In a break from my usual recipe format, I am presenting an entire day of low GL recipes on one page. Try preparing these three balanced meals with the included snacks and see how full you feel throughout the day. This whole day of meals falls well within the 35GL allowance for a low GL diet.
Breakfast (3GL) Scrambled eggs with smoked salmon and spinach.
Lunch (9GL) Tray-baked chicken breast with vegetables.
Dinner (10GL) Roasted tomato soup with Parmesan shavings, 2 cheese-flavoured oat cakes.
Snacks Baked apple with plain yoghurt (150g) and 1 tsp sunflower seeds (8GL), small bowl of mixed fruit salad sprinkled with 1 tsp mixed seeds (5GL).
Scrambled Eggs Recipe:
Ingredients
2 large eggs
Smidge of cold water
Pinch of salt
Twist of black pepper
1tsp coconut oil
Method:
Mix the eggs, water, salt and pepper in a bowl and give it a good whisk until a light, airy texture is achieved.
Melt the oil in a non stick pan and add the eggs.
Gently fold the eggs with a wooden spoon until they are almost set.
Serve on a slice of toasted rye bread with raw spinach leaves and top with smoked salmon slices.
Tray Baked Chicken with Veg
Serves 2
Ingredients
4 skinless, boneless chicken
2 large tomatoes
1 large onion
1 red pepper
1 yellow pepper
2 cloves of garlic
2 sprigs of thyme
1/2 tsp paprika
1 tbsp balsamic vinegar
Method
Cut the tomatoes and onion into quarters
Roughly chop the peppers
Combine all ingredients into a baking pan and toss together
Bake for 60 minutes on 180C
Roasted Tomato Soup with Parmesan Shavings
Serves 2
Ingredients
500g of over-ripe tomatoes
1 stick of celery, roughly sliced
2 garlic cloves, finely chopped
2 sprigs of tarragon
1 tpsb olive oil
Handful of grated parmesan
Method
Heat oven to 200C
Roughly chop tomatoes and place face-up on a baking tray
Add garlic, herbs, celery and oil. Season with salt and pepper
Bake in oven for 40 minutes until ingredients soften
Transfer to a mixing bowl and blend to your desired consistency
Serve in bowls and sprinkle grated parmesan over the top.