Gluten-free Fish Sticks

Easy!

1. Heat olive, canola, vegetable, or peanut oil in large skillet
2. Season rice flour in a shallow bowl for dredging - using Goya Adobo, of course
3. Dredge cod, swai, basa or any white fish cut into strips or chunks into flour
4. Once oil is nearly smoking, add fish sticks
5. Turn and cook each side for about 2 minutes - for a total of 8 minutes max
6. Remove from oil and place on paper towel to cool

Serve with green veggies and french fries - Costco has great gluten-free frozen waffle fries right now.

Portobello Quickie

When the midnight craving occur, a portobello mushroom is a lifesaver.  Get it done fast using the toaster-oven, microwave, and saute pan to get components done simultaneously.  I just whipped up this balsamic portobello with spinach and bacon for my wife before heading to bed.  Here's how to do it:

1) Preheat oven or set toaster oven to bake at 375 F

2) Clean the mushroom and marinade it with a drizzle of balsamic vinegar bottom side down

3) Toss the frozen spinach in the microwave for 4 min with a little water

4) Fry a strip of bacon until crisp, med-high

5) Put the mushroom into the oven/toaster-oven

6) Plate the cooked bacon and saute roughly chopped onion in the same pan

7) Add salt and Goya Adobo to the onion and stir frequently

8) Transfer as much of the spinach into the saute pan as you wish to top the mushroom with

9) Add a splash of red wine vinegar, stir frequently

10) Plate the portobello, top with bacon broken into bits, the top with spinach and onion

* Note that omitting onion and Goya seasoning is recommended if you wish to eliminate all gassy foods.