Carbs are out, clouds are in!

Listen, friends….I’m all about that carb life…like 99% of human beings. But…..I have some issues with gluten, so I have to be careful. If I’m going all in with gluten, it’s going to be something really satisfying, like a huge doughnut!

My breakup with gluten meant that my bread intake went from a thriving relationship to pretty much non existent. That makes spaghetti dinners and lasagna and all things Italian a little sad, right???? And don’t get me started on things like egg salad or chicken salad, two of my favorite quick lunches!

Fortunately for me, I stumbled across a recipe awhile back that has been a lifesaver and serves as a wonderful bread substitute: CLOUD BREAD!

For starters, the name Cloud Bread is just fabulous as it is….but there is something to the name. This “bread”, made with only four ingredients, comes out light and fluffy like a cloud. The best part??? It is a protein! Yes, you read that right….nothing carby about it! You’ve got to make it!

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                                                    Katie’s Cloud Bread Recipe
Ingredients:

-3 large eggs
-1/3 cup plain Greek yogurt
-Dash cream of tartar
-Dash of salt (optional)

How to make:

Heat oven to 300 degrees, then spray cookie sheet with nonstick cooking spray. Separate egg whites from egg yolks, placing in separate bowls. Add dash of cream of tartar to egg whites and beat on high until peaks form (between 3-4 minutes). Set aside, then add yogurt and salt (if using) to yolks, beating until blended completely. Fold 1/3 of the egg white mixture into the yolk mixture, then fold in the remaining egg white mixture. Using a spoon, scoop mixture onto cookie sheet, pressing mixture down to resemble a pancake. Bake for 30 minutes or  until golden brown. The “bun” should be crispy when touched. Once you remove from oven, loosen with spatula, then allow to cool. If not serving immediately, store in tupperware container.

***Few notes***

-Don’t over mix when combining the egg whites and yolks.
-When scooping out mixture, make sure scoop is about 3 inches in diameter.
-This recipe makes three servings. A serving is two pieces of “bread”.
-One serving has 94 calories and 9 grams of protein.

ENJOY!

 

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