Carbohydrates - The non essential nutrients

Carbohydrates are a complex set of foods that come in three forms:

Monosaccharides (Glucose), Disaccharides (Cane Sugar) and Polysaccharides (breads). All carbohydrates can be broken down in the body into sugars.

It doesn't make a lot of difference to your body in which form you consume these carbohydrates. 

The total calorific value is the same and all carbohydrates affect your blood sugar levels in a negative way.

Therefore the "healthy" grains like bread, pasta and rice we are all encouraged to eat actually eventually affect our blood sugars in a similar way to sweets and sugar - all the time contributing to diabetes, obesity and possibly even cancer. 

Contrary to what we are taught in nutrition or by our doctors, refined carbohydrates are not an essential part of our nutrition. The only carbs we need to eat are vegetables and fruit. 

They are not necessary "building blocks" and the body can survive very well on just protein and fats and these types of carbohydrates - even athletes! 

By limiting your carb intake to your fruit and vegetables means you get the minimum carbohydrate intake but with the maximum input of the important minerals and nutrients. 

Pork Tenderloin with Roast Butternut Squash and Sweet Potato.

Serves 2 - 3 people 


Ingredients: 
For Pork Marinade:
4 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tbsp of Herbs De Province
Pepper
2 cloves garlic minced
1 tbs Whole Grain Mustard
For Roasted Squash & Sweet Potato:
1 x medium squash
1 x medium sweet potato

Method:
Mix all the ingredients in a bowl and mix well.
Cut shallow cuts in pork loin and pour marinade over. Cover and place in the fridge for at least 3 hours or overnight if possible.
Heat crockpot and add pork loin. Fry all sides.
Place in the oven at 180C for approx 30 minutes or until cooked through.
Rest for 10 minutes before serving.

For Vegetables:
Peel and chop both veg into bite size cubes
Place in a dish and coat with coconut oil
Roast for 30 - 40 minutes until cooked through.

I served these with wilted spinach

Banana, Berry and Walnut Muffins

My son and I had a busy day today! He loves baking so, as the rain continues to fall (you have got to love Ireland!) we decided to bake these muffins.

They are a good source of Omega 3 with the walnuts and the flax seed and make a good snack of breakfast alternative.

Makes 24

325 g Almond flour
100 g Chopped Walnuts
1 tsp baking powder
1/2 cup of milled flax seed
1 tsp of cinnamon (add more if you like it, I am not a huge fan)

5 ripe bananas
1 cup of strawberries or other seasonal berry, chopped
2 tbsp honey (less if your fruit is very ripe)
4 eggs
1 tsp Vanilla extract

Preheat the oven to 190C
Place all the dry ingredients in a bowl
Mash the banana well, use the most ripe bananas you have as they will help sweeten the overall mix.
Place all the remaining wet ingredients in with the bananas and mix well.
Next combine in the dry ingredients. Use a processer if you wish but ensure it is well mixed.
Pour into muffin moulds and bake for 25 minutes or until cooked through.