Startch Archives - Strength and Sunshine

The Best Grain-Free Starches And Carbohydrates

March 10, 2015 by Rebecca @ Strength and Sunshine 98 Comments

I love my grains, but I also love my non-grains. Being a Celiac and just a crazy foodie (one that loves potatoes and plantains like no other), I live for all the grain-free starches and carbohydrates out there. For dinner, I am 90% of the time having a non-grain starch. Growing up, I really only ever had potatoes and sweet potatoes as my non-grains, but once I started diving into my passion for cooking and finding every fun way to make gluten-free (allergy-free) living amazing, I began trying everything I could get my hands on.

I’d never turn down a potato. If I could live on them, I would. I consider myself a potato ~~snob~~ connoisseur. It makes me so angry when people don’t know the difference between a Purple Sweet Potato and an Okinawan Sweet Potato. But I’m not here to talk only about potatoes today. I’ve compiled a list of all the best grain-free (gluten-free and paleo…so I’m not including beans here) starches and carbohydrates! There are so many, but they may just be my favorite category of food!Read More

Grilled Plantains

September 9, 2014 by Rebecca @ Strength and Sunshine 92 Comments

I can’t win. I really can’t. So my new Functional Fitness class is 100% good! The instructor is a young fitness educated professor (she even taught Pilates) and the class is seriously like a high school health class. (We learned how to take out pulse and did simple assessments like push-ups and weight circumference yesterday). I found the new building fine and even got there early. Yay! But now I’m sick. I haven’t been sick in years. But my throat and chest are killing me. 🙁 When will it end?! This never ever happens to me. So I am hoping my normal drink gallons of water and tea and use tons of spices remedy will kick it to the curb like it usually does when I feel something coming on. I just hope this doesn’t progress to where I need to go to the doctor (we have to pay to be seen at the health center…). I guess my body is just so unaccustomed to so many people, the city, germs EVERYWHERE! (Even though I am my normal ultra-clean-safe self). Plus, the weather is crap, cloudy, chilly, and rainy 🙁 No good. Life is rough. Now…

Hold on! Don’t put your grills away just yet! Who really says grilling ends after Labor Day? That’s absurd and I have a recipe that needs to be shared and requires a grill. It I still had access to my wonderful gas grill right now, I would still be out there everyday. Alas, I sadly don’t. Grilling was so much fun and I can’t wait to get to do it again when I go home. Until then, I’ll just let you do the grilling for me and gaze at the pictures of these delicious gems.

That’s right, Grilled Plantains! Baking plantains was fun, but grilling is the new way to go. This way you can achieve the ultimate smokey taste. The flavor from the grill, plus that perfect smokey taste from my second favorite spice…smoked paprika!

What’s sad though is I’ve only had one plantain in the last 3 weeks. The one sad plantain I brought down to college with me. I’ve seen plantains at the Safeway down the road from my campus, but they were all not up to plantain par. Hopefully they will get some good ones soon. Man how I miss my starchy smokey plantains :/ Grilled or not!

Not only have plantains been hard to come by, but good sweet potatoes have yet to be found. I had high hopes for Whole Foods and that they would have some killer sweet potato varieties, but no, there was non. Just the boring old original that just does not satisfy my potato needs :/

But I’ll keep looking and crossing my fingers I will find these wonderful starchy creations of the Earth. Maybe one of these Farmer’s Markets in the city will have some? Gotta check them out ASAP! Now plantains are in a field of their own, but aren’t potatoes and squash a Fall thing? Shouldn’t an overflowing abundance be blooming right about now or at least soon? At least my grocery in NJ had good varieties throughout most of the summer. I can’t believe I am going to say this, but I do miss their produce :/

Grilled Plantains

Ingredients: (for 1 plantain, serves 1)

+ 1 Light Green Plantain

+ 1/2 Tsp Smoked Paprika

+ 1/4 Tsp Cumin

Directions:

+ Peel and cut your plantain into thin slices.

+ Toss plantains with spices until evenly coated.

+ Lightly oil a piece of foil and spread your plantains out on it. Place the sheet on a grill over high heat.

+ Close the cover to the grill and cook for 6-7 minutes. Flip the plantains and cook for another 6-7 minutes, checking to make sure they don’t burn.

Gosh, I really want a plantain right now. This week I will be on the lookout! I need to satisfy this craving! I did find some good parsnips to roast though. But they won’t satisfy that plantain craving very much. So I guess this is my request from you. If you happen across some beautiful green plantains, please send them my way 😉 I will be forever grateful!

I wonder if I can grow a plantain tree…outside my dorm… However, I think the approaching winter season might now allow it to thrive to well. In my dreams I guess. I’ll be counting plantains (and potatoes). But really, grill one last plantain for me and tell me how good it was before you put that grill away!

So tell me:

+ If you had to choose between a plantain and a sweet potato (of the Japanese/White/ or Purple variety), which would you choose? I’m going to abstain from choosing 100%. That’s so hard! But I think maybe if I could have a perfect Stokes PSP right now, I would be pretty happy.

+ Are you still grilling or do you stop this “seasonal” activity when the cold weather comes? At least it isn’t cold yet!

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays!*

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell

The Sweet Potato

September 4, 2013 by Rebecca @ Strength and Sunshine 21 Comments

O, the Sweet Potato. So simple and unassuming on the outside, but cut it open and you will find the orangey bliss and wonder that this spud has to offer.

Let’s take a look at it’s many benefits:

1. Contains high levels of Vitamin B6. B6 is known to reduce cardiovascular disease risk, certain cancers, as well as increase cognitive function.

2. Great (non-acidic) source of Vitamin C. Of course Vitamin C helps our immune systems and can shorten the duration of colds and illness. But it also plays a huge part in collagen production, wound healing, and keeping our bones strong. Not to mention it is also a cancer-risk reducer.

3. They contain Vitamin D. Vitamin D helps our bodies absorb calcium so our bones can be strong unbreakable fortresses (Vitamin C helps us absorb Vitamin D). D also supports our immune system, keeps our energy up and mood levels stable, all while helping our thyroid work properly.

4. Iron, iron, iron. Iron helps our energy levels but also is essential in red and white blood cell production, stress reduction, immune functioning, and even metabolizing proteins. (See, you don’t need to eat red meat to get your iron!)

5. It has that great mineral Magnesium. Magnesium is extremely important in promoting relaxation stress-reduction. It is also necessary for healthy artery, blood, bone, heart, muscle, and nerve function. Up to 80% of us are deficient in this mineral so start stocking up on your orange spuds!

6. They are loaded with Potassium. Step aside Bananas. Potassium is an electrolytes that helps regulate heartbeat and nerve signals. as well as other functions such as relaxing muscle contractions, reducing swelling, and protecting and controlling the activity of the kidneys.

7. They are orange. We all know we should eat from all colors of the rainbow, and orange is no exception. Having this beautiful color allows them to be high in carotenoids like beta carotene, which is the supports vitamin A in your body. Carotenoids help strengthen our eyesight and boost our immunity to disease, they are powerful antioxidants that help ward off cancer and protect against the effects of aging.

8. They are one healthy happy carbohydrate. Toss those refined processed grains our the door and get your carbs from this great source. They have a low-GI so their naturals sugars are released very slowly and give us sustained energy.

With all of these benefits, what is there not to love about the sweet potato. Even if you have never had one you can already see what you have been missing out on. But now we get to the even better part. Taste! I adore sweet potatoes and eat them year round and always have a huge basket full at home.

(O, hey there green Plantain!)

There are so many uses for sweet potatoes so I will just name the basics: Mashed sweet potatoes, sweet potatoes in a smoothie, grilled, baked in the oven, “baked” in the microwave, cut in to disks or fries and baked in the oven, sauteed for a salad, or stuffed and loaded for a delicious easy meal. My favorites are micro-baked (just made that word up) or cut into fries and tossed the oven. O, and don’t ever for get the cinnamon!

Baked Sweet Potato Fries

Ingredients: (Serves 1)

– 1 Sweet Potato (what every size your heart desires)

– Cinnamon! Or what ever spices you want your fries to be flavored with.

Directions:

– Preheat the oven to 450°F. Wash your potato and dry it off.

– Next, cut your potato length wise them cut strips in each half, then cut those strips in half. You could also cut your potato in to rounds. Either way they will come out perfect!

– Foil and lightly oil a baking sheet and place your fries on it. Then load on your spices and toss and coat the fries with your hands.

– Place the pan in the oven and bake for 15 minutes. Now flip the fries or discs over so they don’t burn and bake for another 15 or so minutes until your see dark brown marks on both sides. Take them out, let them cool a bit, if you have the patience, and die in! I love to serve mine with organic ketchup 😉

Mirco-Baked Sweet Potato

Ingredients: (Serves 1)

– 1 Sweet Potato (What ever size you’d like. Large think potatoes will take a bit longer to cook.)

– Toppings! My go-to’s are cinnamon (obviously), pumpkin pie spice (i.e. cinnamon, ginger, allspice, cloves, nutmeg), hemp (hearts)/seeds, unsweetened coconut flakes, sunflower seeds, pumpkin seeds, or even some nut butter!

Directions:

– Wash your potato and dry thoroughly with a paper towel. Stab a few holes in the potato with a fork or knife. Then place the potato on top of the slightly damp paper towel and place it in the microwave.

– I use the potato bottom on my microwave which cooks it for 4 minutes on high. Then I flip it over and cook it again for 4 minutes on high. The Potato should be done now (slightly shriveled and very soft), if not just go through the cycle again for the appropriate amount of time.

– Take the potato out, (it’s very hot so be careful), and place it on a plate, cut it open (I also usually cut the end tips off) and get crazy with toppings!

If you ever don’t feel like cooking sweet potatoes are such a quick and easy side dish (or main dish). They have saved me so many times when I have been in a rush, just pop it in the microwave and BAM! Perfection.

Here are some other Sweet Potato Recipes from around the blog world:

Pesto Sweet Potato Vermicelli – via Jar O Honey

Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans – via Produce On Parade

Grilled Sweet Potato and Wilted Kale Salad – via Tasty Yummies

Sweet Potato Straws – via Part-Time Health Nut

Sweet Potatoes Stuffed with Chipotle Black Bean Corn Salad – via Alaska From Scratch

Sweet Potato Mug Cake – via Oh My Veggies

Ethiopian Red Lentil and Sweet Potato Curry – via The Partial Ingredients

Spiced Sweet Potato Hummus – via Vegetarian Ventures

Spicy Bean and Sweet Potato Burritos – via Tali’s Tomatoes

Chocolate Sweet Potato Protein Shake – via A Dash of Meg

Since it is Wednesday, remember to link up you favorite or recent eats to Jen’s WIAW!