Every day we are bombarded by new diet fads. No carbs, keto, Atkins, you name it! The craze today and taking up too much space on my Facebook feed is the Keto Diet. The diet that cuts sugar, carbs and encourage consumption of high-fat food. Sounds like heaven for some. Imagine consuming all the roast pork of the world and having no guilt eating the crackling. Does it work? Of course! Any diet that cuts out carbs and sugar is bound to work. The question that should be pondered upon is, is it healthy? What side-effects does it have on one’s internal organ in the long run? I have seen keto fanatics debunking studies and articles written about the danger of this diet and frankly, each to their own and I suppose with every decision made, you live with the consequences. As an observation and from speaking to my GP, I have been informed that keto diet is not advisable (and I’m sure the fanatics will be challenging me on this).
So I’ve taken a more balance approach in planning my diet. My meal comprise of carbs, protein and fat. My mantra, everything in moderation. I try to be smart when consuming carbs therefore I opt for low GI bread, sweet potatoes, vegetables, beetroot, beans, nuts etc. As part of my healthy carb meal this week, I had a colourful dish prepped. Easy, fast and heaps nutritious.
Here is my colourful baked vegetables and sweet potatoes which was a pleasure to consume.
Ingredients
- Sweet potatoes
- Beetroot
- Broccoli
- Cauliflower
- Garlic olive oil
- Balsamic vinegar
- Garlic powder
- Oregano
- A dash of fig syrup
- Salt
- Pepper
For those who are contemplating Keto, perhaps try changing your meal. Plan your meals and be smart about the type of carbs, protein and fats consume. I’m pretty sure a balanced diet accompanied by exercise would give you the results you are after. Perhaps not as fast as the keto dieters but at least you’d have the peace of mind that it is safe, healthy and sustainable.