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Tip of The Week |
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Carbohydrates: Our Friend, not Foe
Thanks to the many low-carb diets that started popping up in the 90's, many people have been brainwashed into thinking that carbohydrates are fattening, unhealthy, and should be avoided as much as possible. In reality, carbs only cause you to gain weight if you consume more than necessary; The most important trick to maintaining a healthy weight is to make sure you are eating the right kind and to know how your body is using them.
They are categorized as either simple or complex depending on the type of sugar they contain. Simple carbohydrates come from soda, candy, cookies, table sugar, and so on, which are easily absorbed into the blood stream and gives you almost instant energy but does not last long. Complex carbohydrates are whole grains, brown rice, whole grain pasta, and sweet potatoes. Most carbohydrates are broken down into single molecules of sugar in order to pass through the blood stream, therefore it takes longer for the complex carbs to be digested and leaves you feeling full and satisfied longer with steady amounts of energy.
Wondering what carbs are best for you? Fruits, vegetables, and whole grains are the best choices of food to keep your body energized and healthy. So there you have it, no need to run and hide from the dreaded carbohydrates! Simply incorporating complex rather than simple carbs will keep your energy levels up and your appetite down! |
| Recipe of The Week |
Chickpea, Red Pepper and Basil Saute served with Brown Rice
Yield: 4 servings
Ingredients:
1 TBSP- Olive Oil
2 cups- Onion, sliced
1/2 tsp - Cumin Seeds
1 Cup - Red Bell Pepper, cut into strips
1 TBSP - Water
1/2 cup - Scallions, chopped
1/4 tsp - Salt
2 Cans - Chickpeas, drained and rinsed
2 Cups - Brown Rice, cooked
1. Heat the oil in a saute pan. Add onion and cumin and saute for 10 minutes.
2. Add the bell pepper and water; cover and reduce heat and simmer for 3 minutes. Add the green onions, salt and beans and cover and cook for 2-4 minutes
4. Remove from the heat, stir in the basil and serve over the brown rice.
recipe adapted from cookinglight.com
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