Gluten Free Fish Sticks

I remember the glory of fish sticks and tater tots before I became gluten free. Now that I’ve moved past the “I can’t eat anything” stage that lasted a couple years, I’ve turned to the “How can I make it so I can eat it” stage! (If you’re in the “I can’t eat anything” stage, be patient– this too shall pass.) I’ve also been aware that eating healthier = feeling good, so I’ll pass on those tater tots for now and share a healthier alternative. And if you have wee ones who are picky eaters, they’ll at least eat the fish sticks!

Gluten Free Fresh Fish Sticks with Pasta Salad


Fish Sticks
1-2 lbs. fresh white fish fillets (I believe I used cod)
1/2 cup rice milk (or whatever kind of milk you prefer)
1 cup gluten free all purpose baking flour
1/4-1/2 cup grated parmesan cheese
dill, a couple shakes
garlic powder, a few shakes
paprika, a few shakes
salt to taste
2-3 Tbsp. sunflower oil

Mix all dry ingredients together in a small bowl (or in a plastic bag). Pour milk into a second small bowl. Slice fish fillets into long narrow strips, dip in milk, then swish around in flour mix until coated. Place into preheated oil in a frying pan and let sizzle on med-high heat for several minutes. Flip fish over and let fry until desired crispiness. *Now one last thing* If you can eat tartar sauce, dig in! If you need an egg-free alternative that is good served with any fish, mix together about a cup of plain yogurt, about 1/2 Tbsp lemon juice, and about 1/2-1 Tbsp. dill. Stir it all together and add more dill or lemon juice to taste. You can also add a dash of garlic powder.

Pasta Salad (I modified this recipe from Good Housekeeping Aug. 2013 issue, page 141)
1 lb. brown rice pasta, penne or elbow
1 lemon
1/4 cup extra virgin olive oil (I used sunflower oil)
2 Tbsp. white wine or white wine vinegar
2 Tbsp. chopped fresh dill (I used dried)
1 Tbsp. capers, rinsed, drained, chopped (I used chopped green olives)
1 Tbsp. Dijon mustard
1 clove garlic, crushed
1 pint grape tomatoes, cut into halves
1/2 English (or regular) cucumber, thinly sliced into half-moons

Cook pasta until al dente. While pasta cooks, squeeze 2 Tbsp. lemon juice into large bowl. Add oil, wine/vinegar, dill, capers, mustard, garlic, and 1/2 tsp. each salt and pepper; whisk to combine. Stir in tomatoes and cucumber. Add hot pasta to the large bowl and toss until well coated. Serve warm or refrigerate in an airtight container up to 1 day ahead. (The original recipe added shrimp, however since we’re doing fish sticks, I left that out.)

Better Than Starbucks Homemade Iced Coffee

It’s the middle of the afternoon on a warm sunny June day, and I wanted a spoonful of the delicious salted caramel gelato my husband and I found yesterday at the store (no corn syrup and it’s to die for!). I was also cleaning the kitchen at the same time and was about to dump out the coffee pot from yesterday, but before I dumped the coffee, I thought an iced coffee would be delish (some of you would say, “Day old coffee? Yuck.”). So, here’s the simple way to make Better Than Starbucks Homemade Iced Coffee:
1. Pour just over half a cup of cold coffee into your glass or mug.
2. Add about a tablespoonful of your favorite ice cream or gelato (I don’t like my coffee super sweet, so a tablespoon added just enough flavor and cream).
3. Stir until ice cream is melted.
4. Add ice cubes to fill the cup (by hand, I might add, since if you put the almost full glass under the auto ice dispenser on the fridge, you either get your coffee all over or ice cubes all over– or both).
5. Sit in the sunshine and enjoy!

Grilled Beer-Butt Chicken


With the recent acquisition of a shiny black grilling machine, my (new!) husband has taken it upon himself to research any number of unique recipes to try this summer.  The first experiment started with a text he sent me saying (to the effect), “Can you buy a whole chicken, please?”  The results were really quite fantastic!June 06.01 June 06.02 June 06.03  June 06.05June 06.04 June 06.06 June 06.07  Voilà!  If you’d like the recipe, send me an e-mail or post a comment and I’ll get the recipe from my chef.

Day 39: Obsessed with Greens

In case you haven’t noticed, I have this thing for cooking and eating healthy.  I’m a gluten free woman (for the past four years) and as a result love encouraging everyone to eat more fruits and vegetables!  In fact, I want to carve out a part of my life to good nutrition.  Check out my website for healthy eating at!  Since continual photos of food can get redundant, I thought I’d add a model for today’s photo of tuna and salmon salad!

Day 38: Maui Black Bean Soup

Once again, a Tosca Reno recipe for clean eating!  In a large pot, heat 2 Tbsp. olive oil over medium heat.  Add 2 ribs celery chopped, 1-2 large carrots chopped, 1 small purple onion chopped, 1 red and 1 green bell pepper chopped (I used one large green only) and saute together until onion becomes translucent.  Add 2 garlic cloves, pressed and 1 tsp. dried cumin, 1 tsp. dried oregano, 1 tsp dried basil (I used freshly chopped), and 1 tsp chili powder; cook another 2 minutes.  Add 4 cups chicken or vegetable broth (I used homemade chicken broth), 2 15oz. cans black beans, and 1 15oz. canned diced tomatoes.  Bring mixture to a boil and then reduce heat. Cover and let simmer about 20 minutes.  Using a hand-held blender, puree soup to desired consistency (allow some of the ingredients to remain coarse).  Add 1 cup corn kernels (I didn’t) and let simmer for 5 mins.  Season with sea salt and fresh ground black pepper.  I also added chopped cilantro.

Day 35: Chinese Chicken to Die For

There’s a first time for everything, and today that was cooking with water chestnuts.  Yes, I’ve eaten them, just never cooked with them.  From the Eat Clean Diet Cookbook by Tosca Reno: Chinese Chicken and Rice.  Make a marinade with 2 Tbsp. extra virgin olive oil, 1 Tbsp minced ginger root (I used about 1 tsp. ground ginger), 2 tsp. soy sauce (I used gluten free Tamari), a chopped clove of garlic, and a dash of hot pepper sauce.  Place 1 lb. sliced chicken breasts (or cubed tofu) in marinade and refrigerate for an hour.  Meanwhile, preheat oven to 350 degrees; prepare a 6 qt. casserole dish with cooking spray and add 1 cup brown rice, 2 cups water, and 1/2 tsp. sea salt.  Also meanwhile, saute 2 minced cloves garlic until just fragrant.  Add sliced chicken and saute until no longer pink.  Add 1 1/2 cups chopped broccoli florets, 1 cup sliced mushrooms, 1/2 sliced water chestnuts, 1 cup penny sliced carrots, 1 cup sliced green onions and cook until just soft.  Serve over cooked rice!  YUM.

Day 34: A Bite of Heaven

I am convinced that when I get to Heaven I will be able to eat wheat again. If not, there will be gluten free cinnamon raisin bagels that can be toasted with cream cheese, smoked Guyere cheese, spinach, and salsa. Oh wait…