Super Healthy No Oil, No Salt, Protein Loaded Jacket Potatoes?
Yes, that’s right… Comfort food at its best.
Carbs and Protein deliciously paired together. It’s a Win Win situation 🙂
But you are on a journey to loose weight and you would say immediately: “But Potatoes are carbs… and carbs are bad!“
Carbs! Oh my…
Carbohydrates have somehow become the enemy when we think about losing weight. We’ve got somewhat “carb-phobic” when it comes to weight loss and I can honestly say: I used to think just like that.
It took me some time to actually understand how important carbs are in our diet.
For a while I tried to cut all the carbs from my life. But even when I was doing that I wasn’t losing any weight. In fact, the only thing I was losing was the energy required to take me to the gym and do some very much needed exercise… 🙁
So, I decided to focus on this and do a bit of research. Here’s what I have learned:
When we get to nutrition – and let’s get this clear, I am not a nutritionist, and I do not intend to give you any sort of nutritional advice – the opinions are always changing, full of controversy and trying to decide between diets can be overwhelming, what I am doing is just sharing information that is widely available to everyone.
Carbohydrates are found in a wide variety of foods. The important sources are cereals, potatoes, sugarcane, fruits, sugar, bread, milk, etc.
So carbs are pretty much everywhere. The point is how to choose which ones are the best and which ones aren’t:
Choose Wholegrains – low/not processed/refined carbs! Whole grains are full of fibre and easier for the body to digest. Wholegrains are more filling, satisfying, nourishing and sustaining than the refined ones (white pasta, white bread, refined sugar, etc).
The most important thing is to eat nutricionally balanced meals that will keep you feeling fuller for longer. We need protein, carbs and good fats. So the trick is to load ourselves with veggies and greens, balancing them with whole grain carbs (such as quinoa, brown rice and oats).
To be honest, I think we have all been afraid of carbs for too long. Carbs are an essential part of a wholefoods plant based diet and I think is wrong that we should restrict ourselves on something that is only good for us.
When the body goes without carbs for too long, it causes many metabolic imbalances and can lead to intense cravings, fatigue, anxiety, and more. (Who wants that, anyway?!)
So there’s nothing good on cutting on carbs… Carbs are essential and are meant to be enjoyed 🙂
Come on… And if we cut out carbs, what’s left?
Restricting too many food groups can seriously lead to malnutrition, and other health problems. Besides, cutting carbs on a #vegan #plantbased diet would just be tooooo boring… What would be left to eat?
Focus on Good Carbs Vs. Bad Carbs!
How about we stop worrying about High carbs Vs. Low carbs and start focusing more on Good Carbs Vs Bad Carbs, investing on nutritional well-balanced meals, and cutting any processed / junk foods from our diets? Sounds like a plan? We need complex carbs to provide energy, help aid digestion, aid in mental health, balance the nervous system and help with a whole lot of other functions.
So why not let yourself get inspired by this “good carbs”, totally oil, salt, sugar-free super Jacked Potato recipe and embrace this healthier and more balanced lifestyle now?
This high carb, super comforting Jacket Potato is topped up with high protein “chilli non-carne” filing to leave you feeling fuller for longer.
If you want to understand more about complex carbohydrates and their benefits have a look at this super simple explanation here.
But now let’s focus on this super healthy, filing and comforting recipe.
- 1 can kidney beans (ideally organic, no salt)
- 1 cup red lentils
- 1 can chopped tomatoes (again ideally organic, no salt)
- 1 can tomato paste (organic, no salt)
- ½ onion, chopped
- 2 Tbsp. chilli powder
- 1 Tbsp. each of cumin and garlic powder
- 3 stalks celery, chopped
- 4 cups water (may need a bit more at the end)
- 4 large tomatoes
- ¼ red onion
- ¼ fresh coriander
- Juice of one lime
- 4 large baked potatoes
- Some thyme or rosemary springs (to bake together with potatoes)
- Handful of chopped spring onions, to garnish
- Nutritional yeast (optional)
- Make the chilli: Throw everything in a crockpot and let it cook for 5 hours (or 30 minutes in an instant pot). This recipe makes a few servings but now we will enjoy it on a jacket potato.
- Prepare the potatoes: wash them, poke a few holes in the potatoes, add some fresh thyme or rosemary springs to the top of the potatoes, and wrap them in foil and cook in oven for 220C for about 45 minutes.
- Whilst the potatoes and the chilli are cooking prepare the salsa sauce: Chop the tomatoes, onion and coriander and drizzle with the lime juice (It can be refrigerated for up to one week in an airtight container).
- Once the potatoes are ready, take them out of the oven, cut them in half and top with chilli, salsa sauce, spring onions and nutritional yeast (optional).
- Serve the potatoes on a bed of wilted spinach or on a green salad of your choice.