I loved this article on Healthy Fats. It’s not referenced but I have read similar things in my text books and from other nutrition professionals. It really is about understanding labels thanks to a little bit of questioning and knowledge. Fat is nutritious and essential. Not a simple subject. Well explained here and kept short. What more do you need? :)
It’s now been a month since I decided to eat better quality food and a little less carbs. Thinking about it today, I realised I cut down on wheat a lot. I have been eating rye bread, rice and oats, chick peas, and lentils as forms of carbohydrates but very little wheat. I wonder if the fact that I’m eating less gluten now is the reason why I have lost weight and am feeling more energetic in the afternoon…
I have to be honest though, I had a bad day where I gave in and had a lot of milk chocolate digestive biscuits. But I found them too sweet and had a sore stomach after eating them (probably cos I ate too many). Yes, them being too sweet didn’t stop me. It was a cold afternoon, I was tired and had been craving them for a while. Well, it’s done now, I don’t think I will be craving them again.
So what have I been eating instead of pasta, bread and biscuits?
Think “nutritious food”
I feel I should stretch the importance of eating a varied diet. Too often we focus on eating less carbs or less fat. It seems all we read in the paper is about evil saturated fats and cheap refined carbs. But instead of constantly worrying about that, why don’t we turn this around and think of all the healthy, colourful, tasty and nutrient-rich foods that are around?
This past month I have been eating delicious soups that contain more than 5 types of veg in them, salads rich in lots of nutrients coming from nuts, avocados, tomatoes, cucumber, eggs, salmon, chicken, green beans, green leaves, berries, seeds etc. I didn’t find any of what I ate boring or tasteless. It’s up to me to season it and make it interesting using spices.
Tip: If you take a look at the vegetable area in the supermarket, it’s got so many different kinds of veg! But if you’re like me, you tend to always buy the same 3 or 4. So now when I go grocery shopping, I try to buy some veg I haven’t tried before. The other day I bought an “onion squash”. Had never heard of it before. But it looked like it would go well in the Jamie Oliver soup. The one I mentioned before, calling it “Butternut squash, chorizo and curry soup”. It’s actually called “Sweet potato and chorizo soup” if anyone was looking it up. But I make it with butternut squash instead of sweet potato because the carb content of butternut squash is lower. And it’s delicious. The recipe comes from his book: Jamie’s Ministry of Food. I like this book because it has easy-to-follow recipes, nutritious, and tasty. (I will post the recipe in the recipe page)
Butternut Squash vs Sweet Potato per 100g
Butternut squash, cooked
- 9.05 g carbs
- 40 calories
- 36.2 calories from carbs
Sweet potato, cooked, without skin
- 17,72 g carbs
- 76 calories
- 60.88 calories from carbs