Well....it seems like I'm always starting threads with peoples interests in food. Let's start talking about Ezekiel bread. Any thoughts on it? When you use it? Worth the price? Great source of clean carbs? Let's get it rolling. Just want to know peoples experience with it.
For anyone near a Trader Joes, it has an Ezekiel Bread that does not have to be kept frozen. Plus everything is cheaper at Trader Joes! In my opinion tastes much better than regular bread. I think it is also much better in terms of satifying your appetite.
I used to eat a different high protein bread before seeing Ezekiel promoted by a few guys on this site. I would never switch back.
Lol, well, There may be some frozen Veggies buried in the far back for an emergency, but for the most part (and especially since I've been cutting), I keep my freezer pretty insanely stocked with Tilapia fillets, Chicken Breasts, and Bison Patties (and my Hawaiian Kona Coffee beans, I'm kind of an addict!).
Even when I'm not cutting though, I've never really been a big 'sandwich' guy. Sure I love a good hamburger, but I would always order two, and combine them on one bun. I guess I figure I'll not only be better off macro-wise, but actually feel more full from eating a great quantity of 'real food', rather than 'dressing up' a smaller amount on bread.
I do love bagels though, I'll fess up to that one.
I couldn't agree more, never a big sandwich guy. I am a sucker for big ass burritos, or schwarma in a lafa? You ever have that? It's quite amazing. Bison is great though. I get it when I can. What about liver? Anyone ever get down with that?
The Ezekiel whole grain (or whatever they call the dark bread) makes an awesome bun to use with gamey-tasting bison burgers (the ones from really good farmers, not the stuff from TJ and WFM).
It would be awesome if Ezekiel could come up with a pita formula.
I've never seen Ezekiel bread on a shelf in a store or bakery up here. :(
I think my Bucksport friend who introduced me to it got it either from a food co-op or Rooster Brothers, whenever you might be going through Ellsworth. You must know about that place anyway being the chef you are. :-)