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

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...

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

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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.

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Editorial Reviews

Publishers Weekly
Carns (Low Carb High Flavor Recipes Made Easy) continues on her quest to educate readers about the many benefits of a diet comprising mainly protein-rich, nutritiously dense food in this appealing and informative book. Showcasing recipes for unprocessed foods with a low glycemic index (GI), she advocates making these minor, simple changes to one’s diet and reaping the rewards of gaining higher energy levels, lowering cholesterol, and losing weight. While phrases like GI and nutritiously dense may seem daunting, Carns shows that any apprehension is misplaced. From creamy Swiss chard and leek soup to baked cod with baby spinach and cherry tomatoes and baked chicken in maple, soy, and sage, she offers filling, healthy, and tasty ways to improve one’s diet with little sacrifice. Surprisingly, meats and desserts are also included, with recipes for roast pork in cinnamon and soy with peas and bok choy; sizzling beef with ginger and soy, almond, ginger, and dark chocolate bits; and tahini, fig, and maple syrup balls. She also offers a rich array of side dishes that are tempting enough to be meals on their own, including sautéed mushrooms, and spinach and broccoli with lemon olive oil and parmesan. For those looking to make small changes with big results, Carns provides an appetizing solution. (Jan,)
From the Publisher
“[In] this appealing and informative book. . . [Fiona Carns] offers filling, healthy, and tasty ways to improve one's diet with little sacrifice. . . For those looking to make small changes with big results, Carns provides an appetizing solution.”
Publishers Weekly

“The fairly simple recipes are geared toward the everyday cook and use very few exotic ingredients (e.g., amaranth puffs). Dishes ranging from Eggplant, Spinach, and Ricotta Lasagna to Moroccan Lamb with Chickpeas and Spinach make the book a highly attractive choice for those looking beyond Atkins. Verdict Highly recommended for public and special libraries.”
Library Journal
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Product Details

  • ISBN-13: 9781615190379
  • Publisher: Experiment, The
  • Publication date: 2/28/2012
  • Pages: 176
  • Sales rank: 1,020,291
  • Product dimensions: 9.80 (w) x 9.90 (h) x 0.60 (d)

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Sort by: Showing 1 Customer Reviews
  • 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.

    4 out of 4 people found this review helpful.

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