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:
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
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.
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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.
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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.
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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?
