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Danielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!

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Danielle Prestejohn
by Danielle Prestejohn, Fitness and Nutrition Expert

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Eating Paleo and Gluten free doesn't have to mean plain, boring chicken. Spice up your chicken with some coconut flour. This meal works great with almond flour too!

For the Chicken:

-3/4 cup coconut flour
-Peel of a grated lime
-2 egg whites
-1 lb chicken cutlets, thinly sliced

Preheat oven to 350 degrees

Combine the coconut flour and grated lime on a plate and two egg whites on a plate

Dip the chicken into the egg white mixture, followed by the coconut flour

Spray the chicken with olive oil spray

Bake for 35-40 minutes depending on thickness of the chicken

For the Veggies: 

-3 carrots
-1.5 cups broccoli
-8 oz white button mushrooms
-tsp. garlic
-tbs. finely chopped ginger
-Olive oil
-1/2 cup chicken broth

Add olive oil to a saucepan and saute the chopped vegetables, garlic, and ginger until crisp

Add in chicken broth and let simmer until carrots are tender for about 10 minutes

For the Pineapple: 

-Sliced Pineapple
-1/2 Lime

Spray a grill pan with olive oil

Top pineapple with grated lime peel and squeeze the lime juice over the pineapple

Grill the pineapple until grill marks appear


Any Gluten Free readers? What recipe are you missing that you used to eat all the time? 

Be sure to check out my website: Clean Food Creative Fitness for more recipes and nutrition tips!

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