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

Ingredients:

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

Directions:

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.)

Ingredients:

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

Directions:

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.