Balancing Carbs with Fats and Proteins

Carrot

Eating a healthy diet that allows you to lose or maintain weight requires balancing carbohydrates, fats and proteins.  You need 50% of your daily caloric intake of 2000% a day to come from fat, 30% from protein and 20% from carbs.

You should never eat carb alone.  When eaten on their won your blood sugar rises rapidly, then plunges…leaving you tired and hungry.  And craving more carbs.  And it causes weight gain.  Eat those carbs with plenty of healthy fats and protein…and you ingest and burn them nice and slow.

Though the following recipe is a carrot dish, and carrots being very high in carbs (97% of it’s calories are from carbs), when combin3ed with butter, pecans and bacon, it reduces the carb load to a acceptable percentage.

Glazed Carrots With Bacon And Pecans

4 slices of thick cut bacon
1/2 cut pecans- coarsely chopped
1 pound carrots- roll cut
2 tablespoons honey
1/2 cup chicken stock
1 teaspoon thyme
2 Tablespoons butter
2 teaspoons lemon juice
salt and pepper to taste

1. Cook the bacon in a 12-inch iron skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Add the pecans and cook until fragrant and slightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.

2. Add the carrots, salt, honey, the chicken broth, and thyme to the skillet. Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 7 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

3. Add the butter to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper, sprinkle the bacon and pecans on top and serve immediately.


3 Comments on “Balancing Carbs with Fats and Proteins”

  1. I’m not sure why but this weblog is loading very slow for me. Is anyone else having this issue or is it a issue on my end? I’ll check back later
    on and see if the problem still exists.

    Like

  2. I was wondering if you ever thought of changing the page layout of your blog?
    Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could
    connect with it better. Youve got an awful lot of
    text for only having 1 or 2 images. Maybe you could space it
    out better?

    Like

    • The fact that I have more content than pictures is a conscious choice because my blog is about the content! I want my readers to have the facts and info to be able to apply the info and improve their health. More pictures would be just eye candy. You say I should have MORE content yet say I should have less text, this puzzles me…

      Like


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