Fried Mahi-mahi Sticks
YIELD: 6 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 55 MINUTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE
The kids will love these fried fish sticks! Parsley adds a little extra flavor to the crisp breading.
3 mahi-mahi fillets, cut into strips lengthwise 6 tablespoons lemon juice ½ teaspoon garlic powder ½ teaspoon salt ⅛ teaspoon ground black pepper ⅛ teaspoon ground cumin 2 cups gluten-free all-purpose flour 1½ tablespoons parsley flakes ½ teaspoon salt 2 large eggs, beaten Oil for frying
1. Place the mahi-mahi in a glass dish. Drizzle with lemon juice and set aside.
2. In a small bowl, whisk together the garlic powder, salt, pepper and cumin. Rub the fish with the mix and marinade in the refrigerator for 30 minutes or overnight for more flavor.
3. In a mixing bowl, combine the flour, parsley and salt. Dip the fish strips in the beaten eggs and then in the flour mixture, evenly coating the strips.
4. Heat oil over medium-high heat in a large pot. Fry the fish strips for 10 to 15 minutes until golden and crispy, leaving some room between them for even cooking.
5. Place over paper towel to drain excess oil and serve with ketchup if desired.
NUTRITION PER SERVING: CALORIES: 249, FAT: 2G, SATURATED FAT: 1G, SODIUM: 519MG, CARBOHYDRATES: 32G, FIBER: 0.2G, SUGARS: 0.5G, PROTEIN: 23G JANUARY - FEBRUARY 2016
YIELD: 18 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 55 MINUTES GLUTEN-FREE, SOY-FREE Nothing beats freshly baked doughnuts! This recipe is a simple alternative to the traditional cinnamon sugar doughnut recipe.
For the Doughnuts 1 package Bob’s Red Mill Vanilla Cake Mix 3 large eggs ½ cup butter, melted ½ cup water ⅓ cup shredded unsweetened coconut
For the Coating ½ cup butter, melted 1 cup granulated sugar 2 tablespoons ground cinnamon 1. Preheat oven to 325 degrees F. Lightly grease a doughnut pan with non-stick spray and set aside.
2. In a large bowl, whisk together the eggs, butter and water. Add the cake mix and whisk until smooth. Add the shredded coconut and continue to mix until combined thoroughly.
3. Fill each doughnut cavity about halfway and bake for 20 to 25 minutes or until a toothpick comes out clean. Allow to cool before removing from pan and set aside.
4. For the cinnamon sugar coating, whisk together the sugar and cinnamon in a mixing bowl.
5. Lightly dip the doughnuts one by one in the melted butter and then in the cinnamon sugar before serving.
NUTRITION PER SERVING: CALORIES: 270, FAT: 12G, SATURATED FAT: 8G, SODIUM: 118MG, CARBOHYDRATES: 37G, FIBER: 1G, SUGARS: 22G, PROTEIN: 3G
YIELD: 4-6 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE
The perfect side dish for a weeknight meal with the family! Fresh cilantro leaves add a subtle flavor and black beans add some protein to this simple recipe. 4 cups water 2 cups long-grain white rice 2 tablespoons butter ½ teaspoon salt Zest of 1 lime Juice of 1 lime 1 (15 ounce) can black beans, rinsed and drained ½ cup fresh cilantro leaves, finely minced
1. Bring water to a boil in a medium sized pot. Add the rice, butter, salt, lime zest and juice, stirring occasionally until butter has melted.
2. Cover, reduce heat to low and simmer until rice has absorbed all the liquid, about 20 minutes.
3. Stir in the black beans and fresh cilantro and serve immediately.
NUTRITION PER SERVING: CALORIES: 204, FAT: 5G, SATURATED FAT: 3G, SODIUM: 392MG, CARBOHYDRATES: 33G, FIBER: 6G, SUGARS: 1G, PROTEIN: 7G
3. Preheat oven to 350 degrees F. Line a baking sheet with foil and lightly grease with nonstick spray.