I have been craving gnocchi like crazy lately. Its one of those easy go-to foods where you buy it fresh from the super market, throw some sauce on it and voila! Continue reading “Gluten-free, Low GI Sweet Potato Gnocchi”
It’s times like these that I have to go wander the campus and breathe deeply. I am so angry, I could cry. Then I get angry at myself for wanting to cry. Because I’m not weak and I don’t get frustrated to the point of crying. Ever.
Today I’m going to be giving you guys a gluten-free family lasagne recipe that I’ve adapted. I have been craving my mum’s lasagne for a good week now, and it’s the kind of recipe that if we have a huge party, my mum always makes huge batches and it gets devoured!
It’s a snow day! The Beast from the East has arrived as I’m writing this. The weather is terrible. In the village I live in we’ve had almost 35cm of snow in 24 hours! I’m practically stranded!
This also gives me the opportunity to write down a post or two in between work breaks. A girl in my group has recently submitted her thesis and found herself a job, just two days after submitting. Her application processes have given a lot for me to think about, given the fact that in exactly 12 months’ time I will have submitted my thesis and hopefully be in employment- or close to being. Continue reading “What skills can your PhD give you?”
Today I bring you a quick recipe that was literally inspired by various Instagram posts and what was left in my fridge. I’m plodding along much better at this whole diet change than I thought I would be. Whilst I’m not exclusively plant based I have cut down quite a bit of meat from my diet- which is purely for cost reasons, but I don’t feel like I’m missing it from a meal! This quick evening meal was a very welcome fast put-together after a long weekend of working and travelling.
- Handful of sprouts, halved. GI < 20
- Savoy cabbage and leak mix GI < 20
- Two eggs GI – 0
- Handful of pancetta (GI – ? There’s not a clear rating for this other than the fact the fat – in lean amounts of course – will help jump start your metabolism)
- Olive oil
- Seasoning (S&P for eggs and Aromat* for the sprouts and pancetta mix)
* I absolutely love Aromat – it’s used and recommended as a salt substitute by doctors- it’s just by chance that I tried this once whilst around my grandparent’s house and loved it! It’s a seasoning mix with herbs and spices such as mushroom powder, garlic powder, turmeric; which can literally be used on anything!
- Boil the sprouts for five minutes in salted water.
- In the meantime, place the pancetta and cabbage mix into a frying pan with a splash of olive oil, season with Aromat (you can use whatever seasoning you fancy, making this with a bit of a kick might also be a future experiment of mine!) and fry over medium heat.
- Add the sprouts a continue to fry together until the pancetta is cooked.
- In a separate frying pan, scramble the eggs and then combine with the other pan and give a good mix.
This recipe was so simple to put together with what was left in the fridge and cupboards after being away all weekend! It’s definitely something I’m going to make over and over again for quickness, and it’s just an added benefit that it’s so tasty and fits in well with my low GI diet!
Hi Guys, I’m back again with a low GI gluten-free pizza that I’ve making a couple times a week to satisfy the pizza cravings I’ve been having lately. This is definitely a much better alternative to a greasy takeaway pizza and much cheaper too! I thought my low GI diet quest to get my PCOS symptoms under control would mean I wasn’t able to have food I love over and over, but this recipe quickly dispelled a lot of fear.
I’ve created a recipe based on quite a few different recipes essentially through simple google search of, “gluten-free pizza recipes,” and what I have below is what I’ve adapted. The dough making does take time to perfect! It took at least two attempts to get it right and not so crumbly when mixing and leaving to rest, or thin when rolling!
If you try this recipe or put a twist on this for maybe a spicier taste or even a stuffed crust then let me know!
Ingredients for the Dough
- 400g Gluten free flour
- 7g Sachet of Yeast
- 230ml of warm water
- 1 tbsp Olive Oil
- 1 tsp Xanthan Gum
- Pinch of Salt
The quantity of ingredients used were able to make me two approx. 10” thin crust pizza bases. If you were to use the whole dough, you could make a larger pizza or the same size with thicker base and crust. (
I split mine in half, purely because I’m a povo PhD student who needs to make food last longer if I want to be able to put diesel in my car!)
Method for the Dough
- Place all dry ingredients, except the yeast, into a glass mixing bowl, mix lightly and create a well in the middle.
- Add the olive oil and yeast to the warm water and mix.
- Pour the yeast mixture into the well of the dry ingredients, slowly (bit by bit) mixing the ingredients by hand.
- Keep adding water until the dough is fully mixed but careful with how much to add as you don’t want to make the dough soggy.
- Lightly oil the bowl and leave the dough to rest for an hour.
This blog is a great reference for gluten free baking, especially when it comes to dough! I was initially concerned that the dough wasn’t rising enough, but this is a normal thing when it comes to using gluten-free flour. So definitely check it out if you’re concerned about your dough!
Ingredients for Pizza Topping
- Low fat grated mozzarella – GI ≤ 55
- Passata – there is no set GI value for passata, however I bought Asda’s own which in a 250g serving of their 500g cartons has 0g of salt and low sugar content, which is obviously needed for low GI. Also, you’re going to spread a small fraction, not even near 250g on the base, so I feel fairly confident saying it’s low GI.
- Mushrooms – GI near 0
- Sweetcorn – GI 48
- x1 red and x1 green bell pepper – GI 40
Once the dough has rested long enough, you can begin to roll out the dough into a pizza base shape you’d like. After, lightly dust the baking tray with flour, place the passata and toppings on the pizza base, then place into the oven for 10-15 minutes at 220oC.
This is going to be quite a long post, so you may want to stop here, go make yourself a cup of tea or coffee and grab a snack or two! I’m assuming if you’re here you’re also a sufferer so I’m not going to delve into the “what is Poly-Cystic Ovary Syndrome,” spiel. For those of you that may have happened to find yourself reading this and don’t know what is … In short, it’s a painful and annoying way of your ovaries yelling, “Hey! We’re fucking useless!”