Sentences with phrase «good whole grain bread»

I use it as a sandwich spread: just spread a couple tablespoons on a couple slices of good whole grain bread, top with shredded carrots, paper thin slices / slivers of onion and green and / or red pepper rings.

And, if you so wish, it can be good whole grain bread — thanks to the wonderful Zoë Francois and her co-author Jeff Hertzberg.

We didn't have enough for a plated salad, so we made sandwiches with some good whole grain bread we picked up from the little German deli outside the expat food market.

Not exact matches

Comprised of 16 different certified organic sprouted whole grains and seeds, our bakers traveled the world to taste and specially select only the very best most nutritious and flavorful combination of ingredients to bake into our breads and muffins.

This is true for whole - grain bread as well as bread made from refined flour.

It's natural sweetness with gingery heat makes a flavor combination that is sure to satisfy, and pairs well with either a slice of hearty whole grain bread or a crusty baguette to scrape the bowl clean.

This multigrain bread has four different grains, making it a good source of whole grains.

Unless a bread label states «100 % whole grain» (or «100 % whole wheat» in the case of one specific grain like wheat), it is best to assume that the grains have been refined and that nutrients have been lost.

(I get the whole milk, butter and sugar don't do well for a diet anyway, but I usually only purchase brown breads and grains).

After trying various options that didn't work well with either hamburgers or hot dogs, I finally purchased bun and roll pans, then made both buns and rolls using your «Hearty Whole Grain Buns» recipe (above) with your delicious bread mix and sparkling water.

I usually have some sort of whole grain bread around, but like making these with olive or walnut bread as well.

Two or three hours before a moderate intensity workout, a somewhat complex meal like a sandwich on whole grain bread with lean protein, roasted vegetables and avocado is a good option because «you'll have time for your food to get digested and absorbed from your GI tract into your blood,» says Sass.

You can also make cold grain salads and hot grain casseroles with the whole groats, as well as bread and many other healthy baked goods with ground buckwheat flour.

It yields a bread with a well - developed crust, a moist crumb and a complex flavor from the combination of the whole grain flour and sourdough starter.

:) Anyway, pictured is an assortment of whole - grain pumpkin, zucchini, corn bread, and blueberry muffins or you could also add some banana nut or cinnamon raisin muffins to the mix as well.

For this French toast, I recommend a good bakery quality, sturdy whole grain bread.

It makes me a bit sad... Well sometimes I still eat whole grain bread with dark chocolate as a snack between two lectures.

Not as crusty as white bread (and not as awesome, have to admit that whole wheat will always taste inferior to white), but quite good, especially for those of us who prefer to consume whole grains most of the time.

Whole - grain bread is best stored at room temperature in its original packaging, tightly closed with a quick - lock or twist tie.

Wrap it up Whole - grain bread is best stored at room temperature in its original packaging, tightly closed with a quick - lock or twist tie.

Dave's Killer Bread is the # 1 best - selling organic, whole grain, Non-GMO Project Verified bread available.

For the detox - approved version: choose a good whole - grain bread for the base and use the nutritional yeast seasoning blend in the recipe to infuse them with mega flavor.

This would be good served on whole grain bread, garlic crostini, or even cucumber slices.

Serve on their own with a sauce or on whole - grain buns; they're good in pita breads with leafy greens and / or sprouts as well.

This Whole - Grain Heritage Style Loaf is seriously the best gluten - free bread I have had.

Gluten free bread isn't always the best choice for diabetics (if you can tolerate whole grains).

The sprouting results in a well - rounded, smooth - tasting whole grain flour for breads and pastries at 100 % (or in combination with other flours).

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My husband, who does not like whole wheat or whole grain anything, said this was the best bread I've ever made.

A couple of slices of whole grain bread are a good option too.

Always choose whole grain bread as it provides a good source of fibre.

This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit.

Chickpea Salad with Tomatoes and Basil makes a good lunch on its own with some whole grain bread and fresh fruit.

So in addition to getting more than 100 recipes from breakfast to brunch, loaves and muffins, yeasted breads, «smarter» snacks and wholesome desserts to choose from, you'll also get a complete rundown and description the whole grain flours used in the book, as well as several baking tips and tricks.

Best of all, this bread is chock full of whole grains including steel - cut oats and toasted wheat germ.

When answering question 4 you mentioned eating white bread when dining out; is this because it is a better option than unsoaked whole grain bread (if so why?)

Unfortunately, most multigrain bread is not 100 % wholegrain, but made with white flour with some whole grains added in, making them not the best choice.

Daily selections vary, but often include their beloved favorites including Honey Whole Wheat, Cinnamon Burst, 9 Grain, Alaskan Sourdough, and Italian Herb Parmesan Sourdough, as well as sweets and eats including cookies, muffins, scones, monkey breads, and cinnamon rolls.

There is a point of anti-nutrients like phytic acid that are present in whole grains, and there are practices you can do to help minimise their impact (such as selecting a long - fermented sourdough bread and soaking your grains), but if you're eating a well - balanced, nutritious diet most of us will not lose sleep if we forget to soak and sprout (and in fact phytic acid can help in preventing disease).

* My family does best on a mostly gluten free diet — the exception I make is for challah bread I make for Shabbat (Sabbath)-- either a sprouted whole grain challah or variations of my sourdough no - knead bread.

Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread

«Yeasted whole wheat breads lost only 22 - 58 percent of their phytic acid content from the start of the bread making process to the complete loaf.48» I've been having good results with folks who are «gluten - intolerant» by soaking the dough for my whole grain wheat bread for a full seven hours before baking.

However her crust didn't brown very well and the bread still didn't contain any whole grains.

Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.

At breakfast, highlights include a Quinoa «Oatmeal» with various toppings including Brown Butter with Bananas and Almonds; as well as several egg sandwiches including Egg Whites and Roasted Peppers with caramelized onions and feta cheese in a brown rice wrap; Bacon or Ham, Egg, and Cheese on a whole grain English Muffin; and an Open Face Egg Salad with avocado and tomato on whole grain bread.

Good fats are featured in this sustaining breakfast bread; Top your favorite whole grain bread with Lilly's Classic Hummus.

Dump the bread flour and whole - grain flour into a mixing bowl, and stir with a wooden spoon to combine well.

Good complex carbs can come from a variety of sources, such as whole grain breads and pastas, unbleached flours, and quinoa.

For good, long - lasting energy the meal should consist of mostly whole grains, cereals, pastas, or breads accompanied by a fruit or vegetable and some protein.

Good sources of iron include meats, fish, clams, lentils, beans, peas, green leafy vegetables, whole grain breads, some cereals and dried fruits (such as raisins).