Day #1

Start your Glutenfree Diet - Day #1

How to begin?

You've started it! Yey!

Great decision on choosing the balanced and healthy way of a "Glutenfree Diet". But this is not just "a glutenfree diet"...it is THE GLUTENFREE DIET. Just so you know :)

We are going to get you into shape, going to get all that "junk food" waste out of your body. You are going to learn a lot about gluten, recipes and lifestyle possibilities!

Let's not dive to deep at our first day. I am just going to drop that recipe I really appreciate:

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Preparation time: 15 minutes
Cooking time: 15 minutes

Yield: 4 servings

What you need

• 4 4-ounce boneless skinless chicken breasts
• 8 teaspoons sherry
• 1/2 teaspoon pepper
• 2 cups coarsely shredded Parmesan cheese (don’t use canned grated cheese)
• 1/3 cup gluten-free bread crumbs
• 4 tablespoons olive oil
• 1/2 medium onion
• 1/2 small green pepper
• 4 plum Roma tomatoes
• 1/2 teaspoon minced garlic
• Fresh parsley
• 2 teaspoons Italian seasoning
• 1/4 teaspoon salt 

Instructions

1. On a cutting board and using the meat mallet, pound the thicker portion of each chicken breast to make the thickness of the pieces uniform. 
2. Pour the sherry into a shallow bowl. 
3. Mix 1/4 teaspoon pepper, the cheese, and bread crumbs together on a sheet of wax paper. 
4. Dip each chicken breast in the sherry, moistening both sides. 
5. Press the breasts firmly into the cheese mixture, covering both sides of each breast. Set aside while you prepare the salsa. 
6. Use a meat mallet to help the cheese adhere to the meat. 
7. Chop the onion, green pepper, and tomatoes. 
8. Mince the garlic and parsley. 
9. In a medium skillet over medium heat, sauté the onion, green pepper, and 1/2 teaspoon garlic in 1 tablespoon of olive oil, stirring frequently, until the vegetables are tender. 
10. Stir in the tomatoes, 2 tablespoons parsley, the Italian seasoning, salt, and remaining 1/4 teaspoon pepper. 
11. Continue cooking until the mixture is heated through. 
12. Preheat a large nonstick skillet over medium-high heat. 
13. Add 3 tablespoons oil. 
14. Set the breasts in the skillet and cook 5 to 6 minutes per side, until the cheese is light golden and the chicken is cooked through. 
15. Remove the breasts from the skillet and set them on paper towels to drain the excess oil. 
16. Place the chicken breasts on a serving platter and spoon the tomato salsa over the chicken breasts.