T1D and Gluten Free

I was craving some seafood the other day and my local grocer had a special on shrimp and lobster tails so I figured it was a little thing I like to call dinner fate! There is almost nothing easier than a scampi. The ingredient list is short, prep is almost nonexistent, and cook time is less than 5 minutes. Here is what you will need:

Ingredients:
Shrimp raw, peeled, and deveined
Lobster meat
Minced garlic
Butter
Lemon juice
Parsley
Salt and pepper

To complete this dish all you need to do is chop the lobster meat in small pieces, fairly similar to the size of the shrimp, to ensure even cooking. I didn’t put exact measurements in the recipe because you can make as much or as little of this as you would like. Place a nice big saute pan on the stove over medium high heat. First add the butter and garlic and saute until you can start to smell the yummy goodness. Next add the shrimp and lobster. Season with the salt and pepper then finish with the parsley and a nice squeeze of lemon juice. Cook the shrimp and lobster until no longer translucent don’t over cook or the meat will become rubbery. You can serve this as is or over a nice bed of wilted spinach. Enjoy!

I needed a dish to take to a breakfast pot luck for a coworker who was leaving our department. Most of the breakfast pot lucks consist of lots of pastries and cakes which I cannot eat. I decided to make something both gluten free and low carb to share.  These little egg muffins worked perfectly.

Ingredients:
6 Large Eggs
3 Tbs of Heavy Cream
1/2 Cup of bacon bits
1 Cup of Shredded Cheddar Cheese
1Tbs dried chives
salt and pepper

Preheat your oven to 375 degrees. In a large mixing bowl combine the eggs and heavy cream and mix until combined season with salt and pepper. Next gently fold in the rest of the ingredients. Place the liners in your muffin pan and fill each liner almost to the top with the egg mixture.  Bake in the oven for 15-18 minutes or until the egg is set. Serve while warm . You can also make this dish ahead of time, simply cool muffins on the counter then refrigerate until needed. Pop them in the microwave for 30 seconds per muffin and Enjoy!

I  found myself with a craving for spaghetti and meatballs. I had already solved the spaghetti problem with my trusty julienne peeler and some zucchini. For the meat balls I needed to find something to take the place of breadcrumbs. I decided t0 use some finely grated parmesan cheese  and problem solved. Here is what I used.

Ingredients:
1 pound of mild itlailan sausage
1 pound of ground beef
1/2 tsp dried basil
1/2 tsp garlic powder
1 egg
1/2 cup finely grated parmesan cheese
1 jar of tomato sauce

Combine all the ingredients in a large mixing bowl and with clean hands mix this thoroughly. When it is all mixed up start forming the meatballs. You can make your meatballs as small 0r as big as you want, I prefer to make mine a little on the small side. This made exactly 24 meatballs. Next I put some olive oil in the bottom of my electric frying pan and seared off the meatballs on both sides. After the meatballs are nice and browned you will add your jar of tomato sauce, turn the heat to low and let them simmer for at least 30 min or until the meatballs are cooked through.  Tomato sauce is of course the most traditional way to finish the meatballs, however it can contain a fair amount of sugar. I braised them in the tomato sauce then served them on a bed of zucchini “spaghetti” with a very small amount of sauce to keep the carbs down. You could also serve them with an alfredo sauce as well. Enjoy!