​​The little problem with most avocado toasts is that they don't contain any protein...
And you know what that means: it's not a winning savoury breakfast. So, here's the thing - layering in between the bread and the avocado, our glucose hero: ham! If you're not a ham person you can replace it with cheese, eggs, tofu or any other protein of your choice.
INGREDIENTS:

  • 1/2 avocado
  • 1 tsp harissa paste
  • 1 slice rye or sourdough bread
  • 2 slices cooked ham
  • a squeeze of lemon (optional)
  • salt and pepper

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How to make it:

  • Place the avocado flesh and harissa paste in a bowl and roughly mash them together with the back of a fork.
  • Season the mixture with salt and pepper.
  • Toast the slice of rye or sourdough bread and place it on a serving plate, then lay both ham slices on top. Top with the smashed avocado mixture.
  • Squeeze a little lemon juice over, if you wish, and serve.


Makes: 1 portion / Prep time: 7 mins​

EXPRESS FIBRE

All recipes taken from THE GLUCOSE GODDESS METHOD - by Jessie Inchauspe

Glucose Goddess - Meal Ideas

One top community tip to make veggie starters easier is to cook them in batches in advance. So here is a simple recipe that provides four portions for you to keep in the fridge and whip out before meals. Easy!

INGREDIENTS:

  • 1 small aubergine cut into 2cm chunks
  • 1 red pepper deseeded and cut into 2cm chunks
  • 1 small courgette sliced into 2 cm rounds
  • 1 tablespoon of pesto
  • a small handful of nuts (eg. walnuts)
  • 2 tablespoons of olive oil, salt and pepper


How to make it:

  • . Preheat the oven to 220°C/200°C fan and line a large roasting tin with baking paper.
  • Spread all the prepared veggies over the tray. Sprinkle over the olive oil and toss the vegetables to coat. Season with salt and pepper.
  • Roast the vegetables in the oven for 20-25 minutes, tossing halfway through cooking, or until nicely charred
  • Spoon a few heaped spoonfuls of the veggies into a serving bowl and add the pesto. Stir to coat, then sprinkle over the nuts.
  • Save the leftover vegetables for the rest of the week. They will keep for 3-4 days stored in an airtight container in the fridge.


Makes: 4 portions / Prep time: 8 mins / Total cook time: 25 mins

​No time, no energy, no ingredients, no problem! Snag a few veggies from your fridge, pair them with a yummy dip (or not) and there you have it: a super-quick, super-helpful veggie starter. Ideally, your veggie starter makes up about one third of your meal, but when that's not possible, even a few cherry tomatoes will count, and are better than not having any at all.
INGREDIENTS:

  • 5 cherry tomatoes, 5 baby carrots or 5 slices of cucumber (or all 3)
  • 3 heaped tablespoons of hummus (or other dip)


How to make it:
Assemble the tomatoes, carrots or cucumber (or any other veggie). Add some hummus to a dipping bowl if you want (or use any other dip you fancy).
Pop them in your mouth.

Makes: 1 portion / Prep time: 3 mins​

PROSCIUTTO. RICOTTA. FIGS.

ROASTED VEGGIES

SAVOURY BREAKFASTS

​A meal this decadent and this good for your glucose feels almost illegal. The prosciutto and ricotta pack a big punch of protein, and the fig is your whole fruit for taste. Make sure the fig is fresh, not dried. You can replace it with any other whole fruit (such as a peach), and the ricotta with any other cheese (burrata or mozzarella being great contenders). And here's another idea: throw a few flaked almonds, pecans or hazelnuts on top. 

INGREDIENTS:

  • 50g ricotta
  • 3 slices of prosciutto
  • 1 fig, cut into 6 wedges
  • salt and pepper, olive oil for drizzling


How to make it:
Place the ricotta in a bowl with a generous seasoning of salt and pepper. Using a fork, beat the ricotta until it is smooth, then spoon it on to a serving plate.
Place the prosciutto slices and fig wedges on top, drizzle everything with olive oil and crack over some more pepper, then serve.

Makes: 1 portion / Prep time: 5 mins

VEGGIE STARTERS

AVOCADO TOAST