The most controversial element of a modern meal: The carbohydrate. In the last decade or so, the dreaded “carb” has become a macronutrient of dispute. (Previously, the most demonized macronutrient was fat.) The Paleo folks love to tell me how our caveman ancestors just ate meat and vegetables, and that carbs and grains are the cause of all modern ailments.
I hate the pull the “credential” card, but I do have a degree in Anthropology. I’ve read books upon books of pollen samples, indigenous garbage heap study, and bone/tissue testing. I’ve also stayed with tribal people, and read countless reports from field anthropologists. And you know what all of these studies have in common? That the food of tribal life was centered around a main carbohydrate source. (The only exception being the Inuits of Alaska/Cananda, since they spent much of the year in winter. But this is such a tiny tiny percentage of all tribal people, they are the exception and not the rule. They also showed signs of aging faster than almost all other tribes.)
Carbs are a great energy source; our body uses them more efficiently than protein or fat. (Our body uses fat more efficiently than protein, protein is the least efficient source of energy, and our body has the most difficult time converting it to energy. That does not mean that we shouldn’t eat protein, but that shouldn’t be our prime energy source.)
But I digress, because the point of the video below is not to argue why you should eat carbohydrates, but how you can cook them quickly and easily. When tasks are simple and time-efficient, it’s more likely that you will follow through and eat home-cooked meals more often. If something is too difficult, most people will choose an easier option (like the drive-through or eating out.)
This video will give you some ideas, and I will follow up with quick meal ideas for protein and vegetables.
Cook a large amount of a healthy carb on an afternoon off. Choose a designated day and time each week, and block off your schedule for your cooking prep day. I choose a different carb each week, so that I’m eating a variety of food. (Choosing seasonal food has bonus advantages.)
I’ll boil a bag of colored potatoes, a big pot of brown rice, or a large amount of gluten-free pasta. (Remember, for carbs, show-release carbohydrates that contain fiber will be healthier than quick burning white starch. So brown rice is better than white flour.) I refrigerate (or even freeze) the weekly carb, then come up with different dishes I can make with that.
For example: for brown-rice pasta, I can make:
*A oven-roasted vegetable pasta dish
*Eggs/cheese/mushroom pasta scrample
*Asian-style sesame pasta with tempeh and enoki mushrooms.
So the possibilities are endless….you can do the same thing with some organic, colored fingerling potatoes:
*Breakfast scrample with roasted turnips and cauliflower
*Olive oil, rosemary, and veggie oven roasted potatoes.
And since the potatoes/rice/pasta is already cooked, you just have to heat it up with the veggies! My meals take me an average of 15 minutes, since I have everything prepped ahead of time. A couple hours on a Sunday can save you tons of time and money the rest of the week!