Rye-Krisp and Wasa Bread
Susan,
I keep a package of Hearty Rye Wasa bread in the house and team it up with tuna,
salmon or thin slices of buffalo milk mozzarella with a fresh banana or apple
for a quick lunch or a light supper at work. It makes a good-quality “cheat” too
when spread with a little butter, and satisfies my taste for wheat toast or a
sandwich. Rye-Krisp is good too, but I really like the crunchy texture of the
heavier Wasa bread.You’re right though, both do a good job of filling you up
quickly. Wasa makes a Golden Rye too–both the Hearty and Golden Rye are 100%
rye. I discovered Wasa bread years ago on a trip to Scandinavia. They eat it
with all sorts of meats and/or fish, fruits and cheeses.
Max, thanks for your encouragement, it’s much appreciated! Sometimes the only
way to go through something is to just go through it *chuckle* Been there, done
that with giving in to cravings. You just start again and keep making progress.
–Robin
p.s. My roomie Becca and I are now pretty much carb-free and doing okay. 