Roasted Chicken with Leeks and Fennel

It’s time for another installment of Dave’s Diner. Today on the menu we have Roasted Chicken Hippy Deliciousness.

Roasted chicken spicesEditor’s Note: I’m fairly proud of these pictures as a whole. Feel free to click them and make them life-sized. Then, be sure to tell me how great they are. (Conversely, how average they are. Reluctantly, how not good at all they are.)

The hippy part is simply because it contains Fennel and Leeks. I associate those with hippies. Not just those things. Lots of things. Like tie dyed shirts. But I digress, or we could be here all day.

Mmmm, bacon grease

The Recipe

Ingredients:

  • Chicken thighs
  • Leeks
  • Fennel
  • Bacon grease (ya damn right!)
  • Sage (probably dried)
  • Salt and Pepper

Tools that will make it better:

  • Season chicken for roastingDutch oven or heavy casserole pan
  • Tongs
  • Not your bare fingers

Instructions to create delicious (yes, I am using delicious as a noun in this instance):

  1. Preheat oven to 350 degrees Fahrenheit
  2. Place dutch oven on stove top, set heat to medium/medium-low, add dollop of bacon grease to generously coat the bottom of the dutch oven
  3. Browned chicken thighsAfter bacon grease has liquefied and coated the dutch oven, add the chicken thighs. (You may want to wait until the bacon grease is heated up enough to start sizzling the chicken when you add it.)
  4. Season the chicken with salt, pepper, and sage to taste. Bro tip: don’t be scurred, add liberally.
  5. After 5’ish minutes (P.S. there should be a very good/loud sizzle going on at this point, but don’t incinerate the chicken either, mkay?), flip it over and season the other side.
  6. Fennel and leeks for roastingBrown this side for 5’erish minutes too. Then flip the thighs back to their original starting positions. Turn off the burner. Remove chicken from dutch oven once sizzling has stopped.
  7. If you’ve done this right, your chicken should not have stuck to the dutch oven, and there should be a delicious conglomeration of bacon and chicken fat waiting to tantalize your taste buds upon completion.
  8. Wash and prepare your leeks and fennel (or if you’re really good, you’d have already been doing this simultaneously):
      • Cut tops of leeks off and throw away
      • Be sure to peel back the outer 1-3 layers and make sure all the dirt is gone
      • Chicken, fennel, and leeksSlice lengthwise
      • Cut fennel stalks off of bulb and set aside
      • Wash fennel
      • Slice fancifully in a way that pleases your eyes
  9. Salt and pepper to taste. (Bro tip: still don’t be scared to add a decent amount. They make more every day.) Add to the swimming pool of bacon and chicken grease in the bottom of the dutch oven. Try to make one single layer. Some overlap is probably unavoidable. That is also ok.
  10. Chicken, fennel, and leeksPlace browned chicken on top of fennel and leeks, skin side up
  11. Add some of the leafy fennel stalks on top of the chicken
  12. Cover the dutch oven with the lid
  13. Place in oven at 350 for 45’ish minutes or until you think it’s cooked all the way through
  14. If you like mushy skin or you’re going to throw it away anyways, you’re done at this point. Enjoy! If you’re like me, you believe that throwing away the tastiest part of the entire chicken is a sin. Yes, a religious sin. And in that case, you want crispy skin. So you will take the lid off the dutch oven, set the oven to broil, and then place the dutch oven back in the oven for 5-10 minutes or until you see the skin starting to darken to your liking. Then remove the dutch oven. Finally….
  15. Bon Appetit!

Roasted chicken with fennel and leeks

 

Iced Coffee “Mocha Latte” Protein Shake

If you’re anything like me, you love iced coffee, but you hate spending $6 at Starbucks or the like. This iced coffee protein shake is good anytime of the day, but especially when you’re done working out. It’s incredibly simple and takes no time at all as there are only four (4!!) ingredents.

Brief History of Fail

I’ve tried this before. It did not turn out well. I first got the idea from using vanilla protein powder just as you would with regular coffee creamer in hot coffee. That also tastes pretty good. But then I wanted iced coffee. I tried to replicate the ease of the cup of coffee by using only vanilla protein and Foldgers instant coffee.

I do not recommend that. That’s 2 scoops of protein down the drain.

I could have looked on the internet for some recipes but A) I’m lazy and B) I like to create. Nevertheless, I was a little gun shy to try this again.

And then an Idea came to Me

I just got back from an early morning mountain bike ride, and seeing as the weekends are usually when I allow myself to indulge in a coffee shop iced coffee, I was actually craving one before I actually got done with my ride. I thought, “man, how great would it be if I could have an iced coffee protein shake? I’d get the protein I need from the ride as well as satisfy my craving.”

So now I try again.

Unlike last time, just using vanilla protein, it had finally dawned on me that the iced coffee I normally get is an “iced mocha latte”. DON’T JUDGE ME!!

“Ok, ‘latte’. That’s like, steamed milk in coffee or something, right? Ok, I don’t have milk, but I do have vanilla protein powder and water. That’s kind of like milk. I also have instant Starbucks Via; that’s way better than Foldgers.

“Mocha, that’s chocolate, and I have chocolate protein powder too.”

Deep breath, let’s try this again…

SUCCESS!!!

Iced Coffee Protein Shake

  • 16 oz. cold water
  • 1 or 2 ice cubes
  • 1 scoop vanilla protein powder
  • 1.5 scoops chocolate protein powder
  • 2 packets of Starbucks Via instant coffee

In a blender, add 16 oz. of cold water. Throw in a just a couple of ice cubes for good measure, like only 1 or 2. Turn the blender on low and gradually increase speed so everything will mix smoothly once you start adding things. I’ve had problems in the past with the protein clumping together and never being evenly distributed. Having the water moving before you add the protein powder solves this problem.

Sorry, got off track there…

So, you’ve got the water moving, now gradually add 1 scoop of vanilla protein powder and 1.5 scoops of chocolate protein powder. Again, go somewhat slowly to avoid clumping, but don’t take too long or the protein will foam up and make it too fluffy to drink.

Done? Done.

Now add 2 packets of Starbucks Via instant coffee. Again, let this blend for about 3 sec. and immediately turn off the blender. Viola!!

Pour the mixture over a bunch of ice in a glass. Drink. Be amazed. Share and ‘Like’ the shit outta this post with your friends. Thanks!!

 

Insects on Khaosan road Thailand

Is the Paleo Diet Right for You?

Oohhhhhhhhh boy. This post is going to be long. As Queen Gorgo said, “This will not be over quickly. You will not enjoy this.” Except that, I really hope you do; otherwise, this is just a lot of typing for no good reason.

So anyways, I’m writing this up for a Twitter follower, galclimber, that asked my opinion on going Paleo. (That is, trying out the Paleo diet.) She mentions that her friends are telling her she “needs” to go paleo to increase her climbing performance, and also thinks her current diet is somehow attributing to recurring injuries. Let’s get this show on the road!

The Basics

First off, let me warn you that I will be using the word diet interchangeably to mean similar but different things:

  1. Diet – As in, your general, daily eating habits: how, what, when, and why you eat the things you do.
  2. Diet – As in, a structured plan that allows some things, restricts others, and may even suggest the how and the when. These are usually temporary and used to lose weight quickly (though, this is not the intent of paleo).

What is the Paleo diet?

The Paleo Diet is a….diet….that is modeled after the….diet….of men and women living in the Paleolithic time period of earth. Theorists and evolutionary dieticians believe that our current digestive system has not yet had enough time to evolve; and therefore, we should only eat food that was present at the time when our stomachs matched our food source.

Simply put: we should only be eating food as it existed during the Paleolithic era because our stomachs haven’t evolved to digest foods in modern/Western diets. (Or so they say.)

Paleo-Friendly Foods

Foods found in their raw state, as they would be in nature and unprocessed. This includes meats, eggs, fruits, vegetables, and nuts. (This is an extremely generalized, simplified list.)

Unfriendly Paleo Foods

Just because you may find a food source in its raw, unprocessed state, doesn’t mean it’s paleo. Raw foods that are off-limits: corn, potatoes, rice, and probably some more I can’t think of right now. In general, carbohydrates (other than fruits and veggies), grains, and seeds are THE DEVIL!!

Defining Paleo

Furthermore, if the contradictory food lists weren’t confusing enough, it’s near impossible to define what is actually considered paleo anymore. Paleo now has tons of spin-offs, similar to vegetarianism: ovo vegetarians, lacto vegetarians, and ovo-lacto vegetarians. There are people that follow a paleo diet but consider rice to be ok (and so on and so forth).

On top of that, white potatoes are bad but sweet potatoes are good; almond milk is ok because it’s just almond powder and water but yet, they still must be processed; dairy milk is usually considered bad, but sometimes it’s ok in moderation, under the right conditions (like raw milk); nuts are good but seeds are bad (aren’t nuts seeds? Aren’t green beans vegetables that contain seeds?). Paleo man may have been cannibalistic; should we as well?

When money gets involved, the term is used even more loosely. One of the original paleo creators/researchers even bent the knee when he saw how much money could be had! “Milk is bad; processed foods are bad; you’re guaranteed to get cancer; you’ll die early. Oh wait!! I can get rich slangin’ supplements to people that just want a magic pill?!?! I mean, ‘yeah, those things are ok; I guess you can have them.'” Primal Fuel

Shit, I’ve been watching the paleo craze since it started and even tried it for 6 months, and I don’t even know what the heck is or isn’t considered paleo. Most I can tell is that everyone is on the paleo diet; they just define it differently than anyone/everyone else, much like “eating clean”. Don’t even get me started on that one.

The Common Sense of Paleo

Hopefully by now, you can tell I’m not a fan of the paleo diet, or at least the way it’s touted, marketed, and idolized by its cult-like followers. But it does do a lot of things right!

If you are overweight and recognize that your eating habits are far from “good”, getting away from processed carbs, frozen meals, and junk food is probably a good idea. Eating more lean meats (that were not first battered and deep fried), fresh fruit, and fresh veggies is a wonderful idea! The thought of getting off the couch is even better!

If you’re a generally active person but still have some unwanted flub, perhaps you should try eating fewer carbs, or perhaps counterintuitive, more dietary fat.

There is absolutely nothing wrong with adding more, natural food to your diet.

But it’s not the ONLY way you ‘have’ to eat!

Is Paleo a True Performance Enhancing Diet?

We are finally getting around to answering part of the original question. One claim the paleo diet makes is that it is guaranteed to increase your physical performance, regardless of your starting point. Sure, if you’re the guy in my previous example that sits on the couch after work and on the weekends and binges on expired Twinkies, absolutely your performance will increase. However, these claims get much, much, much more anecdotal as someon’e starting point of current physical performance increases (prior to switching to a paleo diet).

I know nothing of “galclimber” other than she looks fit and likely climbs a lot given her name and some mutual twitter friends. My guess is that her starting point is not the same as Blimpie the Couch Surfer. Her performance increases are not guaranteed just by switching.

Carbohydrates: Good or Evil?

(For the rest of this post, when I say ‘carbs’, I’m talking about starchy and/or processed carbs, not fruits and veggies.)

People that say they are evil will suggest things like unused carbohydrates will turn into fat (of which, there is no biological process that does this), grains will cause gut health issues, gluten is horrible for everyone for everything, starchy carbohydrates have no purpose in the human body, your hormonal system will fly off the handle, and that the glycemic index actually means something. (I’m over exagerating a little on some of these but only kinda sorta.)

I can agree that we, as a nation, eat too many starchy carbs, but they should not be villainized. One of my most favorite posts that I’ve written is: The Real Reason Carbohydrates Make You Fat. (Definitely read this.) Carbohydrates do have a place in our body, especially anaerobic athletes (such as climbers). Anaerobic athletes primarily rely on the glycotic energy system, utilized by the body for bouts of all-out exertion lasting between 30 sec. and up to 2 min. The fuel source for the glycotic engergy system is, you guessed it, blood glucose, aka sugar aka carbs!

Sure, the human body is the most adaptive organism on the planet, so there are ways of getting around on a keto-diet, but when we’re talking performance, doesn’t it make sense to give the body what it needs in order for it to perform more efficiently? Read: “better”. Depending on “galclimber’s” current performance deficiency, removing additional carbs may make matters even worse!

So, do we need the 400+ grams of sugar a lot of people eat daily? Probably not. But we do need some. And it probably doesn’t matter where it comes from as much as the glycemic index makes you think. The glycemic index was created in a lab, not the human body. The glycemic index was created using isolated carbohydrate sources in a lab, not in a human body where we eat varying amounts fats, proteins, vitamins, and mineral in conjuction with our carbohydrates during our meals. You see the difference?

Paleo Diet and Injury Prevention and/or Resolution

To my knowledge, people touting the paleo diet haven’t made any claims to this, at least not the large publications or popular promoters. In fact, I don’t know of any diets that claim this unless we’re talking about internal health disorders such as gluten and/or lactose intolerances, SCD, or GAPS.

“galclimber’s” original question mentioned specifically “loose scapula and weak wrists”. As far as I know, no diet will change that, but a healthy dose of educated weight training would.

Paleo Diet vs. “Natural Diet”

I don’t know if anyone bigger, smarter, and more popular than me has already coined the phrase “natural diet”, but that’s what I just came up with to describe how try to eat a majority of the time.

Like the paleo diet, I try steer clear from processed foods and excessive carbs as much as I can, but I don’t completely avoid them, demonize them, or even try to dissuade others from eating them. In fact, I rely on carbohydrates to fix my psychological state at times. At others, I can just sense when my body is telling me I need/it’s ok to eat 2 cups of white rice in one sitting.

A majority of my diet consists of meat dietary fat, and rice (one of the perks of dating an Asian chick). I try to eat at least 2-3 different fruits each day. I don’t rely on a lot of pre-mixed seasonings or box food and prefer natural herbs and spices. I rarely see the inner-isles of a grocery store, sticking mainly to the perimeter where real food lies.

Common sense, right?

Metabolic Flexibility

All that being said, I’ve created a metabolically flexible system where I can [physiologically] afford to eat out 2-4 times per week or binge on an entire cake or eat a box of mac ‘n cheese (like I did yesterday) and not encounter any adverse effects. I do, do all of those things nearly every week.

Metabolic Flexibility is the body’s ability to choose the correct, available fuel source given the metabolic stress on your system at any given time, i.e. burns fat while you’re sitting at your desk and burns glucose while exercising. For an extremely more in-depth look at metabolic flexibility you’ll have to take a look at leading researcher and mentor Mike T. Nelson’s website – Extreme Human Performance.

If you’re following a strict paleo approach in which you keep carb intake extremely low, you’re actually making your body inflexible. It will become extremely efficient at burning fat and utilizing what few grams of sugar it can suck out of your food, but if you were to ever fall off the bandwagon, it’s reasonable to believe you would blow up and look chunky for a day or two. You’d then use that experience as justification, proving to yourself and to the world (in your mind) that carbs are evile (said phonetically). Rather, your body is doing its job based on the adaptation YOU forced upon it.

You tell me, what sounds better: trying to adhere to an undefined, yet strict diet regimine that may or may not give you the results you want, or follow a common sense approach that allows you to eat smart when you can and have a lot of freedom to enjoy food you love?

Tips for Trying the Paleo Diet

Just as I, and millions of others, have proven that the paleo diet doesn’t always work on a case-by-case basis, millions more have proven that it does work on a case-by-case basis.

As I have said, the pursuit of a natural diet lifestyle or even a paleo lifestyle is a great thing for everyone, provided you find what works for you. And that’s the key: for you.

So if you want to make a change in your eating habits, I support you. I do not support you flipping a 180 overnight though. These steps must be taken logically and incremently. Otherwise, you’re just setting yourself up for failure.

Gradually reduce the number of carbs you eat during the week: Don’t change anything else. Don’t even try to change the “type” of carbs you eat during the week. Just try to eat less of them. See how you feel. See how you look. If you make a mistake one day, don’t dwell on it. Also, don’t try to make up for it by eating doubly less the next day. Just accept it, and move on with your original plan.

Gradually eat more fruits and veggies: Maybe you can do this one concurrently with the first step, but I still like to keep them separate for people needing to take baby-baby steps. Once you’ve gotten used to a lower intake of starchy carbs, start adding in fruits and veggies. I find a lot wrong with the food guide pyramid (or whatever the heck it is these days), but I do like their generous helping and fruits and veggies. Find the ones you like, prepared the way you like, and stick to ’em. It’ll make the next step much easier.

Gradually change your source of carbohydrates: Until now, I haven’t mentioned anything about giving up your favorite bagel joint or getting rid of your Wonder Bread sammiches. But by this time, you should be noticing some physical changes as well as reduced cravings and/or dependence on carbs anyways. This step is definitely more psychological than physiological. Don’t freak out because I want you to skip your Frosted Flakes in the morning and choose rolled oats and a banana instead. You won’t die if you have to choose rice over pasta once or twice a week. You’re still getting starchy carbs, just not in the same way you were before. And again, just remember, this step is easy because you’ve already mastered the previous two.

Gradually remove additional processed foods and going out when optional or simply because it’s convenient (The Natural Diet): This is the tricky part. This requires cooking ability and the common sense to look at whole meals, rather than just carbohydrates. This is getting rid of the rolled oats and having eggs and avocado for breakfast. This is making educated choices when you do need to go to a restaurant or choosing one that is friendly to your needs. Luckily for you, if you’ve made it this far, you’ve made tremendous strides already. You’re well on your way to making this your lifestyle. And when it’s your lifestyle, you’ll do what you need to figure it out. You’ll hit blogs *cough* mine *cough*, Google, social media, whatever to gain the knowledge you need to keep this going.

And then finally….

PALEO!!11!1!: Remove the rest of starchy carbs from your diet. Increase dietary fats. Increase protein. Increase fruit. Increase vegetables. See what everyone is going crazy over!!

And then when you realize there’s no difference in your appearance or your performance between “the natural diet” and the paleo diet, go back to The Natural. Your body will be more flexible. Your life will be more flexible. And I don’t have to read your stupid posts on social media about how much you want a french fry but you’re worried that it’s going to make you fat overnight.

The end. 🙂

Black Bean Quinoa Salad Recipe

After splurging for the past several weekends (’tis the season, amirite?), I was craving something really healthy. I had some unused quinoa in my cupboard so I hopped on the google machine and searched for some recipes.

I like veggies, I like black beans, and I love simple flavors that mix together and create a party in my mouth. It was a no-brainer to choose this quinoa black bean salad recipe from Savvy Vegetarian.

Here’s the easy-to-read, ad-free, copy/pasta version from the site:

Ingredients:

  • 1 cup quinoa
  • 1 1/2 cups cold water
  • 2 cups (1 can) cooked black beans. If using canned beans, drain and rinse well
  • 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
  • 2 garlic cloves, minced, OR 1 tsp garlic powder
  • 1/2 cup chopped celery
  • 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
  • 1 cup chopped fresh yellow or green beans
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 medium ripe tomato
  • 1 cup chopped cucumber
  • 1/4 cup sliced olives
  • 2 Tbsp chopped fresh cilantro or basil
  • 1/4 cup chopped scallions

Dressing:

  • 3 Tbsp freshly squeezed lime juice (juice of 1 lime)
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • Fresh ground pepper

Directions

  • The quinoa can be made ahead of time and refrigerated
  • Rinse quinoa and drain through a large fine mesh strainer
  • Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
  • Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
  • Remove from heat and allow to sit 5 minutes covered
  • Fluff quinoa gently with a fork and set aside to cool
  • If using canned beans, drain, rinse and set aside to drain
  • Sauté jalapeno, fresh garlic, in 1 tsp olive oil until garlic is slightly browned
  • Add the celery, carrot, green beans, green & red peppers and sauté 5 minutes
  • Add the cumin and coriander, cook and stir 2 minutes
  • Blend dressing ingredients with a whisk or shake in a jar
  • Add quinoa, black beans, sautéed veggies, tomatoes, cucumber, fresh minced cilantro or basil, scallions, to a large bowl
  • Pour on dressing and stir gently to combine. Adjust salt and pepper to taste
  • Serve quinoa salad warm, or cover and chill

I used 3/4 C. of quinoa and 1/4 C. of orange lentils instead. I also used a rice cooker instead of the stove top.

Of course, I’m no hippy so I added scrambled eggs to the equation. They started out on the side and ended up all mixed together.

Let me know if you try it and what you think!

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The Real Reason Carbohydrates Make You Fat

I just got done eating some amazingly delicious sushi rice and decided to take a gander at the nutrition label for S’s and G’s (shits and giggles). I was pretty surprised at what I saw, but I definitely wasn’t mad about it. Just a few short months ago, I, like many many other people on this planet (thanks to TONS of misinformation perpetuated in mainstream media), was a carbophobe. I was fairly certain that any gram of excess carbohydrate would instantly turn into stored subcutaneous fat. That was so silly of me.

I know you all want me to tell you that it’s the carbohydrate’s fault for making you fat. I know you want me to tell you that insulin is the devil. But, you see, I just can’t do that. Carbohydrates have never done anything wrong to me, so how could I possibly besmirch them? We all love carbs. And for that very reason, we all love to hate them as well.

Here are the REAL reasons carbohydrates make you fat:

Reason 1: You’re lazy

(-.-)   <——- Serious face is serious

Reason 2: You’re metabolically inflexible

What that means is that your body is not very good at processing carbs to use as an energy source. The most inflexible people you will find are called diabetics. Luckily for them (and you) metabolic flexibility can be increased. How so, you may ask? Simple.

1) Fasting. Check out Eat Stop Eat by Brad Pilon or The Leangain Approach by Martin Berkhan. I’ve done both and the leangain approach works best for me. That may be different for you.

2) Increase your activity. The scientific term for this is, get off the couch and move your ass.

3) Time your meals accordingly. Now, I’m not talking about the 6 meals/day timing, nor am I talking about the “you absolutely MUST eat within 30 sec. of completing your last rep of your workout, or by God, the anabolic window is closed!!1!!1!!!” timing either.

No, I’m talking about eating your meals in a way that *should* allow you to get away with eating the things you’re inflexible with and still have your body burn them out of necessity.

For instance, in bro terms, you’re supposed to eat a lot of carbs right after you workout to spike insulin and shove all the protein in your meal into your muskules for protein synthesis. However, is that a good idea if you’re inflexible?

How about you eat a lot of carbs leading up to your workout. Then, when you workout, you actually WORK OUT. You know, high intensity, lift some heavy shit, or just throw some light shit around, a lot. The body’s energy system is predispositioned to burn carbs during highly intense periods of strenuous activity. So, by giving it carbs, when it wants carbs, you’re actually increasing the efficiency of how well you burn them.

Now, there is something to the broscience of carbs post-workout in order to help the repair system, but it’s not as huge of a deal as they may think for ordinary people. So, yes, I still believe you should eat some carbs post workout too, but not the 4:1, carbs:protein ratio everyone says. (That is, unless, you’re an athlete that’s training intense enough to support that.)

So, post workout, eat your protein, eat some carbs, and then switch over to dietary fat. Things like eggs, red meat, dairy, and nuts. Personally, while I’m currently trying to get down to single digit bodyfat, I eat a LOT of fat. My body does well with it, and it is oh so delicious. Moving on…

Reason 3: They taste really good

Don’t you agree? What’s better than mac ‘n cheese? A smothered baked potato? A heaping plate of fried rice? Bread! ZOMG!! BREAD!!! Right?!?!?!?!

Do you see how incredibly easy it is to overindulge? This is especially true given this last reason…

Reason 4: Portion size

So, let’s couple the fact that it’s entirely too easy to overindulge with the fact that it’s nearly impossible (at least for me) to get satisfied if I were to eat only the reccomended serving amount of carbs. Don’t believe me? Here, let me help you, and lest you forget that each gram of CHO is ~ 4 calories when you’re doing the math.

Here’s my favorite carbohydrate: sushi rice. I can eat a cup (measured uncooked) of sushi rice without batting an eye. However, what does a serving look like?

Rice Nutrition Info

Rice_Scale

 So, I said I could eat a cup of that ish. That’s over 200g of carbs in ONE MEAL! What about the rest of the day?

Now, let’s take a look at my favorite carbohydrate: pasta. I remember growing up and my mom would make me “noodles and milk”. (Think: mac ‘n cheese….minus the cheese…..plus a lot more milk…..in a cereal consistency. FUCK OFF!! So what if I grew up in poverty!)

Ooops, got off track. Anyways, she would make it with a cup of macaroni noodles. I’m a bit more grown now days so when I visit that lovely meal, I don’t really measure, but I feel comfortable in saying that it’s at least 2-3 cups.

Pasta nutrition information

Noodle Food Scale

Doing some simple math, I am again well over 200g of carbs in one sitting. Son of a crap!

My favorite carbohydrates are potatoes. Bar none. I normally have 2 plates during Thanksgiving: 1 plate of mashed taters and the other plate with the other stuff. Tell me, how many of you can stop at just two, small red potatoes?

Potato nutrition Info

Potato food Scale

As I stated, that’s not going to fill me up. Not even as part of a whole meal. And in the case of Slapsgiving, you have to add stuffing and canned cranberries on top of that carb total. Pretty sweet, eh?

The Rest of the Story…

And there you have it, folks. That’s why carbohydrates make you fat. It’s not because the Insulin Fairy came down and turned every gram of CHO into a pound of fat. It’s not because you ate carbohydrates right before bed. The fact of the matter is, they taste f*cking phenomenal and you’re probably too lazy to be burning off the excess calories.

I certainly hope this post shed some light on the subject for you. Enjoy! (Sparingly)

P.S. I’m sorry I didn’t get any pics of my favorite carbohydrate, which is bread, obviously.