One of my go to low protein recipes that I have used over and over and over again that it is ingrained in my memory is the wheat-starch dough recipe on the cambrooke foods website.  I have been using this recipe for a good 13 years and never tire of it. Whenever I need to get my levels down or have time to back it is my favorite one to fall back on.

I use the recipe from the website but then I make my own pizza pockets and buns. I divide the dough into balls and either make a dozen wheatstarch buns. Or I roll them out, add Ragu, low pro cheese, garlic, onions, mushrooms and tomatoes then fold over and bake.

I freeze them for the week and grab one of each at lunch . I mash up an avocado with salt and pepper then eat it with the bun or pizza pocket. I reheat them in the microwave and spread the avocado mash onto the bun or just dip them in it. Either way its fabulous and I could live off them.  Today I am all out of avocados so I will just heat them up and add margarine and honey or jam to the bun.

On the weekend I made a garden salad , added low pro Parmesan cheese amd used the cambrooke mushroom burger mix to make fake meat to add to my salad and ate it with a wheat starch bun and jam! It was very filling. I cant seem to just eat the salad on its on and either have to have a bun or toast or a sandwich along with it. I am pretty reliant on carbs and low protein foods . Specially breads.

One of my favorite low protein sandwiches right now is a mock “tuna salad ” sandwich made with jack fruit, pickles, onions, garlic , salt pepper and miracle whip. SOOO GOOD!

Here is a photo from my salad lunch on the weekend.