Hey plant lovers! Happy Saturday! What are your plans for the weekend? My best friend Raquel is staying over when I get out of job number two tonight and we’ve got a date with the couch and HGTV. Holla!
Today, we’re talking carbohydrates! If there’s anything Kasey and I love, it’s our #cleancarbs! We’re here to tell you now: DON’T FEAR CARBOHYDRATES! They do not magically make us fat. Carbohydrates are our bodies’ primary source of fuel. So, when we workout, we first rely on carbohyrdate stores in the form of glucose to get us through our workouts.
Although I haven’t been allergy tested, I’ve definitely noticed my body develop a sensitivity to gluten. Whenever I eat any wheat or grain-based product, I develop intense fatigue to the point where I want to fall asleep about 30 minutes to 1 hour after eating. I also feel super bloated. I don’t know about you but I’d rather go through my days feeling energized and not like there is an inflated balloon attached to by abdomen. Since steering clear of gluten, I”ve noticed increased mental clarity, increased energy, and have said sianara to bloating! Triple win.
That being said, if you can tolerate gluten, it is not bad for you! Sprouted grains and sprouted grain breads ancient grains like kamut and spelt are all wonderful sources of whole grains that contain gluten.
My main sources of carbohydrates are vegetables, fruits, legumes, and seeds (like quinoa). I tend to enjoy fruit earlier in the morning because my stomach feels better that way. There is a lot of talk about food combining (none of it is officially scientifically proven). I’ve researched and learned from nutrition and wellness advocates like Kimberly Snyder, applied the principles to my own life, and have been really happy with it. But that’s for a whole other post So, I usually have fruit and wait about 10-15 minutes before eating the rest of my breakfast.
My meals are totally and completely carb-tastic! This girl loves her #plantPOWER salads for lunch.
When dinner time rolls around, it’s just as carb-tastic with the veggies and plant-based proteins. I usually have a green veggie with my dinner too (most of them are unpictured here) like Brussels sprouts, asparagus, roasted green beans, sauteed kale or spinach with garlic, or kale chips. I like to sautee in coconut oil and add spices, herbs, and/or nutritional yeast, hemp seeds, and ground flax seeds.
*Thanks Matt for featuring the recipe!
So, there you have it! Carbohydrates help to make us thrive – and that is the true purpose of carbohydrates. They give us fuel to make us thrive. It’s a beautiful thing, actually! The great thing about vegetable-based carbohydrates is that you get all the vitamins, minerals, fiber, and protein to go along with them. It’s like the biggest bang for your buck. If you are new to eating plant-based, just make sure you do your research first to make sure you are getting all of your essential vitamins and minerals from a variety of fruits, vegetables, nuts, and seeds!
As always, I’m here for you! Email me at heather[at]fortheloveofkale[dot]com if you have any questions. Make sure you check out my girl Kasey’s post too. We want to see your #plantPOWER #carb pictures today too! Keep it coming!
Question of the Day: What are your current favorite plant-based carbs? I am loving acorn squash, sweet potatoes (all day every day), and Brussels sprouts! Beans are definitely high on my list too.