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Thursday, August 14, 2014
What to make for dinner on a low carb, gluten free diet? Part II
Wednesday Night's Dinner
Chicken Parmesan – Gluten free and
1 – 1.5 lb.
chicken breast (pound to make tender)
Gluten-free bread crumbs (Schar brand)
¼ cup almond
1 tsp. salt
marinara sauce (I use Trader Joe’s Tomato Basil Marinara)
3 -5 ounces
of provolone cheese
- Preheat oven
to 350 degrees.
bread crumbs, almond flour, Italian seasoning, salt, and pepper in bowl. - In a separate
bowl combine one egg and coconut milk (can substitute your milk preference, (i.e. almond milk).
- Dip each
chicken breast into egg mixture, then dip into bread crumb mixture, and place
on a greased baking pan.Bake for 30 minutes.
- Top chicken
with cheese and tomato sauce. Then bake for another 5 – 10 minutes.
Eggplant Fries or
Eggplant noodles (makes a great replacement for both fries and noodles)
1 Eggplant (feeds two)
2 tbs. Olive oil
Salt/pepper to taste
- Slice raw eggplant into thin strips (I cut the eggplant with
a knife, lengthwise into four sections; then use kitchen shears/scissors to cut
the sections into fine strips, and discard the heavy seeded pieces).
- Place eggplant strips in a skillet with olive oil.
- Cook over med – high heat for 10 minutes. Reduce heat to low
and cook until desired crispiness or noodle-like texture.
Side Salad: Chopped cucumber and tomato's mixed with Parmesan cheese and Italian Dressing .