June in the UK sees Diabetes Week and with Jason’s son Christian having type-1 diabetes it’s a subject close to us here at Elevated.
While all our recipes are designed to be anti-inflammatory and to not cause spikes in blood sugars, this month we’re looking at recipes that are specifically designed to do just that. (If you’d like to delve more into blood sugar balance, James has penned an article that can be seen here).
This month then, we are adding four more dishes to our roster. Let’s see then what our subscribers are eating this month!
Low GI cauliflower rice has been all the rage for a number of years now, but we’ve taken it and made it even better thanks to it being oven-roasted with cashews and serving it with protein-packed tofu and avocado for good fats.
Tofu is great for health but can taste quite bland, so we’ve used a version here that is pre-marinaded with sriracha sauce, but also demonstrate how to create your own version of this.
The dish also contains our Elevated salsa verde, rich, tangy and packed with antioxidants.
French onion soup is an all-time classic, a hearty meal that’s simple to make but can be relatively heavy thanks to the addition of flours and thick melted cheese on top. We’ve taken that basic recipe with its heart healthy antioxidant-rich onions, and used one of our Brilliant Base stocks to enhance for flavour and nutritional value, while keeping it with a low glycaemic index (GI) so as not to spike blood sugars.
Here we’ve come up with a really simple, quick and easy one pan grill dish which is balanced with high protein, potassium, Vitamin C, B vitamins and healthy good fats, while remaining low in glycaemic index so as not to spike blood sugars.
The protein comes in the form of Cypriot Halloumi, while vitamin C comes from the delicious tomatoes that slightly caramelise in the pan. The asparagus meanwhile is low in calories but packed with nutrition – an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K, as well as being high in protein for a vegetable.
We round the dish off with Jason’s homemade tapenade, a dip made from black olives. Totally delicious.
Here’s a dish inspired by Jason’s son Christian as it’s one of it’s favourites – a protein-packed and low GI smoked salmon omelette with some additions to it. Key thing to note here is that if cooking, say, a Spanish-type omelette with harder ingredients, these need to be pre-cooked, but smoked salmon is so light, it can be added to the pan straight away. We’re accompanying the omelette with a simple salad dressed with olive oil and some Parmesan shavings that help with gut bacteria.
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