Like a lot of people, I don’t always have time to go home for lunch. I also seem to get in a habit of eating the same thing day after day. I’ve introduced bread back into my diet but I make sure I buy the lowest-carb bread I can possibly find.
As we all know, bread has a ton of carbs. I mean a ton.
Anything that has to do with bread seems to have a crazy amount of carbs in it, but I’ll say that I have missed having a sandwich for lunch the last two years.
Some of the lowest carb bread I’ve been able to find over the years is the 45 calorie Sara Lee bread and the
40 calorie wheat bread from
Nature’s Own. Braum’s also has a low-carb bread that has roughly 10 net carbs for both slices of bread. Since
I really can’t seem to lose weight now, I’m upping my carb intake to see roughly how many net carbs I can eat a day without gaining.
When I first started lowcarbing I stayed at a strict 25 net carbs a day and under.
Over the last six months or so I am up to between 75-100 net carbs a day. Although you shouldn’t eat bread when you are in the early stages of any low-carb diet, the bread I mentioned earlier will get you through your sandwich fix.
The recipes I’m going to talk about today are easy recipes you can make at home and then take to work.
This first recipe is called a BLT Chicken Salad. It features all the fun fixings for a BLT chicken sandwich. I prep all the ingredients ahead of time and throw it together at the last minute. Barbecue sauce in the dressing gives it an unexpected flavor. the first five ingredients and mix well. Cover and refrigerate until serving.
Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon. Garnish with eggs and drizzle with dressing.
—————I’ve tried a lot of cauliflower soup recipes over the years. They all lacked flavor but this one packs a tasty punch. I put a little dash of hot pepper sauce for a little extra kick.
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil.
Reduce heat. Cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In a large saucepan, melt butter. Stir in the flour, salt and pepper ...
