Are carbs bad for weight-loss?

There has definitely been an increase of ‘fear’ around carbs due to the ever changing diet culture we face on the daily. The main conversations tends to lean towards the ‘weight gain’ that could follower when including carbs into your everyday living.

This however is not true, and unfortunately the avoidance of carbohydrates leads to pushing away incredible nutritious food groups like fruit, vegetables and ethically sourced dairy products that are filled with essential vitamins and minerals that keep so many systems in our bodies thriving!

When including carbs like root vegetables and oats to our diet, there is also an increase in satisfaction around each meal. Leaving us more satiated and less likely to reach for the refined Carbohydrates, that due to their nature, tend to lead to over consumption.

To keep this short and simple, there is no need to demonise any food group. However if your health is possibly depend on you not consuming gluten for example, there are many different options out there that wont leave you feeling heavy, bloated or unsatisfied with your meal.

Not sure where to start with including more carbs into your diet? 

I’ve included a quick recipe below:

INGREDIENTS

Falafels
I used Fry’s Family’s new quinoa falafels which took 7-8 minutes on a hot pan – cooked in coconut oil. However if you want to make your own or just grab some from Woolworths, thats perfect as well!

Beetroot Hummus
200 g raw beetroots
1 cup cooked white beans
3 tbsp light tahini
4 tbsp lemon juice
3 tbsp cold-pressed olive oil
1 tsp ground cumin
1 clove garlic, peeled
1 tsp sea salt


Cinnamon Quinoa
1 cup uncooked quinoa
Pinch sea salt
1/2 tsp ground cinnamon
{ another great tip is adding some vegetable stoked instead of water when cooking your quinoa – makes it sooo dreamy! }

Tahini Dressing
1/3 cup tahini
3 tbsp juiced lemon
1-2 tbsp honey
Pinch of pink sea salt
1 garlic clove
3-6 tbsp water to thin – this will depend on the consistency you prefer.


To serve:
Left over roast veg
1/4 avocado
Large handful of mix greens
Slices of cucumber
3 sliced mint leaves
Few toasted raw almonds, chopped
Sesame seeds
4 baby radishes. sliced

INSTRUCTIONS:

  1. Preheat the oven to 200°C / 400°F fan mode (this is because we’re doing two plates simultaneously). Add falafels and 1 tsp of coconut oil to a medium heat pan – cook and leave aside for serving (I personally dont mind them not hot hot – If you do then complete this step last)
  2. Peel the beets and cut in quarters. Place on a baking tray together with the left vegetables and place in the oven for about 20  minutes or until baked through and soft. Let cool slightly and then place the beets (set the the veg aside for serving) in a food processor (or bowl if using a hand blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking.
  3. Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. I mixed in some left over millet from the night before – this is optional.
  4. Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and falafels. Sprinkle with almonds, sesame seeds, mint and tahini dressing – Enjoy!