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Healthy bread recipes

NADINE Tengco, weight-loss expert, with “Biggest Loser” contestant Joy Siy

It’s a common misconception that losing weight is all about getting rid of carbs, skipping meals, and giving up so many favorite foods deemed fattening and unhealthy.

“Eat every three to four hours, hungry or not. That’s my number one rule,” says Nadine Tengco, “Pinoy Biggest Loser” resident nutritionist, weight-loss expert and Philippine Olympics Committee’s sports nutritionist.

Another mistake from many people trying to lose weight is eliminating essential nutrients like carbohydrates.

Tengco says there are many good sources of carbohydrates, such as bread. She recommends Walter Bread.

Tengco shares recipes using healthy Walter Bread products.

Chicken Salad ‘Bread-wrap’

(With ‘Cauli-Mayo’)

3 slices Walter Weight-Control Bread

¾ c broiled boneless, skinless chicken breast fillet

¼ c finely diced celery

¼ c finely diced carrots

6 tbsp ‘cauli-mayo’

¼ c salad greens

For broiled chicken: Put fillets in oven-proof dish, season with salt and pepper. Roast in turbo-broiler for 15 minutes 200°C. Cool and then cut into small cubes. For Cauli-mayo: Mix equal parts mayo and cauliflower puree (ex. ¼ c mayo and ¼ c cauliflower puree). For cauliflower puree: Steam cauliflower florets until tender. Process until smooth in food processor. For Bread-Wrap: Roll 1 slice of bread with a rolling pin. Begin at one edge and press the rolling pin down onto the bread, moving it across in increments. Roll gradually in each direction to flatten bread. Use a knife to trim crust/edges. Repeat with the other slices. Set aside. For Chicken Salad: Toss together chicken, celery, carrots and cauli-mayo.

Assemble the wrap by spooning a third of chicken salad and salad greens in a line down the center of a bread-wrap. Fold the right side just past the middle. Do the same with the left. Serve.

Crab Salad  ‘Bread-Tarts’

(With ‘Cauli-Mayo’)

3 slices Walter Sugar-Free wheat bread

3 sticks imitation crab or ‘Kani’, flaked

2 tbsp celery, diced

¼ c ripe mango, diced

2 tsp green onions, chopped

½ tbsp mint leaves, chiffonade

1½ tbsp ‘cauli-mayo’

1/8 c egg whites

Make cauli-mayo and cauliflower puree (check above procedure). For crab salad: Toss together crab sticks, cauli-mayo, celery, mango, onions and mint leaves. For Bread-tart shells: Flatten bread with a rolling pin. Begin at one edge and press rolling pin down onto the bread, moving it across in increments. Roll gradually in each direction. Trim crust/edges. Press into mini-tart moulds brushed with egg whites to create shape of tart shells. Toast in an oven toaster for 3 minutes on high. Cool and set aside.

Spoon crab salad into the toasted bread-tart shells. Serve.