I was recently asked to sample ‘Dr. Zaks Protein Bread’ and my first thought was ‘Protein Bread’? – why haven’t I heard of this already?! My diet is centred around ensuring I get enough protein in my body each day to help maintain muscle and reduce body fat. Therefore bread is usually avoided!
Their motto though is ‘Putting Bread back on the menu’ and I couldn’t agree more. The concept of filling a loaf of bread with enough protein (30g in 2 slices to be exact!) is something that gets me really excited and is far cheaper than the protein I buy.
So what’s the catch? There doesn’t seem to be one, and I have certainly looked! The bread tastes great and as a protein-based product, is rather filling. I thought perhaps the density of the bread would compromise the flavour but this is not the case, and they even use Wholemeal flour for healthier eating.
If you want to learn more about Dr. Zaks High Protein Bread, visit their website by clicking here for more details
This ‘Muay Thai Chicken Sandwich’ below uses this product and takes the taste to a whole new level. It was created by a Thai Boxing master, Rachel Price-Whittle, and recently won a Sammie, which is actually the Sandwich-version of an Oscar!
Not only is it fresh tasting, but it’s low in fat and high in quality protein that includes chicken, nuts and of course the bread itself. It is the perfect lunchtime sandwich and will keep you going throughout the day.
15 Minutes | Serves 1
2 Slices Dr. Zaks High Protein Bread
75g Lean Chicken Breast (sliced & fried)
2 teaspoons Natural, Crunchy Peanut Butter
4 teaspoons Thai Mayonnaise (see ingredients below)
15g Roasted Cashew Nuts (roughly chopped)
Handful of Spring Onion (chopped)
Handful of Carrot (grated)
Iceberg Lettuce (shredded)
1 teaspoon Fresh Coriander or Thai Basil (chopped)
For the Thai Mayonnaise
200g Reduced Fat Mayonnaise
Juice & Rind of 1 Lime
1 teaspoon Thai Green Curry Paste
1 teaspoon Thai Fish Sauce
1 teaspoon Fresh Ginger (grated)
1-2 tablespoons Coconut Cream
1 teaspoon Lemongrass (chopped)
2 teaspoons Fresh Coriander or Thai Basil (chopped)
Mix all the above ingredients together and place in the fridge for at least 2 hours to allow the flavours to develop. Keep for up to a week in the fridge covered.
To assemble the sandwich:
Spread the peanut butter on the bottom slice of bread and top with half of the mayonnaise. Add the chicken breast and cashew nuts. Top with a generous amount of crunchy salad and sprinkle with the coriander or basil. Finish with the remaining mayonnaise on the top slice of bread.