Recipes

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Recipes starting with G

Gazpacho
  • Time: 1 hour and 15 minutes

Gazpacho

Here is a recipe for a classic Spanish cold soup that is perfect served with croutons (if you can tolerate them), small bowls of chopped olives, cucumber, hard-boiled/hard-cooked eggs etc. The choice is yours, but the latter will certainly boost the protein content. The soup can be served pureed or chunky. I like to serve mine chunky rather like a gazpacho shot, if you agree then simply do not puree the vegetables in the recipe below.
Giant Couscous with Roasted Vegetables

Giant Couscous with Roasted Vegetables

You could use ordinary couscous for this dish but the giant type has a much nuttier, roasted flavour and more satisfying texture. I have used a whole wheat version in the recipe below where it is topped with roasted vegetables flavoured with harissa paste. The vegetables could be mixed with cooked chicken, cheese or chick peas for additional protein if desired. This is a versatile dish that can be eaten hot or cold.
Greek Salad

Greek Salad

This has to be one of my most favorite salads. Maybe it’s the memories of sharing it with friends on budget holidays from my late teens to experiencing it in more refined locations as the years have rolled on? I never tire of it … I love the mix of lettuce, cucumber, olives, sun-and-vine-ripened tomatoes with feta, herbs and a fruity olive oil dressing. I still like to add anchovies (some don’t) and these days still add a little olive oil but not as much as in the past and I hold on the bread. These days I serve it individually, in thick glass tumblers, so that you can add whatever you want as extras and get your authentic Greek experience.
Greek Style Radish and Mint Dip

Greek Style Radish and Mint Dip

This amazingly simple to prepare dip has a multitude of uses. Serve, as intended, as a dip for vegetable crudités or breadsticks or as cooling addition to a spicy meal. I also like to serve it with barbecued lamb, chicken and fish and to spoon over grilled or baked summer vegetables like courgettes/zucchini, aubergines/eggplant, tomatoes and artichokes. Any type of radish will work well (I like to use breakfast radishes) but the yogurt must be Greek!
Greek Yogurt with Honey, Fruit and Seeds

Greek Yogurt with Honey, Fruit and Seeds

This is such a typical Greek dish showcasing some of the best ingredients from Greece. Greek yogurt, used here, is sweetened with a drizzle of honey and served with a few fresh berries (although you could use fresh quartered figs). I have served this with a dusting of mixed nuts and seeds but a few toasted almonds will also suffice. I like to flavor the fruits with just the smallest amount of fresh thyme leaves for an authentic flavor. Serve for breakfast, as an indulgent snack or pudding.
  • Time: 10 minutes

Griddled apple kebabs with ginger yogurt dip

These juicy fruit kebabs with a zingy dip make the perfect end to any meal. I have made them with Pink Lady apples because they are perfectly pink and sweet.
Griddled Turkey with Salsa
  • Time: 30 to 40 minutes

Griddled Turkey with Salsa

This is a most flavorsome low-fat, high-protein dish, and even though the quantities below are for a generous 1 serving (or ¾-1 serving for a WLS patient), it can be easily doubled, tripled or more for a larger gathering.
Grilled Alaska Pacific Cod with Pepper Stir Fry
  • Time: 15 minutes

Grilled Alaska Pacific Cod with Pepper Stir Fry

Now here is a stir-fry with a difference and likely to suit early post-ops better than the full-on all-in-one-pan option. The cod is lightly grilled until tender and opaque and therefore easily digestible but then served on a colorful bed of peppers/capsicums, mangetout or sugar snap peas with carrots and beansprouts. You could try ringing the changes with green beans, baby corn, red onion, courgettes/zucchini and broccoli the next time you make it.
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