Hi everyone,
Just a gentle reminder that this thread was started by
@licklemoose asking about slow cooking on slimming world.
And debating bread blood glucose impact is rather off topic for this thread.
Does anyone have any advice/suggestions/information for licklemoose about slow cooking?
does this sound ok for type 2 (sorry still getting my head around things as well as following slimming world as much as i can)
i got a slow new cooker yesterday as having no energy i like to chuck it all in and leave it
beef mince, cabbage, tinned tomatoes, chick peas, kidney beans, onions, mushrooms, peppers, few herbs and spices and veg stock
sorry if a silly question
I use a slow cooker quite a lot during the cooler months, and love it.
If you are following Slimming World, presumably you are doing a lowish fat way of eating?
In which case there is a fantastic tip you can use with almost all slow cooking recipes.
Cook everything the day before, let it get cold. The fat will rise to the top and can be skimmed off, leaving a low fat meal ready for reheating in individual portions.
I do this a lot (even though I eat LCHF) because sometimes with lamb or bone broth the meal is much improved by the removal of most or all the fat.
When I was a student I did a lot of slow cooking with pulses since they were cheaper than meat, and made the whole thing go farther. Oh, and (just remembered) I used to add pearl barley to nearly everything! Loved it. Gorgeous flavour, cheap, and a bit lower carb than rice. And if I remember correctly, the carbs are slower release than rice too.
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5680/2
Have you had a look for some easy slow cooker recipes?
Some of these are really mouthwatering!
http://allrecipes.co.uk/recipes/slow-cooker-recipes.aspx