Tuna Muffins

I am trying to branch out a little more and try even more GI diet recipes. I basically choose a recipe by its name and tuna muffins never sounded very exciting. Once I actually took the time to read through the entire recipe I learned that these "muffins" were really more like mini meatloaves, made out of tuna of course. The reason why I like this recipe so much is that it is basically made with staples that I have in the kitchen at all times. Tuna, celery, onions, spices, bread and oat bran. It would even be nice to add in some shredded carrots. So this is a good "go to" recipe if you find yourself stuck one night.

SERVED WITH: My favorite mushroom and arugula salad

COOKING TIPS: Let the muffins cool down for a few minutes before removing them from the pan. The tuna muffins don't really stick together as you think they would. I found the best way to get the paper liners off was to place it on the plate, peel down the edges and slide it off the paper onto the plate.

If you are looking for some great muffin cups check out this brand. If you care baking cups. They are the only ones I have purchased so far that didn't stick to whatever it was I was baking or cooking. And the are environmentally friendly!

RATING: A solid 7.

Mushroom and Arugula Salad

Back in the day when we used to eat out all the time this was one of my favorite salads from one of my favorite restaurants. I decided to learn how to make it myself so we could have it at home as often as we wished. It is super simple and extremely delicious, especially if you are a mushroom lover like me. It is easy to convert it to a GI friendly recipe, just use low fat cheese.

1 bag of baby arugula
1 lemon
approximately 10 - 12 mushrooms sliced
parmesan cheese (use low fat parmesan to be GI worthy)
olive oil (ok if you limit your serving size)

Squeeze the juice out of one lemon.
Measure just how much you get from the lemon and then add an equal amount of olive oil and whisk together.
Take a taste of the dressing, if it is to tangy for you then add a little more olive oil. I usually find that one whole lemon yields 1/4 cup of juice.
Place arugula in a large bowl and toss with a couple of tablespoons of dressing.
Place arugula on a plate and top with sliced mushrooms and shaved parmesan

SERVED WITH: Any main course you desire.

COOKING TIPS: It is important to note that you do not need a lot of the dressing on this salad. If you use to much it will overpower the subtle flavours of arugula, parmesan and mushrooms.

RATING: 9. This is my favorite salad. I could eat it every night!

Even though I make this all the time I have never thought to take a picture of it. I promise I will take one and post it the next time I make it.

Pasta Salad with Goat Cheese and Arugula

This meal is so super easy I just had to share it with you. But I warn you it has a dreaded red light item in it - GOATS CHEESE. On the good side it is made with whole wheat pasta, nutricious spinach, red onions, and white kidney beans - all of which are allowed on the GI diet
Basically you take some cooked pasta and toss it with the remaining ingredients. I actually enjoy eating this meal warm for dinner and then eat it cold the next day for lunch. Below is the recipe. Try it out if you are allowing yourself a small splurge.

Pasta Salad with Goat Cheese and Arugula


SERVED WITH: This is a full meal all on its own.

COOKING TIPS: It is so easy to make, just throw it all together, mix and serve.

RATING: A 9 for flavour, but only a 6 if you consider the red light item in it.

Arugula and Roasted Garlic Tomato Sauce

Hidden within this tomato sauce are some pretty healthy ingredients like shredded carrots and onions. To add flavor an entire bulb of garlic, roasted to perfection, and a bunch of arugula were mixed in towards the end. This dish was tasty but it didn't blow me away like last nights tilapia dish.

SERVED WITH: Of course we served the tomato sauce on whole wheat spaghetti noodles and served it with a side salad.

COOKING TIPS: I was not a fan of the diced tomatoes and would try using crushed tomatoes for a smoother consistency.

RATING: 6. Spaghetti is a comfort food for me so I am very picky about what it tastes like. This sauce didn't give me that warm feeling inside.