Creating a GDM-friendly Kitchen

Food for thought

  • Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More
  • Lisa said: Hi Jessica thanks for sharing your experience... Read More
  • Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More
  • Lisa said: So glad you found us! And best wishes with your pregnancy... Read More
  • Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More

Recipes

Gestational diabetes friendly Fennel and Almond Salad

Fennel Salad with Almonds

Servings: 2 people
Carbohydrate Serves: 0.75 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

This crunchy and zesty salad is a great side to be paired with your choice of protein (e.g. grilled chicken, steak, fish, tofu or even tempeh). What I love about fennel is how it naturally adds sweetness to a dish whether raw or cooked. I can find a use for it in nearly everything; spaghetti sauce, stir-fry, roasts, soup. I recently read that fennel is a great source of calcium, magnesium, phosphorous, folic acid, vitamin C and potassium. It just gets better and better. And because this gestational diabetes friendly salad has minimal carbs, you can make up your carbohydrate allowance with a yoghurt or a small piece of fruit with this meal. (Main carbohydrate containing ingredients listed in bold.)

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
  • 30g/ 1 ounce/ 1 heaped tablespoon currants
  • 2 medium fennel bulbs, julienned or sliced very thinly
  • 30g/ 1 ounce/ 1 heaped tablespoon slivered almonds, toasted (can be substituted with hazelnuts)
  • 1 cup rocket/ arugula leaves
  • Freshly ground black pepper

Tip: Pre-soak currants in ½ a cup of hot water to soften them up. Drain well before adding.

Combine lemon juice, olive oil, dill and currants in a mixing bowl.

Top and tail the fennel setting the fluffy fronds aside. Halve the bulbs then slice as finely as you can (either using a mandolin, a very sharp knife or a vegetable peeler). Add the fennel to the mixing bowl and toss with the dressing to prevent it browning.

Add fennel fronds, almonds and rocket leaves and a good grinding of black pepper and serve.

Leave a Comment

Your email address will not be published. Required fields are marked *

About

I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

  • Ingredient search

    Search for recipes by ingredient. Just type your ingredient into the homepage 'Search' box.
  • Getting started

    Getting started with GDM? Check out our 'Eating Well' section for tips on eating right & staying on track. Can you have your cake and eat it too? Find out.
  • First Testimonial

    'I know what you ate last summer...& it didn't give you GDM'. What are some of the myths about getting GDM? Find out in our article.
  • Second Tesimonial

    Don't forget to add your comments to recipes, articles & interviews. My kitchen is your kitchen. I want to hear your thoughts.