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

Front Cover
The Experiment, Feb 28, 2012 - Cooking - 176 pages
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Selected pages

Contents

Foreword
1
Introduction
3
Foods to Eat on a HighProtein LowGI Regimen
5
Kids and Family
9
The HighProtein LowGI Kitchen
11
Breakfasts and Light Lunches
17
MainMeal Soups
41
MainMeal Salads
59
Main Meals with Fish
77
Main Meals with Chicken
95
Main Meals with Meat
109
Sides
135
Sweets
155
Acknowledgments
162
Index
163
Copyright

Other editions - View all

Common terms and phrases

About the author (2012)

Fiona Carns, a leading caterer in Melbourne, Australia, is also the author of Low Carb High Flavor Made Easy. She lives in Melbourne with her husband and three children.

Dr. Jennie Brand-Miller is a professor of human nutrition at the University of Sydney and a Fellow of the Australian Academy of Science. She is acknowledged worldwide for her expertise on carbohydrates and health, as well as infant nutrition.

Bibliographic information