙂
This was very informative article with beautiful content
Thanks!
great tips for weight loss
Thank you 🙂
I just made the recipe. I’m a huge crunchy snack fan, so needed to try it! My PSMF bread never turns out as voluminous as yours, so I think that skewed my results here. I purposely used less of the “sauce” as a result, seeing your videos show a huge loaf, but apparently I still used too much sauce because it was very salty and I’m used to using a good amount of salt in my diet. Maybe it would be helpful to indicate in terms of cups of bread pieces to help people like me who lack the bread making skills, vs saying to use a half loaf? Tips: Don’t smell the fish sauce. Not appealing to me when I made the recipe, but tastes good in the final product. Also, maybe my pieces were too small, but I had to lower my oven temp to 250 and just have in there 45 min. They were starting to burn.
I made one batch with your seasoning and another with the classic Chex Mix recipe (just season salt, butter and Worcestershire — yes, I know that last one isn’t great for keto, but wanted to see how that tasted to give me a base line comparison). Both were very good. Thank you for the recipe! I look forward to trying it again with adjustment to lower the salt taste.
Thanks!
I would like to know what the measurement for the bread would be. How many cups or ounces instead of half a loaf of bread. Thanks!