It’s International Women’s Day….Celebrate the women in your life!
Well we’ve finally got a beautiful sunny day here today considering we’ve had biblical proportions of rain and wind over the last three days. It makes for a nice change.
I ordered more books from my favorite bookshop, The Book People on Monday and yesterday I received the order (they’re great with delivery time!) and one of the books I ordered is 101 Fantastic GI Recipes by Fiona Hunter. Since the South Beach Diet is based on eating lower GI foods, I figured this would be perfect, especially since I’m always looking for new recipes that will fit in with SBD.
It’s not so much a book as it’s a pack of plastic coated cards that are bound in the corner by a silver bolt, so the pages fan out. Each recipe also gives totals for calories, fat, saturated fat, carbs, salt and fibre.
The recipe I had for lunch today was Egg and Tarragon Mayo on Rye and serves 4, but I cut it down for just me. It’s easily adjustable depending on the number of servings.
~~EGG AND TARRAGON MAYO ON RYE~~
2 eggs, hard-boiled and peeled
1 spring onion/scallion/green onion, finely sliced
2 tsp reduced fat mayo (I used full fat mayo because that’s what I have)
2 tsp low fat plain yogurt (I used fat-free because…that’s what I have)
2 tsp chopped fresh tarragon (I used 1 tsp dried)
salt and freshly ground black pepper
2 slices rye bread or pumpernickel or any other whole grain bread
tomato salad, to serve*
Roughly chop the eggs. Place in a bowl with the spring onions, mayo, yogurt and tarragon. Season with a little salt and plenty of black pepper. Fold together gently to combine.
Serve piled on slices of bread and serve with a fresh tomato salad.
*For the tomato salad, I chopped a tomato and mixed with a drizzle of EV olive oil, a little balsamic vinegar, some fresh basil, salt and pepper and piled into a leaf of lettuce.