This is a shoutout to my carbs! (+ an antioxidant-filled bread recipe)

This is a shoutout to my carbs! (+ an antioxidant-filled bread recipe)

Today you get a double gift: a recipe AND my heart’s thoughts on carbs!

If you’re just here for the bread recipe – scroll to the bottom!

We all know carbs get a bad rep.

It’s sad really, I feel bad for them. They aren’t doing anything wrong, just sitting there being full of deliciousness… someone was obviously jealous of them and started spreading nasty rumors that they are detrimental to health (*insert eyeroll here*)

But carbohydrates, I’m here to be your advocate! You can count on me! I know you just want to help.

This bread is so soft on the inside, but has a nice crunchy crust!

(ascend upon soapbox)

Let’s get a few things straight…

-Myth: carbs are fattening
-Fact: excess calories (regardless where they come from) cause weight gain. In fact, it is actually harder for your body to turn the calories from carbohydrates into body fat than it is from them to turn the calories from dietary fat into body fat. This is because carbohydrates are the body’s preferred source of energy, especially for exercise!

-Myth: low-carb diets are the way to lose weight
-Fact: a calorie deficit causes weight loss. Period. A high-protein/low-carb diet may seemingly work (and fast!) but one reason is that carbohydrates hold water in muscles so when you decrease carbs you also lose water (and therefore water weight).

How could you ever be mad at this perfect addition to an egg/veg scramble?

-Myth: restricting ‘bad’ carbs will lead to health

-Fact: Restriction is just a bad idea. It just is. Maybe for a small percentage of people it works, but overall, it just leads to binges later. You give food wayyyyyy too much power when you put rules like ‘never‘ around them.
Many moons ago, I thought I had to eat perfectly and could never have ice cream (my absolute favorite food). When I caved, and allowed myself ice cream, I would want the whole tub! Nowadays, I almost always have ice cream in the freezer and have it more days than not (ask anyone who knows me!).
But, I am now completely satisfied with a small(ish) portion. Take away foods’ power -> don’t restrict.

Ok, are we all on the same page? Are you excited to eat carbohydrates now?

Well, if you need one more reason – this bread is made with blueberries (Hello, Antioxidants!). So there ya go – you can feel extra wonderful about eating this form of carbs! You’re welcome 🙂

Perrrrrrfect for a PB sandwich!

And now, without further ado… the recipe!

Blueberry Bread

By Kris Published: September 8, 2017

  • Yield: 1 loaf (8-10 Servings)
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

A delicious, soft yet crusty bread that could not be simpler - made with antioxidant filled blueberries!

Ingredients

Instructions

  1. If not already, puree blueberries until smooth (will take about 1-1.5 cups whole blueberries). Then warm in microwave until just slightly warm to touch
  2. Mix puree with salt and yeast
  3. Knead in wheat flour until a stiff but pliable dough is formed (adding more flour or a TB or two of water as needed)
  4. Cover and place in refrigerator overnight (or at least a few hours)
  5. When ready to bake, preheat over to 425*. Knead dough again, form into a circle and place on a cookie sheet - let sit in a warmish place until oven is preheated
  6. Score (cut one line) into the bread and bake for 30 minutes

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Recipe adapted from here

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