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Posts Tagged ‘parsley’

  1. Grilled Shrimp over Rucola Salad

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    November 5, 2014 by Johanna Burani

    Grilled Shrimp over Rucola Salad

    This dish is short on work but long on flavor.  Simple, fresh, unadulterated whole foods, marinated, grilled, then placed on a bed of fresh greens.  Add a glass of chilled Pinot Grigio and some sourdough crostini and you have a perfect meal – Italian style!

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  2. Low GI Recipe: Tiziana’s Roasted Peppers

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    February 1, 2013 by Johanna Burani

    low-gi-recipe-Tiziana-roasted-peppers

    Tiziana is my amazing sister-in-law.  I won’t divulge her age but suffice it to say that, if she lived here in the States, her Medicare card would long be rumpled and weather beaten.  Her body is riddled with arthritis but you’d never know it.  She keeps a pristine house, helps in her husband’s fresh produce store, watches grandchildren, family and stray pets. and cooks fabulous meals in a flash.  We spent some time visiting Tiziana and her husband, William, recently in their northern Italian home.  The recipe below is just one of the scrumptious dishes she served us.  Buon appetito!

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  3. Low GI Recipe: Spaghetti with Parsley Sauce

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    October 1, 2012 by admin

    Low GI Recipe: Spaghetti with Parsley Sauce

    No Italian household is ever without fresh parsley.  It grows in the family vegetable garden or potted on a sunny terrace.  Even in the dead of winter a vibrant bunch is kept at the ready in the refrigerated crisper.  This simple sauce can be used with pasta, barley or rice, on crostini, in omelets, with chicken or fish.  Your imagination is your only limitation.  Here I’ve paired it with spaghetti. keep reading »


  4. Low GI Recipe: Frittata with Fresh Herbs

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    July 1, 2009 by Johanna Burani

    Low GI Recipe: Frittata with Fresh Herbs

    A frittata is an open-faced omelet. Italian cooks usually welcome in springtime with a recipe like this one because the herbs in their gardens are lush enough to start snipping at their sprigs and leaves.

    When I’m not in my Italian home, I’m a city girl, with nothing more than a few potted herbs and tomato plants on my deck. In early fall, before the cold sets in, I start cooking with whatever herbs I still have growing. The beauty of this recipe is that you can choose whatever herbs you may have at arm’s length and your frittata will be as sumptuous as this one. I try to include at least three different herbs.

     

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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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