High Fat Fail + 5-Spice Roasted Veggies

Ever think something sounds fun… only to learn it is just the opposite?


I wish I didn’t make this mistake so often…

Last week I decided to experiment with a high-fat/low-carb diet.  Nut butter, oils, avocados, nuts, egg yolks, red meat… it sounded like a brilliant idea!  Notsomuch.

Nut butter needs toast or oats.  ‘Nough said.  It turns out that all of those thing are delicious… but much better with a carb.  Runny eggs need a piece of bread to soak up the goop.

Red meat is better on a bun… but this was still good:

Bison burger topped with a runny egg


But it wasn’t just the carbs that had me regretting the high fat thing.  Regret is the wrong word.  I learned a lot, and I do not regret that.  Here are the side effects:

  • Constipation – this was the worst; I am grumpy without a good morning poop (TMI?)
  • Gas/Bloating – I could clear a room in 5 seconds
  • Lower energy – I felt like I was in slow motion
  • Slower muscle recovery time – leg day soreness lasted FIVE days
  • Hunger – fat digests faster than carbs, so I would eat and be hungry an hour later
  • Lower veggie intake – veggies have carbs and I found myself cutting them in order to keep my carbs low
  • Flat muscles – even after a hard bicep day I didn’t have the same “pump” I usually do


Polar FT4 Chest and Bicep Burn

Hard workout, yet pretty flat-looking


PLEASE do not take this as a deterrent if you are on/want to try a higher fat diet yourself.  Like I said in the ab/nutrition post, diet is personal.  This was just my experience.  Don’t be afraid to experiment!  You will learn a lot about your body.


One of my favorite things about Heather’s Meatless Monday challenge is that it forces me to try new things.  Like this week – Turnips.



I know I’ve had turnips before… but I can’t remember when!  After a little research I learned that turnips are a lot like rutabagas, and have a potato-like taste (but better…. I hate potatoes).  Long ago I made Rutabaga Fries, complete with a vegan cheese sauce.  I liked it, but for some reason I don’t often buy veggies in that family.

Sunday while on my weekly grocery trip I picked up a turnip.  When I got home I realized I had no idea what to do with it… but with potato on the brain, I decided to make a roasted veggie dish using another fun find: a purple sweet potato!  It tastes a lot like a sweet potato, but slightly less sweet.



I diced my new finds and tossed them with the usual suspects: oil, apple cider vinegar, garlic, onion, and rosemary.  Then I decided that such cool veggies couldn’t be treated in such a pedestrian manner.  And that’s how I ended up with Roasted Turnips & Purple Sweet Potatoes with Five-Spice.  And brussels, but that’s too long of a title. 😉

A little sweet from the ‘taters, heat from Chinese 5-Spice, and a whole lot of staying-power from the starchy.  I’ll be enjoying this in my packed lunches at work all week.  If it lasts that long.


Five-Spice Roasted Turnips & Purple Sweet Potatoes

Five-Spice Roasted Turnips & Purple Sweet Potatoes

  • 1 turnip
  • 1 purple sweet potato (can use regular sweet potato)
  • 1/4 C red onion
  • 1 T fresh rosemary
  • 1/2 tsp olive oil extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp Chinese five-spice powder*


Preheat to 450°F.

Slice turnips and potato into 1/2-inch-thick cubes.  Toss with onion, rosemary, oil, garlic, and 5-spice in a roasting pan until well coated.

Roast  for 20-25 mins, stirring once halfway through.

*Note: Chinese 5-spice can be found at most major grocery stores and Asian markets.  It’s a blend of Szechuan pepper, cinnamon, fennel seed, cloves and star anise.


I told some of you today would be it, but the 6 hour endurance training cram session recap is coming tomorrow… sorry!

Have you experimented with your diet?  What did you learn?

Have you ever seen a purple sweet potato?