The Bread & Butter

There are many reasons why people won't go vegan, but not being able to eat tasty food isn't an argument I can agree with. One of the things I love most about this life style is that it forces you to explore your options. Take your taste buds out of their comfort zone and introduce them to some new friends. Now, in my particular situation, I often have to sacrifice the really rich edibles for something a little less calorie dense. That being said I am not going to miss out - some serious fomo (fear of missing out) goes on when it comes to me and whats on my plate.

This is one recipe I have recently found that satisfies all areas - my sweet tooth, my protein intake and an all around macro-friendly bite. This masterpiece is a combination of my obesssion with nut butters and recipe for protein bread I found by Samantha Shorkey (Jacked on the Beanstalk) -vegan bikini competitor guru.

The bread

Preheat oven to 350 degrees F.

2 cups vital wheat gluten

2 Tbsp. ground flax

4 Tbsp. chickpea flour

1 tsp baking powder

1 tsp salt

1.5 - 2 cups water (start with 1.5 cups then add as you need)

Mix them all up in the bowl and start using your upper body strength to kneed out the dough. Separate the dough in half and roll each portion into two baguette shaped buns. Lay out two sheets of aluminum foil and sprits with a bit of oil - I recommend flax oil (omega-3's baby). Place each bun on a sheet of foil and roll the sides up pinching the ends - leave some breathing air at the top of the tinfoil wrap so the dough can expand. Bake for 45 minutes. HINT: this bread, whatever you may choose to top it with is best toasted first.

The macros in a slice of this heaven... Cals: 142, Protein: 25g, Carbs: 6g, Fat: 1 g

The Butter

While baking your bread grab some fresh or frozen blueberries and throw them in a lightly oiled oven-safe dish. Sprinkle with cinnamon - and if you are so inclined, adding dash of pink Himalayan salt will satisfy your "sweet & salty" craving. Bake for 10 minutes.

On your toasted protein bread, slap about 1 tbsp of sunflower seed butter (you can use any nut butter but I promise you there will be no regrets if you use sunflower seed butter). Chop up half a banana and place the slices on top of the nut butter. Then, once your blueberries have gone from boiling hot to warm and melty, drizzle them on top of the bananas and sprinkle some more cinnamon. If my fat macros for that day will allow it, I also add some pumpkin seeds - high in protein/healthy fats.

For a quicker, lower calorie option I use organic corncakes (from Bulkbarn) instead of the protein bread and vito the pumpkin seeds.

They are both delicious options and I am not exaggerating when I say - it tastes like warm blueberry pie!

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