New Eating Direction: Low Glycemic Index Foods

I have taken a slightly different direction in my cooking after doing some reading. This month I have been cooking foods with good proteins, good fibres and complex carbohydrates that score low on the glycemic index.
First thing to tackle was snacks. I have a real intolerance for sugar and have been experimenting with natural alternatives, I made some some really simple nut and seed bars by blitzing up some dried apricots, pecan nuts and sunflower seeds, adding some dessicated coconut, coconut oil and a table spoon of agave nectar, then pressing the mixture into a baking tray and baking for around 25 minutes. They were nice, didn't last a long time before becoming slightly soggy though so might need soring wrapped in greaseproof paper perhaps?

Next I made pickled vegetables. There are carrots, chillies, fennel, cucumbers and garlic cloves in there. First you heat some apple cider vinegar, diluted with water - three parts to one. Add a couple of spoons of unrefined brown sugar, a teaspoon of salt and simmer until all is disolved, Then poor over the vegetables in a jar, adding dill, mustardseeds and some fennel seeds too. Leave in the fridge until cooled. Ready to snack on in 24 hours, but tastier the longer you leave it.

Finally we snacked on crudite with a homemade chipotle mayonnaise. I mixed regular mayonnaise with smoked paprika, lemon juice, salt and pepper. Really tasty.