In my quest to eat healthier I have adopted a Low Gi eating style. I don't follow any particular Low Gi diet but instead I just try to make sure most of what I eat is made up of ingredients which have a low glycemic index rating. These are a collection of recipes which I consider to be Low Gi.
I have just pulled my head out of the avocado sand and discovered that I really like them. So, I have been experimenting with ways to use them in my diet. This was this morning's breakfast. For some reason it reminded me of Mexico. All I needed was a warm breeze instead of cold London.
I bought some dried mango from a food market today and wanted to see if I could do something different with it. My idea was to do something with a Caribbean theme to its flavors but it certainly isn't authentic. I used chicken from a store bought rotisserie chicken to make this extra easy. The recipe could easily be scaled up to feed more.
I enjoy coming up with different types of oven fries to satisfy my craving for fries while still staying within the ranges of my low fat diet. This is my most recent creation. My husband went 'mmmm' when he tasted the first one. So, i am thinking it is worth posting and sharing :)
I am trying to push full forced with my diet to finally reach my 100lbs lost target. So, I am collecting every low fat recipe that looks good to me and this is the latest one. I found it in the April 2009 of BBC good food magazine. The recipe says that the uncooked burgers can be frozen so they would be good to make ahead and have when I need something quick but also healthy.
I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family.
This would be yummy for any day but it is Christmas inspired because I made it on Boxing Day morning out of leftovers I had floating around from Christmas day. Plus, after eating so much the day before it was kind of nice to start the next day with a healthy breakfast. If you use Splenda instead of sugar this is pretty diabetic friendly too.
Salmon is one of the few varieties of fish that my husband will eat. So, I can never have enough salmon recipes in my collection. This is one that I found in the Autumn 2008 copy of BBC Easy Cook magazine.
I really enjoy falafel but I haven't had it since I started my weight loss 'journey' because when I get it at a takeaway shop I am never sure how they made it and how much oil has gone into frying it, etc. So, when I saw this recipe in the Autumn 2008 copy of BBC Easy Cook magazine, I decided to put it here so that I can learn to make my own.
If a recipe looks easy and healthy then I am always going to be drawn to it. This is a very easy and a new way to used canned salmon which is very healthy for you. I bet this could also be done with tuna and also you could easily add more veggies into the mix if you wished. Creme fraiche is pretty similar to sour cream. So, if you can't get it that could be a good substitute.
One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn't use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all.
This sounds like a nice way to use up all those extra zucchinis and tomatoes that so many people have from their gardens in the summer. I found this recipe in the August 2008 copy of BBC Good Food Magazine.
I am a big fan of salmon. It is full of omega 3 and generally tasty and good for you. I am always looking for new salmon recipes to add to our rotation. I found this one in the August 2008 copy of BBC Good Food Magazine.
I am a big fan of pearl barley as it is cheap, tasty, healthy and very filling. This sounds like a great new way to enjoy pearl barley with a bit of an Italian flare. I originally found this recipe in the BBC Good Food Magazine.
I have been playing around lately with trying to make different kinds of reduced fat burgers to go with the low fat eating plan I am on. This is my latest attempt. I used ground turkey breast so that I didn't feel that bad about having a little bit of fat from the sundried tomatoes but at least it is 'good' fats. The cooking time includes the one hour chilling time.
These tuna burgers are a great way to get people that don't think they like fish to eat and enjoy it. These burgers are very low fat, particularly for a burger, easy to make and taste really good. The wasabi paste I used didn't overpower the other flavors but added a nice background taste but if you wanted a stronger strength you could certainly use more of the paste. The cooking time includes the 30 minute chilling time.
I have become a real fan of pearl barley over the last year or so of trying move to a healthier way of eating. Now and then I play around to see if I can do something new with it because I really think it is an underused food item. Particularly as it low fat and the sort of slow burning carb that is great for those of us trying to control our insulin. For this recipe I used a mild chili powder because but I am a spice wimp. So, if your family likes things hotter go for a medium or even a hot strength chili powder.
We had this for our main meal tonight. I rather heavily adapted it from the UK tv chef, Simon Rimmer's book 'Accidental Vegetarian'. I knocked out most of the fat he had in it (though it was all good fat) and changed around some ingredients to make it more low GI friendly. On top of being tasty this is pretty healthy. It is vegetarian, vegan, low fat, nearly saturated fat free and great for those of us with insulin issues because it is full of slow burning carbs with a low glycemic load. You could of course use normal spaghetti rather than the whole wheat kind but I use that just because it has a ton of fibre in it.
It is Friday again and that means it is another chance for me to try to invent a healthier burger. This week we actually wanted a beef burger so I wanted to try to get it low fat but still moist and tasty. I had the idea of a horseradish and mushroom burger and this is what came out of those thoughts. The mushrooms are used sort of in place of breadcrumbs and their high moisture content helps to keep things moist. I think I may have thought that the horseradish would have been a stronger taste but in reality it was rather mellow but nice. If you want more of a bite from the horseradish I would suggest spreading a bit of the horseradish sauce on your burger bun as much more in the mix might make it too moist to hold up. Cooking time includes the chilling time.