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‘Pasta’ Category

  1. Low GI Recipe: Shells with Pinto Beans

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    April 9, 2011 by Johanna Burani

    Low GI Recipe: Shells with Pinto Beans

    This is a basic recipe that changes with the whim of the cook.  Variations are limited only by one’s imagination and culinary curiosity.  Italian cooks are naturally drawn to add in seasonal produce (spinach, cauliflower, green beans, etc.) or possibly something left over in the fridge (peperonata, canned plum tomatoes, grilled eggplant, chicken breasts, etc.).  Go for it! keep reading »


  2. Low GI Recipe: Orecchiette and Broccoli alla Franca

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    November 3, 2010 by Johanna Burani

    Low GI Recipe: Orecchiette e Broccoli alla Franca

    I’ve known Franca almost as long as I know my husband (39 years). They were high school friends and anytime we visit my husband’s hometown, Reggio Emilia (about 30 minutes west of Bologna), we always wind up at Franca’s house for dinner. Her culinary prowess is as acclaimed as her affable personality, wit and contagious laugh. Recently I asked her for one of her recipes that I could share with GI News readers; she wrote this up for me in less than 5 minutes!

     

    keep reading »


  3. Low GI Recipe: Zucchine Carbonara-Lite Spaghetti

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    September 1, 2010 by Johanna Burani

    Low GI Recipe: Zucchine Carbonara Lite Spaghetti

    The traditional carbonara recipe contains a whole raw egg and bacon, among other scrumptious ingredients.  This is my vegetarian version that also eliminates even a minimal fear of Salmonella by using a pasteurized egg white product instead of a raw egg.  My dinner guests, even those seated around my table in Friuli, don’t seem to mind at all.  As with all of my recipes, additions and subtractions can be made as desired.  In fact, I was thinking about trying this recipe next time with a chopped toasted pinoli topping. keep reading »


  4. Low GI Recipe: Bowties ‘n’ Beans

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    May 7, 2010 by Johanna Burani

    Low GI Recipe: Bowties 'n' Beans

    This dish is as nutritious as it is fast, economical and really delicious. The Italians seem to be able to prepare effortlessly wholesome dishes with what’s in the fridge or in the vegetable garden or at the local market.

     

    keep reading »


  5. Low GI Recipe: Seafood Mushroom Lasagna

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    April 8, 2010 by Johanna Burani

    Low GI Recipe: Seafood Mushroom Lasagna

    Everyday meals are great when they are not only good tasting, but also quick and easy to make.  Meals for special occasions, on the other hand, are usually given special attention by Italian cooks and may require some extra time to plan and prepare.  Lasagne is often the first choice for a special menu.  keep reading »


  6. Low GI Recipe: Egg Noodles with Mushrooms (Pappardelle con Funghi)

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    September 1, 2009 by Johanna Burani

    Low GI Recipe: Pappardelle con Funghi

    The rich taste of this dish belies the simplicity of its ingredients and its preparation. But that’s what good Italian cooking is all about: fresh ingredients and simple preparation that permit the mixture of flavors to “speak” to one’s tastebuds – loudly and clearly.

    Buon appetito!

     

    keep reading »


Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

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