Cloud Bread is the Latest Food Trend and it is Delicious - No Carbs

I didn't think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb, and gluten-free bread is soft, airy and fluffy, and so delicious - it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. 

So how do you make it? 

All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too - bits of rosemary were added for a more flavorful kick. The result? Patty-shaped bread, or as the name implies, clouds.

Ingredients  

3 eggs, separated 

3 tbsp cream cheese 

1/4 tsp baking powder (or cream of tartar) 

Optional:  

1 tbsp of honey (or a natural sweetener) 

Salt 

Garlic Powder 

Rosemary

Instructions:  

1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white. 

2. In one bowl, mix the egg yolks, cream cheese, and honey until smooth. 

3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency. 

4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt. 

 5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven. 

6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown. 

7. Remove from the oven, leave to cool and enjoy. 

Storage: Cloud bread may be stored in a container for three days on the counter and seven days in the refrigerator. It can also be stored in the freezer. 

Enjoy! This guilt-free treat works great as a hamburger bun or sandwich bread. You can toast it and enjoy with jam for a tasty breakfast.

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Roasted tomato and herb bread

  

 Ingredients

2 cups cherry tomatoes or quartered Roma tomatoes

Optional: For enhanced tomato flavor add 1/4 cup sun-dried tomatoes in oil, drained and chopped

1 tbsp extra virgin olive oil

2 1/4 tsp instant yeast

3/4 cup lukewarm water(be sure it's not too warm)

2 tbsp honey

1 tbsp extra virgin olive oil

6 cups all-purpose flour , or more or less as needed (the amount will depend on how much liquid remains in the tomatoes after roasting and blending them)

2 tsp salt

1/4 cup chopped mixed fresh Italian herbs(e.g., rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley)

Preparations

To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.

Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.

Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium ("2" on a stand mixer). The dough will still be a little sticky and tacky. If it's too wet, add a little more flour until you get a workable consistency. Remove the dough from the bowl and roll into a ball.

Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven (not too hot) for about an hour, until doubled in size. Remove the dough and place it on a flat surface. Divide it in half. Form each half into an 8-inch square about 1 inch thick. Starting at one end, roll the dough firmly into a cylinder, making sure the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed. Place the dough seam-side down in a greased 9×5 inch loaf pan and gently shake the dough until all four sides touch the edges of the pan. Repeat with the other half. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the loaf pans above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the loaf pans. Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles. Transfer the bread to a wire rack and cool completely before slicing. Makes two 9×5 inch loaves.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Minty Quinoa Bhel

Ingredients

80 gm Quinoa                     

20 gm Chopped Shallots/Onion

2 tbsp Chopped Coriander  

30 gm Puffed Rice

3-4 tsp Diced tomatoes  

1 tbsp Chopped mint

1 tsp Cumin powder 

1/4  Hing

3-4 tbsp Diced Cucumber  

2 tsp Lemon juice

5 ml Tamarind Chutney  

1 tsp Honey

2 tsp  Olive Oil  

Salt to taste

Pepper to taste

Preparation

Cook the quinoa in water or vegetable stock and set aside.

Gently fold in all the ingredients. Check seasoning.

Place in a plate and garnish with mint leaves. 

 

 

 

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Roasted Tomato Bread

 

Ingredients

2 cups cherry tomatoes or quartered Roma tomatoes

Optional: For enhanced tomato flavor add 1/4 cup sun-dried tomatoes in oil, drained and chopped

1 tbsp extra virgin olive oil

2 1/4 tsp instant yeast 

3/4 cup lukewarm water(be sure it's not too warm)

2 tbsp honey

1 tbsp  extra virgin olive oil

6 cups all-purpose flour , or more or less as needed (the amount will depend on how much liquid remains in the tomatoes after roasting and blending them)

2 tsp salt

1/4 cup chopped mixed fresh Italian herbs(e.g., rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley) 

 

Instructions

 To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.

Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.

Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium ("2" on a stand mixer). The dough will still be a little sticky and tacky. If it's too wet, add a little more flour until you get a workable consistency. Remove the dough from the bowl and roll into a ball.

Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven (not too hot) for about an hour, until doubled in size.  Remove the dough and place it on a flat surface. Divide it in half. Form each half into an 8-inch square about 1 inch thick. Starting at one end, roll the dough firmly into a cylinder, making sure the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed. Place the dough seam-side down in a greased 9×5 inch loaf pan and gently shake the dough until all four sides touch the edges of the pan. Repeat with the other half. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the loaf pans above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the loaf pans. Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles. Transfer the bread to a wire rack and cool completely before slicing. Makes two 9×5 inch loaves. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Warm ginger tulsi tea

 

To brew a soothing warm ginger tulsi tea, gently crush a 1-inch piece of fresh ginger and tear 10-15 fresh holy basil (tulsi) leaves. Boil them in 2 cups of water for 5–7 minutes. Strain into a mug, then stir in 1 teaspoon of honey and a squeeze of fresh lemon juice. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Hot Apple Cinnamon Toddy (Non-Alcoholic)

 

 Simmer fresh apple slices with a cinnamon stick, cloves, and a touch of honey for a comforting beverage. This warm drink acts as a soothing digestive aid, satisfies sweet cravings, and provides internal warmth to combat chilly, rainy evening drafts. 

Ingredients

• 500 ml apple juice not from concentrate
• 2 cloves
• 1 star anise
• thumb-sized piece ginger roughly chopped
• 1 cinnamon stick
• 2 tsp runny honey
• 2 tbsp freshly squeezed lemon juice
• to serve: cinnamon sticks, apple slices, lemon zest – some or none

Instructions

1. Combine the apple juice, cloves, star anise, ginger, cinnamon stick and 100ml water in a saucepan over a medium heat. Bring everything to a boil, then reduce the heat to a simmer and cook for 5 minutes, stirring occasionally, to let the spices infuse into the juice.

2. Meanwhile, divide the honey and lemon juice between two mugs, or heatproof glasses.
3. Ladle the apple juice between each mug or glass and give it a good stir, to dissolve the honey. Taste and add a little extra honey, or lemon, if if suits you.
4. Either serve the hot apple toddy as it is, or, garnish with any or all of the following: cinnamon stick, apple slices, lemon zest. 
    
    
    

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Ginger and lemon water- Prevents nausea, better appetite

 Ingredients

1½ cups water
1-inch ginger, sliced
Juice of ½ lemon
1 tsp honey (optional)

How to make it:

Boil the ginger in water for 5–10 minutes. Remove from heat, add  lemon juice and honey, if desired. Serve warm or let it cool over ice.

 

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Turmeric and black pepper tea- Anti-inflammatory Drink

Ingredients

1 cup water
½ tsp turmeric powder (or 1-inch fresh turmeric, grated)
½ tsp grated ginger
A pinch of black pepper
1 tsp honey (optional)
A splash of milk (optional)

How to make it:

Bring water to a boil and add turmeric, ginger and black pepper. Let it simmer for 5–7 minutes. Strain into a cup and stir in honey or milk if using. Drink warm.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Try This High-Protein Chocolate Mousse Recipe Made With Boiled Eggs

Craving chocolate mousse but want a healthier version? This simple recipe uses boiled eggs to create a rich, creamy texture without heavy cream. It's packed with protein, naturally sweetened and takes just a few minutes to prepare.

 Ingredients:  

2 hard-boiled eggs, 

2 tbsp unsweetened cocoa powder, 

2 tbsp honey or maple syrup, 

2 tbsp milk (or any plant-based milk), 

½ tsp vanilla extract, 

a pinch of salt, 

dark chocolate shavings or berries for garnish

 

Instructions

Peel the hard-boiled eggs and roughly chop them. Make sure they have cooled completely before using.  

Place the boiled eggs, cocoa powder, honey, milk, vanilla extract and a pinch of salt into a blender or food processor. 

Blend for 1-2 minutes until the mixture becomes silky smooth and mousse-like. Scrape down the sides if needed and blend again.

Taste the mousse and add a little more honey if you'd like it sweeter. If the mixture is too thick, add a splash of milk and blend again. 

Transfer the mousse into serving bowls or glasses and refrigerate for at least 30 minutes. Chilling helps improve the texture and flavour. 

 Top with dark chocolate shavings, cocoa powder, fresh berries or chopped nuts before serving. 

  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs