Today’s brunch features yesterday’s chicken soup, and a recipe I found on Wholefoods.com, that I immediately knew I needed to make!
I woke up nice and early to get the soup back on the stove and and the bread in the oven, only to find Frank had used the last of the grated Parm! He was a good sport, though, and quickly ran out to the store to pick some up.
altered from Wholefoods
makes 24 thin slices
- 8 slices turkey bacon, chopped
- 1 3/4 cup organic 100% whole wheat pastry flour
- 1 cup finely chopped baby kale
- 1/2 cup reduced fat grated Parmesean cheese
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8-1/4 tsp ground thyme
- 1/3 cup flax milk
- 2 Tbsp unsweetened applesauce
- 1/2 tsp extra virgin olive oil
- 1 cup liquid egg substitute
Preheat oven to 425°F. Spray a 9-x5-inch loaf pan, heavily, with non stick cooking spray; set aside. Cook chopped bacon in a skillet over medium-high heat until just crisp, 8 to 10 minutes. Transfer bacon to a medium bowl, and add flour, greens, cheese, baking powder, salt, pepper, and thyme. In a large bowl, whisk together milk, oil, applesauce, and eggs. Add flour mixture and fold together just until combined. Transfer to prepared pan and bake until cooked through, 30 to 35 minutes.
Set aside to cool and settle until warm. Flip the loaf from the pan and carefully slice.
Nutrition: (per slice, 1/24 recipe)
Calories: 54, Fat: 1.3g, Sat. Fat: 0.3g, Cholesterol: 4.6mg, Sodium: 140.2mg, Carbs: 7.7g, Fiber: 0.8g, Sugar: 0.2g, Protein: 2.8g
The soup and bread combo was a hit and almost everyone had seconds! I was lucky to have both my little brothers over for brunch, today, and they went to town on the bread. Wholefoods recommended serving the tea bread with fig jam, I figured the apple butter in the refrigerator would suffice.
The next time, I’d like to try a little liquid smoke or something to add a little flavor to the turkey bacon…
Following brunch, dad and I squeezed in a catch before the Eagles/Redskins game! Go EAGLES!!! We won!
Around dinner time, I got smacked with a hanckering! Ever since dad and I split “The Julian” from Fresh Thymes, I’ve been thinking about sauerkraut. And with Frank making black beans and rice the other night, I wanted beans. I would up creating an odd quesadilla that hit the spot!
I threw fat free refried beans, sauerkraut, fat free shredded cheddar cheese, and salsa on a sun-dried tomato wrap! I topped it with chili powder and hot sauce!