We had quite a feast on this third day of our autoimmune paleo experiment. After our plantain pancakes with red currants and some black tea with coconut milk for breakfast we had leftovers for lunch, a green smoothie for snack and fish sticks with "tartar sauce", turnip fries and steamed spinach for dinner. Here are the recipes!
The idea for how to make the fish sticks I got from a chicken nugget recipe from the book Allergy Proof Recipes for Kids by Quayside. I developed an autoimmune friendly recipe from it. It would work for chicken nuggets too I am sure.
Fish sticks
Gluten free, grain free, autoimmune paleo, paleo
Any white fish fillets cut into strips
3 tbsp olive oil
2 tbsp lemon juice
Dash of white pepper and garlic powder (optional)
3/4 tsp salt
1 tsp coconut aminos
1/4 cup coconut flour
1/4 cup arrowroot starch
2 tbsp coconut flakes
1/2 tsp salt
1. Mix olive oil, lemon juice, pepper, salt, garlic powder and coconut aminos in a ziploc bag.
TIP: Place the ziploc bag in a coffee mug so it is easy measure in the ingredients.
2. Add the fish fillets in the bag and mix. Let it marinade in the fridge for a while if you wish.
3. In the meanwhile mix coconut flour, arrowroot starch, coconut flakes and salt in a bowl.
4. Add the flour mixture to the bag. Close it and mix again.
5. Heat some coconut oil in a frying pan (I use cast iron) on medium heat and fry the fish from both sides until cooked. Fish cooks quickly and it flakes if you cut it a little to check if it is ready.
Vegan "tartar" sauce
Gluten free, grain free, autoimmune paleo, paleo, vegan
1/4 cup coconut milk
1 small garlic clove
the juice of 1/4 lemon
salt
1 AIP friendly pickle
dill, optional
TIP: Home made fermented cucumber without mustard seeds and night shades is best. I was out of mine (they are too good and we eat them faster than I can produce new ones!) but I was able to find some fermented cucumbers from an ethnic store. They are imported from Lithuania and they have only water, salt, dill and garlic. Making your own is easy, there are plenty of recipes online but I will also post a tutorial as soon as possible.
1. Add all ingredients except the dill and the pickle in a blender.
2. Mix until smooth.
3. Chop the pickle in small cubes and the dill in small pieces.
4. Add the pickles and dill to the blender and pulse a few times to mix and break them a little but not to blend in completely so there are still chunks.
Turnip fries
Gluten free, grain free, autoimmune paleo, paleo, vegan
Olive oil
Salt
1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. Cut turnips in fries.
3. Spread your fries on the baking sheet and toss them in oil and salt.
4. Bake for 20 minutes or until ready.
Am I the only one that thinks this sounds yummy?! Turnip fries-brilliant! I'll be making some this weekend and will report back with the kids approval rating.
ReplyDeleteLet me know how they turn out and are received! My kids are not big fans, they prefer the fish sticks as they often concentrate on just one item on their plate :)
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