Ingredients:

Egg (2)
Milk (1 cup… could be more or less… I guessed)
Whole Wheat Flour (1 cup)
Flaxseed Mill (1 cup)
Dried Parsley (not sure how much 🙂 just shake some in there)
Salt (season to taste. I put mine on after cooking)
Fish (5 Fillets, we used Tilapia)
Vegetable Oil

Preparation:

Whip up the egg and milk together in mixing bowl. Soak fillets in egg mixture.
Heat oil in a skillet (about 1/2 inch deep).
Mix dry ingredients in a bowl that has a lid.
Drip excess egg mixture from one fillet at a time. Place single fillet in bowl with dry mixture and put the lid on. Shake bowl until fillet is uniformly coated. (doing more than one fillet in the dry bowl at a time won’t allow for uniform coverage)
Place coated fillet in heated oil. Cook for about 4-5 minutes, flip and cook another 4-5 minutes.

This was tasty and fun. With the sugar/starch free diet it feels like you can’t enjoy “breaded” items, but this fish recipe will allow you to have that pleasure. I’m sure this can be done with Chicken as well. Play around with the seasonings in the dry ingredients to come up with some unique flavors. Just keep in mind that pre-mixed seasonings often have sugar in them.

French Toast for me was a way to eat “pancakes” even on this crazy plan of mine. I know they aren’t the same, but I get the same satisfaction out of them. When I was formulating my sugar free plan a while back I was sitting eating pancakes and thought “These could be the last pancakes I ever eat”. That was tough… I love pancakes. With this simple French Toast recipe I can enjoy that same sweet breakfast any time.

Frech Toast is simple and really not much of a recipe, but…

This is good for 2-3 pieces of French Toast (serving for one)

Beat one egg in a bowl.
Dip your sugar free whole wheat bread in to coat both sides.
Lay the coated bread on a hot griddle (with butter or non-stick cooking spray)
Cook both sides to desired “browness” (I like mine pretty brown)

Topping Ideas:

Butter and sugar free syrup (simple, but delicious)
Sugar free peanut butter and sugar free syrup (My favorite!)
Cream cheese and sugar free syrup (and maybe some fresh blueberries or fresh strawberries 🙂

If the sugar free syrup isn’t working for you so much, try adding a bit of Agave Nectar. It helps it to be a bit sweeter and syrupy. Enjoy!

Lasagna is a great meal and it’s easy enough to do sugar/starch free. I don’t have a recipe really because everyone has their own idea of what lasagna should be. Here is an idea of how it could be.

Use whole wheat lasagna noodles. Layer some sugar free tomato pasta sauce (Classico Tomato and Basil for example… keep in mind that it’s not “sugars free”, it’s no sugar added. Tomato’s naturally have some sugar content… read the ingredients list for added sugars.). Use Cottage cheese as a layer and maybe some mushrooms, spinach, black olives, ground turkey and Mozzarella cheese.

Take it easy on the cheese so you aren’t overloading on the dairy and fats. I prefer reduced fat cheese, but not fat free cheese. Reduced fat cheese is still just cheese without all the extras they have to put in fat free cheese to make it hold together and have some flavor…. again, read the ingredients list.

A lot of people like to have some garlic bread with their lasagna… I do too. Take some sugar free whole wheat hamburger buns, add some butter and garlic salt. Toast in the oven. I like the hamburger buns because it feels more like a thick slice of garlic toast instead of another boring slice of bread loaf.

Experiment with lasagna and let me know how it went!

I used olive oil to cook down the mushrooms then added whole wheat flour. Once that thickened I poured in the milk, seasoned with salt and pepper, reduced to simmer and voila… gravy. I put some chicken tenders in a small baking dish and covered with the gravy and baked at 400 for about 30 minutes. I put all that over some long grain brown rice… yum.