We're two weeks in, and it hasn't been as bad as I anticipated. The only thing is that it gets a little boring grilling chicken one night, pork tenderloin the next. And throw in some ground turkey every few days for variety. I decided there had to be something good I could eat that was gluten-free, sugar-free, dairy-free...and a whole list of other things.
Here's what I came up with, and it was delicious!
- package or two of boneless pork tenderloin chops, sliced thin
- Bob's Red Mill Almond Flour (or breadcrumbs if you're not in whackadoo land)
- package of sliced baby bella mushrooms
- small sweet onion, cut into quarters
- clove of garlic
- olive oil
I dumped this into a skillet with a little olive oil and sauteed it until it was fragrant and soft.
Then I beat the egg with a little water and dipped the pork chops in it.
Then into the flour (or breadcrumbs):
I put a spoonful of the mushroom mix in the center of the pork chop and rolled it up, ala Gina at Skinnytaste.
I snuggled them up in baking dish, spooned the rest of the mushrooms over the top, and popped them into a 325 degree oven for 25 minutes.
While the pork was baking, I made some quinoa and sauteed some spinach in the same leftover olive oil and garlic pan. It smelled so good that I didn't even take a plate picture, but it was quick and yummy!
Things I might try next time:
- making my own GF breadcrumbs to use in place of the almond flour or trying harder to find some at the store.
- browning these a little first before baking them. I didn't do this because I didn't have any toothpicks or baking twine.