Fish sticks coated in sweet potato chips which makes them grain & egg-free!
I think every adult wishes they were still a child. I certainly long for the summers that seemed endless, sticky, and deliciously peppered with family BBQs, birthday parties, and post-soccer game orange slices.
When you’re a kid, you appreciate moments for what they are… you’re not thinking about what comes next, or what others may be doing/thinking/feeling. I miss that. I guess what I mean is life is pretty easy when you’re a self-centered pre-teen. That’s why play is so important for us old timers.
I take time everyday to do something “fun” albeit to me “fun” is 50 jump squats followed by some sprint intervals. Fun is also cooking dinner for my husband, taking my dog on a long walk through Lincoln Park, or gabbing with a distant friend over the phone.
One of the reasons I was so attracted to my husband is his inability to grow up. Most women would probably mean that as a dig, but I intend it to be a compliment. Play, laughter, and silliness comes easily to him although he is approaching 37 years old.
When my brain is “go, go, go”, I like to stop and watch him play with Rafael, our dog. It reminds me that my little doodle won’t be here forever, so I best enjoy him, snuggle him, and chase him as much as possible these next several years!
Side note: my dog likes AIP fish sticks. He’s a paleo pup and eats a lot of grass-fed beef and free-range chicken. I guess that makes him in the top 1% of his species. But man, he inhaled these faster than that 95 lb chick beating the world record for hot dog eating.
- 1 5oz bag Jackson’s Honest Sweet Potato Chips
- 1 lb cod, cut into 2-inch sticks
- 1 1/2 tsp dried oregano
- 1/2 lemon, juice only
- 1/4 cup coconut milk
- Preheat oven to 425 degrees. Pulse sweet potato chips in a blender/processor until ground into small pieces (but not flour). Mix chips and oregano in a shallow bowl.
- In a separate shallow bowl, whisk coconut milk and lemon juice with a pinch of salt.
- Dip fish sticks in wet ingredients first then roll in sweet potato chips to coat. Lay on a wire rack placed on a rimmed baking sheet (alternatively, you can place them on parchment-lined baking sheet, but the bottom won’t crisp up). Repeat with remaining fish sticks.
- Bake for 12-13 minutes until fish sticks can be easily pierced with a fork. Serve with extra lemon juice, a sprinkle of sea salt, and tartar sauce (Paleo) or coconut cream mixed with fresh dill, salt, and pepper (AIP).