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Whatever the weather, this recipe will bring a touch of summer to your dinnertimes. Lovely and low carb/ low GL, it's a favourite when I'm working with clients on a weight loss or hormone-balancing programme.
200g new potatoes
4 garlic cloves
8 chicken thighs
2 courgettes, cut into 1 cm thick slices
200g cherry tomatoes on the vine
2 tbsp olive oil
Cut the potatoes in half and peel the garlic cloves.
Put the chicken thighs in a large roasting tin or dish and arrange the potatoes and garlic around them.
Drizzle over the olive oil, season with sea salt and freshly ground pepper, then roast in the oven for 40-45 mins.
Add the courgettes to the roasting tin after the chicken has been in the oven for 20 mins.
Add the tomatoes for the final 10 mins cooking time.
At the end of the cooking time, the chicken should be golden and cooked through.
Remove from the oven and spoon over the pesto before serving.
This is one of my absolute favourite low LG vegetarian dinner recipes and it's packed full of goodness. If you are trying out 'could I be vegetarian?' this is a great place to start. The killer combination of the beans, lentils and butternut squash... well, you just have to taste it.
1 tbsp coconut oil
1 red onion, finely chopped
1 red chilli, finely chopped
1 red pepper, diced
1 clove garlic, finely chopped
300g butternut squash, peeled and cubed 1 tsp chilli powder, 1tsp ground cumin 400g can chopped tomatoes
1 veg stock cube
400g can mixed beans, rinsed
(or your choice of beans)
400g green lentils, rinsed
Salt + pepper to taste
Bunch chopped coriander for serving
1 avocado, diced, for serving
1. In a large saucepan, gently sauté the onion, chilli pepper, red pepper and garlic in the coconut oil.
2. Add the butternut squash and mix in the chilli powder and cumin.
3. Stir in the tomatoes, then add the beans and lentils, followed by the...
These delicious bars are a perfect choice if you find your energy levels dragging by mid-afternoon. They combine the natural sweetness of dried fruit in the dates and almonds with slow-release carbs in the oats, plus healthy fats and a good serving of protein with the nuts and seeds, and the nut butter. This recipe is one of the tasty low GL snacks recipes that form part of my weight loss programmes. See? No deprivation. Enjoy!
olive oil, for greasing
100g mixed seeds
250g rolled oats
8 Medjool dates
100g dried apricots
20ml maple syrup
2 tbsp coconut oil, melted
4 tbsp smooth almond butter
1. Preheat the oven to 180°C. Grease and line a 20cm x 20cm square baking tin.
2. Chop the almonds, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 mins, turning occasionally.
3. Meanwhile, de-stone and roughly chop the dates and apricots.
4. Place the maple syrup, almond butter, dates,...
This is one of my all-time favourite low GL snacks. It's sweet enough but not so sweet that your blood sugar levels will get out of whack and you'll start piling on the pounds. It's part of the low GL diet plan I use with my clients to help them lose weight without really feeling deprived! The oats provide slow-release energy to take you to your next meal.
Makes 12 flapjacks
150g rolled oats
50g dried unsweetened cranberries/ mulberries/ raisins
2 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
2cm fresh ginger
75g coconut oil
3 tbsp maple syrup
1. Preheat the oven to 160C.
2. Chop/ bash the hazelnuts and almonds and place into a large bowl with the oats, dried fruit, baking powder, ground ginger and cinnamon.
3. Remove the skin from the fresh ginger and grate. Add to the large bowl. Mix all together until well combined.
4. Remove the stone from the dates and roughly chop them. Add them to the bowl.
5. Gently heat...
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