We have it all wrong when in comes to potatoes and other root vegetables, as they may be avoided by people who want to lose weight, gain better glucose control or digestion. If these are your goals, then you actually SHOULD include these vegetables in your diet and meal prep routine. I’m going to tell you more about resistant starch after I introduce the vegetable grower, packer and shipper that supported this Lego Meal Prep.
In 2026 I’m working with Gwillimdale Farms to showcase their vibrant variety of vegetables that nourish families across Canada and the USA – from crisp carrots, hearty potatoes, to sweet beets, and flavourful onions, their crops are cultivated with care and quality in their family-run fresh produce farm in Bradford Ontario.
Check out the blog post here! https://gwillimdalefarms.com/2026-partner-nicole-osinga-rd-lego-meal-prep/
Okay back to the root vegetable science lesson here. Potatoes, beets, carrots and parsnips contain resistant starch. Resistant starch is the portion of starch that isn’t digested in the small intestine and is fermented in the colon. This starch
acts like a fibre and feeds the beneficial gut bacteria, which leads to less of a blood sugar spike, gut lining and microbiome support and the calories in the food is literally reduced.
Resistant starch if formed after cooking then cooling – like in this Lego Meal Prep!
