Bread Does Not Make You Fat!
Tortilla Chips are quite possibly the best snack ever invented. I used to eat entire bags of Tostitos when I was studying in university.
But then I was advised I could NEVER AGAIN eat any form of chips, bread, or crackers if I wanted to be a fitness model. So I broke up with bread. In fact, I haven't had bread since 2009.
I was an idiot from 2009 until July 2013. Why? Because I did what I was told without thinking critically.
I've been eating P28 bread products for the past month and nothing has happened to me. I fit it into my macros (IIFYM = If It Fits Your Macros) and I'm maintaining my lean physique... except I'm happy! I'm eating bread!
I must say: With this IIFYM approach in combination with Intermittent Fasting, I'm happy and lean!
- 28 grams of Protein per 2 Slices of Bread / per Bagel / per Wrap
- 100% Natural
- 100% Whole Wheat – Made with Oat, Flax Seed, Sunflower Seed, and Millet
- Made with Whey Isolate – The highest quality source of protein
- A rich source of 8 essential Amino Acids that your body needs for growth, energy, and vibrant health
- 7 grams of whole grains per serving
- Cholesterol Free
- A Good source of Fiber
- Contains Omega 3?s
- Excellent for people who are trying to build muscle and/or lose body fat.
- Pre-heat oven to 360 degrees F
Make the tortillas:
- Spray a cookie sheet with PAM non-stick cooking spray
- Get scissors and cut one P28 Flat Bread into zillions of little triangles (see photo)
- Lay them flat on the cookie sheet... spray the top sides of them with another dose of PAM
- Place in the oven for 4 to 6 minutes ... supervise them until they are crispy (don't burn them!)
Note: you can use many options for your dip, such as salsa, guacamole or hummus. I used 4 TBSP of pre-made salsa (Garden Fresh Gourmet Brand).
- calories 280, fat: 7g, saturated fat: 0.5g, cholesterol:85.5mg, sodium: 635mg, carbohydrates: 31g, fiber: 6g, NET CARBS: 25g, sugars: 7g, protein: 28g
=> Find detailed explanations about the ingredients I used in this recipe by clicking on my Ingredient Encyclopedia!