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The Queen of Sweet Bread: Day 12

Craquelin, you must be the queen of sweet breads! I received an awesome tasting bread called Craquelin, made by the bakers at Puratos® using Tegral Soft’r Sweet Bread and pearl sugar.

Craquelin is a sweet and moist brioche from Belgian. Chunks of pearl sugar bits are added to the dough. As the dough bakes, the sugar melts, creating little pockets of sweetness throughout the brioche. And because real butter and eggs are used in this recipe, it’s a velvety and rich bread. It was a great bread by itself. Unfortunately, I couldn’t eat a whole loaf of it in a day (calorie overload). I needed to mix it up with other bread like the Oroweat® Whole Grain and Birotes.

Grilled chicken, squash, potatoes with a slice of Birote.

Grilled chicken, squash, potatoes with a slice of Birote.

Birotes, originally from Mexico, look like small pointed baguettes. This unique loaf is made with eggs, lime and beer, giving it a distinctive flavor. The recipe dates back to mid-19th Century when Belgium baker Camille Pirotte was tasked with promoting French bread in Mexico under Maxmillian. After the war, he stayed and opened his own bakery, developing the “pan de Birote.”

These Birotes have a thick and crunchy crust with a chewy and salty interior. Made using O-tentic Durum and Sapore Fidelio, this bread had a great fermented aroma. It paired well my roasted chicken dinner tonight. A wonderful savory bread without any sugar, these Birotes had a resilient and chewy crumb, making it similar to the texture of sourdough.



I have been feeling under the weather with a head cold these couple of days. Therefore, I’ve toned down on the exercise significantly. My expenditure of calories has suffered because of this. Well, I’m not concerned because I lost weight last week, and if everything goes as planned, I’ll be the same weight this week as last week’s weigh in.

Here’s what I ate on Day 12 of EB90:

Food Portion Calories
Oroweat® Whole Grain 2 slices (38g) 160
Puratos® Craquelin 200g 800
Puratos® Birotes 200g 600
Kroger® Whipped Greek Cheese Spread 1 Tbsp 22.5
Siggi’s® Skyr Vanilla 1/2 C 60
Mango 1 200
Apricot Sugar-Free Jam 2 Tbsp 40
Boar’s Head Smoked Ham 2 oz 60
Tilamook Butter (Salted) 2 Tbsp 200
Roasted chicken dinner 400
Walk -150
Total 2392.5


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Happy to Eat Whole Wheat: Day 11

100% Whole Wheat from Oroweat.

100% Whole Wheat from Oroweat®.

I was on the go again today, baking at the Wheat Marketing Center and making it to meetings. My pile of sandwiches was packed into the bread bag and went with me wherever I went.  It’s Day 11 now, people around me should be comfortable with me eating bread and talking at the same time.

Today’s bread of choice is Oroweat® 100% Whole Wheat. I love whole wheat bread because it is made from whole wheat flour. Yes, the whole wheat! Many have forgotten that the wheat grain is one of the world’s most nutritious grain. It is an excellent source of dietary fiber, minerals, vitamins, and highly bioactive phytochemicals, which are antioxidant compounds that fights cancer.

We all need more wheat

We are truly lucky to have wheat grow in abundance in America, yet it puzzles me why there are so many people who are anti-wheat these days. Besides providing excellent nutrition, whole wheat has many benefits like reducing the risk of obesity, type 2 diabetes and cardiovascular diseases.

With so much research showing whole wheat flour as a super food, I want to bring awareness that this can be taken advantage of by consuming whole wheat products like this 100 % whole wheat bread.

Here’s what I ate on Day 11 of EB90:

Food Portion Calories
Oroweat® 100% whole wheat 12 Slices (38g) 1080
Justin’s® Nut Butter 2 Tbsp 190
Nature’s Hollow Sugar Free Strawberry Jam 4 Tbsp 80
Favorit Cherry Preserve 1Tbsp 50
Philadelphia strawberry cream cheese 1 Tbsp 35
Apple 1 95
Beef Noodles 1 C 200
Crackers 1 pkt 390
Total 2120


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What is This Pain? Day 6

Double Fiber bread by Orowheat.

Whole Grain Double Fiber bread by Oroweat®.

I want to sleep last night with an ache in my finger. This morning, it was worse, and by the end of the day, the finger was throbbing. Could this be what people refer to as gluten inflammation? I would think by day six my body would be used to this diet, and that it would have indicated any kind of symptomatic reaction to gluten earlier. I would need to rethink this diet, if this is the case.

Sara Lee's Artesano bread.

Sara Lee’s Artesano bread.

Nevertheless, I continued my diet with Orowheat® Whole Grains Double Fiber and Sara Lee’s Artesano.  Both breads were delicious and easily paired. I had a great day just eating Artesano by itself. It has all the makings of white bread, but it is not gummy and has a good structure to it. It was good with sandwiches, and great by itself as buttered toast.

Maybe there’s another reason…

I took a look at my diet log later in the day and realized something shocking. I overdosed almost every day on sodium (>2,400mg) and sugar (>25g). I’ve also realized that I have not been drinking enough water, therefore I was not moving things along in my system. Maybe that’s where the problem is.

Tonight, I drank two whole glasses of water before bedtime.  This is really not a smart thing to do. But if there is excess sodium in my system, it needs to be flushed out. Tomorrow, I will change my diet.

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Peach, Nutella® and Skyr on an Artesano® toast.


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Turkey with Artichoke Bruschetta.


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Berry Cream Cheese with Pine Nuts on Oroweat® Whole Grains.


Here’s what I ate on Day 6 of EB90:

Food Portion Calories
Oroweat® Whole Grains 8 slices (38g) 640
Sara Lee® Artesano 6 slices (38g) 600
Applegate herb turkey breast 2 oz 30
Siggi’s® Skyr Vanilla 1/2 C 60
Orange 1 orange 45
Sauteed Spinach 1 C 48
Nutella® 2 tbsp 200
Artichoke Bruschetta spread 2 Tbsp 67
Berry whipped cream 2 Tbsp 50
Pine nuts 0.5oz 90
Kale and Kelp soup 1 C 48
Peach spread 2 Tbsp 100
Almond Breeze® Almond Milk 1 Cup 100
Total 1830