Looking to nix gluten or cut carbs? We’ve got you.
We don’t like to label any food as “bad,” but there are some benefits to cutting down on or avoiding bread — especially the refined, processed kind (aka white bread).
Luckily, there’s more bread alternatives out there than ever before (looking at you, cauliflower crust).
Hungry? Check out these bread swap recipes below. Spoiler alert: They’re nutritious, delicious, and convenient.
Give up avocado toast? Never.
Instead of bread, swap your morning slice of toast for a slice of sweet potato.
This tasty root vegetable is chock-full of cancer-fighting
Top your toasted tuber with anything you’d like. Go sweet with nut butter, sliced banana, and a drizzle of honey. Or go savory with mashed avocado and a dash of pink sea salt.
Cut sweet potatoes into 1/4- to 1/2-inch slices. Bake at 400ºF (204ºC) until tender, about 20 minutes. Or toast in a toaster a few times (about five times) at the highest setting. Top with desired condiments.
Easiest — and juiciest — bread swap ever? Tomato. We’re talking five seconds, easy. Just slice a juicy, ripe tomato and call it a day.
Tomatoes are low in carbs and rich in fiber, vitamin C, and antioxidants.
You can use tomato slices to sandwich your favorite fillings, salads, or deli meats. Our favorite way to use tomato “bread” is to create a caprese sandwich with fresh mozzarella, basil, and a drizzle of olive oil.
Simply cut and prepare however you like. The best way to slice a tomato into even slices without squishing it? Use a serrated bread knife.
Think you can’t enjoy your summer BBQ without bread? Think again!
Grilled portobello mushrooms make the perfect hamburger “bun.” The ’shroom cap shape is the ideal size for hugging a burger and your favorite toppings.
Packed with antioxidants, fiber, and B vitamins, portobello’s umami flavor can really take your burgers to the next level.
Brush portobello mushroom caps with olive oil, then season with salt and pepper. Grill until tender. Try this flavor-packed Whole30 burger!
Taco Tuesday just got a whole lot healthier.
Instead of crunchy taco shells — which, let’s be honest, fall apart in two seconds anyway — use jicama to hold your favorite taco fillings.
The nutrient-packed root vegetable is low in carbs and calories and loaded with fiber, vitamin C, and antioxidants. It has a fresh, slightly sweet flavor and tastes great with a little lime juice and chili powder.
Peel the jicama and slice super thin using a mandolin. Season to your preference and lightly pan-fry.
Collards are your new “it” green. This sturdy leafy green can do everything your tortilla can, from holding taco fixings to making a delicious, crunchy wrap.
Collard greens contain one of the best sources of vitamin K (which helps promote
- vitamin C
- vitamin A
Blanch collard greens before using. This will make them more pliable and pleasant to eat. Then fill them with whatever you like, roll it up, and you’re good to go.
Tiffany La Forge is a professional chef, recipe developer, and food writer who runs the blog Parsnips and Pastries. Her blog focuses on real food for a balanced life, seasonal recipes, and approachable health advice. When she’s not in the kitchen, Tiffany enjoys yoga, hiking, traveling, organic gardening, and hanging out with her corgi, Cocoa. Visit her at her blog or on Instagram.