I love being active and working out – and currently I spend 3-4 times a week in the gym enjoying my music and lifting weights or training high-intensity intervals.
And on a lowcarb diet I can easily push through those workouts, but for the past couple of days I had to pair these workouts with my mentally draining office job and for two evenings now I had to cancel my gym session due to a lack of energy.
Believing in the success of a macronutrient balanced diet, I will up my carb intake now a bit to see if them carbs will give me energy back and if I can even push for greater results.
But being paleo is still key – that’s why the star of the show is: THE SWEET POTATOE
Wait a minute, aren’t these potatoes? Like in the “not-allowed-in-a-paleo-diet”-potatoes?
While there might be a lot of controversy about starchy vegetables in a paleo diet and the fact that our white potatoes have not even been discovered back when our ancestors roamed the world and hunted or searched for food – sweet potatoes are considered paleo by many experts (as they met several key dietary requirements) and should come to rescue when you feel you body is in need for carbs. I recommend them on heavy workout days as a once in while addition.
I simply baked mine tonight in the oven and now I’d like to share this delicious meal with you. Enjoy.
Baked Sweet Potatoe with Fajita Topping
Sweet potatoes might look like their white name-twins, but are actually considered as paleo friendly food if you want to replenish on healthy carbs the right way, Yes they do have an effect on blood sugar, but a slow and steady one.
- 1 medium sized sweet potato, peeled and washed
- 100g chicken breast, cubed
- 100g mushrooms, sliced
- 1 medium onion, peeled and ringed
- 1 small yellow pepper, cut in pieces
- 1 tsp cumin
- 1 tsp paprika powder
- olive oil
- Pre-heat your oven to 200°C and poke the sweet potato all around with a fork and place it on a baking tray to roast for about 30 – 35 minutes.
- In the meantime heat up the oil in a pan and season the chicken cubes with cumin, paprika and pepper.
- Add vegetables and meat into the pan an sear until cooked well – season to taste.
- Slice the potato in half when done and top it with the fajita mix and sour cream (optional)