We love our veggies and in my nutrition plans, I promote getting most of your carbs from veggies rather than highly processed breads and pastas that our human bodies can't digest very well. If you're worried about a lack of energy, then you haven't tried falls friendliest veggies like the acorn squash... They are high carb and you can find them all over grocery stores during the fall season. Below is a recipe for a great high carb soup to feast on to fuel those heavy leg sessions and HIIT workouts.
Roasted
Acorn Squash Soup
3 acorns, sliced in half and seeds
removed
3 tbsp. olive oil
1 cup chopped carrots
2 shallot, chopped
1 red onion, chopped
3 tbsp. olive oil
1 cup chopped carrots
2 shallot, chopped
1 red onion, chopped
3 cloves of garlic chopped
1 tsp. kosher salt
1 tsp. kosher salt
1
teaspoon savory
1/2 tsp. dried ginger
1/2 tsp. dried ginger
1/2 tsp. ground black pepper
1/4 tsp. dried sage
1/8 tsp. cayenne pepper
1/8 tsp. ground allspice
4 cups vegetable stock
1/4 tsp. dried sage
1/8 tsp. cayenne pepper
1/8 tsp. ground allspice
4 cups vegetable stock
Directions
Preheat oven to 400 degrees.
Line baking sheet with aluminum foil.
Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher
salt and ground black pepper. Roast in oven for 45-50 minutes, or until flesh
is tender and skin is starting to turn golden brown. Remove from oven and allow
to cool. Once cool, remove flesh from skin by using a spoon and scooping out
the flesh. Discard skin and set flesh aside.
In a large, deep pot, heat olive oil
over medium-high heat until hot. Add carrots, garlic, shallot and onions and
saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage,
cayenne, allspice, savory, black pepper, squash and vegetable stock. Stir well
and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Remove pot from heat and puree
mixture, either with an immersion blender or a blender (in batches) or a food
processor.
Once pureed, season to taste.
