Ingredients for Cook Baked Buffalo Cauliflower Bites 1 head of cauliflower For the batter ½ cup all purpose flour ½ cup water dash of Frank’s Wing Sauce (or Frank’s Original Hot Sauce) ¼ teaspoon garlic salt ¼ teaspoon dried onion (I use Tastefully Simple’s Onion Onion) For the buffalo sauce ¼ cup Frank’s Wing Sauce
Ingredients for Cook Baked Buffalo Cauliflower Bites
1 head of cauliflower
For the batter
½ cup all purpose flour
½ cup water
dash of Frank’s Wing Sauce (or Frank’s Original Hot Sauce)
¼ teaspoon garlic salt
¼ teaspoon dried onion (I use Tastefully Simple’s Onion Onion)
For the buffalo sauce
¼ cup Frank’s Wing Sauce
3 Tablespoons salted butter, melted
pinch of salt
How To Cook Baked Buffalo Cauliflower Bites
- Preheat the oven to 450 degrees.
- Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
- Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
- In a medium bowl, mix together the batter ingredients. It will be fairly thick.
- Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
- Bake for about 15 minutes until the batter just hardens.
- In a small bowl, mix together the buffalo sauce ingredients.
- Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
- Put back into the oven and bake for a few more minutes (5-7 minutes was my range), until the sauce has hardened and the cauliflower is crisp.
- Remove from the oven, let cool, then enjoy! We dipped ours in Ranch dressing.
Nutrition Facts of Baked Buffalo Cauliflower Bites
Serving Size 149.7g. Calories 68, Calories from Fat 2.
Total Fat 0.2g 0%. Sodium 813mg 34%, Potassium 350mg 10%, Total Carbohydrates 14.4g 5%, Dietary Fiber 3.1g 12%, Sugars 2.9g Protein 3.4g.
Ingredients For Cook Creamy Chicken Quinoa And Broccoli Casserole
2 cups reduced sodium chicken broth
1 cup milk (I used 2%)
1 teaspoon poultry seasoning
½ cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
¼ cup cooked, crumbled bacon (optional… sort of)
1 pound boneless skinless chicken breasts
2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
¼ cup shredded Gruyere cheese (any kind will work)
3 cups fresh broccoli florets
How To Cook Cook Creamy Chicken Quinoa And Broccoli Casserole
- Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
- Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
- Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
- Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
Nutrition Facts Of Creamy Chicken Quinoa And Broccoli Casserole
Serving Size 367.3g with Calories 356, Calories from Fat 93. Total Fat 10.3g 16%, Saturated Fat 3.5g 18%, Trans Fat 0.0g, Cholesterol 76mg 25%, Sodium 444mg 19%, Potassium 620mg 18%, Total Carbohydrates 30.8g 10%, Dietary Fiber 3.3g 13%, Sugars 3.1g, Protein 34.0g.
Ingredients For Cook Saucy Asian Meatballs
2 lbs. ground pork or ground beef
2 tsp. sesame oil
1 cup Panko or breadcrumbs
1/2 tsp. ground ginger
3 tsp. minced garlic
1/2 cup thinly-sliced green onions
optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger
How To Cook Saucy Asian Meatballs
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.
Nutritional Facts Of Saucy Asian Meatballs
26 calories: 1 meatball, 1g fat (trace saturated fat), 10mg cholesterol, 87mg sodium, 2g carbohydrate (1g sugars, trace fiber), 2g protein
Ingredients For Cook Baked Chicken Fajitas
1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed
How To Cook Baked Chicken Fajitas
- In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
- Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.
Nutritional Facts Of Baked Chicken Fajitas
340 calories: 2 fajitas, 8g fat (1g saturated fat), 44mg cholesterol, 330mg sodium, 41g carbohydrate (0g sugars, 5g fiber), 27g protein Diabetic Exchanges:2 starch, 2 lean meat 2 vegetable 1 fat
Ingredients For Cook Italian Chicken Bake
140 calories of Tyson boneless, skinless chicken breast, (4 oz)
72 calories of Pesto Sauce, (0.06 cup)
36 calories of Mozzarella Cheese, part skim milk, (0.50 oz)
7 calories of Red Ripe Tomatoes, (0.50 plum tomato)
How To Cook Italian Chicken Bake
Trim your chicken breast and lay them in a glass baking dish. Spread about 1-2 tablespoons of prepared pesto (I like the Kirkland brand at Costco, but it all works!) Slice 1-2 roma tomatoes into 1/2″ thick slices and lay them on top of the pesto. Sprinkle mozzarella (or Italian blend cheese) over the whole thing. I like to use the Frigo mozzarella and just grate a bit for the top, but to make it even easier just use pregrated. Bake at 400˚F for 30-40 minutes or until the chicken is cooked through and the juices run clear.
Even though more attention has been sometimes been given to their delicious oil than their whole food delights, olives are one of the world’s most widely enjoyed foods. Olives are too bitter to be eaten right off the tree and must be cured to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color. Some olives are picked unripe, while others are allowed to fully ripen on the tree.
The primary difference between green and black olives is simply the point at which they are harvested. Green olives are picked before they are ripe, while black olives are allowed to ripen on the tree. The difference in color is primarily due to the olive’s ripeness when picked, but is also slightly affected by how they are processed.
About Green Olives
Green olives are harvested when they are unripe. They are soaked in a lye solution, then fermented in a brine solution for six to 12 months before packing. Green olives are usually pitted and are often stuffed with pimientos, almonds, garlic or onions. Pimiento-stuffed manzanilla olives from Spain are common in the U.S. The suggested serving size is 15 gram, or five medium olives.
About Black Olives
Black olives are allowed to ripen on the tree. They are also soaked in a lye solution to leach out natural bitterness, then brine-cured. Black olives are graded based on size. A 15 grams serving contains six small, five medium, four large, three extra large or jumbo, two colossal, one super-colossal, 2 tablespoon sliced or 1-1/3 tablespoon chopped black olives.
Because they are cured by pickling in a brine solution, both black and green olives contain a considerable amount of sodium. Sodium raises blood pressure levels, and high sodium intake is associated with increased rates of cardiovascular disease and stroke. The 2010 Dietary Guidelines Advisory Committee recommends that all Americans reduce their sodium intake to no more than 1,500 mg daily. Five medium black olives contain 115 to 125 milligrams of sodium, or 8 percent of this recommended amount. The same serving of green olives contains 218 to 360 milligrams of sodium, or 14 to 24 percent of the recommendation.
A 15 gram serving of green olives contains 20 calories, while black olives contain 25 calories. The calories come primarily from fat — 2 grams total fat, less than 0.5 grams saturated or polyunsaturated fat and 1.5 grams heart-healthy monounsaturated fat. There is less than 0.5 grams of protein, 1 gram carbohydrate, 0.5 gram fiber and no cholesterol or trans fats in a serving. The suggested serving size contains only small amounts of vitamins and minerals — 2 percent of the daily value for vitamin E and 1 percent of the DV for vitamin A.
Maybe people are more popular with olive oil. In fact, the olives are one of the world’s most Widely enjoyed fruits. Yes, they are fruits even though most of us think of them as zesty vegetables. Olive memili many health benefits to our body. Here are 10 health benefits of olives and Reasons You Should Be Eating everyday.
1. Weight Loss
It appears that monounsaturated fats, the kind found in olives, may encourage weight loss. Olive oil consumption has been shown to breakdown fats inside fat cells, get rid of belly fat and reduce insulin insensitivity.
People who have the highest olive consumption eat fewer calories overall and are rarely overweight. Blood tests show they have higher levels of serotonin, a so-called satiety hormone that makes us feel full.
The aroma extracts from olive oil can leave us feeling fuller, cutting our calorie intake by almost 200 a day, they said.
2. Cancer Prevention
The antioxidant and anti-inflammatory properties of olives make them a natural for protection against cancer because chronic oxidative stress and chronic inflammation can be key factors in the development of cancer. If our cells get overwhelmed by oxidative stress (damage to cell structure and cell function by overly reactive oxygen-containing molecules) and chronic excessive inflammation, our risk of cell cancer is increased. By providing us with rich supplies of antioxidant and anti-inflammatory nutrients, olives can help us avoid this dangerous combination of chronic oxidative stress and chronic inflammation.
Black olives are a great source of vitamin E, which has the brilliant ability to neutralize free radicals in body fat. Especially when working with the stable monounsaturated fats found in olives, vitamin E can make cellular processes safer. When such processes such as mitochondrial energy production are not well protected, the free radicals produced can cause oxidation, damaging a cell’s mitochondria, and preventing the cell from producing enough energy to supply its needs. If the DNA of a cell is damaged, it may well mutate and become cancerous. Studies have shown that a diet supplemented with olive oil leads to a lower risk of colon cancer, almost as low a risk as a diet rich in fish oil.
3. Skin and Hair Health
Black olives are rich in fatty acids and antioxidants that nourish, hydrate and protect. Chief among those is vitamin E. Whether applied topically or ingested, vitamin E has been shown to protect skin from ultraviolet radiation, thus guarding against skin cancer and premature aging. You can gain a healthy, glowing complexion by washing your face in warm water, applying a few drops of olive oil to vulnerable spots, and letting it work its magic for 15 minutes before rinsing it off. In fact, you can moisturize with olive oil before any bath, and even condition your hair with it by mixing it with an egg yolk and leaving it before rinsing and washing.
4. Less Pain
Spanish-style green olives, Kalamata-style olives, and many different methods of olive preparation provide us with valuable amounts of many different antioxidant and anti-inflammatory nutrients which can act as a natural Ibuprofen. Their oils contain oleocanthal, a substance with anti-inflammatory agents. Similar to classical NSAIDs, they are a type of non-selective inhibitor of cyclooxygenase (COX). 50g (more than three and a half tablespoons) of a typical virgin olive oil per day contains an amount of oleocanthal with similar anti-inflammatory effect as 1/10 of the adult ibuprofen dose.
5. Cardiovascular Benefits
When free radicals oxidize cholesterol, blood vessels are damaged and fat builds up in arteries, possibly leading to a heart attack. The antioxidant nutrients in black olives impede this oxidation of cholesterol, thereby helping to prevent heart disease. Olives do contain fat, but it’s the healthy monounsaturated kind, which has been found to shrink the risk of atherosclerosis and increase good cholesterol. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (without becoming too high in total fat), research study participants typically experience a decrease in their blood cholesterol, LDL cholesterol, and LDL:HDL ratio. All of these changes lower our risk of heart disease.
Recent research studies have also shown that the monounsaturated fat found in olives (and olive oil) can help to decrease blood pressure. The oleic acid found in olives–once absorbed up into the body and transported to our cells–can change signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades). These changes at a cell membrane level result in decreased blood pressure.
6. Digestive Tract Health
Frequent consumption of both vitamin E and the monounsaturated fats in black olives is associated with lower rates of colon cancer. These nutrients help prevent colon cancer by neutralizing free radicals. Olive oil’s protective function also has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs, thereby lowering the incidence of gallstone formation. A cup of black olives also contains 17% of the daily allowance of fiber, which promotes digestive tract health by helping to move food through the system at a healthier pace. This keeps any one part of the digestive tract from having to work too hard and supports the ideal balance of chemicals and populations of microorganisms required for a healthy digestive system.
7. Increases Blood Levels of Glutathione
Olives have shown the ability to increase blood levels of glutathione (one of the body’s premier antioxidant nutrients). Consumption of olive pulp is associated with significantly increased glutathione levels in the blood and improvement in antioxidant capacity.
8. Good Source of Iron
Olives, especially black are very high in iron. The ability of red blood cells to carry oxygen throughout the body is due to the presence of iron in the blood. If we suffer from a lack of iron, our tissues don’t get enough oxygen, and we may feel cold or weak. Iron also plays a vital role in the production of energy. It is a necessary part of a number of enzymes, including iron catalase, iron peroxidase, and the cytochrome enzymes. It also helps produce carnitine, a nonessential amino acid important for the utilization of fat. To top it all off, the proper function of the immune system is dependent on sufficient iron.
9. Eye Health
One cup of olives contains ten percent of the daily recommended allowance of vitamin A which, when converted into the retinal form, is crucial for healthy eyes. It enables the eye to better distinguish between light and dark, thereby improving night vision. Furthermore, Vitamin A is believed effective against cataracts, macular degeneration, glaucoma and other age-related ocular diseases.
10. Less Allergies
New research may help explain how olives work to provide us with anti-inflammatory benefits, especially during circumstances involving allergy. Olive extracts have now been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors (called H1 receptors), unique components in olive extracts may help to lessen a cell’s histamine response. Because histamine is a molecule that can get overproduced in allergy-related conditions and can be a key player in the inflammatory process, it’s likely that the anti-inflammatory benefits we get from olives involve this anti-histamine pathway. It’s also possible that olives may have a special role to play as part of an overall anti-allergenic diet. Your circulation will improve and you’ll be able to breath easier with olive consumption. They can increase blood flow and help lessen the effects of illnesses such as asthma through its anti-inflammatory properties.
Salmon is generally good for health benefits. These fish have loaded and Omega-3 fatty acids. Loaded in salmon can make your heart healthy, while Omega-3 fats can increase intelligence. However, not all salmon have these two things well. Today, many salmon we ate was not caught in the wild, but bred in fish farms. So, what is the difference Wild and farmed slamon? and which has a maximum nutritional value?
The first choice you should make is whether to buy wild salmon (and all Alaskan salmon is wild-caught) or farmed Atlantic salmon. Wild salmon is caught in the wild, in its natural environment, oceans, rivers and lakes. But half of the salmon sold worldwide comes from so-called fish farms, also known as aquacultures. The annual global production of farmed salmon has increased from 27,000 to more than 1 million metric tons in the past two decades.
Wild salmon eats other organisms found in its natural environment, farmed salmon is given a processed high-fat feed in order to produce larger fish. Farmed salmon is much higher in fat, it contains slightly more Omega-3s, much more Omega-6 fatty acids and 3 times the amount of saturated fat. It also contains 46% more calories, mostly from fat.
There are two main types of polyunsaturated fats, Omega-3 and Omega-6 fatty acids. These fatty acids have important roles to play in the human body. We need both in the diet, otherwise we end up sick. That’s why they are termed the “essential” fatty acids (EFAs). However, we need to get these fatty acids in a certain balance.
Most people today are eating too much Omega-6, and the delicate balance between these two types of fatty acids is heavily distorted towards Omega-6. Many scientists have speculated that this can drive increased inflammation and may play a role in the pandemics of chronic diseases like heart disease and others.
Salmon, both farmed and wild, should lead to a massive improvement in Omega-3 intake for most people, and is often recommended for that purpose. In a 4 week study of 19 volunteers, eating farmed Atlantic salmon twice per week increased DHA (an important Omega-3 fatty acid) levels in the blood by 50%.
However, there’s some good news. Salmon farmers are currently in talks with environmental groups about improving their practices and there is a proposal before Congress to set standards for aquaculture. Already some farms, such as Sweet Spring in British Columbia, are raising coho in closed pens, that reduce the impact on wild fish. Others, such as Verlasso in Patagonia, are using feeds fortified with the omega-3 EPA, which helps cut back the ratio of pounds of fish needed to feed the salmon to 1-to-1.
In 2004, the issue of Antioxidants to help prevent and repair oxidative damage that occurs during normal cell activity. USDA scientists are investigating more than 100 meals to measure the concentration of antioxidants per serving size. Also Apples are full of fiber called pectin’a a medium-sized apple contains about 4 grams of fiber. Pectin is classed as a soluble, fermentable and viscous fiber, a combination that Gives it a huge list of health benefits. The following Healthiest Types Of Apples You Must Know
McIntosh apples are vivid red brushed with bright green, oftentimes speckled with white lenticels (spots). The amount of red or green on the skin of the McIntosh will vary depending on when it was harvested. McIntosh apples are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and trace amounts of boron, which has been touted for its ability to help build strong bones.
Royal Gala Apples
Gala apples are covered in a thin yellow to orange skin, highlighted with pink to red stripes that vary in hue dependent upon the apples maturity. Their dense flesh is creamy yellow and crisp, offering a mildly sweet flavor and flora aroma. Gala apples are a great snacking fruit as they are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and help prevent heart attacks.
Red Delicious Apples
Red Delicious apples are bright to deep red in color, oftentimes speckled with faint white lenticels (spots). Its creamy white flesh is slightly crisp and dense offering a mildly sweet flavor and slightly flora aroma. Red Delicious apples offer a small amount of vitamin A and vitamin C and have only a trace of sodium. They contain pectin, a beneficial fiber that has been shown to help promote healthy cholesterol levels and slow glucose metabolism in diabetics. Red Delicious apples are also higher in antioxidants than many other apple varieties, most of which is contained in their skin.
Mustu apples are smooth bright green to yellow in color. Its firm white flesh is crisp and juicy with a sweet-tart flavor that has subtle hints of spice. An excellent keeper, the Mutsu apple will take on an even sweeter flavor in cold storage. Mutsu apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apples skin.
Golden Delicious Apples
Golden Delicious apples are pale green to golden yellow in color and speckled with small lenticels (spots). They are small to medium in size, and tend to be conical or oblong in shape. Golden Delicious apples are firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavor, which has been described as honeyed. Low in calories, Golden Delicious apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apple’s skin.
Cortland apple is bright red and covered with dark red streaks, often they are capped with a green blush. Their crisp white flesh is exceptionally juicy with a sweet-tart flavor. Cortland apples are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and trace amounts of boron, which has been touted for its ability to help build strong bones.
Idared apples grow on slightly small trees, which are nonetheless good fruit producers. The apples themselves are medium in size and generally round, with a layer bright red over a green-red background. The flesh is yellowish-green, although sometimes a faint pink tinge can be detected. They are both sweet and tart, juicy yet crisp and firm. Apples are extremely healthy foods. They contain dietary fiber, which contributes to cardiovascular and digestive health. They also contain Vitamin C, potassium, and phytochemicals, all important parts of the diet. Apples have few calories and little to no nutrients such as saturated and trans fat, sodium, and cholesterol.
Red Prince Apples
Red Prince apples resemble both of their parents. Their sweet juiciness is reminiscent of the Golden Delicious, while their crispness comes from the Jonathan. They are generally deep red in color, very large (with a circumference up to 13 inches), and have an oblate shape. The deep red color of the Red Prince indicates the presence of antioxidants in the skin, which promote healthy cells and may help prevent cancer. Red Princes also include Vitamin C, dietary fiber, and pectin, which helps lower LDL cholesterol levels.
Anadama Bread a traditional dark yeast bread from New England. Recipe for Cook This cake so simple. Anadama Bread is made quicker with the use of RapidRise yeast and a food processor. You can knead the dough by hand but the temperature of the cornmeal mixture should be a little hotter: 125 to 130°F.
Ingredients Of Healthy Anadama Bread
- 1/4 cup cornmeal, preferably stone-ground
- 1 1/3 cups boiling water
- 1/4 cup molasses
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups bread flour, or all-purpose flour
- 1 package RapidRise yeast
- 1 1/2 teaspoons salt
- 1 egg white, mixed with 2 teaspoons water for glaze
How To Cook Healthy Anadama Bread
- Combine cornmeal and boiling water in a large glass measuring cup. Add molasses and let stand for 5 minutes or longer to soften the cornmeal and to cool the liquid until it is the temperature of a baby’s bottle (105 to 115°F).
- Combine whole-wheat flour, bread (or all-purpose) flour, yeast and salt in a food processor. Pulse to mix. With the motor running, gradually pour the cornmeal mixture through the feed tube until a ball forms. Process for about 45 seconds to “knead” the dough (it will be sticky). Turn the dough out onto a floured surface. Cover with plastic wrap and let rest for 10 minutes.
- Coat a baking sheet with cooking spray. Dust with cornmeal (or flour), shaking off excess. Punch down dough and form into a 7-inch-diameter round loaf. Place on the prepared baking sheet. Cover lightly with plastic wrap that has been coated with cooking spray and let rise until doubled in bulk, 40 to 45 minutes.
- Set a rack in the center of the oven; preheat to 425°F. Just before baking, place a shallow pan of hot water on the lowest shelf in the oven.
- Brush the risen loaf lightly with the egg-white mixture, taking care not to let it drip onto the pan. Use a sharp knife to make two slashes, 1/2 inch deep, in a crisscross pattern on top.
- Bake the bread for 10 minutes. Brush again with the glaze and rotate pan 180° (from front to back). Lower oven temperature to 400° and bake for 10 to 15 minutes more, or until golden and the bottom sounds hollow when tapped. Transfer the bread to a wire rack to cool.
Nutrition Of Healthy Anadama Bread
Per slice: 142 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 33 g carbohydrates; 6 g protein; 3 g fiber; 299 mg sodium; 192 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 starch