Trying to get back in shape after the holidays or just wanting to eat more healthy foods in the new year, doesn’t mean you have to sacrifice eating some of your favorites – especially Italian – a high carb cuisine. I have a few suggestions on how to make your recipes lower in carbs and gluten-free.
Change the coating on your food to a low carb.
Bake your food in the oven instead of frying.
Substitute low carb vegetables for high carb vegetables.
Make your own sauces, so you can control the ingredients, especially sugar.
Low Carb Coatings For Meat And Fish
“Panko” Style Coating
Toast several slices of low carb (or gluten-free) bread. Cut the bread into smaller pieces and place in the bowl of a food processor. Process until coarse crumbs form. Add spices according to the type of food you are making and use to bread your ingredients.
Almond Flour Coating
1/4 cup ground flaxseed
1/4 cup finely ground almond flour
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
3/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon dried Italian seasoning
Combine all the ingredients in a shallow bowl and use in place of breadcrumbs.
Whey Protein Powder (unflavored) – what you use to make smoothies.
Pure whey protein powder is a dairy product and is completely gluten-free. However, commercially sold whey powders vary widely in what they contain, and some varieties do contain traces of gluten. So check the ingredient list.
Use in place of flour when you need a flour coating. Add spices, salt and pepper.
- Chicken Parmesan
- Roasted Spaghetti Squash
- Balsamic Mushrooms and Spinach
Roasted Spaghetti Squash
1 whole spaghetti squash
2 tablespoons olive oil
Preheat the oven to 350 degrees F.
Wash the skin of the squash with warm water and dry with a towel. Pierce the squash in several places with a sharp, thin knife.
Rub the skin with olive oil and place in a shallow baking dish lined with heavy-duty foil.
Bake for about 60 minutes until you can pierce the skin and flesh underneath easily with a paring knife. Let cool for a few minutes before you cut into it.
Turn the oven to 400 degrees F. Prepare the chicken and place it in the oven.
Cut the squash in half lengthwise. Scoop out the seeds in the middle with a big spoon and discard.
Then, using a fork scrape out the flesh. It will look like spaghetti strands. Place a serving on each dish and season with salt and pepper.
Healthy Parmesan Chicken
2 boneless chicken breast cutlets
1 1/2 cups homemade marinara sauce, warmed
1/4 cup refrigerated egg substitute (egg whites) or 1 egg beaten with a little water
1/4 cup unflavored whey protein powder
1 cup shredded mozzarella cheese
1/2 cup low carb “panko” style breadcrumbs
1 tablespoon dried Italian herb seasoning
2 teaspoons garlic powder
1 teaspoon. smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated parmesan cheese
The oven should be heated to 400 degrees F. Oil an 8″x 8″ glass baking pan.
Pound chicken breasts gently between sheets of plastic wrap with a meat mallet to even out their thickness.
Combine the breadcrumb coating ingredients in a shallow dish
Add salt and pepper to the protein powder and lightly coat the chicken with it.
Next, dip the cutlets in the egg substitute and then in breadcrumb mixture, coating them well.
Place the breaded cutlets in the prepared baking dish.
Bake for 20 minutes. Top each cutlet with sauce and then shredded mozzarella.
Bake for another 10 minutes until the chicken is 160 degrees F when checked with a meat thermometer and the cheese is melted.
Place a cutlet with sauce on top of the spaghetti squash.
Balsamic Mushrooms and Spinach
2 tablespoons olive oil
2 cloves garlic, chopped
4 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped or frozen and defrosted
Salt and freshly ground black pepper to taste
1 tablespoon balsamic vinegar
Heat the olive oil in a medium saucepan over medium-high heat. Saute the garlic and mushrooms in the oil, about 3 to 4 minutes.
Add the spinach, and cook, stirring constantly for a few minutes, or until the spinach is wilted.
Season with salt and pepper to taste and stir in the vinegar. Serve hot.