Meet your new best-food-friend—CARBS!! Yes, I said carbohydrates, the dirty little outcast of the diet world. But times, they are a-changin’ my friends! Rehabilitation of the lowly carb is currently underway. According to Health Magazine, a current study “found that the slimmest people also ate the most carbs,” while those who ate the least tended to be overweight. Furthermore, mounting evidence suggests that consuming good carbs can actually help you lose weight.
Your brain needs the sugars found in carbs to keep you feeling happy, satisfied and energized. When you cut the carbs, you cut the very foods that your brain craves. Eventually, your brain’s determination to have the nutrients it requires will win out over your “will power” of trying to maintain a low carb diet. What happens next is never pretty. Your brain drives you to consume something that will provide quick release sugar to keep your carb-starved-cranium from crashing and burning! This propels you to reach for the first sugar you can find, which usually means grabbing something that is not healthy for the rest of your body. But if you’re smashing in the healthy carbs, your brain never gets sugar deprived and you can keep in control of what you put in your mouth.
Having a healthy carb, cooked and ready to consume, represents one of the best ways to maintain a happy brain! When your mind is satisfied, you have more energy, can get more done and generally have a better outlook on life. Here’s one of my favorite foods that I always have on hand: oven-fried potatoes with homemade ketchup. This recipe embodies simplicity and fabulous taste. I make my homemade ketchup in huge batches, as it keeps forever in the fridge. This recipe will help you keep shining. Peace Out!
Awesome Oven-Fried Potatoes:
Preheat oven to 425 F
Around 8-10 medium size potatoes (any kind, including sweet potatoes)
1 TBSP smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried mustard
Pinch of sea salt (less is better in this recipe)
Fresh cracked pepper to taste
You can also experiment with any of your favorite spices. This just happens to be one of my favorite mixtures.
Scrub potatoes thoroughly. You can peel them or not, sometimes I do and sometimes I don’t. Cut into French-fry size slices. Mine are usually different sizes every time. Put into large bowl and add spices. Toss thoroughly so all fries are coated with spices. Spray large cookie sheet with cooking spray or spread parchment paper over cookie sheet. Spread potatoes evenly over prepared cookie sheet. Put in oven and cook for around forty-five minutes. You can cook them longer if you like them crispier or not as much if you like them softer. Remove from oven let cool a bit and then eat’em coated in homemade ketchup. I will usually eat this many potatoes in one or two days. You can double the batch, but will have to cook them on separate cookie trays, as trying to cook too many in one batch makes them kind of mushy. They keep in the fridge for around a week!
6 oz can tomato paste
¼ – ½ cup coconut sugar
1/3 cup vinegar – any kind (next time, I’m going to try the vinegar drained off my jalapenos and make jalapeno ketchup! Get Creative!)
¼ cup water
¾ tsp salt
¼ tsp onion powder
1/8 tsp garlic powder
Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often. Remove from heat and cover until cool. Chill and store refrigerated in a covered container.