For the past three days I decided to take a break from my diet by mixing a few fats and carbs in one or two meals per day. I didn’t go crazy, but I ate a banana with some peanut butter and 10 plain M&Ms, enjoyed a sandwich with regular, rather than non-sprouted bread, savored a pasta salad with sun-dried tomatoes and artichoke hearts, and ate some low-carb pancakes with some real maple syrup on top.
The first day my weight remained static–no gains, no losses. I can handle that. But, the second and third days I gained weight–not a lot; just a couple of pounds, but I think I have just provided a measurable case study once again proving the science behind a nonfat, low-carb diet (like Ornish or Pritikin) and healthy fats diet (like Atkins). I can have either a healthy fat meal or a nonfat, low-carb meal, but I can’t mix the two. For me:
Carbs + Fat = Weight Gain
Maybe you can mix the two, but I certainly cannot without negative consequences.
For your protein-based, healthy fat meals there’s very little grain or bread allowed, so I searched the internet and found this recipe for bread made largely of whole eggs. The recipe takes a bit of extra time and effort, since you have to whip the egg yolks and whites separately, bake; then store the bread rounds in plastic bags overnight, but this is now my favorite low-carb bread recipe. I think in the future I’ll experiment with adding some psyllium husk, ground flax seed, or glucommanan. Enjoy!
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 gram of xylitol or other sweetener
1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. Spray two cookie sheets with fat-free cooking spray.
7. With a large spoon, “scoop” the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown like a pancake.
9. Remove from the pans and cool on a rack or cutting board.
10. While warm they are crumbly and similar to cooked meringue – but don’t let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware overnight. They will totally change their consistency, to something much more like bread – a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
I even added some pecans, cinnamon, and xylitol to a couple of rounds and enjoyed what was very similar to a cinnamon roll.
Copied from http://www.food.com/recipe/carb-free-cloud-bread-411501