What a great idea! This is a fantastic way to cut down on my carbs. I'm new at this so i'm gonna start with kale leaves to substitute for sandwich bread. it seems pretty sturdy. Cabbage leaves may be bitter so i'll stick with kale to start.
I have replaced white bread and wheat bread with rye as it makes me stay full, but I only eat rye 2 times a week and have it sliced thinly. I like to take sliced turkey and sandwich in between romaine or 2 slices of Borden's 97% Fat Free cheese. I will also stuff a tomato with tuna, or chicken mixed with lentils or black beans, stuffed peppers, cabbage rolls, and even make small sandwiches with cucumber slices.
Chard and collards mainly because they are a bit more pliable. if i do a top and bottom I use kale. or even romaine. I have also been known to use tomatoes.
Fitness Minutes: (58,265)
3/26/13 11:53 A
Hi Buukworm, I've used the outer leaves of lettuce heads for wrapping up tuna fish, hummus, or other squishy ingredients. I have used chard and collards before to wrap rice, split peas, or other legumes, or maybe scrambled eggs or falafel. Sometimes I will use them raw but if you wilt them or very lightly steam them, they are more flexible. Leafy greens are my favorite way to substitute bread. I love bread and will eat the whole loaf if I buy any, so bread is banned from my house.
Fitness Minutes: (73,537)
936 3/26/13 10:09 A
What do you use in place of bread? Have you used any of the heartier greens (Kale, collards)? If so, how did you prep them?
Page: 1 of (1)
Other Recipes & Cooking General Discussion Topics:
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.