Entrees made healthy
Allison Day, RHN
With a few ingredient switches, comfort foods are made meatless and nutrient-rich, while still delivering the flavours and textures you crave.
With the holidays over, and many long, chilly nights of winter still ahead, it can be tempting to tuck into high-carbohydrate comfort foods to ease the January doldrums. While these cozy eats may please our taste buds, they can be less than kind to our bodies, causing weight gain, blood sugar spikes, and reduced energy. The glycemic index (GI) scale measures foods on a level of 1 to 100 in terms of how quickly they raise blood glucose levels. Slow-digesting carbohydrates, such as beans, vegetables, and whole grains, are low-glycemic (low-GI), creating stabilized blood sugar for optimal energy. Eating a predominately low-GI diet is paramount for diabetics or those with blood sugar instability issues. Furthermore, a low-GI diet has been shown to improve blood cholesterol levels for a healthy heart. With a few simple ingredient switches, traditionally high-GI comfort foods are made meatless, nutrient-rich, and low-GI, while still delivering the flavours and textures you crave. Whip up these hearty, healthy, energizing vegan entrees, and kick those winter blues to the curb. Recipes