This recipe is everything! I wish I could take credit for it, but I originally found it on the Beachbody website. If you’re a 21 Day Fix user, you know how precious those yellow containers are. Or if you are gluten-free, or simply just don’t love a large amount of carbs every day, this is the solution to all of those problems that we typically find with good old fashioned bread!
I love sandwiches. I don’t remember loving them that much growing up, but one of my favorite things to eat now is a turkey sandwich, or a veggie and egg sandwich. While I don’t follow a carb-restrictive diet and try to eat from all food groups, it’s challenging to find a good, soft, healthy bread, and some days, I want to eat a carb-heavy dinner, like pasta. This is the solution for me – I can still have my sandwiches without the carb-guilt later on.
Another tip; cream of tartar is with the spices! Admittedly, I had a little too much wine and told my husband to pull into the grocery store on the way home because “I just had to grab 1 thing!” – 20 minutes later, he found me strolling up and down every aisle looking for cream of tartar, which I had no idea what I was looking for or where to find it. Thank God for Google Images (his idea, not mine, by the way).
Don’t let this recipe turn you off, it can seem a little bit complicated at first, but once you make it for the first time, it’s a breeze. The hardest part is understand how to get the eggs to “peak”. I was really worried about this because I hadn’t done it until recently, but there’s really nothing to it if you’re using an electric mixer. The best advice that I can offer is to be patient and put your mixer on the highest setting that it has. Running on high, it took my Kitchenaid stand mixer about 4 minutes.
You’ll want to make sure your cookie sheet is well greased, the bottoms of these can stick really easily. While these little guys are amazing, I will say that they are not the typical bread texture that we’re used to – they crumble a lot easier and are probably not going to hold up a hearty burger that you’re holding with both hands and mustard and juices are dripping everywhere.
We made these turkey burgers, and while they tasted great, we found ourselves using a fork toward the end to pick up the pieces. The next day, I had one more “bun” left, so I decided to make a breakfast sandwich. I filled the bun with scrambled eggs and veggies, and I placed it on the panini maker for a minute or two, and it seemed to hold up much better, so maybe the additional heat, or the time spent in the container over night helped to “harden” it up a little – I’m not sure what the trick is, but what I do know is that it tastes great and is a new favorite around here! Sandwiches are meant to be messy anyway, right?!
I plan to experiment with this in a loaf next week – maybe to use with spinach dip? If it works, I’ll share and if it doesn’t, we’ll pretend it didn’t happen!
Happy Easter weekend to all of you! Stay away from those jelly beans – you can never have just a few!