I was fortunate enough to spend 45 minutes listening to a sports nutritionist from a Premiership football club this week. Although a lot of things were common sense, there were a couple of eye opening facts that I didn't know about and some old myths blown out the water.
When I ran the London marathon this year I carb loaded on pasta everyday the week before...tut..tut..OLD NEWS! Pasta and bread are now OUT!
Carbs should now come from natural sources such as potatoes and butternut squash. Sweet potatoes are high in antioxidants, and help to prevent inflammatory problems. High in potassium (good for us runners) which helps to maintain fluid and electrolyte balance in the body. Sweet potatoes are good for alleviating muscle cramps. Potassium deficiencies are a cause of muscle cramps. Making sweet potatoes a regular part of your diet, you can expect an energy boost and fewer muscle cramps and injuries.
Below is my take on the classic shepherd's pie but using sweet potatoes instead of the familiar white potato.
- 1.25kg Sweet potatoes
- 500g Lean Beef Mince
- 1 carrot grated
- 1 onion finely chopped
- 1 'glug' Worcester Sauce
- 1 Tablespoon cooking oil
- 1 beef stock cube
- 50ml water
- Knob of butter
- Grated cheese
- Baked Beans
- Brown Sauce
- Preheat oven to 190 degrees C
- Peel the sweet potatoes, cut into halves and boil until soft and cooked
- Heat the oil in a large pan and fry the onion until soft.
- Add the mince and brown.
- Add the grated carrot and combine with the onion and mince.
- Crumble in the stock cube and add the water and Worcester sauce and stir
- Season well and simmer until the sweet potatoes are cooked.
- Mash and season the potato with the butter and cheese.
- In a large ovenproof dish spread the mince covering the base of the dish
- Spread the sweet potato over the mince, and place in the oven and bake until golden.
- Serve with baked beans and a good squirt of brown sauce.