Friday, June 27, 2014

Tomato Basil Protein Focaccia












     After making the Onion Focaccia Bread from Andrea's Protein Cakery, I had to try her Tomato Basil Protein Focaccia, and sooooo glad I did !!!  If you haven't checked out her site, make sure to go to www.proteincakery.com, and also like her on Facebook!  You will get lots of great ideas for healthy eating with high protein and low carb, my fav way of eating !!!  I topped this with a wedge of Laughing Cow Garden Vegetable Cream Cheese for 45 calories and it was DELISH !!!  A 1/4 of the recipe is 200 calories, 6g carbs, and 21g protein. Try it out for a fun unique way to have your bread and eat it too !!!  ;)

Roasted Tomatoes Ingredients~
Roasted Tomatoes:
3 cups sliced plum tomatoes (540g)
1 Tablespoon EVOO
Dash Garlic Powder
Dash Pepper
Dash Salt

Focaccia Ingredients~
1 cup liquid Egg Whites
1 Tablespoon EVOO
1/2 cup unflavored Rice Protein Powder
5 large Basil Leaves
2 Tablespoons Whole Husk Psyllium
2 Tablespoons Nutritional Yeast


     Slice your Tomatoes into thin slices and lay flat on aluminum foiled pan, brush with EVOO and sprinkle with salt, pepper and garlic.  Bake at 425 for 40 minutes.  Remove and cool. and retain 6-8 slices for garnish.  Meanwhile, in a blender, blend remainder of tomatoes and basil leaves just til combined..  In bowl, mix the egg whites, EVOO, Protein Powder, and Nutritional Yeast.  When blended, add the Tomato Basil mixture and Psyllium Husk and mix well.  Let rest for 15 minutes to thicken.  Pour batter into parchment lined 8 X 11.5 dish, top with extra roasted Tomatoes for garnish and bake at 325 for 18-22 minutes. ( My Tomatoes were large so I only used 6 rings, but if your Tomatoes are smaller then you can maybe get 8 rings on top).  Enjoy  ;)

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