Carbs Outside of the Box – 4 Simple Ways to Eat Well While Cutting Carbs!

Have you been trsweet-potatying to navigate around gluten, or are you simply working on getting wholesome carbohydrates onto your plate?  Here are some tasty tips:

First, opt for whole grains, such as brown rice and quinoa. These are two stellar gluten free whole grains that can count toward your daily servings of whole grains. To make the whole grains easier to digest and quicker to cook, simply soak the grains overnight then drain and rinse them prior to cooking.

Non-grain carbs such as sweet potatoes, butternut squash, and spaghetti squash are wonderful ways to get your 2 servings (½ cup each) of “whole grain/ healthy starch” for your IN.FORM weight management program. Butternut squash and spaghetti squashes are lower in carbs and are starting to pop up at local farmer’s markets. They are delectable when baked or steamed and provide an excellent array of nutrients. Pretend you are indulging in a cinnamon roll when you bake your sweet potato and top it with a dab of organic butter or extra-virgin coconut oil and cinnamon. Delicious and guiltless at the same time!lettuce-wrap

Mashed potatoes, anyone? Try using half steamed potatoes (with their skin) and half steamed cauliflower. Simply blend them together in a blender with organic butter, Nature’s Sunshine sea salt, pepper and a little unsweetened almond milk. Once you are accustomed to it, you can use all steamed cauliflower and jazz it up with the same seasonings above.

What about bread and pasta? Choosing whole grain wraps or organic brown rice tortillas is a great way to roll up your whole grains for the day. If you want to go green, try a Romaine or Butter Leaf lettuce leaf as your wrap. Spaghetti squash or spiralized zucchini is a splendid way to get optimal nutrients while having your spaghetti or favorite pasta dish!

Hungry for pizza? Sliced rounds of butternut squash can be baked with tomato paste and Italian herbs then topped with black olives, peppers, and grass fed beef and baked again until the squash is tender and the toppings are heated through.

Enjoy these foods as you continue on your IN.FORM journey!

 


About the Author:

Robin Cook Graduate of the Institute of Integrative Nutrition, Robin is a holistic health coach. She is also a certified IN.FORM coach and Certified Herbalist using Nature’s Sunshine products. Currently, she is publishing a healthy lifestyle cookbook, Cook 2 Flourish, which is to be released in December 2015. You can learn more about Robin and NSP products on her website www.n2flourish.mynsp.com . You can also find her on Facebook and Pinterest. If you are interested in guest blogging for NSP, please contact us at social@natr.com with “NSP Blog” in the subject line.

 

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