Balancing Carbs with Fats and ProteinsPosted: March 13, 2013
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.