I am often asked about my diet, what I eat, what I don't eat and why. Its always a funny conversation because many people have thought I must not eat any carbohydrates or fats, and I have to laugh. I think they assume this because of the "leaner" body composition I've adapted from the training I do, and they associate that physique to be due to a diet low in fat and carbohydrates. That however, is FAR from the truth!!! which brings me to why I am writing a blog about one of my favorites staples in my diet, sweet potatoes!!
As triathlete and lover of everything health and fitness, its no surprise I follow a very clean, regiment diet that fuels my body in the best way possible. I eat a whole, nutritious foods that's come from their natural state, nothing processed or packaged with ingredients you have never heard of. This includes unlimited amounts of vegetables, fruit, legumes, fish, small amounts of poultry, and good fats from avocados, nuts and oils. The only foods I do not eat are red meat, pork and dairy. By eating a "clean" diet, you reduce the bodies need to have to waste energy trying to digest and eliminate and foreign ingredients , such as those in packaged foods.
Why Sweet Potatoes?
Our bodies number one fuel source is carbohydrates, so its no surprise that a majority of athletes diets are heavier on the carbohydrates than those who are sedentary. This includes your fruits, vegetables (especially starchy) ,whole grains, breads, legumes, pastas etc. One of the most highly consumed carbohydrate for athletes, is sweet potatoes! Not only are they an excellent source of carbs, loaded with nutrients such as beta-carotene and Vitamin A, loaded with fiber and have anti-oxidant and anti-inflammatory properties. Sweet potatoes are complex carbohydrates, which digest slower and have a better effect on blood sugar then other carbohydrates. This makes them great for fueling a big day of training, as well as a great post workout recovery food.
My favorite ways to eat sweet potatoes are sliced up and roasted as seen above. No need for any oil , I just cut them into wedges and bake on a sheet pan so they don't ooze all over my oven. This makes them great for grab and go snacking and easy portions. There are also many varieties of sweet potatoes, the most common orange, white, purple, or Japanese which have purple skin and white flesh. I love all varieties, especially the all purple ones, which contain even more antioxidants then the others due to its deep, dark purple color. They are great just baked whole with some cinnamon, cut up and roasted, steamed and mashed, or diced up into chili or soups. I eat mine for breakfast, lunch, snacking and dinner!! Enjoy!!