An Honest Kitchen

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What I'm eating

  • Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
  • Thurs late lunch: Pad Thai with tofu and double the vegetables.
  • Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
  • Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
  • Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

Archives

Lowering the GI value of your meals

Posted by kathryn in Easier eating

I liked this post from the latest GI News. It outlines basic tips on how to lower the GI of your meals, but also includes a photo comparison of a high and low GI breakfast, lunch and dinner.

It’s a great way of showing that lowering the GI of your diet does not mean radically changing what you eat. For most people, a few tweaks to your current diet will do it.

Related Posts

  1. Why does jasmine rice have such a huge GI?
  2. Q & A Thursday: do you need to worry about the biological value of protein?
  3. Heart Foundation tick on some McDonald's meals
  4. Q & A Thursday: the GI of different rices
  5. Good diet advice, not just GI advice

02 July, 2007


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