Let's Stop Hating on Carbs
If you haven’t learned that I love to eat carbs by now, then you really need to work on your observational skills. I mean, I think every other photo on my blog and Instagram is of pasta or pizza. So, on that note, let's talk about carbs! If your mind automatically thinks of diet-fads, weight loss, and those “no carb” or “low carb” labels at the grocery store, then erase those images and picture this: you’re driving your car 100 miles, with only a few gallons of gas. The first few miles you are zipping down the highway, but when that gas starts to run out, you get slower, and slower and gradually, your car gives up. In my opinion, that’s the human body without carbs.
Long story short, carbs supply energy. The reason people lose weight so quickly when they cut carbs is because their bodies start burning its own stored fat instead of relying on outside fuel (AKA carbs.) It sounds like a quick and easy fix, but let’s go back to that car again. Imagine if you kept driving it after it ran out of gas. Eventually it will break down; the fuel pump might over heat, and every time this happens, your car becomes more and more damaged. In human terms, carbs make up the fuel, and you need them to prevent your body from “breaking down.” But not just any carbs – just the good kind. There are good carbs and bad carbs. These good carbs are called “complex carbs” and it takes your body longer to break them down in comparison to simple carbs, which are like quick fuel (if we are still talking in car terms) that your body just runs through. Have you ever had a sugar rush? That’s from eating too many simple carbs at once. The complex carbs leave you feeling full and energetic for longer.
I’m no health expert, but I wanted to write this piece because I genuinely can’t function without good carbs and I wanted to debunk the myth that all carbohydrates are bad for you. I’ll admit, there were times in my life where I tried to go low/no-carb, and you know what happened to me? My body went into burnout mode, my energy levels plummeted, I relied on endless sources of caffeine for energy and eventually struggled with adrenal fatigue.
No energy? Yikes. I live a busy life, so no energy for me is no bueno. I rely on carbs to fuel me and my lifestyle. From my life as a travelling, competitive squash player when I was 12 to my hectic life now as a food blogger, they help me maintain my energy and a satisfied feeling of “full,” which leads me to make smarter eating choices (which is super important, considering I am around indulgent food all the time).
I grew up using Arnold Bread Sandwich thins in my diet and to this day, I love incorporating them into everyday life. I’ve been using these for years, but Arnold Bread recently “revamped” and released their new Sandwich Thins, and of course, I think I was the first one at the super market buying every flavor. This time around, they are made with wholesome ingredients like olive oil and sea salt. They also taste just as great, if not better, than what I remember.
As you guys know, I work hard to promote a balanced lifestyle, and for me that means carbs are my friend, not my enemy. I believe in exercise and keeping my body active. I also believe in eating pizza and not beating yourself up over a "cheat" meal. Finding a happy medium between health and indulgence is key to not only physical happiness but mental happiness too.
I recently created an amazing breakfast sandwich that I believe is perfect for busy people always on the go but who still want to get their nutrition in each day. And of course, I’m using my Multigrain Arnold Bread Sandwich Thins. While the bread is already packed with nutrients, in between the Sandwich Thins sits a nutritional powerhouse of salmon, eggs and avocado, which are packed with omega-3 fatty acids. This sandwich hits the nutritional jackpot and is great to start the day, or just give you some fuel when you’re in need of a pick me up.
Arnold Sandwich Thins give me an easy and efficient way to get my whole wheats and whole grains in while not filling all the way up on them. These Sandwich Thins are the epitome of balance, and that’s why I love them so much. The perfect sandwich is made of balance, so that every ingredient can stand out. I developed a few recipes where I incorporated the whole wheat thins and the whole grain thins and it's safe to say they were a total success. Check out my Oh My Omega-3 recipe here!
Multigrain Arnold sandwich thins
Grilled salmon filet (smoked salmon works too)
1/4 cup sliced red onion
To start, toast your bread thins.
Lay a thin layer of sliced avocados on the bottom half of bread.
I bought a nice grilled salmon filet at the hot meal section of the grocery store. Lay the salmon filet on top of the avocado.
Fry an egg in whichever fat of your choosing (olive oil, butter, ghee, avocado oil) and place it on top of the salmon filet.
Then add your final layer of sliced red onion and close the sandwich with the top of your bread thin. Enjoy!