I’m fortunate enough to have a job where I get “earned time off”or ETO days, which for me means that I get an extra day off every other week. Today was my ETO, and I was busy all day. It wasn’t until after my son went to bed that I finally rested, so it barely felt like a day off. Except of course that I got to spend the day with my little man.
My day started around 6:30 when my son woke up, at 7am I got out of bed and went downstairs to make breakfast, since I’d slept in an extra half an hour and Cole was happily playing in his bed, I made mini blueberry-pancakes for breakfast. Yummy, Cole liked them too.
At naptime I made pumpkin butter; I wasn’t totally sure what to expect, but I feel like Cole’s getting bored of his food and pumpkin is a great source of fibre and vitamin A so I figured it was worth a shot. It was so easy to make and at first I thought it tasted little too much of honey but once it cooled down it was amazing. I think I have found a new must-have item for my fridge. It tastes a bit like pumpkin pie and is delicious on toast, crackers, yogurt. Mmm. Seriously, Mmmm.
For lunch, I decided to try Pasta Wee-One for my little guy, but I didn’t have any sun-dried tomatoes, so I added broccoli instead. It didn’t go over so well, he likes all the ingredients separately, but the truth is that he’s been and continues to be, a little bit sick so I may have been pushing my luck giving him two new things at one meal, since I also gave him the pumpkin butter, which he seemed to like.
After lunch we went to Costco then it was naptime again; this time Imade baby fishsticks and lentil loaf, both of which are favourites of Cole. No wonder I bought a rotisserie chicken for my dinner, I was pooped from cooking for Cole all day.
So today, I would like to share my gluten-free fishstick recipe; although it may seem a little time consumptive to dip your fish 3 times to coat it, I promise you, its worth it. It keeps the fish from getting soggy when you bake it. Feel free to add extra seasoning to the rice flour to mix things up. I’d like to try smoked paprika and chipotle for myself, plain salt and pepper, Italian or lemon pepper seasoning whatever your tastes. You can also add Parmesan cheese to the breadcrumbs, but my Cole doesn’t tolerate dairy all that well, so I leave it out where I can. Sorry I don’t have a picture of the cooked fishsticks – Cole’s always chomping at the bit when they come out of the toaster oven.
Baby Fish Sticks
- 2 pieces Cod Fillet, boneless
- 3/4 cup Rice Flour (sweet rice flour will also work)
- 2 Egg yolks
- 2 Tbsp (Rice) Milk
- 3/4 cup Gluten-Free breadcrumbs
- Cut fish into strips, I make mine about 10cm thick.
- Setup 3 bowls, in the first pour the rice flour (you could also add seasoning, salt, pepper, italian etc) , in the second bowl whisk together egg yolk and rice milk, in the third place the breadcrumbs.
- Dip fish in rice flour, shake off excess.
- Dip coated fish in egg mixture.
- Dip fish in breadcrumbs.
- Place the fish on a tray sprayed with non-stick spray.
- Freeze fish overnight, then store in a ziploc until ready to use.
- On eating day, bake fish from frozen in (toaster) oven at 375F for 10-12 minutes, flipping once, fish should flake a little bit when you bend your fishstick.
- Allow to cool slightly and serve.