I’ve mentioned in a previous post, in our home we are not carb-phobics (intense fear of carbohydrates). Instead, we fully embrace carbohydrates as the primary source of energy for our body and brain. In my practice I help misinformed clients understand the role of carbohydrates in a healthy diet and often spend time educating them on the wonderful benefits carbs offer. Typical carb foods can be rich in fibre, folate and iron. You may even be surprised to know that 45 to 65 per cent of your daily calories should be coming from carbohydrate sources, especially if you’re an active person!
…we fully embrace carbohydrates as the primary source of energy for our body and brain…
Growing up, my primary “carb food” came in the form of an Indian flatbread known as roti. Other families may rely on rice, bread or potatoes as their main “carb” source. After living independently and being able to experiment in my own kitchen, I often gravitate towards whole grain breads, white and sweet potatoes, brown rice, soba noodles and whole grain pasta.
Onto the important stuff.
Here’s an easy peasy take on baby potatoes. Being a cheese lover, I decided to top these babies with Manitoba proud, Bothwell Cheese…the Cadillac of all cheeses (in my opinion).
- 1lb Baby Potatoes
- 2 tsp Canola Oil
- 1 tbsp salt free seasoning (Greek, Italian, plain parsley etc)
- Dash of cracked black pepper
- ⅓ cup grated cheese (optional, use dairy free if vegan)
- Bring pot of water to boil. Add in potatoes, and cook until fork tender.
- Drain water from the potatoes and line on a baking sheet that has been drizzled with the oil.
- Preheat oven to 350 degrees.
- Smash each potato using a potato masher, your hand or even a fork.
- Bake for 15 minutes. Top with cheese, bake for another 2 minutes.
– With Love, Carrots and Cake,