A few low GI Recipes

I've been doing a 14 day group sugar cleanse over on my Facebook page that started on October 1. I've been going live each day to provide some encouragement and a couple of tips or info to help on the way.

One thing I shared was a few recipes that are low in sugar, low glycemic recipes. Here are a couple for you to try! Enjoy !

Garlic Ginger Chicken

Makes 3 servings


242 kcal; 1013 kJ; 30 g protein; 14 g carbohydrates; 11 g net carbs; 3 g dietary fiber; 6 g total sugars; 0 g added sugars; 8 g total fat; 1 g saturated fat


  • 3 chicken breasts, chopped

  • 2 onions, chopped

  • 1 red pepper, chopped

  • 1 green pepper, chopped

  • 1 package of button mushrooms, chopped

  • 2-3 garlic cloves, minced

  • 2 inches (5 cm)ginger (more or less depending on your preference), minced

  • 1 tablespoon sesame oil

  • Low sodium coconut aminos to taste


  1. Heat sesame oil in wok (or skillet) over medium heat. Add chicken, onions and garlic and brown

  2. Once chicken is browned and onions are caramelized., add coconut aminos and let simmer for about 10 minutes.

  3. Once chicken is nearly cooked through, add the remaining veggies and cook until done, about 8-10 minutes. Veggies should still be crisp.

  4. Serve and enjoy!

Asparagus Soup

Makes 3 servings


  • 1 tablespoon (15ml) coconut oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 lbs (900 g) asparagus, chopped

  • 1 quart (950ml) organic chicken stock

  • Sea salt to taste

  • 1 teaspoon chives chopped for garnish


  1. Saute onion and garlic in large soup pan

  2. Add asparagus and chicken broth.

  3. Bring to a boil, turn down heat, cover and simmer until asparagus is fork tender, about 8 minutes depending on size of asparagus spears.

  4. Pour soup into blender and puree until smooth.

  5. When serving sprinkle with ground pepper and chives.

Beet Chips

Makes 2 servings


82 kcal; 343 kJ; 1 g protein; 5 g carbohydrates; 4 g net carbs; 1 g dietary fiber; 4 g total sugars; 0 g added sugars; 7 g total fat; 1 g saturated fat


  • 2 medium beets

  • 1 tablespoons (15 ml) olive oil

  • Sea salt to taste.


  1. Preheat oven to 425 degrees F (220 C)

  2. Line a baking sheet with parchment paper.

  3. Using a mandoline, or knife slice the beets into very thin slices.

  4. In a bowl mix together beet rounds, olive oil and salt.

  5. Spread beets on baking sheet, so they aren't touching. Place in oven and bake for 20-30 minutes until crispy.

  6. Serve and enjoy.