Well I know its been way too long since I have posted on my blog. I have been thinking about whether I should carry on as I would need to change my focus on the recipes posted here and realised I definitely need to continue! I love food and the relationship between man and food and the pleasure it brings. Well let me give you a bit of history into why I have not frequented my blog and updated it regularly. I found out a while ago that I had developed a condition called PCOS. Basically it affects me hormonely, doesnt make me ovulate regularly and has a negative impact on my Insulin Levels. So I have therefore adjusted my eating habits to a LOW GI Healthy eating plan. From now onwards I will be sharing healthy low GI meals that is wholesome, delicious and good for you and that I grow to love in my new eating lifestyle. So please forgive me for not giving any blog posts for a while but have needed to do some research and explorations 
So this marks my first LOW GI recipe for all to enjoy This meal serves 4 people. I have bought two books that I will also be sharing recipes out of, one is The New Glucose Revolution Guide to Living Well with PCOS and then Patrick Holford’s book called Food, Glorious Food – delicious LOW GI recipes
So without further ado…lol here it is. Apologies for not going through the preparation phase as this is quite time consuming but I will include an image of what it looks like, so happy healthy cooking!
Tandoori Chicken:
Ingredients
8 medium sized deboned, skinless Chicken Breasts
1/2 cup of low flat plain yoghurt
1 dessert spoon of Masala for Butter Chicken
1 dessert spoon of Tandoori/Tikka Chicken Spice
1 teaspoon of crushed garlic
Combine all the ingredients to make a marinade for chicken breasts. Slit the tops of the breasts to open flesh but not all the way through. Rub the mixture inbetween slits and marinade in refrigerator for 4-6 hours. When ready bake in oven on 200 degrees for 20-25 minutes. Do not add any oil to the pan when cooking.
Asian Inspired Basmati Rice:
Ingredients:
1 cup of raw Basmati rice
4 Spring Onions
1 medium sized green chilli
2 teaspoons of crushed garlic
2 handfuls of Coriander
Rind of 1 lemon
Juice of half fresh lemon
1 spoon of Ina Paarman Potato Spice (strange I know but delicious on rice…lol)
1 Tblspoon of Olive Oil
Cook rice in Salted water for 15-20 minutes until soft and fluffy. In a Wok heat Olive Oil then gently fry garlic, spring onions, chilli, lemon rind, spice and coriander, do not burn, once nicely translucent add the juice of half lemon and then mix rice through, combine till rice has been coated in all the flavourings.
Serve with steamed Gemsquash and baby peas, or vegetables of your choice and side salad.
