What’s for dinner tonight? How about Italian?

If you are forcing yourself to eat a low carb diet you are doing it wrong. And, you’re going to start cheating or just plain quit.

A piece of chicken, some bland vegetables and/or a salad. And maybe, if you’re lucky, a sugar free cookie for dessert.

As a chef who has gone low carb, I want to suggest something a little more exciting.

Tonight, let’s go Italian!

Chicken Parmesan

This low-carb variation of classic Chicken Parmesan is easily made and delicious.

Ingredients:(per serving)

• 6 oz Boneless Chicken Breast
• ¼ cup Coconut Flour
• ½ cup Ground Pork Rind
• 1 egg
• Tomato sauce / paste
• 2 slices mozzarella or provolone cheese
• 1 oz grated parmesan
• Oregano, Basil, fennel seed, black pepper, garlic sauce
• Avocado oil for frying

Instructions:

1. Dredge in coconut flour
2. Stir the egg until fully blended and coat the cutlet.
3. Season pork rinds with oregano, basil, ground fennel, garlic salt, etc. to taste.)
4. Coat the cutlet with pork rind mix.
5. Heat the oil in a sauce pan and fry the cutlet until golden brown on each side.
6. Bake in 350 degree oven for 15 minutes or until chicken fully cooked. (Firm to touch)
7. Top cutlet with tomato sauce or paste (if not already seasoned, add garlic salt, oregano, basil, etc to taste.)
8. Top with cheese slice and grated parmesan, bake until cheese is melted (about 3 minutes.)
9. Serve hot.

You can bake the cutlet instead of frying if you’d like.

Low Carb Garlic Zoodles

This simple, comfort food recipe from my youth uses zucchini noodles. If used as a side dish this recipe serves 2. If used as an entree it serves 1.

Ingredients:

• 1/4 Cup Butter
• 1 Tsp Garlic Minced
• 3 cups Zoodles

Instructions:

1. Thinly slice 2 or 3 zucchini lengthwise. This is easily done with a mandolin, a spiralizer or a very sharp knife. If using a knife or mandolin, you can leave the slices wide or cut them into more pasta like shape (1/4 to 3/8 inch)
2. In a skillet, sauté garlic in butter for 1 minute to flavor butter
3. Saute zoodles in butter sauce
4. Season with Salt and Pepper to taste.
5. Sprinkle with shredded parmesan. (optional)
6. Serve immediately.

Chocolate Chia Pudding

Ingredients:

• ½ cup black chia seeds
• 1 can (13.5 oz) coconut milk – full fat
• ¼ cup unsweetened cocoa powder
• 1/8 tsp Stevia (or equivalant non-sugar sweetener)
• 1 tsp vanilla
• ½ tsp almond extract (optional)

Optional Toppings:

• ½ cup raspberries or strawberries
• Shredded coconut unsweetened
• Chopped pecans/almonds
• Sugar-free Chocolate shavings/chips

Instructions:

1. Whisk together milk, cocoa powder, sweetener, and vanilla in a large bowl.
2. Pour in the chia seeds and give everything a good stir. Let the pudding sit and stir again after 5 minutes and then once more after 10 minutes.
3. Refrigerate for at least 2 hours or overnight.
4. Add optional toppings, if desired when serving.

Recipe Notes:

• To Store: Place in an airtight container and refrigerate for up to 3-5 days. Stir before serving.
• To Freeze: Seal in a freezer-safe airtight container for up to 2 weeks.
• Not only a delicious dessert, but an excellent source of fibre.

You can add a simple side salad if you like.

Low carb food does not have to be bland. It does not have to be something you “have to eat”. It can, and should be something you want to eat.

Enjoy! Or as they say in Italy, Mangiare!