Ingredients:

• Bell peppers (any color) (GI: 15, Carbs: 6g per 100g)
• Quinoa (GI: 35, Carbs: 21.3g per 100g)
• Onion (GI: 15, Carbs: 7.6g per 100g)
• Garlic (GI: 30, Carbs: 1g per clove)
• Mushrooms (GI: 10, Carbs: 3.1g per 100g)
• Spinach (GI: 15, Carbs: 3.6g per 100g)
• Mozzarella cheese (GI: 0, Carbs: 0.6g per ounce)
• Olive oil (GI: 0, Carbs: 0g)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes from the inside.
3. In a pot, cook quinoa according to the package instructions.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, and sauté until they become translucent.
5. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
6. Stir in spinach and cook until wilted.
7. In a large bowl, combine cooked quinoa, sautéed vegetables, salt, and pepper.
8. Stuff the bell peppers with the quinoa and vegetable mixture. Top with mozzarella cheese.
9. Place the stuffed bell peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and slightly golden.
10. Serve the quinoa stuffed bell peppers warm as a satisfying and nutritious meal.

Ingredients:

• Firm tofu (GI: 0, Carbs: 2g per 100g)
• Broccoli (GI: 15, Carbs: 6g per 100g)
• Bell peppers (any color) (GI: 15, Carbs: 6g per 100g)
• Snow peas (GI: 35, Carbs: 3.6g per 100g)
• Carrots (GI: 35, Carbs: 7g per 100g)
• Onion (GI: 15, Carbs: 7.6g per 100g)
• Garlic (GI: 30, Carbs: 1g per clove)
• Ginger (GI: 15, Carbs: 1g per tablespoon)
• Low-sodium soy sauce or tamari (GI: 15, Carbs: 1g per tablespoon)
• Sesame oil (GI: 0, Carbs: 0g)
• Cornstarch (GI: 95, Carbs: 25g per tablespoon)
• Salt and pepper to taste

Instructions:

1. Press the tofu to remove excess water, then cut it into bite-sized cubes.
2. In a bowl, mix together low-sodium soy sauce, minced garlic, ginger, and cornstarch to make the sauce.
3. Heat a tablespoon of sesame oil in a large skillet or wok over medium-high heat.
4. Add tofu cubes and cook until golden brown on all sides. Remove the tofu from the skillet and set aside.
5. In the same skillet, add a little more sesame oil if needed, and sauté onions and minced garlic until fragrant.
6. Add sliced bell peppers, snow peas, and julienned carrots to the skillet. Stir-fry for a few minutes until the vegetables are tender yet crisp.
7. Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Toss everything together until well-coated and the sauce thickens slightly.
8. Season with salt and pepper to taste.
9. Serve the veggie stir-fry with tofu hot over steamed rice or cauliflower rice.

Ingredients:

• Canned tuna (GI: 0, Carbs: 0g)
• Avocado (GI: 15, Carbs: 8.6g per 100g)
• Celery (GI: 15, Carbs: 2.9g per 100g)
• Red onion (GI: 10, Carbs: 9g per 100g)
• Fresh lemon juice (GI: 20, Carbs: 4g per lemon)
• Dijon mustard (GI: 15, Carbs: 1g per teaspoon)
• Lettuce leaves (GI: 10, Carbs: 1g per 100g)
• Salt and pepper to taste

Instructions:

1. Drain the canned tuna and transfer it to a bowl.
2. Mash the avocado with a fork until smooth and add it to the bowl with tuna.
3. Finely chop celery and red onion, and add them to the bowl.
4. Squeeze fresh lemon juice over the mixture, add Dijon mustard, and season with salt and pepper to taste. Mix everything well to combine.
5. Wash and prepare lettuce leaves, using them as wraps.
6. Spoon the avocado tuna salad onto the lettuce leaves, and roll them up, securing with toothpicks if desired.
7. Enjoy these refreshing avocado tuna salad wraps as a light and protein-packed meal or snack.