Ok, so this mom is low-carbing it. The reason is that since I did whatever I did to my neck to get this pinched nerve that I have…well, I’m not supposed to be lifting weights and over doing it. In addition, this mom is 15 lbs heavier than ideal and 20 lbs more than I want to be. Since exercising the extra eating off is not an option, diet has to be. Now, my doctor’s advice on not over-exercising alone has not lead to my non-skinny-ness, but it hasn’t allowed me to start working out like I usually do after a winter of not-so-light eating. Anyway, I’ve lost 10 lbs that I’m aware of so far (I don’t own a scale, so only when I’m at my boyfriends do I have the opportunity to weigh-in); so I’m sticking with it.
Now, losing weight is great and all, but the absence of toast in my life has recently become upsetting. I realize that one slice of toast isn’t going to throw me into a carb-tastic abyss, but I’m trying my best just to say no…or at least have alternatives. This lead me to some research online and a recipe for bread made primarily from Flax Seed. I made some adjustments to this recipe, mainly because I didn’t have enough flax seed on hand and I have an abundance of garbanzo bean flour for some reason. I also read lots of the comments and incorporated stuff from what I was reading. The results were pretty good in my opinion. Sophie spit it out, but her definition of bread is tasteless and white–this is definitely not flavorless white bread. It did, however, hold together for toasting and was tasty with plain old butter. I’ve had some untoasted with peanut butter, too, and it’s up my alley so I’m sharing the recipe.
Note, that it is pretty high in calories, but flax seed is good for you and it is pretty rich. Once slice fills me up.
Do you have any low-carb recipes you make that your family likes? If so, please share ’em!