I find that what you put as a side dish next to your main course has become even more important for your health.

I find that what you put as a side dish next to your main course has become even more important for your health.

The official nutrition recommendations are always changing. Did you notice this too? And our recommendation on what to put on the plate next to the protein portion of our meal has done a complete flip. Just some 10-15 years ago we advised people to eat 6-11 servings of grains per day. Then we came up with a plate that had about a third of it filled with starches. Now many doctors and nutritionists are moving toward reducing carbs to a minimum. And I support this approach as well. And here is why:

  • Starches like grains and potatoes are the least nutrient dense foods, especially after processing
  • They spike insulin secretion and over years promote insulin resistance
  • Carbs makes us gain weight because of their effect on insulin
  • Grains are hard to digest due to their prolamin content, like gliadin in wheat and avenin in oats

For these reasons my side dish recipes are made with vegetables and beans. Very rarely do I eat starches like quinoa or buckwheat, which are psuedograins.

 

All
Veggies
Mushrooms
Beans

Zucchini Rolls

Veggies
More

Acorn squash baked to perfection

Veggies
More

Simply Asparagus

Veggies
more

Creamy Mushrooms

Mushrooms
More

Navy Beans Casserole

Beans
More

Kale Sauté with Carrots

Veggies
More

Black Eyed Pea Stew

Beans
More

Quinoa, Shiitake and Chard Sauté

Veggies
More

Green Beans Steam-Sauté

Veggies
More

Brussels Sprouts Steam-Sauté

Veggies
More
Load more