Cloud Bread

Hey guys! So I have been LOVING my new progressive program that I've been doing! It comes with its own meal plan and is LOW CARB- getting carbs from whole foods like sweet potatoes, NOT your nutrient-lacking simple carbs like BREAD! (and we all LOVE bread, right?!? ;) )

3 Week Shift Shop results

So- how can you satisfy that bread craving, not feel deprived, but still stay on track to reach your GOALS?!? CLOUD BREAD!!!

Fresh out of the oven- kid approved!

Made this last night with the help of my five year old and he APPROVED! I am NOT a chef by any stretch of the imagination so I was a little intimidated by this recipe at first! I got it from my Shift Shop Recipe Book and it turned out great! 

CLOUD BREAD:

Ingredients:

3 large eggs

1 dash cream of tartar

1 dash sea salt- optional

1/3 Cup organic Greek yogurt

Instructions:

1. Heat oven to 300

2. Line baking sheet with parchment paper

3. Separate egg yolks from egg whites. Place whites and yolks in separate medium bowls. Set aside.

4. Add cream of tartar to egg whites. Beat with a mixer on high until stiff peaks form, about 4 minutes. Set aside.

5. Add salt and yogurt to egg yolks. Beat with a mixer on medium until blended. Gently fold 1/3 of egg white mixture into egg yolk mixture. Fold in the remaining egg white mixture until just mixed. Do not over mix.

6. Use a spoon to transfer a scoop of egg mixture onto prepared backing sheet, gently spreading into a thick pancake shape about 3 inches in diameter. Repeat five times.

7. Bake for 25 to 30 minutes, or until golden brown and exterior is crispy to the touch. Immediately loosen with a spatula; allow to cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

8. Serve immediately, or store in an airtight container. 

Try it out and let me know what you think!!!!