Originally I thought this post should be called, “Slow Carb No-No’s” but that would send the wrong message. In this new way of facing food, I look at eating as a choice. Some choices are a non-option 99% of the time. Some choices are a near 99% yes any time. Nothing is completely, 100% off-limits. This leaves me open to accepting hospitality and celebrations where I might have little choice in what is served. My birthday is later this month and I am certainly looking forward to some cake. 🙂
But that’s just it, I can look forward to special things instead of having them nearly every day.
That being said, here is how I am choosing Slow Carbs. The first listing is what I emphasize, like and know how to cook:
- Sweet Potatoes – “Boil’em, Mash’em, Put’em in a stew” I love them just baked, with a little brown sugar and butter. Not an every day thing…but 3x a week is plenty.
- Grains – Quinoa is my favorite, with barley and millet a close second.
- Oatmeal – for breakfasts or a post-work out snack. I make the linked recipe with raw honey instead of apple juice concentrate.
Next, here are the carbs I will not necessarily choose, unless I have no other options:
- Brown rice – Never really found a brand I liked and takes too long to cook.
- Bread, of commercial production. Homemade only very occassionally, in small slices.
- White potatoes – I need a nap after eating them, so that means the sugars are broken down too fast.
- Breaded and fried meats.
The next obvious choice distinction is with sugars. The list is limited as to the Yeas:
- Raw Local Honey – Helps out the oatmeal and herbal tea treats.
- Stevia – Approved for diabetic use. I only use the packets for green tea.
The Nays are rather obvious:
- High Fructose Corn Syrup. This leaves out soda, ice cream, cookies, chocolate milk…etc.
- Chocolate – Again, not 100% off limits…but I really don’t want it. Really.
I hope this gives you all a better picture of what my (our) slow carb life is like now.