Think that eating according to the glycemic index would be bad? Think again – with food that tastes this good, you won’t even realize it’s healthy for you! Try these glycemic index recipes tonight!
Healthy Fried Rice and Chicken
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
First, you combine the chicken stock, rice and salt in a saucepan. When this mixture boils, lessen the heat and let it simmer for twenty-five minutes.
Fluff the rice with a fork, and set it aside.
Pour the sesame oil over a large skillet on medium to high heat. Add the chicken and mushrooms and let it cook until the chicken is white (about ten minutes).
Stir in the onions, celery, carrots, chickpeas and the rice, letting it cook for two minutes.
Add the rest of the chicken stock, along with the soy sauce, for another 5 minutes. Add the sprouts and mix.
This is great with a salad.
Easy Chicken Tarragon
Ingredients: 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
In a non-stick pan, add oil and heat over a medium to high heat. Take the chicken and sprinkle with fresh ground pepper – then saut in the oil until it’s done. Remove the chicken and cover.
In that same pan, add the margarine and saut both the mushrooms and the onions until they’re soft, or for about five minutes. Then, add the wine and tarragon.
Let it simmer and add the stock, letting it simmer again for two minutes. Sprinkle some 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.
Add the egg, vanilla, skim milk, baking soda, cocoa powder, sugar substitute, flour, margarine, and bean puree until a bowl, and beat it together until well mixed.
Preheat the oven to about three hundred and seventy-five degrees. With a cookie sheet lined with wax paper, drop the cookie dough from a teaspoon. Let the cookies bake for ten minutes.
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!
By simply increasing the fiber and protein in your meals, you can have glycemic index meals at home.
