Toast That Packs A Punch

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Medical Weight Loss in Melbourne, FL

When most of us think of toast, we picture an unhealthy, delicious carb-filled breakfast that isn’t very filling. Well think again. When starting with the right canvas, toast can be more than just a breakfast item. It can be filling, healthy, and still tasty with the help of Ezekiel bread.

Ezekiel bread is made from organic, sprouted whole grains. The sprouting process changes the nutrient makeup of the grains, in a very good way. Compared to other breads, which consist primarily of refined wheat, Ezekiel bread contains various types of grains (wheat, millet, barley and spelt) and legumes (soybeans and lentils). All of these are organically grown and allowed to sprout before they are processed and put into the final product.

What does all this mean? This is some seriously, nutritious bread. It’s full of protein, 18 amino acids, fiber and contains no sugar! The sprouting technique increases digestibility, allows your body to absorb more minerals, and increases Vitamin C and B levels. Most importantly it taste great.  It comes in different styles and is available at most grocery stores or foodforlife.com.

A lot of satisfying, healthy meals are just a couple pieces of Ezekiel bread away. Pair them with a salad or some fresh fruit and you are all set. Play around with the toppings and make these with any type of Ezekiel bread.

Breakfast: Egg, Avocado and Tomato Toast

  • 2 slices of Ezekiel Sprouted Whole Grain Bread
  • 1 avocado, sliced
  • 1 roma tomato, sliced
  • 4 large egg whites
  • 1/3 cup fresh salsa
  • pinch of salt, pepper and garlic

Scramble egg whites. Add salt, pepper and garlic to taste. Toast bread to your liking. Pile on cooked egg whites evenly. Then put avocado and tomato slices on top, placing them every other. Top with salsa.

Lunch: PB and J

  • 2 slices of Ezekiel Cinnamon Raisin Sprouted Whole Grain Bread.
  • 2 tbsp. All natural peanut butter (Look for one with low carbs, my favorite is Smuckers)
  • 1 tbsp. Raspberry preserves
  • ½ cup of fresh blueberries.
  • ¼ cup diced, unsalted peanuts or cashews

Toast bread to your liking. Spread one tbsp. of peanut butter on each piece evenly, followed by a thin layer of preserves. Then top with blueberries and nuts.

Dinner: Roasted Chicken with red peppers, pesto and mozzarella

  • 2 slices of Food for Life, Ezekiel Flax Sprouted Whole Grain Bread
  • 2 tbsp. of prepared pesto sauce (look for one that has low sodium)
  • 1 tbsp. of diced roasted red peppers in oil
  • 1 cup of roasted chicken ( Cook a breast in the oven or pull it off of a prepared rotisserie chicken)
  • ¼ cup low fat mozzarella

Preheat oven to 375 degrees. Cook chicken and shred or use prepared chicken. Toast bread to your liking. Spread pesto sauce over each piece. Top with chicken, roasted red peppers and top with low fat mozzarella. Bake for 15 minutes.

OF COURSE DESSERT: Creamy Lemon Raspberry Toast

  • 2 slices of Ezekrriel Sesame Sprouted Whole Grain Bread
  • 1 tbsp. whipped low-fat cream cheese
  • 1 tsp. lemon curd
  • 1/3 cup raspberries
  • ½ tsp. of Truvia

Toast bread to your liking. Mix together cream cheese, lemon curd and Truvia. Spread over toast. Top with raspberries.