Protein Sparing Bread BLT
What is the trick to the perfect Protein Sparing Bread BLT? Sprinkle tomatoes with a flaky salt before adding and use my homemade baconaise recipe!
It is all about WHAT we eat rather than how much. Our bodies create biological responses to everything we consume! Choosing the right foods at the right time is an art. Here is a recipe for a healthy Protein Sparing Bread BLT lunch!
PROTEIN SPARING BREAD:
6 eggs, separated
1/4 cup unflavored egg white
4 oz cream cheese, room temperature (omit if dairy allergy and fold in reserved yolks instead)
1/2 tsp onion powder (optional)
Preheat the oven to 325 degrees F. Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes). Gently mix the protein powder into the whites. Then slowly fold the softened cream cheese (or reserved egg yolks) into the whites (making sure the whites don’t fall). Grease a bread pan and fill with “dough.” Bake for 25-35 minutes or until golden brown (if bread comes out dry, cook for closer to 20 minutes). Let completely cool before cutting or the bread will fall. Cut into 12 slices. I keep this bread in the freezer at all times to make sandwiches. OPTION: Make bread into 12 buns on a greased cookie sheet.
NUTRITIONAL COMPARISON (per slice)
White Bread = 70 calories, 1g fat, 2g protein 14g carbs, 0.5g fiber
“Healthified” Bread (with cream cheese) = 45 calories, 3.3g fat, 3.5g protein, 0.4g carbs, 0g fiber (66% fat, 31% protein, 3% carbs)
NUTRITIONAL COMPARISON (per sandwich)
Traditional BLT = 343 calories, 12.5g fat, 31g protein, 26.6g carbs, 0.5g fiber
“Healthified” BLT = 452 calories, 33.6g fat, 34g protein, 2.2g carbs, trace fiber (70% fat, 29%, 2% carbs)
Here is a video of me making this bread into loafs.
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