TESTIMONY: I came from a Gaps and Paleo background...talk about carbaphobic!?! Lol E's were torturous for me at first and for those of you who know my background as a #bakerygirl you will wonder why but I grew up in the #motherearth era and life was all about whole grain everything. I have always been hypoglycemic so life got much better with FIBER and wholegrains but I still had candida issues not knowing #gluten itself was a trigger issue (along with a genetic auto immune condition). So here are my little steps to freedom as a THM purist who actually likes carbs now rather than gagging on them! ;)
1) use E's according to your daily activities and your metabolism's needs and cravings. Carb fuels are intended for the body's energizing physical demands. In other words fuel up with an E before a workout or strenuous yardwork! Sedentary days I amp up my S intake.
2) embrace oats and learn to use it in baking not just porridge. In every form and fashion: Toasted & ground coarsely as breading, ground fine as flour, and oat fiber.
3) learn to use oat fiber...studying THM FP recipes will show you average usage ratios & balance.
4) pure monk fruit sweetener is a lovely compliment to E coffee and sour fruits. It's mostly fructose and a fruit itself. Swanson has a good one. I'm looking forward to a THM one hopefully soon!
5) allow yourself one E snack daily. A little ramekin bowl of lower glycemic fruit & touch of protein helps energize my active days and gets me through after 3pm energy slump.
6) quinoa are seeds. Use them in E settings and explore all the different kinds of gourmet quinoas (and colors) out there! As your palate readjusts to accepting carbs these variances in flavor, textures & colors is a delightful treat! I love quinoa breakfast porridge even more than oats btw.
7) remember rice is your friend...and if you can't gag it down yet...ease yourself into it. I love wild rice (a seed not a grain actually) and red and black rices and brown jasmine (also called mekong flower rice). I love the Lundberg organic brand. And they are available from both IHERB and AMAZON. Yes, i am a rice snob! Lol you will discover the rices do have variances in flavor and texture.
8) ground brown rice cakes make amazing E meat breading & "panko" crumbs. My THHubby declares my Italian turkey meatballs made with egg whites & crushed brown rice cakes rival Carrabas! Hehehe
9) get creative with lentils & chana dal (a lower carb indian legume). If you love Italian food green & red lentils are a lovely compliment to marinara sauce. Bone broth bases white kidneys & kale make a yummy mock of Olive Gardens zuppa Toscana paired with ground turkey seasoned as Italian sausage.
10) Sweet potatoes were my "entry carb" back into more carb balance. I could cube and grate and slice and dice and bake and make it into just about anything for an E meal. <3 sweet taters!
1) use E's according to your daily activities and your metabolism's needs and cravings. Carb fuels are intended for the body's energizing physical demands. In other words fuel up with an E before a workout or strenuous yardwork! Sedentary days I amp up my S intake.
2) embrace oats and learn to use it in baking not just porridge. In every form and fashion: Toasted & ground coarsely as breading, ground fine as flour, and oat fiber.
3) learn to use oat fiber...studying THM FP recipes will show you average usage ratios & balance.
4) pure monk fruit sweetener is a lovely compliment to E coffee and sour fruits. It's mostly fructose and a fruit itself. Swanson has a good one. I'm looking forward to a THM one hopefully soon!
5) allow yourself one E snack daily. A little ramekin bowl of lower glycemic fruit & touch of protein helps energize my active days and gets me through after 3pm energy slump.
6) quinoa are seeds. Use them in E settings and explore all the different kinds of gourmet quinoas (and colors) out there! As your palate readjusts to accepting carbs these variances in flavor, textures & colors is a delightful treat! I love quinoa breakfast porridge even more than oats btw.
7) remember rice is your friend...and if you can't gag it down yet...ease yourself into it. I love wild rice (a seed not a grain actually) and red and black rices and brown jasmine (also called mekong flower rice). I love the Lundberg organic brand. And they are available from both IHERB and AMAZON. Yes, i am a rice snob! Lol you will discover the rices do have variances in flavor and texture.
8) ground brown rice cakes make amazing E meat breading & "panko" crumbs. My THHubby declares my Italian turkey meatballs made with egg whites & crushed brown rice cakes rival Carrabas! Hehehe
9) get creative with lentils & chana dal (a lower carb indian legume). If you love Italian food green & red lentils are a lovely compliment to marinara sauce. Bone broth bases white kidneys & kale make a yummy mock of Olive Gardens zuppa Toscana paired with ground turkey seasoned as Italian sausage.
10) Sweet potatoes were my "entry carb" back into more carb balance. I could cube and grate and slice and dice and bake and make it into just about anything for an E meal. <3 sweet taters!