The summer after I graduated from high school (Shelby High School, Class of 1983), I spent the summer bussing tables and washing dishes at the local Western Steer. I did not need any incentive to finish college and law school, but, if I had, that summer would have provided it. There was one positive to the job – although we only got $.50 off on a steak, we did get some free Texas Toast; and I loved Texas Toast. I still love Texas Toast; Karen and I used to buy the garlic cheese Texas Toast to go with certain meals. However, as most of us know, a big chunk of refined white carbohydrate bathed in butter is not the healthiest thing in the world.
Sometime last year, as an alternative, I experimented a little with Toufayan whole wheat pita bread – it s not homemade, but, if you look at the ingredients, it is real food. What I came up with (inside initially) is this:
Melt a sufficient amount of Land of Lakes light butter to brush onto your pita bread;
Crush garlic (amount to taste) into the melted butter;
Brush garlic butter onto pita;
Bake at 450 for 3 minutes;
Broil for 1 minute;
Pull from oven and spinkle with grated parmesan cheese;
Return to oven and broil for an additional 30-90 seconds.
If you want to have pita chips as an appetizer instead of “Texas Toast” pita with the meal, cut the pita bread into 8 even pieces before brushing with the garlic butter.
Last weekend, I wanted to try something a little different, and I already had my green egg going … When the egg was between 300 and 400, I put the pita (already brushed with garlic butter, but not yet sprinkled) onto the grill. When it was sufficiently brown I sprinkled it with the cheese and left it a little longer. Voila – a new version of the “Texas Toast” pita with a slightly smokey, but not overpowering taste.
Try it and let me know what you think.
This entry was posted on Friday, 20 May 2011 at 9:41 pm and is filed under Healthy eating and healthy living, Side.You can follow any responses to this entry through the RSS 2.0 feed.You can leave a response, or trackback from your own site.
The healthiest kinds of bread are made from whole grains — not refined white flour. Sprouted grain bread has a higher concentration of nutrients like iron than whole wheat bread. Whole grain sourdough bread is also a great choice because of its relatively low glycemic index.
Grass-fed butter offers some health benefits to counteract the health risks it poses. It appears to have lower levels of saturated fats and more unsaturated fats than standard butter. This is because grass-fed butter is made from the milk of cows that are allowed to graze instead of being fed high-grain diets.
Nutritionally, grass-fed butter contains less saturated fats, more PUFAs, and more of the heart-healthy omega-3 and conjugated linoleic acid (CLA) fatty acids than regular butter.
Garlic contains antioxidants that support the body's protective mechanisms against oxidative damage.” It adds that, “High doses of garlic supplements have been shown to increase antioxidant enzymes in humans, as well as significantly reduce oxidative stress in people with high blood pressure.”
Garlic bread can be enjoyed as part of a balanced diet when consumed in moderation and paired with nutrient-rich foods. Opting for healthier bread options and reducing the amount of added fats can make it a healthier choice.
Cloud bread, or oopsie bread, is very popular with low-carb and keto dieters. Cloud bread is a protein-rich alternative to regular bread and makes an excellent sandwich base or English muffin replacement.
Toast is likely slightly better for weight loss than bread. There are numerous studies that show the association between a lack of blood sugar control and weight gain. Because toast has a lower glycemic index it could play a role in assisting with better blood sugar control and ultimately weight loss.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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