Natural Weight Loss Foods: Whole Wheat Bread

There are so many natural foods out there that are great in helping you lose weight.  Over the next couple of weeks we will be highlighting a few of them.  The first one is whole wheat bread.

We all know that whole wheat is the best type of wheat but beware, just because your bread is brown does not mean that it is whole wheat.  Even if the label says "wheat" bread and boasts "wheat flour" as the first ingredient, it still may not be made with the flour from wheat.  That brown color?  It comes from caramel coloring.

People still think that bread is fattening, but on the contrary bread can be the best fat-fighting friend on your diet.  Bread is naturally low in fat and can be high in fiber.  Because it is so versatile you can easily eat many servings a day in place of other high calorie foods.  As long as you aren't piling on fatty spreads or fillings, bread can help you lose weight.  The trick is to keep yourself from slathering that bread with butter or margarine.  Try a little olive oil, it has great flavor and is also good for your heart.

Whole-wheat bread is good for you for a number of reasons.  It is high in complex carbohydrates, low in saturated fat, a source of protein and a storehouse of nutrients and fiber.


What milling removes, manufacturers try to put back in. Lost B vitamins -- thiamin, riboflavin, niacin, folic acid -- and iron are added back to form enriched bread products. Many other nutrients, especially minerals and fiber, don't get added back. So if you eat white bread, you're definitely missing a nutrient-rich and fiber opportunity.

The key to buying whole wheat bread is to make sure it says "100% whole wheat".  Unless you read the word "whole" you are not getting all the goodness of the bran and germ.  Also make sure you check the expiration date before you buy, many whole wheat breads lack the preservitives that prolong freshness.  To prevent it from going stale leave at room temperature only what you will eat in a day or two.  Freeze the rest and take out slices and defrost them as you need them.  Don't refrigerate bread, it only makes it go stale faster.

Whole Wheat Tollhouse Cookie-From Jamie the Titanium Chef

Sometimes you just have one of those days where no amount of fruit is going to satisfy that sweet tooth.  Try this recipe out next time you have one of those days, I bet you won't even realize its healthier than your normal cookie recipe.  Now don't be misled, these cookies are not "healthy" but they are much healthier than the norm!

The Whole Wheat Tollhouse Cookie

1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter softened
1 cup brown sugar
1 egg, slightly beaten
1 1/2 teaspoons vanilla
1/2 cup old fashioned oats
1 cup chocolate chips
1/2 cup nuts chopped (optional)

Preheat oven to 350 degrees.  Lightly oil a baking sheet or cover with parchment paper.  In a large bowl, sift or whisk together the flour, baking soda, and salt.  Cream the butter with the brown sugar until light in color, about 4 minutes.  Beat in the egg until well incorporated.  Stir in the vanilla.  Add the flour mixture to the butter mixture and blend well.  Stir in the oats, chocolate chips and nuts.  Drop by teaspoonfuls onto the prepared cookie sheet.  Bake for 10 minutes, or until lightly browned.  Cool on a wire rack.

Whole Wheat Tollhouse Cookies--From Jamie the Titanium Chef

I don't know about you but there is nothing better to me than a warm chocolate chip cookie right out of the oven!  This recipe uses whole wheat flour instead of white flour and adds a little bit of oatmeal to make it a little bit healthier for you and give you some of those good whole grains that you need in your diet.  Try them out!

WHOLE WHEAT TOLLHOUSE COOKIE
Makes 4 to 5 dozen cookies

1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter, softened
1 cup brown sugar, packed
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup old-fashioned rolled oats
1 cup chocolate chips
1/2 cup nuts, chopped (optional)

Preheat oven to 350 degrees.  Lightly oil a baking sheet or cover with parchment paper.
In a large bowl, sift or whisk together the flour, baking soda, and salt.  Cream the butter with the brown sugar until light in color, about 4 minutes.  Beat in the egg until well incorporated.  Stir in the vanilla.  Add the flour mixture to the butter mixture and blend well.  Still in the oats, chocolate chips and nuts.
Drop by teaspoonfuls onto the prepared cookie sheet.  Bake for 10 minutes, or until golden brown.  Cool on a wire rack.

Here are a couple secrets for baking cookies...always do a test cookie!  Just cook one cookie to make sure its going to work out right.  There is nothing worse than a whole sheet full of flat cookies.  If your test cookie comes out flat then you need to add more flour.  The temperature of your butter (if it was too warm) and the climate will affect how your cookies bake.  This does take a little more time but its worth it to have your whole batch of cookies turn out perfectly!