Following our appointment at the Recurrent Miscarriage clinic and the Dr advising I start a low GI diet I’ve been trying to stick to it, and so far I’ve lost 6lbs. Breakfast and our evening meals are really quite easy as most of what we eat normally is considered low GI, but lunches are not so easy to keep low GI. It’s been particularly hard this past week as where I was working (and will be for another couple months) there are no refrigeration or reheating facilities, so my lunches have consisted of homemade low GI flapjacks, grapes and crudites of carrot and cucumber. Not very inspiring. However, I’m now armed with a mini cool bag to pack my lunch in so meals for work can have a bit more variety.
I know quite a few people are following low GI diets whether it be to lose weight, just for healthy eating, or to help control PCOS or Diabetes, so when I come across recipes I think are worth trying I’ll share them on my blog. To start, have a try of these Peanut Butter Flapjacks which I’ve now made a couple times, and even my husband who doesn’t need to follow this diet has enjoyed.
5 tbsps crunchy peanut butter
5 tbsps clear honey
175g porridge oats
Put the peanut butter and honey in a saucepan and heat gently until melted. Add the oats and stir well until thoroughly mixed.
Transfer the mixture to a greased 23 x 15 cm cake tin, and press in with the back of a spoon. Bake in a preheated oven 190C for 15 minutes. Leave in the tin to cool, then cut into bars (makes 8). Leave until completely cold before removing from the tin. The bars will keep for up to 2 weeks in an airtight container.
This recipe has been adapted from the GI High-Energy cookbook by Rachael Anne Hill.