prettypink
Full Member
I thought it would be a good idea to share some recipes on here that people enjoyed.
Here's 2 of my favourite recipes, both taken from Patrick Holford's Low GL Diet Cookbook.
Low GL Granola
Serves 2
1 tbsp coconut oil or olive oil
1 tbsp xylitol
50g whole oat flakes
1 tbsp flaked almonds
1 tbsp macadamia nuts, roughly chopped
1 tbsp pumpkin seeds
1 tbsp ground almonds
1. Gently melt the oil in a frying pan and add the sylitol, add the oat flakes and stir for 3 minutes or until they start to go golden and crisp up slightly.
2. Add the flaked almonds and macadamia nuts and cook for a further 2 mins.
3. Remove from the heat and stir in the pumpkin seeds and ground almonds.
Serve with fruit compote (I tend to stew an apple in a little bit of water with cinnamon) and a good dessertspoonful of live yoghurt.
Total GL - 10
You can also try other nuts and seeds such as hazelnuts, walnuts, pecans and sunflower seeds.
Chicken Curry
Serves 2
1 tbsp coconut oil or olive oil
2 chicken breasts, trimmed of fat and sliced
1 tsp ground cumin
1/2 tsp turmeric
4 cloves garlic, crushed
1 mild red chilli deseeded (or dry chilli can be used)
2 onions, chopped
2 tsp Marigold Reduced Salt Veg Bouillon powder dissolved in 210ml water
210ml coconut milk
1. Heat the oil in a frying pan and sear the chicken, then remove and set aside.
2. Fry the cumin and turmeric in the pan for a few seconds before adding the garlic and chilli and sauteing for 30 seconds.
3. Add the onion and fry to soften them.
4. Pour the bouillon liquid into the pan with the coconut milk, return the meat to the pan and simmer until the chicken is cooked - about 20 - 30 mins.
I also like to add some green veg (like fine beans) to the curry.
Serve with 45g brown basmati rice (dry weight)
Total 10GL
Hope you enjoy this.
Here's 2 of my favourite recipes, both taken from Patrick Holford's Low GL Diet Cookbook.
Low GL Granola
Serves 2
1 tbsp coconut oil or olive oil
1 tbsp xylitol
50g whole oat flakes
1 tbsp flaked almonds
1 tbsp macadamia nuts, roughly chopped
1 tbsp pumpkin seeds
1 tbsp ground almonds
1. Gently melt the oil in a frying pan and add the sylitol, add the oat flakes and stir for 3 minutes or until they start to go golden and crisp up slightly.
2. Add the flaked almonds and macadamia nuts and cook for a further 2 mins.
3. Remove from the heat and stir in the pumpkin seeds and ground almonds.
Serve with fruit compote (I tend to stew an apple in a little bit of water with cinnamon) and a good dessertspoonful of live yoghurt.
Total GL - 10
You can also try other nuts and seeds such as hazelnuts, walnuts, pecans and sunflower seeds.
Chicken Curry
Serves 2
1 tbsp coconut oil or olive oil
2 chicken breasts, trimmed of fat and sliced
1 tsp ground cumin
1/2 tsp turmeric
4 cloves garlic, crushed
1 mild red chilli deseeded (or dry chilli can be used)
2 onions, chopped
2 tsp Marigold Reduced Salt Veg Bouillon powder dissolved in 210ml water
210ml coconut milk
1. Heat the oil in a frying pan and sear the chicken, then remove and set aside.
2. Fry the cumin and turmeric in the pan for a few seconds before adding the garlic and chilli and sauteing for 30 seconds.
3. Add the onion and fry to soften them.
4. Pour the bouillon liquid into the pan with the coconut milk, return the meat to the pan and simmer until the chicken is cooked - about 20 - 30 mins.
I also like to add some green veg (like fine beans) to the curry.
Serve with 45g brown basmati rice (dry weight)
Total 10GL
Hope you enjoy this.