Okay - just to be clear - I'm not sharing my recipes/experience to make anyone feel bad about what they are eating or not eating. I probably ate much worse (especially chocolate) than most people I know. I have a huge appetite and a rarely under control sugar addiction. I also realize I am pretty lucky to be home on my third maternity leave - getting a year off work is SO wonderful - and following a clean diet when I go back to work is going to be extremely challenging. I sure hope I can keep it up.
|Paleo friendly, Mom friendly and Kid friendly - Almond crusted breaded Sole. Another awesome Wheat -free meal for Mom's on the go.|
So I'm really excited with today's concoction because it is completely "working mom friendly". You don't need a ton of special ingredients to make it, you can prep the night before (take the fish out of the freezer and make the breading) and you can cook it up quickly. And it should be "kid-friendly" for all but the pickiest eaters. Yeah - that would be my girls but I think I might actually be able to get them to eat this if I call it "chicken fingers". To make it more kid friendly I would cut their fillets into small pieces before breading and frying since they like small bites/fingers best.
Almond Breaded Sole (serves 4)
8-10 Sole Fillets - I bought mine in the frozen section at Costco (they are nicely individually packaged). Cod or any other mild white fish would be fine as well
1 cup blanched almond flour (almond meal would likely work as well)
1/4 cup ground golden flax seed
1/4 tsp garlic powder
1/4 tsp fine sea salt
1/8 tsp black pepper
1/4 tsp parsley flakes
Or whatever spices you feel like
2 eggs well beaten
1 tbsp extra virgin olive oil
1 tbsp butter
Rinse the sole fillets with water and then pat them dry with paper towel. Mix the flour/flax/spices to make the breading. Make sure they are really dry as that will make the egg stick better. Heat your frying pan/griddle to medium heat. I used a griddle so I could cook them all at once and it worked awesome. Melt you oil/butter on the griddle (you could just use butter, olive oil or coconut oil if you want but I for some reason like the combination of the olive oil and butter together). Dip each sole fillet in the egg wash (both sides) and then in the breading mix (both sides). I fried each side of the fillet for about 2 to 3 minutes. Done. I served with lemon wedges and a zucchini salad!