It's almost Labor Day which means we are in the home stretch of drinking too much rosé and eating carbs from sun up to sun down. My plan right now is to have my jaw wired shut, but if you don't feel that will work for you, then here are a few great options to eat carbs that aren't really carbs.
NO CARB CARBS TO BUY
My everything guru, Jennifer Fisher, introduced me to Know Better Bread by Know Foods. The line of "breads, "buns" and "muffins." Made from coconut, almonds, egg whites, flaxseed and chia seed, they're delicious, healthy alternatives to grain-based breads that are natural, non-GMO, grain + gluten-free, high protein, high fiber, low carb and low sodium, and have a near zero glycemic index. I've tried the buns which are a fantastic alternative to english muffins, and the chocolate chip muffins which are stupid delicious. I swear, you won't miss bread once you've tried these.
no carb carbs to make
Addicted to bread? So are we. That’s why we were super intrigued by the latest food trend that's sweeping the internet: cloud bread. This new, fluffy, eggy creation is practically carb-free but still hits the spot when you just need to stuff your face with a sandwich. Here’s how you make it. I shamelessly lifted this recipe from Purewow because I think everyone in the world should know about it.
WHAT YOU NEED
3 tablespoons plain cream cheese (at room temperature)
1 tablespoon honey
¼ teaspoon baking powder
WHAT YOU DO
Preheat your oven to 300°f. Next, separate the egg yolks from the whites using two bowls. Mix the room-temperature cream cheese and the honey into the bowl with the yolks until smooth. Then add the baking powder to the bowl with the whites and beat on high speed until the mixture is fluffy and looks a lot like whipped cream. Carefully fold the yolk mixture into the whipped mixture and mix gently with a spatula until fully combined (no yellow streaks).
Spoon 6 to 8 even rounds onto a greased baking sheet. Pop the tray into the oven for about 15 minutes, or until they’re golden brown.
Cloud bread has a super-mild egg flavor. Garnishing it with herbs (like rosemary) before you bake it is a nice add-on and a delicious way to balance it out.
CAULIFLOWER HASH BROWNS
WHAT YOU NEED
*please note that I would actually double this recipe at the very least. Especially if you're cooking for more than one person.
1/4 tsp kosher salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1/2 tsp. yellow onion, minced
1 tsp. coconut oil
WHAT TO DO
- grate the cauliflower head on a cheese grater to create cauliflower shreds or “rice."
- combine the shredded cauliflower with minced onion, egg, salt, pepper, garlic powder, and stir to combine.
- heat 1 tsp. Coconut oil over medium-high heat.
- add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
- cook for 1 minute after the edges start to turn golden brown, about 3-4 minutes.
- carefully flip over and cook an additional 3-4 minutes to let the edges brown and the cauliflower and onion cook through.