High Protein, Low GI, Bold Flavor: Recipes to Boost Health and Promote Weight Loss

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High Protein, Low GI, Bold Flavor: Recipes to Boost Health and Promote Weight Loss (eBook) Pub. Date: 2/28/2012 Publisher: The Experiment
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High Protein, Low GI, Bold Flavor: Recipes to Boost Health and Promote Weight Loss Pub. Date: 2/28/2012 Publisher: Experiment, The

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Overview

Here is boldly flavored, nutritious food at the leading edge of the dietary curve. Inspired by her long-standing interest in highly nutritious, waistline-friendly eating, caterer and cookbook author Fiona Carns developed the high-protein, low-GI eating regimen showcased here. High-quality, high-protein ingredients (including lean meats and fish) fill you up without the fat—while low-GI fruits, vegetables, and grains keep you going without blood glucose spikes.

Here are dozens of one-recipe meals for breakfast, lunch, and dinner that use minimally processed ingredients (but which are easy enough for everyday cooking)—plus 18 complementary sides and a half-dozen lowfat, low-GI desserts—food that is perfectly suited to our times.

Product Details

ISBN-13: 9781615190379
Publisher: Experiment, The
Publication date: 2/28/2012
Pages: 176
Sales rank: 249,331
Product dimensions: 9.80 (w) x 9.90 (h) x 0.60 (d)

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Books_And_Chocolate

Posted March 6, 2012

This cookbook focuses on recipes that have a lower glycemic inde

This cookbook focuses on recipes that have a lower glycemic index (GI) for those who need a high protein, lower carb diet to manage blood sugar levels and weight. The emphasis is on high-quality ingredients such as lean meats and fish, whole grains, and low GI fruits and vegetables. It's difficult to stick with a low GI diet when things like white flour, sugar, pasta, and potatoes are either eliminated or used in very small amounts but this cookbook offers so many great recipes that those foods will not be missed.

The book includes an introduction to the high-protein, low-GI diet and the science behind it, a guide to cooking family-friendly meals, and tips on pantry staples. There are beautiful color photographs which is always a plus for a cookbook and complete nutritional data is included for each recipe. Recipe categories include breakfasts and light lunches, main-meal soups and salads, fish, chicken, meats, side dishes, and desserts. I enjoyed the Open Omelette with Cherry Tomatoes, Basil, and Olives with just 7 grams of carbs, and Broccoli with Lemon Olive Oil and Parmesan (6 grams of carbs).

Some of the recipes seem high in carbohydrates per serving but as the author points out, higher carbs can also be low-GI so for most people this doesn't present a problem. Those with diabetes may have to revise recipes to lower the carb grams if needed. For example, the slow-cooked lamb recipe has 63 carb grams per serving and includes a white bean puree, tomato sauce, and carrots. I could reduce the carbs by eliminating the puree and carrots and substituting diced or crushed tomatoes for the sauce. For diabetics or those with insulin resistance, 63 carb grams in one meal may be too many even if it is low-GI. But even with the higher-carb recipes, there are plenty of choices that offer lower grams per serving. The recipes are clearly written and suitable for cooks of any level, and they use common ingredients that can be found in most local grocery stores.

I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.

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