Dip It Low, Pick It Up Slow

I wish, I wish I was one of those people who could follow the advice present in almost all diet books: “Between meals, snack on fresh fruit and veggies to keep yourself satisfied.”

Now don’t get me wrong, veggies and I are likethis, but on their own, they don’t do much to satisfy me. Breakfast, snack on carrot sticks, lunch, snack on celery, dinner? Nuh-uh, not this girl.

I am happy to include veggies in my snack, and highly encourage this habit (because how else are you going to fit in your seven servings a day??), but I usually pair it with something that has a bit more staying power. Hummus is a great choice, or nut butters, or just a handful of nuts to munch on with your crudites.

Plain veggies often don’t do the trick because of the blood sugar thing. When we get hungry between meals, our blood sugar dips causing us to feel hungry (and sometimes irritable or shakiy if it gets too low). Some veggies (like celery, cauliflower, or leafy greens) don’t really have enough glucose or calories to give the pick up some of us need. Other veggies (like carrots or beets), while still low-calorie, have faster releasing glucose that make our blood sugar jump a little and then fall back down. These types of fast-releasing-glucose foods are also known as high-glycemic foods. Other foods in this category include sugar (duh), most tropical fruits (mangoes, pineapple, bananas, etc), refined flours, potatoes, etc. (For a complete list, please consult this list.)

I tend to advise that people generally stick to low glycemic foods, but there are some foods (such as carrots, beets, and some fruits), that shouldn’t be excluded just because they’re high-glycemic. High glycemic foods are best eaten when combined with a bit a of fat and protein so as to slow their release of glucose into the blood stream.

When your blood sugar gets low (ie. when you’re hungry), the idea is to pick it up slowly with low-glycemic foods that give you a nice, steady release of glucose rather than a quick jolt from high-glycemic foods.

So make like Christina Millian and Dip it low (glycemic), and pick it up slow. The “poke it out like you back broke” part is optional.

I found this recipe on Angela’s blog a few months ago and filed it away under “Must try to make gluten-free friendly version”. And so I did. And BAM! On my first try, I tasted magic.

This dip is easy, incredibly flavourful, and pairs very well with veggie sticks as a more punchy snack. It has some great fats and protein from the walnuts, snuggled up with the goodness of red peppers and the healing powers of garlic. You can also use this as a cracker or sandwich spread, or dilute it with a bit of lemon juice, water, and olive oil and turn it into a salad dressing. I’m sure it would be fantastic on pasta too. Or you can just eat it by the spoonful and call it a day.

Gluten-free Muhammara Dip

(aka. Roasted red pepper and toasted walnut dip)

2 red bell peppers, stems and seeds removed & chopped into quarters

1  cup walnuts

2 cloves garlic, chopped

2 Tbsp olive oil

1 Tbsp lemon juice

1 tsp cumin

1 tsp paprika

sea salt to taste

dash of cayenne (optional)

Directions:

-Roast your red peppers: In a 400 F oven, lay your red pepper slices on a dry pan. Roast for about 25 minutes, or until browned in some areas and sweetly fragrant.

-While peppers are roasting, toast walnuts over medium heat in a dry pan on the stovetop, stirring frequently. They will be ready after about 7-10 minutes, or when fragrant.

-Add all ingredients into a food processor and whirr away until well combined and all big pieces have been broken up.

-Serve it to yourself or at a party, with some pita and veggies for dipping, and garnished with some fresh herbs for a festive look, and blow everyone away

Looking for some more Snacky McSatisfying ideas? Here are some other great low-glycemic dips that I love:

My Pumpkin hummus

Elana’s Kale Pesto

Meghan’s Bean Dip OR her chickpea-free Raw Veggie Hummus

Ricki’s Perfect Guacamole

Julie’s Hemp Pesto

Happy Snacking!

Take care,

Alex