Eat Your Carbs
Day 19
Eating is an incredibly huge part of a fitness journey. Eat too much and you’ll never see results. Eat too little and you’ll maintain or regress. If you eat just right there is a level of magic that happens that makes you feel like you can’t be stopped. Finding that magic level can be a challenge. For some people it’s not enough to just be in a deficit.
It’s me. I am some of those people. When I am actively pursuing a weight loss or body recomp goal I know that my body responds to nothing less than dang near perfection on the plate. I need my carbs. I need my protein. I need my fiber. And I need them all daily.
While I typically use veggies, fruits and potatoes as my main carb source every now and then I believe it is smart to throw in some “fun” carbs. Insert dishes like this pasta. A spaghetti tossed in a creamy chipotle sauce topped with cilantro-parmesan croutons. Listen.
This cooked up so incredibly fast. It was spicy. Decadent. Comforting. All the things you expect from a pasta dinner. What I loved most was that there was little to no salt in this recipe. Two bay leaves, OGC (onion, garlic, celery), and the chipotle peppers in adobo sauce do all the heavy lifting. Just like me three times a week.
Isn’t she a beaut? My little foodie heart can’t even handle it that meals like this come out of my kitchen. When a meal fits my fitness goals, is inexpensive to make and tastes like it came from a restaurant I consider that a win. Those things are key to eating well consistently.
So you might be wondering how exactly is this “good” for you? Well. Carbs are good for you. Moderation and portion control are real. When those two things get out of sync THAT is where the danger is. Also, what you do with your 10-20% of off-plan eating is no one’s business but your own. 😉
This recipe gave me exactly what I needed. I had done a lot of walking that morning and wanted to reward myself while also staying close enough to my macros. If you’re counting macros make sure you always weigh your pasta dry. The difference between cooked and uncooked isn’t much, but you do get a little more weighing it dry.
As for protein, I had this meal with salmon but honestly this is one of those meals that is much better all by itself. You can find this recipe in Marcela Valladolid’s cookbook, Familia. It’s on page 112.
