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 low carb

1 – 1.5 lb. chicken breast (pound to make tender)
3 tbs. Gluten-free bread crumbs (Schar brand)
¼ cup almond flour
1 tsp. Italian seasoning
1 tsp. salt
1 tsp. pepper
1 egg
¼ cup coconut milk
Low sugar marinara sauce (I use Trader Joe’s Tomato Basil Marinara)
3 -5 ounces of provolone cheese

- Preheat oven to 350 degrees.
- Combine 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 .

Tuesday, August 12, 2014

What to make for dinner on a low carb, gluten free diet?

Since many people ask me what I eat on a daily basis, or if I eat, I thought I’d share it on the blog. I have a passion for cooking delicious meals that are healthy and easy to make. I do some meal planning before going to the grocery store each week, though more often than not, I create recipes based on whatever I have in the kitchen.

I would like to post what I make for dinner each night on the blog. Although, I am not committing to this. It is just something I would "like" to do. As a full time mom to an energetic 1 year old, a college student, and the wife of a superhero it is hard to find time for much else.

If you are familiar with the blog or have read the book Thin and Thinner, you will know that I (a.k.a. Thinner) and my mother (a.k.a. Thin) always cook low carb. However, after extensive research I have also decided that I will no longer be cooking with gluten (unless it’s for a weekend party, sorry friends, don’t judge!).

So here they are! The past two nights, home cooked dinners: Italian style meatloaf on Monday and a crazy, coconut chicken dish on Tuesday. Both are husband and baby approved.

Monday Night

Mamma E’s Italian Meatloaf  & Beet Salad

1 lb. ground beef (preferably 95% lean)
2 medium tomatoes chopped (can substitute 14oz. can diced tomatoes)
½ cup of mushrooms
¼ cup chopped onion
1 tsp. salt
1 tsp. pepper
1 tbs. Italian seasoning
¼ cup gluten free bread crumbs
2 eggs

Preheat oven to 375
Mix all ingredients in large bowl (use a potato masher for smooth texture)
Pour into a loaf pan
Bake for 1 hour
** Top with Organic Ketchup (or without high fructose corn syrup), or a low sugar tomato sauce.

Side Dish: Beet Salad
Mixed greens topped with beats, walnuts and goat cheese.

Tuesday Night

Coconut Lime Peanut Butter Chicken (Serve over cauliflower or 1/4 cup of rice.)

1 – 1 ¼ lb. chicken breast (hormone free)
2 cups chicken stock
1 cup chopped peppers
½ cup coconut cream/milk (do not use light coconut milk)
¼ cup peanut butter
1 tbs. lime juice
½ tsp. salt
½ tsp. pepper

Boil chicken breast and peppers in chicken stock over high heat for 20 minutes.
Drain half of chicken stock from pot and cut chicken into strips (use kitchen shears)
Return pot to stove on low heat.
Add salt, pepper, and coconut milk then simmer for 10 minutes.
After mixture has cooled down add peanut butter and lime juice.
** To make sauce less soup-like and more thick and creamy, drain all chicken stock from pot after boiling chicken.

Side Dish: Beet Salad
Mixed greens topped with beats, walnuts and goat cheese.