[Thyme]

Forgive my ignorance, but what is GL? is it related to GI?

P.s. v. envious of your new monsoon dresses!

[stef]

The anti pasti is allowed and in the 'unlimited' column! The only reason it is fatty is cos it is in olive oil, and you drain that!

I'm going for artichoke hearts and grilled red peppers tonight!



Ooops! I made typo, PESTO is fatty, all that cheese, olive oil and pine nuts etc - but a little bit is OK!

[stef]

GL is a 'refinement' of GI.

It looks at portions of foods and so is easier to follow and equally effective (or so it seems so far).

And the monsoon dress was fab, everyone commented on it

[stef]

Must be a week for dresses.

I went to the local new shopping experience The Quays today.

M+S outlet shop and a Per Una dress for less than half price.

Me and both of my boobs got comfortably into a size 18!!!

[stef]

Ooops! I lost that post!

Anyhoo!

I'm feeling a bit better today so I'll add some exercise back in - some Wii Fit, I think the Fitness Coach will be a bit too much. But I'll definitely do the Don King boxing training too!

In about 2 weeks I'll be able to go to a student free gym and do some bag work for real, so I'd better get ready for that! Might do some rope work too, though that is utterly knackering!

[stef]

And I just found an old fave recipe, why I ever lost it I don't know

Chicken/Fish Salsa

1 chicken fillet or piece of fish per person, one tin of beans (kidney beans, black beans, etc per person and one pot of ready made salsa for 2! (I use more salsa cos I like it).

Layer it up, beans, salsa, chicken/fish, wrap it in foil and bung it in a medium oven for about 30 mins!

It is low on kcals, fat and GI/GL, so a goody'un for all diets!

And it is absolutely filling and delicious!

[Thyme]

I'm loving the sound of your meals, that last one sounds delicious!

Are you getting these out of a recipe book or a particular GL diet book?

[stef]

I have a whole heap of all sorts of cookery books as well as a couple of GL ones.

I am using the GL ones to modify our favourite foods as it is really simple to do once you get the hang of it.

I am a foody, so it is interesting to see how I can make even the most extravagent meals 'safe'.

I'm working on a Thai an Indian and a Mexican feast - oddly it seems as though all 3 will be quite easy to modify each dish. I just need to work on the amounts to eat and freeze now!