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LOW GI RECIPES

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MORE GREAT LOW GI RECIPES

Tuna and tomato pasta – serves 4 – lunch time meal

8oz uncooked pasta shapes -1 vegetable stock cube
8 spring onions, finely sliced - 4oz button mushrooms, sliced
1 x 185g can tuna in spring water, drained
½ pint tomato passata  - 1 tbsp chopped fresh coriander
Salt & freshly ground black pepper parmesan cheese to
Serve

Cook the pasta shapes in a pan of  water containing the stock cube.
Preheat a non stick pan. add the onions and mushrooms and dry fry for 1-2 minutes
until soft. Stir in the tuna and the passata and season with salt and freshly
ground black pepper. Drain the pasta well, return to the pan and add the tuna sauce. Sprinkle with the fresh corainder and toss well.
Just before serving sprinkle with a few parmesan shavings.
Serve straight away with a mixed salad.

Tandoori chicken wrap with cucumber & mint raita –
Serves 4 – lunch time meal

¼ cucumber, peeled, deseeded and grated
5oz ½  cup low fat bio yogurt good pinch of ground cumin
Large handful of mint leaves, finely chopped
Good pinch of cayenne pepper
4 thin soft wholemeal wraps
4 ripe tomatoes, deseeded and chopped
2 ready cooked tandoori chicken breasts, sliced into bite
Sized pieces or 2 quorn fillets
¼ red onion, peeled and thinly sliced

To make the raita, combine the cucumber, yogurt, mint, cayenne and cumin in a bowl. season to taste with a little salt. Lay the wraps on a board and arrange the chicken down the centre of each one. Top with tomatoes and red onion and spoon over a couple of spoonfuls of raita. Roll up tightly and slice in half to serve