You know that stuff called Dave's Killer Bread or Ezekial Sprouted Bread that is loaded with delicious whole grains and all-things-healthy?

It makes me feel like I'm dying inside after eating it. 

I wake up feeling like I have a pound of rocks in my stomach and been kicked a few times right in the gut. 

But then there's this super "unhealthy" dietician-forbidden bread at Whole Foods I buy made with white flour, salt, water, and sourdough starter. 

I eat it and feel completely fine...and I might add that it tastes incredible. 

Now, if you're worried about the lack of fiber in white flour, I assure you, you get plenty of fiber from vegetables, oatmeal, and fruit. 

As a health coach, I understand that every eyeball is on me and if I were to be caught in public eating white rice or white bread, I would immediately be demanded an explanation. 

Here's the deal, I'm a big fan of the paleo, whole30, primal, and gluten-free movements because my clients (and myself) see incredibly positive changes in overall health, but I also believe there's a good place for some bread in moderation, if tolerated.

I am convinced that modern day wheat is a completely different specimen that the wheat our ancestors consumed but what if that darn bran on the outside of wheat or rice kernels is what's causing a lot of our digestion issues?

The bran is the outer portion of the wheat and rice kernel. When removed, you eliminate the exposure to phytic acid, a component of the bran that leaches minerals from your body (yikes) and the digestion issues that often arise.  

Recently, I discovered an authentic, house-made sourdough bread at Whole Foods that is made with zero "whole" wheat flour...just unbleached white flour, salt, water, and sourdough starter. 

It has allowed me to be able to enjoy some bread without the side-effects and I couldn't be more excited! 

With that said, I prefer to eat the majority of my meals without bread because in order to consume tons of veggies, protein, healthy fats, and fermented foods, bread has to move out of the way. 

In my Summit Fit Academy and VIP program, I recommend a gluten-free diet to those wanting to improve energy levels, get control of sugar cravings, and lose weight, but if you're one of those people who can just enjoy a slice of bread and move on without devouring the entire loaf, I believe there is a place for a yummy slice of sourdough toast with grass-fed butter. 

I'm always striving to give my clients wisdom when it comes to how to eat for their best health while also being able to enjoy foods that they enjoy. 

With that said, I thought I'd give you some practical ways to enjoy bread + dessert and still see improved health and weight loss: 

1. Fill up on LOTS of protein; dark green veggies; gluten-free starches like sweet potatoes and quinoa; nuts; avocado; blueberries; etc BEFORE you have that slice of bread.  

Bread should never be the center of attention on your plate. Fill up on the foods that are going to help you achieve your best health before you head for the bread basket. 

2. If you eat bread in the form of a pastry, only eat half of it or a few big bites. 

Seriously, sugar + flour is kinda lethal in terms of giving you a sugar crash for the rest of the day + putting on pounds. Eat a few bites and move on.  

3.  Pick one day a week or every few weeks to go out and order your favorite dessert, but keep the cookies, pastries, and other addictive foods OUT OF THE HOUSE. 

Once a week I go split a house-made chocolate croissant with my boys at Whole Foods (yes, made with that "unhealthy" white flour stuff). I put my work away for several hours and we enjoy some relaxed, quality time together ending with our treat at Whole Foods. 

This is a great way to go enjoy some coffee + dessert time out with a friend/spouse/child and not worry about having sweet temptations laying around the house.  

4. Don't eat dessert after dinner every night. 

Pick one night a week (or less) to make a few servings of a dessert to enjoy with your family, but just make enough for that night to avoid having days and days of leftover dessert. 

We always have plain, full-fat yogurt with berries, peanut butter, and nuts for dessert and my kids love it!

Do you find these tips helpful? Which of them do you plan to implement?