Diet magazines, blogs, programs etc. often promote low carb diets to lose weight. The problem with these Black-bean-Quinoa-Saladdiets is that they are not sustainable or enjoyable. This causes you to over indulge, and gain the weight (perhaps more). In addition, your body requires carbohydrates to function adequately. Here are the top 3 reasons why low carb diets aren’t great for weight management.

  1. Your brain needs it. The only fuel your brain uses is carbohydrates. By reducing the amount of carbs you’re consuming, you’re brain functioning will be effected. This could result in slower thinking and reaction time, emotional instability (Hangrys-hungry and angry), and lower memory retention.
  2. Carbohydrates are needed to burn fat more efficiently. Whether you like it or not, your body likes keeping fat. This is a survival mechanism in case you happen to be stranded on a desert island. So when your body is low in nutrients, it will attempt to retain fat as long as possible. What does this mean? Your body would much rather break down proteins into energy to maintain those fat stores.
  3. Carbs are delicious. If you get to have something that tastes good, you’ll be more willing to stick with balanced eating habits. Moderation is tough, but Yo/Yo dieting is worse. So do yourself a favour and have that bread, have those fruits and vegetables, and have that dessert at the end of the day. You’ve deserved it.

Quinoa and Black Beans

Ingredients

  • 1 tsp Vegetable Oil
  • 1 Onion, Chopped
  • ¾ cup quinoa
  • 1 ½ cup vegetable broth
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • Salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 cans black beans rinsed, and drained
  • ½ cup chopped fresh cilantro

Directions

  1.   Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Information 

  • Servings/Recipe: 10
  • Amount/serving- Calories: 153. Total fat: 1.7g Cholesterol: 0 Sodium: 517g Total Carbohydrates: 27.8 Fiber: 7.8g Protein: 7.7g

Raspberry Banana Bread

Ingredients

  • ¾ cup frozen, unsweetened raspberries, thawed
  • 1 ripe banana
  • 1 ½ cups all-purpose flour
  • ¾ tps ground cinnamon
  • ½ teaspoon baking soda
  • ¼ tsp salt
  • 1/8 tsp ground nutmeg
  • 1 cup white suar
  • 2 eggs
  • ½ cup vegetable oil
  • ½ tsp lemon extract

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
  3. Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition

  • Servings/recipe: 10
  • Amount/Serving- Calories: 273 Total Fat: 12.2g Cholesterol: 37g Sodium: 136g Fiber: 1.2g Protein: 3.5g