The hubby and I recently went on a road trip. As everyone one knows, one of the essential elements of a road trip is snacks. I packed up lots of healthy, gluten free snacks for the road such as fruit, nuts, toasted gluten free French bread slices and white bean spread, humus and veggies.
But something else everyone knows is that another essential element of a road trip is junk food. And of course it is a proven fact that calories consumed on a road trip do not count! (Ok, that is not so much a fact as it is a bold faced lie but…)
My favorite road trip junk food snack is gluten free kettle cooked salt and vinegar potato chips and M & M’s – eaten together in the same bite. Don’t scoff until you have tried it – sweet, salty, sour, chocolaty, a little bit of junk food dietary heaven (and calorie intake hell) in one little handful.
Typically after a road trip I toss whatever is left of the less-than healthy-snacks and we get back to our normal eating habits.
After this particular road trip (which we took to Texas to spend with the g-kids) I was left with a half bag of salt and vinegar potato chips. As I was about to drop them in the trash, inspiration hit. What about crusting a nice healthy piece of fish with just a few crumbles of the chips and baking and serving with an egg free, cholesterol free sauce made from Vegenaise? Hmmm, seemed like a little stroke of genius and the perfect way to bridge back from the dietary freedom of a road trip to good clean eating.
The crushed chips give the fish a nice crunch and a fried feel to it despite the healthy baking and the salt and vinegar flavor is reminiscent of fish and chips. I used the 40% less fat salt and vinegar chips from Cape Cod which made me feel even better about the whole thing. Yep, genius!
Before I get to the recipe, here are a few photos of our road trip I snapped with my phone (btw if you have an iPhone, let’s connect with Instagram, its slightly addictive but soooo much fun! I’m @simplyglutenfree)
So tell me – what is your favorite road trip snack?
Gluten Free Baked Salt & Vinegar Cod
Salt and Vinegar Baked Cod
¾ cup Vegenaise
2 garlic cloves, grated or finely minced
Juice of ½ a lemon
2 teaspoons agave nectar (or sugar)
½ teaspoon kosher or fine sea salt
¼ teaspoon pepper
6 – 8 chives, minced (about 2 tablespoons)
¼ of a cucumber (about 3 inches) – peeled
Four 4 ounce cod filets
2 teaspoons Vegenaise (I use soy free)
Kosher salt and freshly ground black pepper
2 ½ cups gluten free kettle cooked salt and vinegar potato chips (a 2 ounce bag), crushed
Prepared the sauce by combining the ¾ cup Vegenaise, garlic, lemon juice, agave, ½ teaspoon salt, ¼ teaspoon pepper and minced chives in a mixing bowl. Grate the peeled cucumber into a paper towel and squeeze out all the juice. Stir into the sauce mixture, place in a serving dish, cover and refrigerate until serving time. Can be made a day or two ahead.
For the fish, preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicon baking mat.
Arrange the fish filets on the prepared baking sheet and sprinkle with a small pinch of salt and a large pinch of pepper then brush each fillet with ½ teaspoon of Vegenaise. Top the fish filets with the crushed potato chips, gently pressing them down. Bake for 10 minutes or until the fish flakes easily with a fork.
Serve with the sauce.
A gluten free recipe that serves 4 people.
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