Sunday Night’s Low Gi Chicken Recipe

Unfortunately the Low G.I. Chicken & Ratatouille Wraps with Sweet Potato Mash is no longer available so  thought you might like to try this one, it’s super quick, super easy and popular with my family.

Chicken, baby spinach and beetroot salad

By Lucy Nunes

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Egg free, Gluten free, Heart friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Entree, Lunch, Side dish
Favourite flavours: Chicken, Easy recipes, Salad

Chicken, baby spinach and beetroot salad

From the April 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

2 chicken breast fillets (see tip)
150g baby spinach
425g can baby beetroot, drained, halved
400g can chickpeas, drained, rinsed
1 avocado, cut into 1cm cubes
¼ cup (60ml) extra virgin olive oil
2 tablespoons lemon juice

kJ 2290, fat 37g, sat fat 8g

METHOD

1. Heat a lightly oiled frying pan on high. Cook chicken for 4 minutes each side, until browned and cooked through. Slice into strips.

2. Combine baby spinach, beetroot, chickpeas and avocado in a bowl. Top with chicken. Drizzle with combined oil and lemon juice and season to taste.

Tip: For a super-quick, no-cook version, buy half a barbecued chicken and slice or shred it to add to the salad.

Orange Breakfast Muffins

Here is another recipe for breakfast muffins, good for an ‘on the go breakfast’. we all seem to run short of time in the mornings and while many still don’t eat any breakfast, which is not a good thing, since it has been accepted in may companies, that breakfast can be eaten at work, foods like these muffins, which by the way, are low GI too, are great to have on hand.

Orange Breakfast Muffins 

Ingredients

1 1/2 cup oat bran
1 cup whole wheat flour
1 cup ground flaxseed
1 cup wheat bran
1 tbsp baking powder
1/2 tsp salt
2 medium seedless oranges, peeled
1/2 cup SPLENDA® brown sugar blend
1 tbsp lemon juice plus enough skim milk to make 1 cup (or 1 cup buttermilk)
1/2 cup extra virgin olive oil
2 whole eggs (or 4 egg whites)
1 tsp baking soda
3/4 cup chopped walnuts
3/4 cup raisins (optional)

Once again the ‘how to’ is over at the Glycemic Gourmet

Hope you take the time to try this low gi muffin recipe as well as the Raspberry Yogurt Muffin one too.

Raspberry Yogurt Muffins

I must admit I’m not a huge fan of muffins but I do like these. They are great to have on hand in the freezer to take with you for a snack at work. You can use blueberries in place of the raspberries although I prefer the raspberries. And……..of course they are low GI.
Raspberry Yogurt Muffins

Ingredients

3/4 cup canola oil
1/3 cup SPLENDA® brown sugar blend
3 eggs (or 6 egg whites)
2 cups plain, fat-free yogurt
2 1/2 cups rolled oats
3 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
2 cups frozen raspberries

The ‘how to’ is here at The Glycemic Gourmet