Are you in a potato and white rice rut?

Ok, maybe it’s just me. My go to carb sources are usually jasmine rice, sweet potatoes (I prefer the white kind over red/orange), and baby potatoes.

I also get some of my daily carbohydrates from veggies. Most, however, contain only small amounts of carbs like leafy greens and asparagus.

These are still great foods, but when you need to get in plenty of carbs every day, you gotta put up some bigger numbers.

So let’s talk about daily carbs for a sec.

Well, to be honest I can’t tell you from a blog post. I’d have to learn more about you including your activity levels, goals, lifestyle, and how you’re eating now.

If I had to give a VERY general number, I’d say most people need at least 150 grams of carbs per day and probably much more if you’re active.

For reference, I’m currently eating for maintenance right now and getting in 185 grams of carbs per day. Some days I find I’m extra hungry after a hard workout and go well over 200 grams. My activity levels can vary week to week, but I usually do CrossFit 2-3 times per week and run 1-2 times.

If you’re confused about how many carbs you need to be eating, feel free to shoot me a message, tell me a little about yourself, and I’ll help!

Regardless of how many carbs we’re eating, of course we want to get the bulk of them from the most nutrient-dense sources we can.

Nothin’ wrong with white rice and potatoes (though white rice doesn’t offer much in the way of nutrients), but getting more of your carbs from veggies will not only boost your nutrient intake but also help you get in plenty of daily fiber, keep you full and your energy stable.

And it just so happens that many of the most carb-dense veggies are quite tasty roasted, which is PERFECT for fall and winter!

Here’s a list of my favorites along with the amount of carbs in a 100 gram serving of each. The numbers below are for raw portions and were sourced from My Fitness Pal and Nutritiondata.self.com. Sure, most of the foods are lower in carbs than potatoes or rice, but every little bit adds up.

Quite simply, you can chop ‘em up, toss in seasonings and oil or grass-fed butter, and roast in the oven til done.

Here are a couple simple recipes to get you started:

• Sheet-Pan Roasted Root Veggies
• Easy Spaghetti Squash

Now tell me in the comments: What’s your favorite fall carb or which new one are you going to try?