Great Low-Glycemic Index Recipe Ideas
These recipes are just the beginning of your journey to a healthy and fabulous new you. Following the glycemic index is not only simple way to lose weight–it has already been proven effective. Here’s how you can make your new diet more exciting and delicious:
Chicken with Fried Rice
Ingredients: 12 Ounces Chicken Stock 1 Ounces Brown Rice 5 Ounces Cooked Chickpeas 2 Ounces Light Soy Sauce 1 Teaspoon Sesame Oil 2 Chicken Breasts, Cubed 8 Ounces Sliced Mushrooms 1 Green Onion Chopped 1 Diced Carrot 2 Sticks Sliced Celery 8 Ounces Bean Sprouts Salt
In a medium saucepan, add 10 fl. oz of your chicken stock, salt, and your rice. After it boils, reduce the heat to low and cook, covered, for about 25 minutes or until all of the liquid in the pot has been absorbed.
Fluff the rice with a fork, and set it aside.
In a separate skillet, pour sesame oil, chicken and mushrooms and allow it to cook until the chicken is all white.
Stir in the onions, celery, carrots, chickpeas and the rice, letting it cook for two minutes.
Incorporate this with the chicken stock mixture and let it cook for five minutes. Lastly, mix in the bean sprouts.
Now you have a complete meal! You can also eat this with salad.
Chicken Tarragon Delight
What You Need: 2 chicken cutlets (Roughly 4 oz each) 2 teaspoons of vegetable oil 8 oz sliced mushrooms 2 oz. white wine 1 teaspoon of margarine 1 tsp. dried tarragon Fresh ground pepper 1 small onion chopped 4 oz. chicken stock or water
Sautee the chicken with the pepper while cooking on a non-stick pan on medium to high heat. Remove the chicken when done.
Using the same pan, combine margarine with mushrooms and onions for five minutes. After which you will add wine and tarragon.
Let the mixture simmer before pouring in the stock, which you will let simmer for two minutes. Add pepper.
Pour this wonderful sauce over the chicken.
Tip: This tastes great with rice.
Low Glycemic Index Chocolate Cookies
What You Need: 3 oz non-hydrogenated soft margarine 3 oz wholemeal flour 1 tablespoon of wheat bran Sugar substitute equivalent to about 4oz of sugar 1 pint cooked white kidney beans 1 oz unsweetened cocoa powder 3 fl oz skim milk 1 egg 2 teaspoons of vanilla 1 teaspoon of baking soda
Add the beans, 1 fl. oz of skim milk, and wheat bran in a food processor. Puree until well blended.
In a mixing bowl, beat the vanilla, bean puree, egg, baking soda, skim milk, flour, cocoa powder, margarine and sugar substitute.
Make sure oven is preheated to three hundred and seventy-five degrees. Use teaspoons to form cookies and bake dough on a cookie sheet with wax paper lining.
By the way, if you are a little freaked out with the bean paste and decide not to add it, you may be making a big mistake. It is there to ensure that the cookies remain moist. It adds a lot of fiber to you diet and you won’t taste it at all, I promise!
For more glycemic index recipes, you can easily convert your favorite recipes to increase the fiber and protein content!
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