Gluten free beet potato mash with Basil! A great side vegetable side dish rich in antioxidants and full of flavor! Easy to make and healthy.
What’s more important, proper training or proper recovery? I’d say the two go hand in hand, yes? But I would also have to say that you cannot MAXIMIZE performance without proper recovery. Recovery is crucial, which means recovery food and fuel is too!
Think about it, what you put in your body after you train hard can both heal and repair or cause more inflammation. This why I am a huge advocate for eating gluten free, especially with athletes!
A gluten free diet can:
- Reduce inflammation
- Improves digestion
- Ease digestive discomfort
- Helps you to absorb more nutrients
I think Dr. Wellingtons article’s on Active.com said it perfectly!
“With gluten removed, the body’s immune system can rest and absorption can be restored. The body can then function at optimal levels and repair muscles more efficiently.
A gluten-free diet helps to maintain a stable blood sugar level during exercise, which is optimal for an increase in muscle strength and stamina.”
Yes, that is my hunk of a husband below
Okay, so you know my thoughts on gluten free eating, but the question still remains…
What the heck do you eat for carbs pre or post workout, a race, specific training, etc.?
To keep it simple –> EAT REAL (meaning unprocessed) FOOD.
And today you’re in luck. Here’s one of my favorite REAL food gluten free recipes to MAXIMIZE athletic performance. Actually, it’s good for any one at any time, but you get my point.
Gluten Free Beet Basil & Potato Mash
- A little less than a 1lb of red potatoes
- · 4 plain cooked beets
- · 4 tbsp cultured ream cheese, feta, or dairy free cream cheese
- · 1/4 cup chopped fresh basil
- · 1/2 to 1 tsp minced garlic
- · Black pepper (to taste)
- · 1 or 2 chopped bell peppers or banana peppers (optional)
- Peel the potatoes (or leave some skin on if you prefer) and add them to a pot of boiling water with a little bit of sea salt.
- Cook on medium or medium low for about 10 minutes, until tender.
- While the new potatoes are cooking, cut your beets in halves or quarters. Then add to your pot and simmer for a few minutes more. Remove from heat and drain the water.
- Add about 3 heaping spoonful’s of cream cheese, your chopped basil, garlic, and pepper. I also added a few banana peppers for spice. Mash until smooth or keep it chunky, whichever way you prefer.
- Serves 2
Beetroot contains pigments called betalains. These pigments contain nitrogen and work as both antioxidants and anti-inflammatories. Beetroot is also rich in Vitamins A, B and C; folic acid, magnesium, potassium, phosphorous, and iron. Source
Being that I am gluten intolerant, I choose to live Gluten Free for my health. These are just my suggestions from what I have gathered along my GF journey. If you think you have a gluten allergy or intolerance, my best advice would to seek a professional or ask your doctor. (Feel free to email me or check out the great resources over as the udisglutenfree forum)
Favorite gluten free Carb? Favorite way to eat beets?
Eat up and Recover well!
*This post is part of my ongoing campaign with Udis gluten-free –> you will see below 2 ways to comment; through the Udis GF panel (forum) or through my regular comments. Feel free to use either. The purpose of this is so we (the Udis Gluten Free Influencers) can help answer any questions and/or share GF tips & recipes throughout the online community.
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.