What’s for Dinner?

Fact: Dinner carbs should be half the amount of protein and vegetables you are eating. Many people make the mistake of solely eating carbs during dinner, but it’s proven that a balanced meal provides the most nutrients and energy for consumers. Think about your plate cut in threes. The carb section should be the smallest, but that doesn’t mean it shouldn’t exist. Even when you are craving pasta, consider that you should be eating it with vegetables and proteins to lessen the amount of carbs per serving.

So what are some good dinner carbs? Brown Rice, Baked Sweet potatoes and whole wheat pastas are all great ways to get your carbs without consuming simple carbs. Simple carbs should be limited because of their excess sugar. They are normally sweeter tasting to tongue receptors and come in many forms like white potatoes and rice. We should be focusing on complex carbs. These are generally found in grains, vegetables and legumes. Surprising, there are many common vegetables that are high in carbohydrates. Some are peas, lentils, carrots, corn and so many more. When choosing your dinner carbs, focus on the complex.

I’m tired of the same boring sides! With summer right around the corner, everyone will be grilling and lounging by the pool, but it’s important to not forget about carbs. Instead of loading up on hamburger buns and potato salad, try making some delicious sides that offer the needed carbs and hold the mayo.  A classic recipe in my house for barbeques is Sesame Noodles. The Asian flare pairs beautifully with a soy-ginger glazed grilled flank steak or chicken breast. Enjoy!

Sesame Noodle

List of ingredients:

1 lb thin Whole Wheat Spaghetti

6 Cloves of Garlic

2 Tablespoons crystallized Ginger

2 tablespoons sesame oil

6 tablespoons vegetable oil

6 tablespoons Rice vinegar

6 tablespoon Soy Sauce

1 tablespoon Chinese hot oil

3 tablespoons of Sugar

6 Scallions (diced)

Dried Cilantro

Directions:

Must make the day before you plan to serve!

Combine oils in a sauce pan. Add garlic and ginger until soft, but do not brown.

Add rice vinegar, soy sauce, hot oil, and sugar and bring them all to a boil.

Once al dente, drain spaghetti and let it cool.

Mix sauce into noodles and refrigerate overnight.

Before serving toss noodles with diced scallions and generously sprinkle with dried cilantro. Serve room temperature.