Adventures in Cloud Bread

I’ve seen the name Cloud Bread thrown about all over Pinterest for years now, and I pinned it ages ago, but never actually made it. I was skeptical: how can you make a good tasting bread out of just eggs, cream cheese and cream of tartar?

Excuse my terrible cell phone photo, I was making 4 recipes at once this day and didn’t document anything very well. 

Cloud Bread was originally devised as a bread substitute for those on low carb diets, specifically Atkins, but has recently had a resurgence from those trying to avoid gluten as well. If you have the right equipment, it’s ridiculously simple to make, and also very budget friendly. You only need 3 eggs, 3 tablespoons of cream cheese (I used Neufchatel) and a pinch of cream of tartar. Many recipes call for a sweetener, but it isn’t necessary to the chemistry of the recipe so it’s easily skippable. I made mine without.

I used my KitchenAid stand mixer for the egg whites, and a hand mixer for the yolks and cream cheese, then folded them together in a large bowl before scooping the fluffy batter onto baking sheets lined with parchment. The bread bakes in the oven for 30 minutes at 300 degrees until golden brown on top and dried out. I allowed them to cool thoroughly before using. In less than an hour, my double batch of cloud bread made 16 pieces of golden brown goodness, ready for my chickpea burgers.

Cloud Bread buns for Smoky Barbecue Chickpea Burgers.

So what do they taste like? I was really worried that these adorable fluffy golden clouds were going to taste like cardboard or sadness,  but they didn’t! They don’t taste like bread either, but they may taste familiar to you anyway: they reminded me of a savory pate choux dough, the pastry filled with sweet cream to make cream puffs or eclairs. (Note, I saw a recipe somewhere for cloud bread cheese DANISH *Homer Simpson drool sounds*)

When used to sandwich a spicy chickpea burger slathered in barbecue sauce these buns were PERFECT. The slight egginess faded into the background and they held up to the moisture of the barbecue sauce well. They even reheated well, in the microwave no less, the next day for lunch!


  • Holds up well to moisture
  • Reheats Well
  • Easy to Make
  • Super Cheap
  • VERY low carb
  • Low Calorie
  • Vegetarian


  • NOT bread
  • Need electric mixer to make efficiently
  • NOT for Vegans
  • Short shelf life

All in all, I thought it was awesome and I WILL be making it again! I love a positive outcome from a culinary adventure, don’t you?


Eggs: Free Range, Cage Free, Organic – What Do They All Mean?

eggsThere’s a lot of marketing jargon (read: bullshit) out there on our food that may make deciding on what to eat feeling overwhelming. Something as simple as eggs can make even the most savvy shopping left feeling overwhelmed and exasperated. I won’t be going into the ethical aspects of egg production, that is best left to other blogs. But what I will be addressing is what these labels actually mean, and if they make spending the extra money worth it for a frugal household. I’ve already been clear in previous entries that buying organic or local isn’t worth the money to me, but this is less about my personal opinion and more about how we need to be more educated as to how our food is marketed to us.

First, I’d like to shed some light on a widespread misconception:

egg-752274_1280The color of an egg’s shell has nothing to do with its nutritional value. From

Egg shell and yolk color may vary. Color has no relationship to egg quality, flavor, nutritive value, cooking characteristics or shell thickness.

Now onto the various labels you’ll need to decipher in the dairy aisle.


You won’t find any special labels on these. These birds are raised in battery cages, which means small cages that house from 4-12 birds, providing each bird with less than half a square foot of living space per bird. Stacks of these cages are inside of massive warehouse-style barns that house tens of thousands of birds. They are fed a mixture of corn and feed made from animal by-products. Ninety-five percent of all commercial eggs are raised this way.

Cage Free

You probably imagine hundreds of chickens frolicking happily in an open field, free to roam and peck. While the chickens don’t live in cages, like the name implies, they do live densely packed, in approximately 1 square foot of space apiece, hardly free-roaming. Animal advocates argue that this is better than standard egg production practice, since the hens are able to move around at will and have stronger bones and more feathers than caged birds, but the frequency of death was more than double in Cage Free birds, due to poorer air quality and being pecked to death by other birds (oh yeah, chickens are territorial).

Free Range

All Free Range chickens are Cage Free but not all Cage Free chickens are Free Range. Chickens that are raised Free Range are required to have access to the outdoors. The problem is there is no minimum as to the quality of the outdoor space. Some are provided nothing but small screened areas with a concrete floor. The access to these spaces may merely be small doors that can be unpleasant for the chickens to walk through because of the wind vortex created by the ventilation fans, and the chickens may choose to never access said area. The term “Free Range” in egg production has no government oversight, so producers often interpret it as they see fit.


To have the Organic stamp on the packaging, Organic eggs need to be Free Range (and thus Cage Free) fed an organic diet, and not be given any hormones or antibiotics. The USDA makes sure these standards are met, but there is no minimum requirement for space for the chickens to live, and they’re often still raised in crowded conditions.

Vegetarian Fed

For starters, chickens are not naturally vegetarian. They’re omnivores, and love to chow down on protein-rich insects along with the grains. Their diet needs to be supplemented with amino acids in order for them to remain healthy.

Pasture Raised

This is probably the best method of egg production, for the chickens anyway. The chickens are raised mostly outdoors, with access to a barn for shelter. They’re permitted to eat all sorts of insects and are given corn as feed (which may or may not be organic). Once again, there is no standard when it comes to the amount of space provided per chicken: some pasture farms can be quite crowded, while some may have quite a bit of space. Some farms may move their chickens from pasture to pasture to provide them with fresh land to scratch and peck, and some may keep them in one pasture their entire lives. There isn’t any regulation here.

Terms That Are Pretty Much Bullshit

No Hormones – it’s illegal to give hormones to poultry in the US so all eggs are No Hormones

No Antibiotics – antibiotics are rarely given to chickens in the egg production industry

All Natural – can mean whatever the producer wants it to mean, there’s no regulation



I hope this helps you decipher some of the more confusing marketing terms on your eggs. Which type of eggs you buy is entirely up to you, your budget and your conscious, but we should all take the time to better educate ourselves on the lingo that helps us choose.






Travel Snacks!

road-trip-shitIn case you didn’t figure it out from the Weekly Menu post this week, The Hubs and I are headed to Chicago on Thursday to visit some family. Not only that, but we’re DRIVING and bringing Bingley! It’s going to be a whirlwind long weekend trip full of food and dogs and for me, running. We’ll be staying with my cousin Susan and her husband, and I’ll be joining her running training group on Sunday, so I’m sure I’ll get plenty of fitness in on this trip.

We all know I’m not willing to spend my hard earned money on this junk.

I love a good road trip. When The Hubs and I were still dating (and living in separate countries) I used to have no problems making the 500 mile trip from the Philadelphia area to Ottawa, Ontario, Canada on the regular, all by my wee lonesome. The drive from Philly to Chicago is a bit longer (okay, TWICE as long) so I plan on packing lots of snacks to enjoy while we’re stretching our legs at various rest stops. (Why do they call them rest stops anyway? I prefer to run around and pee than rest. Let’s rename them “Run Around and Pee Stops”! I think Bingley would agree with me there. *gasp!!!* That abbreviates to RAP Stops, which is entertaining on a whole other level! Seriously, why have we not done this?!)

Here are a few snacks I’ll be trying this trip:

The Salty

Garlic Bread Chickpeas from Annie at The Garlic Factory

We both love chickpeas in any way, shape or form. Roasted they’re a great crunchy snack for the road that won’t leave tiny crumbs everywhere. This garlic bread flavored version really makes me salivate just thinking about it, so we’re gonna give this a shot!

Image Credit

Healthy DIY Lunchables by Marla Meridith

Lunchables are super easy to eat but let’s face it, The Hubs is in his 40s and I’m in my 30s, so bologna and American cheese just aren’t our thing. Okay, they’re not MY thing. So I picked out an extra sharp aged cheddar and he accented it with summer sausage for our own version of a Lunchables, based on the below recipe.

Image Credit

The Sweet

Muesli Snacking Cookies by The Kitchn

Cookies are always a go-to for road trips. These cookies are only sweetened with honey, and made with whole grains for a much healthier, even breakfast-worthy treat! Plus, I love muesli. Does anyone not like muesli (who know what muesli is)?

Image Credit Izy Hossack via The Kitchn

Three Seed Brittle by Suzanne McCarthy

There’s something about brittles that always makes my mouth water. This brittle forgoes the hard toffee candy and uses just enough sticky sweetness to hold together those healthy, crunchy, nutty seeds.

Image Credit

3 Ingredient Peanut Butter & Honey Cereal Bars by Healthy Food For Living

Cereal bars are always great, and these are super simple. Sweetened with honey and made to stick with peanut butter, these oat cereal squares are far healthier than marshmallow based versions.

Image Credit

What’s your favorite homemade road trip snack? Let me know in the comments!


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