There are more and more options showing up in the bread aisle and the varieties can be confusing. Whole wheat, whole grain, ancient grain—it's difficult to separate the marketing spin from the actual health benefits of buying 'healthy' bread.
Buying nutritious bread will help avoid blood sugar spikes, leads to a healthy lifestyle by helpong build muscle and keeps you feeling full longer.
Here are 4 things to look out for where trying to make smarter decisions in the bread aisle:
Don't get pulled in by buzz words—there are varying degrees of enforcement when it comes to buzz words surrounding bread ingredients. Just because the packaging looks like a health conscious product, does not mean it actually is. Reading the ingredients and looking at the nutrition label are the ONLY way to know what's actually in the package. Words like light, multi-grain, or wheat germ are often used to confuse consumers and say nothing about the whole grain being included.
The first ingredient should be a whole grain. Not wheat flour, not wheat. If a whole grain is used it will list the grain. Whole rye, whole grain wheat flour, and whole oats are all good examples of what you are looking for. Having the whole grain means you are getting natural, unprocessed fibre.
Each slice of bread should have at least two grams of fibre.
Your bread should not contain any inulin or polydextrose. These two additives are often included to artificially boost fibre levels.
In a hot pan sautée the diced onion until translucent. Set aside. Remove pie shells from any packaging and allow to thaw 15 to 20 minutes in pie tins. Bring a small pot of water to a boil. Add diced potatoes and sliced carrots and simmer without lid until soft, about 20 minutes. Drain vegetables in a colander. In a large bowl combine onion, carrots, potatoes, peas, soup and chicken. Place filling in one pie shell and moisten edges with water. Remove other shell from pan and flatten edges gently on countertop. Place on top of filling, seal and crimp edges. Trim excess pastry. Cut several slits in the top of the pie, place pie on baking sheet and bake on the middle rack of a pre-heated oven at 450F for 10 minutes, then reduce heat to 350F and continue baking for 35 to 45 minutes until browned on top.
Heat a large skillet over medium-high heat. Add oil and saute onion until translucent. Add garlic and meat; cook, stirring often, until meat is browned. Drain well and then place contents into a slow cooker. Add cabbage and remaining ingredients to slow cooker. Use water to fill crockpot to within an inch of the top. Turn to low and cook for 8 to 10 hours. I like adding salt and pepper at the end of the cooking process to ensure perfect results. 
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