Cloud Bread: Carb-Free Gluten-Free Bread Alternative! 

Just yesterday I stumbled across what I thought must be ‘click bait’ when I saw a link on Facebook claiming there was a carb-free gluten-free bread alternative…

Upon opening the link, I discovered IT’S TRUE. Well, it appears to be anyway. So of course I MUST try it. I adore bread but my stomach doesn’t agree with the gluten so if I can pull this off I will be amazed! A quick scan of Pinterest bought up a range of pictures, and you’ll probably agree they look amazing with sweet or savoury versions! 

   
   
I’ve decided to go with garlic and rosemary to season mine. They’re in the oven as I type and smell amazing so I hope they turn out well…. Whilst I wait, il give you a few facts I’ve found. 

So, they’re carb and gluten free as I mentioned so great if like me, your stomach doesn’t really agree with gluten or you’re on a low carb diet. However, they do contain more fat due to the cream cheese (I’ll tell you the full ingredients further down) but fats aren’t the enemy so don’t be too concerned about this. Also, they lack fibre but that’s not a problem as long as your overall diet is balanced. 

What you’ll need:

  • 4 eggs
  • 3tbspns cream cheese 
  • Half tsp sweetener 
  • 1tspn bicarbonate of soda 
  • Any seasoning you wish (I used garlic powder and dried rosemary) 

Simple as that. 

Method: 

  • Pre-heat oven to 140•
  • Line trays with parchment paper. 
  • Separate egg whites and yolks and put in two separate bowls. 
  • To the yolks, add the cream cheese, sweetener and bicarbonate and mix until smooth. (I also added the garlic powder)
  • Whisk the egg whites until they create stiff peaks. 
  • Fold the yolk/cheese mixture into the whites gently. 
  • Spoon the mixture into discs on the parchment paper lined trays. 
  • Sprinkle with rosemary if desired. 
  • Pop in the oven for 15 minutes, check, leave for longer if necessary until golden brown. (Mine took around 25 minutes) 
  • Gently peel from the parchment paper and cool on a rack. 

     

 Ta daaaaa! I had been really sceptical but they turned out well. They have a slightly eggy taste to them and a soft inside. Try adding some chicken and rocket for a light version of a sandwich! Let me know in the comments if you have/do try this! 

Hels x

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Clean/vegetarian one-pan breakfast hash. 

Good morning everyone! 

Yesterday, I returned home from a lovely 4 nights away, watching the United Kingdom Galaxy Pageant. The late nights and early starts have knocked me out, but it was so worth it. A huge congratulations to all of the lovely new winners! 

So now I’m home, it’s back to normality and clean eating/workouts. I’m trying to base my diet on fruit and vegetables and that all important protein – I always feel best when I keep my diet quite natural, and I enjoy cooking everything from scratch. 

This morning, I thought I’d try something new and put together a one-pan hash, based on a lunch/dinner recipe I use by The Body Coach. I came up with a breakfast friendly version and it was ah-maz-ing. 

 Continue reading to find out the recipe… 

What you’ll need: 

  • One M/L frying pan 
  • One tsp coconut oil (or alternative)
  • 4/5 washed/sliced mushrooms 
  • 1 handful washed spinach 
  • One potato cubed and microwaved
  • 3/4 slices of mozzarella roughly cubed
  • 2 free-range eggs
  • Salt, pepper, paprika to season 

Method: 

  • After microwaving your potato until soft, melt the coconut oil in the pan and add the potato, sautéing until golden brown. (Season with salt and paprika) 
  • Add the sliced mushrooms and gently sauté. 
  • Add a handful of spinach and sauté for just a few seconds
  • Create a hole in the middle of the pan and crack in the two eggs 
  • Sprinkle the mozerella around the edges 
  • Place under a hot grill until eggs are cooked 

 And Voila… A healthy, filling breakfast full of goodness. 

Enjoy, 

Hels x